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Columbus & Central Ohio, United States
DeLena Ciamacco is a well-known, respected Top Producing Realtor in Central Ohio. Her myriad of accomplishments, recognition, and professional credentials as they relate to Real Estate, make her a perfect individual to provide insight to the masses on all aspects of Real Estate sales. Her creativity and honest approach to marketing Real Estate has enabled her to succeed in her career. DeLena’s philosophy is “An educated and well prepared Buyer or Seller is a smart Buyer or Seller”. Her desire is to inform the public, by pulling from her 20+ years of Real Estate sales & Marketing, what is necessary to get to a successful closing in these challenging times.

Tuesday, March 29, 2016

Family fun that is quick and delicious, easy and nutritious




Making your own version of your favorite take-out meals at home means you can control the amount of sodium and fat your family is consuming without compromising on flavor. If you stock your freezer with whole-wheat pita and your pantry with healthy pasta sauce, you will always have the base for a perfect Pitazza at a moment's notice.

Healthy cooking tip: To add protein to your Pitazza without the extra sodium, roast a whole chicken. Remove the meat and store in your fridge. Freeze the bones for when you have spare time to make your own, low-sodium chicken broth.

Prep time: 8 minutes

Bake time: 15 minutes

Serves: 2

Serving Size: ½ pita

Calories per serving: 202

Ingredients:

• ½ cup (125 mL) Healthy Choice Garlic and Fine Herb pasta sauce

• 1 90g whole wheat pita, split in half to make 2 circles

• ½ cup (125 mL) finely sliced peppers (red, orange and/or yellow)

• ½ cup (125 mL) sliced mushrooms

• ¼ cup (50 mL) minced red onion

• 2 tbsp. low-fat feta cheese crumbled or your favorite low-fat cheese

Directions:

• Preheat oven to 400F/205C.

• On large baking sheet arrange pita bread

• Spread ¼ cup (75 mL) Healthy Choice Garlic and Fine Herb tomato sauce evenly on each pita half

• Top with ¼ cup (50 mL) each: peppers, mushroom and 2 tbsp.(25 mL) red onion.

• Evenly sprinkle crumbled feta cheese; bake for 12 minutes or until the pita crust is golden.

• Slice Pitazza into two pieces, serve with garden salad.

Tip: Top with diced chicken for an extra protein punch

Tip: Make it Naanzza using low fat, low sodium naan bread


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