01-30-2014

Pita Pizza Recipe

Last week, my mom and I wanted to make homemade pizza. We had pita bread left over from making falafel (recipe coming soon), so we decided to try to make pizza using pitas as the crust.

pita pizza recipe

I looked up a recipe to base mine off of, and found this one by Martha Stewart.

Here’s how we made ours:

Ingredients:

  • Pita bread (Probably about 2 per person)
  • Mozzarella cheese
  • Pizza sauce or make your own
  • Vegetables for toppings (We used red peppers and onions).

Directions:

  • Preheat oven to 350 degrees
  • Cut up all of your veggies. Spread sauce on the pitas, then add cheese and veggies.
  • Cook for about 20 minutes (or until cheese has melted and vegetables have wilted a bit).

Seriously so easy! You can add a lot more vegetables than we did too, those are just what we had on hand. This is a great meatless dish, and filling. Next time, I do want to find a low-carb pita, but so far we’ve made this twice and it’s delicious and filling.

Do you have a favorite home made pizza recipe? What’s your favorite topping?

Share a meatless recipe with me in the comments!

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12-03-2013

Parmesan Chicken With Roasted Romaine

I made this meal last week, and actually made it last night too. It’s soooo good, and was a hit with my family. I always look for different ways to get in my veggies, and this did not disappoint.

parmesan chicken with roasted romaine

Here’s the recipe I used from Bon Appetit. My modification and comments are in bold.

INGREDIENTS

  • 4 7-ounce skinless, boneless chicken breasts
  • Kosher salt, freshly ground pepper
  • 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces) I used Parmesan
  • 1/2 cup panko (Japanese breadcrumbs) I used normal breadcrumps, but less than 1/2 cup
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped parsley
  • 2 garlic cloves, chopped, divided
  • 2 large hearts of romaine, halved lengthwise
  • 4 anchovy fillets packed in oil, drained, chopped Did not use this
  • 1 lemon, cut into 8 wedges Oops, forgot to use this

DIRECTIONS

Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.

Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.

Seriously SO GOOD. As I mentioned above, I didn’t use the requested amount of cheese or breadcrumbs but it was still delicious. Or you can use the amount needed (which I actually accidentally did last night)…no big deal. I also made a balsamic vinaigrette dressing to drizzle over the romaine. The first time we had it, we also used a croutons.

I also love that this recipe is quick and easy. Takes about 10 minutes to prepare, and 10-15 minutes to bake. I’m all about the quick dinners, but that are still healthy.

Let me know if you decide to try this out! I highly recommend it.

Do you have a quick and healthy dinner recipe? Please share in the comments!

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10-01-2013

Vegetarian Chili Recipe

A few weeks ago, a friend sent me a video called “Meet Your Meat.” I knew I shouldn’t watch it but I did…and I won’t subject you to it by posting it here because it’s rather graphic, but you can google it if you want!

Anyway, the video inspired me to try to eat LESS meat each week. I don’t think I can ever be a full vegetarian, but I’m trying to do what I can. Which is how I found this recipe!

vegetarian chili recipe

Now that it’s fall, it’s the perfect weather for chili! You can make this in a crockpot too if you don’t buy your beans pre-cooked like I did. I found this recipe on allrecipes.com. Here are the ingredients and instructions, with my notes in bold.

Serves 4
  • 1 medium red onion, chopped (I used a yellow onion)
  • 1 green bell pepper, chopped
  • 4 garlic cloves, chopped (I used pre-chopped garlic and put in 2 heaping teaspoons)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin (I didn’t have this available)
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • kosher salt and black pepper
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15.5-ounce can black beans, rinsed
  • 1 15.5-ounce can kidney beans, rinsed
  • 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
  • sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving (served with rice and tortilla chips, didn’t have sour cream, scallions, or radishes)

Directions

  1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
  2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

*I obviously didn’t use a slow cooker, so here’s how I did it, in case you don’t have a slow cooker.

1) Saute your onions.

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2) Add in the chopped green peppers.

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3) Add in the rest of the ingredients (cinnamon, cocoa, garlic, chili powder, beans). Also add in sliced sweet potato (not shown).

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4) Add in chopped tomatoes. I also added in a bit of Bertoli pasta sauce. Lastly, add in 1 cup of water.

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5) Let simmer on low for 30-60 minutes depending on how you like the consistency of your chili (or how long it takes for the sweet potatoes to get tender).

*Enjoy!*

My family loved this dinner…it was delicious! A great way to get in protein by going meatless, and a good amount of fiber too. Feel free to add any other ingredients you would like in your chili, and let me know what they are so I can try it too!

Do you like chili in the fall?

Do you use a crockpot or slow cooker? What are your favorite recipes for it? I need ideas!

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