What’s Cooking: Eagle Pizza

What’s Cooking: Eagle Pizza


During a busy work week, it’s always great
to have some go-to, easy, quick recipes that can be made in a snap. Today we’re making
our version of Mexican pizzas which are quick, delicious, and nutritious. Hi, I’m Chef Amy
and today we’re making Eagle Pizzas. First, preheat your oven to 350 degrees Fahrenheit.
Now we’re going to prep all the different ingredients. Chop and combine about a handful
each of fresh spinach and lettuce in a bowl. Then shred a cup of carrots. Next, we’ll combine
canned, low-sodium, fat-free refried beans with a salt-free seasoning blend, either chili-lime
or taco flavored. We can set this aside as well. Lastly, let’s coat a small skillet with
non-stick cooking spray and saute some diced green peppers, onions, and some canned corn
for about 3-4 minutes. Now it’s time to make our little pizzas. Let’s place a quarter cup
of the beans on each tostada shell and spread it around using the back of our spoon. Then,
we’ll top each with a third cup of the sauteed veggies and a tablespoon of reduced-fat shredded
cheese. Now we can place the tostadas on a large baking sheet and bake them until the
cheese is melted, just about 2 minutes. Now that the cheese is melted and the tostadas
are out of the oven, we can go ahead and top each one with our spinach-lettuce and shredded
carrot mixture. These are delicious served with salsa and fat-free sour cream. And there
you have it. A quick and easy meal that’s sure to please. For this recipe and more,
visit the USDA’s “What’s Cooking?” website.

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