Monday, March 28, 2011

Healthy Pita Pizzas

I am relieved to relate that I have had a bit of an inspiration streak last week. I have committed myself to eating lunch at home instead of grabbing a bite while out running errands. I have discovered less temptation this way and the fizzy deliciousness of a coke cannot beckon me. One of my favorite foods is pizza. Sadly, pizza can be cruel to our waistlines and unforgiving on the scales. So, I did what any self-determined southern lady would do, I re-vamped the bad ingredients and replaced with healthier, more portioned sized options. I know that if you scope out the latest magazines and health books you will see recipes for all sorts of creative pita pizzas. For me, it was about incorporating healthy veggies and proteins to balance out the carbs. Below I have three different pita pizzas that are easy, quick and sympathetic to your waistline. Happy Healthy Eating!



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Greek Pita Pizza
Serves: 1
(You can use a balsmic dressing as a sauce)
Preheat oven to 350.

1 pitettes pita ( I use Toufayan)
1-2 tbsp. pizza sauce OR balsamic dressing
2 fresh basil leaves, chopped
1/8 tsp. italian seasoning

You Choose the amount:
Chopped green bell peppers
Pepperocinis
Sun-dried tomatoes, (I used smoked ones)
Chopped Onions
Kalmata Olives
Feta Cheese, (I used tomato & basil)

* Spread sauce or dressing over top of pita. Sprinkle italian seasoning ontop. Add basil and top with veggies and feta. Bake in a 350 degree oven til the pita is brown around the edges, about 8-10 minutes.



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Mushroom and Onion Pizza
Serves: 1
Preheat oven to 350 degrees.

1 pitettes pita
1-2 tbsp. pizza sauce
1/8 tsp. Italian Seasoning
1/4 cup shredded mozarella cheese
fresh basil leaves
sliced portabello mushrooms
Sliced onions

* Spread sauce over pita and sprinkle with seasoning. Layer with mozarella, torn basil leaves, mushrooms and onions. Bake for 8-10 minutes or until edges of pita are golden brown.

Tex-Mex Breakfast Pita Pizza
Serves:1


1 pitittes pita
2 tbsp. salsa
1-2 eggs
1/2 tsp. cumin
Pinch of garlic powder
pinch of salt and pepper
diced green onions
shredded mozarella
sliced jalapenos

* In a skillet over medium heat, scramble eggs. Mix in cumin, garlic powder,salt and pepper until cooked through. Spoon salsa on top of pita and add eggs. Top with cheese, green onions and jalapenos.

Thursday, March 10, 2011

Passing the Time

Yep, I'm still in a cooking rut. I've tried a few things here and there, but nothing blog worthy. Quite frankly, its been pretty boring in our kitchen. I have been busy planning the decorations for our annual school auction; which might I add I feel so blessed to be a part of! So I thought I would share with you some of my inspirations and ideas.


I could see this with a linen table topper or burlap, instead of the brown paper.
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This is pretty creative and a great idea for spring!
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I LOVE, LOVE this! These are paper cut butterflies.
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I actually really like this. I think it would be a great centerpiece for a black and white event.
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This centerpiece is very elegant and I like it as well, but can't help but to wonder if you would be able to see those seated across you through the curtain of icicle drops?! Hmmm...
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Well, Dang! I could have had some great centerpieces with all those over-large margharita glasses I got rid of! I think this is ingenious!
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This is actually an inspiration I am using for our auction. Take off the red pom-pom looking do-dads and replace with orchids. Not going to a table centerpiece, but will be used as a focal point elsewhere.
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