Two in One Meal: Burritos and Mexican Pizza

Isn't it nice to make two meals with the effort of only one?? This is a great way to reduce your prep time, while still having two home-cooked meals for the week. I make the filling for the burritos, and then use the leftover filling for Mexican Pizza later. If you find you only like the burritos or only like the Pizza, then make the filling, use what you need right now, and freeze the rest for a duplicate meal later. It's a win-win deal! Burritos: I make mine with 1 lb browned, ground beef, 1 can refried beans, and 1 jar salsa. Combine ingredients, add 1 cup shredded cheddar cheese. Place in tortillas and roll up. You can eat immediately, or bake them in a casserole dish with more cheese on top. Save the leftover fillling for Mexican Pizza. Mexican Pizza: use the leftover filling from the burritoes to make a fast pizza. I spread the leftover filling on a store-bought pizza crust (the ones in the can). I top with mozzarella and cheddar cheese and bake at 400 degrees for 20 min (or until crust is starting to brown and cheese is melted). I serve a slice with lettuce, tomato, and sour cream on top.

Chicken Bruschetta

Chicken Bruschetta: (from the Kraft magazines) Combine 1 can diced tomatoes, 1 box Stovetop Stuffing mix (6 oz.), 1/2 c. water, and 2 cloves garlic in a medium bowl. Place 1 1/2 lb. diced chicken breasts in a 13x9 baking dish. Sprinkle chicken with 1 tsp. basil and 1 cup shredded mozzarella. Top with stuffing mixture and bake 30 min at 400 degrees.

Saucy Italian Orzo

Saucy Italian Orzo (from Simple and Delicious magazine) 6 servings This recipe looks sooo good in the picture! 1 lb. ground beef 1 large onion, chopped (I probably won't use this much) 3 cloves garlic, minced 2 (14 oz) cans diced tomatoes with basil, oregano and garlic 1 (14 oz) can beef broth 1 (6 oz) can tomato paste 3/4 c. uncooked orzo pasta (this is the little pasta that looks like rice) 1 tsp. Italian seasoning 2 c. fresh baby spinach (I don't think I'll be able to sneak this one past my husband, but I can usually sneak in some minced frozen spinach. I keep a box of it in my freezer, and just slice off some when needed in recipes. He usually just assumes it is parsley, and I don't tell him any different! :) ) 1. Cook the beef, onion, and garlic over medium heat in a large dutch oven. Crumble and cook until no longer pink. Drain grease. 2. Stir in remainder of ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 min. or until orzo is tender. Add spinach; cook and stir until spinach is wilted.

Beef and Potato Hash

Beef and Potato Hash (a crockpot recipe from "The Busy Mom's Slow Cooker Cookbook") 1 lb. ground beef 3/4 tsp. onion powder 1/2 tsp. garlic powder 3 1/2 c. frozen potatoes O'Brien 2 8 oz. cans tomato sauce with roasted garlic 1 14 oz. can diced tomatoes with garlic, oregano, and basil (undrained) 1/2 c. shredded cheddar cheese 1. Cook ground beef, onion and garlic powder in a large skillet until browned and crumbly. Drain well. 2. Combine beef mixture with remainder of ingredients in slow cooker. 3. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours. 4. Sprinkle with cheese just before serving.

Stuffed Pizza Burgers

***Really you can stuff your burger any way that you like. Here are some of our favorites*****

Always start with 2 very thin hamburger patties. Place the "stuffing" on top of one of the patties and then place the other patty over top. Use a fork to seal the two burgers together.

Pizza Burgers: Stuff with pizza sauce and cheese, add pepperoni if desired. Sprinkle burger with Italian Seasoning before grilling.

Cheddar Burgers: Stuff with a slice of cheddar, or go crazy with cheese, bacon, and onion!

Pepperjack Burgers: Stuff with pepperjack cheese. Sprinkle burger with dried red pepper seasoning before grilling (but not too much if your tongue can't handle the hot stuff!)

Homemade Hot Pockets

It is so easy to create your own hot pockets at home, and much cheaper!! Plus, you can make them to suit your family's tastes and you know EXACTLY what is going into them! Our family prefers the pizza flavored ones, but just about any cooked filling will do. Go to the hotpocket area in the frozen food section for inspiration!
These will also freeze well for quickie lunches later. Just wrap the frozen hotpocket in a paper towel, and microwave on 50% power for 1-2 min.

1 package jumbo biscuits (in a can)
Pizza filling: pizza sauce, cheese, mini diced ham cubes, pepperoni...or whatever you like!
Breakfast filling: eggs, cheese, meat (diced up ham, bacon, or sausage)

1. Flatten the biscuits to a 5 inch round circle.
2. Place about 2 Tbsp. of filling in center of biscuit. Fold sides of biscuit over each other, and then tuck the ends up, pinching closed. **If if is easier to fold, you can also fold it empanada style (place filling on one side of biscuit, fold biscuit in half over filling, and crimp shut with tines of a fork).
3. Sprinkle some Italian seasoning or sesame seeds on top of biscuit before baking.
4. Bake according to directions on side of biscuit can.

Tex-Mex Chicken Salad

Now that grocery stores are making it easier to make "gourmet" salads at home, I've come up with this recipe to imitate one of my favorite restaurant salads. You can buy a Southwest salad kit or buy the ingredients all separately if you need a larger amount (or plan on making it frequently!).

1 Southwest salad kit, with added grilled chicken slices and black bean and corn salsa

OR

1 bag salad greens
1 jar black bean and corn salsa
grilled chicken slices
Ranch dressing or Southwest Ranch dressing
Fried tortilla strips (sold in the bacon bit area)
French Fried onions
Tomato slices (if in season)
Cheddar cheese or Colby-Jack cheese