Flatout Wrap Homemade Pizza

These are super quick and easy! A great way to make a healthy pizza fast! I have since learned that the crust would be even better if you pre-cook the wrap by itself (for 1-2 minutes) before loading it up with toppings.

I like to make mine with shaved brussels sprouts but since I didn't have any I made due with a cut up squash.

First I saute my veggies in a warm pan sprayed with some coconut oil: squash, some red onion, and a sprinkle of Italian seasoning. Once warm and soft I transfer to flatout wrap laying on a sprayed cookie sheet.

Then I sprinkle the warm veggies with a blue container filled with crumbled goat cheese and part-skim mozzarella.

Then I pop in an oven pre-heated to 350 and bake for 8-10 minutes! Ta-Da! Super simple!

We made the kids a pizza, I would normally add some meat to theirs but I didn't have any on hand. So they got a flatout spread with some spoonfuls of tomato sauce (no salt added) and a nice big handful of mozzarella and goat cheese. The goat cheese makes these pizzas!

Ingredients:

Flatout wraps (personal size pizzas so however many you need 1 per person)

Choice of toppings (I used one squash, 1/2 a red onion, italian seasoning for two servings)

Goat cheese

Part-skim mozzarella cheese

Pre-heat oven to 350. Spray cookie sheet with oil, place wrap on sheet and pre-bake for 1-2 minutes. Remove from oven, place toppings on wrap and return to oven for 8-10 minutes. 

Fix count: depending on your toppings - my veggie pizza was 1 yellow, 1 blue, 1 green

Another variation: 
Instead of tomato sauce, just use sliced tomatoes, top with cheese of your choice, protein of your choice and a handful of greens. The greens toast up nicely and become crispy! Yummy!!

Homemade Spaghetti Sauce & Turkey Meatballs

This makes a large batch! We usually jar up the extra for lunches and freeze any extra sauce.

Prep: 15 minutes 
Cook time: 60 minutes

Sauce:
1 Tbsp olive oil

1 onion, diced

3 garlic cloves, minced

4 carrots, diced

1 cup water

1 can (28oz) crushed tomatoes

1 can (6oz) tomato paste 

1 can (14.5oz) diced tomatoes

2 Tbsp dried basil

1 Tbsp dried oregano

1/2 tsp dried thyme

1/2 tsp red pepper flakes

1 bay leaf (optional)

Meatballs:
2 garlic cloves, minced
1 tsp dried parsley
1 tsp dried oregano
1 tsp onion powder
1 tsp sea salt
1/2 c rolled oats (I like to place in blender/food processor first but not required)
1 egg
1.25 lb ground turkey

Warm oil in large pot and add onions, garlic, and carrots. Saute to soften veggies. 

Then combine remaining sauce ingredients, except the can of diced tomatoes, in large pot on stove top. Cover and cook for about 30 minutes to soften carrots even more. That gives you enough time to make the meatballs. 

While sauce is cooking place all meatball ingredients in bowl and combine with hands. Roll into 1-2 inch balls (about 22 balls). Turkey meatballs are a little harder to get uniform than beef. Do your best ;-) 

After carrots are soft use an immersion blender (aka stick blender) to smooth out sauce, then add can of diced tomatoes. Be prepare things can get a little messy. 

Slowly add meatballs to sauce, gently stiring to make room for them all. Make sure sauce covers meatballs, cook for an additional 30 minutes stiring a couple times after meatballs have set, about 15 minutes. (If you stir too early the meatballs will separate.)


Meanwhile bring large pot of water to boil and cook whole wheat pasta of choice according to package directions.

Serve sauce and meatballs over spagehtti with a side salad or veggie of choice (gotta get your greens in!)

Fix count:
2 meatballs = 1 red
1/2 cup pasta = 1 yellow
1/2 cup sauce = 1 green

Optional: top with 1/2 blue of cheese of choice

Thai Turkey Lettuce Wraps

Ingredients:

1 lb ground turkey

8 ounces mushrooms, chopped

3 scallions, chipped

2 garlic cloves, minced

1 can water chestnuts, chopped (optional)

1/4 cup low sodium soy sauce

1 Tbsp rice wine vinegar

head of bib lettuce leaves

shredded carrots

chopped fresh cilantro

Sauce:

3 Tbsp low sodium soy sauce

2 Tbsp rice wine vinegar

1 Tbsp honey

1 Tbsp Dijon mustard

1/2 tsp Sriracha sauce

1/2 tsp sesame oil

1/4 cup water

For filling:

Brown ground turkey in skillet over medium-high heat. 

While turkey browns prepare sauce in small dish and set aside. Add in mushrooms, scallion, garlic, and water chestnuts, if using. Cook about 5-8 minutes. Add in soy sauce and vinegar, stir to combine for another minute. Remove from head. 

Serve turkey mixture in lettuce wraps and garnish with carrots, cilantro, & sauce. (I make a batch of rice for the kids and serve with rice for them)

Fix count: filling with drizzle of sauce: 1 cup = 1 red, 1 green, 1 spoon 

I divided one cup onto three double layered lettuce cups with a generous amount of carrots and counted 1 red, 2 green, 1 spoon

Toddler approved!!

More Jar Salads

Here are three more mason jar salads I've made. Kyle isn't a fan of fruity salads, but I kinda like them So I haven't over done them but I'll try one every now and then.

Mustard Chicken Jar Salad

Ingredients: 

1/2 cup red wine vinegar

4 tsp olive oil

2 Tbsp dijon mustard

2 Tbsp finely chopped tarragon

2 cup thinly sliced celery

3 cups cooked chicken breast, chopped

2 cups grapes

4 cups spinach

1/4 cup walnuts

Preparation: 

Make dressing: combine vinegar, oil, mustard, and tarragon in small bowl; whisk. Evenly divide dressing into bottom of four jars. 

Compile salad into jars: Evenly layer celery, chicken (red container into each), grapes (1/2 purple container), spinach (full green container in each), and walnuts on top. 

Cover and store in fridge up to three days. Shake before serving. 

Fix count: 1 orange, 1 red, 1.5 green, 1/2 purple

Crunchy Quinoa Jar Salad

Makes 6 jars

2 tsp dijon mustard
1 Tbsp white wine vinegar
3 Tbsp lemon juice
1/4 tsp garlic powder
1/4 tsp crushed red pepper
Salt and pepper to taste
1/2c extra-virgin olive oil
1 1/2 c quinoa (I made 2 cups worth to keep in the fridge for my kids' smoothies) 
3 bell peppers
4 1/2 c cooked chicken
6 cups of spring mix salad greens

Mix ingredients for dressing:
Place mustard, vinegar, lemon juice, garlic, peppers, salt, and oil in small jar. Screw on lid and shake to combine. 

Cook quinoa according to package.

Assemble Jars:
Place 1/2c quinoa in each jar, pour 2 Tbsp of dressing into each jar, shake to mix up. Next layer 1/2 c bell pepper, 3/4c chicken, and 1 cup salad greens. Cover and refrigerate til ready to eat. Enjoy within a week. 

Fix count: 1 yellow, 1 orange, 1.5 green, 1 red

I'll call this the, throw stuff together to use up what's in the fridge jar salad
Makes 4 jars

I used this AMAZING dressing! It's made with an egg yolk so make sure you consume within five days.

Dressing - place items in blender:
1 egg yolk
1 Tbsp dijon mustard
4 Tbsp lemon juice
add in some sea salt & fresh ground pepper

With blender going pour into lid opening:
1/4 cup olive oil

Assemble Jars:
1) Put 2 Tbsp dressing into four separate jars.
2) Chopped up bell pepper and celery (or whatever crunch you might have) I used a half a cup each for the first batch and 1/4 c bell pepper + 3/4 c celery for the second batch.
3) Add in a red container of diced chicken. I discovered a new cooked chicken at Costco I love better than the other stuff, just be sure to rinse and pat dry before using. They are individually wrapped and stored with some goop.
4) Stuff in a cup worth of mixed greens!

Fix count: 2 green, 1 orange, 1 red

Easter

I just realized I had this sitting in my draft box and I never got around to posting it... oops. A little late but here's our Easter Day post. 

Sunday morning we got up and the kids got to explore their baskets. They got sidewalk chalk, a human body book/puzzle, and new playdough rolly toys. Grandma Cindy sent some tin cans with candy and fun necklaces. Emma was a fan of the necklace and wore it to church.


Isaac's basket:


Mary's basket:


Emma's basket:


Checking out the flashy necklaces








Mouth full of chocolate

It was our weekend to volunteer so we had to coral the kids along so we could make it by 8:00. 

Got them all together for a quick picture at church before kiddos started to arrive.

After church we came home had lunch and everyone went down for naps. After nap we had an Easter egg hunt in our basement. It has rained the day before and it was still pretty wet out. It worked out in the basement and Isaac loved it. We ended up hiding them a few more times because he kept wanting to hunt. Once the candy was gone the girls lost interest.

Egg hunt video 1:

Egg hunt video 2:

This was that evening, having fun putting together the body puzzle. The girls are waving at him.