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These cuties are loaded with flavor and not the calories!
Preheat your oven to 400ºF and arrange the pitas on a rimmed baking sheet.
In a bowl combine the tuna, shallot, tomato, capers and parsley. Stir and season with fresh black pepper. Add in the vinegar and oil and stir. Taste to check the seasoning and sprinkle with a little salt if desired (keep in mind that you will be adding feta, which can be a little salty).
Spoon the tuna mixture evenly onto each pita and then sprinkle with the feta.
Slide the baking sheet into the oven and with the door cracked, watch until toasty and the feta begins to brown.
Remove, let cool slightly then enjoy!
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!