When the kids were younger, I hated it when Greg worked late or had to go out of town. That meant that I had to get the kids fed, bathed, make sure homework was completed. Plus do everything else involved with raising kids while he was having dinner at a nice restaurant without a care in the world. That is the way it played out in my mind anyway. In reality, he has worked hard for years to provide for the kids and me. I’m sure; in fact, I know there were plenty of times he felt unappreciated because, from my point of view back then, I was doing IT ALL! Looking back, it took both of us (plus one) doing everything we did to accomplish what we have! I did, however, gain much respect during those days for military spouses and single parents!
Now, with the kids grown and Greg still traveling occasionally, I sometimes enjoy dinner alone. I can sit in his recliner, NOT watching ESPN or his recorded television shows, and make myself a leisurely meal with little to no mess!
Flatbreads are one of my new “go-to” quick meals. I love the versatility, and I have not tried one yet that I did not like. This Buffalo Chicken Flatbread is fantastic! This is a Weight Watchers recipe with 7 Smart Points. I love buffalo shrimp and think it would be an excellent substitute for the chicken in this dish. Adjust the hot sauce to your taste and enjoy!
- 1 Flatout Light Original flatbread
- ¼ c. shredded part-skim mozzarella cheese
- 3 oz. cooked shredded chicken breast
- 4 tbsp. hot sauce, or to taste
- ¼ c. shredded carrots
- ¼ c. thinly sliced celery
- ¼ c. reduced fat crumbled blue cheese
- 1 tbsp. chopped fresh cilantro
- Preheat oven to 375℉.
- Place flatbread on baking sheet; bake 2 minutes. Meanwhile, in a small bowl, combine chicken with 2 - 3 tbsp. hot sauce.
- Sprinkle flatbread with mozzarella cheese; top with chicken. Sprinkle with carrot and celery; crumble blue cheese over top and drizzle with more hot sauce (optional). Bake until heated through and cheese is melted, 4 - 5 minutes. Remove from oven; sprinkle with cilantro.
