This is a very exciting recipe... whole wheat english muffin pizzas! They are a much healthier alternative to ordering pizza, which can be full of tons of processed nonsense. They also are much more cost friendly than frozen pizzas from the store. Make them at home for you and your family, save some money, and have a healthier meal! You can change the toppings from this recipe to suit your taste.
INGREDIENTS
Whole wheat english muffins
Pasta sauce
shredded mozzarella cheese
sliced mushrooms
sliced pepperoni
pineapple chunks, sliced (in juice, not syrup)
DIRECTIONS
1. Break each english muffin in half. Lay them out on a cookie sheet.
2. Put a few spoonfuls of sauce on each muffin, followed by your choice of toppings, and the cheese on top.
3. Bake in the oven at 350 degrees until cheese is melted, about 15 minutes.
FREEZING TIPS
**Make just as directed above, except do not cook before freezing. Take the muffins on the cookie sheet and put the entire cookie sheet in the freezer. Flash freeze for about 20 minutes. Take out of the freezer, then individually wrap each muffin tightly in aluminum foil, followed by a layer of plastic wrap. When you want to eat them, just take them out of the freezer the same way you would do a regular frozen pizza. Bake in the oven at 350 degrees for about 20 minutes or until cheese is melted and the middle is hot.
Whole Wheat Blueberry Banana Pancakes
Once upon a time, I had the picture of my delicious pancakes. But I lost it, so you get this random one of some bananas and blueberries from google : )
INGREDIENTS
2 cups whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon of honey
2 large eggs, beaten lightly
1 teaspoon ground cinnamon
1 3/4 cups milk
2 tablespoons unsalted butter, melted
1/2 cup fresh or frozen blueberries
2 ripe bananas, mashed
DIRECTIONS
1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
2. Make a well in the center of the dry mixture and pour in the honey, eggs, cinnamon, milk, and butter. Mix together lightly just until mixed - be gentle!
3. Gently fold in the bananas and blueberries.
4. Heat a griddle or large skillet to medium high heat. Add pancake batter to the skillet, flipping when bottom side is brown.
FREEZING TIPS
*Make sure to divide them with wax or parchment paper, otherwise they will stick together with a vengeance!
*Completely cool pancakes to room temperature before freezing.
Carrot Apple Almond Muffins
This is my favorite recipe so far. I just made these yesterday - perfect for fall! I adapted this recipe from onceamonthmom to make it "more healthy", and here you have my delicious carrot apple almond muffins :)
INGREDIENTS
2 cups whole wheat flour
1/4 cup brown sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped almonds
3 eggs
1/2 cup applesauce
1/2 teaspoon ground ginger (or fresh)
1 teaspoon vanilla extract
2 cups grated carrot (no need to peel!)
1 cup grated apple
DIRECTIONS
In a large mixing bowl whisk together flour, brown sugar, baking soda,
baking powder, salt, cinnamon, nutmeg, and nuts. In another bowl, whisk
together eggs, applesauce, ginger, and vanilla. Gently mix together wet
and dry ingredients until just combined. Gently fold in carrot and
apple. Spoon into greased muffin tins, filling about 2/3 full. Bake at
350 degrees for 20 minutes.
***FREEZER FRIENDLY***
Make a bigger batch and freeze! Make sure they are completely cooled before storing in the freezer.
No comments:
Post a Comment