The Everyday Dietitian
Super easy tomato basil flatbread
These easy flatbreads have fiber and a serving of veggies- plus they’re ready to eat in only 15 minutes! I like Joseph’s brand pitas but if those aren’t available, choose whole wheat. Halve some grape tomatoes and toss with a splash each of olive oil and balsamic vinegar. Add a pinch of salt and pepper, plus chopped basil, and a sprinkle of grated Parmesan cheese. Spread on the pitas and top with fresh mozzarella pearls. Bake at 375 degrees for 8-10 minutes, then finish off with a broil to get that cheese lightly browned and bubbling!
Let’s cook some cabbage roll soup today!
This soup is everything I need it to be: easy, healthy, and delicious! Cabbage Roll Soup 1 lb extra lean ground beef 1 yellow onion, diced 64 Oz bottle tomato juice 1 head of cauliflower, chopped, or a bag of prechopped florets 1 head of cabbage, cut into 1-2” pieces 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon onion powder 1 teaspoon paprika 2 teaspoons dried parsley In a sauté pan over medium high heat, cook ground beef and onion until done. Add to slow cooker. Add tomato juice and remaining ingredients. Add about 3 cups of water. Stir to combine. Set slow cooker for 6-7 hours on low (I was wrong in the video!) or 3-4 hours on high. Makes 6 heaping servings.