Pizza Made by Little Hands

Some of the best recipes are the kinds our kids came make with little to no help from a grown up. Or that we could make as poor college students with no money and just a few things left in the refrigerator. This recipe fits the bill. Both toddlers and college kids can feel a certain sense of accomplishment after creating their very own pizza.

* One of the top rules for cooking on a budget is to use the same ingredient for multiple meals. 

  

The Ingredients

1. Pizza or pasta sauce. We're a pasta-loving family, so either in a full jar in the cabinet or a half of one in the fridge, red sauce is almost always around.
2. Mozzarella cheese. Whether for salads or lasagna, shredded cheese usually here. 
3. Tortilla wraps. Tacos, peanut butter sandwiches, fajitas, salad wraps. The possibilities are endless.

Of course you can add any topping you'd like. For a bit of a different taste you can use salsa instead of red sauce and switch to cheddar cheese.  

 Here's How it Went

I poured some pasta sauce into a bowl and did the same with a large handful of shredded cheese. I gave these to Norah, along with the tortilla on a plate. 

She was free to spread the sauce around on her own... 

 ...sprinkle the cheese all over...
















...steal some tastes...





 
 







...watch me slide it carefully into the 450 degree oven... 






 










...and gobble up the finished pizza.

Enjoy!

The Easiest Chicken Tacos in the World

     Not that I've tried out every chicken taco recipe there is, but I feel quite confident in saying that these chicken tacos could be the easiest in the world to make. One might even say the easiest in the history of the world, but that's taking it pretty far.

     But it just might be true.

     The ingredients:

1. Your favorite salsa (or whatever kind happens to be in the fridge)
2. Chicken breasts (boneless and skinless. We typically don't thaw the chicken before putting it into the Crockpot. From what I understand, this is safe to do as long as you're cooking on high. Use your own judgment.)
3. Tortilla shells (I like the kind from the refrigerated aisle at the grocery store without any preservatives. I once had a package of the Mexican food aisle kind get knocked into the corner behind the microwave in my kitchen. I estimate it was there for a month or so before being recovered. The shells were still as soft and blemish free as the day they were purchased. That can't be natural.)

     Two ingredients plus the tortilla. I've seen this made with canned black beans as well. Just make sure you rinse and drain them before dumping it all into the slow cooker. 

     The directions:

1. Put enough chicken breast into your slow cooker to feed everyone. 
2. Pour in just enough salsa to cover the chicken. 
3. Cook on high for about four hours, until the meat shreds easily with a fork. 
4. About a half hour before serving, tear up the chicken while it's still in the slow cooker. TIP: There will probably be a lot of liquid. If you don't like soggy tortilla wraps, I suggest using a ladle to scoop some water out. 

     And you're done. It's hard to get much easier than that. Sour cream is a great topping. So is that melted white cheese you dip your chips in at the Mexican restaurant. Usually it's next to the refrigerated tortilla shells at the grocery store. 

     Enjoy! 

 

Sausage Subs

     Super Bowl 50 is just a couple of hours away and it's time to get dinner going. Tonight: super easy Sausage Subs. 

The ingredients:

1. Sausages. I'm using sweet Italian sausages from Riverbend Family Farms, a locally-owned farm. Last time I made these sandwiches I used spicy sausages from the same farm. It was awesome.
2. Marinara or spaghetti sauce. I'm partial to Classico because I like the low sugar content.  
3. Bell pepper
4. Onion
5. Sub rolls

     That's it. Five ingredients. The beer's just an added bonus. Today's choice is an oatmeal porter from Highland Brewing Company in Asheville, North Carolina.

    

     First, cook the sausage in the pan. While it's cooking, slice up your bell pepper and onions. When the sausage is done, drain the grease from the pan and toss in the onions and peppers for just a minute, until the edges brown up a bit.  

   

     Cover everything with your red sauce of choice. Pour a little more than you think you'd need--it will thicken up some.

     Let it simmer, covered, for at least an hour so the tastes of the sausage, pepper, and onion get into the sauce. Uncover and simmer for a little while longer until it reduces to the consistency you want. 

     Easy. Delicious. 

     Enjoy!

Little man here woke up from his nap to the sound of
sizzling sausage. Pretty sure he's hoping for a sandwich.