Skillet Pizzas
Skillet Pizzas are the perfect easy lunch, dinner, or even snack for the pickiest people in your life! Whip these up any night of the week for a table full of smiles!
Ingredients
- 6 corn tortillas
- 1 cup unsalted or low sodium tomato/pasta sauce
- 1 cup reduced fat, shredded cheddar cheese
- 1 1/2 cups seasoned, cooked skinless chicken breast or lean ground beef
- 1 1/2 cups chopped romaine lettuce
- 1 1/2 cups diced tomato
- Non stick cooking spray
Servings:
Units:
Instructions
- Coat skillet with non-stick cooking spray and bring to medium-high heat.
- Start by toasting one tortilla in the skillet for 30 seconds and then flip to allow both sides of the tortilla to be lightly toasted.
- Add a thin layer of pasta sauce, cheese, and beef or chicken on top of tortilla.
- Allow to heat throughout.
- Remove from skillet and top with lettuce and tomatoes.
- Slice into 4 wedges and serve immediately.
- Repeat steps above to prepare the remaining 5 pizzas.
Recipe Notes
Spinach Quiche
Healthy breakfast choices can be difficult when you’re just trying to get out of the door in the mornings! Make this delicious Spinach Quiche ahead of time, reheat in the microwave and quickly get a nutritious breakfast with 3 different food groups in one sitting!
Ingredients
- 2 tablespoons canola oil
- 1 tablespoon garlic clove minced
- 1 cup onion chopped
- 1 (8 ounce) package mushrooms sliced
- 1 (6 ounce) package spinach fresh
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup reduced fat cheddar cheese shredded
- 5 eggs medium to large
Servings:
Units:
Instructions
- Preheat oven to 350*F.
- Spray a 9-inch pie pan with cooking spray.
- Heat oil and garlic in a large skillet over medium-high heat until garlic is soft and oil is infused.
- Add onions and mushrooms to the skillet. Cook until veggies are soft.
- Add Spinach to the skillet until lightly wilted.
- In a bowl, combine eggs, cheese, salt, and pepper.
- Add Spinach mixture and stir to blend.
- Pour into prepared pan.
- Bake until eggs have set, about 30 minutes or until knife inserted in center comes clean.
- Allow it to set up and cool for 10 minutes before serving.
Recipe Notes
Summer Veggies with Bow-Tie Pasta
https://youtu.be/nqA34uChiO0
Ingredients
- 2 yellow crook-neck squash sliced
- 2 zucchini sliced
- 12 baby carrots sliced
- 1/2 head red/purple cabbage chopped, about 2.5 cups
- 3 green onions chopped
- 1/2 green bell pepper sliced
- 2 tsp canola oil
- 1 (16 ounce) box Farfalle pasta bowtie (whole- wheat)
- 1/4 cup shredded Parmesan cheese
- 2 tbsp low sodium soy sauce
Servings:
Units:
Instructions
- Clean your area and wash your hands before you begin.
- Add oil to a skillet and once hot, add in the vegetables.
- Place lid on vegetables and cook until tender.
- In sauce pan, prepare pasta as directed on box.
- Drain pasta, and toss with cooked vegetables.
- Add in soy sauce and stir until well combined.
- Sprinkle with Parmesan Cheese
- Serve and enjoy!
Recipe Notes
Quesadillas with Mushrooms and Black Olives
This easy quesadilla with cheese, black olives, and mushrooms is such an easy fix for hungry kids or adults to satisfy those cravings, while still getting some veggies in!
Ingredients
- 4 (8 inch) corn or low fat flour tortillas
- 2/3 cup reduced fat cheddar cheese shredded
- 1/4 cup mushrooms chopped
- 1/4 cup (about 1 - 2.25 ounce can) black olives chopped
- 2 tablespoons chopped green onions
Servings: (1/2 of a quesadilla)
Units:
Instructions
- Coat a large nonstick skillet cooking spray.
- Place over medium high heat.
- Place 1 tortilla in skillet and top with half of 1/3 of a cup with cheese.
- Layer the olives, mushrooms and green onions on top of the cheese.
- Top with remaining cheese and tortilla.
- Cook 2 minutes on each side or until lightly browned.
- Remove and keep warm.
- Repeat with remaining ingredients. Cut each into wedges and serve.
Recipe Notes
