Category: Sandwiches, Wraps & Handhelds

Posted in Heat & Eat, Sandwiches, Wraps & Handhelds

BBQ Pulled Pork Sandwiches

Posted on by simplegoodfood

One of the best rewards for spending a few minutes preparing a slow cooker meal is how easy dinner becomes the next day. These BBQ Pulled Pork Sandwiches come together in just minutes using precooked Easy Slow Cooker Pulled Pork, making them perfect for busy weeknights, relaxed weekends, or campground meals.

With a toasted bun, warm pulled pork, your favorite barbecue sauce, and a scoop of creamy homemade coleslaw, you’ve got a hearty meal that’s satisfying without requiring hours in the kitchen. It’s proof that leftovers don’t have to feel like leftovers—they can become something everyone looks forward to eating.

❤️ Why You’ll Love This Recipe

  • Ready in about 15 minutes
  • Perfect use for planned leftovers
  • Budget-friendly and filling
  • Easy enough for beginning cooks
  • Great for lunch or dinner
  • Campground and RV friendly

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BBQ Pulled Pork Sandwiches

One of the best rewards for spending a few minutes preparing a slow cooker meal ishow easy dinner becomes the next day.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 3 to 4 cups Easy Slow Cooker Pulled Pork
  • ½ to ¾ cup your favorite barbecue sauce
  • 4 hamburger buns
  • 1 tablespoon butter optional, for toasting buns
Optional Toppings:
  • Homemade Creamy Coleslaw
  • Dill pickle slices
  • Sliced red onion
  • Jalapeño slices
  • Extra barbecue sauce

Method
 

  1. Place the pulled pork in a saucepan over medium-low heat.
  2. Stir in the barbecue sauce until the pork is evenly coated and heated through.
  3. If desired, butter the cut sides of the hamburger buns and toast them lightly in a skillet until golden.
  4. Spoon a generous amount of pulled pork onto each bun.
  5. Top with creamy coleslaw, pickles, onions, or your favorite toppings.
  6. Serve immediately with chips, baked beans, potato salad, or fresh fruit.

Notes

🧺 Kitchen Confidence
This Week’s Skill: Toasting Sandwich Buns
Toasting your buns is a simple step that makes a big difference. A lightly toasted bun stays firmer, adds extra flavor, and helps keep juicy barbecue sauce from soaking through too quickly.
Simply butter the cut sides lightly and toast them in a dry skillet for 2 to 3 minutes, watching carefully so they don’t burn.

💰 Stretch Every Grocery Dollar

Buying a larger pork shoulder may cost a few dollars more upfront, but it creates multiple meals throughout the week. Instead of buying deli sandwiches or takeout, one batch of pulled pork can provide several delicious lunches and dinners for less money.

♻️ Waste Not, Want Not

Only warm the amount of pulled pork you plan to eat today. Leaving the remaining pork refrigerated allows you to use it later this week for rice bowls, baked potatoes, or another easy meal.

🍽️ Cooking for One or Two

This recipe is easy to scale down. Warm only one or two servings of pulled pork and freeze the rest in individual portions. Keeping meal-sized containers in the freezer means you’ll always have the start of a homemade dinner ready to go.

🥣 Meal Prep Note

If you’re following this week’s menu, save some of your pulled pork for tomorrow’s BBQ Pulled Pork Rice Bowl. Cooking a batch of rice tonight will make tomorrow’s dinner even faster.

Storage & Freezing

Refrigerator: Store precooked pulled pork in an airtight container for up to 4 days.

Freezer: Freeze precooked pulled pork in meal-sized portions for up to 3 months.

Reheating: Warm gently with a splash of broth or barbecue sauce to keep the meat moist.

Posted in Heat & Eat, Miscellaneous (Unsorted), Sandwiches, Wraps & Handhelds

Refrigerator Clean-Out Quesadillas

Posted on by simplegoodfood

Quesadillas are one of the easiest “clean out the refrigerator” meals you can make.

Almost any cooked meat, vegetable, or cheese can become a delicious filling. Before buying more groceries, challenge yourself to build one meal using what’s already in your refrigerator. You’ll save money, reduce food waste, and might even discover a new favorite combination.

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Refrigerator Clean-Out Quesadillas

Almost any leftover meat, vegetables, cheese, or rice can become a quesadilla.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 4 large flour tortillas 8-inch
  • 4 –6 cooked turkey meatballs chopped
  • 1 cup shredded cheese Cheddar, Monterey Jack, Mexican blend, or whatever you have
  • 1 cup assorted leftover vegetables chopped
  • o Bell peppers
  • o Onions
  • o Corn
  • o Mushrooms
  • o Spinach
  • o Zucchini
  • o Tomatoes drained
  • o Cooked broccoli
  • 1 teaspoon olive oil or butter
  • Salsa Greek yogurt, or sour cream for serving (optional)

Method
 

  1. Heat a large skillet over medium heat.
  2. Lightly brush one side of each tortilla with olive oil or butter.
  3. Place one tortilla, oiled side down, in the skillet.
  4. Sprinkle half of the cheese over the tortilla.
  5. Add the chopped turkey meatballs and leftover vegetables in an even layer.
  6. Top with the remaining cheese and place the second tortilla on top, oiled side up.
  7. Cook for 3–4 minutes until golden brown.
  8. Carefully flip and cook the second side until crisp and the cheese has melted.
  9. Repeat with the remaining ingredients.
  10. Slice into wedges and serve with salsa, Greek yogurt, or sour cream.

Notes

Tips & Variations
  • Add a spoonful of black beans for extra protein and fiber.
  • Sprinkle in taco seasoning or Italian seasoning to change the flavor.
  • Mix different cheeses for more flavor.
  • Serve with a simple side salad or fresh fruit.
  • Leftover cooked chicken, pork, roast beef, or vegetables work just as well.
Don’t overstuff your quesadilla. It can be tempting to use every last bit of leftovers, but a thinner layer of filling lets the cheese melt around everything like glue. If you have lots of leftovers, make two quesadillas instead of one giant one.

Related Reading

🍽️ Keep Cooking Smarter

Continue building your budget-friendly kitchen with these helpful articles and recipes:

  • Stretch This Week’s Groceries Even Farther
  • Five Ways to Stretch Ground Turkey
  • Freezer & Make-Ahead Meals
  • Pantry Meal Starters
  • Side Dish Library
  • Meal Prep Collections
Posted in Heat & Eat, Sandwiches, Wraps & Handhelds

Italian Turkey Meatball Subs

Posted on by simplegoodfood

Introduction

One of the easiest ways to stretch your grocery budget is to transform leftovers into something that feels completely new. These Italian Turkey Meatball Subs take yesterday’s homemade turkey meatballs and turn them into warm, cheesy sandwiches that taste like they came from your favorite neighborhood deli.

With toasted rolls, rich marinara sauce, and gooey melted mozzarella, this hearty meal comes together in just minutes while giving your family (or yourself) a dinner that never feels like leftovers.

💡 Meal Prep Shortcut

This recipe uses the Simple Italian Turkey Meatballs you made earlier this week as part of our Stretch Every Grocery Dollar series.

Joining us midweek? No problem! Simply substitute 12 fully cooked frozen turkey meatballs (about 1 pound), thawed and heated through. Your meal will still be delicious, although the homemade version offers the best flavor and the greatest savings.

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Italian Turkey Meatball Subs

Oneof the easiest ways to stretch your grocery budget is to transform leftoversinto something that feels completely new.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 455
Ingredients Method Notes

Ingredients
  

  • 12 cooked Italian Turkey Meatballs
  • 2 cups marinara sauce
  • 4 hoagie rolls or sturdy sandwich rolls
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Fresh parsley chopped (optional)

Method
 

  1. Preheat the oven to 375°F.
  2. Place the meatballs and marinara sauce in a saucepan. Heat over medium-low until the meatballs are hot, about 8–10 minutes.
  3. Split the hoagie rolls without cutting all the way through.
  4. Lightly toast the rolls for 3–4 minutes if desired.
  5. Place 3 meatballs inside each roll and spoon additional marinara over the top.
  6. Sprinkle generously with mozzarella and Parmesan cheese.
  7. Return the sandwiches to the oven for 5–7 minutes, or until the cheese is melted and bubbly.
  8. Garnish with parsley and serve immediately.

Notes

Easy Variations
Pepper & Onion Subs
Add sautéed bell peppers and onions before topping with cheese.
Garlic Bread Subs
Brush the rolls with garlic butter before toasting.
Pizza Meatball Subs
Add sliced pepperoni or mushrooms before baking.
Campground Version
Wrap assembled sandwiches in foil and heat on a campfire grate or campground grill for about 10 minutes over medium heat.
Serving Suggestions
Serve with:
  • Oven fries
  • Coleslaw
  • Garden salad
  • Fresh fruit
  • Roasted vegetables
Storage
These sandwiches are best assembled fresh, but leftover meatballs in marinara will keep in the refrigerator for up to 4 days.
Tips
  • Toasting the rolls first helps prevent soggy sandwiches.
  • Warm the marinara before assembling for even heating.
  • Use part-skim mozzarella for a lighter meal.
  • If your rolls are large, add a fourth meatball for extra heartiness.

🍽️ This Week’s Menu: Stretch Every Grocery Dollar

Sunday – Simple Italian Turkey Meatballs

The perfect meal prep recipe that starts this week’s budget-friendly menu.

Monday – Italian Turkey Meatball Subs ⭐ Today’s Recipe

Warm toasted rolls filled with homemade turkey meatballs, marinara sauce, and melted mozzarella.

Tuesday – Mediterranean Turkey Rice Bowls

Fresh vegetables, seasoned rice, and sliced turkey meatballs with a bright Mediterranean flavor.

Wednesday – Turkey Meatball Vegetable Soup

A hearty soup that stretches the last of the meatballs into another comforting meal.

Thursday – Taco Turkey Rice Bowls

A Tex-Mex makeover using rice, beans, salsa, and leftover turkey.

Friday – Five Ways to Stretch Ground Turkey

Simple money-saving ideas to help one package of ground turkey go even further.

Saturday – Six Budget-Friendly Turkey Meals

A roundup of this week’s recipes plus extra ideas for reducing food waste.

Bonus Recipes This Week

  • Turkey Fried Rice
  • Refrigerator Clean-Out Quesadillas

➡️ Stop back tomorrow for our Mediterranean Turkey Rice Bowls!

Posted in Arrival Day Dinner, Cold/No Heat Meals, Sandwiches, Wraps & Handhelds

Old Bay Shrimp Salad Wraps

Posted on by simplegoodfood

When summer temperatures climb, sometimes the best campground dinner is one that doesn’t require heating up the grill or camp stove. These Old Bay Shrimp Salad Wraps are cool, refreshing, and packed with flavor. Tender shrimp are tossed in a light dressing seasoned with Old Bay, then wrapped in soft tortillas with crisp lettuce and crunchy vegetables. They’re perfect for hot afternoons, beachside campsites, and RV travelers looking for a quick meal with minimal cleanup.

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Old Bay Shrimp Salad Wraps

A cool, no-cook meal ideal for hot campground afternoons.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound cooked shrimp peeled, deveined, and chopped
  • ¼ cup light mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon juice
  • ¼ teaspoon black pepper
  • 2 celery stalks finely diced
  • 2 green onions sliced
  • 1 cup shredded lettuce
  • 4 large flour tortillas
  • Optional: sliced tomato or cucumber

Method
 

Prepare the Shrimp Salad
  1. In a large bowl, combine the mayonnaise, Greek yogurt, Old Bay seasoning, lemon juice, and black pepper.
  2. Stir until smooth.
  3. Add the chopped shrimp, celery, and green onions.
  4. Mix until everything is evenly coated.
Assemble the Wraps
  1. Lay the tortillas flat on a clean surface.
  2. Divide the lettuce evenly among the tortillas.
  3. Spoon the shrimp salad onto the center of each tortilla.
  4. Add tomato or cucumber slices if desired.
Wrap and Serve
  1. Fold in the sides of each tortilla.
  2. Roll tightly into wraps.
  3. Slice in half and serve immediately.

Notes

Storage & Reheating Tips
  • Store the shrimp salad separately from the tortillas if making ahead.
  • Keep refrigerated and use within 2 days.
  • Assemble wraps just before serving to prevent sogginess.
  • Not recommended for freezing.
Posted in Grilled Meals, Sandwiches, Wraps & Handhelds

BBQ Pulled Pork Flatbread Pizzas

Posted on by simplegoodfood

Pizza night at the campground just got a delicious barbecue twist! These BBQ Pulled Pork Flatbread Pizzas are quick, easy, and packed with smoky flavor. Using prepared pulled pork and flatbread as the base means dinner comes together in minutes, making it perfect for busy camping weekends.

Whether you’re cooking on a grill, Blackstone griddle, camp oven, or even an air fryer in your RV, these flatbread pizzas deliver the perfect combination of tangy barbecue sauce, tender pulled pork, melted cheese, and crisp flatbread crust. They’re easy to customize and fun for the whole family.

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BBQ Pulled Pork Flatbread Pizzas

Pizza night at the campground just got a delicious barbecue twist!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 3 large flatbreads or naan breads
  • 2 cups prepared pulled pork
  • ¾ cup barbecue sauce divided
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup red onion thinly sliced
  • 2 tablespoons chopped fresh cilantro optional

Method
 

  1. Preheat a grill, camp oven, or Blackstone griddle to medium heat.
  2. In a bowl, toss the pulled pork with ¼ cup of the barbecue sauce.
  3. Place the flatbreads on a clean work surface.
  4. Spread the remaining barbecue sauce evenly over each flatbread.
  5. Top with:
  6. o Mozzarella cheese
  7. o Pulled pork mixture
  8. o Red onion
  9. o Cheddar cheese
  10. Place the flatbreads on the grill or griddle over indirect heat.
  11. Cover and cook for 8–12 minutes, or until the cheese is melted and bubbly and the flatbread is lightly crisp.
  12. Remove from heat and sprinkle with cilantro if desired.
  13. Slice and serve immediately.

Notes

Campground Prep Tip
Prepare or purchase the pulled pork before your camping trip and store it in a sealed container in the cooler. Dinner will come together in less than 15 minutes at the campsite.
RV Air Fryer Option
These flatbread pizzas are perfect for RV air fryers.
  1. Assemble the flatbread pizzas as directed.
  2. Place one flatbread at a time in the air fryer basket.
  3. Cook at 375°F for 5–7 minutes or until the cheese is melted and the edges are crisp.
  4. Slice and serve.
Cooking time may vary depending on the size and model of your air fryer.
Rainy Day RV Option
If the weather isn’t cooperating, these pizzas can be made indoors using a countertop oven, toaster oven, or RV oven.
Bake at 400°F for 8–10 minutes until the cheese is bubbly and the flatbread is lightly browned.

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Posted in Campground Meals, Cold/No Heat Meals, Sandwiches, Wraps & Handhelds

Loaded Italian Sausage & Peppers Hoagies

Posted on by simplegoodfood

When it comes to easy campground meals, it’s hard to beat a hearty sausage sandwich loaded with savory peppers and onions. These Loaded Italian Sausage & Peppers Hoagies are packed with bold flavors, require minimal cleanup, and come together quickly in a single skillet. Whether you’re cooking over a camp stove, flat-top griddle, or campfire skillet, this meal is sure to become a camping favorite.

Serve these hoagies with chips, potato salad, or fresh fruit for a satisfying dinner that’s perfect after a day of hiking, fishing, or exploring the campground.

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Loaded Italian Sausage & Peppers Hoagies

When it comes to easy campground meals, it's hard to beat a hearty sausage sandwich loaded with savory peppers and onions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 6 Italian sausage links mild or hot
  • 1 tablespoon olive oil
  • 2 bell peppers sliced (any color)
  • 1 large onion sliced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 6 hoagie rolls
  • 6 slices provolone cheese optional
  • ¼ cup grated Parmesan cheese optional

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the sausage links and cook, turning occasionally, until browned and cooked through, about 12–15 minutes. Remove from skillet and keep warm.
  3. Add the sliced peppers and onions to the same skillet.
  4. Sprinkle with Italian seasoning, garlic powder, and black pepper.
  5. Cook for 8–10 minutes, stirring occasionally, until vegetables are tender and lightly caramelized.
  6. Return the sausages to the skillet and cook for 2–3 minutes to combine flavors.
  7. Place each sausage in a hoagie roll and top generously with the pepper and onion mixture.
  8. Add provolone cheese and Parmesan cheese if desired.
  9. Serve immediately.

Notes

Campground Prep Tip
Slice the peppers and onions at home and store them in a zip-top bag in your cooler. This reduces prep time and makes campsite cooking even easier.

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