Pre-fab frozen pizza pockets have long been a guilty pleasure for anyone looking for a quick pizza fix. Now you can shelve those boxes with a lengthy ingredient list of whatchamacallits in favour of stocking your freezer with these healthier hand-held pizza bombs that will appeal to all generations of a household.
Tortillas are a hack that streamlines the production and lets you save on doughy calories. Simply reheat and eat, or go upscale and serve pizza bundles on a plate draped in more warm tomato sauce, grated Parmesan, and sliced fresh basil. Or serve with dips such as guacamole, sour cream, or salsa.
Look for jarred marinara sauces with no added sugars in their ingredient list and that are lower in sodium. Or for fresher flavour, rustle up your own red sauce for all your pizza and pasta needs.
Simply place 2 lbs (1 kg) Roma (plum) tomatoes, 4 minced garlic cloves, 3 Tbsp (45 mL) balsamic vinegar, 2 Tbsp (30 mL) fresh thyme, 1/2 tsp (2 mL) salt, 1/2 tsp (2 mL) red chili flakes, and 1/4 tsp (1 mL) black pepper in blender, and blend until smooth. Pour mixture into medium saucepan and stir in 3 Tbsp (45 mL) olive oil. Bring tomato mixture to a boil, reduce heat to medium-low, and maintain a strong simmer until slightly thickened, about 30 minutes.
In large pot, place chicken and add enough water to completely cover by at least 1 in (2.5 cm). Bring water to a very slight simmer with just a few bubbles breaking the surface. Reduce heat to medium-low, partially cover, and poach chicken for 15 minutes, or until meat is cooked through. Adjust heat as needed during cooking to maintain the slight simmer (you donu2019t want to boil the meat) and skim off any foam that forms. Remove chicken from water and, when cool enough to handle, thinly slice.
In skillet over medium, heat 2 tsp (10 mL) oil. Add mushrooms and heat until softened.
Preheat oven to 400 F (200 C).
To assemble each pocket, spread about 3 Tbsp (45 mL) marinara sauce on a tortilla. Place 1 cup (250 mL) spinach, 1/6 of the mushrooms, 1/6 of sliced chicken, and 1/4 cup (60 mL) cheese on bottom third of tortilla. Roll up tortilla like a burrito: fold sides in, then fold bottom up and over ingredients, and roll up tightly, continuing to tuck in sides as you roll. Repeat with remaining ingredients. Place each wrapped hot pocket, seam-side down, in large baking pan. Brush tops with 1 tsp (5 mL) oil and sprinkle on oregano.
Bake for 20 minutes, or until tops are browned and turning crispy. Let cool for a few minutes before serving.
To freeze pizza pockets for future meals, let them cool down to room temperature on metal rack and then wrap tightly for storage in freezer. Frozen pockets can be reheated in the microwave, but for crustier results, heat in 400 F (200 C) oven for 15 minutes or heat in microwave for 3 minutes and then run under the broiler for about a minute.
This recipe is part of the Scratch Batch collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.