Left Over Creations

June 22, 2012

Last night, Friday, I had some great ingredient's left over from last weeks menu (Father's Day Special http://yummyplanning.blogspot.com/2012/06/fathers-day-special.html). 

Tonight I am making beef and sauteed veggies quesadilla's. Very easy, quick and yummy.

I always have low sodium taco seasoning on hand, maybe because taco's were the only thing I knew how to make in college and always picked up a packet at the store.  It has turned more into a habit now I guess.  Either way, it's my go to packet of spices when I don't have time or energy to think.

What you need or items from the weeks prior:
1/2 lbs. of ground beef (or you can use shredded chicken if you don't have ground beef)
1/2 of red and green pepper, sliced thin
1/4 of onion, sliced thin
6 soft tacos
Shredded cheese of you choice (we already had some cheddar cheese in the fridge for lunches)
1 packet of low sodium taco seasoning
cucumber slices, for a side dish
Salsa and sour cream, if you have it

Steps:
1) Cook and brown your ground beef on the stove top.
2) Then, add the seasoning into the into the meat mixture.  Follow the instructions on the season packet (mix in seasoning and water).
3) In the meantime, saute the peppers and onion over medium-high heat.
4) Divide meat mixture evenly over 3 tortillas, top each with vegetable mixture and shredded cheese. 
5) Press the quesadillas on a panini maker or on the stop top until the cheese is melted. 







EXTRA-EXTRA!

June 9, 2012

What I love about having extra meats, fresh produce or spices is it makes me be creative.

I have some left over basil and chicken from this weeks grocery list (Must Have Menu of the week http://yummyplanning.blogspot.com/2012/06/must-have-menu-of-week.html), also have some pine nuts from a while ago.

So instead of going out to dinner tonight with my boys, we are staying in and making pizza (this meal will cost me approximately $6.00).   Pair with some red wine and you have a nice Friday night in!

Tonight it is Buffalo Chicken and Pesto Tomato Pizza, I have been making pesto pizza since I was a kid.  I just love basil, probably why I always have it in my garden.  So below are the ingredients, layer your pizza how you want.

Pesto Pizza:

1/4 cup of roasted pine nuts (roast on a baking sheet at 350 degrees for a couple minutes until lightly browned) (If you don't have pine nuts, you can sprinkle some Italian breadcrumbs on top of your basil and olive oil mix)
1 large hand full of basil
1 tablespoon of olive oil
Flat Bread (found in the deli area) (@ $3 for two)
tomato slices
left over pepper jack & parmesan (If you don't want to buy mozzarella)

  • Combine the 1st three ingredients into a chopper or food processor.  Add more olive oil if needed, so you can spread evenly around the flat bread.
  • Grill the chicken, shred and place evenly on top of you homemade basil.
  • Place your tomato slices and cheese next.
  • Then bake in the oven for approximately 10 minutes, until the cheese is fully melted.
For the Buffalo Chicken Pizza, I take my left over chicken, shred it and heat up on the grill (gives it a great taste).  Toss it in a bowl with 1/2 cup of hot sauce &  2 tablespoons of  ranch dressing.

On top of your flat bread, spread ranch dressing, add the chicken mixture and some chopped up tomatoes, then top with mozzarella cheese. 

*I place my flat bread on a pizza stone, but you can place it right on your oven rack.
*Also, If you don't have the basil, pine nuts or just do not like pesto, then pick up some light Alfredo sauce. It taste great with the chicken and tomato slices.



Enjoy :)

2 comments:

  1. I am glad you did! It was a lot of fun to make with Nathan!

    ReplyDelete