Memorial Day Duo: Homemade Pita Chips and Guacamole

My friend, Deva, had a Memorial Day BBQ and although I was running around like a crazy person that day, I was determined to bring something homemade. I quickly googled some recipes for homemade pita chips and it sounded like something I could put together in about 20 minutes… how perfect!

The pita chips and guac were a total hit. There were barely even crumbs left! And they were so easy to make and if I can flatter myself for a second, they were way better than Stacy’s Pita Chips.

All you do is roughly tear apart whole wheat pita bread, place it on a pan, sprinkle it with some spices and a little parmesan cheese, and pop them into a 350 oven for about 10 minutes.

For the guac, I mashed up a couple of avocados (with my hands of course), added salt, a couple of tomatoes and lemon juice. So simple. So good.

These will definitely be making several appearances throughout the summer. Another recipe success!

Whole Wheat Pita Chips (adapted from this recipe)

  • 4 whole wheat pitas
  • 2 tablespoons EVOO (or less)
  • 2 tablespoons parmesan
  • garlic powder
  • salt
  • oregano
  • paprika

1. Tear apart the whole wheat pitas and spread them on a baking sheet. Pre-heat oven to 350.

2. Add a touch of EVOO to each pita wedge. There really doesn’t need to be a lot of oil at ALL so don’t overdo this. Let’s keep ’em healthy!

3. Sprinkle garlic powder, salt, oregano, paprika.

4. Top with a sprinkle of parmesan.

5. Bake in oven for about 10 minutes or until crispy.

Super Simple Guacamole

  • 2 ripe avocados, mashed (with hands or fork)
  • 2 vine tomatoes, chopped
  • 1 tspn salt
  • 1-2 tbspn fresh lemon juice

1. Combine all ingredients


Baked Shrimp with tomatoes and feta

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This was seriously one of the best things I have ever made. I can’t take any credit though, this one was straight out of Ellie Krieger’s cookbook, The Food You Crave.

It’s kind of my dream to be like Ellie one day. I’d love to have her job! Creating healthy recipes and promoting a healthy and happy lifestyle on the Food Network doesn’t seem too shabby.

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What I also loved about this recipe is that it was a one pot wonder. Everything was cooked in one big pan, in about 30 minutes. It was SO easy and so incredibly tasty. You basically just saute onion, garlic, and then throw in two cans of diced tomatoes. Let it all simmer, then add in the shrimp and herbs, and pop the skillet into the oven for about 15 minutes. Done!!

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I served this over quinoa and lemon sauteed spinach. I gave it to my best friend who was sick this weekend and she gave it rave reviews as well. This recipe was definitely a success!

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Baked Shrimp with Tomatoes and Feta (from Ellie Krieger’s The Food You Crave)

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic (I used jarred), about 2 teaspoons
  • 2 (14.5 ounce) cans of no salt added diced tomatoes, with their juices
  • 1/4 cup finely minced parsley
  • 1 tablespoon finely minced fresh dill (I used a little extra because I love dill)
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup crumbled up feta cheese (don’t skimp and buy anything less than full fat!)

1. Preheat oven to 425 degrees

2. Heat the oil in oven proof skillet over medium-high heat. Add onion and cook, stirring until softened, about 3 minutes. Add garlic and cook for 1 minute.

3. Add tomatoes and bring to a boil. Reduce heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

4. Remove from the heat. Stir in parsley, dill, shrimp and season with S&P. Sprinkle the feta over the top.

5. Bake until the shrimp are cooked through and cheese melts. Ellie says 12 minutes but mine took more like 20! I think it’s because I had a ton of shrimp in there (more than the recipe called for).

Chiocciole with Zucchini and Chicken Sausage

This one was truly a winner!

I love me some pasta. Always have, always will. It’s so filling and delicious and did I mention cheap?? I cooked up a huge batch of this and will have leftovers for the entire week.

Now, some people may question how healthy pasta is, and I know many of us are scared to get too close to it, but I don’t really avoid it at all. My trick is to load it up with veggies and to go whole wheat whenever possible.

Here, I chopped up an enormous zucchini, a carton of mushrooms, and a can of corn. Three delicious vegetables to add bulk to my pasta dish.

I would never omit the cheese, so I added both feta and parmesan, stirring it in while hot in order to make it all gooey and to bind it all together.

I topped my portion with an organic apple chicken sausage that I picked up at the grocery store, and we had a delightful, healthy and filling meal. Now, can someone come help me eat up all these leftovers??

Chiocciole with Zucchini and Chicken Sausage

  • 1 bag whole wheat chiocciole or any other pasta
  • 1 zucchini
  • 1 carton mushrooms
  • chicken sausage
  • 2 cups pasta sauce
  • 1 can corn (no salt added)
  • 1/4 cup feta
  • 1/4 cup parmesan

1. Bring a large pasta pot full of water to a boil. Once boiling, add in bag of pasta and cook for 10 minutes.

2. While pasta is cooking, chop up zucchini and mushrooms and sauté on low heat in a frying pan.

3. After about 5 minutes, add the pasta sauce to the veggies. Add corn.

4. In a separate pan, sauté chopped chicken sausage. I only cooked one to top my portion, but you can cook several if you want them for the entire dish.

5. Once the pasta is done, drain it and return it to the pot. Add in sauce/veggie mixture.

6. Stir in feta and parmesan.

7. Top with chicken sausage and stir everything together.