Recipes

[b][size=150]Mushroom Mix and Chicken Pizza[/size]

Ingredients:
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5 to 6 cremini mushrooms, sliced
5 to 6 white button mushrooms, sliced
5 to 6 oyster mushrooms, sliced
1 cup cooked chicken, coarsely diced
4 6-inch whole wheat tortillas
4 to 6 tablespoons Nuttin' Better Sauce, recipe follows
2 to 3 tablespoons grated mozzarella cheese
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Preparation:[/b]

Preheat oven to 400°F.

Place tortillas onto foil lined baking sheet. Spread 1 to 2 tablespoons sauce on each tortilla. Divide mushrooms and chicken onto each of the tortillas. Sprinkle with cheese.

Bake for 5 to 10 minutes. Serve immediately. Makes 4 pizzas





[b][size=150]Nuttin' Better Sauce[/size][/b]

This versatile spread can be used on its own, on a platter with cheese and vegetables, blended into dips and as a healthy ingredient in many savory dishes.
[b]
Ingredients:[/b]

1 roasted red pepper
1/2 cup dry bread crumbs
1 large garlic clove, minced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 cup pecan halves
1/4 cup canola oil
Salt to taste
[b]
Preparation:[/b]

Add red pepper, bread crumbs, garlic, lemon juice, cumin, red pepper flakes, and pecans to food processor. Pulse once or twice just to blend ingredients.

Add canola oil and blend ingredients to form smooth consistency. Add salt to taste. Sauce can be stored in refrigerator, covered, for up to one week. Makes 1 1/4 to 1 1/2 cups