Across the Border Breakfast Pizza

Across the Border Breakfast Pizza

CREATED BY: Eric Ruiz | Central High School | Erin Sullivan

IngredientsNutrition
24 leaves Fresh Spinach
3/4 cup Breakfast Sausage (turkey)
1 cup Cottage Cheese
2 tsp Cayenne Pepper
1 cup Masa Flour
4 Large Egg Whites
3/4 cup Tap Water


4 Servings
Calories: 301.4
Fat: 18.4g
Saturated Fat: 3.3g
Cholesterol: 20.7mg
Sodium: 615.1mg
Carbohydrates: 22.7g
Dietary Fiber: 9.6g
Protein: 16.5g
Calcium: 191.9mg
Directions
  1. Preheat the oven to 400 degrees (F).
  2. Combine masa and water in medium bowl until masa is no longer sticky.
  3. Roll dough into 4 balls.
  4. Get 2 pieces of parchment paper and tortilla press, lay the dough down and use the press to form into tortillas. If you don’t have a tortilla press you can roll out about an inch with a rolling pin.
  5. Cork tortillas in a saute pan until lightly brown.
  6. Spread the cottage cheese on top and lay on spinach.
  7. Bake for 10-12 Minutes
  8. Cook turkey sausage in a skillet and then set aside.
  9. Scramble 4 egg whites in a saute pan.
  10. Top pizza with turkey, eggs and cayenne pepper.

Mushroomistic and Sausageonus

Mushroomistic and Sausageonus

CREATED BY: Emily Kuo | Arizona College Preparatory High School | Jennifer Hudson

IngredientsNutrition
1 tsp Baking Powder
3 cups All-Purpose Flour (divided)
2 dashes Salt
1 cup Warm Water
1 tbsp Olive Oil
1/2 cup Tomato Paste
1 cup Fat Free Mozzarella Cheese (shredded)
5 Medium Mushrooms (sliced)
5 Pork Breakfast Sausage Links (sliced)
4 Servings
Calories: 495.4
Fat: 14.8g
Saturated Fat: 4.1g
Cholesterol: 24.8mg
Sodium: 689.6mg
Carbohydrates: 67.4g
Dietary Fiber: 3.9g
Protein: 22.5g
Calcium: 334.9mg
Directions
  1. Preheat Oven to 400 degrees (F)
  2. Combine baking powder, flour (2 1/2 cups), and salt into a mixing bowl. Mix well.
  3. Start kneading the dough as you slowly add the water.
  4. Knead the dough together until it forms a doughy ball.
  5. Add the oil to the dough. Knead the dough a couple times.
  6. Once finished, cover the dough with a damp towel for 5-10 minutes.
  7. When the dough is finished, use the remaining flour and lightly flour the work area.
  8. Put dough on floured area and use a rolling pins to roll the dough into a 12 inch circle (do not make the dough to thin, or it will not rise as much). Put a piece of parchment paper on top of the pizza tray.
  9. Transfer the dough onto to the pizza tray. Take the edge of the dough and fold it slightly to make a crust.
  10. Take the tomato paste and spread it out into the pizza. Then, sprinkle the cheese on top. Lastly place the mushrooms and sausage on top.
  11. Place the pizza into the oven, and let it bake for about 15-17 minutes, or until it’s golden brown.
  12. Take pizza out of the oven and transfer onto a plate.

Watermelon Berry Pizza

Watermelon Berry Pizza

CREATED BY: Damian Cecala | Ironwood Ridge High School | Jean Gowen

IngredientsNutrition
1 Watermelon Slice
2 cup Low Fat Yogurt
3/4 cup Fresh Strawberries
1/2 cup Granola
3/4 cup Raspberries
3/4 cup Blackberries
1/4 cup Balsamic Vinegar


4 Servings
Calories: 254
Fat: 5g
Saturated Fat: 2g
Cholesterol: 6mg
Sodium: 87mg
Carbohydrates: 47g
Dietary Fiber: 5g
Protein: 8g
Calcium: 202.9mg
Directions
  1. Cut 1 inch thick slice of watermelon in the widest part.
  2. Grill watermelon for 5 minutes on each side.
  3. While watermelon is cooking cut strawberries in half.
  4. After watermelon is grilled spread yogurt across the top evenly.
  5. Sprinkle granola over yogurt.
  6. Add berries.
  7. Drizzle balsamic vinegar on top.
  8. Cut into quarters.

Saturday Morning Breakfast Pizza

Saturday Morning Breakfast Pizza

CREATED BY: Bria Fogelson | Liberty High School | Kristen Poe

IngredientsNutrition
1 cup Arugula
4 Whole Eggs
3 oz Baby Bella Mushrooms
2 oz Breakfast Sausage
2 Cup Swiss Cheese (shredded)
3 tbsp Butter
3 tbsp Flour
3/4 cup Milk
5 Egg Whites
pinch Salt & Pepper
1/4 tsp Garlic Powder
1/4 tsp Oregano		4 Servings
Calories: 177
Fat: 12g
Saturated Fat: 6g
Cholesterol: 104mg
Sodium: 160mg
Carbohydrates: 3.5g
Dietary Fiber: 2g
Protein: 11g
Calcium: 17mg

Directions
  1. Preheat oven to 375 degrees (F).
  2. Cook breakfast sausage in saute pan.
  3. Slice mushrooms.
  4. Line a large circle cake pan with parchment paper with enough to hang off the sides.
  5. Whisk egg whites and 1 cup cheese together until frothy.
  6. Pour egg/cheese mixture into cake pan and bake until egg whites have stiffened and set.
  7. While the crust is cooling, in a small bowl whisk 3 tbsp melted butter in a saucepan and whisk in four for about 2 minutes. Slowly mix in milk, add seasonings to taste. Remove from burner
  8. With a pastry brush, cover the pizza “crust” with the sauce then sprinkle the rest of the cheese on top evenly. Create 4 little nests to crack eggs into. Sprinkle mushrooms and sausage over the cheese while reinforcing the little nests.
  9. Put back in oven and bake for about 8 minutes.
  10. Remove from the oven then crack eggs into nests and back for about 5-10 more minutes or until the eggs are cooked to your liking.
  11. Remove from oven and set aside to cool.
  12. Sprinkle with arugula and enjoy.

Island Smoothies

Island Twilight Smoothie

CREATED BY: Christopher Biello | Flagstaff High School | Patti Pastor

IngredientsNutrition
1 tbsp Chia Seeds
1 cup + 2 tbsp Greek Yogurt (low fat)
1 cup Frozen Mango Chuncks
1/2 cup Frozen Blueberries
1/2 cup Frozen Pineapple Chunks
1/4 cup Lemon Juice
1 tbsp Honey
3/4 cup Ice

2 Servings
Calories: 296
Fat: 5g
Saturated Fat: 2g
Cholesterol: 11.2mg
Sodium: 54.3mg
Carbohydrates: 50.1g
Dietary Fiber: 5.3g
Protein: 16.4g
Calcium: 205.5mg
Directions
  1. Soak chia seeds in water for 5 minutes to soften
  2. Add all ingredients into a blender
  3. Blend until smooth
  4. Serve and enjoy!

Pisces Roll Ups

Pisces Rollups

CREATED BY: Bria Fogelson | Liberty High School | Kristen Poe

IngredientsNutrition
1/2 Large English Cucumber
2 oz Smoked Salmon (ready-to-eat)
4 oz Greek Cream Cheese (room temp)
1/2 cup Arugula Leaves
pinch Dried Dill Weed
pinch Salt
pinch Pepper


4 Servings
Calories: 200
Fat: 9.5g
Saturated Fat: 4.5g
Cholesterol: 43mg
Sodium: 729mg
Carbohydrates: 8.7g
Dietary Fiber: 1.3g
Protein: 19.7g
Calcium: 21mg
Directions
  1. Wash and cut the ends of your cucumber, then using your vegetable peeler slice cucumber into long strips. Once you hit the seeds, flip the cucumber over and repeat on the other side.
  2. Cut salmon into little bite size pieces and set aside
  3. Lay cucumber flat on a clean work surface then with your softened cream cheese gently spread an even layer onto your cucumber slices.
  4. Place salmon strips on top of a cream cheese followed by a few leaves of arugula.
  5. Lightly season with salt, pepper and dill.
  6. Lastly, carefully roll up your cucumber at the shortest end tightly then secure it with a toothpick.

Cheddar Jalapeno Dip

Cheddar Jalapeno Dip

CREATED BY: Carlos Lagarda | Santa Rita High School | Kerri Haeflinger

IngredientsNutrition
3/4 cup Cream Cheese
1/4 cup Ricotta
1 Small Jalapeno (diced)
1/3 cup Cheddar Cheese (shredded)
1/2 tsp Cumin
1/2 tsp Chile Powder
1-2 cup Pita or Tortilla Chips
Salt & pepper to Taste
Cilantro Garnish
2 Servings
Calories: 181
Fat: 14.5g
Saturated Fat: 8.4g
Cholesterol: 43.4mg
Sodium: 206mg
Carbohydrates: 7g
Dietary Fiber: .25g
Protein: 6.4g
Calcium: 143mg
Directions
  1. Using a stand mixer, mix cream cheese and ricotta.
  2. Fold in spices, diced jalapeno, and cheddar cheese.
  3. Add garnishes and chips and serve.

Spinach Bacon Breakfast Pizza

Spnach Bacon Pizza

CREATED BY: Brayden Chapman | East Valley Institute of Technology | Armour Black

IngredientsNutrition
1 oz Bacon Strips
5 oz Baby Spinach
1/3 cup Alfredo Sauce
4 White Tortillas 8″
8 oz Low Sodium Mozzarella
1 cup Egg Whites
1 Egg Yolk
1 tbsp Dried Basil

4 Servings
Calories: 319.4
Fat: 13g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 707mg
Carbohydrates: 29g
Dietary Fiber: 3g
Protein: 20g
Calcium: 276mg
Directions
  1. Preheat oven to 400 degrees (F)
  2. Cut bacon into small pieces and cook in pan on medium-high heat until lightly brown, then set aside on a paper towel.
  3. Separate egg whites from the yolks of four eggs. Add one yolk to four eggs whites and mix until combined.
  4. Place eggs in a saucepan on medium-low heat and stir constantly until eggs start to clump up, turn off the heat and add basil and Alfredo sauce. Stir to combine.
  5. Assemble breakfast pizza by spreading a thin layer of egg Alfredo mix on the tortilla. Add 1/4 of the cheese, layering evenly and spread the bacon and spinach over the pizza.
  6. Place pizza on a metal pizza tray and cook 5-8 minutes or until the sides start to brown up (the more brown the crispier).