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.