This time on Half-Made Home-Made, we learn what we can make from a box of frozen burger patties and a jar of pasta sauce. Steven shows us how to do that plus another super-fast dinner idea for crunchy fish tacos. You don't even need to chop anything. These meals are assembled really quickly from ready-made supermarket foods that may be hding in your freezer right now. That's the kind of supper solution we all want at the end of a long day.

Easy Greek Moussaka

Ingredients
1 tbsp olive oil
1/2 cup seasoned breadcrumbs
1 tsp cinnamon
1 600g box frozen lamb burger patties (or beef patties)
2 cups prepared mashed potatoes (500 g)
4 eggs
1/2 cup jarred tomato sauce
2 tbsp prepared baba ganoush - eggplant dip
1 400 mL jar Alfredo pasta sauce
2 tbsp grated Parmesan cheese

Method
Preheat oven to 375 F. Spread olive oil in bottom of 2-L (8 cup) or 9 X 13-inch casserole dish set on baking sheet. Mix breadcrumbs and cinnamon. Sprinkle half of mixture in baking dish. Break up lamb patties into bite-sized pieces (this is easiest to do if frozen patties stand at room temperature for 5 to 10 minutes first) and place in baking dish. Sprinkle remaining breadcrumb mixture over meat. Mix mashed potatoes with 2 eggs. Using rubber spatula, spread over meat. Spread tomato sauce and baba ganoush over top. Whisk Alfredo sauce with remaining 2 eggs. Pour evenly over top. Sprinkle with Parmesan. Bake on middle rack of oven 1 hour, 45 minutes, or until browned and bubbly at edges and set in centre. Let stand at room temperature 15 minutes before slicing and serving.

Crunchy Fish Tacos

Ingredients
300g frozen seasoned or plain breaded fish fillets (usually 6 pcs)
1/3 cup jarred tomato salsa
2 tbsp jarred mango chutney
drizzle olive oil
1 1/2 cups bagged coleslaw mix
6 small tortilla wraps
1/2 cup sour cream
Lime wedges for serving

Method
Bake fish according to package instructions. Meanwhile make taco slaw: mix salsa, mango chutney and olive oil in large bowl. Toss with coleslaw mix. Warm tortillas in oven for 5 minutes (as fish finishes cooking). Wrap tortillas in foil if you prefer soft wraps or bake directly on rack for lightly crisped edges. When fish is cooked, smear spoonful sour cream in centre of each wrap, place a fish fillet on top, add scoop of taco slaw. Squeeze lime juice over top. Fold tortilla in half. Eat while warm.