Recipes so easy it feels like you’re cheating on cooking.
Roll two big spoonfuls of beans into a tortilla. Place in a pan. Cover the enchiladas with the sauce and cheese. Place in oven at 350 until cheese is melted. Side note: I spray my pans with ‘Pam’ for a non-stick surface.
Caesar Salad Flatbread:
-Caesar salad Kit
Cover flatbreads with pesto sauce. Cut up cooked turkey bacon into little pieces and place on top of flatbread and pesto. Place in oven on a pan at 400 until a little crispy, but not burned. While in oven, take a caesar salad kit and in a bowl mix all ingredients. I cut up salad into small pieces. Once you feel flatbread is crisp, pull out of oven and add salad mixture onto the flatbread, and sprinkle parmesan cheese on top! I use a pizza cutter to slice flatbread into ‘squares’. Another option is to add a little bit of chicken. When I want to add chicken, I get a deli rotisserie and cut into small pieces and place on flatbread with bacon.
10 Minute Pizza:
-Pizza Crust-I will typically get an already made crust like one from Stonefire Authentic Flatbreads
-Pepperoni- I normally opt for turkey pepperoni
Lay the crust on a flat surface. Drizzle olive oil on the crust. Spread the oil with a spoon covering the entire crust surface. Sprinkle a little basil on top. Put crust in oven directly onto the rack (without pan) to crisp for just a couple minutes. Once crust has crisped for just a couple minutes (don’t let it burn), pull out of the oven and back onto flat surface for toppings. Sprinkle your favorite toppings on. I start with pizza sauce, then a little cheese, adding the pepperoni on top of that, then finishing off with a little more cheese to cover the pepperoni. I tend to sprinkle more basil again too. Place back in oven for 5-6 minutes, or until your satisfied with how your pizza looks.
Giving credit to my mom for this one. She made this for our family all the time when we were growing up! Thank you Mom!
-1 lb. ground beef or turkey ( I opt for turkey most of the time)
-Taco seasoning packet
-8 oz. cream cheese
-Shredded cheese (Mexican flavor is best, but I use whatever I have available)
I start by browning my beef and boiling my shells. Once the shells are soft (but not falling apart), drain and set to the side. Once the beef is browned, drain, put back into pan and then add cream cheese, about a cup (or more) of shredded cheese, and taco seasoning. Mix and melt all of the items together. Add salsa to the bottom of your pan. Stuff each shell with meat mixture and add to pan. Top the shells with the taco sauce, cheese, and crushed Fritos. Add to over at 400 for about 30 minutes. I like when the top is a little crispy and everything has been warmed. Side Note: crush the Fritos in a separate bag or bowl so you don’t waste a whole bag of Fritos. You will only use about 2 cups
Easy Taco Salad:
-Beef or turkey meat
-Lettuce (I use chopped romaine)
-Shredded cheddar cheese
-Tortilla chips (Doritos are a great option, or I use the $2 yellow bag chips)
Brown your meat and stir in taco seasoning. Place meat in a large bowl. Add your onions, tomatoes, lettuce, and top with the shredded cheese and crushed chips. If you plan on saving salad for later, put the dressing on individual bowls after serving. Or, mix the dressing all together in with the salad.
Low Carb Shrimp Alfredo:
-Frozen (already cooked) shrimp
-Basil Alfredo sauce
Start by drizzling olive oil into the skillet pan. Oven to be set on medium since all you are basically doing is just warming up ingredients. Add a little bit of garlic to the pan for flavor. Add in shrimp and warm, then zucchini noodles and warm together. Drain if needed. The last step is to add in the Basil Alfredo sauce. OPTION: top with parmesan cheese. Since all of the ingredients are already cooked, you are basically just warming them all up together. I purchased my ingredients from Target.
Mini Chicken Pot Pies:
-1 can of Pillsbury biscuit dough
-Bag of frozen mixed veggies
-1 can of cream of chicken soup
-Rotisserie chicken from the deli section
In a bowl, I mix about a cup of the veggies (sometimes I defrost to get them a little softer), can of the cream of chicken, and about a cup of the rotisserie chicken. I will typically pull the individual biscuit dough with my fingers to flatten out, before putting into a greased muffin tin. Covering the muffin compartments with the dough and putting the filling directly into the middle. You will see the biscuit naturally fall around the filling. Another option is to pinch the dough over top of the filling, but you can leave it open as well. I’ve done it both ways, and they both taste delish! Put in oven at 325 for about 20 minutes. I like when the dough has browned a bit on top.
I snagged this recipe off of Pinterest about 4 years ago and it’s been a fave dinner ever since. If you would like to see the a similar Pinterest recipe, you can find it here.
Please note: these recipes are meant to be “ideas” and not a step by step cookbook.