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veggie

Pizza In A Pinch

Pizza In A Pinch

1 VEGGIE, 1 DAIRY, AND 1 CARB PER SERVING

Ingredients:

  • 1 corn tortilla (0-1 gram of fat & < 100 calories/serving)

  • 2½ oz fat free mozzarella, shredded

  • 1½ c total raw veggies

  • ¼ c pasta sauce *

  • Italian Seasoning or other sodium-free herb mix

Instructions:

- For a softer crust: -

  1. Preheat broiler on your oven or toaster oven.

  2. Lay the tortilla out onto a baking sheet.

  3. Spread the pasta sauce over the tortilla.
    (Note: You may use as much or as little of the ¼ c of sauce.)

  4. Place the vegetables on top of the sauce.

  5. You may add the sodium-free herb mix now or wait and sprinkle it on top of the cheese.

  6. Sprinkle the cheese over the pizza and place under the broiler.

  7. You will know it is done when the cheese is melted and all of the ingredients are warm.

  8. Remove from the broiler and cut into wedges.

- For a crispy crust: -

  • Preheat oven or toaster oven to 425°.

  • Lay the tortilla out onto a baking sheet and pierce with a knife a few times.

  • Bake for about 2 minutes until crispier and then remove from the oven.

  • Spread the pasta sauce over the tortilla.
    (Note: You may use as much or as little of the ¼ c of sauce.)

  • Place the vegetables on top of the sauce.

  • You may add the sodium-free herb mix now or wait and sprinkle it on top of the cheese.

  • Sprinkle the cheese over the pizza.

  • Place back in the oven and bake for about 5 minutes or until the cheese is melted and all of the ingredients are warm.

  • Remove from the oven and cut into wedges.

Veggie Stuffed Potato

Veggie Stuffed Potato

1 VEGGIE, 1 DAIRY, AND 1 CARB PER SERVING

Ingredients:

  • 3" potato (organic)

  • ½ medium carrot, finely diced

  • 1 tbsp onion (any variety), diced

  • 2 button mushrooms, diced

  • ¾ cup baby spinach, chopped

  • black pepper (to taste)

  • sodium-free seasoning mix (to taste)

  • 2 slices fat-free sharp* cheddar cheese

Instructions:

  1. Pierce potato with a fork and cook in microwave on high until tender (about 5 minutes).

  2. While the potato is cooking, prepare the filling.

  3. Lightly spray a small non-stick skillet with cooking spray and place over medium heat.

  4. Add the carrot, onion and mushroom. Sprinkle with black pepper and sodium-free seasoning mix.

  5. Sauté for 5 minutes, stirring occasionally.

  6. Add spinach and allow to wilt.

  7. Remove skillet from the heat.

  8. Remove the cooked potato from the microwave and carefully slice it lengthwise down the middle. Squeeze the ends to fluff the insides.

  9. Tear the slices of cheddar cheese into small pieces and lay them inside the potato. Loosely tent with aluminum foil or place in the microwave for 15 seconds to melt the cheese.

  10. Place the potato on a plate and fill with ¾ cup of the filling.