Greek Pizza

This is as easy as it gets!

Makes 4 Servings

½ lb. pizza dough
1 tomato, sliced
½ green bell pepper, seeded and sliced
½ red onion, thinly sliced
¾ c. crumbled feta cheese
6 large kalamata olives
1 t. dried oregano
¼ t. freshly ground pepper

1. Preheat oven to 450 degrees.
2. Sprinkle a counter lightly with flour to coat. Stretch or roll the dough to a 10 to 12-inch circle, then transfer to a nonstick pizza pan or baking sheet. Top the dough with the tomato, bell pepper, onion, feta, olives, oregano, and ground pepper. Bake until the crust is browned and crisp, 15-20 min.

Crispy Sesame Shrimp

Crispy Sesame Shrimp

3/4 cup herb-seasoned stuffing mix (such as Pepperidge Farm),crushed
1 teaspoon sesame seeds
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 large egg white, lightly beaten
10 large shrimp, peeled and deveined (about 3/4 pound)
Cooking spray

Preheat oven to 425°. Combine the first 6 ingredients in a small bowl. Place the egg white in a small shallow bowl. Dip shrimp in egg white, and dredge in stuffing mixture. Place the shrimp on a large baking sheet coated with cooking spray. Lightly coat shrimp with cooking spray. Bake at 425° for 15 minutes or until golden.

Yield: 2 servings (serving size: 5 shrimp)

Fat: 4.6 g
Carbohydrates: 14.2g
Calories: 152.0
Protein: 12.8g

Chicken Barley Chili

This is a recipe my sister found on the Quaker Barley container and it is pretty good. She warned not to substitute cayenne pepper for the chili powder. It is a great open and dump recipe for those cold snowy days like today.

3 c chicken, bite size (raw)
14.5 oz can diced tomatoes, undrained
16 oz can tomato sauce or salsa
14 oz can chicken broth
1 c barley
4 c water
1 Tbsp chili powder
1 tsp cumin
15 oz can black beans, rinsed and drained
15 oz can corn (or frozen)

Combine chicken (raw), tomatoes, sauce or salsa, broth, barley, water, chili powder, and cumin. Bring to a boil over high heat. Reduce to low and cover. Simmer 40 minutes, stirring occasionally.

Add beans and corn, increase heat to high, until boils. Cover and return to low. Simmer 5 minutes or until barley is tender. If the chili gets to thick add more broth. If it is too thin, let it simmer longer.

Top with cheese, tortilla chips, and sour cream. Makes 11 (1) cup servings

Note- you don't have to do all the low heat, high heat stuff. Just leave on medium and let it boil a bit. MMmmmmm, good!