Food and cooking tips

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:

sweet fruits (apples, oranges, berries, melons, etc.)
green leaves (dark lettuce, kale, collards, spinach, etc.)
raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)

Mexican Pita Pizzas

	Category	Appetizer Recipes
	Views	10
	Ratings	0

Ingredients And Procedures

4 Pita breads

1 cn Black beans (15 oz)

- drained Pico de Gallo (11.5 oz) - drained 1 c Cheese, Cheddar

- shredded 1 c Cheese, Monterey Jack

- shredded 2 c Lettuce

- shredded Salsa Guacamole Scallions - sliced Olives, ripe Sliced Heat oven to 375F. Place pita breads on large baking sheet. In medium bowl, combine beans and Pico de Gallo. Spoon over pita breads. Sprinkle each with cheeses. Bake 14 to 18 minutes or until heated through and cheese is melted. Top with shredded lettuce. Cut each into 6 wedges. Serve with salsa, sour cream, guacamole, scallions and/or olives. Nutritional Analysis per serving: 90 calories, 5 g. protein, 11 g. carbohydrates, 3 g. fat, 10 mg. cholesterol, 180 mg. sodium, 95 mg. potassium. Calories from fat: 29% Original recipe from Chi-Chi's Mexican at Home. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]

Rate this recipe!

Post this recipe to your site

<h1>Mexican Pita Pizzas</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Pita breads <P>1 cn Black beans (15 oz) <P>- drained Pico de Gallo (11.5 oz) - drained 1 c Cheese, Cheddar <P>- shredded 1 c Cheese, Monterey Jack <P>- shredded 2 c Lettuce <P>- shredded Salsa Guacamole Scallions - sliced Olives, ripe Sliced Heat oven to 375F. Place pita breads on large baking sheet. In medium bowl, combine beans and Pico de Gallo. Spoon over pita breads. Sprinkle each with cheeses. Bake 14 to 18 minutes or until heated through and cheese is melted. Top with shredded lettuce. Cut each into 6 wedges. Serve with salsa, sour cream, guacamole, scallions and/or olives. Nutritional Analysis per serving: 90 calories, 5 g. protein, 11 g. carbohydrates, 3 g. fat, 10 mg. cholesterol, 180 mg. sodium, 95 mg. potassium. Calories from fat: 29% Original recipe from Chi-Chi's Mexican at Home. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE] <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>