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Black Bean Quesadillas

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As I have been dusting off my summer recipes I came across this one today.  It’s quick and easy for those busy summer nights.

Black Bean Quesadillas

Ingredients:

2 large flour tortillas

3/4 C shredded cheddar or monterey jack cheese

1/2 C frozen corn, thawed

1/2 C red bell pepper, diced

1/2 C black beans, drained

1 green onion, chopped

coconut oil to coat pan

Directions:

Melt coconut oil in skillet over medium heat.  Place a tortilla in the skillet and allow to heat for 1 minute before flipping.  Flip tortilla, sprinkle with half the cheese, then half of each remaining ingredient.  Once the cheese is melted, carefully slide the tortilla out on to a cutting board.  Slice into 8 wedges and serve warm.  Repeat with the remaining tortilla and ingredients.

*You can also used precooked meat or chicken in place of, or in addition to, the black beans.

Serve with a big summer salad and enjoy a colorful summer meal without heating up the kitchen.

 

Comments { 5 }

Crustless Quiche

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This post is from Angie, a contributor to this blog.

Here is an easy basic quiche recipe I found. I made it as written, but the sky is the limit as to what vegetables and cheese you use.  The next time I make it I’m going to try adding diced tomato and kalamata olives. Italian turkey sausage would be tasty too. I think it could be turned into a “potluck pleaser”  by pouring it into muffin papers for ”mini quiches” . You could bake them the night before and pop them in the microwave before serving.  If you try it, I’d love to hear how you made it your own.

  • 1 medium onion, diced
  • 6-oz fresh baby spinach
  • 4 large eggs
  • 1/2 cup flour (whole wheat or AP)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • pinch cayenne pepper
  • 1 1/3 cups skip milk
  • 1/2 cup feta cheese

Preheat oven to 400 degrees.

Spray a 10-inch quiche or pie plate with non-stick cooking spray. Cook diced onion with cooking spray or a little coconut oil over medium heat until tender. Add spinach and cook just until wilted. Set aside to cool for a minute.

In a large bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, stir in spinach-onion mixture.

Pour quiche base into pan. Top with feta cheese. Bake for 25 minutes or until center is set and edges are brown. Let set for 5 munutes and serve.

Comments { 5 }

Buttery Lemon Garlic Pork

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Hi this  is Melissa one of the bloggers.  I came up with a tasty recipe tonight I though I would share with everyone.  If you try it let me know how it turns out.  It was a hit in our house!

Buttery Lemon Garlic Pork

Ingredients:

  • pork loin (about 1pound)
  • 2 Tbs. coconut oil
  • 1/2 cup white wine
  • 1 tsp. minced garlic
  • 1/2 cup chicken broth
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. butter
  • 1 Tbs. non-hydrolyzed gelatin
  • salt, pepper and parsley to taste

Directions:

  1. Slice pork loin into 1/2″ thick medallions and sprinkle with salt and pepper.
  2. Melt coconut oil in a large skillet over medium-high heat, add medallions and brown for 2 minutes on each side.
  3. Reduce heat to medium.  Add wine and garlic and cook, turning medallions twice, until almost all the liquid is gone.  3 minutes.
  4. Add broth, turn heat to low and cover, cooking until medallions are done. 10 to 15 minutes.
  5. Transfer medallions to platter and keep warm.  Add lemon juice, butter, and parsley to skillet, stirring and scraping bottom of pan.  Cook until reduced by 1/4.  5 minutes.
  6. Whisk in gelatin to thicken slightly.  Spoon sauce over pork and serve.

Serves 4.

Tips:

  1. Use a flavorful butter like Kerry Gold or Organic Valley Pastured Butter.
  2. Squeeze several lemons at one time and freeze juice in ice cube trays.  Each cube is approximately 1 tablespoon.
  3. Get your pastured pork from Jordandal Farms.

Comments { 6 }

My Favorite Make Ahead Meal

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Hey, this is Melissa Kirby, one of Dustin’s contributors.

A number of you asked what my favorite freezer meal is so here you go:

Chicken Satay

Preassemble:

In a 1 gallon freezer bag, place:

6 boneless skinless chicken breasts halves, sliced into strips

In a mixing bowl, add:

3 teaspoons (6 cloves) pressed garlic

4 tablespoons grated gingerroot

4 tablespoons apple cider vinegar

4 green onions, thinly sliced

1/2 cup chopped cilantro

1 cup low sodium chicken broth

1/2 cup Hoisin sauce

1/2 cup low sodium soy sauce

4 tablespoons creamy peanut butter

4 tablespoons sesame oil (optional)

4 tablespoons honey

2 teaspoons crushed red pepper flakes

Mix well.  Pour half of the mixture into the bag containing the chicken breasts.  Gently and carefully squeeze the bag to

force out any air then seal the bag.  In a 1 quart freezer bag add the remaining half of the sauce mixture.  Gently and

carefully squeeze the bag to force out any air then seal the bag.  Place the two plastic bags into a 1 gallon freezer bag gently squeezing out the air and seal it.  On the outside bag, label or write the recipe title/number and today’s date using a Sharpie marker on the bag and place in the freezer.

Leanne’s Tip: Make a note on your freezer bag to start soaking your skewers to prepare for the meal (if using wooden ones) when you start defrosting your meal.

At Time of Cooking:

Preassembled Ingredients

6 Bamboo skewers (Tip: presoaking wooden skewers keeps them from blackening when you grill!)

Cooking Instructions:

Remove preassembled Chicken Satay from the freezer and defrost. (This is a great time to start soaking skewers if needed.)  Preheat outdoor grill, indoor grill or oven broiler. Remove chicken strips from marinade; thread chicken strips onto bamboo skewers. Cook over grill, using marinade to baste chicken.

Heat reserved marinade from second freezer bag and use as sauce for chicken; serve.

Serving Suggestions: Grilled asparagus and a big salad.

Nutrition per serving: 452 Calories; 21g Fat; 34g Protein; 33g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 2122mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. Points: 10

Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.

Comments { 2 }

Guacamole Recipe

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This week’s food item is focusing on avacadoes.  Avacadoes have a high amount of healthy fats.  They are calorie dense so portion size is important when eating avacadoes.  Today, my mom has given you a great guacamole recipe.  I love guacamole, but I usually get in trouble with it, because I eat so many chips with it… yes chips are my biggest food weakness!  Avacadoes are great to put on sandwhiches, salads, and on chicken (ok, I haven’t tried that last one, but felt it necessary to come up with 3 things that avacadoes go good with besides the obvious chips!)

If you didn’t check out last weeks recipe which was hummus, click here to read the hummus recipes

Here is my moms post!

Last week I said I’d maybe send some of Nancy’s Moraccan vegetable stew home with Angela for Dustin….well, I got to bring Ang back to campus on Monday and stay a couple of days, aaannnd even had the privilege of meeting some of you from the oh-so-famous “Bootcamp 5:45 AM” :) !!  Then Ang and I worked out with the next bootcamp, first with Dustin, then Abby took over (someone told me they liked Dustin, but they REALLY liked Abby-said she was even harder than Dustin!).  Okay you guys, these arm and leg muscles ARE sore, and as you all noticed, I had to UNload the wt. bar :( !! Continue Reading →

Comments { 21 }