Ingredients
- 2 10" flour tortillas (Wheat or gluten-free tortillas can be used as well.)
- 2/3 cups of salsa
- 1 cup of kale
- 2 Tbsp chopped onion
- 2 thick slices of honey roasted turkey breast (cut into small pieces)
- 2/3 cups of shredded blend of cheddar and Monterey Jack cheese
Directions
Preheat oven to 350° degrees.
Place the tortillas on a cookie sheet, lightly greased with cooking oil spray. Divide the salsa and spread it evenly on each of the tortillas and then top the tortillas with equal amounts of the kale, chopped onion, and turkey breast. Sprinkle each pizza with half of the cheese and cook for 5 minutes or until the cheese is fully melted. Slice as you would any pizza and enjoy! Makes 2 servings. (This recipe can be easily doubled to feed 4.)
By: Rolisweets
Tonight is kid’s night, and guess what they chose? Macaroni and cheese, it’s what’s for dinner, with veggies on the side.
Ingredients
- 1 16 oz bag of elbow macaroni
- 4 1/4 cups of shredded blend of cheddar and Monterey Jack cheese
- 1 cup of shredded extra sharp cheddar cheese
- 3 Tbsp canola oil (or the oil of your choice)
- 3 Tbsp all purpose flour
- 2 cups of 2% milk (fat free, almonda milk, half and half, or whole milk will work as well)
Directions
Preheat oven to 375° degrees.
Prepare the macaroni according to the package directions.
In a heated medium saucepan, add the cooking oil and flour. Mix together and continue to cook on medium heat until thickened. Add the milk and continue to cook until the sauce has thickened. Remove from heat and stir in 1/4 cup of the cheddar and Monterey Jack cheese blend. Set aside to allow cheese to melt. (approx. 5 minutes)
Add prepared macaroni, 2 cups of the cheddar and Monterey Jack cheese, and the extra sharp cheddar cheese into a 13" x 9" cooking pan and mix together. Stir the cheese sauce until well blended and pour over the macaroni. Stir until well blended. Sprinkle the macaroni with the remaining 2 cups of cheddar and Monterey Jack cheese and cook for 15 minutes or until the cheese has fully melted throughout. Enjoy with your favorite veggies!
©Rolisweets
This is my treat of choice today! It's light and delicious and the best part is the two servings of fruit involved.
Ingredients
- 1 sliced banana
- 4 sliced fresh strawberries
- 3 Tbsp of light or fat free whipped topping
- 1/4 cup crushed almonds
Directions
Begin by layering the almonds, one sliced strawberry, 5 slices of the banana, and 1 Tbsp of the whipped topping in a 10 oz glass. Repeat in this order two more times or until the glass is full. This recipe is based on a single serving and can be modified to make more if desired. Enjoy!
Makes 4 (8) oz servings.
©Rolisweets
Apple crisp is one of my favorite fall desserts. The crisp and apple together is so delicious you'll want to go back for more. :)
Ingredients
5 cups sliced apples (I usually used Gala, Golden Delicious, or Granny Smith)
1 tsp ground cinnamon
1/2 cup of water
1 1/2 cups white sugar
1 cup of butter softened
1 1/2 cups all purpose flour
Directions
Preheat oven to 350 degrees and then spray a 13" x 9 " pan lightly with cooking oil spray. Place the apples in the pan and sprinkle with the ground cinnamon and water. In a bowl, mix together the sugar and butter until well blended. Add the flour and mix until all ingredients come together (it should be a soft dough-like consistency). Top the apples with the flour mixture.
Cook for 30 - 35 minutes or until the crust is golden brown. Enjoy!
©Rolisweets
