More Seasonal Entrees

Quick Veggie Pita Pizzas


4 Whole Wheat Pita Bread Rounds
1 cup Prepared Pasta Sauce
1/2 Red Bell Pepper, finely diced
1 Small Zucchini, finely diced
1 Small Summer Squash, finely diced
Handful of Mushrooms, finely diced
1 tspn Dried Oregano
1 tsp Dried Basil
1/2 cup Shredded Part-Skim Mozzarella Cheese
8 tsp Parmesan Cheese
Crushed Red Pepper Flakes, to taste


Preheat oven to 400 degrees. Toast pita rounds for 1 minute. Remove and let cool. Spread 1/4 cup of pasta sauce on each round. In medium bowl, combine red pepper, zucchini, squash and mushrooms.

Quick, Italian Chicken Stir-Fry



1 tspn Extra Virgin Olive Oil
1/4 pound Skinless, Boneless Chicken Breast, cut in 3/4 inch pieces
1 Large Zucchini, diced
1 Large Red Pepper, cored and diced
1 tspn Garlic, minced
1/2 cup Fresh Mushrooms, sliced
1 tsp Basil & Oregano
1/2 cup Chicken Broth
2 tbspn Parmesan Cheese, grated
Salt & Pepper, to taste
2 cups Brown Rice
Add zucchini, red pepper and garlic to pan, and stir-fry until garlic becomes fragrant (about 2 minutes). Add mushrooms and stir-fry another 2 minutes. Return chicken to pan, and add basil, oregano and chicken broth. Stir-fry mixture until chicken is opaque. Top with cheese and toss. Season to taste with salt and pepper. Serve over brown rice.
Spoon mixture evenly over pita rounds. Sprinkle each round with 1/4 tsp basil and oregano. Divide mozzarella among rounds and top each with 2 tsp parmesan cheese. Broil but watch carefully. Pitas are ready when cheese is melted and bubbly.
Place large skillet over high heat. Add oil, swirl to coat pan, and heat oil until very hot. Add chicken, and stir-fry pieces until they lose their pink color. Using a slotted spoon, remove chicken from pan and set aside.