Pita Pizza

Prep:10 min   Bake 10 min
4 pita bread
1/2 cup humus
1 cup crumbled feta cheese
1 small onion, sliced
2 cups of thinly sliced fresh spinach
1 large tomato, chopped
1/4 olives

1. Heat oven 400F.
2. Place pita bread in ungreased pan. Spread hummus on pita breads. Sprinkle with cheese.
3. Bake 8- 10 minutes or until cheese is melted. Top each pizza with onion spinach, tomato and olives.

Grilled Pork and Pineapple

Makes: 4 servings

Start to Finish: 18 mins

Ingredients
4 3/4 inches thick boneless top loin pork chops (about 1 1/4 lb. total)
Salt (optional) and ground black pepper
1 peeled and cored fresh pineapple
3 tablespoons orange marmalade
1/2 cup plain yogurt
1/4 cup roasted, lightly salted cashew halves and/or pieces or toasted pecans, coarsely chopped
Fresh thyme (optional)

Directions
Sprinkle both sides of pork lightly with salt and pepper. Cut pineapple crosswise into 1/2-inch-thick slices; set aside.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 4 minutes. Turn; add pineapple to grill. Brush chops and pineapple with 2 tablespoons of the marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160 degrees F, turning pineapple once. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above).

Meanwhile, combine yogurt and remaining 1 tablespoon marmalade; season to taste with additional ground black pepper.

Arrange pineapple and chops on serving plates. Spoon yogurt mixture over chops and pineapple; sprinkle with nuts and garnish with herb.

Nutritional Facts

Slow Cooker Lasagna

Slow Cooker Lasagna

Weight Watchers Recipe

Servings: 6

Ingredients:

1 lb. uncooked lean ground beef

1 small onion, chopped

1 clove garlic clove, minced

28 oz. canned crushed tomatoes

15 oz. canned tomato sauce

1 t. table salt

1 t. dried oregano

1/2 t. dried basil

1/4 t. crushed red pepper flakes

1 c. part-skim ricotta cheese

1 1/2 c. shredded part-skim mozzarella cheeses, divided

6 item dry lasagna, no-cook

1/2 c. shredded parmesan cheese

Instructions:

Heat a large nonstick skillet over medium-high heat.  Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5-7 minutes.   Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 c. of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker.  Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture.  Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting 4-6 hours.  Remove cover; turn off heat and season to taste, if desired.

In a small bowl, combine remaining 1/2 c. of mozzarella cheese and Parmesan cheese, sprinkle over beef mixture.  Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. 


**This is an excellent recipe!!!  I used a 14oz can of diced tomatoes and 1 27oz. can of spaghetti sauce instead of the crushed tomatoes and tomato sauce.  I cooked it on low for 9 hours and it turned out great.  

Slow Cooker Chicken and Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

(NOTE: I ADD SOME CARROTS AND CELERY. I USE CHICKEN BROTH INSTEAD OF WATER.)

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Nutritional Information

Amount Per Serving  Calories: 385 | Total Fat: 18g | Cholesterol: 45mg

Chicken Lettuce Wraps

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
• 3/4 cup chopped fresh mushrooms
• 1 can (8 ounces) water chestnuts, drained and diced
• 1 tablespoon minced fresh gingerroot
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium teriyaki sauce
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 cups shredded carrots
• 1/2 cup julienned green onions
• 12 Bibb or Boston lettuce leaves
• 1/3 cup sliced almonds, toasted

Directions

• In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
• In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
• Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.

Nutritional Facts 2 wraps equals 230 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 278 mg sodium, 12 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.