Pita Pizza

I LOVE pizza! Who doesn't? (Weirdos, that's who) Unfortunately I should not eat regular pizza very often, but its so hard not to crave. This pizza from SELF magazine is quite tasty and not nearly as bad for you as tradtional pizzas.

Ingredients:
1 tsp olive oil
1 6-inch whole-wheat pita
1/4 cup canned, diced tomatoes (sometimes I buy the kind with basil and olive oil already mixed with the tomatoes)
1 basil leaf (if I don't have one on hand, I just use dried Italian seasoning)
1/4 cup torn fresh spinach leaves (if I don't have spinach sometimes I add mushrooms or artichoke or just have plain cheese)
1/4 cup roasted red peppers (I despise peppers so I omit these)
1/4 cup shredded part-skim mozzarella

Preparation:
Drizzle olive oil over pita.
Mix tomatoes and basil and spread over pita.
Add spinach leaves.
Layer peppers over the spinach and top with mozzarella.
Broil 4 minutes or until cheese melts. (usually I bake it for a few minutes to get the crust crispier, then broil it)

Salmon with Balsamic Glaze

This delicious recipe is courteous of the ever talented Giada De Laurentiis. As part of my new years resolution to eat more healthy and cook one new recipe a week, Elon and I were inspired by her Everyday Italian: Light and Healthy Seafood Dishes episode. The original recipe calls for halibut, but at $17.99 a pound I said salmon will do just fine!

What you will need:
1/2 cup balsamic vinegar
2 to 3 tablespoons honey, depending how sweet you want it
3 tablespoons olive oil
2 garlic cloves, minced
4 (6-ounce) halibut or salmon fillets
Nonstick cooking spray

Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange salmon fillets in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.

Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.

Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.

Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.

I served it up with some sauteed zucchini and squash and also some store bought risotto. It was quite delish if I do say so myself and a healthy treat at that. You can find the original recipe here, as well as many other healthy seafood dishes.