I found a new product and created a new recipe to love!
Every try one of those whole wheat tortillas? Ever notice that sickeningly sweet aftertaste they have? However they are compensating for refined flour it seems to involve some sweetener. Well, I avoid wheat tortillas because of that. But I am trying to get refined flour out of my diet because apparently, it will help me feel better in a laundry list of ways.
So I grabbed a bag of these:
I try not to buy into the hype of foods that claim too much but then I turned the bag over and saw this:Do you see that one line there? The one that says Fiber?? Yes, it says 11 grams! 44% of a daily diet! And that’s for the taco-sized tortillas! What the heck are they putting in these things? Whatever it is, it’s like fiber gold! The burrito-sized bags say something like 82% on them. In one tortilla! Fiber is something I wanted to add to my diet, because well, I eat too many refined carbs, so I am sure I don’t get enough. But taking 8 million fiber pills a day stinks. I am quite pleased to find these little suckers.
And they are really really good. They taste ALMOST like a regular tortilla. At least in flavor. The texture of course is a little bit off because of the added wheat. And unfortunately, this is not a 100% whole grain product, but it’s a start. It’s a way to eat some of the foods I want to eat (like a low-fat breakfast burrito made with egg beaters, bacon bits and Tony Chachere’s…really yummy) and not overload on the foods I need to avoid.
I also came up with a new recipe this weekend using the tortillas (although I actually used regular burrito tortillas that I had bought as a back up to the carb control ones because I was really hungry and didn’t want to mess the entire meal up! But I am pretty sure it will taste good with the carb control version, too). This recipe is a variation on the tortilla pizza at Souper Salads, and a local restaurant that long ago closed. The restaurant used this as an appetizer.
1 burrito tortilla
1/2 red onion, sliced thin
2 Roma tomatoes, sliced thin
5-7 large mushrooms (I prefer the baby bella mushrooms), sliced thin
7 slices of pepperoni, cut into quarters
1/4 cup tomato sauce (I like Ragu)
Reduced fat mozzarella (or if your store doesn’t have reduced fat, try 3/4 fat free mozzarella topped with 1/4 regular mozzarella for good melting)
Put red onion, and tomatoes (sprinkled with salt) on a cookie sheet (I used the toaster oven) and broil for 10 minutes to evaporate some of the water. Remove onions and tomatoes and repeat with mushrooms (sprinkle with salt) for 5 minutes or until they have shrunken to half their size.
Place tortilla on a cookie sheet or pizza pan, and brush with olive oil. I have a specialty oil that has basil and garlic in it. If you don’t have an oil like that, just sprinkle a little crushed garlic and basil onto the tortilla.
Add toppings (and if you line the tomatoes up by leaving space between them for the pizza cutter, you will be able to cut the pizza without having to cut a tomato (which always causes a mess!))
Then add the mozzarella. Don’t add too much, because, remember, this is a super thin crust, so it can’t be weighed down too much.
Put in oven at 400F for about 10 minutes, but keep an eye on your pizza, it will be golden brown before you know it!
Voila! A low carb, low fat pizza, that is really delicious! Just be sure to share this with someone because you are going to want to eat the whole thing! 🙂
The entire time to make this meal was 30 minutes, and that included 10 minutes for the toppings to broil, and 10 for the pizza to cook.