Don't eat this if you don't want something that tastes good and is healthy! It's easy and yumm-o. I've been taking it as an appetizer when needed lately, and serving as an after school snack. Adapted this from Betty (Crocker).
Whole wheat Pita Bread
Reduced fat or fat-free cream cheese
Bell Peppers, finely chopped (I use red, orange, green, yellow)
Onions, very finely chopped (1 tsp.)
Mushrooms (recipe calls for mushrooms, but I find that even though I love mushrooms they are better with out).
Parmesan Cheese, 1 tbls. per pita
Grated mozzarella or cheddar cheese
Basil- dried
Olive Oil
Spread a little cream cheese on the pita bread. Sprinkle vegies over top abundantly. Sprinkle Parmesan cheese, then basil according to taste. Then top with a little bit of cheese. Drizzle a very slight amount of olive oil over everything.
Bake at 425 for about 8-10 minutes. You want the bread to be a little crisp and the cheese to be melted. I use a pizza slicer to cut into 8 cute little triangles. Place wedges on plate or platter so that they look scattered rather than like a circle.
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