It can be a challenge to find healthy, delicious, quick-to-make meals your family will love. Toss a Pizza Roll, Smoked Salmon Roll, or Vegetarian Taco Burger into a cooler for a delicious on-the-go field trip meal or pack in a school (already??) lunch box. Here are some of my family’s favorites that are sure to go over big with your family too!
These rolls are super-fast to make, freeze well, delicious and are perfect to grab-and-go to toss in your lunch box. They can be made pareve or dairy, and are great for your vacation, home, work, or school meals. Using white whole wheat flour in the crust makes these Pizza Rolls even healthier for your family (and they won’t even taste the difference!).
Make this recipe pareve by leaving out the cheese. You can add any combination of the vegetables to personalize this recipe for your family.
- 1 recipe Pizza Dough (recipe below)
- ½ cup Pizza Sauce (recipe below), or you can use your favorite store bought version
- 8 ounces shredded part skim mozzarella, or pizza cheese
- 4 ounces mushrooms, thinly sliced
- 1 medium red pepper, finely diced
- 1 medium green pepper, finely diced
- 1 cup chopped broccoli
- non-stick vegetable spray
Cover 1-2 large baking sheets with aluminum foil. Spray with non-stick vegetable spray. Set aside.
Preheat oven to 375°F.
On a lightly floured surface, roll the pizza dough into an 18”x12” rectangle. Evenly spread sauce over the dough. Evenly layer the vegetables over the sauce. Sprinkle the cheese over the vegetables. Roll the dough jelly roll style lengthwise. Pinch the ends to seal. Using a sharp serrated knife, slice the rolls into 1 ½ inch pizza rolls. Carefully transfer the rolls to the prepared baking sheet, cut side up, leaving at least ½ inch between the rolls. Spray the rolls with non-stick baking spray. Bake for 20 minutes until the cheese has melted and the rolls are golden brown.
- 2 cups white whole wheat flour
- 1 cup apple juice (or warm water)
- 1 envelope rapid rise yeast (2 ½ teaspoons)
- 1 ½ tbsp olive oil
- ½ tsp salt
Microwave the apple juice for 30-45 seconds, until warm. Add yeast to juice and mix well. Combine flour and salt in a large mixing bowl. Add oil and yeast mixture to flour. Mix until smooth using a dough hook, around 5 minutes-until dough is smooth and elastic, adding additional apple juice if necessary. If kneading by hand, knead until smooth and elastic. Remove dough from bowl, spray with non-stick vegetable spray and return to bowl. Cover and let rise in a warm placed for at least 5 minutes.
For non whole wheat crust pizza, substitute 3 cups all-purpose or bread flour for the whole w
You can also use your favorite store bought pizza sauce for this recipe.
- 6 ounces tomato paste
- 3 ounces water
- 1/8 teaspoon oregano
- 1/8 teaspoon garlic powder
- ½ teaspoon olive oil
Combine all ingredients into a medium bowl. Stir until smooth.
An elegant take on your favorite sushi (with no seaweed!), these rolls are a perfect light weeknight dinner, Shabbat or Yom Tov appetizer, or a beautiful and tasty addition to a get together with friends. These rolls are made healthier with the addition of short grain brown rice, and super healthy vegetables. The multi-colored tortilla wraps are a colorful addition to your table. You can even wrap these with thin strips of cucumber or carrot for a flavorful, striking and low calorie treat – with a little kick!
- 2 cups cooked short grain brown rice
- 1 tablespoon toasted sesame seeds
- 2 tablespoons rice vinegar
- 2 tablespoons sugar or Splenda
- ¼ cup lowfat mayonnaise
- 1/8 teaspoon cayenne pepper
- 6 ounces smoked salmon, sliced
- 1 ripe avocado, thinly sliced
- 1 medium cucumber, peeled and julienned
- soy sauce for dipping (optional)
- wasabi sauce (optional)
For the wraps:
Option #1: 4 assorted spinach (green), tomato basil (red), or whole wheat (white) 9 inch tortillas.
Option #2: 6 round rice sheets, soaked in boiling water for 20-30 minutes until soft, then drained.
Option #3: 2 super large carrots, or 2 large cucumbers. Using a potato peeler, peel long and thin strips from the vegetables to use as the wraps. You can add shredded carrots to this version as well for an especially attractive and tasty roll.
In a large bowl combine the rice, sesame seeds, rice vinegar and sugar. Set aside. In a small bowl combine the mayonnaise and cayenne pepper. Set aside.
To assemble the rolls:
Place a tortilla on a cutting board. Spread 1 tablespoon of the mayonnaise mixture over the tortilla. Top with ½ cup of the rice mixture, leaving a 1-2 inch border at the top of the tortilla. Top with avocado, cucumber, and smoked salmon. Roll tightly. Repeat with remaining tortillas. Chill 1 hour. Trim ends, then slice into rolls.
For the rice paper rolls, use slightly less mayonnaise mixture and proceed as directed above.
For the vegetable rolls, spread a thin layer of the mayonnaise mixture on the vegetable strip. Spread 1 to 2 tablespoons of rice over ½ the vegetable strip. Top with pieces of shredded carrot, avocado, and cucumber, laying them vertically on the strip. Top with a piece of smoked salmon, then tightly roll into a cylinder. Serve with soy sauce or wasabi sauce.
These burgers are a snap to make and contain some of my all-time favorite ingredients: chick peas, taco seasoning and part skim mozzarella cheese. The recipe is easy enough to make that the kids can help make it and they especially love smashing the chick peas into chick pea mash. These burgers are also browned using nonstick vegetable spray, which keeps them low in fat. They also taste great…taco flavored and oozing with cheese…yum, yum, yum, yum, yum!!!
This recipe can be halved.
- 1 large onion, finely diced
- 2 ½ cups vegetable stock
- 2 cups bulgur
- 2 15 oz cans chick peas, drained and rinsed
- 1 1.25 oz package taco seasoning mix
- 8 oz shredded part skim mozzarella
- nonstick vegetable spray
- hamburger buns, lettuce, tomato (optional)
In a large bowl, mash chick peas leaving a few whole. In a large stock pot or skillet with a cover, bring onion and vegetable stock to a boil. Add bulgur and stir to combine. Turn off heat and let the bulgur sit covered for 15 minutes, or until all the liquid is absorbed. Combine bulgur with mashed chick peas and seasoning mix. Allow to cool for 5-10 minutes. Stir in mozzarella cheese until evenly distributed. Form mixture into patties. Heat a large skillet (preferably non-stick). Spray skillet with vegetable spray and fry patties on medium-high heat until browned, approximately 5 minutes. Spray patties before flipping and fry for an additional 5 minutes until browned on each side. Serve with buns, lettuce and tomato. Enjoy!
For more information about this recipe please go to: www.koshereveryday.com