tortilla

Pizza! Numerous Healthy Twists

Pizza! Just the name may make your mouth water. Pizza, by definition, is a dish consisting of a flat, round base of dough baked and topped with tomato sauce and cheese, typically with added meat or vegetables. BUT…the idea of pizza has transformed a lot over the years and lucky for our waistlines has taken on some healthier forms. We’ll share some of those options this week!

Portabello Pizza

Preheat oven to 400 degrees. Place portabello mushroom caps, with gills and stems removed, upside down on a baking sheet. Top with salsa, pine nuts and parmesan cheese. Bake for 10-12 minutes. That’s it!

Cauliflower Pizza Crust

Buy it or make it yourself! Cauliflower crusts can be relatively easy to find for purchase now. Make sure to check your labels though! In some cases, a cauliflower crust can have more carbs, fat, and calories than a regular crust…even if it’s gluten-free and low-carb!

However, if you’re ready to give it a shot, check out our blog for a link to the basics: “Rice” a head of cauliflower, squeeze out the water, mix with egg, herbs, and cheese (yes, cheese is needed to help stick the cauliflower together and this is sometimes where recipes can go crazy) and then bake. *If you go this route, you may want to consider going lighter on the cheese knowing it’s incorporated in the crust.

Check out this recipe from ifoodreal!

Tortilla Pizza

Pizza crusts can come in sooo many forms today! There are spaghetti squash crusts, sweet potato crusts, and even chickpea crusts that you can make! Even Oprah is making her own pizzas now!

Want your pizza but making your own crust is just too much? Try using a tortilla for a crust. Many of us have tortilla’s laying around the kitchen. The trick is to get it fairly crisp in the oven before applying your toppings. Our favorite “flaky” crust tortilla is Tortilla Fresca uncooked flour tortillas, found in the refrigerated section at Costco. Once crisp, get creative with your toppings…try pesto topped with spinach, artichokes and chicken and then bake until the toppings are cooked through!

Pizza in a Pan

Yes, you can even put pizza in a pan! We’re talking skillet dishes. Want to go out on a limb? Try a pizza stir-fry that has kale, cabbage, and peppers at the heart of the recipe and then all your pizza flavors, including pepperoni, added in to satisfy that pizza desire. Get the full recipe here!

Not quite ready for the jump? Try another pizza stir-fry option that still hangs onto your mozzarella, but throws in some spinach, zucchini, mushrooms, peppers, and even banana peppers! Recipe here!

If you love the flavors of pizza, run with it, as it can lead to some healthy recipes that you may have never considered.

Quinoa Pizza Bites

Love the flavor of pizza, but you know you can’t hold back to just a slice or so? Try some veggie loaded quinoa bites! These poppable bites contain quinoa, zuccchini, and summer squash to add in an additional splash of nutrients. Toss in some italian seasoning, basil, garlic, tomato sauce and a little parmesean cheese, you’ve got yourself some healthy pizza snacks!

Pizza in a Salad

Start with a bed of greens, top with bell peppers, halved grape tomatoes, artichokes, red onions, black olives, and all your favorite vegetable favorites! Toss on some cooked/warmed turkey pepperoni or italian ground turkey and toss with a pesto vinigarette like this one!

Chicken or Turkey Tortilla Soup

 Hi Everyone,

  Happy Thanksgiving!  If you are working towards your fitness, nutrition, and weight loss goals, it is important to remember that today is just ONE meal.  Enjoy your favorite Thanksgiving Day fixings in moderation and then get back on track with your normal eating.  The holidays do not have to get out of control with eating and drinking.  Set yourself a limit and stick with a plan!  Have leftover turkey?  Here is a great recipe to enjoy!

Chicken or Turkey Tortilla Soup

       Non-stick Cooking Spray
4    6-inch Corn Tortillas
2    Tbsp. Olive Oil
3/4 Tsp. Ground Cumin
1/4 Tsp. Salt
1    Cup Chopped Onion
1/2 Tsp. Oregano
2    Garlic Cloves, minced
1    Green Bell Pepper, diced
2    14.5-ounce cans diced tomatoes w/ jalapeño
4    Cups Low Sodium Chicken Broth
1    Cup Frozen Corn
1    Pound Diced, Cooked Chicken Breasts
1/4 Cup Reduced Fat Shredded Cheddar Cheese

Directions:  Preheat the oven to 375 degrees.  Coat a baking sheet with cooking spray.  Stack the tortillas and cut into 1/4 inch strips; toss with 1 tbsp. of the olive oil, 1/4 tsp. of the cumin and salt.  Place on baking sheet and bake 12 minutes or until lightly browned and crisp.

Meanwhile, heat remaining oil in a soup kettle.  Add remaining cumin and the onion, oregano, garlic and bell pepper.  Cook, stirring about 3 minutes, or until slightly softened.  Add the tomatoes and chicken broth and bring to a boil.  Reduce heat and add the corn and chicken; simmer 10 minutes.

Ladle into separate dishes, sprinkle with cheddar, and top with tortilla strips.

 Serves:  4
Total Calories: 371   Carb=38g Prot=35g Fat=11g

 

Shrimp & Crab Wrap

Shrimp and Crab Wrap

12   Pre-cooked Shrimp, chopped

1/2 Cup Imitation Lump Crab

4     Tbsp. Fat-free Plain Greek Yogurt

1     Heaping Tbsp. of Dry Ranch Dressing Mix

1/2 Small Tomato, chopped

1/4 Cup Shredded – Reduced Fat Cheddar Cheese

2     Large Lettuce Leafs

2     Whole Wheat Tortillas

Directions:  Chop pre-cooked shrimp, crab meat, and tomato; add to mixing bowl.  Stir Greek Yogurt and Dressing Mix into the same bowl.  Place large lettuce leaf on each tortilla, top each with 1/2 of the seafood mixture, and sprinkle each with 1/2 of the cheese.  Roll into a wrap and enjoy!

Serves:  2

Total Calories: 234   Carb=28g Prot=27g Fat=2.8g

Tiffany’s Tip:  If you are not a seafood fan, you can swap the shrimp and crab meat out for canned chicken, diced chicken breast, leftover turkey, or leftover pork tenderloin!