Greek Pita Pizzas

This is a recipe I found on Pinterest a long time ago and was curious how it would turn out.  We made this for dinner on Friday night and it was a perfect light meal to kick off the weekend.  I wasn't sure if one pita would be satisfying enough, but you will be surprised at how filling these pita pizzas are. The original recipe can be found on this blog.  I made a handful of adaptations when I made my version - mostly using pitas instead of making your own pizza crust.  Either way would be delicious!

Servings:  2

Size:  1 pita pizza

Points Plus: 9pp

Level of Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 20 minutes

Rating: 4 stars – Very good

Ingredient List:

1 lb. boneless, skinless chicken breast
1 Tbsp. olive oil
2 pitas
1 cucumber
2 Roma tomatoes
1/2 cup feta cheese

Homemade Tzatziki Sauce:
1 cup Greek yogurt, plain, reduced-fat
1/2 cup shredded cucumber
2 tsp. freshly squeezed lemon juice
2 tsp. minced garlic
Salt & pepper to taste

Directions:

In a large skillet, heat up the olive oil and cook the chicken.  You may want to cut the chicken breasts into smaller strips to speed up the cooking time.  While the chicken is cooking, you can make the homemade Tzatziki sauce and prep the veggies.  For the Tzatziki, combine the Greek yogurt, shredded cucumber, lemon juice, garlic and salt & pepper in a small Pyrex measuring cup.  Whisk together until well mixed.  Wash and prep the Roma tomatoes by dicing and dice the remaining cucumber.  Once the chicken is done cooking, allow to cool for a few minutes before you cut into bite-sized pieces.  Assemble the pizzas by brushing each pita with a little olive oil - then layer veggies (tomato and cucmber), feta and chicken.  Drizzle the Tzatziki sauce over the top of each pita pizza.  Cook in a 350 degree oven for 5-10 minutes.  You are really just warming up the pizzas and making sure the pitas crisp up a bit.

Tip:
For the shredded cucumber, using a zester worked well for me.  You will end up with more juice than actual shredded cucumber pieces, but it will help to flavor the Tzatziki just the same.

XOXO Megan

Pasta with Cauliflower and Orange

You may remember me mentioning Bar La Grassa aka the best restaurant of all time.  Anywhoo, they make an amazing AMAZING gnocchi dish with roasted cauliflower and a creamy orange sauce that is just really amazing! I have been wanting to recreate it for a long time, and when we receive a fresh head of cauliflower in our CSA this week I knew the time had come.  I didn't have any gnocchi at home, but decided to go for it using regular pasta.  This recipe is a great example of how you can eat healthy while still using 'taboo' (delish) ingredients.  For example, heavy whipping cream?!?!?*  I created just enough sauce to create a strong creamy orange flavor to cover the pasta without over doing it (meaning using more sauce than needed).  Next up, their lobster and soft egg bruscetta - for real I have the recipe!

Servings: 2

Size: 2 cups! (see tip below)

Points Plus: 9pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 25 minutes

Rating: 5 stars - Excellent!!!!!!

Ingredient List:

1 head uncooked cauliflower

1 T. olive oil

Red pepper flakes to taste (optional)

Salt and pepper

1 cup uncooked whole wheat pasta

1/4 cup heavy whipping cream

1 T. orange juice 

Garlic salt, to taste

A sprinkle of parsley for color

Directions:

Preheat your oven to 500 degrees. Cut cauliflower into small pieces (chunks) OR slice it thin as they do at Bar La Grassa. Put cauliflower on a large cookie sheet, don't crowd, and sprinkle with salt, pepper and red pepper flakes to taste.  Put in the oven and roast for 17 minutes, stirring every 5.  Cauliflower should be browned. While cauliflower is roasting boil water in a small sauce pan and cook noodles according to package directions.  When pasta is done put it into a large bowl.  In the same small saucepan heat heavy cream, orange juice and a sprinkle of garlic powder.  When warmed pour over pasta and stir.  Then add cauliflower to bowl and season with salt and pepper to taste!  I added a sprinkle of parsley solely for adding color purposes. 

Tip: 

I LOVED this recipe (duh), but a few suggestions.  I think adding a few snipped chives on top would be delish.  If you like a stronger orange flavor add a touch of orange zest during the final steps.  Try it with 1 cup on gnocchi!

*My husband, who is not a Weight Watcher, said that he would have liked more sauce.  I disagree, but feel free to double the sauce for additional points plus!

Finally, I am a 'quantity eater' so 2 cups was a nice dinner for me.  You could split this recipe into 4 1 cup servings for 5 pp eat.

Roasted Chicken Salsa Verde Tostada

Hola! In my opinion, corn tortillas do not taste good. at. all. BUT they are many fewer points than the flour alternative.  I have been experimenting with corn totillas and the broiler a lot lately, and have found that it is possible to create a whole new flavor AND texture that is a crunchy, salty, delicious mix.  I made these tostadas with store bought rotisserie chicken which was a real time saver and will be great for leftovers!

Servings: 2
Size: Two tostadas
Points Plus: 9pp
Level of Difficulty: Easy
Prep Time: 20 minutes (including removing the meat from the bones)
Cook Time: 6 minutes
Rating: 4 stars - Very Good

Ingredient List: 
4 corn tortillas
10 oz. rotisserie chicken
1/2 tomato, diced
1/2 cup shredded, reduced fat cheddar
2 Tbsp. light sour cream
4 Tbsp. salsa verde (I like the Target brand)
Chopped chives
Salsa (it is free, go wild!)

Directions: 
Clean your rotisserie chicken. Measure out 10 oz. and put the rest in your fridge. Set your oven to broil, and broil corn tortillas for four minutes with the rack set closest to the top of the oven. At this point they should be slightly crispy. Remove from the oven and top with chicken, tomato, salsa verde and shredded cheddar, splitting evenly among the four tostadas.  Move oven shelf down one level and broil for an additional 2 minutes.  Watch your tostadas so they don't burn!!!!!!  When they are cooked to your desired crispness. Remove from oven and add 1/2 Tbsp. sour cream to each. Add some chopped chives and salsa!

Tip:
I have a food scale and LOVE it!  I don't use it often, but it really comes in handy when trying to get accurate measurements for things that are hard to measure (ie: soup). It worked very well for this recipe.

XOXO Katie

Harvest Blend + Leeks

I love grains because they are soooooooo versatile.  You can add practically anything to them to create tons of flavorful combos to serve as a fun side or even a main meal over your favorite type of greens.

ie:
Quinoa + black beans + salsa + cilantro = Mexican burrito bowl
Brown rice + tomatoes + red onion + cucumbers + feta = Greek!
Bulgar wheat + apples + onion + roasted butternut squash = unique fall treat

So, clean out your fridge and get cooking with your grains!

Anyways,  the above are fun combos and everything, but have you ever had Harvest Grain Blend from TRADER JOES?? It is a perfect combo of couscous, orzo, red quinoa AND baby garbanzo beans (cute)!  It is creamy, filling and I swear it slightly resembles the flavor of macaroni and cheese, for real!  Anyways, I am also a huge fan of onions, and had some leeks to use up, so created the delicious dish below! It is a mix of sweet and savory and color and crunch!

Servings: 2

Size: Generous cup

Points Plus: 9pp

Level of Difficulty: Easy

Prep Time: 10 mins

Cook Time: 10-12 mins

Rating: 4 stars - Very Good

Ingredient List:

1 1/4 cup Trader Joe's Harvest Grain Blend

2 1/2 cup water

1 leek
1 t. olive oil

2 T. sliced almonds

2 T. craisins

Salt

Pepper

1/4 cup reduced fat feta

Directions:

Cook Trader Joe's Harvest Grain Blend (mmmmmm) according to package directions on the stove*. Set aside. Dice leek into desired size pieces. Separate leek and rinse in a colander to remove any dirt and grime. Heat olive oil on stove and saute leeks until cooked through, about five minutes. Add leeks, sliced almonds, craisins, salt and pepper to taste.  Mix up and add feta, allow it to melt just a bit.  Serve warm!

Tip: 

You can cook a lot of grains in a rice cooker (it is the only way I cook quinoa). BUT, I tried this in the old rice cooker and it didn't turn out.  Cook the Harvest Grain Blend on the stove and add more water if unnecessary. 

XOXO Katie

Buffalo Turkey Burgers with Blue Cheese Slaw

Ground turkey, although healthy, can sometimes be a little blah. Not the case with this recipe!  These buffalo turkey burgers come together quickly and taste GREAT!  The buffalo seasoning is just enough to add flavor, but it doesn’t completely overwhelm your burgers.

Servings:  6

Size:  1 burger + bun; ¼ cup slaw

Points Plus: 9 pts

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  15-20 minutes

Rating: 4 stars – Very good

*Recipe is originally from Skinnytaste with some slight adaptations.

Ingredient List:

Coleslaw –

1 ½  cups broccoli slaw

¼ cup light blue cheese dressing (I used Wishbone variety)

Turkey Burgers –

1.25 lbs. ground turkey

2/3 cup grated carrots

¼ cup breadcrumbs

1/8 cup red onion, grated

¼ cup Frank’s hot sauce

Salt and pepper to taste

Cooking spray

6 slices of reduced fat cheddar

6 whole wheat hamburger buns

Directions:

Combine the broccoli slaw and light blue cheese dressing in a medium bowl.  Chill in the fridge until you are ready to serve the burgers.  In a larger bowl, combine the ground turkey, carrots, breadcrumbs, red onion, hot sauce and salt and pepper.  Mix well and shape into 6 patties.  Place the patties on wax pepper.  Lightly coat a grill pan with cooking spray.  Add the burgers and cook over medium heat, each side should take about 4-5 minutes.  Once you have flipped the burgers and are cooking the final side, add a slice of cheese for the last minute of cook time.  While you are cooking the burgers, toast the hamburger buns.  Place burgers on the toasted bun and top with broccoli slaw.  Serve immediately and enjoy!

Tip:

The original recipe from Skinnytaste has a link to a recipe for a skinny homemade blue cheese dressing – I saved time by buying a store-bought light version instead.  Also, these burgers were delicious from a grill pan on top of the stove, but we think they would be even better on an outdoor grill.  Try it and let us know what you think!

XOXO - Megan