Family Craft And Bake Stop
Thursday, April 14, 2011
Canvas People | Create Your Photo Canvas Now
Great Mother's Day gift idea! Free canvas print. Just pay shipping and handling. Canvas People Create Your Photo Canvas Now
TLC'S Extreme Couponing
Last night I got caught up on the new series on TLC. It was great to see people saving like that! What are your thoughts on the show? Did you like it? Did you learn any new ways to save with coupons?...
Wednesday, April 13, 2011
Tuesday, April 12, 2011
Clean Eating recipe
I thought I would share a recipe from my new "favorite" magazine... The articles are full of food facts, easy to read, and the recipes are healthy. This dish has a light flavor, it is a nice change from the mayonaise and dressing pasta salads. Has anyone else read the Clean Eating magazine?
http://www.cleaneatingmag.com/Recipes/Recipe/Greek-Salad-With-Baked-Pita-.aspx
INGREDIENTS:
•2 6-inch whole-wheat pitas
•1 English cucumber, unpeeled and chopped
•2 medium tomatoes, seeded and chopped
•1/2 red onion, chopped
•1 15-oz can low-sodium chickpeas, rinsed and drained
•1/3 cup fresh parsley, chopped
•1 tbsp extra-virgin olive oil
•3 tbsp lemon juice
•Fresh ground black pepper, to taste
•2 oz low-fat feta cheese, crumbled
•Paprika for garnish
INSTRUCTIONS:
1.Preheat oven to 350°F. Cut each pita into 4 strips and cut each strip into 1-inch triangles, splitting apart the 2 “sides” of the pita as you cut. Spread on a baking sheet and toast in oven until pita is crispy, about 10 minutes, tossing once.
2.In a large bowl, combine cucumber, tomatoes, onion, chickpeas and parsley. Add oil, lemon juice and pepper; toss well. Add feta and toasted pita and toss again. Garnish with a dash of paprika and serve immediately.
Nutrients per 1 1/2-cup serving: Calories: 280, Total Fat: 7 g, Sat. Fat: 2 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 44 g, Fiber: 8 g, Sugars: 5 g, Protein: 13 g, Sodium: 400 mg, Cholesterol: 5 mg
http://www.cleaneatingmag.com/Recipes/Recipe/Greek-Salad-With-Baked-Pita-.aspx
INGREDIENTS:
•2 6-inch whole-wheat pitas
•1 English cucumber, unpeeled and chopped
•2 medium tomatoes, seeded and chopped
•1/2 red onion, chopped
•1 15-oz can low-sodium chickpeas, rinsed and drained
•1/3 cup fresh parsley, chopped
•1 tbsp extra-virgin olive oil
•3 tbsp lemon juice
•Fresh ground black pepper, to taste
•2 oz low-fat feta cheese, crumbled
•Paprika for garnish
INSTRUCTIONS:
1.Preheat oven to 350°F. Cut each pita into 4 strips and cut each strip into 1-inch triangles, splitting apart the 2 “sides” of the pita as you cut. Spread on a baking sheet and toast in oven until pita is crispy, about 10 minutes, tossing once.
2.In a large bowl, combine cucumber, tomatoes, onion, chickpeas and parsley. Add oil, lemon juice and pepper; toss well. Add feta and toasted pita and toss again. Garnish with a dash of paprika and serve immediately.
Nutrients per 1 1/2-cup serving: Calories: 280, Total Fat: 7 g, Sat. Fat: 2 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 44 g, Fiber: 8 g, Sugars: 5 g, Protein: 13 g, Sodium: 400 mg, Cholesterol: 5 mg
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