Italian Pita Pockets

I have no idea what to make for dinner tonight – sound familiar?! LOL

I knew I had some meatballs in the freezer, a green pepper, a medium onion, some leftover stuffed pepper sauce, cheese and pitas in the fridge, so here is what I came up with and it actually turned out so good! Since we already had the meatballs made, it only took like 20 minutes from start to finish {my kind of dinner!!!🀘}  Hope you enjoy as much as I did.

These ingredients are based on 2 servings.


  • 10 meatballs
  • 1 green pepper
  • 1 medium onion
  • Approx 1/4 cup plain tomato sauce or leftover stuffed pepper sauce if you have it😊
  • Mozzarella cheese (1/4 cup)
  • Whole grain pitas (2)
  • Extra Virgin Olive Oil (2 tsp)


Drizzle 2 teaspoons of EVOO in frying pan, turn heat to medium. While the pan heats up, you can slice the pepper and onions – placing in the pan after a couple minutes. 


Saute for approx 15 minutes. Add the sauce and meatballs to the mixture (I crumbled my meatballs to fit in the pita easier) and let everything simmer for a few minutes.


Place the mozzarella cheese on top of the mixture.


Let cheese melt for a couple minutes.


Cut the pitas in half and stuff. Any leftovers you may have can just be eaten with a fork.


Please note, you do not have to use meatballs for this recipe, ground meat would work just as fine, we just always have meatballs on hand in the freezer so we used those!


For my fixers:

  • 1❀️
  • 2πŸ’š
  • 1/8πŸ’œ
  • 1/2πŸ’™
  • 1πŸ’›
  • 1 tsp

Crockpot Chicken Cacciatore

Prep time: 10 minutes, Cooking time: 10 hours


  • 7 pieces of chicken tenderloins
  • 1 medium onion
  • 1 green pepper
  • 1 (29oz) can of plain tomato sauce
  • Garlic powder
  • Onion powder
  • Sea salt
  • Black pepper
  • Extra virgin olive oil


Drizzle some EVOO in bottom of frying pan heating up for a couple minutes. Place chicken in pan, top with each of the seasonings, cook for 2 minutes. Turn chicken over and repeat, transfer to crockpot.

Slice the onion and place over chicken.


Slice the pepper and place over onions.


Add the can of sauce over the mixture.


Place in fridge overnight.

Before leaving for work, turn crockpot on low for 10 hours.  Who doesn’t love to come home to a clean cooked meal that takes very little time to prep?!  Crockpot meals are such time savers!


You can eat as is or place over your favorite carb, i.e. pasta or rice (we opted for pasta) and dinner is served.


(I would personally shred the chicken and let it simmer in the pot for like 15 minutes before placing over your carb.)


Shrimp Stirfry

Prep time: 5 minutes, Cooking time: 20 minutes

Serves: 2


  • 16 pieces of shrimp
  • 10 baby carrots
  • 2 cups baby bella mushrooms, sliced
  • 1 green pepper, sliced
  • 1/4 cup low sodium beef broth
  • 1 tbsp low sodium soy sauce
  • Brown rice
  • Extra virgin olive oil


First cook brown rice according to package.

Drizzle 2 teaspoons EVOO in frying pan and turn heat to medium.

Once the pan heats up, place the baby carrots and sliced mushrooms in the pan, cover with lid and let simmer for approx 7 minutes.


Next the sliced peppers can be added to the mixture, cover with lid and simmer for approx 7 minutes.


After the 7 minutes is up, the beef broth and soy sauce can be added to the mixture and let simmer for a couple minutes.


Place the shrimp on top and cook for only like 2 minutes, the longer you let it go the more gummy it’s gets.


Place 1/2 cup brown rice on each plate, divide the stir fry mixture between the two and dinner is served, it’s so very simple yet so tasty and perfect for Lenten Friday’s…ENJOY!!🍽