Grilled Pizza For A Summer Treat!

Summertime is "Grilling" time and I LOVE pizza!! Most people do. Its easy, quick to cook, and yummy! Here is a favorite of mine that has lots of options for those who like their pizzas with different toppings. I like pineapple & cheese toppings, so that is what I used in the recipe, however you can add any toppings you like. The combos are endless! Enjoy!!

[source]

Ingredients

1-2	large wheat tortillas
1 lb	grilled chicken
1/2 c	salsa
1 can 6 oz	chunk tidbits Pineapple ea. cheddar & monterey jack cheese, shredded
1 can(s)	diced tomatoes, no salt added, drained well Optional:
1 pkg             1 sm	Pepperoni onion, sliced & grilled
1 sm	green bell, sliced & grilled
1 c	mushrooms, sliced & grilled

1. Grill chicken breasts let cool and rip in shreds[if you have left over chicken you can use that too]

2. Grill onions and green peppers and mushrooms with low fat margarine[I use

" I Can't Believe It's Not Butter"]

3. Brush both sides of the tortilla shells with olive oil

4. Place on grill rack for 1-2 min. on each side. Remove from grill, top w/  salsa, cheese's, chicken, diced tomato & veggies.

5. Place back on grill, close lid so cheese will melt.

Mexican Style Rice Casserole Dish

• 
• This is a wonderful casserole recipe I love casseroles don't you? 
• Mexican Style Rice Casserole 

1 spray cooking spray 
4 cups cooked brown rice[or white]
1 ¼ cups salsa
1 teaspoon ground cumin
15 ounces canned re fried beans
10 ounces frozen corn kernels , thawed [or canned]
4 ounces canned green chili peppers , mild, diced
1 tablespoon chili powder

1 red or green bell pepper10 ounces frozen chopped spinach or 10 ounces collard greens , thawed 

and set to drain in a strainer over a bowl
¾ cup low-fat shredded cheddar cheese , divided [use mozzarella for gooey purposes] 

• 2 tablespoons cilantro , fresh, chopped (optional, for garnish)

Directions:

1. 1
   Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.
2. 2
   In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
3. 3
   In another large bowl, combine refried beans, corn, chili peppers, bell peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
4. 4
   Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
5. 5
   Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

Enjoy!