Pita pocket pizza!
1 White Pita Pocket – 180 Calories
1/8 Cup Pizza Sauce – 15 Calories
1/3 cup Shredded Mozzarella Cheese – 80 Calories
1 Slice of Smoked Ham – 15 Calories
Mushroom – 5 Calories
Green Peppers – 5 Calories
Sliced/chopped veggies of your choice
Directions
Preheat oven or toaster oven to 375 degrees
Spread sauce over the pita
Add cheese 1 then layer the sliced or chopped vegetables.
Top with remaining 1/2 ounce of cheese
Bake for about 10 minutes
Broil for a minute or two to brown top.
Eat the WHOLE thing and don’t feel guilty.
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Sesame Chicken
Yields 4 servings
Ingredients:
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- 1 1/4
- cups water
- 1/8
- teaspoon salt
- 1
- cup uncooked instant brown rice
- 2/3
- cup water
- 3
- tablespoons reduced-sodium soy sauce
- 2
- teaspoons lemon juice
- 1
- tablespoon cornstarch
- 1
- teaspoon toasted sesame oil
- 2
- teaspoons canola or olive oil
- 1
- package (14 oz) uncooked chicken breast tenders (not breaded), pieces cut in half
- 1
- bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained
- 1
- tablespoon sesame seed
Preparation:
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1. In 2-quart saucepan, heat 1 1/4 cups water and the salt to boiling over high heat. Stir in rice. Reduce heat to low. Cover; simmer about 10 minutes or until water is absorbed. Fluff with fork.
2. Meanwhile, in small bowl, stir 2/3 cup water, the soy sauce, lemon juice, cornstarch and sesame oil; set aside.
3. Heat nonstick wok or 12-inch skillet over medium-high heat. Add canola oil; rotate wok to coat side. Add chicken; stir-fry 2 to 3 minutes. Add stir-fry vegetables; stir-fry 3 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
4. Stir soy sauce mixture into chicken mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with rice.
Calories 280
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Pepper-Rubbed Grilled Steaks with Caramelized Onions
Serves 4
Ingredients:
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- 1
- large sweet onion (Maui, Texas Sweet or Walla Walla), thinly sliced, separated into rings
- 1
- tablespoon sugar
- 2
- tablespoons water
- 1
- tablespoon balsamic vinegar
- 1/2
- to 1 teaspoon seasoned pepper blend
- 4
- boneless beef strip steaks, 1/2 to 3/4-inch thick (4 oz each), trimmed of fat
Preparation:
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1.Heat 12-inch nonstick skillet over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, just until it begins to brown. Stir in sugar and water. Reduce heat to medium-low; cover and cook 6 to 8 minutes, stirring frequently, until onion is tender and golden. Remove from heat; stir in vinegar.
2.Meanwhile, heat closed contact grill for 5 minutes. Rub pepper blend on both sides of each steak.
3.When grill is heated, place steaks on bottom grill surface. Close grill; cook 3 to 5 minutes or until desired doneness. Serve steaks with onions.
Calories 150
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Slow Cooker Tex-Mex Round Steak
Yields 6 servings
Ingredients:
---------------
- 1
- boneless beef round steak (1 1/2 lb), trimmed of excess fat
- 3
- medium stalks celery, thinly sliced (1 1/2 cups)
- 1
- large onion, sliced
- 1
- cup frozen whole kernel corn, thawed
- 1
- cup chopped fresh cilantro
- 1
- jar (20 oz) salsa
- 1
- can (15 oz) black beans, drained, rinsed
- 1/2
- cup beef broth
- 1
- cup shredded pepper Jack cheese (4 oz)
Preparation:
---------------
1. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Cut beef into 6 pieces; place in slow cooker.
2. In large bowl, mix remaining ingredients except cheese; pour over beef. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Sprinkle with cheese.
Calories 250
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Slow Cooker Jambalaya
Yields 8 servings
Ingredients:
---------------
- 2
- cups chopped fully cooked smoked sausage
- 1
- tablespoon parsley flakes
- 1/2
- teaspoon dried thyme leaves
- 1/2
- teaspoon salt
- 1/4
- teaspoon pepper
- 1/4
- teaspoon red pepper sauce
- 3/4
- pound uncooked peeled deveined medium shrimp, thawed if frozen
- 4
- cups hot cooked rice
Preparation:
----------------
1. In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
2. Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
3. Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.
Calories 265
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Slow Cooker Chicken Cacciatore
Yields 6 servings
Ingredients:
--------------
- 1
- cut-up whole chicken (3 to 3 1/2 lb), skin removed
- 1/3
- cup Gold Medal® all-purpose flour
- 2
- tablespoons vegetable oil
- 1
- medium green bell pepper
- 2
- medium onions
- 1
- can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
- 1
- jar (4.5 oz) Green Giant® sliced mushrooms, drained
- 1/2
- teaspoon dried oregano leaves
- 1/4
- teaspoon dried basil leaves
- 1/2
- teaspoon salt
- 2
- cloves garlic, finely chopped
- Grated Parmesan cheese
Preparation:
--------------
1. Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 15 to 20 minutes or until brown on all sides; drain.
2. Cut bell pepper and onions crosswise in half; cut each half into fourths.
3. In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
4. Cover; cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese.
Calories 215
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Slow Cooker Roast Beef Hash
Yields 6 servings
Ingredients:
--------------
- 1
- large onion, chopped (1 cup)
- 2
- lb beef top round steak, trimmed of fat, cut into 1/2-inch cubes
- 1/2
- teaspoon salt
- 1/2
- teaspoon pepper
- 1
- package (0.87 to 1.2 oz) brown gravy mix
- 1
- cup water
- 3 1/2
- cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
- 1
- cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
Preparation:
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1. In 3 1/2- to 4-quart slow cooker, layer onion, beef, salt, pepper and dry gravy mix. Pour water over all.
2. Cover; cook on Low heat setting 8 to 9 hours. Meanwhile, thaw potatoes in refrigerator.
3. About 30 minutes before serving, stir in thawed potatoes and frozen peas. Increase heat setting to High. Cover; cook 25 to 30 minutes or until potatoes and peas are tender.
Calories 290
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Slow Cooker Chicken Chow Mein
Yields 4 servings
Ingredients:
--------------
- 1
- tablespoon vegetable oil
- 8
- boneless skinless chicken thighs (about 1 1/2 lb)*, trimmed of excess fat, cut into 1-inch pieces
- 2
- medium carrots, sliced diagonally (1 cup)
- 2
- medium stalks celery, coarsely chopped (1 cup)
- 1
- medium onion, chopped (1/2 cup)
- 2
- cloves garlic, finely chopped
- 1
- can (8 oz) sliced water chestnuts, drained
- 1
- cup chicken broth
- 2
- tablespoons soy sauce
- 1/2
- teaspoon finely chopped gingerroot
- 2
- tablespoons cornstarch
- 3
- tablespoons cold water
- 1
- cup sliced fresh mushrooms (3 oz)
- 1
- cup snow pea pods (4 oz)
- Chow mein noodles, if desired
Preparation:
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1. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
2. Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place carrots, celery, onion, garlic and water chestnuts; top with chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover; cook 15 minutes longer. Serve over noodles.
Calories 260
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