These individual muffin cup pizzas fill all the holes, pardon the pun. All that’s needed are 12 little baked cups that kids can fill with healthy ingredients. From creamy hummus to guacamole and simple marinara, the real fun is in squeezing the ingredients from a collection of squeeze tubes. No fuss, no muss … though no guarantees.
With very little kids, make fillings ahead. Let them fill their own pizza cup with hummus, marinara sauce, and yogurt.
Per serving:
Preheat oven to 375 F (190 C).
Using 3 in (8 cm) cookie cutter, cut tortillas into 12 rounds. Save remaining tortilla pieces for toasting and dipping. Lightly brush tortilla rounds and muffin tin with oil. Gently press one tortilla round into each oiled muffin cup. Toast shells in oven for 8 minutes or until almost crispy and pale golden. Remove pan from oven and set aside to cool.
In bowl of high-speed blender or food processor, add hummus ingredients. Pulse until smooth, scraping down sides of bowl a couple of times. Add a little more water if mixture is too thick; it must be smooth and thin enough to be squeezed from a tube. Transfer to squeeze tube and refrigerate.
Clean blender or food processor and add guacamole ingredients. Pulse until smooth, scraping down sides of bowl a couple of times. Add a splash of water if too thick. Transfer to squeeze tube and refrigerate.
Place marinara sauce and yogurt into their own separate squeeze tubes. Refrigerate.
When ready to assemble, squeeze about 1 Tbsp (15 mL) hummus into bottom of each cup. Top with a squeezed dollop of guacamole, a drizzle of marinara sauce, and yogurt. Garnish with a slice of olive and a parsley sprig. Best when eaten immediately.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.