Cobb salad

This will be the first summer doing Cobb salad vegetarian. I will keep you posted on a proper chicken substitute. Until then this will be for my mets loving friends.

COBB SALAD

Hard boiled eggs

Cooked bacon

Chopped rotisserie chicken

Romain lettuce

Cheddar cheese

Sliced avocado

Diced tomatoes

Black olives

Ranch dressing

Combine all these ingredients and devour. 

Fast Mini Pizzas

This is my go-to dinner or lunch when I forgot to plan.  We all love them, and when Miss Kenzie is old enough to bite through these she will love them too.

Any topping works!

FAST MINI PIZZAS

• 1 tube Pillsbury biscuits - the serving yield is whatever the amount biscuits there are, so you might need more than 1 tube.
• 1 jar of pizza sauce
• Mozzarella cheese
• Topping of your choosing

1. preheat oven to 400 (unless your biscuits call for a lower temp... if it calls for higher leave at 400).
2. Line a baking sheet with tin foil and spray with non-cooking spray.
3. Open your tube of biscuits and smash each one down with your palm. Set on prepared baking sheet.
4. Spoon a little sauce on each biscuit and spread to edges.
5. Sprinkle with mozzarella cheese - or any cheese you like.
6. Add your favorite topping.  Mine is sliced black olives, Dan's is sliced banana peppers.
7. Bake in preheated oven for 20 mins.  Sea level friends, please check them at 10 and 15 mins to be sure they don't burn.  The cheese should be melted and the edges should be golden.

If you have leftovers they actually reheat pretty well in the microwave but the crust isn't as firm.  I bet you will never have any leftovers.

Black Bean Tortilla Soup

This is my toddlers favorite. I add lots of avocado to hers and exclude the cheese and sour cream.

Tortilla Soup with Black Beans

• 1 T olive oil
• 2 cloves garlic
• 1 tsp chili powder (this is not spicy so don't be scared)
• 2 cans petite diced tomato
• 2 cans black beans, drained & rinsed
• 2 cups chicken or veggie broth
• 1 10oz package of frozen corn
• salt and pepper
• crushed tortilla chips (optional)
• salsa (optional)
• avocado (optional)
• sour cream (optional)
• cheese (optional)

In a large sauce pan heat oil over medium heat, cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes with juice, beans, broth, corn and 1 cup water. Season with salt & pepper.

Bring to boil; reduce to simmer. Add tortilla chips and cook until soft; about 2 mins. Remove from heat and if eating now garnish with any optional ingredient.

If freezing, let cool completely in fridge over night.  Put in gallon size bags and lay flat to freeze.

To reheat:  Let thaw in the fridge for 24 hours. Add to sauce pan and heat on medium until starting to bubble. Turn down to low and let simmer until heated through.  Garnish before eating. 

Dan's toppings:  cheese, sour cream, extra tortilla chips
Amanda's toppings:  tortilla chips, avocado, black bean and corn salsa from Target... yum!

Mexican Burritos

I just made this yesterday and they were great!  As always you can adjust your fillings as needed. 

Mexican Burritos

• 1 box rice-a-roni [I used the one with red beans but any kind works]
• 1 small can sliced black olives
• 1 can corn
• 2 cups Mexican cheese blend
• 12 flour tortillas
• 1 can refried beans
• Salsa of any kind

Cook rice-a-roni according package. When its finished add in black olives and corn. Heat through.

Heat up your refried beans so they are easier to spread.

Heat up your tortillas:  Wet a dish towel but ring it out so its just damp. Wrap your stack of tortillas in it.  I recommend doing 6 at a time.  Heat in microwave on high 1 minute.  This will ensure that they are easy to fold.

While your tortillas are heating cut 12 tin foil squares to wrap your burritos.

On the stack of tin foil, put 1 tortilla, spread some refried beans, add your rice mixture, and top with cheese and salsa. Wrap it up.  Sides first then fold top over and then bottom. It may take a few until you get the hang of wrapping them.  Wrap the tin foil around it and let cool.  Continue until all are wrapped. 

Once cooled put in gallon Ziploc bags.

To reheat:  Take off tin foil, wrap in a paper towel. Cook on high in microwave 3 minutes.

For feeding a toddler, I just scoop out all the insides and feed with a spoon.