Food-spiration: pitta pizzas

A simple alternative to the traditional pizza bases. Why not grab some leftover pitta breads, salad, cheese and sauces from your lunches/dinners and throw them together for an easy, satisfying – and cheap – meal. It’s so simple to make.

INGREDIENTS

1 or 2 pitta breads depending on how hungry you are

Grated mozzarella cheese

Pizza base sauce (or any tomato sauce/puree you have in your cupboards will work just as well)

Salad leaves (you can also add onions, peppers and sweetcorn)

Grounded pepper

Chopped oregano

HOW TO COOK:

It is so simple that you literally just toss the ingredients on top of the pitta breads.

First step; spread the pizza base sauce liberally over the top of the pitta bread. Sprinkle the grated cheese on top. Sprinkle some grounded pepper and chopped oregano on top and to finish off add some salad on top.

Pop the pitta breads in the oven for around 5-10 minutes until cheese has melted and pitta is warm and slightly toasted.

Pop on a plate and serve on its own or with a side salad, crisps or use up your potatoes and make homemade oven fries to serve.

TOP TIP: for a pitta calzone why not slit open the top of the pitta bread, add all the ingredients inside the pitta and cook for 5-10 minutes. Voila!

Food-spiration: vegetable enchiladas

I have to admit, I LOVE Mexican food; nachos, fajitas, quesadillas, Burritos, enchiladas the lot! Although it may not be the best type of food for your waistband, it is DELISH so below you will find one of my favourite recipes to cook. YUM!

INGREDIENTS:

Chopped onions

Chopped peppers

Grated cheese

Enchilada sauce

Fajita or Mexican seasoning

2 x corn tortilla wraps

½  pack of Mexican-Style rice

Thousand Island dressing

HOW TO COOK:

This is a very simple recipe to cook. For ease of buying you can also grab an enchilada making pack from your local supermarket which will have the sauces, wraps and seasoning included for you so all you need is your veg and cheese (budget around £2 for the pack).

Pop the veg in an oiled frying pan and sprinkle some of the Fajita/Mexican seasoning over. Fry and toss for a few minutes to cook the veg.

Pre-heat oven and grease a baking dish with a little butter. Put two corn tortillas on the table counter and add some cheese and spoon in the seasoned veg mix once cooked. Wrap up the tortillas and place them together in the baking dish. Pour the enchilada sauce all over the top of the wraps (be generous) and sprinkle some cheese over the top. Place in the oven and cook for around 10 minutes – or until the cheese starts to go golden.

In an oiled frying pan toss half a packet of Mexican-Style rice which you can pick up from any supermarket. Cook for a few minutes ensuring that you toss the rice continually (else it will stick to the pan).

Pop the rice in a plate, add a splodge of Thousand Island dressing and pop the enchiladas in once cooked and hey Mexicana!