posted April 24, 2014 by Gina
A lighter, healthier Greek twist on traditional nachos – made with whole wheat pita chips, hummus, cucumbers, tomatoes and feta.
I was asked to do a book review for the paperback book Snack Girl To The Rescue: Easy, Delicious Food for Breakfast, Lunch & Dinner. This book is a weight loss book as well as a cookbook, and although there are no photos, Lisa gives practical advice on getting healthy along with a bit of humor. The book has 100 recipes for breakfast, lunch and dinner, but I thought I would try one of her snacks, because after all, she’s Snack Girl, right?
This was super easy to make would even work as a light vegetarian lunch. Next time I make this, I might even add some Kalamata olives and bell peppers. Enjoy!
Servings: 2 • Size: 1 pita with toppings • Points +: 4 pts • Smart Points: 5
Calories: 170 • Fat: 6 g • Carb: 20 g • Fiber: 4 g • Protein: 7.5 g • Sugar: 3.5 g
Sodium: 420 mg
- 2 small 100% whole wheat pita rounds (about 70 – 80 calories each)
- 1/2 tomato (or 1/2 cup quartered grape tomatoes)
- 1/2 cucumber diced (about 3/4 cup)
- 1/4 cup crumbled feta cheese
- 2 tbsp hummus, prepared or homemade
Preheat the oven to 375°F. Cut the pita rounds into quarters and pull them apart so you have 8 triangles from each pita. Spread over a baking sheet and bake until toasted, about 8 to 10 minutes.
While toasting, combine the cucumbers, tomatoes and feta in a medium bowl.
Put the toasted pitas on two plates and drop some hummus onto the chips. Spoon the tomato mixture on top and serve.
Reprinted with permission from Snack Girl To The Rescue! A Real Life Guide to Losing Weight and Eating Healthy with 100 Recipes under 400 Calories.