Not just any girl

Last night I had a YUMMY dinner! It was so quick and easy and my husband loved it so much he told me to make it again tonight!

Barbeque Chicken Pita Pizza:

1 Toufayan Whole wheat pita
2tbsp KC Masterpiece Low Calorie Classic Blend Barbeque sauce
3oz Tyson diced grilled chicken breasts (found in a resealable bag in your freezer section)
1/4 cup shredded mozzarella
some red onion
crushed red pepper flakes

1) Spray pita on both sides with fat free cooking spray

2) pour 2 tbsp of barbeque cauce in center of pita

3) add chicken

4) spread barbeque sauce and chicken evenly over pita

5) sprinkle red onion to taste

6) sprinkle crushed red pepper to taste

7) sprinkle cheese evenly over pita pizza

Bake in oven at 400 degrees until cheese has melted. Approx 10 minutes.

6pts. I used regular mozzarella. you could probably shave a point or so if you used reduced fat.

I served a salad on the side with 2tbsp of light italian dressing.

The whole dinner was 7 pts and I was stuffed!

This past weekend I stepped out of my little box and tried something new. I touched on it briefly in the last blog. The dish reminded me of the cucumber tomato salad you often find at summer picnics, but with a twist. I went in search for a recipe this morning, and I have posted the one I find to be most like what I ate.

FATT(O)USH
(Recipe source: www.eatingwell.com)

Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil and a sprinkle of ground sumac—the berry of a bush that grows wild all over Lebanon—add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing.

Makes 8 servings, about 1 1/2 cups each

ACTIVE TIME: 25 minutes (Unless you are faster at chopping than me!)

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

2 6-inch whole-wheat pitas, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac, divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped (The dish I ordered didnt have lettuce, so this is optional)
2 large tomatoes, diced
2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint

1. Preheat oven to 350°F.
2. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
3. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces;
toss to coat. Let stand for 15 minutes before serving.

NUTRITION INFORMATION: Per serving: 136 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 19 g carbohydrate; 4 g protein; 4 g fiber; 269 mg sodium; 387 mg potassium.

Nutrition bonus: Vitamin A (90% daily value), Vitamin C (46% dv), Folate (29% dv), Selenium (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 fat

TIP: Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.

I dont recall where I picked up this recipe. A WW book, online, or allrecipes.com but my family and I really enjoy it and it helps when I have that mexican food craving. I thought I would share

Prep Time: 15 minutes
Cook Time: 45 minutes
Ready In: 1 Hour
Servings: 12
Points per Serving: 6

Ingredients
2 pounds of uncooked boneless skinless chicken breasts
3c fat-free sour cream
2tsp ground cumin
1/2tsp black pepper
2c salsa
12 medium corn tortillas
1 can chopped green chilies
30oz canned black beans
2c shredded reduced-fat or Fat Free Mexican-style cheese

Directions
Preheat oven to 350ºF and coat a lasagna pan with Fat Free cooking spray.
Cover chicken with cold water and bring to a boil.
Reduce heat to medium and simmer until chicken is completely cooked (about 10 to 15 minutes) and drain.
Cut chicken into 1-inch pieces.
In a large bowl combine chicken, beans, sour cream, salsa, 1c of shredded cheese, chilies, cumin, and pepper; mix well.
Arrange half of tortillas in bottom of lasagna pan, overlapping pieces to cover surface.
Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture.
Sprinkle with remaining 1c of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 10-15 minutes before cutting and serving so lasagna can set.