It's official. I have over-extended myself. Between my family, my (very) full time job, and my passion for cooking and blogging, I sometimes feel like a rubber-band being pulled in a million directions.

One of my missions this summer is to simplify. Breakfasts, lunches and dinners, but also food shopping, laundry and wardrobes. We don't need fresh meat every week, and we can make do without a complete stock of tomatoes. A sandwich or slice of toast is just fine for breakfast, and an omelette makes a perfectly respectable dinner.

This dish (if you can call it that) was tonight's inspiration. The kids wolfed it up, and - served with a platter of fresh cut veggies - it made for a satisfying and nutritious meal.

Pizzadillas (my creation, named by 11-year-old Sarah)
Serves 2-4, depending how hungry you are!

4 whole wheat tortillas
1/2 cup tomato sauce
shredded cheese

Preheat the oven to 400*. Put the tortillas on a baking sheet and spoon about 2 tablespoons of sauce onto each tortilla. Sprinkle shredded cheese over the tortillas and bake for about 10 minutes, till the cheese is bubbling.

Serve immediately.

Linking this up to Pennywise Platter Thursday.