Pizza-licious home-baked pie
Pizza doesn't have to be delivery once you have this easy, homemade vegetable pie in your recipe file. It's loaded with vegetables that kids enjoy and the one unusual culprit with the Italian-sounding name, Signor Zucchini, is hidden in the sauce. S-h-h-h, don't tell. The whole recipe takes less than 30 minutes from start to finish. Just try to get pizza delivery faster than that.
- 1 tablespoon olive oil, divided
- 1 package (13.8 ounces) refrigerated pizza crust
- 1 can (8 ounces) zucchini in Italian-style tomato sauce
- 3 tablespoons canned tomato paste
- 6 ounces (about 1 1/2 cups) shredded mozzarella cheese
- 1 can (7 ounces) sliced mushrooms, drained
- 1 can (8.25 ounces) mixed vegetables, no-salt added, drained
- 1 tablespoon grated Parmesan cheese
Preparation Time: Approximately 10 minutes
Cook Time: Approximately 15 minutes
Preheat an oven to 425 degrees F. Oil a dark metal rimmed 10 x 15-inch cookie sheet
with 1 teaspoon olive oil.
Unroll the crust onto the cookie sheet and press to cover the bottom of the cookie sheet, creating a slightly thicker rim around the edge. Brush another teaspoon of olive oil over the crust and set aside.
PurÃ©e the zucchini and the tomato paste in a blender or food processor
. Spread over the pizza crust. Top with the shredded mozzarella, mushrooms, mixed vegetables, Parmesan cheese and remaining olive oil.
Bake until crust is browned and topping is bubbling, about 15 minutes. Let the pizza rest for 5 minutes before serving. Cut in 8 pieces. Servings:
Nutritional Information Per Serving:
Calories 240; Total fat 8g; Saturated fat 3g; Cholesterol 10mg; Sodium 720mg; Carbohydrate 31g; Fiber 3g; Protein 11g; Vitamin A 80%DV*; Vitamin C 6%DV; Calcium 20%DV; Iron 10%DV
Munchable mini-burgers with flavorful fruit dips
Good food comes in small packages, and these mini-burgers are no exception. They are adorable and infused with all the nutrition of purÃ©ed sweet potatoes. This canned vegetable gives these burgers a soft, creamy consistency that little children love, and the natural sugar in the potatoes makes the patties brown beautifully in seconds. Serve them on fresh baked biscuits (or by their lonesome) with one or more of the delicious fruit dips that follow. Each dip recipe makes enough for a whole batch of burgers.
For sweet tomato dip
- 1 can (8 ounces) crushed pineapple
- 1/4 cup ketchup
For tangy peach dip
- 1 can (15 ounces) peaches in juice, drained
- 2 teaspoons mustard, yellow or brown
- 2 teaspoons honey
For apricot mayo
- 1 can (8 ounces) apricot halves, in light syrup
- 2 tablespoons mayonnaise, light or regular
- 1 teaspoon honey
- 1/8 teaspoon vanilla extract
For the burgers
- 1 can (15 ounces) sweet potatoes (or yams) in syrup drained
- 1 tablespoon canned tomato paste
- 1 pound ground turkey or lean beef
- spray oil
- 1 roll (7.5 ounces) refrigerated, lower-fat buttermilk biscuits, baked to package directions
Preparation Time: Approximately 10 minutes
Cook Time: Approximately 8 minutes
To make any dip: PurÃ©e the canned ingredients in a food processor or mini-chopper and mix in remaining ingredients; set aside.
To make burgers: Mash sweet potatoes and tomato paste in mixing bowl
with a fork or fingers. Mix in the ground turkey or beef until thoroughly blended. Portion in 1/4-cup portions and form into 1/4- to 1/2-inch thick burgers, about 3-inches across.
Heat a heavy skillet over medium-high heat and spray with oil. Cook burgers until no longer pink inside, about 4 minutes per side, covered. To serve:
Split biscuits horizontally and make sandwiches with burgers. Serve dips for dipping. Servings:
Nutritional Information Per Serving for Mini-burgers with Sweet Tomato Dip: Calories 320; Total fat 9g; Saturated fat 2g; Cholesterol 60mg; Sodium 670mg; Carbohydrate 44g; Fiber 3g; Protein 17g; Vitamin A 130%DV*; Vitamin C 20%DV; Calcium 4%DV; Iron 15%DV
Nutritional Information Per Serving for Mini-burgers with Tangy Peach Dip: Calories 330; Total fat 10g; Saturated fat 2g; Cholesterol 60mg; Sodium 610mg; Carbohydrate 43g; Fiber 3g; Protein 17g; Vitamin A 140%DV*; Vitamin C 15%DV; Calcium 4%DV; Iron 15%DV
Nutritional Information Per Serving for Mini-burgers with Apricot Mayo Dip: Calories 330; Total fat 10g; Saturated fat 2g; Cholesterol 60mg; Sodium 610mg; Carbohydrate 43g; Fiber 3g; Protein 17g; Vitamin A 140%DV*; Vitamin C 15%DV; Calcium 4%DV; Iron 15%DV
These recipes were provided by Mealtime.org
as part of their "Edibly Fun, Easily Done." collection.