Garlic Spinach Artichoke Pizza
1 TBS olive oil
1/2 whole wheat pita
1 TBS pizza sauce
1/2 TBS ricotta cheese
10 baby spinach leaves
2 tomato cherries, sliced
5 red onion strips
5 canned artichoke hearts, rinsed & halved
Splash of garlic juice
1 TBS feta cheese
Put olive oil on a cookie sheet and place pita on it and rub it around a little to get the oil on the pita. Broil for 1-2 min, or until pita is the desire crispy"ness".
Top with the remaining ingredients in the order listed. I use the liquid from crushed garlic in a jar for the garlic portion. It gives me fresh garlic, without the chunks of it. I also use canned artichokes instead of the jar style so as not to add calories or preservatives from the oils.
Place pizza back on the cookie sheet and broil for another 3 minutes. Watch closey so you don't burn the pita! Top with salt and pepper if you would like!
Spinach Strawberry Cherry Salad
2 cups Baby Spinach
1 cup arugula
3 cherry tomatoes halved
2 TBS chopped red onion
3 large strawberries sliced
5 dark cherries, pitted and halved
1-2 TBS olive oil
dash of oregano
1-2 TBS red wine vinegar
Salt and pepper to flavor
This was really tasty...especially the cherries! I really like vinegar and not so much the olive oil flavor so the dressing part is all a call on your part!
To give myself a little more greens I broiled about 8 asparagus for about 3-5 min with olive oil, salt & pepper and a dash of garlic salt. Keep an eye on them!
Chicken Pita Yogurt Sandwich
1/2 whole wheat pita
1 green apple sliced and diced
1 1/2-2 cups green grapes sliced
1 cup greek yogurt
1 packet stevia
1 chicken breast sliced
1/3 cup corsely chopped walnuts
Mix the yogurt with stevia and then add apples and grapes and chicken.
I took the walnuts and used a dash of vanilla stevia and about 1/8 tsp of water and cooked it all together in a frying pan. It gave the walnuts a nice sweet flavor which was a great addition to the sandwich!
Put the mixture in a pita and enjoy! Be sure to refrigerate the rest.
Turkey Chilli
1 large can diced tomatoes
1 can corn
1 can navy beans
1 can black beans
1-2 cans diced chilies
2tbs cumin
1 tbs garlic
2 tbs chili powder
Rinse beans and corn off in a strainer, and combine all the above ingredients in a large pot over medium heat. Stir frequently to prevent beans from scorching.
2 lbs ground turkey
1 large onion, diced
Fry meat add onion and cook until onion is soft. Add to above ingredient and cook over medium heat for about 10 min.
I like my chili spicy so I added a couple shakes hot sauce and a dollop of Greek yogurt (sour cream substitute).
This recipe is from Oxygen Magazine...my favorite magazine!
Not the picture....but this is of something similar...
Artichoke Pepper Pizza
1/2 whole wheat pita pocket
1/2 can artichoke hearts (halved)
1/2 red pepper roasted
Handful of red onion chopped
3 TBS pizza sauce
3 TBS ricotta cheese
Drizzle olive oil on a cookie sheet, broil pita pocket for appx. 1 min (I broil the the peppers for 2-3 min at this time).
Mix ricotta cheese and pizza sauce. Put it on the mon toasted side of the pita pocket. Add veggies and broil 2-3 min. Watch the edges so they don't burn.
Chicken Tortilla Soup
Recipe by: Mindy Parisi, Oxygen reader
Ingredients:
1 1/2 lb uncooked chicken breasts
1 15-oz can whole, flavored, stewed tomatoes
1 can corn
1 can chickpeas
10 oz salsa
1 medium onion, chopped
4 oz jarred jalapeño, reserve 1/2 cup of liquid
2 cloves garlic, minced
2 cups water
1 14 1/2-oz can chicken broth
1 package low-sodium taco or chili seasoning
1/4 tsp black pepper
1 bay leaf
1 tbsp chopped cilantro
4 tbsp chopped avocado
Whole-grain tortilla chips
Instructions:
Line a crock pot with chicken breasts.
Place all other ingredients (except tortilla chips) on top of chicken and stir gently to combine. Cook on low for at least 8 hours.
An hour before serving, remove chicken breasts and shred with forks. Return shredded chicken to pot and let cook for remaining hour. Serve with tortilla chips on the side.
Nutrients per serving:
Calories: 360, Total Fats: 14 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 40 mg, Sodium: 880 mg, Total Carbohydrates: 38 g, Dietary Fiber: 6g, Sugars: 7g, Protein: 24 g, Iron: 2 mg
“This filling soup is great because it’s healthy and tastes authentic. It’s even better as leftovers!” – Mindy Parisi, Oxygen reader
