Mexican Pizza

Years ago, probably over 30 or so, I used to order a Mexican pizza at a local restaurant.  It was smothered with cheese and heaped four inches tall with lardy refried beans.  Not really a healthy vegetable to be seen.  Those were the days when I actually had a metabolism and a waist!  Nowadays that would be a TOTAL splurge.  Ordering something like that would send me into a guilt pattern of thinking for at least a week!    Not to mention the time and energy it would take to possibly work it off!

 Here's a meal you can throw together in a matter of minutes.  Perfect for a week day when most of you are short on time and energy!   The amounts aren't exact, but this isn't rocket science!  It's a much healthier version of my Mexican pizza of the past.  Enjoy!

Mexican Pizza

(makes 4)

4 medium size whole grain or combination corn/wheat tortillas

1 can nonfat spicy beans

1 cup shredded reduced fat Mexican cheese blend or jack cheese

about 3-4 sliced mushrooms, 1/2 cup chopped onion, 1 medium zucchini or summer squash, sliced

1/4 cup vegetable stock

roasted garlic fresh salsa (optional)

avocado slices (optional)  for garnish

non fat sour cream (optional) garnish

Saute the vegetables in stock first and set aside.  I like to heat the beans in a small saucepan as I do the veggies.  To make one pizza, spread a tortilla with beans, top with veggies, add 1/4 cup cheese.  Put on a plate and microwave for about 40 seconds.  Remove and garnish with your choice of salsa, avocado. sour cream, etc.  Do the same for the rest of them.

This is a great "beginner" recipe for kids, just be there to supervise.

Crispy Baked Squash Chips

When I saw this recipe online last week,  I knew it would be a hit.  It's great for snacks and a good low carb selection.  I had to try it!  It beats plain old steamed squash.  This a MUST TRY for the self professed "culinary challenged" crowd, and you know who you are.


Crispy Baked Squash Chips

Preheat oven to 400 degrees.

In a small pie pan mix the following: 1/4 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, 1 tsp herb de Provence (optional, but good)  Dried thyme would also be a good substitute.

Cut 2 medium size summer squash or zucchini into about 3/4 inch slices.  Place 1 Tbsp of olive oil into a bowl, throw in the squash and mix.  Dip the oiled squash rounds into panko on both sides.  Some  of the breading will stick although  they won't be completely covered.  That's okay.

Place each round onto a cookie sheet which has been sprayed with pan spray.  Salt and pepper is optional.  Put the extra panko on top of each until mixture is gone.  

Bake for about 10-12 minutes.  No need to turn.  Serve immediately.