Pepperoni Pita Pizzas


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If you haven’t noticed lately, I’ve been trying to post more healthy recipes. I’ve been watching my google analytics a lot lately, and that is what you people seem to like the most that visit my site. So, more healthy recipes it is! Don’t be surprised if I post a really fattening recipe

These lighter pepperoni pizzas are only 7 points plus a piece for the whole pizza if using turkey pepperoni slices. Pepperoni is fattening in general and hard to not avoid all the fat and calories. I really like using pitas for a pizza crust now. You can do a lot with them. Let your pizza creativity run wild. The pita brand I like is called Josephs’ and one pita has 60 calories and less than 1 gram of fat per pita.

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1 Josephs’ Pita Bread 60 calorie

1 tablespoon of pizza sauce

2 tablespoons of reduced fat mozzarella cheese

6 slices of Turkey Pepperoni


Italian Flat Leaf Parsley

Parmesan Cheese



Preheat oven to 400 degrees. Place 1 pita bread on a sheet pan and bake in the oven for 5 minutes. Take the pita out and top it with the sauce, cheese, and pepperoni. Bake in oven for 10 minutes or until the cheese is all melted. Garnish with parsley or parmesan cheese.

Serving Size: 1 pizza

Calories: 262
Carbs: 14.07
fat: 13.28
Fiber: 5.5
Protein: 25.76


Weight Watchers Crock Pot Turkey Chili

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I have been watching what I eat lately, and counting my calories. So far, I’ve lost 5 pounds! It hasn’t been easy too.  I was getting so frustrated with myself because of it,  I just had to force myself to do it. I’m using to keep track of calories. What I like most about that site is that it figures out calories, protein, fat grams, and so on for recipes. It’s kind of like another and joining is free.

I’ve also been expanding my chili horizon recently. I used to only like chili with beef and beans and a lot of spice in it. Now, I’m adding more vegetables to my chili like onions and bell peppers. Call me crazy, I know. Chili is very filling and if you use lean ground turkey the chili is now a low fat bowl of goodness with all those vegetables. I like to top my chili with cheese, chips, and green onions.


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1 tablespoon olive oil
1 lb 99% lean ground turkey
1 medium onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
1 (16 oz) jar deli-sliced tamed jalapeno peppers, drained
1 cup frozen corn
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste

For the rest of the recipe, please visit Two Peas and Their Pod’s website!

Calories: 280;  Fat 4:6; Carbs 41;  Fiber 12.8; Protein: 20.59

Points Plus: 7 (serving size = 1 cup)


Weight Watchers Spaghetti Pie


Sorry I haven’t posted lately. My fancy dslr camera has died. :( The memory card won’t even insert into the camera and I’ve already sent that camera back to Nikon once and it was pretty expensive to get it fixed. I might be buying a new camera here pretty soon, so I’m stuck taking pictures with my fancy Nokia Lumia phone. I highly recommend these phones because the camera quality on them is AMAZING. I have the 920 which has 10 megapixels on it, but now the 1020 is coming out and has 40 megapixels on it. It is a Windows based phone which I like too.

This pie was really good. Like lasagna, there is the basic noodle layer, cottage cheese layer, and meat sauce layer, but this is in pie format. That is right 3.14. You can use 93% lean ground beef or lean ground turkey to make this pie lighter, and use low fat mozzarella cheese and cottage cheese. It came to 7 points plus a piece for 8 servings. The points plus would be around 10 if you changed the serving size to 6. Enjoy!

Note: I only cover the pie with half the cheese because I have a husband who doesn’t eat dairy products. :)


Spaghetti Pie


6 oz spaghetti
1 egg, lightly beaten
6 Tbsp Parmesan cheese, divided
1/2 pound Italian sausage
1 and 1/2 cups spaghetti sauce
1/2 teaspoon basil
1 cup cottage cheese
1 cup shredded mozzarella cheese, divided


Preheat oven to 350. Lightly spray a 9-inch pie plate with cooking spray. Set aside.

Cook the spaghetti according to package directions. Drain and place in a large bowl. Toss pasta with egg and 4 Tbsp Parmesan cheese. Press the spaghetti mixture on the bottom and up the sides of the pie plate.

Brown Italian sausage. Drain fat. Stir in spaghetti sauce and basil.

Combine cottage cheese and 1/4 cup mozzarella cheese. Spread over spaghetti. Top cottage cheese with meat sauce. Sprinkle remaining mozzarella and parmesan cheese on top.

Bake for 30 minutes or until heated through. Allow to stand for 10 minutes before serving. (It will be runny and fall apart if you serve it immediately)

Breakfast Quinoa

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If you like having oatmeal for breakfast quinoa is kind of like that, but it’s like a fancier upgrade to oatmeal. To cook quinoa all you do is boil it in some water or milk. Usually 1 cup of quinoa you use 2 cups of liquid and just boil the quinoa until it all the water evaporates. The organic quinoa was rather expensive at my store. 1 cup was 4.98 a pound. That is quite a lot, so maybe opt for the non-organic kind. I know Trader Joe’s has bags of quinoa in their store, not exactly sure on the price of it though.

Quinoa is SUPER healthy too. 1 cup has 8 grams of protein in it and has more fiber than any other grain. I actually like this more than regular rolled oats now. You can add basically whatever type of fruit you want to quinoa and nuts to give you even more protein value!

This recipe makes 2 whole cups of quinoa so there’s 2 servings for the whole recipe. 1 cup is A LOT so this is really filling.

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Breakfast Quinoa recipe from Martha Stewart

Servings: 2

1 cup

Calories: 260, Fat: 4.37g, Carbs: 43.76g, Fiber: 3.3g, Protein: 12.74g

Points Plus: 7


2 cups whole or low-fat milk, plus more for serving
1 cup quinoa, rinsed
3 tablespoons light-brown sugar, plus more for serving
1/8 teaspoon ground cinnamon, plus more for serving
1 cup (1/2 pint) fresh blueberries, plus more for serving


Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.