Pepperoni Pita Pizza - Denise Austin

Try This Quick Pizza Recipe!

The recipe here is for four pepperoni pita pizzas, but you can double — heck, triple! — this very easily. To round this out for a full lunch — more than a snack, less than a supper — add a lettuce salad or some cut-up veggies and a low-fat dressing for a dip. The best part is that the kids can even afford to have seconds! (But not you!)

Pepperoni Pita Pizza

Ingredients

2 whole-wheat pitas (6" diameter)
1 cup pizza sauce
1 cup shredded part-skim mozzarella cheese
2 oz. sliced turkey pepperoni (about 32 rounds)
¼ cup chopped roasted red peppers
4 tsp. grated Parmesan cheese
1 tsp. extra virgin olive oil

Preheat the oven to 400°F. Split the pitas in half to form circles.
Place the pita halves on two baking sheets. Spread ¼ cup pizza sauce on each pita half to within a half inch of the edge. Sprinkle each half with ¼ cup mozzarella. Arrange pepperoni slices on top of the cheese. Sprinkle each pizza with 1 tablespoon peppers and top with 1 teaspoon Parmesan. Drizzle the oil over the pizzas.
Bake for 10 minutes, or until the cheese is melted. Remove to serving plates and cut into quarters.

Makes 4 pizzas
Per pizza: 241 calories, 27 g carbohydrates, 13 g protein, 9 g total fat, 16 mg cholesterol, 4 g dietary fiber, 704 mg sodium

(I have also done this with tortillas yummy)

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas October 17, 2011

Ingredients:

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
½ teaspoon garlic powder
3 boneless, skinless chicken breasts, cooked and shredded
2 cups green enchilada sauce, divided
1 cup sour cream
8-10 flour tortillas
2 cups grated Monterey Jack cheese

Method: Preheat oven to 350 degrees.

In a large bowl, combine the honey, lime juice, chili powder and garlic powder; toss with the shredded chicken and let marinate in refrigerator for at least 30 minutes. Pour about ½ cup of enchilada sauce in the bottom of a greased 9x13 inch baking pan. Fill each tortilla with about 2 Tablespoons of the chicken, a pinch of cheese, making sure to reserve about 1 cup of cheese later. Mix the remaining enchilada sauce with the sour cream, and any leftover marinade. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until golden brown and crisp on top.

Black Bean Quesadillas

Black Bean Quesadillas
http://www.eatingwell.com/recipes/black_bean_quesadillas.html
From EatingWell: July/August 2010

In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.

4 servings
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients:
•1 15-ounce can black beans, rinsed
•1/2 cup shredded Monterey Jack cheese, preferably pepper Jack
•1/2 cup prepared fresh salsa (see Tip), divided
•4 8-inch whole-wheat tortillas
•2 teaspoons canola oil, divided
•1 ripe avocado, diced

Preparation:
1. Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Nutrition: Per serving : 377 Calories; 16 g Fat; 5 g Sat; 8 g Mono; 13 mg Cholesterol; 46 g Carbohydrates; 13 g Protein; 10 g Fiber; 679 mg Sodium; 581 mg Potassium

2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 1/2 lean meat, 2 fat

Tips & Notes:  •Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.

Make Ahead Breakfast Burritos

Make Ahead Breakfast Burritos

Who said you can't have a hot breakfast even on school/workdays? Make up a batch of these breakfast burritos ahead of time and you'll be eating a healthy breakfast in just ten minutes!

Ingredients:

12 eggs
2 cups cheddar or Monterey Jack cheese, shredded
1 cup chopped veggie trio (red, peppers, green peppers, onions)
1/2 cup milk
salt & pepper to taste
24 medium flour tortillas OR 12 large flour tortillas
salsa

Make-Ahead Preparation:

In a large bowl, lightly beat the eggs with the milk and salt and pepper.

Heat a large non-stick skillet over medium heat. Add the egg mixture and cook, stirring constantly, being careful not to brown the eggs, until cooked through.

While the eggs are cooking, place your tortillas on a microwave-safe dish and cover with plastic wrap. Heat for 30 to 45 seconds or until tortillas are just slightly warm. (Warming the tortillas makes them more pliable. If your tortillas are already soft enough to roll, you can omit this step.)

When the eggs are cooked through, stir veggies.

Place ½ cup egg mixture into each tortilla (more if using larger tortillas); sprinkle with cheese and top with some salsa. Roll them up burrito-style.

Wrap each tortilla in tin foil, place on a large baking sheet and freeze. Once frozen through, transfer the burritos in batches to ziploc bags. Freeze for up to one month.

Last Minute Preparation:
Preheat oven to 350 degrees. Remove burritos from ziploc bags and heat in the tin foil for 10 to 15 minutes or until heated through.

Chicken Burritos

(from:200 Low-Carb Slow cooker Recipes ~ by Dana Carpender)

Ingrediance:
2 1/2 pounds boneless, skinless chicken thighs
5 clove garlic, crushed
2 tablespoons chili powder
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon salt
1 large jalapeno, minced or 2 teaspoons canned jalapenos
12 6inc low carb tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup light sour cream
3/4 cup salsa
1/2 cup chopped fresh cilantro (optional)

Directions:
In a bowl, mix the garlic, chili powder, oil, lime juice, salt, & jalapeno together. Pour over the chicken & stir to coat. Cover the slow cooker, set on low & let it cook for 10 hours. (OR cook on high for 5hours)

When the times up, stir the mixture with a fork to reduce the chicken to a big pot of tasty chicken shreds. Fill each tortillas 1/3 cup chicken and top with lettuce, cheese, 1 tablespoon sour cream, a generous tablespoon salsa & a sprinkling of celantro if desired. Wrap & EAT UP!

This is a great meal for families that has some low-carb & some non-low-carbers, just give them regular or (perferably) whole wheat flour tortillas. The chicken keeps well in the fridge & reheats quickly in the microwave for a fast snack.

Yeld: 12servings, per serving: 225calories, 13 g fat, 22 g protein, 14 g carbohydrate, 9 g dietary fiber, 5 g usable carbs.

Chocolate Dessert Courtney and Austin

Chocolate Dessert Courtney and Austin

Ingredients (makes two servings):

1 8-inch whole wheat tortilla
1 6-ounce container 0% fat free plain Greek yogurt
5-6 strawberries, sliced
4 teaspoons cocoa powder (unsweetened)
2 stevia packets

Preheat oven to 350. Place tortilla on baking sheet. Toast for 5 minutes. Mix yogurt, cocoa, and stevia together. Remove tortilla from oven. Cut in 4 triangles. Place two triangles on each dessert plate. Top with equal parts yogurt mixture and sliced strawberries.

Nutritional information (per serving):
Calories 170
Fat calories 25
Total fat 3 grams
Saturated fat 1 gram
Cholesterol 0 milligrams
Sodium 330 milligrams
Total carbohydrates 24 grams
Fiber 12 grams
Sugars 6 grams
Protein 13 grams