You need way more talking points then the five I wrote down for the first day of the Builder’s Show. So, I started just simply talking.
And pulling topics out of
my ass of nowhere.
I made my Grilled Shrimp Italiano using my dinner starter and then improvised
and made Camarones al diablo using the Mexican dinner starter. It still felt like it was never ending!
So, I smartened up the next day and made this awesome Mexican Pizza and my Grilled Shrimp Italiano. Whew. Much better. Much smoother.
2 Dinners in less than 30 minutes.
Eat your heart out Rachael Ray! 😉
PS-Would you like to see Busy Bree’s Dinner Starters at your grocery store?
Email me and tell me which one! firstname.lastname@example.org
Here’s What You Need: (Serves 4)
Storebought Pizza crust (Thin, please!)
1 jar Busy Bree’s Dinner Starter: Healthful Mexican
Mexican blend shredded cheese
1/4 cup of frozen corn (no need to de-thaw)
1/4 cup of black beans, rinsed and drained
Diced tomatoes (a handful)
Avocado, cilantro, jalapenos (optional)
Salt + Pepper
Other topping ideas: Grilled chicken, black olives, green onions, grilled vegetables
Here’s What You Do:
Preheat the oven to the pizza crust directions. Spread the Dinner Starter over the crust. Sprinkle with the cheese and add the tomatoes, jalapenos, and the black beans. Season with salt and pepper and season with Mexican oregano. Bake until nice and bubbly-8-12 minutes. Top with all the optional toppings you want!
*Mexican oregano is different from the one used in Italian cooking, so if you don’t have Mexican oregano skip the oregano! Sub in another Mexican inspired spice if you would like. You could also use grilled chicken to top off this yummy pizza too!
Kids might not like all the Mexican toppings, so keep a corner for them with just the sauce (think veggie-based!) and cheese.