Pizza Bagels

Every kid, and (who am I kidding?) adult loves pizza. They especially love little pizzas that they can hold without issue. We've made this twice already since getting the book, they are so good!

Ingredients
1/2 cup store-bought tomato sauce
1/4 cup White Bean Puree
3 Tablespoons Orange Puree
4 mini bagels, sliced in half
1 cup grated part skim mozzarella cheese
16 pepperoni*

*I added the pepperoni

Directions
1. Combine tomato sauce with White Bean Puree and Orange Puree. Mix well.
2. Spread 1 tablespoon of sauce on each bagel half and then top with 1 tablespoon of grated cheese.
3. Toast on high for 5 to 6 minutes until cheese is melted and bubbly.*

*I broiled on high for about 5 minutes. Works the same!

White Bean Puree

Ingredients

1-15 ounce can white beans (great northern, navy, butter or cannellini)

2 to 3 tablespoons water

Directions

1. Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with two tablespoons of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree.

Store in the refrigerator up to 3 days, or freeze in 1/4 cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree.

Maxed Out Meatloaf

Here is that super meatloaf recipe I was talking about in my previous post!

Ingredients

1/4 cup Green Puree or Orange Puree*

2 Tablespoons tomato paste

4 Tablespoons ketchup, divided

1 large egg, beaten

1/2 medium onion (about 1/2 cup), finely minced or pureed in a food processor

1 teaspoon Worcestershire sauce

1/2 cup rolled oats, ground in a food processor

1/3 cup wheat germ, unsweetened (I did not use, and it came out fine)

1 teaspoon salt

1 pound lean ground beef or turkey

Cooking spray for baking sheet or bread pan

Directions

1. Preheat oven to 350F and spray a baking sheet or bread pan with cooking spray.

2. In a large bowl, combine the Green or Orange Puree and tomato paste, mixing well (with the back of a fork) until the green color turns brownish. Mix in 2 tablespoons of ketchup, egg, onion, Worcestershire, oats, wheat germ, and salt. Add the ground meat to this mixture and mix with your hands until well combined, then shape it into a single rectangular loaf, or 4 mini loaves, on the prepared baking sheet. Glaze the top and sides of the loaf or loaves with the remaining ketchup, adding a little more if needed to cover the top and sides of the loaf.

3. Bake for 50 to 55 minutes, until the internal temperature is 160 degrees.

*Orange Puree and Green Puree

orange puree (carrot and sweet potato mixture)

Mix with ketchup and tomato paste

Add egg and onion, mix

Add oatmeal

Mix in the ground beef

Add in to greased loaf pan

For my first try, I used the Orange Puree, and it was lovely. :)

Green Puree

This is an add in for recipes I will post from the Sneaky Chef cookbook. Refer to this recipe when I post that a recipe asks for it. This recipe can be used with the Maxed out Meatloaf.

Ingredients
2 cups raw baby spinach leaves
2 cups broccoli florets, fresh or frozen
1 cup sweet green peas, frozen
1 teaspoon fresh lemon juice
3-4 Tablespoons water

Directions
1. If using raw spinach, thoroughly wash it, even if the package says "prewashed." Using a vegetable steamer, steam broccoli and spinach in 2 inches of water in a tightly covered pot for about 10 minutes. Add the frozen peas for the last minute of steaming.
2. Once cooked, drain the vegetables and place them in the bowl of your food processor along with 2 Tablespoons of water and lemon juice. Puree on high until as smooth as possible.
3. Store in refrigerator up to 3 days, or freeze in 1/4 cup portions in sealed plastic bags or small plastic containers.

*Instant substitute- baby food peas, and garden vegetables.

Orange Puree

This is an add in for recipes I will post from the Sneaky Chef cookbook. Refer to this recipe when I post that a recipe asks for it. This can be used with the Maxed Out Meatloaf.

Ingredients
1 medium sweet potato, peeled and roughly chopped
3 medium to large carrots, peeled and sliced into thick chunks
3-4 Tablespoons water

Directions
1. In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until yams and carrots are very tender.
2. Drain the yams and carrots and put them in the food processor with two tablespoons of water. Puree on high until smooth; no chunks should remain.
3. Store in refrigerator up to three days, or freeze in 1/4 cup portions in sealed plastic bags or small plastic containers.


*You can also use the instant substitution of baby food sweet potato and carrot. It will taste exactly the same.