Who knew you could scrape out the guts of a zucchini, mix it up with a few simple ingredients and BAM! having a filling and tasty dish!

The feta mixed with the tomato paste making a creamy pizza type of sauce and the Zucchini was cooked just soften enough to hold the filling. It was really tasty!

• 1 medium to large Zucchini
• 1/4 cup (34g) ATHENOS Tomato Basil Feta
• 4 tbsp (66g) Tomato Paste
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 2 tsp (5g) Grated Parmesan Cheese
• Sprinkle of Parsley

Preheat the oven to 425 degrees

Cut the Zucchini in half longwise. Scoop out the inside using a melon baller or tablespoon.

Chop any large zucchini pieces that you scooped out and place in a mixing bowl with the feta, tomato paste, garlic powder and oregano. Mix well to coat everything. The tomato paste and feta will start to combine.

Put the zucchini mixture back into the zucchini boats. Top with the parmesan and parsley. Bake for 25 minutes. Longer if you like a softer zucchini.

Here’s a close up!

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

I used the Athenos Tomato Basil Feta but you could easily use regular or low fat. I’d maybe sprinkle a little more oregano or basil on top for an extra bit of flavor. I’m sure olives would be good on this too, but I’m not a fan. So I kept it simple with what I had on hand, a jar of roasted peppers and some baby spinach.

I had this for a late breakfast but I think I’ll make myself another one for lunch. :)

• 1 Whole Grain/Low Carb tortilla
• 2 tbsp (33g) tomato paste
• Kosher Salt
• Black pepper
• Dried Oregano
• About 1/2 cup baby spinach leaves
• 2 roasted red peppers
• 1/4 cup Athenos Tomato Basil Feta

Preheat the oven to 425 Degrees.

Place the tortilla on a piece of aluminum foil abd bake for about 5 minutes until it gets toasted.

Set up your station…

Smear the tomato paste on the toasted tortilla and sprinkle with salt, pepper, garlic powder and dried oregano. Just a pinch or 2 of each.

Top with the spinch leaves.

Lay the 3 slices of roasted red peppers on top.

Add your Feta!

Bake in that pre-heated over for about 5 more minutes until the edges get brown and everything is warmed through.

EAT! :)

The nutritional Information will vary greatly depending on your tortilla/wrap. I tend to only by whole grain/low carb options that are around 100 calories or less. Here’s what mine turned out to be…

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

I didn’t have much time tonight but I whipped this up for myself while the husband and little guy ate leftovers. It ended up to be a tasty, quick, super light meal and it makes me want to keep fat free ricotta on hand all the time. I can’t wait for fresh tomatoes from the farm stand this summer to make it again!

Here’s what I did…

• 1 flat bread (I used one of the light Flatout ones but you could use a tortilla if you like)
• 1/4 cup fat free ricotta (62g)
• 1 small tomato cut into thin slices
• a few leaves of baby spinach chopped up
• Sprinkle of garlic powder
• Sprinkle of Onion powder
• Sprinkle of dried Rosemary
• Kosher salt and pepper

Preheat the oven to 425 degrees.

Smear the Flatout bread with the ricotta cheese. Top with the sliced tomato and spinach. Sprinkle with the Kosher salt and spices. I do this by sight but if I was to guess I’d say about 1/8 of a tsp of each.

Bake on a cookie sheet for about 10 minutes until the edges just start to brown.

Eat! ;)

I’ve made something similar to this awhile back with fresh baby spinach, Spinach Ricotta Roll, but here’s what I did today. . .

• 1/2 Pound Pizza Dough (1/2 package of Trader Joes works great or you can make your own)
• 1 10 oz frozen pack of spinach defrosted
• 1/2 cup fat free Ricotta cheese (124 g)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/8 tsp kosher salt
• 2 oz mozzarella cheese
• Sauce for dipping – I used leftover homemade

Preheat oven to 425 Degrees

Separate the dough into 2 even 4 oz balls. Stretch and roll out the dough.

Drain any excess water from the spinach and mix it with Ricotta, garlic powder, onion powder, salt and mozzarella.

Half the spinach-cheese mixture on place each half on one side of rolled out dough. Fold over the dough, flatten a bit, seal the edges and pierce the top with a knife a few times.

Place calzones on a cookie sheet lined with aluminum foil and sprayed with non-stick cooking spray. Bake on the middle rack for about 20 minutes until crust is firm to the touch and the spinach is warmed through.

Serve with dipping sauce and enjoy!

Anyway, I wanted to make a quick brunch and I happened to have a can of refried beans opened from some quesadillas I made on Thursday with the little guy. You guys know me and my pizza addiction so it shouldn’t be that much so this idea shouldn’t be that much of a surprise.

I only made one today and the toddler asked for a bite. He said he didn’t like yet he kept asking for more. You be the judge. lol

• 1 whole wheat/low carb tortilla (I made a list of 1 point tortillas here)
• 1/4 cup fat free re-fried beans (60g)
• 2 tbsp of our favorite salsa (30g)
• pinch of kosher salt
• about 1/4 cup diced peppers (I used a mix of red and green)
• 1 oz mozzarella cheese (or Mexican cheese blend– I just didn’t have any :)
• Sprinkle chili powder and dried cilantro

Preheat oven to 425 degrees.

Pierce the tortilla with a knife a few times and bake for about 2 minutes until crispier.

Mix the beans, salsa and salt together. Smear it on the tortilla. top with the peppers and cheese. Bake for about 5 minutes.

After pulling it out of the oven sprinkle with chili powder and cilantro.

Nutritional information will depend on the tortilla you use. Approximate nutritional information based on the brand I used.

Here’s the recipe!

• 1/2 sweet onion
• 2-3 cloves of garlic
• 1/2 lbs lean ground turkey (8oz)
• 1 bell pepper chopped
• 1 small-medium zucchini chopped
• kosher salt and pepper
• 1 8oz can tomato sauce
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1 package of Whole Wheat Pizza dough
• 4 oz fancy shredded mozzarella cheese

Preheat oven to 425 degrees

Heat a large skillet over medium high heat. Spray with non-stick cooking spray. Brown with ground turkey with the onion and garlic. Add the chopped pepper and zucchini. Sprinkle with salt and pepper. Cook for a few minutes while you prepare to work with the dough.

Sprinkle you counter or cutting board with a bit of whole wheat flour. Separate the dough into 4 equal parts.

Add the tomato sauce, basil and oregano to the skillet. Stir and lower heat to medium-low. Let it simmer while you prepare the dough again.

Roll out the dough into rectangles. Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Lay one of the rectangles on the cookie sheet. Scoop about 2 ladlefuls of the turkey mixture in the middle. Top with 1 oz of cheese and fold over to create a long skinny stromboli. Place a few slits on the top.

Note: They will be hard to move so making them on the sheet with be a big help.

Once you make all four. Place in the oven for 15 minutes. Once finished let sit for 5 minutes before cutting.

EAT! :)

Armed with leftover turkey from Christmas and stale pitas I put these together. YUM! Is all I can say!

• 2 small or 1 large whole wheat pitas
• 1 tbsp BBQ sauce
• 2 oz leftover turkey (or chicken even short cuts would work)
• about 1/4 cup diced bell pepper (I used an orange one)
• 1 oz light (2%) Cheddar cheese shredded

Preheat the oven to 425 degrees.

Use a BBQ brush to spread the BBQ sauce into the nook and crannies of the pita.

Top with the turkey, bell peppers and cheese.

Bake about 10 minutes.

Here’s a little before and after cooking shot. Just be warned the "light" cheddar never really looks like it melts but it’s pretty good!

For me incorporating these type of foods are a necessity. If I don’t get a pizza/stromboli fix I’ll end up calling Dominos and I really rather not do that! Hence my obsession with making whole wheat pizza dough, healthy pizza sauce (and pasta sauce) plus all of my other pizza ideas. In my opinion making your own is ultimately more satisfying, tastes better and is better for you! You really can’t go wrong.

So this is my latest in curing a pizza like craving. Similar to a rolled up white pizza or “healthified” calzone this idea uses a controlled amount of whole wheat pizza dough (the equivalent of 2 slices worth) and cheese to make an awesome lunch! It was so good I didn’t share! ;~)

• 4 oz (114g) whole wheat pizza dough (I used 1/4 of a Trader Joe’s)
• 1/4 cup fat free ricotta cheese (even a little less)
• Sprinkle of garlic powder, dried basil, Kosher Salt & pepper
• Handful of baby spinach leaves
• 1 oz mozzarella cheese

Preheat oven to 425 Degrees

Stretch and roll out the dough to create a long thin oval. Smear with the Ricotta and sprinkle with spices. Top with spinach leaves and mozzarella and roll.

Place roll on a cookie sheet lined with aluminum foil and sprayed with non-stick cooking spray. Bake on the middle rack for about 20 minutes until crust is firm to the touch.

Serve with a side of jarred or leftover tomato sauce!

Here’s a little before and after cutting shot.

First of all my, readers REALLY know me and second, it was the first thing I thought of when I saw it in the store!

So coming home from the gym I remembered I defrosted a turkey sausage and I was all prepared to make an Overstuffed Sausage and Pepper Wrap when I remembered the Lavash bread! Then I thought PIZZA! (Much like that old Beggin Strips commercial, just replace the dog with me and the bacon with pizza – that should leave you with a nice mental picture)

My initial thought was a meat-lovers but upon seeing all the meats in the skillet I decided there needed to be some color! Which one looks healthier to you?

So I ditched meat-lovers and went supreme! Now I’m going to tell you how I made it but remember, take it and run! Use what ya got! My goal was as light as I could make a huge supreme pizza with all the meats!

• 1 large piece of Lavash bread or flat bread (like Joeseph’s)
• 1 turkey sausage link
• 1 tbsp real bacon bits (7g)
• 1 thin slice of deli ham chopped
• 4 small turkey pepperoni slices chopped
• 2 florets of broccoli cut up
• ¼ of an orange pepper chopped
• handful of baby spinach chopped
• 2 tbsp tomato paste
• sprinkle each of, Kosher salt, pepper, garlic powder, onion powder, dried basil, and dried parsley
• 1 ½ oz of shredded mozzarella (preferably fancy shredded but I didn’t have any)

Preheat the oven to 450 degrees.

Lay the Lavash bread on a sheet of aluminum foil. Cook in the oven for about 5 minutes until crisp. The edges will just start to brown.

Remove the skin on the sausage and cook up in a small no-stick frying pan. Break apart the meat it will want to stick together. Brown for about 2-3 minutes. Add the bacon bits, ham and pepperoni. Stir to combine flavors. Add the broccoli, peppers and spinach. Cook for about 1 minute and remove from heat.

Smear the tomato paste on the crispy Lavash bread. Sprinkle with all the spices. Spread with meat-veggie mixture. Top with the cheese. Sprinkle a bit of parsley and return to the oven for 5 minutes. Serve!

Now the serving is HUGE! What you see in the main picture (by the ingredients) is ¼ of the pizza. I’m going to count the whole “pie” as 1 serving because I ate the whole thing but if you wanted to go lighter you could split it with someone and add a salad on the side. It would be very satisfying!

1. It was inspired by a certain someone who recently launched her first cookbook

and

2. I don’t like cheese on eggs.

How can I not like cheese on eggs. Seriously? I like cheese and I like eggs but together they give me the willies. Weird, I know.

That being said, this was good! I was a bit shocked. I still prefer my eggs with no cheese but this was a fun way to start the day and a great way to use the fresh basil from my new garden!!

• 1 egg
• 1 egg white
• 1 slice of a large tomato or a few slices of a smaller one
• 3-4 fresh basil leaves
• ½ ounce fancy shredded mozzarella cheese
• Salt & Pepper
• non-stick cooking spray

Heat a small non-stick skillet over medium low heat. Spray with non-stick cooking spray.

Beat the egg and egg white together. pour in the pan and let sit for a few minutes until set. They key is low heat, we don’t want to have to flip it.

Once you can jiggle the pan and only have the top shake a bit, lay the tomato slices on top. Sprinkle with a bit of salt and pepper. Top with the cheese and basil leaves. Cover.

Cook for about 1-2 minutes until cheese melts. Serve!

Update: kyree asked a great question in the comments and I totally forgot I was going to address this with this picture. When I make eggs with the toddler we always use 3, I get 1 egg and 1 egg white and he get’s 1 egg and 1 egg yolk. He’s still young enough that the extra fat and nutrients are beneficial for him and it’s an easy way to get more vitamins. I once heard that an egg yolk is natures multivitamin.

I snapped the picture after taking mine (I know they aren’t the best this time) and the toddler felt left out. He said "take a picture of MY eggs" so that’s what I did. and it couldn’t have come out cuter. For more on how we make eggs in the morning check out Mommy and Me Omelets.

Most of you know, I’m a bit pizza obsessed but I go through phases. For weeks at a time I’ll invent tons of home pizzas using what ever I have on hand as crusts (tortillas, pitas, english muffins) and sauce (tomato paste, tomato slices, pesto). It’s quite an addiction but it keeps me from ordering in when I’m in pizza mood!

I used leftovers so take the idea and run with it.

• 2 small whole wheat pitas (I used the Trader Joe’s Brand)
• 2-3 tbsp tomato paste
• garlic powder
• onion powder
• oregano
• basil
• Kosher Salt
• Pepper
• About 2 ounces leftover chicken diced
• ¼ of a green bell pepper diced
• 2 slices of provolone cheese (1 oz each)

Preheat the oven to 425 degrees

Smear the tomato paste on the pitas and sprinkle with spices.

Top with chicken and bell peppers. Lay slice of cheese on top.

Bake until melted. About 5 minutes.

Here’s the little guy enjoying his slice upside. down. He’s always eaten pizza like that. It CRACKS me up!

I was really looking forward to making this one with the toddler but the brownies took so long to cool; he had to go to bed! That being said, the husband acted like a toddler when he saw it, so I guess that kinds counts as kid approved. He was like, “WOW, it really looks like pizza!”

Then we both proceeded to eat way more then a serving. It was just SO good. The brownie mix came out perfect in a round cake pan. The strawberry jelly and white chocolate made it all the more decadent. It was such a simple, fun idea that I would really like to bring to party or serve at a BBQ.

• 1 package of VitaBrownie Mix (Chocolate Brownie Mix)
• 2 egg whites
• 1 and 1/4 cup water
• 1/3 cup Smuckers Sugar Free Strawberry Preserves
• 1 oz. White Chocolate, shredded finely (I chopped it)
• 1 serving Strawberry fruit jerky, cut into 1-inch diameter "pepperoni" rounds (I used two Fruit Leathers)

Mix and bake the brownie mix according to package directions. 

Once brownies have completely cooled, top with preserves, white chocolate and strawberry "pepperoni".