Chicken, Courgette, Mushroom and Red Pepper Tortilla Pizza

These things have been around for a while now but I always thought I wouldn’t enjoy a tortilla as a pizza base. Although my pizza base preference is thin and crispy, I just thought a tortilla would be a bit too thin and crispy. But as I’m the curious type and will try just about anything once, I thought I’d give it a go!

Surprisingly, the base doesn’t seem too thin at all, it’s actually nice to have a non-bready base. It’s a bit like eating nachos. You know how they go a bit soft with the chilli and sour cream? Yum!

Make sure you load up on toppings to make it filling enough though as they become the star of the show (which they always are in my opinion). I used lots of veggies and chicken and dairy-free cheese, so its pretty healthy. I didn’t use a wholemeal tortilla as my supermarket didn’t have them but I would next time, and that will make it even healthier.

Perfect for lunch or dinner (or even breakfast, with eggs and ham or something like that!), these will be my new go-to dish when I need a quick and original meal, as different toppings make it a something new each time 🙂

Ingredients:

• 1 whole tortilla, white or wholemeal
• 1/2 a courgette, thinly sliced
• 1/2 a red pepper, chopped
• 4-5 mushrooms, sliced
• 100g cooked chicken pieces
• Paprika
• Oregano
• Olive oil
• Tomato sauce (I used sauce specially for pizzas, you can use passata or a pasta sauce if you like)
• As much cheese as you like (I used a mix of dairy free mozzarella and cheddar style cheeses, enough to cover the base)

Method:

Pre heat oven to 200 degrees C.

Spread a thin layer of olive oil over the tortilla. Then follow with the tomato sauce.

Next add the cheese, followed by the courgette, then peppers, mushrooms and finally the chicken pieces.

Sprinkle with paprika and oregano.

Bake in the oven for 10 mins.

 

 

Healthy Cajun Stuffed Peppers

Argh. I’ve got an itchy spot on my eye, and I can’t stop scratching it so my face is going all red and weird 😦

To take my mind off it I’ll write this and kill two birds with one stone (the other bird is that you get a lovely new recipe to try! Yay.).

I don’t think I’d ever made stuffed peppers before this actually! I only made it because I had some left over peppers in the fridge that were close to being no good so needed to use them (I do hate waste, especially when it comes to food!) and my first thought was to stuff them with something, although I didn’t quite know what…

So I wandered around the supermarket and picked up some random things I liked the look of on the way. It’s quite simple as I was in a rush so didn’t pick up a lot of stuff, but sometimes the simplest things in life are the best, right? 😉

Anyway it’s most certainly healthy and delicious and that’s all that matters in my book.

 

I used 2 peppers and the amount of stuffing I made would be enough to stuff 1,000 peppers so you will have some left over. Okay, not 1,000 but at least six.

 

Ingredients:

• 2 to however many peppers you want, in any colour you fancy
• 1/2 an onion, chopped
• About 6 mushrooms, chopped
• 3 cloves garlic, crushed
• 1-2 chillies, chopped
• 1 tin chopped tomatoes
• 200g Quorn chicken, I used frozen(or normal chicken if you want to kill the cute little chickens. No seriously, I don’t care (:  )
• 1 chicken stock cube
• 125g cooked brown rice (better for you)
• 2 tsp cajun seasoning
• 1/4 tsp paprika
• 1 tsp mixed herbs
• 1/4 tsp hot chilli powder
• Olive oil

Method:

Preheat oven to 200 degrees C.

Cut peppers in half lengthways and deseed/devein. Boil for about 4 mins. Set aside.

Heat the oil and fry onions for about 2 mins until soft. Add garlic and stir for 30 secs before adding the mushrooms. Cook, stirring for about 4 mins until the mushrooms are juicy. Finally add the chopped chillies.

Add the spices and herbs and stir to coat the veg and release the aromas.

Add tomatoes and heat through. Then add the frozen Quorn and the stock cube. (If using real chicken, cook it first). Simmer until the Quorn is defrosted and completely heated through, about 10 mins. Stir in the cooked rice.

Arrange the peppers in a baking dish and fill with the mixture.

Bake, covered in foil, for 20 mins.

Note: By all means add beans, corn, sour cream or cheese to this as they would all be amazing. This is just the healthy version 😉