This recipe gives the classic steak sandwich a healthy makeover. Broiled steak is tossed with a crunchy cucumber-romaine salad before being stuffed into a whole wheat pita. A simple dressing made with mustard, lemon juice, and olive oil adds a fresh moistness to the sandwich. For a vegetarian variation, substitute mushroom caps for the steak. A great on-the-go meal, these pitas are perfect for those nights when there isn't time to sit at the table. To learn how to make it, read more
For a boy's birthday party on Alcatraz, pack a portable feast of special dishes that wouldn't normally be found in the common ten year olds lunch box. Keep things simple with easy to eat chicken salad pitas. On the side offer a pasta salad packed with salami and cheese and small bags of chips (let each boy select their favorite bag of chips). Don't forget to pack snacks in case they get hungry while on the tour. Cheese and crackers, crunchy trail mix, and homemade fruit roll ups are filling without being too sweet.
For these kid-friendly recipes, read more
Filled with Greek flavors, this delicious dinner is part salad, part pizza. A crisp pita is topped with sautéed spinach and roasted tomatoes. A creamy yogurt feta sauce, scented with fresh lemon juice, finishes off the open-faced dish.
Light yet hearty, this vegetarian meal is perfect for a hot night. Get the simple recipe when you read more
Yesterday before heading to the Nordstrom Fall Preview Fashion Show, I whipped up a quick batch of my signature nachos for FabSugar and I to enjoy. With no time to run to the store, I used ingredients leftover from last week's Greek nachos to make a vegetarian, Mediterranean-inspired appetizer. The pita chips were crisped in the oven before being topped with a Spanish sheep's milk cheese. Once the cheese melted, I garnished them with an easy salsa of grilled cherry tomatoes, green pepper, and kalamata olives. The final result was an incredibly satisfying snack. To learn how I made these, read more
Whenever I cook chicken for dinner, I always make a couple of extra breasts to use throughout the week. Having the leftover chicken on hand helps keep weeknight dinners simple. One way to use this extra chicken is to make a stuffed pita. Filled with quick sautéed mushrooms and wilted arugula, this pita makes a hearty and delicious meal. To take a look at the recipe, read more
Here's the scenario: you are at home and hungry. You have to cook up something scrumptious for you and your boyfriend/girlfriend/ spouse/child/friend, but the ingredients you have on hand are limited.
You have a package of pita, a can of garbanzo beans, and black olives. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?
To see what I would make, read more
Stores are full of 100 calorie snack bags (even Bob from "The Biggest Loser" thinks they are great) that are often full of small amounts of processed foods. If you are looking for a low-calorie snack, I say it pays to find foods that fulfill some nutritional needs.
This excellent source of protein is prepackaged naturally. Simple to prepare and, when eaten simply (no devil-ing), only costs you 78 calories! I like to make three or four at the beginning of the week to have on hand for my morning snack on the days that I don’t have eggs for breakfast.
One stick is about 80 calories, and these sticks are child friendly too. It is always nice to snack on the same foods as your kids. After all, string cheese is entertaining (oh so fun to peel each string), and they are easy to tote around. Though they are full of calcium, watch the fat content of your cheese stick and look for low fat or reduced fat if you can find it.
Hummus and Pita
You need to keep your portion small to stay under 100 calories. You only need two tablespoons of hummus spread on 1/4 slice of pita pocket bread. Make this snack even more nutritious by using whole wheat pita bread. I also enjoy dipping carrots and red pepper slices into hummus. This method helps me increase my daily veggie intake.
iVillage has some more ideas for you to try. Chances are high you'll find something to satisfy your snack craving.
Yesterday I made Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa, and today I'm using the extra to whip up a delicious salmon salad pita pocket. Instead of serving the salad on bread, I decided to go for something a little more Mediterranean and slide the mixture into a pita. This is an excellent on the go meal that can be prepared ahead of time and kept cold in the fridge. The chunky salmon pairs divinely with the creamy goat cheese and silky avocado. To have dinner done in a flash, get the recipe and read more