The weather in Houston these last few weeks has been close to perfect. We’ve had springtime temperatures in the mid-70’s and many rain-free days. It’s been wonderful to be able to eat dinner outside and go on long walks in such beautiful weather. I hope you’re able to do the same or will be able to very soon because I’d love for you to be able to enjoy a few of the recipes in this week’s College Student Meals outside.
This week, you’ll find a recipe for Bubble Pizza which is a great little recipe that’s easy to prepare and inexpensive too. The recipe will make enough for two meals so enjoy the leftovers with a side salad with your favorite dressing and toppings. There is also a recipe for Bean and Cheese Nacho Boats. This is a great recipe, but you’ll need to use a muffin pan. If you don’t have one, you can find them inexpensively at Target, Wal-mart or order from Amazon. It’s a good item to have in your kitchen, and I know you’ll use it often. I use flour tortillas for the nacho boats and cut out circles, place them in the muffin pan, fill them and bake them. Easy and delicious! You’ll notice a recipe for Tomato and Chickpea Salad. Chickpeas are a great source of protein and I think you’ll love the flavors in this salad. I use an easy to make vinaigrette to top it off. You might even want to consider making a double batch of this salad and keeping it in your refrigerator for quick and healthy lunches.
Enjoy your week!
1/2 pound of ground beef
1 cup spaghetti or pizza sauce
1 12-ounce package refrigerated biscuit dough
12 slices of pepperoni
1 1/2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
Butter an 8×8 inch baking dish. Set aside.
Preheat oven to 400 degrees F. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly browned. Remove from heat. Drain excess fat and stir in sauce. Set aside.
Cut biscuits into quarters and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Top with slices of pepperoni. Bake uncovered in preheated oven for 20 to 25 minutes. Remove from oven and sprinkle top with mozzarella and cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand a few minutes before serving.
Leftover Bubble Pizza and Side Salad
your favorite salad toppings
Supreme Pizza Stuffed Baked Potatoes
(It’s a good idea to bake several potatoes at a time. They’re great for lunch during the week)
1 baking potato
1 tablespoon butter
shredded mozzarella and cheddar cheese
several slices of pepperoni, sliced into strips
cooked ground meat (if you have any leftover from the Bubble Pizza)
Preheat the oven to 400 degrees F. Scrub baking potato thoroughly. Pat dry. For soft skins, rub the potato with half of the butter. Prick the potato with a fork.
Bake in oven for about 40 minutes or until tender. When done, remove from the oven. When the potato is cool enough to handle, cut a crisscross in the top with a knife. Add the remaining butter and top with cheeses, pepperoni and cooked ground beef.
Serve with a small salad.
Bean and Cheese Nacho Boats
To make 12 ( leftovers would be great for lunch the next day!)
4-5 large flour tortillas
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic
1 26.5-ounce can black beans, rinsed and drained
1 teaspoon cumin
salt and pepper to taste
1 cup shredded cheddar cheese
1 tomato, chopped
sour cream, optional
This recipe is already on the blog, click HERE for directions.
Tomato and Chickpea Salad
1 can chickpeas (garbanzo beans), rinsed and drained
1/2 cup cherry tomatoes, sliced in half
1 bunch cilantro (about 1 cup packed), finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon dried tarragon
pinch of salt and pepper
crumbled feta cheese, optional
Click HERE for directions.
Grocery List for the Week
- ½ lb. ground beef
- small jar spaghetti or pizza sauce
- 1 12-oz. package refrigerated biscuit dough
- sliced pepperoni
- shredded mozzarella cheese
- shredded cheddar cheese
- salad dressing, optional
- 1 26.5-oz. can black beans
- 1 small can chickpeas (garbanzo beans)
- dried tarragon
- olive oil
- white wine vinegar
- package cherry tomatoes
- 1 baking potato
TIP OF THE WEEK: Use the remaining tortillas to make breakfast burritos in the mornings. Scramble eggs and cook in a skillet, add cheese and place in the center of the tortilla and fold over.
Make extra vinaigrette and keep it in the refrigerator to use as a salad dressing instead of buying the pre-made dressings