Eagle Pizza
Courtesy of Recipes for Healthy Kids Cookbook for Homes
Servings: 6
Prep Time: 25 Min.
Cook Time: 10 Min.
What you need:
* 1/2 c. fresh spinach, julienne cut "shoestring strips"
* 1/2 c. fresh romaine lettuce, julienne cut "shoestring strips"
* 2 1/4 tsp. salt-free chili-lime seasoning blend*
* 1 3/4 c. canned low-sodium refried beans, fat-free
* 3/4 c. fresh green bell pepper, seeded, diced
* 3/4 c. fresh onions, peeled, diced
* 1 1/4 c. canned low-sodium corn, drained, rinsed
* 6 whole-grain tostada shells
* 6 Tbsp. reduced-fat Mexican cheese blend, shredded (1 1/2 oz.)
* 1 c. fresh carrots, peeled, shredded
* 1/2 c. low-sodium salsa, mild
* 1/2 c. fat-free sour cream

* Substitute for salt-free chili-lime seasoning:

Salt-Free Taco Seasoning Blend
* 1 tsp. dried onion
* 1 tsp. chili powder
* 1/2 tsp. ground cumin
* 1/2 tsp. crushed red pepper
* 1/2 tsp. garlic powder
* 1/4 tsp. oregano
* 1/2 tsp. cornstarch

Combine all ingredients. If using immediately do not add cornstarch.
Store in an airtight container.
What to do:
1. Preheat oven to 350°F.
2. Combine spinach and lettuce in bowl and set aside.
3. In a medium mixing bowl, combine salt-free seasoning blend and refried beans. Set aside.
4. In a small skillet, coated with nonstick cooking spray, cook green peppers, onions, and corn for 3-4 minutes. Set aside.
5. For each pizza, place 1/4 cup of bean filling on tostada shell. Spread mixture evenly using the back of a spoon. Top with 1/3 cup sautéed vegetable mixture. Lightly sprinkle 1 Tbsp. of cheese on top.
6. Place tostadas on a large baking sheet coated with nonstick cooking spray. Bake until cheese is melted, about 2 minutes.
7. Remove tostadas from oven. Top each tostada with about:
* 1 Tbsp. spinach/lettuce mixture
* 2 1/2 Tbsp. carrots
* 1 Tbsp. salsa
* 1 Tbsp. sour cream.
Serve immediately.

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Nutritional information:
Calories: 206;   Total Fat: 6g;   Saturated Fat: 2g;   Cholesterol: 7mg;   Total Carbs: 32g;   Fiber: 6g;   Protein: 9g;   Sodium: 290mg;  
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