Mini Muffin Pizza
English muffin (wholemeal) 5 (10 halves)
Tomato paste, no added salt 2-3 tablespoons
Pineapple pieces, canned in juice (drained) 225g
Shallots, finely chopped 2
Reduced fat tasty cheese, grated ¾ cup
Preheat oven to 180°C. Split muffins.
Spread one teaspoon of sauce over half a muffin.
Place approximately 5 pineapple pieces on each muffin, sprinkle with shallots and top with grated cheese.
Bake until cheese is melted and golden.
Serve in paper bag.
100g of tomato passata sauce that meets the healthier choice criteria can replace tomato paste.
Macaroni pasta 450 gm (uncooked)
Onion, diced 1
Reduced fat cheese, grated 2 cups
Frozen or tinned corn kernel (drained) 1 cup
Cook pasta according to packet directions and drain.
Cook onion in a non-stick pan with a little water until onion is soft.
Mix in corn, drained pasta and tasty cheese to the onion.
Gently stir over medium heat until cheese has just melted.
Remove from the heat.