It's official. I have over-extended myself. Between my family, my (very) full time job, and my passion for cooking and blogging, I sometimes feel like a rubber-band being pulled in a million directions.
One of my missions this summer is to simplify. Breakfasts, lunches and dinners, but also food shopping, laundry and wardrobes. We don't need fresh meat every week, and we can make do without a complete stock of tomatoes. A sandwich or slice of toast is just fine for breakfast, and an omelette makes a perfectly respectable dinner.
This dish (if you can call it that) was tonight's inspiration. The kids wolfed it up, and - served with a platter of fresh cut veggies - it made for a satisfying and nutritious meal.
Pizzadillas (my creation, named by 11-year-old Sarah)
Serves 2-4, depending how hungry you are!
4 whole wheat tortillas
1/2 cup tomato sauce
shredded cheese
Preheat the oven to 400*. Put the tortillas on a baking sheet and spoon about 2 tablespoons of sauce onto each tortilla. Sprinkle shredded cheese over the tortillas and bake for about 10 minutes, till the cheese is bubbling.
Serve immediately.
Linking this up to Pennywise Platter Thursday.
Just made this for myself this morning. I thought I invented it LOL:)
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ReplyDeleteAny particular tomato sauce that you would recommend?
ReplyDelete"This dish (if you can call it that)" You cut me to the quick! :-) We eat this at least one night a week, probably more. And for lunch, too.
ReplyDeleteI have to admit I'm a bit relieved to find out you are a mere mortal like the rest of us.
But still the picture is stunning -- who would have thought the humble tortilla pizza would be so photogenic!?
Ayala, I usually use Frescorti marinara sauce. We like it on pasta and as sauce on homemade pizzas or pizzadillas.
ReplyDeleteI couldn't find an email to contact you. I wanted to answer your question about the lighting kit I bought. Send me an email to shopcookmake@gmail.com
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