Takeout Fakeout: Mexican Pizza

This summer we have gotten really spoiled been really blessed because we are able to eat lunch and dinner practically every day in the dining hall where I work. I don't actually eat there that often as they serve things like chicken tenders, spaghetti, pizza, taco bar, barbeque sandwiches, hamburgers and hot dogs - and those things just do not fit in with my striving for clean eating! - but C does. He is enjoying these super fattening free meals and I am enjoying the fact that I'm able to not have to do much meal prep beyond salads, guacamole and hummus (which is for myself, of course).

This past weekend, though, there were no camps or conferences and thus no meals were prepared and I finally had to get back into the kitchen. I had seen a recipe for Mexican Pizzas on a couple of different blogsand decided that this was as good of a time as any. I'd also seen a recipe for homemade tortillas and decided that if I was going to cook, I might as well go all out.

Mexican Pizzas (for 2)
4 flour tortillas (recipe to follow)
Spicy Shredded Chicken (recipe to follow)
low-fat cheese (I used a mexican mixture)
1 roma tomato, seeded and diced
2 tablespoons taco sauce

1. Preheat the oven to 350 degrees.
2. In a small bowl mix taco sauce and diced tomato. Set aside.
3. On a greased cookie sheet top two tortillas with shredded chicken. Place another tortilla on top of each one.
4. Add tomato/taco sauce mixture and top with shredded cheese.
5. Bake for 5 minutes.
*The original recipe says to bake tortilla for 6 minutes before topping them (in addition to the 5 minutes after they are topped). Because mine were still very hot from the grill, I didn't do this.

Spicy Shredded Chicken
2 chicken breasts
1 can diced tomatoes, not drained
2 tablespoons red pepper flakes
1 teaspoon salt
2 teaspoons garlic powder
4 tablespoons taco sauce
1 tablespoon brown sugar
1 tablespoon Frank's Red Hot

1. Place all ingredients in a crock pot on low. (FYI: My chicken was frozen when I put it in.)
2. Let cook for 6-7 hours. (If your chicken isn't frozen, it may need to cook a little longer to absorb all of the liquid or you may want to drain the tomatoes a little bit.)
3. Using two forks, shred chicken.

Whole Wheat Tortillas1 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoons. baking powder
1/2 teaspoons salt
1/2 cup vegetable oil
3/4 cup warm water

1. Mix dry ingredients in a large bowl.
2. Add the oil.
3. Add warm water (heated 30 seconds in the microwave) a little at a time until your dough is soft and not sticky.
4. Knead the dough for a few minutes.
5. Form dough into about 10 small dough balls. Let them
rest for about 10 minutes.
6. Roll out the dough with a floured rolling pin. At first I tried to do this with my hands and ended up with some pretty thick tortillas.
7. Spray a skillet or griddle and let it heat up.
8. Place tortillas in skillet or on griddle. They don't need to cook much on each side, maybe just a minute or two.

This was really yummy! Even Tifi loved it and tried her best to get my left overs...