Roasted Veggie Pitas

I feel a little lame today because this recipe is just too simple. But it's not lacking in the taste department. I just threw this together last weekend for lunch after having extra veggies floating 'round the fridge. It was so delicious that I found it to be post-worthy & I was a little proud of myself. Hubs loved it too. And this definitely qualifies for Not So Fat Fridays!

Assortment of veggies, roughly chopped
Olive oil
Salt & Pepper
Garlic, minced
Whole wheat pita rounds
Shredded mozzarella cheese
Balsamic Vinegar

Pre-heat oven to 400. Combine all veggies (I used zucchini, onion, red & green pepper) with oil, garlic, salt & pepper. Place on shallow baking sheet & roast for 25-30 minutes depending on how soft you like your veggies. Toss halfway through.

Pre-toast your pita rounds just until lightly toasted. Do not cut through them. The uncut rounds curl up a bit after toasting, making a nice little shallow bowl for the veggies. Top them with some veggies. Place a little mozzarella cheese on top. Broil for just 1-2 minutes until cheese melts & pita round is a little crispy. Drizzle with just a little balsamic vinegar.

{Click Here to Print Recipe}

Hope all you have a great weekend. As for me, I have to finish creating invites for my son's 6th bday party next month & handle some organizational projects around the house.

Oh, & take a shower for the first time in my totally finished bathroom. Yep, today the glass shower doors were installed so we are totally done now. You saw the first stage of progress here with a little before & after. You can see we ended up taking down the medicine cabinet which just didn't belong anymore & replaced it with a picture that really works. We have a jungle theme in our bedroom which I will get around to showing soon so the bathroom really flows well with it.

{This is how the shower used to look. Old!}

Greek Chicken & Pasta Salad

Another weekend is here & after a long work week nothing pleases me more. I made this salad last weekend & enjoyed it for lunch many days after. I originally enjoyed this at my girlfriend Tammy's house & knew I had to make it. It's not so fattening for today's Not So Fat Friday.

1 pkg Carved Chicken Breast, Original Roasted
1 cup grape tomatoes
1 6oz jar marinated quartered artichoke hearts, drained & coarsely chopped
1/2 medium cucumber, quartered lengthwise, seeded & cut into 1/4 inch slices
1/2 cup pitted Kalamata olives, drained & halved
1/3 cup coarsely chopped red onion
1 cup coarsely crumbled feta cheese
Freshly ground pepper for garnish

For the pasta:
6 ounces (2 cups) penne pasta

For the dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tblsp finely chopped fresh oregano or 1 teaspoon dried oregano
1/4 tsp pepper, or to taste
1/8 tsp salt, or to taste

Cook the pasta according to package instructions. Meanwhile, whisk together the dressing ingredients in a large bowl. Stir in the chicken, tomatoes, artichokes, cucumber, olives, onion & feta cheese. When the pasta is done, drain well. Rinse with cool water; drain again. Add to the salad mixture & toss. Taste & adjust the seasoning.

{Food for Thought}

I don't like using already packaged cooked meat because of the sodium levels so I used rotisserie chicken instead. To make this even healthier, using whole grain pasta is ideal.

{Click Here to Print Recipe}

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I also want to share some before & after photos of the master bathroom that we have been renovating for the past 2 weeks. There were 16 tracking lights above the mirror, the kind that you see in theatre makeup rooms. They not only gave off so much heat but they were a pain to clean. Who needs that many. So, I am thrilled to have gotten rid of them as well as the old gold trim mirror.

We had taken down the old gold trim shower door a long time ago & temporarily put in a curtain.

The shower tiles were also re-done & we're currently waiting on our frameless shower door to arrive. I see my oasis awaiting after I get out of the kitchen!