easy appetizer recipes

Craving Pizza? Not A Problem

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Eggplant pizza, people! Save yourselves the greasy aftermath of white dough and processed cheese, and get an improved version of cheesy, saucy goodness on sliced and baked eggplant. This recipe couldn't be easier to follow and is a guaranteed hit. Think of these as your Tovita-approved pizza bagels.

Ingredients: (serves about 4)

eggplant pizza
  • 1 large eggplant, sliced into 1 inch rounds
  • Olive oil spray (or enough to drizzle on eggplant rounds)
  • 1/2 tablespoon of sea salt 
  • 1/2 cup tomato sauce
  • 1 cup shredded part skim organic mozzarella
  • 10 grape tomatoes, sliced in half
  • Red pepper flakes 
  • Fresh basil to garnish

*Get creative with other pizza toppings! Mushrooms, spinach, onion… the choice is yours! 

Directions:

  1. Preheat oven to 400 degrees
  2. Lightly spray two baking sheets with oil spray or use parchment paper
  3. Lay the 1 inch eggplant rounds on the baking sheet, lightly spray both sides with oil and sprinkle with sea salt. Bake for 20 minutes
  4. Remove from oven and spread the pizza toppings (sauce, cheese, and tomatoes) on each round
  5. Set the oven to broil and put the pizzas back in for about 2 minutes until cheese is browning and melted
  6. Remove from oven and add the chili flakes, basil, or any other garnishes

Thai Me Up Chicken Lettuce Wraps

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Hosting the Super Bowl this Sunday? Be sure to check out our last post for tips to avoid a food hangover on Monday. Also be sure to try our our light and delicious white bean dip recipe! We have one more simple, crowd pleasing recipe for you. These chicken lettuce wraps are easy to make, full of flavor, and are a healthier option for those of you trying to steer clear of the chicken wings. Enjoy!

Ingredients: ( 8 servings)

thai chicken wraps
  • 8 carrots, diced
  • 4 stalks celery, diced
  • 2 red bell peppers, diced
  • 2 cans of water chest nuts, drained and diced
  • 5 scallions, sliced
  • 4 tablespoons grated fresh ginger
  • 8 cloves garlic, minced
  • 2 cooked rotisserie chickens, shredded
  • 1/2 teaspoon pepper
  • 1/2 cup roasted, unsalted cashews, chopped
  • 1/4 cup fresh cilantro, minced 
  • 1-2 heads Iceburg lettuce or romaine for wrapping

Sauce Ingredients:

peanut sauce
  • 1/4 cup natural peanut butter
  • 2 tablespoons low sodium soy sauce
  • 2 garlic cloves, minced
  • 1/8 teaspoon grated ginger 
  • 1/3 cup warm water

Directions:

  1. Saute carrots, celery, peppers, water chest nuts, scallions, ginger, and garlic in skillet coated with oil spray or 1 tbsp oil (sesame, peanut, or olive oil works)
  2. Mix together sauce ingredients in separate bowl and stir until creamy. Add to skillet and stir to coat vegetables evenly. Add the chicken to mix all the flavors together, about 1-2 more minutes.
  3. Remove skillet from heat and add the cashews and cilantro. Allow to cool for about 5 minutes
  4. Break off lettuce wraps and fill each lettuce cup with about 1/2 cup of the chicken mixture. Option to garnish with more cilantro or scallions.