Tortilla Pizza

cookingkids
Written By Judy Doherty, MPS, PCII

enricosTortilla pizza is so easy to make - great for an appetizer, snack or light dinner. And really great to feed a bunch of kids who are hungry now!We started with our favorite salt-free sauce, Enrico's No-Salt-Added Pasta Sauce and some tortillas. Preheat oven to 400 degrees F.Then added a light sprinkle of reduced-fat cheese. You can add other favorite ingredients as well - the sky is the limit. But the kids wanted just cheese so we stuck to their order.After 10 minutes baking - pizza is done!Serve with salad:And our 10 minute Microwave BBQ Chicken Tenders:For the chicken tenders - we buy them frozen in large bulk packages from the Walmart super store. Put them frozen in one layer in a baking dish and then dab with a bit of barbecue sauce on top - go easy on the sauce because it is very high in salt. Cover with plastic wrap.Microwave using the "chicken" automatic setting on the microwave (or 80% power for 12 minutes) and in about 12-15 minutes you have perfect cooked moist chicken tenders. Chicken is done when it is firm and no longer pink in the center.If you teach cooking demonstrations you will be interested in our new MyPyramid Cooking Demo Kit:

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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