Vegetarian Sheet Tray Nachos

Thomas and I had an impromptu game night at our house a few months back and needed a quick and easy appetizer that was not only easy to eat while playing games, but easy to make! I had the idea to make a vegetarian option and a meat option because Thomas and I try to limit our meat intake, and while nachos with ground beef or shredded chicken are great, nachos with black beans and veggies are amazing!

So let’s set the scene: we have Thomas’ sister who is vegetarian, a few of his buddies from the gym, their wives/girlfriends/friends who all eat meat and then Thomas and I, who like I said earlier are trying to eat less meat. When I say the shredded chicken nachos were BARELY TOUCHED, I mean it! The vegetarian nachos were the winner of the nacho off and trust me, no one missed the meat.

One of the best things about nachos, isn’t the actual chip and cheese part, it is the toppings! So before I tell you what I put on the actual chips I will let you in on my secret to perfect nachos. In small festive dishes, this pack comes in a set of 6 in green, red and yellow to get you in the Nachos mood, I put sour cream, guacamole, (spicy and mild) – Thomas is weak when it comes to spice, and me on the other hand loves it so we must have both, salsa (again spicy and mild), diced tomatoes, jalapeños, and black olives. The key to having one appetizer feed a large group of people is giving each person the ability to make it their own.

Now for what you have been waiting for, the nachos topping. I am sorry y’all, but it is actually crazy easy! First off, set your oven to 350 F. Now get out a large pan, and gather your ingredients. Depending on how many people you are having over, you can add to the amounts given, so don’t fret on the exact measurements and just trust your judgement. I used two cans of black beans, rinsed and drained, two cans of corn, defrosted, a packet of low-sodium taco seasoning, 1 a small can of rotel chopped green chiles, salt and pepper, a tsp cumin, a tsp of paprika, and a tsp of garlic powder. Throw everything into your pan and squeeze 2-3 limes into the mixture, depending on the juiciness and size of your limes (you can also add the zest of one of those limes to add even more citrus flavor). Add a 1/4 of a cup of water and cook on medium-high till the ingredients are combined and the taco seasoning is cooked into the black beans and corn. Meanwhile, slice up a drained can of black olives and set them aside.

Now take two large baking sheets and start lining up your chips. I use these baking sheets because they are HUGE, 15 in. x 21 in. to be exact, so make sure they fit your oven before ordering. I use these large sheet pans for everything from roasting a half of a salmon, to multi veggie roasting, to these nachos! Make sure you lay out the chips in a way that they aren’t overlapping each other a lot; it is best to get each chip covered in topping and cheese**. Now evenly distribute the black bean/corn mixture over the chips and sprinkle a heavy hand of shredded cheddar cheese over the that then sprinkle on some of the black olives. Now repeat! I say two layers is good for the most flavorful nachos, but you can do one, three, five… whatever your heart’s desire.

Put the trays in your preheated oven (about 350 degrees F) and set your timer for 15 minutes, but don’t necessarily set it and forget it. Depending on your cheese, it may melt faster OR like mine, get a little crispy on the edges, and you have to put foil on it to make sure it melts and doesn’t harden. But, normally with shredded cheddar, 350 degrees F for 15 minutes should be perfect. When cheese is melted all the way through the layers, and the flavors develop, take out your pans and serve them immediately with your prepared toppings. Now sit back and watch while your guests devour them, well after you get your plate of course!

VEGETARIAN NACHOS RECIPE



Ingredients:

2 bags Tortillas Chips

1.5 cans black beans, rinsed

1.5 cans corn

1 packet reduced sodium taco seasoning

1-2 limes
1 can green chiles

1 tsp cumin

1 tsp of paprika

1 tsp of garlic powder

salt & pepper

1/4 cup water

1 can, drained and sliced, black olives

2 11oz bags shredded cheese** (you can use cheddar, colby jack,
pepper jack, Mexican style, or any other cheese you like on
nachos.



Instructions:

Throw everything (except the chips, cheese, and black olives) into
your pan and squeeze 1-2 limes into the mixture, depending on the
juiciness and size of your limes (you can also add the zest of
one of those limes to add even more citrus flavor). Add a 1/4 of
a cup of water and cook on medium-high till the ingredients are
combined and the taco seasoning is cooked into the black beans and
corn. 
Meanwhile, slice up a drained can of black olives and set
them aside. 



Now take two large baking sheets and start lining up your chips.
Make sure you lay out the chips in a way that they aren't
overlapping each other a lot; it is best to get each chip
covered in topping and cheese**.
Now evenly distribute the black bean/corn mixture over the chips
and sprinkle a heavy hand of shredded cheddar cheese over the that
then sprinkle on some of the black olives.
Now repeat! I say two layers is good for the most flavorful
nachos, but you can do one, three, five... whatever your heart's
desire.

Put the trays in your preheated oven (about 350 degrees F) and set
your timer for 15 minutes, but don't necessarily set it and forget
it. Depending on your cheese, it may melt faster OR like mine, get
a little crispy on the edges, and you have to put foil on it to
make sure it melts and doesn't harden. But, normally with shredded
cheddar, 350 degrees F for 15 minutes should be perfect. When
cheese is melted all the way through the layers, and the flavors
develop, take out your pans and serve them immediately with your
prepared toppings.

**Now these can EASILY be made into vegan nachos! I used a Mexican style shredded cheese because we have multiple people eating these, but if it were just Thomas and I, I would use the melt-able vegan mozzarella cheese.

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The Perfect Finger Foods for Game Night

When we can, we like to get our friends together to do a game night, and when you have a bunch of competitors, their girlfriends, wives, and friends together we need food! (bodybuilders stay hungry!) Here is my, not so healthy – but delicious, top five perfect finger foods. 

  1. Sheet Tray Nachos – we like to do them vegetarian with black beans, corn, green chiles  and all the fixings on the side. Check out the recipe HERE
  2. Veggie Platter – to save you time and effort, go to your local grocery store and grab an already made tray with carrots, celery, broccoli, cauliflower and a ranch dip OR make your own. You may end up saving some money, but it will just be a little more effort. Choose 3-5 different veggies, you could add a sliced cheese, a cracker, and then a really delicious dip. If I am making it homemade I like to adda packet of powdered ranch dressing to a container of low-fat sour cream, just stir and serve. Easy Peesy and Delicious!
  3. Roasted Nuts – you can choose between a mixture like pecans, almonds and cashews, or a bowl of seasoned almonds, or honey roasted pecans. 
  4. Seasoned Popcorn – This is also an easy app to make and people love popcorn. You can grab a few bags of Vics ready to eat popcorn, or my favorite BoomChickaPop popcorn that is sweet and salty. But if you eat a lot of popcorn, like myself, the best thing is to get is an air popper! You put in popping corn, and let the hot air pop your corn! Then you can add different popcorn seasonings, or my favorite melted butter and hot sauce, and serve. It doesn’t use oil or butter to cook, so it can be a very healthy treat if you limit your portion.
  5. Something sweet! Let’s be honest, everyone loves to have something sweet to nibble on at any event. I like to make cookies, stay tuned for my upcoming recipe of my infamous and CRAZY EASY funfetti cake mix cookies. But you can also grab a few festive cookies at the grocery store, or cheesecake bars, or even make up a thing of puppy chow! I introduced this to Thomas this past year, and he loved it. 

Game night is fun, so don’t stress yourself with creating a huge buffet of food. Remember, you want things to be easy to eat while playing games, you can always loop people in to bring things so you don’t have to buy everything, and get a good mix of bought and prepped items so that you can enjoy the game night as much as your guests. 

Enjoy!

Tasty AF BBQ ‘No-Meatballs’

imageEvery year, after Thomas’ bodybuilding season ends, we decide to go pescatarian, but it seems like we are more pescatarian than anything almost the entire year now a days. It is a conscious choice that we make together to not only eat healthier, but also help with minimizing our carbon footprint on the earth.

Here is an excerpt from EarthDay.com’s article named About Meatless Monday found here talks about the difference small changes can have on the overall impact on the planet earth and our overall carbon footprint.

“For instance, if over the course of a year you:

  • Ate one less burger a week, it would be the equivalent of taking your car off the road for 320 miles.
  • Skip meat and cheese one day a week with your family, it would be the equivalent of taking your car off the road for five weeks – or reducing everyone’s daily showers by 3 minutes.
  • Skip steak once a week with your family, it would be the equivalent of taking your car off the road for nearly three months.
  • And if the entire U.S. did not eat meat or cheese for just one day a week, it would be the equivalent of not driving 91 billion miles – or taking 7.6 million cars off the road.”

Can you believe that? I find it fascinating that our diet doesn’t only impact our bodies directly, but the environment that we live in. This is why we decide to go vegetarian/pescatarian for a few months each year, but we may stick it out for the entire year if I can come up with some great recipes to hold us over!

Printable recipe The Modern Day Betty Tasty AF BBQ No-Meatballs.

Speaking of great recipes to make you forget about meat, these quinoa and sweet potato bbq no-meatballs are amazing! I like to pair them up with some steamed veggies but if you need a heartier meal you can add cauliflower mash or even on a roll with extra bbq sauce, my favorite is Sweet Baby Rays!  You need to stock up because it is the best!

Tasty AF Quinoa Sweet Potato no meat balls

  • 4 cups cooked quinoa
  • 2 small sweet potatoes – steamed
  • 3 eggs
  • 1/3 cup Parmesan cheese shreds + more for topping
  • S&p
  • 2 Tbsp Smokey or Spicy unsalted seasoning mix (Mrs Dash or @FlavorGod )
  • tsp garlic powder

I cook my quinoa in a rice cooker, which lets me cook a large amount fast. I usually do a 1/1.75 ratio quinoa to water in the rice cooker. I like to multitask as well so I steam my sweet potatoes in the rice cooker, cut in half with flesh upwards, while cooking the quinoa. My rice cooker has a steam basket which makes this easy; you can find it HERE. I use it almost weekly for my meal prep and you can do so much with it.  When cooking it this way they both come out perfect!

When the sweet potatoes and the quinoa are all cooked, scoop out the cooked sweet potato flesh and mash it in a large bowl. Add the quinoa, all of the seasonings, the Parmesan cheese and set aside to cool, I am impatient so I throw it in the freezer for a couple minutes to cool completely, then add the eggs and mix together completely. It is good to let the mix cool  before adding the eggs to ensure they don’t scramble in the hot quinoa. Use a small disher, like this one, and scoop out meatball shapes onto a sheet pan lined with aluminum foil sprayed with coconut oil. Cook in the oven at 350F for 30 minutes until the edges start to brown. Take the quinoa balls out of the oven and toss them GENTLY, and I stress gently, in BBQ sauce (remember the Sweet Baby Rays I mentioned earlier, always a great choice!) then put back in the oven under the broiler until lightly browned on the outside.

Before BBQ Sauce
Before BBQ Sauce

Here is where you can top with a little extra Parmesan and eat them right away OR put them in meal containers with steamed veggies or that cauliflower mash as mentioned. Mangia Taci! (Shut up and Eat as my Grandpa always says)

After BBQ Sauce
After BBQ Sauce

*If you purchase something through one of the links I may earn a small commission, but no worries, it doesn’t cost you a thing. If you would like more info on this, please visit my disclosure here.

International Coffee Day – Let’s all Celebrate!

International Coffee Day

Did you know that International Coffee Day was a day created to celebrate the journey of coffee from the farm to the local shops around us? It is really about honoring the men and women who grow the coffee beans all over the world and their hard work to get us that perfect cup of coffee each day. Like most people, I love me a good cup of coffee in the morning and I wouldn’t be able to enjoy it without them. So please take a second and look at the International Coffee Day website to see a little more about their efforts and how they celebrate.

I am celebrating with an Almond Milk Caramel Latte: two shots of espresso, a couple pumps of caramel syrup, and a cup of steamed vanilla almond milk. Yuummmmm

Here’s how I make it:

Perfect Latte IngredientsI am using a fancy espresso machine, because where I work, they value coffee and give us the benefit of using this daily, but you can use a stovetop espresso maker like this one which comes in a 1 cup, 3 cup or a 6 cup version. This is the version that I use at home. For my first and usually only cup of coffee in the morning, I use 2 shots of espresso freshly ground and brewed, but you can use 1 if you like. It is all up to you and how much caffeine you want to consume.

I then steam a cup of milk, using the same fancy espresso machine, but this one is the one I use at home and absolutely love! It cleans up really well, works quickly and you have the option to make steamed hot or cold frothed milk (just in case you want iced coffee instead of hot). It is well worth the month and will last you forever. If you don’t want to buy a milk frother/steamer and only want to froth, buy this. It is a quick handheld milk frother and will do the job perfectly if you want a cheaper option.

I put two pumps of caramel syrup, (you can get the pump that goes with the syrup here) my two shots of espresso, and my steamed milk. You can top with a sprinkle of cinnamon and then you must take a moment to enjoy! It is a great morning pick me up.

Here’s to coffee!

Eating our way through Philadelphia’s favorites

Everyone knows that when you think of Philadelphia, PA food, you think of cheese steaks, but did you know they are equally known for their pretzels and their water ice? Thomas, my boyfriend, was born in Miami but raised in Philadelphia, and if it wasn’t for him I wouldn’t have known about the last two, which in my opinion are the best two! So here is a look how Thomas and I ate our way through Philadelphia’s favorites.

So let’s go back to this pretzel thing. Not only are they known for pretzels, but they eat them in the breakfast like bagels or donuts! Instead of bringing a dozen donuts to the office, someone will run to the nearest Pretzel Factory and grab a dozen pretzels. In my opinion, I think it is a little weird, but I am also the one who argues with Thomas that Donuts are a breakfast and not a dessert, so I guess regional ‘breakfasts’ are up to debate.  We ended up going to Philly Pretzel Factory in Abington, Pa and was pleasantly surprised. We walked in and you could smell the fresh pretzels! You can even see them being made to the right of us through a big glass window.

Philly Pretzel Factory - Rivets Shaker
phillypretzelfactory.com

I ordered a rivet shaker with cheese sauce, a cinnamon pretzel twist with a pumpkin spice dipping sauce, and Thomas ordered two Beef Pretzel dogs. I was pleasantly surprised! The rivets were soft and not to salty and paired really well with the cheese sauce. The cinnamon pretzel, although great tasting, wasn’t the softest, but the pumpkin spice frosting dip was good. But ultimately, I think my favorite was the beef pretzel dog with a little yellow mustard on it! Delicious! I was actually craving another one of those the whole rest of the trip.

Now the next place we went to is truly a Philly staple and has broadened it’s reach by moving into Virginia, Ohio, Georgia and even Florida. This has to be, by far, my favorite, and clearly Thomas’ favorite too, Philly eat, Rita’s Italian ice, or as the Philly’s call it Rita’s Water Ice. They have combine an old favorite of Italian ice with amazing flavors and the option of custard to make the most delicious, cold treat for the summer. Unfortunately, it is closed in the winter, so if you hurry now, you may get to it before they close!

Rita's Misto Shake and Mango Water Ice

Thomas and I both got the Cotton Candy Misto Shake, which is the cotton candy Italian ice mixed with vanilla custard, and I also got a small Mango Italian ice to go. I have to say I just looooooove Rita’s. They are consistent with their amazing flavors, they mix just the right amount of vanilla custard with the cotton candy Italian ice to make it a sweet and decadent dessert, especially after the salty pretzels. And my mango Italian ice was just as good a couple days later in the freezer, when I decided to indulge on it. If you are ever on the East coast in the PA/VA area, this place is a must try!

Joe's Steaks + Soda ShopLast and not least, the food that is the most known for Philly, the Philadelphia Cheese Steak. Now we didn’t want to eat just any other cheese steak, so we asked Thomas’ long time friend Mugg to give us the best cheesesteak place, and he said Joe’s Steaks + Soda Shop because they use a great cut of meat, they are consistently good, and worth the little drive from the burbs.

Friday at about 9:30PM our plans had fallen through, and we decided that we would take the 30 minute drive to go out to Joe’s in Fishtown to try them out. Never having a true AUTHENTIC Philly cheesesteak, I was excited! We drove out there down broad town, and enjoyed a little tour of Philly and got there and found easy parking. Now, my situation isn’t going to be the same as everyone else’s but I am particular when it comes to my cheesesteaks, I do NOT do onions. I asked the lady who was taking our order, may I please have the Philly cheesesteak with mushrooms and no onions, and she said yes! we can definitely do that for you, so I was sold. I had ordered the cheesesteak with wiz, because that’s what the locals do, and mushrooms with an old fashioned orange soda and a large order of Old Bay French Fries, Thomas ordered the chicken cheesesteak. We sat down at the cute diner booth and waited for our order to come in. After about 10 minutes, we were given our to go bag and we set on the 30 minutes trek back up to the burbs.

Cheesesteaks and Old Bay Fries from Joe's
joessteaks.com

 

We got home and started to grub, and immediately I was saddened. Not only did they forget to leave off onions, they were everywhere and they had been melding with all the other flavors of the cheesesteak, that even after I picked them all off, the lingering taste was still there. It was not the Philly cheesesteak experience I was hoping for. Even thought they left the onions on there, I know that it had the makings of being an amazing sandwich, so I can’t write them off completely! The bread was soft and warm, the cheese wiz had melted into the meat and bread, and you can tell the cut of meat, like Mugg had suggested, was a great choice. There wasn’t any gristle, and cooked perfectly. So all in all the experience was ok, if I lived there I would give them another chance, but next time I go there I will try someone else out.

Post Onion Eviction Shot

Although I gained two pounds, and indulged a little to much, our vacation was a great experience trying out the Philly favorites. If you visit Philly, please check these places out!

Quick Breakfast to the Rescue – Quick Egg ‘Muffins’

Picture this: you overslept, have to take the dogs out, two handsome Frenchies in my case, the boyfriend is hogging the bathroom sink, your shirt you wanted to wear is in the washer and you are starving.  There isn’t anytime to blend a shake or make an omelette so you go into the fridge and find your saving grace! This is the situation where egg muffin cups come to the rescue EVERY time! Without Fail. I like to put 2-3 ‘muffins’ in a small zip lock bag, or reusable small container, so that if I am ever in this situation I can grab a pack, pop it in the microwave for a minutes and go. Here is the printable recipe –  Quick Egg Muffins_The Modern Day Betty.

This post contains affiliate links. For more information, see my disclosure below.

IMG_0937

 

So what will you need?

  • 4 16 oz Egg white cartons (you can use egg beaters, but in our household we prefer the whites only)
  • 2 packages Turkey bacon
  • 1 Pint Mushrooms, sliced
  • Pinch of Salt and Pepper
  • 1/4 cup shredded low fat cheddar cheese (more if you are feeling glutinous)

*Add other veggies/meats to switch up the flavor profile (broccoli, onions, peppers, zucchini, sweet potato or sausage/tofu)

Spray two muffin pans with coconut spray, my favorite muffin pan is this one – with it being silicone it makes clean up a breeze, but if you like the metal version this one works great! Then take a piece of the turkey bacon and line the muffin tin, flat side on the top, to make a ring for the egg mixture.

Cut up the remaining slices of bacon and distribute them evenly between each muffin tin, and by evenly I mean eyeball and throw them in there! The more the merrier. Follow with the sliced mushrooms and the cheese, in the same fashion. Sprinkle the s&p.

IMG_0933

*Here is where you can add the other toppings. I prefer to have texture with my veggies, so I do not cook them prior to throwing them in the muffin tin, but if you want less texture, saute them in a little coconut oil then cool and put them in the muffin tin. Sweet potatoes should be cooked ahead! No one wants crunchy sweet potatoes.

Top with the egg whites. I shake and pour straight from the container. This is supposed to be easy isn’t it? Sometimes I use the full 4, and sometimes I use three and change, but it all depends on how much stuff you put in the muffin tins prior to pouring in the egg whites.

Bake at 350 degrees F for 30-40 mins, until the eggs rise, and the middle is completely set. You can add a little more cheese after you take them out, but make sure you let them cool before putting them in their container to go in the fridge.

IMG_0935

Nutritional Facts: Per 1 Egg ‘Muffin’ Calories:91 Fat:4 Carbs:1 Protein:11

 

++I use Isolator Fitness 16 oz containers for breakfast. They are durable, last a long time, and are perfect size for breakfasts and snacks. Check out the 28 oz and 38 oz for lunches and dinners.

Quick Egg Muffins_The Modern Day Betty <- Here is the printable PDF version of the recipe.

Quick Egg Muffins

 

*If you purchase something through one of the links I may earn a small commission, but no worries, it doesn’t cost you a thing. If you would like more info on this, please visit my disclosure here.

Fasted Cardio Pick Me Up Post Workout Shake

This post contains affiliate links. For more information, see my disclosure below.

Every Saturday I try to get some sort of ‘fasted’ workout in. When I say ‘fasted’ I mean a workout that you do when you have not eaten hours before it, usually first thing in the morning since technically you are at a fasted state since you haven’t eaten since dinner the night before. This is beneficial for people, like myself, who have the goal of weight loss because it aids in fat burning during your workout. With a high calorie burning workout such as cardio, HIIT (High Intensity Interval Training) or Cross-Training (like a track based workout with sprints and stairs) on an empty stomach, you are increasing your chances of burning off the excess stored fat in your system and using it as fuel to get you through your workout. I like to get cardio or cross-training in on Saturdays before I eat my meal to take advantage of this fasted state and also kick start the rest of my day so that I have a happy and productive day which will turn into a productive weekend that then turns into a productive week. Get the picture? It is a never ending cycle of setting yourself up for success!

Question for my readers:

Thanks for your info, now let’s get back to this shake. Getting a post workout shake is the best part of fasted cardio! Here is a quick three ingredient (four if you include ice cubes) post workout shake that I live by and incorporate into almost all of my active Saturdays.

1 scoop VMI Protolyte Protein (My favorite flavor in this shake is the Vanilla Cake Batter, but Chocolate Fudge Cookie would work for a ‘mocha’ flavor)

1 shot of prepared espresso – If you don’t have a fancy espresso machine, a stove top espresso maker will work just fine!

1 cup almond milk – preferably the 30 calorie, unsweetened vanilla version (saves on the calories and plus, the protein powder tastes sweet already) – but you can do the sweetened vanilla version to add more sweetness

1 cup of ice cubes

Throw all of the ingredients into a blender and blender for 30 seconds to a minute depending on the power of your blender. You want to blend it completely so that the ice is not chunky and there are bubbles formed in the drink to make it like a frothy coffee drink.

The macros are even amazing: Calories: 131 Protein:26 Fat:3 Carbs:2

Now enjoy! Here you can see me post workout, fighting off my French Bulldog, King; he was dying to take a sip.

*If you purchase something through one of the links I may earn a small commission, but no worries, it doesn’t cost you a thing. If you would like more info on this, please visit my disclosure here.

#TBT We Survived Irma with the help of Homemade EASY Pizza and Frenchies!

What a perfect way to kick off my Blog again with one of my first posts I wrote a year ago when I first decided to try this blog thing out! I guess it just wasn’t in the cards a year ago, but here we are a year older, living in a brand new city with a new job and career path, all while still incorporating Fitness, Food & Life! Well welcome back to The Modern Day Betty!

September 13, 2017 Irma came, Irma destructed, and Irma left. Thankfully, she didn’t do damage to our vehicles or home and we never lost power. Being from Nebraska, I’m used to thunderstorms and tornados, living in west Texas I was used to flooding, but never did I ever think I was going to experience all three at the same time! Welcome to Florida during Hurricane Season!

Of course the news combined with family and friends in other states expressing concern really started to freak me out but Thomas, my boyfriend, a Florida born boy, knew that if we buckled down, prepared our food and water, we would be OK! Well, he was right. So what helped ease my woes during this scary time? Homemade EASY Pizza, Candy of many different sorts, Buffalo Chicken Dip,  and juice. I am an emotional eater and these items really helped me cope, along with the sweetest Frenchie Duo ever! Please meet King and Louie, the most amazing, Hurricane protectors!

Ok, well they really only slept the ENTIRE time, but they were the cutest, most snuggly, little Frenchies. Who could have asked for better snuggle buddies during the storm? I mean next to my awesome boyfriend that is! 😉

So let’s get back to this Homemade EASY Pizza! My mom used to make a version of this sheet pan pizza when I was younger and everyone who tasted it LOVED it. I made a few changes because I couldn’t find the exact pizza crust** she uses, and I chose to use ground turkey over ground beef as a healthier option.

Are you ready for how easy this is? These are three of the main ingredients that keep it easy peasy.

IMG_8321

Ingredients:

  • Canned Pre-made Pizza Crust – Pillsbury Classic Crust
  • 1-2 pounds ground turkey, beef, Italian sausage, or ground ‘beefless’ crumbles
  • 1 tsp garlic powder
  • 1 tsp Italian seasonings
  • 1 tsp salt and pepper
  • 1 Jar pizza sauce – Prego Pizza Sauce
  • Can of mushroom pieces
  • Can of sliced black olives
  • 2 cups of cheese – mozzarella, cheddar, or mix
  • Optional – 6-8 cloves of garlic mixed with 1/4 cup olive oil

Start off with a pound or two of lean ground turkey, lean ground beef, ground Italian sausage, or beefless crumbles. Brown it in a pan with a sprinkle of garlic powder, Italian seasonings, salt and pepper. Set aside.

Optional: In a food processor put a 1/4 cup olive oil, 6-8 cloves of garlic and a pinch of salt and whir tell it becomes a paste.

Spray your cookie sheet with coconut non stick spray and press in your canned pizza crust, making sure you press any holes together and press the dough up the sides of the pan to get your crust. (Here is where the optional garlic paste comes into play) If you choose to, take a pastry brush, my favorite is a silicone one so clean up is a breeze, and brush the garlic paste/oil onto the crust of the pizza. Put the pizza in the oven as directed on the can. This pillsbury canned pizza classic crust says 400 degrees for 8 minutes.

After the crust had time to pre-bake, add your toppings. I start with the jarred pizza sauce, the Prego brand was pretty good, not to sweet or acidic, which some sauces can be. My mom alway adds Contadina Pizza Sauce***, but again, they didn’t have it at my grocery store. I then added the ground turkey, canned sliced black olives and canned mushrooms pieces. You can pretty much customize it however you want!

I personally like to add the cheese last minute so I put the pan back in the oven for 8 additional minutes, and then take it out, add the cheese, and back in the oven for the last 2 minutes.

Homemade EAZY Pizza

Now Enjoy! A little piece of comfort from my childhood to help with the craziness of my first and hopefully last Hurricane!

**Add Water Pizza Crust My Mom Uses

***Contadina Pizza Sauce My Mom Uses