Tortilla 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’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.