Pita Pizzas with Thai Chicken and Broccoli Slaw

Add a fun, flavorful and healthy twist to pizza night with our Pita Pizzas with Thai Chicken and Broccoli Slaw. Each “pie” is made with toasted whole wheat pita, a layer of cottage cheese and sautéed chicken, bell peppers, and green onions, and a topping made with broccoli slaw, fresh herbs, Thai peanut sauce, and chopped peanuts. The combination of ingredients will definitely tempt the adventurous eaters at your table.

Pita Pizzas with Thai Chicken and Broccoli Slaw via MealMakeoverMoms.com/kitchen

We’ve made plenty of pizza pies over the years, and for the most part, we’ve used pasta sauce for the base. For this recipe, we use cottage cheese. It’s a surprise for sure but works wonders in this recipe for a few reasons: Cottage cheese provides a hefty helping of protein (25 grams per cup), and its mild, fresh flavor balances out the hint of spicy in the peanut sauce and the brightness of the herbs.

Pita Pizzas with Thai Chicken and Broccoli Slaw via MealMakeoverMoms.com/kitchen

We also love the unexpected crunch from the broccoli slaw and the peanuts. If you want to kick up the flavor even more, use a chili lime flavored peanut 🙂

Pita Pizzas with Thai Chicken and Broccoli Slaw via MealMakeoverMoms.com/kitchen

 

Pita Pizzas with Thai Chicken and Broccoli Slaw
 
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • Four 7-inch whole wheat pita breads
  • 1 tablespoon olive oil
  • 8 ounces boneless skinless chicken breast, cut into 1-inch dice
  • 1 red bell pepper, cut into thin strips
  • 3 green onions, thinly sliced
  • 1 garlics clove, minced
  • 1½ tablespoons Thai peanut sauce, divided
  • 1 cup low-fat cottage cheese
  • ½ cup shredded low-fat Mozzarella cheese
  • 1 cup broccoli slaw mix
  • ¼ cup packed fresh basil
  • ⅛ teaspoon lime zest
  • 2 tablespoons roasted peanuts, roughly chopped
Instructions
  1. Preheat the oven to 350°F. Place the pita bread on a large baking sheet and bake until lightly toasted, 5 minutes. Remove from the oven, flip the pitas over, and set aside.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, bell pepper, green onions, garlic, and 1 tablespoon of the Thai peanut sauce and cook, stirring frequently, until the chicken is no longer pink and the peppers are tender, about 4 minutes.
  3. To make the pizzas, spread ¼ cup cottage cheese evenly over each of the pita rounds. Top evenly with the cooked chicken mixture and mozzarella cheese. Place back in the oven and cook until the cheese melts, 5 minutes.
  4. While the pizzas are in the oven, make the topping by placing the broccoli slaw, basil, lime zest, and the remaining ½ tablespoon Thai peanut sauce in a bowl; stir to combine.
  5. Remove the pizzas from the oven and cool slightly. Top evenly with the broccoli slaw mixture and the peanuts. Serve each pizza whole or slice into quarters.
Nutrition Information
Serving size: (1 pita), Calories: 360, Fat: 12g, Saturated fat: 3g, Carbohydrates: 35g, Sodium: 790mg, Fiber: 6g, Protein: 30g

Can’t wait to hear what you think of the recipe.

Asian Grilled Turkey Tenderloin with Pineapple – Part 2: Grill Something Unexpected {Podcast #288}

In Part 2 of our Grill Something Unexpected series, we feature turkey tenderloin, a moist and tender cut that lends itself to the outdoor grill. 

My Asian-inspired marinade made with soy sauce, ginger, lime juice, garlic, toasted sesame oil, and honey adds a slightly sweet, slightly salty flavor, and the grilled pineapple rounds out the meal.

Asian Grilled Turkey Tenderloin with Pineapple via Mealmakeovermoms.com/kitchen #turkey #grilling

June is National Turkey Lovers’ Month®. While most of us look forward to turkey with all the fixins on Thanksgiving, there’s a wide variety of turkey cuts including the drumstick, thigh, breast, tenderloin, cutlets, ground, and wing/drumette that can be used for breakfast, lunch, dinner and even snacks all year long. Turkey can easily be prepared by grilling, baking, roasting, pan frying or broiling. 

On this week’s Cooking with the Moms radio podcast, I share my recipe for Asian Grilled Turkey Tenderloin with Pineapple and highlights from my Farm to Fork turkey farm tour, which I attended last summer in Ohio.

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Greek Orzo Chicken Soup + Cooking Mindfully to Reduce Food Waste {Podcast #283}

This Greek Orzo Chicken Soup is easy to make, delicious to eat, and nutritious, and if you prepare it mindfully, it can help your family reduce food waste too.

Greek Chicken Orzo Soup #FoodWaste #Soup via MealMakeoverMoms.com/kitchen

The topic of Food Waste has been on our minds for quite some time now, because the numbers are just so darn staggering:

> 40% of the food in the United States goes uneaten on any given day, which translates to more than 20 pounds of food waste per person every month.

> From farm to table, a 15% food waste reduction could feed more than 25 million Americans every year at a time when one in six Americans is food insecure.

The GOOD NEWS: The U.S. is aiming for a 50% reduction in food waste by 2030

Tune in to this week’s Cooking with the Moms podcast for tasty tips on how you and your family can reduce food waste, cook mindfully, and bring about change in your communities.

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Slow Cooker Chicken Thigh Hot Pot + Tips for Using Maple Syrup in Everyday Cooking {Podcast Episode #278}

There are many more to ways to savor sweet maple syrup beyond the traditional topping for pancakes. Try this sweet and spicy chicken soup for your next family dinner featuring vibrant flavors from pure maple syrup, crushed red chili flakes, and five-spice powder.

Slow Cooker Chicken Thigh Hot Pot via MealMakeoverMoms.com/kitchen #maplesyrup

New England is known for a lot of things: gorgeous fall foliage, winning sports teams, and naturally sweet and impossible-to-resist pure maple syrup.

Maple Cookbook via MealMakeoverMoms.com/kitchen

So when Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup (Quirk Books, 2015) by Katie Webster landed in the Meal Makeover Moms’ Kitchen, we were more excited than two kids in a candy store as we poured through its sweet pages!

Maple cookbook featured on Cooking with the Moms radio podcast via MealMakeoverMoms.com/kitchen

You can hear all about Maple, get tips for using maple syrup in everyday cooking, learn the backstory on how maple trees are tapped, and discover Katie’s formula for using maple syrup in place of sweeteners like granulated sugar on this week’s Cooking with the Moms radio podcast. Katie joins us from her Vermont home where she cooks up new dishes each week for her food blog, Healthy Seasonal Recipes.

Click the play button above to listen, and don’t forget to SUBSCRIBE to our show on iTunes

And read on for Katie’s recipe for Slow Cooker Chicken Thigh Hot Pot and news on how you can enter to WIN a copy of Maple.

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Crispy Oven “Fried” Chicken {August, Recipe Redux Challenge}

Classic fried chicken gets a healthy makeover with this moist-on-the-inside, crispy-on-the-outside Oven “Fried” Chicken, and it’s so fast and easy, you can even make it on busy weeknights when the kids are back in school and schedules are tight.

Crispy Oven "Fried" Chicken via MealMakeoverMoms.com/kitchen #dinner

When I was a kid, getting fried chicken for dinner was a special treat. I loved the flavor and the crunch, but ever since having kids of my own, fried chicken hasn’t been on my family’s menu. (Dietitians and fried chicken aren’t typically a winning mealtime combo.) My better-for-you fix makes “fried” chicken a winner once again.

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How to Roast Beets + a Recipe for Turkey Beetballs and Spaghetti

We dig beets.

This hearty root vegetable is good for your heart, helps athletes run faster and longer, and it’s also versatile, so you can add them to everything from smoothies and salads to these turkey meatballs.

Beet Meatballs via MealMakeoverMoms.com/kitchen

Roasting beets brings out their natural sweetness, which makes for a truly family-friendly side dish. Read on for tips on how to roast beets to perfection and how to “weave” them into hearty meatballs.

How to Roast Beets via MealMakeoverMoms.com/kitchen

How to Roast Beets

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Zoodle and Carrot Lo Mein, PLUS The Spiralizer Food Craze {Podcast #271}

If you’re looking for a playful new way to introduce a wider variety of vegetables to your family’s diet, we have the kitchen gadget for you: the spiralizer! Join us on this week’s Cooking with the Moms radio show as we explore spiralizing (it’s where veggies get turned into “noodles”) and share two new recipes: Cucumber and Carrot “Noodle” Salad and this Zoodle and Carrot Lo Mein.

Zoodle and Carrot Lo Mein via MealMakeoverMoms.com/kitchen #spiralizer

Guest Post

Hi, it’s Katy again, The Moms’ intern from Boston University. As promised, I’m here to share more about my favorite kitchen gadget: the spiralizer. In case you missed my previous post and are still wondering what a spiralizer is, it is a kitchen tool that transforms vegetables into noodles in seconds.

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Recipe for Hummus, Chicken and Grape Tartines + National Hummus Day {Podcast #267}

Bring the healthy flavors of the Mediterranean to your family’s table with this easy-to-make recipe for Hummus, Chicken & Grape Tartines. 

Hummus, Chicken and Grape Tartine via MealMakeoverMoms.com/kitchen

On this week’s Cooking with the Moms radio podcast, we celebrate National Hummus Day (May 21, 2015) by digging into hummus: What’s it made from? Why is hummus so nutritious? And what are some easy ways to add it to your family’s diet? And we’re offering a giveaway (3 winners!) for 10 free Sabra coupons and a $50.00 Visa gift card; read on for the details.

 LISTEN TO COOKING WITH THE MOMS by clicking the play button above! And don’t forget to SUBSCRIBE to our show on iTunes.

Disclosure: We created this recipe for Sabra and were compensated for the recipe and social media outreach. All opinions are solely our own. 

Hummus, Chicken and Grape Tartine via MealMakeoverMoms.com/kitchen

We’re all about healthy and easy here at Meal Makeover Moms’ Kitchen, and we’re all about getting kids (even the pickiest among them) to try new foods. While this open-face sandwich may seem sophisticated, it’s actually quite flexible … and kid friendly.

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Chicken Veggie Stir Fry + a GIVEAWAY for The Pre-Diabetes Diet Plan {Podcast #260}

Eating for overall good health and diabetes prevention just got a whole lot easier with this family-pleasing recipe for Chicken Veggie Stir Fry.  

Chicken Veggie Stir Fry via MealMakeoverMoms.com/kitchen #diabetes

Over 80 million Americans of all ages have prediabetes, which puts them at risk for developing type 2 diabetes—a disease that can lead to blindness, kidney failure, and blood vessel damage. Obesity, inactivity, a low fiber diet, and a high intake of sugar-sweetened beverages are common risk factors for diabetes.

Hillary Wright making Chicken Veggie Stir Fry via MealMakeoverMoms.com/kitchen #diabetes

To the rescue is registered dietitian, Hillary Wright, M.Ed, RD whose new book, The Pre-Diabetes Diet Plan outlines simple eating and exercise strategies aimed at reversing and preventing diabetes. She joins us this week on Cooking with the Moms Episode #260 to share a veggie filled, health-enhancing recipe along with invaluable advice for stopping prediabetes in its tracks.


 

 LISTEN TO COOKING WITH THE MOMS HERE! And don’t forget to SUBSCRIBE to our show on iTunes.

Chicken Veggie Stir Fry via MealMakeoverMoms.com/kitchen #diabetes #carrots #zucchini #broccoli

As part of her pre-diabetes diet plan, Hillary recommends filling half your plate with non-starchy vegetables, 25% with a lean protein food, and the remaining 25% with a starchy veggie or whole grain. She’s not anti carb, but instead, she emphasizes the Two Qs: quality (whole grain) and quantity (not too much).

Chicken Veggie Stir Fry via MealMakeoverMoms.com/kitchen #diabetes

We served our stir fry with brown rice—a whole grain—and stuck to a 2/3 cup portion.

4.9 from 7 reviews
Chicken Veggie Stir Fry
 
As a rule, Hillary recommends between 45 to 60 grams of good quality carbohydrate per meal. We achieve that goal with non-starchy vegetables (carrots, broccoli, zucchini) and whole grain brown rice. This recipe was adapted from a favorite recipe of Hillary's found in Cooking Light.
Author:
Recipe type: Poultry
Serves: 4
Ingredients
  • 2 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon minced fresh ginger
  • Juice of 1 lime, divided
  • 2 teaspoons sesame oil, divided
  • 1 pound skinless, boneless chicken breast, cut into bite-size pieces
  • 1 tablespoon expeller pressed canola oil
  • 2 carrots, cut into very thin rounds (about 1 cup)
  • 2 cups bite-size broccoli florets (from 1 small bunch)
  • 1 medium zucchini, cut in half lengthwise and then cut into ¼-inch-thick half moons (about 2 cups)
  • 4 garlic cloves, minced
  • 2 green onions cut into ¼-inch pieces (white and green parts)
  • 1 jalapeño pepper, seeded and minced
  • ¼ cup sliced fresh basil
  • ¼ cup chopped fresh cilantro
  • Brown rice, optional
Instructions
  1. Place 1 tablespoon of the soy sauce, ginger, juice of half a lime, and 1 teaspoon of the sesame oil in a large zip-top plastic bag or bowl. Add the chicken pieces, seal the bag, and refrigerate for 1 hour or up to 24 hours.
  2. When ready to make your stir fry, heat the oil in a large wok or nonstick skillet over medium-high heat. Add the chicken and the marinade and stir fry for 1 minute.
  3. Add the carrots, broccoli, zucchini, garlic, green onions, and jalapeno pepper and stir fry 7 more minutes, or until the chicken is done and the vegetables are crisp tender.
  4. Stir in the remaining 1 tablespoon soy sauce, remaining lime juice, and the remaining sesame oil. Before serving, stir in the basil and cilantro.
  5. Serve with brown rice as desired.
Notes
When ⅔ cup brown rice is added to each portion, you get 370 calories, 41g carbohydrate, and 5g fiber. And thanks to all the veggies in this dish, each serving has a whopping 140% vitamin A and 80% vitamin C. ** If you have little kids at home, this recipe will serve 5.
Nutrition Information
Calories: 220 Fat: 9g Saturated fat: 1.5g Carbohydrates: 11g Sugar: 3g Sodium: 380mg Fiber: 3g Protein: 26g Cholesterol: 65mg

The Pre-Diabetes Diet Plan by Hillary Wright

If you or someone you know has prediabetes or type 2 diabetes, this is the book for you. One  blog reader or podcast listener can now enter to win a copy of The Pre-Diabetes Diet Plan (U.S. only please).

TO ENTER post a comment here and tell us your diabetes story and/or why you want to win the book.

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.

> Share the giveaway news with your Facebook fans and friends with a link back to the post.

> Follow us on Pinterest.

> Follow The Meal Makeover Moms on Facebook and Twitter (@MealMakeovrMoms)

Giveaway ends February 6, 2015 and our winner will be picked using Random.org. Good luck!

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