Pepperoni & Cheese Pizzadillas

 For "National Pizza Day" this year (February 9th) we decided to go a whole other route. In year's past, we ordered out or let the kids create their own pizzas. This year, we broke out the Quesadilla maker and OH MY YUM! The recipe below is for those who do not have a Quesadilla Maker and need to go the pan route.  The kids said they could eat these once a week and...no silverware needed!  This recipe was found in Woman's World Magazine. Perfect for the busy mother! 

Ingredients: 

2 cups pizza sauce 

8 (6") flour tortillas (you can also use whole-wheat tortillas)

2 cups fancy shredded part-skim mozzarella cheese

2 tsp. dried oregano

1/2 cup pepperoni minis

Butter

Warmed marinara sauce

Directions: Spread 1/4 cup pizza sauce over each tortilla. Dividing evenly, top each tortilla with cheese, then oregano and pepperoni. Set iron skillet or frying pan over medium heat. Add 1 Tbs butter. When butter is melted, transfer 1 tortilla to skillet, toppings-side up. Cook 30 seconds or until cheese begins to melt. Using spatula, fold one side of tortilla over the other. Cook for a few more seconds; flip it over and continue to cook just until lightly browned. Remove from skillet and transfer to paper-towel-lined plate. Continue to cook the rest, adding more butter as needed. Cut into wedges. Serve immediately with marinara sauce. Makes 16 servings. 

Use for a weeknight dinner or for snacking! 

Final Photo by Me ;) 

Easy Breakfast Strata

I just love a good casserole during the winter months. Breakfast for dinner is a huge fave in our house, or have it at the regular time! A great dish to bring to a brunch! 

Ingredients: 

1 lb bulk pork sausage

1 large green pepper, chopped

1 medium onion, chopped

1 loaf (1 lb) herb or cheese bakery bread, cubed

1 cup (4 oz) shredded cheddar cheese

6 eggs

2 cups 2% milk

1 tsp ground mustard

Directions: In a large skillet, cook the sausage, pepper and onion over medium heat until meat is no longer pink; drain.

Place bread in a greased 13"x 9" baking dish. Top with sausage; sprinkle with cheese. In a large bowl, whisk the eggs, milk and mustard. Pour over the top. Cover and refrigerate overnight. 

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 30-35 minues or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. 

Final Photo by Me ;)

I just love a good casserole where sausage is the star and this dish did not disappoint!