Serves: 4
Ingredients:
4 pieces whole-wheat flatbread (such as naan bread or pita)
2 teaspoon olive oil
6 ounces chicken sausage, crumbled (casing removed)
1 small yellow onion, thinly sliced
½ jalapeno pepper, finely chopped
2 cups sliced mushrooms
¼ teaspoon salt
2 cups sliced peppers
1 teaspoon fresh chopped thyme
½ cup shredded part-skim mozzarella
2 slices provolone cheese, torn into small pieces
Directions:
Preheat oven to 400ºF. Place flatbreads on a baking sheet lined with aluminum foil. Heat oil in a small skillet and brown chicken sausage. Add onion, jalapeno and mushrooms; season with salt and sauté for 3 to 4 minutes. Top flatbreads with sausage mixture, sliced peppers and thyme. Sprinkle with cheeses and bake for 12 to 15 minutes or until cheese is melted and bubbly.
Nutrition Information (per 1 flatbread):
Calories: 380
Total Fat: 14.5 grams
Saturated Fat: 5 grams
Total Carbohydrate: 45 grams
Protein: 22 grams
Sodium: 925 milligrams
Cholesterol: 52 milligrams
Fiber: 7 grams
Print This Post
A DIY snack that checks all the boxes – healthy, easy and made with affordable pantry staples. Toss all the ingredients (minus the chocolate) into
A simple mixture of flour and Greek yogurt popped in the air fryer creates this bagel hack recipe that everyone just loves.
The ideal recovery meal? Does it exist?! This recipe checks all the boxes!
Serves: 4 Ingredients: 1 tablespoon extra virgin olive oil 2 bunches kale, trimmed and chopped 2 cloves garlic, minced 1 tablespoon balsamic vinegar Sea salt
Serves: 4 Ingredients: 1 teaspoon ground cinnamon 4 teaspoons brown sugar 1.5 cups organic rolled oats ¼ cup chopped walnuts ¼ cup raisins Low fat
Shockingly smooth, creamy and easy to make. Truly delicious risotto with your Instant Pot doing all the work.
Sign up for my newsletter to receive the latest updates!
© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud
