Time for honesty!! I am tired! I am fried! I am exhausted! It has been a long month and extremely long past 72 hours. I am going to recover the lost 20 hours of sleep this week. So this week’s tips are a little different. (more…)
Prep time: 10 minutes
4 whole-wheat pitas
1 cup fat-free plain Greek yogurt
½ cup fresh or frozen spinach
¼ of cucumber, sliced
pinch of salt
½ teaspoon black pepper
What to do:
Preheat oven to 400° F.
Place yogurt, spinach, cucumber, salt, and pepper into food processor or blender. Process until smooth, about 1 minute.
Place dip into a bowl and refrigerate until chips are done.
Cut pitas into 8 wedges.
Arrange pita wedges on a baking sheet in a single layer.
Spray with cooking spray and sprinkle lightly with garlic powder.
Bake for 5 minutes or until light golden brown and crispy.
Use the pita wedges to scoop up the yogurt dip!
The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.
1 (10-ounce) can refrigerated pizza crust
4 garlic cloves, minced
4 cups spinach leaves
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 1/3 cups sliced cremini or button mushrooms
3/4 cup (3 ounces) crumbled blue cheese
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
Amount per serving – This recipe makes 4 servings.
Calories from fat: 28%
Saturated fat: 4g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 1g
This dish, from Golden Door executive chef Dean Rucker, only feels indulgent.
Vegetable oil cooking spray
2 teaspoon olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoon chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices whole-wheat toast
2 cups fresh berries
Heat oven to 425°. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat.
Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.
Weekly Tips from RockIt Mom:
1. GREEN - Tired of looking for that perfect size container for your child’s lunch or snack, so all fit and you don’t have to use a plastic bag? We know we don’t want to use plastic baggies, unless absolutely necessary. (more…)
FOOD tip-To recover from all the chocolate, sweets and candy from Valentine’s Day, try this great recipe, preferably hot for a yummy dinner.