EASY WEEKNIGHT MEALS FOR BUSY FAMILIES 

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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