Fast & Frugal Cookbook

Wet Pizza Burrito Casserole

Why wait for the pizza delivery guy when you can easily make this satisfying recipe in half the time and at a fraction of the cost. This recipe will make everyone in the family happy!
Wet Pizza Burrito Casserole
Calories: 282 (16% fat); Fat: 5g; Cholesterol: 10mg; Carbohydrate: 56g; Dietary Fiber: 4g; Protein: 18g; Sodium: 505mg; Diabetic Exchanges: 3 starch, 1 skim milk
Yield: 6 servings

1

 (14.5 oz) can Italian diced tomatoes

1

 (6.5 oz) can pieces and stems mushrooms
2 (14 oz) jars pizza sauce 7 fat-free flour tortilla shells
62 slices of pepperoni 1/2 cup shredded part skim milk mozzarella cheese
Tomato and Parsley Chopped Salad
Calories: 45 (11% fat); Fat: 1g; Cholesterol: 1mg; Carbohydrate: 9g; Dietary Fiber: 2g; Protein: 2g; Sodium: 555mg; 
Diabetic Exchanges: 1/2 carbohydrate
Yield: 7 (1/2-cup) servings

1

 cup fat-free Italian salad dressing

1

 tablespoon minced garlic (from a jar is fine)
1/2 tablespoon dried Italian seasonings 1 cup (loosely packed) chopped fresh parsley
1 large head of iceberg lettuce (chopped to make 7 cups firmly packed) 1/4 cup juice from a jar of mild pepperoni peppers (Vlasic)
1 pint grape tomatoes    

DIRECTIONS 

Set timer for 30 minutes to begin.

30 MINUTES BEFORE DINNER, make the Wet Pizza Burrito Casserole according to directions below.
Drain and discard the juice from 1 (14.5 oz) can Italian diced tomatoes
Drain and discard the juice from 1 (6.5 oz) can pieces and stems mushrooms
Place diced tomatoes and mushrooms in a medium mixing bowl along with 2 (14 oz) jars pizza sauce. Stir together to make tomato sauce.
Spray a 2 quart microwavable baking dish with non-stick cooking spray.
Place 1 fat-free flour tortilla shell in the bottom of the baking dish.
Spread 1/2 cup prepared tomato sauce on top of the tortilla.
Place 8 slices of pepperoni on top of the tomato sauce.
Continue layering in that order until tomato sauce is gone.
The last layer place 1/2 of tomato sauce, 1/2 cup shredded part skim milk mozzarella cheese, and 14 slices of pepperoni.
Cover with wax paper and place in microwave oven on high for 10 minutes.
20 MINUTES BEFORE DINNER, while casserole is cooking make the Tomato and Parsley Chopped Salad according to directions below..
In the bottom of a large salad bowl stir together 1 cup fat-free Italian salad dressing, 1 tablespoon minced garlic (from a jar is fine), 1/2 tablespoon dried Italian seasonings, 1 cup (loosely packed) chopped fresh parsley, and 1/4 cup juice from a jar of mild Pepperoni peppers (Vlasic). Stir together until well blended.
Chop 1 large head of iceberg lettuce (to make 7 cups firmly packed).
Add lettuce to dressing in bottom of bowl.
Add 1 pint grape tomatoes to lettuce. Gently toss ingredients with hands.
Serve.
Supplies List (for entire meal)
• Timer
• Medium mixing bowl
• 2 quart microwavable baking dish
• Wax paper
• Microwave oven
• Large salad bowl
• Cutting board
Grocery List (for entire meal)
PRODUCE
Fresh parsley (need 1 cup chopped)
1 Pint grape tomatoes
1 Large head of iceberg lettuce
MEATS/SEAFOOD/POULTRY
62 slices of pepperoni
DAIRY
Shredded part skim milk mozzarella cheese (1/2 cup needed)
PACKAGED
1 (14.5 oz) can Italian diced tomatoes
1 (6.5 oz) can pieces and stems mushrooms
2 (14 oz) jars pizza sauce
7 fat-free flour tortilla shells
Fat-free Italian salad dressing (1 cup needed)
Jar of mild Pepperoni peppers (Vlasic) (need 1/4 cup of the juice)
Pantry List
Non-stick cooking spray
Minced garlic
Dried Italian seasoning