So, if you can’t beat ‘em, join ‘em, right?
I may or may not be dabbling in a gluten free diet right now. Unless you count that cheating at Texas Roadhouse last night. But I only ate one! That’s progress for me, folks! I’ve been having some recurring issues with PCOS and possibly my thyroid, and while I would LOVE to put the blame on a particular food in my diet, I know that for the most part, it’s the inability to deal with emotions the right way and feeding my feelings instead of taking them to God. I’ve come really far in that department, and while I’ve had some bloodwork done recently, I’m waiting almost a month for the follow up visit with the Endocrinologist. I figured, I might as well try it and see what happens, right?
Such a long intro just to show you the stinking pizza I made for lunch, right?
If I haven’t told you all this already, (I say “You all” rather than “y’all” mostly because I’m not really from the South…but sometimes it slips out!) I am one of those people that would rather eat leftovers until I’m BLUE in the face, rather than throw something out. I hate throwing food away! Especially if it’s because I was lazy and didn’t prep stuff when I came home from the store (thank you, Rachael Ray) and we ended up going out for dinner. And for the most part, I’m firm on throwing something out after a week.
So, last weekend we had a little celebration for my son’s birthday and had leftover spaghetti sauce and Italian chicken tenderloins. (The seasoning was Italian…not the chickens!) So, in an effort to rid ourselves of the leftovers and have a yummy and healthy lunch after church, I made tortilla pizzas.
The best part about these is that you can customize them for each person! We had a gluten free pizza with sauce, chicken and cheese, another gluten free pizza with sauce, chicken, spinach, peppers and cheese and a regular pizza with sauce, chicken and veggie shreds. I was able to put “like” things together on the same pan and keep everything segregated. The kids ate it up and I was pretty satisfied with my first dive into using a gluten free bread product. I used Food for Life Wheat and Gluten Free Brown Rice Tortillas for the base on the gluten free pizzas. We like these because they are egg free, corn free and soy free (though soy is not really on our radar, it’s nice to find products that don’t rely on it as a substitute.) I think we got a pack of 6 for around $3 in the freezer case at Whole Foods. Now, while these are a good substitute, they are best when served grilled or toasted. They are already a little crunchy, but that is from my observance only. I haven’t tried to use them as a wrap or tortilla for tacos. I think early on, we tried the La Tortilla Factory Gluten Free Tortillas, but it’s been a long time, so I don’t remember what those were like. I do remember that they were “fresh” and not in the freezer case.
Just another idea for using leftover for lunch! Try it sometime and come back and let me know what you made!
1 gluten free/wheat free tortilla
1/4 cup pasta sauce (we like Newman’s Own Marinara in a pinch!)
1/2 cup sliced bell peppers (or assorted veggies)
1 handful baby spinach leaves
2 baked or grilled chicken tenderloins, chopped
1/3 cup shredded cheese- I used Cabot Cheddar
1. Preheat oven to 400F.
2. Line cookie sheet with parchment or foil, or spray with cooking spray.
3. Assemble pizza on pan.
4. Cook pizza for 7-8 minutes, until the tortilla is crispy and the cheese is melty.
5. Slice and serve. Just make sure that if you are serving gluten free and regular pizzas, you slice the gluten free ones first.