Mini Veggie Pizzas!

I had some sauteed onions, mushrooms and bell peppers in the fridge that were just sitting there. I was hungry, but not sure what to make.

I preheated a pizza stone in the oven at 425.

I took a sandwich thin, opened it and spread a teaspoon of olive oil on each half. Then I crushed a clove of garlic, and divided it on each half.  On top of the garlic I layered 1/2 cup of the sauteed onions, mushrooms and bell peppers (that I had warmed in the microwave.) Finally, I placed a slice of mozzarella cheese on top.

I baked it for 10 minutes, or until golden brown.

Nutritional data (for two halves):
Calories:     386
Fat:            23.9g
Sat fat:         7.5g
Chol:            22mg
Sodium:      482mg
Carbs:        31.7g
Fiber:           6.3g
Protein:         18g

My Grilled Cheese Sandwich

Grilled Cheese, Trevor-style
Serves 1

1 sandwich thin
2 slices sharp cheddar cheese
1/2 cup previous prepared sauteed onions/bell peppers/jalapeno peppers
Cooking spray

1.  Pre-heat non-stick skillet over medium-high heat.
2.  Build your sandwich with the veggie filling between the two pieces of cheese
3.  Spray the cooking surfaces of the sandwich thins with cooking spray and lay in skillet.  Turn when the bread begins to get golden brown.
4.  Cut in half and serve.  I like mine with fresh mashed avocado.

Nutritional data (excluding the avocado and watermelon):
Calories: 411
Fat: 26.7g
Sat fat: 12.8g
Chol: 59mg
Sodium: 520mg
Carb: 28.3g
Fiber: 6.4g
Protein: 19.7g

This sandwich is fairly high sodium, mostly due to the cheese. I don’t make this often, but it is a wonderful comfort food dinner. The mashed avocado and watermelon wedge balance the fire of the jalapeno in the veggie filling.

The veggie filling is simply 1/2 onion, 1 bell pepper (I prefer red) and 2 jalapenos, diced but not seeded.  Saute in a little olive oil until everything starts to get very soft and caramelized.