Pizzadillas!

Many of you have asked for the pizzadilla recipe...here it is folks...fresh from the Crains!

It is delicious and husband-approved...he gives it a two thumbs up. I got the idea form gracious pantry; however, we adapted it to our likings and also made it for TWO...enjoy!

Ingredients:

2 Ezekiel tortillas

Organic Spaghetti sauce

4-5 baby bella mushrooms

1 zuchinni

1 squash

1 breast of chicken

olive oil

garlic powder

onion powder

low-fat cheese-(for the husband)

Directions: Preheat oven to 350. Slice chicken into bite size pieces. Pour a tablespoon of olive oil into skillet and cook chicken on medium heat until it turns white. Meanwhile, slice the veggies into thin slices. Then, place them in your food processor and blend them until it is like a fine cut mixture of the veggies. Toss the veggies into the same pan as the chicken. Sautee chicken and veggie mix with a teaspoon of garlic powder and a teaspoon of onion powder. Let simmer for a few minutes. Place wax paper onto a cookie sheet. Lay two tortillas flat onto the sheet. Spread a spoon full of spaghetti sauce onto the tortillas. Then, divide the chicken and veggie mix and place one half on each tortilla. (Add cheese for husband). Place in oven for 10 minutes. Remove from oven and fold each tortilla in half. There you have it! Delicious! Yummy! Scrumptious...Pizzadillas- Crain Style.