A use for leftovers that I love!

I always try to make extra meat when I cook Tacos for dinner. It can be re-purposed so many ways!! I often use it to make a Taco Salad or as a topping for Pizza. If I don't use it the next day, I throw it in the freezer for quick meal inspiration another time. This time, I used it to make Mexican Pizzas.

Robyn loves eating these too, but the round tortillas are a little difficult for her to handle, so I made her heart shaped pizzas using a cookie cutter.

Bake tortillas at 400 degrees for about 4 minutes to lightly toast them. Spread on a thin layer of re-fried beans. I usually have these leftover after Taco night too.

Top with Taco meat and cheese. I used a blend of Cheddar and Monterey Jack Cheese. I made Robyn's into sandwiches.  Put back in the 400 degree oven for about 8 minutes until cheese is melted.

Robyn's finished  heart-shaped pizza sandwiches!!

And my Mexican Pizza...I like to top mine with fresh Tomatoes and some pickled Jalapenos. A fun and simple way to make a new meal out of leftovers.

Who knew I would love Chili as a "grown-up"?

Growing up, I hated chili. No beans please!! Well, now that I am "grown up", I LOVE chili! Or, I love my chili :) I actually love most chili now, as long it doesn't involve kidney or lima beans!

For my chili you will need: 2 cans of Chili Beans, 1 can of diced tomatoes with green chilies, 1 can tomato paste, 1 onion, LOTS of garlic, 1 1/2 lbs of ground beef, 1 large can of tomato juice and to season (garlic salt, black pepper, Italian Seasoning, Chili powder and Cumin).

I start by browning my ground beef. As soon as it is mostly cooked, add one diced onion and several cloves of minced or grated garlic. Cook 2 minutes over medium heat.

I added a few over-ripe tomatoes from my garlic last time I made this. Add one can of tomato paste and cook one minute.

Stir in beans, tomato juice and canned tomatoes. I just keep seasoning to taste, but always start with 3 tsp of cumin, 5 tsp of dark chili powder, 2 tsp of black pepper, 1 tsp of Italian seasoning and 2 tsp of garlic salt. Sorry- no idea how much I add after that, just depends on my taste that day :) Cook for as long as possible on low heat...a minimum of 2 hours. I usually aim for 5-6 hours. Stir frequently!

Top with shredded cheddar and enjoy! It's even better the next day :)

Giving more love to my homegrown herbs!

I love Pasta, but it isn't very diet friendly...at least not when you want to eat it every day! Many times, beans make a great substitute! Once again, I decided to utilize all the fresh herbs growing in my yard and make a tasty side dish for dinner! On the menu...Pan "Fried" Tilapia, Roasted Broccoli and Herb-a-licious Tomato White Beans. For the beans you need :

1 TBS Olive Oil
1 clove of Garlic (grated or finely minced)
1 tsp fresh Oregano
1 tsp fresh Thyme
1 tsp fresh Rosemary
1 – 15 oz can of Great Northern White Beans
1 TBS Tomato Paste
1/3 cup Chicken Broth
Salt and Pepper to taste

Grate one clove of garlic into the oil.

Chop the Rosemary, Thyme and Oregano. Add to the oil and cook for 2 minutes to infuse the oil.

 Drain and rinse the beans and add to the hot oil,garlic and herbs.

 

Stir in 1 heaping Tablespoon of Tomato Paste.

After the tomato paste is fully incorporated, add 1/3 cup of chicken broth. Turn heat to Medium-Low and simmer for 5 minutes.

I think this pairs beautifully with chicken, fish and beef! Rich and delicious...you won't miss the pasta :)