MEXICAN-STYLE PAN PIZZAS
LEFTOVER PASTA FRITTATA WITH HAM AND BROCCOLI
This spin on a taco combines spiced beef and refreshing low-fat Greek yogurt on a top of a crispy tortilla.
READY IN 15 MIN.–SERVINGS 4
3 tomatoes 2 green onions 1 lime ½ lb ground beef 2 tsp ground cumin 1 (15 oz) can kidney beans, drained and rinsed
1 (6 oz) container low-fat yogurt 1 avocado 2 large flour tortillas ½ cup shredded Cheddar cheese
Last night’s pasta taking up space in the fridge? Make it into something even better than the original, with this quick recipe for a deep-dish egg casserole.
READY IN 15 MIN.–SERVINGS 6
2 tbsp olive oil 1 cup diced bell pepper 1 cup diced onion 1 tbsp minced garlic 6 large eggs
STEP 1 Dice the tomatoes and slice the green onions. Zest and juice the lime. In a small bowl, combine the tomatoes, green onions, and lime juice. Season with salt (in moderation) and pepper. STEP 2 In a dry skillet over medium heat, cook the ground beef with cumin until brown, 4–5 min. Season with salt (in moderation) and pepper. Stir in the kidney beans. STEP 3 Meanwhile, mix the yogurt with the lime zest and season with salt (in moderation) and pepper. Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Mash with a fork until smooth. STEP 4 Remove meat from pan and keep warm on a covered plate. Heat a dry skillet over medium heat and warm a tortilla for 1 min. Flip the tortilla and spread half of the avocado on top. Add half the ground beef mixture over the avocado and top with half of the cheese. Cover the skillet to allow the cheese to melt, 2 min. Transfer the tortilla to a plate and repeat with remaining tortilla. Top both pizzas with tomato salsa and lime yogurt. Serve immediately.
Per serving: 548 calories, 24g fat, 9g saturated fat, 56mg cholesterol, 828mg sodium, 57g carbohydrate, 11g fiber, 10g sugar, 28g protein
1 tsp Italian seasoning 4 cups cooked farfalle pasta 1 cup grated Parmesan cheese
Kidney
beans These beans pair well with bay leaf, cumin, oregano, and onion.
Diced green peppers
Save time and add bright fresh flavor to any dish.
STEP 1 Heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Add the diced pepper, onion, and garlic. Cook for 3 min. or until vegetables are tender. Set aside. STEP 2 Meanwhile, whisk eggs together with the Italian seasoning. Add the cooked pasta, half the Parmesan, and pepper-onion mixture. Fold to mix well. STEP 3 Wipe the skillet and place back onto medium-high heat until hot. Set oven to broil. When skillet on stovetop is hot, add the remaining tbsp of oil and pour the egg-pasta mixture into the pan. Cover with a lid, and reduce heat to medium. Cook for 5 min. or until the edges are lightly browned and can easily be pulled away from the pan with a spatula. STEP 4 Remove the lid and top with remaining ½ cup cheese. Place the pan in the oven and broil for 3 min. or until the cheese is melted, lightly browned, and no raw egg remains. STEP 5 Let stand at room temperature for 3 min. Slice into 6 equal-sized wedges and serve immediately.
Tip We’ve used farfalle here, but feel free to try this recipe with whatever pasta you happen to have around.
Note Frittata can be made up to 1 day ahead of time, and reheated in a 350°F oven for 7 min.
Per serving: 413 calories, 17g fat, 6g saturated fat, 268mg cholesterol, 356mg sodium, 43g carbohydrate, 2g fiber, 3g sugar, 22g protein
72 FEBRUARY/MARCH 2017
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