Category: Lunch

Ingredients

• 1 Joseph’s Lavash Bread
• ¼ red onion, sliced
• ½ red bell pepper, sliced
• 1 Tbsp. extra-virgin olive oil
• 1 clove garlic, minced
• ½ cup fresh basil leaves, chopped
• ½ cup boneless, skinless chicken breast, cooked and shredded
• ½ tomato, sliced
• ½ cup feta cheese

Instructions

• Preheat oven to 375 degrees.
• In pan: Sauté onion and pepper until caramelized.
• Spray cookie sheet and pre-cook flat bread 5 to 8 minutes before adding toppings.
• Brush olive oil onto flatbread, and top with garlic, chicken, veggies, basil and feta cheese.
• Bake for 12-15 minutes.

Notes

Optional: Make it extra Greek by adding ¼ cup of chopped olives to the pizza!

Ingredients

• lb. extra lean ground beef or ground turkey
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup onion, chopped
• 2 garlic cloves, chopped
• 1/8 tsp. red pepper flakes
• 1 can whole tomatoes with juice
• 2 Tbsp. tomato paste
• 1 tsp. ground basil
• 4 zucchini squashes, chopped
• 1 Tbsp. olive oil

Instructions

• Preheat oven to 350.
• In a sauté pan over medium heat, combine beef (or turkey), peppers, onion, garlic, and red pepper flakes and cook until meat is no longer pink.
• While the meat mixture is cooking, sauté chopped zucchini in a saucepan over medium hit until soft.
• Add tomatoes, tomato paste, basil and olive oil to the meat mixture and bring to a simmer.
• Combine meat mixture and zucchini in an oven-safe pan and bake, covered with foil, for 30 minutes or until edges are golden brown.
• Serve warm and ENJOY!

Ingredients

• 1 lb. boneless, skinless chicken breast, cut to 1-inch pieces
• 1 Tbsp. olive oil
• ½ cup chopped celery
• ½ cup chopped carrots
• 1 clove garlic (or 1 tsp. minced jarred garlic)
• ¼ cup frozen peas
• 1/3 cup whole-wheat flour or flour of your choice (oat, almond, or *coconut)
• 1 cup reduced-sodium chicken broth
• ¼ cup reduced-fat milk
• Salt & pepper to taste
• 4 slices Ezekiel bread

Instructions

• Toast 4 slices of Ezekiel bread while preparing the main event of the dish.
• In a large pan, heat olive oil. Add chicken and cook throughout.
• Add onion, celery, carrots, garlic and peas. Cook for 5 minutes, stirring occasionally. Add flour until well combined.
• Gradually add chicken broth and milk. Stir until thickened and well combined. Add salt and pepper.
• Serve warm over one slice of toasted Ezekiel bread, and enjoy!

Notes

*If you use coconut flour, cut the amount of flour used in half. Coconut flour is very thick!