1 whole wheat pita with a pocket
Your favorite spaghetti sauce
1/4 c. or less shredded mozzarella
Preheat your broiler. Slice your pita in half horizontally, so that you have two, small pizza circles. Place the pitas cut side up. Spoon the sauce onto each pita, spreading it evenly and leaving a small border around the edge. Top each pizza with shredded cheese. Toast under the broiler for a five to 10 minutes. Keep an eye on them. They will cook very quickly. Serve with bananas or applesauce for the munchkin and a side salad for yourself.
Bean and Cheese Quesadillas with Avocado
2 whole wheat tortillas
1/4 c. Mexican blend of shredded cheese (But, any kind would work)
1/2 c. pinto or black beans
1 tbsp. canola oil
Heat 1 tbsp. canola oil in a non-stick skillet over medium heat. Place a small scoop of beans on one half of each tortilla. Top with 2 tbsp. of cheese. Fold the tortilla in half. Add the tortillas one at a time to the skillet. Turn over the tortilla when it starts to brown. This should only take a few minutes. If yours falls open like mine usually does, no big deal. Just sort of scoop the contents back inside. When both sides have browned, let it cool and then, top yours with half of an avocado, mashed and salted (garlic salt and a squeeze of lime is pretty perfect on this). For Ellie, I give her small avocado pieces to eat along with.
4 or 5 chicken tenders or one chicken breast
1/2 c. panko bread crumbs
2 tbsp. grated Parmigiano Reggiano
2 tbsp. Italian seasoning
2 tbsp. Dijon mustard
Preheat your oven to 375 F.
Place a wire cooling rack inside a baking sheet. Then, in a small bowl, combine the panko, parm and Italian seasoning. With your kitchen shears, cut the chicken into small, nugget sized shapes about an inch to an inch and a half big. Spread them all with mustard on both sides.
Drop them into the breading with tongs and coat on all sides. As they’re breaded, place them on the cooling rack. Then, spray them with a little cooking spray to help them brown. Cook for 10 to 15 minutes. Depending on the size of your nuggets, they make take less time. Ellie has hers with a veggie and some fruit. I typically have mine with a little salad.
Serves 3 – 4
- 1 lb. of carrots
- 1 – 2 tbsp. evoo
- 1/4 tsp. ancho chili powder
- 1/4 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. cumin
- 1 tsp. brown sugar
Pre-heat the oven to 400 F. In a large bowl, add all of the spices except for the salt. Whisk together. Add 1 tbsp. or two of evoo, until you have a slurry.
Peel the carrots, cutting them into matchstick pieces. Small carrots can be sliced in half and cut into 1 to 2 inch long pieces. Medium or large carrots should be quartered and cut in the same length.
Toss the carrots into the slurry, coating them with the spice mixture.
Spread them evenly on a baking sheet, sprinkle with salt and roast for 20 to 30 minutes, turning them halfway through.