White pizza is my absolute favorite. I try to keep it generally healthy and thus tend to steer clear of it in places like food courts and restaurants…but I came up with an at-home version that’s pretty delicious! To accompany the directions, I included some sweet step-by-step pictures for this one .
INGREDIENTS (yknow, if you don’t feel like playing I Spy with my dimly-lit photograph )
1 cup baby spinach
2 baby portabella mushrooms, chopped
1 tortilla (Joseph’s Flax & Oat Bran tortillas are pretty much the best ones ever made)
1 wedge Laughing Cow Light Swiss Cheese
1/4 cup fat free ricotta cheese
1 tbsp Fage Total 0% Greek Yogurt
1/4 cup shredded fat-free mozzarella
Rosemary, garlic (optional)
1. Preheat oven to 300
2. Heat up a pan to medium-high with a generous spray of cooking spray, “saute” the mushrooms and spinach
3. Pop the tortilla in the preheated oven. KEEP AN EYE ON IT! They only take about a minute to crisp up perfectly, like zees:
(note: the chances of me actually cooking something to my own specifications, ESPECIALLY when I’m photo documenting it are about 1/2348329490. This is pretty much groundbreaking. When I made this a couple days earlier, the tortilla blew up like a balloon. A crispy brown balloon. Not fun. Since when could tortillas blow up anyway?)
4. While you wait for the mushrooms and spinach to shrink up/the tortilla to brown, stir the ricotta, greek yogurt and swiss together until they form a thick white paste.
5. Take the tortilla out of the oven and spread the paste evenly over the top
6. Distribute the spinach and mushrooms on top of the white layer (note: it doesn’t seem like a lot, but this pizza is hard to eat when it’s overloaded!)
7. Sprinkle the fat-free mozzarella on top
8. Season it to your heart’s desire. I like it with garlic salt and rosemary, but pizza seasoning is super up to your own taste preferences!
9. Pop it in the oven for 8-10 minutes, till it’s melty and crispy, like zees:
Classy paper silverware, no? I feel as if the black pizza cutter makes up for it.
In any case, yum! Slice it up and enjoy.
mmmmmmm, cheesy and corn muffin-y. I adapted a recipe from my bff Hungry Girl, nixing the scallions and Splenda (bleh) and whole wheat-ing the flour, as well as changing the cheese (simply cause I didn’t have the stuff she called for at my house) and swapping Fage for sour cream. The results? Yum!
1 cup canned cream-style corn
2/3 cup white whole wheat flour
1/2 cup cornmeal
1/2 cup fat-free liquid egg whites (I used Trader Joe’s cage-free)
1/2 cup Fage total 0%
3 slices fat-free American cheese (1/2 cup shredded cheese works too!)
1 tbsp Agave nectar
1 1/2 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350. Mix dry ingredients in one bowl, the dry in another, and divvy up the mixture into 12 lined muffin tins. Cook for about 20 minutes, the tops should be lightly browned (the cheese might make them look prematurely burnt…but trust me, they don’t taste nearly as good undercooked!).
I am a cornbread FIEND, and these are up to par with my tastebuds! Super good with Trader Joe’s cranberry-apple butter, too! Personally, my favorite part is the seasonally-appropriate liners, though .
Hey everyone, welcome to my first post! I know a bit about blogging already (being a nerd in the Internet Technology shop in my HS) and am growing tired of being a weird foodie blog lurker, so I decided to give this blogging thing a whirl!
My first recipe is family tested and approved, being a large hit at Thanksgiving (and always devoured within seconds by my little cousin Molly! ), and they’re a pretty tough crowd. They present beautifully and smell absolutely amazing. Molly and I whipped up a batch yesterday and decided to finally give them a name: Apple Pie Pockets.
Without further adieu:
1 large Fuji apple, chopped into small pieces
About 16 wonton wrappers (I use Nasoya)
1/3 cup Unsweetened Original Almond Milk*
About 1-2 tbsp lite maple syrup**
*I prefer Almond Milk because I think it gives the pockets a little bit of a nutty flavor, but skim milk is obviously fine if that’s what you have on hand
**This is totally about your taste preference, and regular grade B maple syrup is fine if you’re all about organics
1. Preheat oven to 300 (Note: I use a toaster oven for all my baking so my cooking time may vary slightly from yours – just keep an eye on the little guys!)
2. Peel the Fuji and chop it into tiny pieces (if you’re questioning how tiny, just look at how small a wonton wrapper is!)
3. Transfer the pieces (there will be a looot!) and the milk to a small bowl
4. Pour the almond milk and ~1/2 tbsp of the syrup into the bowl, stir to combine
5. Microwave for 2 minutes (this will absorb some of the sweetened milk into the apples, hence the “apple pie!”)
6. Lay out a wonton wrapper on a paper plate diamond style and spoon a tiny spoonful of apple + a little milk mixture into the center; fold it in half corner to corner
7. Use the excess milk mixture to press down the edges (this will get messy, don’t sweat it)
(Note: Before the next step, I usually transfer the pockets to a paper towl to dry them out a bit first!)
8. Line a baking sheet with foil, spray generously with cooking spray (they get pretty sticky!)
9. Line up the pockets in a single layer on the sheet, spray the tops with a little bit more cooking spray and pop in the oven for about 12 minutes.
10. When the edges get nice and brown, remove and transfer to a plate
11. Drizzle with remaining syrup, and enjoy!
These things are seriously fantastic! They look super-decadent and present beautifully, so they’re fun to bring out as a party tray, but easy and healthy enough that you can make them as a snack any day! No one will be able to tell they aren’t fried .
PS: They can easily be adapted to Pumpkin Pie Pockets, Chocolate Cream Pie Pockets, Cherry Pie Pockets, etc etc…I’ll post more of my Pocket endeavors at a later date .
Let me know if y’all try any, and thanks for checking out the blog!