Fat Guy in Little Coat.

We interrupt your regularly scheduled blog post for this important message…

Okay, maybe it’s not that important, but I am very excited about doing my first guest blog spot. Brett decided to let me hijack the blog tonight because I was so excited about our dinner. In fact, I had been thinking about it since Sunday when we bought the whole grain pitas for our pizzas. We were looking for something we could use for crust that was (a) whole wheat or whole grain and (b) not Boboli brand (yuck). After a few laps around the store we settled on the pitas which have 0 grams of fat and only 140 calories each (I may or may not have “woo-hooed” in the store when I saw that…). The pizzas were great but the problem then was figuring out what we could do with the remainder of the pitas.

I knew tonight was probably going to be the only night this week that Brett and I would get to have a real dinner together (for some reason I decided to schedule something for every single night this week and almost all of next), so I wanted to do something different, but it still had to be fast. Well we accomplished that, and I am very happy to introduce to you the Bordogna/Grassmuck Greek Nachos!

Now I know we aren’t the first people to make Greek Nachos but we were both really impressed with the recipe we came up with. I have been asked by some of the blog readers for recipes Brett has mentioned (okay only two readers…but still), so I thought I’d throw this one out there for you.

First we took the pitas and baked them for about seven minutes at 350 degrees until they were nice and crispy. While the pitas were baking, I took about one half tablespoon of Sabra Roasted Garlic Hummus (BEST FLAVOR EVER) and whisked that together with about a tablespoon of extra virgin olive oil and the juice from one small lemon.

Brett and I took two different approaches to assembling our nachos. For mine I took another tablespoon of Hummus and mixed it with about half a cup of shredded chicken. Brett, on the other hand, decided to spread his shredded chicken onto the pitas and put about a tablespoon of Hummus in the center of his plate for dipping.

Anyway, chicken goes on the pitas, and then we added tons of baby spinach leaves, cucumber and some reduced fat feta cheese (Brett also added olives and tomato while I threw some chopped carrots on mine). Then we drizzled the lemon/evoo/hummus dressing across the top. Seriously, seriously delicious!!! It tasted very light and fresh but still managed to fill both of us. I am sure you will hear Brett mention it in a dinner recap again soon. It literally took about 15 minutes total.

In other news, Brett lifted weights this morning, had a whole grain pita with turkey, pastrami, hummus, spinach and 2 percent mozzarella cheese for lunch. He also roller bladed for about 20 minutes after work.

Wendy’s Song of the Day: Superhero - Jane’s Addiction. After I saw Kevin Connolly in He’s Just Not That Into You last night, I can’t get the Entourage theme song out of my head.

Thank you and goodnight!

-Wendy