By far the best recipe of the week was Shrimp and Vegetable Pita Pizza:

2 tsp. olive oil, divided
3 med. asparagus spears, cut lengthwise into halve, then diagonally into
  1-in. pieces and blanched
1/4 c. each, sliced onion and thinly sliced mushrooms
1 small garlic clove, minced
3 oz. shelled/deveined shrimp, cut into pieces
1/2 c. canned Italian tomatoes (with liquid), pureed and strained (discard
    seeds)
1/2 tsp. each fresh basil leaves and minced fresh parsley
2 pita breads (2 oz each)
1/4 lb. mozzarella cheese, shredded
1 tsp. grated parmesan cheese

        Heat oil in skillet. Add asparagus, onion, mushrooms & garlic & saute
until vegetables are softened (2-3 min.). Add shrimp and saute until they
begin to turn pink, about one minute. Stir in tomatoes, basil, and parsley.
Reduce heat to low and let simmer 3-4 min.
 Set pita breads on baking sheet & brush top side of each with 1/4 tsp. oil.
Broil 6-8 in. from heat until lightly browned. Turn over, brush with oil and
broil second side.
 Heat oven to 450.Spread each pita with the shrimp mixture; sprinkle with 2
oz. mozzarella & 1/2 tsp. Parmesan cheese. Bake until cheese is melted and
lightly browned, 5-7 min.

(2 Protein exchanges, 2 bread exchanges, 1-1/4 veg. exchanges, 1 fat exchange,
 5 optional