Low calorie tortilla pizza


Aren’t tortillas amazing? Bake them for enchiladas, fry them for chimichangas, top them with your favourite sandwich fillings and roll them, and even make pizzas out of them.

A tortilla pizza is perfect if you want something lighter than your average pizza. An extra bonus is it has far fewer calories. I calculated this one to have about 450 calories.

Low calorie tortilla pizza (serves 1)

1 tortilla wrap
Tomato sauce for the base (mine was a frozen Tesco tomato and basil pasta sauce but you could just use some chopped tinned tomatoes)

Your choice of toppings. Mine were:

Rocket (put on after the pizza was cooked)
Black pepper and chilli flakes

Spread the tomato sauce on the tortilla, add the toppings and cook in the oven at 180C for about 15 minutes.

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Dr Oetker Ristorante Vegetale Pizza

Years ago, when I was poor, I used to buy Dr Oetker’s frozen mozzarella pizza because a) they were cheap; and b) they were tasty. Back then though, they didn’t have ‘suitable for vegetarians’ on the packet and so I was a bad vegetarian and just hoped/assumed that they were.

Now they do have ‘suitable for vegetarians’ on the packet and they’ve just added a new vegetarian pizza to their range – the Ristorante Vegetale.


I haven’t eaten a frozen pizza for years but the Dr Oetker Ristorante Vegetale pizza was just as nice as I remember the mozzarella ones being and the light, crispy base was generously topped with mozzarella, cherry tomatoes, peppers, chillies and onions. The Meat Eater said it was the highest quality pizza out of a packet he’s ever had.

Because I had to share my pizza, I served it with garlic bread and jalapeno poppers.


The Dr Oetker range of pizzas have an RRP of £2.79 and can be found in the freezer aisle of ASDA, Tesco and Sainsbury’s.

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Crusty pasta & broccoli bake

As I was making this dish, I wasn’t sure how it was going to turn out as I thought it might be a bit bland.  At the first mouthful, I did think it was a bit bland and needed ‘something’ but the more I ate of it, the more I liked it.  Very nice indeed.

It’s another dish from the BBC Good Food website, but ignore what it says about being on the table in ten minutes, they are lying.

The ingredients call for 400g penne or macaroni but in the cupboard I had about 80g of macaroni and 140g of conchiglie, so I made up the difference with spaghetti that I snapped into pieces.  Also it said to boil the onion but I didn’t like the sound of boiled onion, so I fried it.  Another instruction I took no notice of was to grill it; I put it in the oven on about 200C for about ten minutes.

pasta bake 001 I won’t be blogging next week as I’m off to Naples on Monday to eat pizza for my birthday on Tuesday when apparently my life will be beginning.

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Spicy bean enchiladas

After last week’s Italian themed meals of lasagne, pizza and pasta, this week I decide to be healthy and make meals that weren’t covered in cheese.

That was the plan, anyway.

What actually happened was that I made healthy bean-based meals and then covered them in cheese.

Food for Fitness
Food for Fitness

Last night’s bean-based-cheese-covered meal was white bean chili from The Seasoned Vegetarian by Simon Rimmer which was very nice indeed, but unfortunately went unphotographed.  Tonight, however, I got my camera out to take photographs of tonight’s spicy bean enchiladas, taken from Anita Bean’s Food for Fitness: Nutrition Plan, Eating Plan, Recipes.

Spicy bean enchiladas

Ingredients (makes 4)
1 tbsp (15 ml) olive oil
1 onion, chopped
2 cloves of garlic, crushed
1 tin (420g) pinto or red kidney beans (or 175g/6oz dried beans, soaked, cooked and drained)
1/2 tin (200g) chopped tomatoes
1 tbsp (15g) taco seasoning mix or 150g (5oz) enchilada sauce
4 corn or wheat tortillas
225g (8 oz) passata with herbs or garlic
50g (2 oz) grated mature Cheddar cheese
Low fat plain yoghurt, sliced onions, shredded lettuce

  1. Heat the oil in a large frying pan.  Saute the onion and garlic for 5 minutes.
  2. Add the beans to the pan and mash roughly.
  3. Add the tomatoes, taco seasoning (or enchilada sauce) and continue to cook for a few minutes.
  4. Spread one quarter of the mixture over each tortilla.  Roll up and place seam-side down in a baking dish sprayed with oil spray.
  5. Spoon the passata over the tortillas and sprinkle the cheese over the top.
  6. Cover with foil and bake at 180C/350F/gas mark 4 for 30 minutes.  Alternatively, cover and microwave for 7 minutes.
  7. Serve with a spoonful of yoghurt, and sprinkle with onions and lettuce.

Here they are before they went into the oven.

Enchiladas pre-oven
Enchiladas pre-oven

And after.

Enchiladas post-oven
Enchiladas post-oven


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Broccoli and yellow pepper soup

Yesterday was Valentine’s Day and The Meat Eater got me a knives set.  Not just any old knives set, but the coolest knife set in the world ever.

Voodoo knife set (aka the coolest knife set in the world ever)
Voodoo knife set (aka coolest knife set in the world)

But me being a wimp that is too scared to touch the coolest knife set in the world ever, I let The Meat Eater insert them into their holders and we go out and get the worst service in the world ever from my local Indian restaurant and the next day we go out and get the best service in the world ever from a local Italian restaurant (voted Best Pizza In London by Time Out magazine (it’s not, but don’t let that put you off going, it is very nice but the nicest is Mondragone (for pizza anyway Uffizzi may have the touch on pasta))) and later on I decide to be brave and use my new knives while I’m making my weekly soup and so I decide to use the one penetrating his right leg to chop up the vegetables for

Broccoli and yellow pepper soup (serves 5)

1 large onion
2 cloves of garlic
1 yellow pepper
2,500ml stock
Nutritional yeast
Black pepper
Brown miso

How to make it:
Melt the butter in a large pan
Add the onion and garlic and fry for a few minutes
Add the stock
Add the broccoli and yellow pepper
Add some nutritional yeast
Add some black pepper
After about 15 minutes, whizz it up with a stick blender and add some brown miso
Don’t cut your fingers off with new knives from the coolest knife set in the world ever

Broccoli and yellow pepper soup
Broccoli and yellow pepper soup
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