Easy Weeknight Meals for Busy Families

Lifestyle

EASY WEEKNIGHT MEALS FOR BUSY FAMILIES

Loaded Grilled Quesadillas | French Bread Pizzas | Cheesy French Dip Sandwiches

-for the loaded grilled quesadillas-

Flour tortillas

Refried beans

Ground beef + taco seasoning + canned green chiles

Caramelized onions

Shredded medium cheddar

Sour cream, avocados, chopped tomatoes, cilantro

Smear a flour tortilla with refried beans then layer on taco meat, onions, and cheddar; top with a second tortilla. Swirl a pan with oil, and grill quesadillas on both sides until golden and the cheese is melted. Cut into quarters and garnish with favorite toppings!

-for the french bread pizzas-

Loaf of bakery french bread, halved lengthwise

Jar favorite marinara or pizza sauce

Shredded mozzarella cheese

Pepperonis, italian sausage, mushrooms, or other favorite toppings

Preheat oven to 425F. Lay bread halves open faced on a sheet pan. Brush tops with olive oil, season with salt, pepper, and granulated garlic. Bake in the oven until toasted and lightly browned. Remove and carefully spread bread with pizza sauce, sprinkle with mozzarella cheese, and top with favorite toppings. Move oven rack to the highest position, and broil pizzas on low just until cheese bubbles and pepperonis start to sizzle! Remove and use a long serrated knife to cut into servings. Serve with a bagged salad!

-for the cheesy french dip sandwiches-

Carton of beef stock + dash of worcestershire + squirt of dijon + salt and pepper

Bakery hoagie buns

Good shaved deli roast beef

Swiss cheese slices and provolone cheese slices

Horseradish or mayonnaise

In a saucepan, stir together the beef stock, worcestershire, squirt of dijon, and salt/pepper. Bring to a boil, then reduce to a simmer. Preheat the oven to 475F. Line a sheet pan with split hoagie buns, open-sides up. Spread one side of bun with horseradish or mayonnaise or a mixture of both. Pile with shaved roast beef and several slices of cheese. Bake in the oven until the cheese is melted and the bread is toasted. Remove, fold closed, and serve with bowls of the au jus for dipping.

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