Have it your way pizza

These are fast, easy and cheap. I love how everyone can make it their way.



INGREDIENTS:

* Whole wheat pitas
* Mozzarella cheese (or cheese of your choice)
* Pizza sauce of your choice
* Toppings of your choice
* Canola oil
* Garlic salt
* Oregano
* Basil

DIRECTIONS:

Pre-heat oven to 425 degrees. Drizzle some oil on your baking pan and sprinkle garlic powder on top. Lay down as many pitas as you need. Spoon a good amount of pizza sauce on the pita. Add your toppings and cheese. Sprinkle on oregano and basil. Bake for approximately 10 minutes. Voila! Enjoy. : )

TIPS: Check your local dollar store for pitas to cut down on cost. And don't forget that you can make white pizza's too, yum!

Pinto Beans

INGREDIENTS:

* pinto beans (dry 16oz.)
* chopped tomato
* chopped large onion
* chopped green pepper
* chopped seedless jalapenos (as much as you like)
* cilantro sprigs (a good handful)
* 1 packet of Sazon (from Goya)
* 1 bouillon vegetable cube
* 2-3 cloves of crushed garlic
* salt
* pepper

DIRECTIONS:

Soak beans over night or for a couple hours before cooking to make the cooking time faster and to do a cleansing of beans. Add 3-4 quarts of water to a dutch pan and add the drained beans. Add cilantro, sliced onion, sliced green peppers, sliced jalapenos, crushed garlic, sazon, bouillon cube, salt and pepper. Cook on high for 4 hours or until tender, stirring every hour or so.

For extra flavoring if you have the time. Get out your blender and take half of the tomato, onion, green pepper and garlic and puree it (pre-cooked) in the blender to make it into a paste and add that to the pan for the flavor to incorporate better.

Very tasty and great with cornbread and cabbage. A meal in itself! Check out my delicious cornbread under the Mexican label.

Cabbage Fat-Burning Soup

INGREDIENTS:

* 2 large carrots, chopped
* 1 large onion, chopped
* 1 (16 ounce) cans whole peeled tomatoes, with liquid
* 1/2 large head of cabbage, chopped
* 1/2 (1 ounce) envelope dry onion soup mix
* 1/2 (15 ounce) can cut green beans, drained
* 1 quarts tomato juice
* 1 green bell peppers, diced
* 5 stalks celery, chopped
* 1/2 (14 ounce) can vegetable broth

DIRECTIONS:

1. Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.


You can add potatoes, if you need more of hearty meal, but know that it won't be as low-fat. : )

Broccoli Casserole

INGREDIENTS:

* 2 heads fresh broccoli, chopped
* 3/4 cup shredded reduced fat cheddar cheese
* 1/2 (10.75 ounce) can condensed cream of mushroom or celery soup
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1-2 tablespoons of butter
* 1 cup crushed Ritz crackers
* 1/4 cup cup reduced fat milk or half and half

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 2-3 minutes. Drain, and set aside.
3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup,milk salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

Rosemary Corn Chowder

INGREDIENTS:

* 2 cups chopped onions
* 1/2 cup diced carrots
* 1/2 cup diced celery
* 3 tablespoons butter or margarine, divided
* 7 1/2 cups fresh or frozen corn, divided
* 6 cups vegetable broth
* 1 tablespoon minced fresh rosemary
* 2 garlic cloves, minced
* 1/4 teaspoon cayenne pepper
* 1 medium sweet red pepper, chopped
* 1 cup half-and-half cream
* salt and pepper to taste

DIRECTIONS:

1. In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
2. In a small skillet, saute red pepper in remaining butter until tender. add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.

Delicious Oatmeal Raspberry Bars

INGREDIENTS:

* 1/2 cup packed light brown sugar
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup rolled oats
* 1/2 cup butter, softened
* 3/4 cup seedless raspberry jam

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Avocado Tacos

INGREDIENTS:

* 3 avocados - peeled, pitted, and mashed
* 1/2 cup of black beans
* 1/4 cup red onions, diced
* 1/4 teaspoon garlic salt
* 12 (6 inch) corn tortillas
* 1 bunch fresh cilantro leaves, finely chopped
* jalapeno pepper sauce, to taste
* chopped fresh tomatoes
* feta cheese
* lime







DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, mix avocados,beans, onions, and garlic salt.
3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
4. Spread tortillas with the avocado mixture. Garnish with cilantro, tomatoes and sprinkle with jalapeno pepper sauce and drizzle lime on top.

Vegetarian Tortilla Soup

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1/2 (1 pound) package frozen pepper and onion stir fry mix or make your own : )
* 1 clove garlic, minced
* 1 tablespoon and 1-1/2 teaspoons ground cumin
* 1/2 (28 ounce) can crushed tomatoes
* 1 can chopped green chile peppers, drained
* 2 (14 ounce) cans vegetable broth
* salt and pepper to taste
* 11 oz of frozen corn kernel corn (or 1/2 can)
* 6 ounces tortilla chips
* 1/2 cup shredded Cheddar cheese
* 1/2 avocado - peeled, pitted and diced
* cilantro

Optional: add drained and rinsed black beans


DIRECTIONS:

1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese, avocado and cilantro.

Spanish rice

INGREDIENTS:

* 2 tablespoons vegetable oil
* 1 cup uncooked white rice
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 2 cups water
* 1 (10 ounce) can diced tomatoes and green chiles
* 2 teaspoons chili powder, or to taste
* 1 teaspoon salt



DIRECTIONS:

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Servings (4)

Spinach Enchiladas

INGREDIENTS:

* 1 tablespoon butter
* 1/2 cup sliced green onions
* 2 cloves garlic, minced
* 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
* 1 cup skim ricotta cheese
* 1/2 cup reduced fat sour cream
* 2 cups reduced fat shredded Monterey Jack cheese
* 10 (6 inch) corn tortillas
* 1 (19 ounce) can enchilada sauce


DIRECTIONS:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Servings (5)

Stuffed Apple Surprise

Stuffed Apple Surprise

Ingredients

* Apple
* Peanut butter, cream cheese, or other spread
* Raisins, nuts, or chocolate chips

Directions

Scoop out the core from an apple. Stuff the center with peanut butter, cream cheese, or other spread. Top with raisins, nuts, or chocolate chips.

Hummus

Serve up this nutritious treat with pita bread or cooked vegetables.


Ingredients:

* 2 cups canned garbanzo beans, drained
* 1/3 cup tahini
* 1/4 cup lemon juice
* 1 teaspoon salt
* 2 cloves garlic, halved
* 1 tablespoon olive oil
* 1 pinch paprika
* 1 teaspoon minced fresh parsley


Directions:

DIRECTIONS

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Sunflower Treat

Wholesome Sunflower Treat

Your child will have fun helping you assemble this wholesome snack.

1 treat

Ingredients:

* 1 rice cake
* peanut butter
* 1/2 teaspoon sunflower seeds or sesame seeds
* 6 baby carrots, sliced lengthwise
* 1 celery stalk
* 1 orange slice, halved

Directions:

1. Spread the peanut butter on the rice cake.
2. Sprinkle the sunflower or sesame seeds on top of the peanut butter.
3. Arrange the carrot slices like petals around the edge of the rice cake.
4. The celery stalk is the flower stem, and the orange slices are the leaves.

Fruit Salad and Dips

Fruit Salad and Dip

Combine sliced strawberries, peaches, and apples with other bite-sized fruit to make a salad with a delicious yogurt dip.

2 Servings

Ingredients:

* For salad use a selection of the following fruits:
* blueberries
* strawberries, cut into small bites
* cantaloupe chunks
* raspberries
* peach slices
* apple slices
* grapes
* orange or tangerine slices
* For dip
* 2 cups plain or vanilla yogurt
* 1/4 cup orange juice
* honey
* cinnamon

Directions:

1. Choose fruits that are in season and wash, slice or chop, and combine in a bowl.
2. For about 2 1/2 cups of dip, combine plain or vanilla yogurt with orange juice. Add honey and cinnamon to taste — usually about 2 tablespoons of honey and 1 teaspoon of cinnamon. The dip can be made ahead of time.

Easy Frozen Yogurt Pops

Easy Frozen Yogurt Pops

Chill out with a cool snack for your kids' sweet tooth.

8 ounces of yogurt makes 3-4 popsicles

Ingredients:

* Low-fat yogurt in your favorite flavors (custard or blended types of yogurt work best)
* Popsicle mold OR small paper cups and wooden sticks

Directions:

1. Fill the popsicle molds with yogurt. If you don't have molds, spoon the low-fat yogurt into paper cups and cover each cup with a piece of aluminum foil, crimping the edges.
2. Pierce the center of the aluminum foil lightly with a sharp knife and insert a wooden stick in each cup.
3. Freeze the molds or cups until solid.
4. Unmold or unpeel the paper cup from the frozen yogurt and enjoy!

Banana Smoothie

Banana Smoothie

This liquid treat is healthy and delicious! For variety, try adding other fruits such as strawberries or blueberries.

2 servings

Ingredients:

* 1 cup crushed ice
* 1/2 cup nonfat vanilla yogurt
* 1 ripe banana
* 1 teaspoon lime or lemon juice

Directions:

1. In a blender, combine crushed ice, yogurt, banana, and juice.
2. Blend until smooth.
3. Serve with a straw.

Tips: This basic smoothie can be adapted to suit your child's taste by adding her favorite fruits.

Blueberry Coffee Cake

This is so delicious and worth the time of baking it yourself!


Sour Cream-Blueberry Coffee Cake
from: Southern Living

½ cup butter, softened
½ cup granulated sugar
2 large eggs
1 (8 oz.) container sour cream
1 tsp. vanilla
2 tsp. grated lemon rind

1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt

1 pt. fresh or frozen blueberries (raspberries, blackberries, etc.)
½ cup chopped pecans
¼ cup granulated sugar
1 tsp. cinnamon

1 cup powdered sugar
4 tsp. milk

1. Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add ½ cup granulated sugar, beating 2 to 3 minutes. Add eggs, sour cream, vanilla and grated lemon rind, beating until smooth.

2. Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring form pan.

3. Combine berries, pecans, sugar and cinnamon. Sprinkle over batter.

4. Bake at 350 for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan and cool on wire rack 10 minutes.

5. Whisk together powdered sugar and milk until smooth. Drizzle over cake.


NOTES: (Step 2) I don’t have a spring form pan – round cake pans work just fine.

(Step 3) I scoop out a handful of the cinnamon and sprinkle a layer of that first. Then I sprinkle the berries and pecans. It makes the cake look more even.

(Step 5) If I want extra lemon flavoring, I replace some (or all) of the milk with lemon juice.

Spinach Brownies

"They look like brownies, but they're not sweet! Here's a wonderful way to have spinach. Two 10 ounce packages frozen spinach, cooked, may be substituted for fresh."


INGREDIENTS:

* 1 (10 ounce) package spinach, rinsed
* 1 cup wheat flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 2 cage free eggs
* 1 cup reduced fat milk milk
* 1/4 cup butter, melted
* 1 onion, chopped
* 1 (8 ounce) package reduced fat shredded mozzarella cheese or less to cut calories
* Olive oil

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place spinach and onion in a medium saucepan with some oil. Sautee until spinach is limp, about 3 minutes. Remove from heat and set aside.
3. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
4. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.


Optional: Add sun dried tomatoes, yum!

Zucchini soup

INGREDIENTS:

* 3 1/2 cups diced zucchini
* 1/2 cup chopped celery
* 1 cup diced carrots
* 1/2 cup diced onion
* 1/2 cup margarine
* 1 tablespoon all-purpose flour
* 1 3/4 cups milk
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 3/4 cups water
* 2 vegetable bouillon
* 1/2 cup sour cream


DIRECTIONS

1. In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
2. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
3. Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
4. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.