Pita Pizzas

Serves: 4 (1 per serving)

Preparation Time: 10 minutes
Cooking Time: 4 - 6 minutes

Ingredients:

1/2 cup no-salt-added tomato sauce or pizza sauce
1/8 tsp. sugar (if using tomato sauce)
1/2 tsp. dried oregano, crumbled (if using tomato sauce)
2 (6 inch) whole-wheat or plain pita pockets, split into open into rounds
1 cup grated fat-free mozzarella-style soy cheese or part-skim mozzarella cheese (4 ounces)
1/2 cup thinly sliced green bell peppers
5 ounces can sliced mushrooms, rinsed and drained
1 tsp. dried oregano, crumbled

Directions:
Preheat broiler. In a small bowl, combine tomato sauce, sugar, and 1.2 tsp. oregano. To assemble, place 2 pita halves in the center of a large baking sheet. Place remaining pita halves on another baking sheet. Spread 2 Tbsp sauce on each pita, sprinkle with cheese, top with peppers and mushrooms, and sprinke with 1 tsp. oregano. Place oven rack 3-4 inches from heat. Put one baking sheet in oven so pizzas are under flame. Broil for 2 to 3 minutes, or until cheese is melted and edges begin to brown. Remove and cook remaining pizzas.

Nutrition Facts: (per serving)
Calories: 143
Protein: 11 g
Carbohydrates: 23 g
Cholesterol: 0 mg
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Fiber: 3 g
Sodium: 414 mg

Source: American Heart Association - Meals in Minutes Cookbook pg. 233

Nuts and Beans Tips

Eat more beans and peas.

• Eat peas or beans instead of meat (or with a little meat for flavoring).
• Soak beans overnight to shorten the cooking time.
• Use onions and garlic for seasoning, or season with small pieces of lean meat like ham, turkey, or beef.
• Make a quick, healthy meal with canned beans. Get the low-salt (low sodium) kind, or drain and rinse canned beans.

Choose nuts and nut butters more often.

• Nuts (pecans, peanuts, walnuts, almonds, cashews) and nut butters are good sources of healthy fats.
• Remember that nuts are high in calories—a handful of nuts (1/4 cup) or two tablespoons of nut butter count as one serving.
• Choose unsalted or lightly salted nuts. Avoid nuts with added sugar, like honey roasted or chocolate-covered peanuts.
• A peanut butter sandwich on whole grain bread makes a tasty lunch!

Banana-Kiwi Breakfast Shake

Depending on the sweetness of the fruit, you may want to add one or two tablespoons or sugar to this smooth morning drink.

Serves: 2 (1 cup per serving)
Preparation Time: 5 minutes

Ingredients:

1 medium banana, peeled and quartered
1 medium kiwi, peeled and halved
1 cup low-fat buttermilk
6 - ounce container nonfat or low-fat fruit flavored yogurt
1 to 2 tablespoons sugar (optional)

Directions:
Combine all ingredients in a blender or work bowl of a food processor fitted with a metal blade. Cover and process until smooth. Pour into glasses to serve.

Nutrition Facts: (per serving)
Calories: 181
Protein: 8 g
Carbohydrates: 36 g
Cholesterol: 6 mg
Sodium: 167 mg
Total Fat: 2 g
Saturated: 1 g
Polyunsaturated: 0 g
Monounsaturated: 0 g

Source: American Heart Association - Quick & Easy Cookbook pg. 40

Week 2 Totals

Week 2 Totals are now posted! Another great week! Keep it up everyone!

Prize Drawing from Week 1

Here are the results of the prize drawing from the week 1 weigh in. This list does not include those that already picked up their prize. Please make sure you claim your prize tonight at the weigh in! See you tonight!

Fitness ball – Brandon Preece - tkt# 551559
Water bottle – Ruby Leatherwood – tkt# 551539
Water bottle – Cynthia Hagen - tkt# 551513
Water bottle – Boyd Ackerman - tkt# 551541
New Balance VIA Base – Jim Simpson - tkt# 551514
5 lb hand weights – Zachery Hanson - tkt# 551519
3 lb hand weights – Jayleen Shane - tkt# 551520