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Be Ro Cookbook
HG's Spicy Mexican Pizza
The recipe is adapted from Hungry Girl 200 Under 200 cookbook (I can't remember the exact name though).
1 serving = 3 points
1 large, light tortilla (LaTortilla Factory, FlatOut Light, etc)
1/3c diced tomatoes with diced green chiles (Ro-Tel)
1/3c Morningstar Farms Original Crumbles
2 Tbsp fat free shredded cheddar
2 Tbsp fat free shredded mozzarella
Taco seasoning to taste
Pre-heat oven to 375*
Pre-heat sprayed skillet over medium heat.
Cook tortilla on each side, until slightly firm.
While warming tortilla, place crumbles in a small dish. Top with taco seasoning and stir until well combined.
Transfer tortilla to prepared baking sheet.
Top tortilla with diced tomatoes, leaving a 1 inch border all around.
Top tomatoes with frozen crumbles.
Top crumbles with both cheeses.
Place in oven and cook for 11-13 minutes, or until tortilla is lightly browned & crispy.
Notes: You could use cooked ground beef/turkey/chicken in this, adjust points accordingly.
I thought this would be good with some diced green onions and various other veggies to make it more hearty. I used almost the full can of Ro-Tel since it's small, instead of just 1/3c.
30th September 2007 / Day 273
Mr Magic and I made 4 batches of scones today for him to take to work tomorrow. Mmmm.
225 g (8 oz) Be-Ro Self Raising Flour
50 g (2 oz) margarine
25 g (1 oz) caster sugar
50 g (2 oz) currants/sultanas/raisins/cherry
1 medium egg, beaten with sufficient milk to make 150 ml (? pint) liquid
1 Heat oven to 220?C, 425?F, Gas Mark 7 and grease a baking tray.
2 Mix flour, and salt, rub in margarine and stir in sugar and fruit.
3 Add egg mixture and milk reserving a little for brushing the tops.
4 Knead lightly on a floured surface and roll out to 1 cm (? inch) in thickness and cut into 6.5 cm (2? inch) rounds.
5 Re-roll the trimmings and cut more rounds.
6 Brush the tops with egg and milk and bake for about 10 minutes.
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