How to make your meal stretchPosted on: March 23, 2017
Americans eat out more now than ever before and that is one of the reasons you see new restaurants popping up everyday, we spend almost half our food bill on eating out. Families are busier and keeping a meal schedule is last on their list.
Let me show you how to make three meals from one, making it easier to skip the fast food visit. Baby steps are one way to make it easy for others to follow so we will go with Mexican food. I will be using ground beef but you may want to use shredded chicken or pork depending on your taste.
I went to the store and purchased the following items:
2 pounds ground beef or chicken/pork
1 big onion chopped
1 bunch cilantro chopped
4 tomatoes diced
2 heads of lettuce chopped
1 head of romaine lettuce chopped
Taco shells (flour or corn)
Shredded cheese (large bag)
1 can kidney beans (drained)
1 can refried beans
Quick rise yeast (1packet)
1 large bag favorite tortilla chips
Day 1. Basic Tacos:
Cook your meat and add the taco seasoning for full flavor. Mix cilantro, tomatoes and onions in separate bowl and squeeze the lime in; this will be your homemade Pico De Gallo.
Top your taco off with shredded lettuce and cheese saving all your leftovers for the next two days.
Day 2. Taco Salad
Re-heat a portion of your leftover taco meat with kidney beans and add to romaine lettuce then top with cheese, Pico De Gallo, sour cream and crushed tortilla chips.
Day 3. Taco Pizza
Make you own pizza crust at home and amaze yourself on how easy it is!
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees
Build your taco pizza:
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape or use a square cooking sheet.
Bake for 8 minutes with nothing on it, take out of oven and let cool for 5 minutes.
Spread the refried beans with the back of a spoon onto the pizza dough. Add leftover taco meat and cheese. Bake for 15 minutes at 350.
Let cool for 5 minutes and add leftover shredded lettuce, Pico De Gallo and crushed chips.
Most of your cooking will take place on day one leaving the other two cooking days relatively easy to put together. This will feed your craving for Mexican food for the next two weeks!