Healthy and delicious summer treat!
A new take on nachos:(Click for recipe below)
Because I read it was National Pizza Week, I felt inspired to try a low-sodium pizza option with Go Veggie! vegan cheese (I don’t like vegan cheese so thought I would give it another try).
Here are the ingredients that I bought at Publix, my local grocery store:
- Thin Pizza Crust
- Hunt’s Tomato Sauce – no salt added
- Dole Pineapple tidbits
- Go Veggie! Vegan Mozzarella Cheese
I didn’t measure anything out, just went with what felt right. After all, I once worked part-time at Disney Hollywood Studios Toy Story Pizza Planet making pizzas. So I know a thing or two about pizza-making. 😉
Started with a little bit of tomato sauce spread into the pizza crust. Then, I sprinkled lots of Go Veggie! vegan mozzarella cheese on top to cover most of the tomato sauce. I then topped that with pineapple (I love pineapple on pizza, so I might have gone overboard). Finally, I topped with fresh basil.
The oven had been preheated to 425, and I placed the pizza directly on the center rack and let it bake for 10-12 minutes.
I barely let it cool down before I dove in for my first bite.
It was pretty good. Much better than I thought for a pizza made with vegan cheese. I think real cheese would have tasted better. I’m weird about my dairy (fake dairy) anyway. The tomato sauce was good even though it had no salt – which in tomato sauce terms usually means ‘no taste’. The pineapple was perfect, and basil is always so great on a pizza. The cheese did stretch and was stringy like you would expect real cheese to be; so I was impressed with its consistency and the fact that it melted. It was chewy like real cheese but had a bit of an aftertaste that I couldn’t quite get over. Therefore, I could not eat the whole mini pizza. I’m wondering if stronger flavored toppings like pepperoni or jalapeño peppers might distract your taste buds from the vegan cheese aftertaste.
If you make your own pizza with Go Veggie! vegan cheese or another brand of vegan cheese, please comment and share your modifications to this recipe.
Happy National Pizza Week!
I experimented with this tonight, and it turned out really great! I hope you like it, too!
12 oz Box Ronzoni Garden Delight Trio Italiano Pasta
1 Packet of McCormick Garlic Butter Shrimp Scampi Seasoning Mix
10-14 oz. Fresh Frozen Patagonian Scallops
1 cup fresh or frozen broccoli florets
1/2 cup halved cherry or grape tomatoes
1/2 cup extra virgin olive oil (or 1/4 cup olive oil AND 1/2 stick butter)
- In large pan, cook and drain pasta; set aside.
- Heat oil in large skillet on medium heat. Add seasoning mix and scallops; cook and stir 6-8 minutes until scallops are heated through.
- Add broccoli florets and tomatoes to skillet after cooking scallops. Cook and stir 3-4 minutes until broccoli is soft.
- Pour scallops/veggie mixture over cooked pasta and stir to coat well.
I’m sure this has probably been done before and may even have a name! Anywho, I decided to put these together for a quick and yummy snack for a healthy afternoon treat (with a tiny bit of cheat). You’ll need Vanilla Wafers, Banana, and Jif Whipped Peanut Butter.
Slice the peeled banana into thick slices.
Spread peanut butter onto the bottom of the Vanilla Wafer (either a lot or a little, up to your taste).
Place sliced banana on top and enjoy!
I ran across this idea while shopping in my local grocery store, Publix. There was a HUGE bag of “Kale Chips” on sale for $2 each. It included seasoning and recipe on how to make kale chips, which I had never heard of.
Since we’ve all heard of what a superfood kale is, I decided to give this a try. It was VERY easy. I took out half the kale, placed in a large mixing bowl, and the instructions called for olive oil. I didn’t have any, so I had to improvise. I have Pam no-stick olive oil spray, so I sprayed that on the kale and used my hands to mix the kale really well to coat all of the leaves. Then I sprinkled half the pack of chili-lime seasoning that came with the kale. I used my hands to mix the kale again to ensure the seasoning was well dispersed amongst all the leaves. Then, I spread them out onto 2 baking trays without overlapping leaves, and I popped them in the oven for about 25 minutes.
What an interesting treat! They really do make light, airy, and crispy chips!!! Who knew?!?! I’m not sure I was too keen on the chili-lime seasoning, so maybe I will experiment with other seasonings.
There is no way that I could ever eat the entire 2 trays of kale chips, so I decided to see if my dogs would like the chips. (I did google first to see if kale was ok for dogs, and it is!) My…dogs…loved…them!!!!! I didn’t want to feed them the whole pan, so later on in the day, I took the remainder of chips from the pan and crumbled them over their dry dog food. They immediately gobbled up their food, which had been sitting uneaten in its bowl.
So…kale chips are an interesting treat, and a great treat for dogs!!! Also very healthy and low in sodium. Just be sure to watch the sodium content of other seasonings if you use something else.