Healthy sack lunch: Pizzadillas with red sauce with grapes and yogurt

• ½ Pizzadilla with ¼ cup marinara sauce
• 1 cup green grapes
• 6 ounces low fat or fat free yogurt

Pizzadilla with red sauce

• 4 whole-wheat tortillas (8 inches)
• 2/3 cup fresh or frozen spinach, finely chopped
• 2/3 cup part-skim mozzarella cheese, shredded
• 1 cup marinara sauce (store-bought or homemade)
  Cooking spray

Lay two tortillas on a flat surface. Divide spinach and cheese between the tortillas. Top with remaining two tortillas. Place skillet over medium heat. Lightly coat pan with cooking spray. Gently slide one pizzadilla into the pan and cook until light golden brown on one side (about 1-2 minutes).

Using a thin spatula, gently flip over the pizzadilla and cook for 30-60 seconds more or until cheese is fully melted. Remove pizzadilla and cut into triangles. Repeat with remaining pizzadilla. Serve with marinara sauce for dipping. You can wrap and refrigerate leftovers to take to school for lunch.

Makes four servings.

Recipe courtesy of kidshealth.org

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