What do you get when you merge two really tasty kid-friendly dishes? Taco salad pizza! Catherine McCord of Weelicious dreamt up this delicious dish that is incredibly adaptable. Use either homemade or storebought pizza dough and let the kids in on the fun of adding toppings to the pizza. Catherine recommends making this dinner in a cast iron skillet if you prefer thick crust or a half sheet pan if you like your pizza on the thin side.

4-6 servings
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients:
1 pound pizza dough, at room temperature
1/2 cup salsa
1 cup refried beans
2 cups cheddar, mozzarella and/or Monterrey Jack cheese
1 tablespoon olive oil
1 small red onion, diced

1 package plant-based ground meat
1 1/2 teaspoon taco seasoning
1/2 teaspoon salt
1/2 cup romaine lettuce, washed and chopped
1 avocado, pitted and diced
1/4 cup sour cream

2 tablespoons cilantro
Optional Toppingssli
radish, sliced
tomatoes, diced

Preparation:

1. Preheat oven to 425 F.

2. Lightly grease a sheet pan with olive oil and stretch the dough to fit the size of the pan (about 16″ x 11″). Alternatively, you can use a large circular pizza pan or 12-15 inch cast iron skillet.

3. In a medium bowl stir the salsa and refried beans until thoroughly combined. Spread on top of pizza dough and top with grated cheese.

4. Bake pizza for 18-20 minutes or until cheese is golden and bubbly.

5. While pizza is baking heat a large sauté pan over medium/high heat, add 1 tbsp olive oil, add red onion, plant-based protein starter, taco seasoning and salt. Break apart with spatula and cook until moisture has evaporated and plant-based meat browns, about 12 minutes.

6. Remove pizza from the oven, top with plant-based meat, lettuce, avocado, sour cream* and cilantro and other optional ingredients.

* for decorative fun place sour cream in the corner of a small zipper bag. Use scissors to cut a small hole in the corner of the bag and twist it to resemble a piping bag. Drizzle the pizza in a zip zag pattern.

This post originally appeared on Weelicious.

RELATED STORIES:

Easy Shakshuka Recipe

Noodle Pancake Recipe

Fruit and Oat Crumble Bars Recipe

Catherine McCord is the co-founder of One Potato and the founder of the popular Weelicious brand, a trusted content resource synonymous with family and food. She has written three cookbooks including her latest Smoothie Project. She lives in Los Angeles with her husband and three children.

Summer is almost here. That means more time playing and less time cooking. COVID has got us all cooking at home more. But on those occasions when you just don’t want to take a break from all of the play to cook lunch or dinner, these are the pizza places you can turn to. Offering curbside and delivery, these are the Portland pizzerias you can turn to when making a meal is off the table.

Apizza Scholls

Offering 18″ to-go orders only, Apizza Scholls is a family favorite. From salads to antipasti to dessert, there’s plenty of options for families with varied tastes. You can build your own pie or choose from a list of favorites like the Amatriciana made with whole milk mozzarella, grana padano, lite sauce/chili flake/herbs/garlic, and house cured bacon & red onion. The Apizza Amore is sure to become a family favorite with tomato sauce, mozzarella (whole milk & fresh), grana padano, fresh garlic, extra virgin olive oil & fresh basil after bake plus Capicola.

Online: apizzascholls.com

Photo: Andy Cuzma via pexels

Blackbird Pizza

This establisment has made delivery easy. You can order up your pie through any of the most popular apps like Uber Eats, Chow Now, Caviar, Postmates and Grubhub. Your family can enjoy whole pies like the Garden harvest which is packed with all of your favorite veggies, or the Farmers which has cured bacon, red onion, mozzarella and more.

Online: blackbirdpizzapdx.com/

Mississippi Pizza

This local favorite is offering free delivery for locations within three miles of Mississippi Pizza. This area is roughly from NE Columbia Blvd to HWY 84, NE Greeley to NE 33rd. For orders outside this zone they continue to offer delivery through Caviar. Choose from veggie, Margherita, The King (Fresh Basil, parmesan, balsamic reduction drizzle), or the Penelope’s Pie (Caramelized onion sauce, spinach, beets, artichoke heart, parmesan).

Online: mississippipizza.com/

photo: hot lips via yelp

Hot Lips

This popular spot delivers handcrafted meat, vegetarian, vegan, gluten-free and whole wheat pies out of six Portland locations. They also deliverhandcrafted meat, vegetarian, vegan, gluten-free and whole wheat pies out of all of their Portland shops. We promise, you won’t be disappointed with their tasty slices. And there’s something for everyone in your crew. No one goes hungry when Hot Lips is on the job.

Online: hotlipspizza.com/

Pizzicato

Break the monotony of home cooking with Pizzicato’s irresistible pizza, a combination of Jambon, Fig, Gruyère, caramelized onion, and fresh thyme. Or, choose from three additional new specials, and rest assured that they are focused on the safetof their food preparation, pick up and delivery. Your family has options with this special spot. There’s everything from the Just Cheese to the classic Pepperoni to the Barbecue Chicken. Is your mouth watering yet? Ours it.

Online: pizzicatopizza.com/

Sizzle Pie

This spot is open for curbside pickup and delivery from all of its Portland locations. With a huge selection of specialty options, from the Ol’ Dirty (salami, ricotta, olive oil, and pepperoncinis) to the Vegan Angel of Doom ( vegan “mozzarella”, fresh jalapeños, pineapple, shaved almonds and fresh cilantro) there’s something for everyone in your crew.

–Annette Benedetti

RELATED STORIES

100 Must-Try Summer Adventures in Portland

Kids might agree that hot dogs are their favorite food group, but all dogs are not created equal. Next time you’re serving up this classic kiddie fare, up your game big time by tricking out your hot dogs to look like iconic Disney Princesses.

Thanks to this inspiration from Anna Hezel and Gabriella Paiella at Lucky Peach, recreating your favorite Disney Princess requires just a few ingredients and provides loads of fun. Playing with your food never looked so good. Check out what Anna and Gabriella put together below!

Belle

American Cheese, Mustard, BBQ Sauce

 

Rapunzel

Red Onion, Corn Silk, Ketchup

Pocahontas:

 American Cheese, BBQ Sauce, Ketchup, Mustard, Onion Shaving 

Ariel

Siracha, Red Onion, Lettuce 

— Francesca Katafias

All photos: courtesy of Lucky Peach

 

RELATED STORIES

Krispy Kreme’s Spring-Themed Mini Donuts Are a Ray of Sunshine

Walmart’s New Ice Cream Flavors Include Root Beer Float and Margarita

This Waffle Maker Encourages You to Play with Your Food

Who said nachos have to be bad for you? This recipe from Rani Hansen of You Totally Got This proves otherwise. They’re a great way to sneak extra veggies into your kids’ diet, but they also feel like a special treat.

Ingredients
1 1/2 cups corn chips
½ cup grated cheddar cheese
1 cup canned crushed tomatoes
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
Pinch chili powder (or more if you like it hot)
1 small red onion
2 cups canned corn kernels
1 cup canned black beans
½ avocado
Fresh cilantro to garnish
1 long red chili to garnish (optional)
¼ cup yogurt (regular or coconut) or sour cream to serve

Method
1. Turn on your broiler.

2. Dice the avocado and red onion, and thinly slice the chili (if using). Set aside.

3. Add the crushed tomatoes, cumin, paprika, garlic powder and chili powder to a small saucepan and place on the stove over medium heat, stirring for 2 minutes or until warmed through.

4. Take the saucepan off the heat and set aside.

5. Place the corn chips in the bottom of a small shallow baking dish and sprinkle with cheese. Place under the broiler until the cheese has melted. This will only take a minute, so keep your eyes peeled.

6. Remove the tray from the grill and top the melted cheese with the nacho sauce before layering on the chopped red onion, corn and black beans. Place the tray back into the oven for 5 minutes or until the ingredients are warmed through.

7. Remove your nachos from the oven and top with avocado, cilantro and chopped chili (if using). Serve with yogurt or sour cream.

Rani Hansen shares lots more healthy recipes like this one on her blog, You Totally Got This. Head to her site to find more kid-approved meals that’ll come together in half an hour or less.

For a hearty meal that the whole family will love, you’ve got to try this delish slow cooker meal courtesy of Jessica from Lanc Foodie Girl. It only takes three ingredients, but you can also jazz the tacos up with your favorite toppings. Jessica recommends using chicken thighs since they stay moist, and you don’t even need to defrost them before popping them in the slow cooker.

Ingredients
4 boneless, skinless chicken thighs
2 tbsp. taco seasoning
1 jar salsa
Fire roasted green chiles (optional)
Optional toppings: limes, guacamole, Mexican cheese, chopped red onion, sour cream

Method
1. Dump chicken, taco seasoning and salsa into your slow cooker. Set it to low and cook for 8-10 hours.  

2. Before serving, with 2 forks, shred the chicken right in your slow cooker. If desired, mix in the fire roasted green chiles. Serve immediately.

This recipe and photo come courtesy of Jessica, who works in corporate America by day and shares delicious recipes on her blog Lanc Foodie Girl by night. Check out her website for more drool-worthy ideas.

Dining out when a member of the fam is on a vegan diet or has food allergies no longer has to be a tall order! We’ve taken the guesswork out of where to go for the best vegan, vegetarian and gluten-free food around town. The following 12 restaurants offer clearly notated delicious menu options to help you order up healthy food that meets your dietary needs. We’ve found everything from vegan, gluten-free Thai food, vegan carne asada and vegan donuts to gluten-free pot pies and a plant based drive-thru restaurant!

True Food

You're in good hands when ordering your meal at True Food Kitchen in Mission Valley––the menu clearly notates the GF, V and VG choices and knowledgeable waitstaff can help your customize your meal to accommodate your diet. You’ll love the airy floor plan and open kitchen where you can watch chefs prepare fresh, delicious meals. Customer favorites include the tasty, creative Inside Out Quinoa Burger. This vegetarian, gluten-free dish is filled with hummus, tzatziki, tomato, cucumber, red onion, avocado and feta. Enjoy it with a delicious side of sweet potato hash. The flavors are fresh, delicate and never drowned in oil or sauces. Other nice choices include a baked spaghetti squash casserole with organic tomato, caramelized onion and fresh mozzarella. There are several vegan pizzas served flatbread style (and a gluten-free pizza crust may be subbed in for any pizza on the menu). Try the pizza with roasted artichoke and black truffle. Yum!

7007 Friars Rd., Ste. D394
San Diego, Ca 92108
619-810-2929
Online: truefoodkitchen.com/locations/san-diego/

Photo: True Food Kitchen

Where do you dine out on an alternative diet? Please share in the comments.

–– Cherie Gough

A quick and easy veggie pasta salad that is perfect for a BBQ side dish or a light and refreshing main meal. Gluten free, but tastes great even the next day!

Serves: 4

Ingredients:
1 package your favorite pasta (we use the TruRoots Gluten Free pasta)
1 cup broccoli
½ red bell pepper
½ green bell pepper
½ red onion
½ yellow squash
½ zucchini
a drizzle of your favorite olive oil, I used both basil infused and lemon pepper infused olive oil by Round Pond (optional, omit if you are avoiding oil)-see note
2 tablespoons balsamic vinegar
lemon pepper and Himalayan pink salt to taste

A note from the chef: If you want the infused olive oil taste but don’t have the infused olive oil you can combine regular olive oil and a squeeze of lemon and/or chop some basil up and add it to the salad. Any pasta will work but beware of many gluten free pastas because they aren’t as good if not served fresh.

Method:
1. Cook pasta according to package directions. Meanwhile, wash and chop veggies.

2. Add chopped veggies to a large bowl. Once the pasta is done, drain with a pasta strainer and put it in the bowl on top of the chopped veggies. If you leave it as is for 10-15 minutes, the warm pasta will wilt the veggies just enough so that they are still raw but slightly tender.

3. After about 10-15 minutes, add oil, balsamic vinegar, lemon pepper and salt and mix well. Taste and add more if needed.

Are you planning to make this gluten-free veggie pasta salad today?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Fish Tacos

Skip the battered fish tacos and try these fresh tilapia tacos instead from food blogger, Marissa of OMGFood. You’ll say, “OMG this is so good” after taking a bite. Read on for the full step-by-step recipe.

Ingredients:
2 tilapias, about 1lb
2 tablespoons extra light olive oil
juice from half a lemon
½ teaspoon kosher salt
1 teaspoon coriander
1 teaspoon cumin
½ teaspoon cayenne pepper (optional)

Toppings:
8 corn or flour tortillas*
shredded cabbage
red onion, finely chopped
cilantro leaves (optional)
lime wedges (optional)

Good to know: Warm your tortillas by preheating a small skillet over medium heat. Place a tortilla in the pan one at a time for 30 seconds to a minute per side; until the tortillas are soft and warm. Set aside in a tortilla warmer or foil covered plate until ready to use (I warm my tortillas as the fish is cooking).

Method:
1. Combine olive oil, lemon juice, and spices in a small bowl and whisk until well blended.

2. Place the fish in a large bowl or ziplock and coat with the dressing. Let it marinate for at least twenty minutes or up to two hours.

3. Preheat skillet over medium-high heat.

4. Add fish to skillet and cook three minutes per side. Discard the remaining marinade.

5. Shred the fish with a fork.

6. Assemble tacos with toppings. Enjoy!

Do you have a favorite type of fish for fish tacos? What do your kids think of this recipe? Leave a comment below!

For more fantastic recipes visit Marissa’s blog, OMGFood and don’t forget to follow this Boston write and foodie on Facebook by clicking here

Burgers be gone! After one bite, these mini chicken sliders are all your kids will be raving about. The yogurt (we like Greek yogurt) combined with the garlic and lemon adds flavor to the slider and is a much healthier condiment than mayo. You can even prepare the ground chicken mixture the night before and the next day all you need to do is fire up the grill or stovetop before dinnertime. It’s really that easy.

Ingredients
Chicken patties:
1 lb ground chicken
1/4 cup red onion, finely chopped
2 tsp lemon or lime juice
salt and pepper
1 tbsp oil
1 tbsp cold water
1-2 tbsp oil (for frying patties)

Optional:
2 tsp garlic, minced
1/4 cup cilantro, finely chopped

Yogurt sauce:
1 cup yogurt
1 clove garlic, minced
2 tbsp cilantro, finely chopped
2 tsp lemon or lime juice
salt and pepper
8-10 mini burger buns or dinner rolls

Method
1. In a large bowl, combine the ground chicken with all the ingredients for the chicken patties, except the oil needed for frying the patties. Knead the mixture well for 5-7 minutes (this helps to bind the patties naturally, without using eggs or bread crumbs). Let the chicken mixture rest in the fridge for at least 30 minutes, or overnight.

2. Divide the chicken mixture into 8-10 equal portions. With lightly oiled hands, start shaping each portion into little patties, about 2-1/2 inches in diameter.

3. Heat the oil in a large frying pan; fry the patties until golden brown, about 3-4 minutes on each side.

4. To make the yogurt sauce, mix all the ingredients for the sauce together. Serve immediately or keep covered in fridge for up to 2 days.

Do your kids like chicken sliders? Tell us your thoughts on this recipe in the Comments below!

Recipe adapted from Simply Reem.

This is a super flavorful, savory dish with juicy, tender chicken that’s delicious over some whole grain spaghetti, rice, you name it. Grate some fresh Parmesan over the top of this dish and viola, dinner is ready in a flash. Be sure to hop on over to Mom’s Kitchen Handbook for more great recipe ideas.

Ingredients:
1 1/2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 large red onion, very thinly sliced
4 whole cloves garlic, peeled
1/4 cup balsamic vinegar
1 26-ounce box chopped tomatoes (such as the POMI brand) or use 28oz can tomatoes
1/2 teaspoon dried, chopped rosemary
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch swiss chard, stems removed, roughly chopped

Method (Makes 4 to 6 servings):
1. Season the chicken with salt and pepper on both sides.

2. Put onion, garlic, balsamic vinegar, tomatoes (juice included), rosemary, thyme, basil, and oregano into the crock pot and stir well.

3. Nestle the chicken pieces into the tomatoes. Turn crock pot to high.

4. Cook until the chicken is very tender, about 4 hours.

5. Add chard to the pot and stir so that it is covered with liquid. Cook 15 to 20 minutes longer until the chard is tender.

6. Serve over cooked whole grain spaghetti, brown rice, or farro.

Note: feel free to substitute kale, spinach, or other dark leafy green and adjust cooking time accordingly

Katie Sullivan Morford is a mom, food writer and registered dietitian.  You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

For more easy and delicious crock pot recipes click HERE