Quick And Easy Recipes

Sandy — Wed, 29 Sep 2010 16:01:55 +0000

Main Dish Recipes

Personal Pita Pizza

Ingredients:

1 whole wheat pita bread pocket (do not split open)

Sauce of choice (1 tablespoon pesto or BBQ sauce or 2 tablespoons pizza sauce)

1/3 cup shredded reduced-fat mozzarella cheese or a combination of reduced-fat cheddar and mozzarella, firmly packed

Possible garden toppings: chopped green onion, sliced mushrooms, chopped bell peppers, chopped tomatoes, sliced zucchini, minced garlic

Preparation:

Preheat oven to 450 degrees or toaster oven to 350 degrees. Place pita pocket on a piece of foil or toaster oven baking sheet.
Spread sauce of choice over the top of the pita and sprinkle the shredded cheese evenly over the top. Add your desired garden toppings.
Bake for about 8 minutes in a big oven or 4 to 6 minutes in a toaster oven (watch carefully so it doesn’t burn).

Yield: Makes one pita pizza

Nutritional Analysis per serving (using pizza sauce and 1/4 cup chopped assorted vegetables): 288 calories, 18 g protein, 40 g carbohydrate, 6.5 g fat, 3.8 g saturated fat, 20 mg cholesterol, 6 g fiber, 660 mg sodium. Calories from fat: 20 percent.

Take a Break

Sandy — Thu, 22 Jul 2010 19:25:10 +0000

Take-a-Break Snack Mix

Serves: 10; 1/2 cup per serving

Ingredients

Cooking spray

¼ cup sliced almonds

1 tablespoon light brown sugar

2 teaspoons water

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 cups whole-grain oat cereal with yogurt-flavored coating

2 cups whole-grain wheat and bran flakes with raisins

1/2 cup dried unsweetened cranberries

1/2 cup dried unsweetened blueberries

Cooking Instructions

Put a piece of aluminum foil about 12 inches square on a platter or baking sheet. Lightly spray with cooking spray. Set aside.

In a small nonstick skillet, dry-roast the almonds over medium heat for 2 to 3 minutes, or until lightly golden brown, stirring occasionally.

Stir in the brown sugar, water, cinnamon, and nutmeg. Cook for 1 to 2 minutes, or until the liquid has evaporated and the almonds are coated with the mixture, stirring constantly. Transfer to the foil. Let cool completely, 15 to 20 minutes.

Meanwhile, in a medium bowl, stir together the remaining ingredients.

Add the cooled almonds to the cereal mixture, stirring to combine. Store in an airtight container for up to 7 days.

Cook’s Tip

Whether your schedule is go-go-go or hurry-up-and-wait, you’ll be glad you packed these tasty tidbits for healthy snacking.

For variety, substitute different nutrient-dense dried fruits, such as cherries, apricots, and plums, for the cranberries and blueberries. Cut them into 1/4- to 1/2-inch pieces before adding them to the cereal mixture.

Nutritional Analysis: Per serving

Roman Shlafer DDS. - Farmington, Livonia, and Detroit Cosmetic Dentist » healthy snack

Quick And Easy Recipes

Main Dish Recipes

Take a Break