Mediterranean Pizza

I got this great “recipe” from Fitness magazine. This has become my favorite lunch to eat this week. The only prep is the cutting up of your “toppings!”

Medi Pizza

1 Pita, whole wheat (I couldn’t find the ww so I just used white)

chopped up: cucumbers, avocado, grape tomatoes

Feta Cheese

Hummus (I like the garlic flavored)

1. Cut pita in half. (1 whole “loaf” is a serving size).

2. Spread your hummus on each half.

3. Top with your veggies and cheese!

This is a hard “pizza” to eat with your hands, so I have to use a fork! Enjoy this oh-so-healthy meal!!

(When I ate this for dinner I added a side of quinoa and black beans to make it heartier)…look at all that food! You can eat a lot for fewer calories than a regular cheese pizza!

Yes. This type of dish DOES exist!

This dish has it all. Are you ready for a recipe that will change your life?!?!

EXTREMELY Healthy. Easy. Delicious. (Generally) kid friendly **. Can be a side dish or a main meal.

**Unless your child is named Reid who has an aversion to a mix of foods touching.

Are you sold? Here it is: Quinoa with black beans and salsa. I found it here. Read all about quinoa here. So this recipe is great as a side dish, and it makes a lot so I have leftovers and will make it a lunch (or even dinner) for the next day or few days (depending on if I halve the recipe or not….and, really I’m the only one in my family who eats this because my husband has the same aversion to foods that Reid does. Genetic?!?!)

Quinoa with Black Beans and Salsa (I sometimes halve this)

2 T Olive oil

1 c dry quinoa (the only place that I haven’t found quinoa is Target. I like the Bob Red Mill’s Organic Whole Grain Quinoa – it’s a little expensive (I think $10) but it lasts for several makings of this dish)

1 c salsa (I always use Pace Picante Chunky)

2 c water

1 can black beans, rinsed and drained

1. Heat the oil and brown the quinoa (just make sure and watch because it seems like nothing’s happening and then all of a sudden the quinoa starts to brown and then it moves fast)

2. Mix in salsa and water and bring to a boil. Add beans, cover and simmer for about 20 mins. or until quinoa is tender and most of the liquid is absorbed.

It’s now ready to eat! I’ll just eat it like this if it’s a side dish, but if I make it a meal, I add it to Spinach salad and add whatever I have and like – cucumbers, avocado, chick peas, anything! I don’t add any dressing, but I’m sure you could (the quinoa acts as a dressing). When I eat this meal, I feel so good about myself that I ate so healthy!!!! I think that deserves a cookie afterwards, right?? ;)

Pesto Tomato Tart (pretty much pizza)

yum yum yum!!!!! This was a meal somebody brought for us and I knew it would be good but I didn't know that it would be as divine as it was!!! And, Reid loved it too!!! Add salad and some wine and you're good to go!

Pesto Tomato Pizza

*1/2 pkg. refrigerated pie crusts

*2 c. shredded mozzerella cheese, divided

*3-5 plum tomatoes (depending on how many tomatoes you want on it)

*1/2 c. mayo

1/4 c. grated parmesan cheese

*2 T basil pesto (already made in pasta section)

*1/2 tsp. pepper

*3 T chopped fresh basil (optional - for looks)

Unroll pie crust on lightly greased baking sheet. Roll into a 12 inch circle. Brush outer 1 inch crust with water. Fold edges up and crimp. Poke holes in the bottom with a fork.

Bake at 425 for 8-10 mins. Remove from oven. Sprinkle with 1 c. mozzarella cheese, cool. Arrange tomato slices over cheese. Stir together remaining 1 c. mozz. cheese, mayo and next 3 ingredients. Spread over tom. slices. Bake at 375 for 20-25 min. Remove and sprinkle with basil.

Black Bean Enchiladas

This meal is another winner!!!! Even my husband who must have some kind of meat with every meal loved this! We ate these for a few days until they were all gone. We had no idea this meal was a Weight Watchers meal until I emailed my friend who brought this dinner for the recipe. Bonus!! Thanks Emily!!!

Black Bean Enchiladas

*1 onion
*2 cans black beans (puree ½ of one can)
*1 tsp cumin
*1 tsp garlic salt
*½ cup 2% fat cheese (I use mixed cheese)
*10-12 corn tortillas, or flour

(when I use corn, a tip so they don't just tear and break when you fill them - spray them with PAM on both sides, and put them on a baking sheet and pop into a 325 degree oven for 5-10 minutes and it softens them right up!)
*2 tomatoes, diced (I use Rotel in a can, or diced tomatoes, drained)
*2 cans enchilada sauce
*Fresh cilantro

Preheat oven to 350. Spray a 9x13 baking dish with Pam. Saute onion in non-stick pan until translucent. Add beans and spices. Heat until warm. Add tomatoes and cilantro to pan. Pour a little enchilada sauce in bottom of baking dish. Put 2-3 T of beans in each enchilada with a tsp of cheese. Wrap each tortilla and place loose end down in dish. Cover with the rest of the enchilada sauce, cheese and beans. Cover and bake 20 minutes. Uncover and bake 10 minutes more. Top with fresh cilantro.