Zuchinni Quesadilla

This is another lunch recipe I have been using from the Flexitarian Diet cook book. It is really easy, really good and really healthy!!

Ingredients:

1 zuchinni

1/2 cup to 3/4 cup black beans rinsed

grated cheddar cheese to your taste

Cumin to taste (about 1/2 tsp.)

Chili powder to taste (about 1//4 tsp.)

lime juice

2 tortillas

Directions:

Cook your tortillas, then combine zuchinni, black beans, spices and lime juice and toss together.

Top one tortilla with zuchinni mixture and cheese. Place second tortilla on top and microwave for one minute.

This is messy to eat like a regular quesadilla, so I use a knife and fork and kind of cut it all up to eat it.

Mexically Chicken Soup

So easy so fast so tasty. This is one if you like a little heat to your food. I added extra taco seasoning and so it was quite spicy but you can adjust to your own taste.

Ingredients:

2 cups shredded cooked chicken (I used 2 cans)

1 Tbs. taco seasoning (I used about 2 1/2 Tbs. and it was quite spicy, but Dennis really liked it and it still wasn't too spicy for me)

2 14 oz. cans chicken broth

1 16 oz. can white beans (I used Navy beans)

1/2 cup green salsa

fresh chopped cilantro

Directions:

spray large sauce pan with cooking spray and heat chicken and spices over medium heat. Add broth. In a separate bowl drain and semi mash the beans then add mashed beans and salsa to soup. Bring to a boil, reduce heat and simmer. Serve with sour cream.

The Stromboli, COOKED.

I was really nervous about how the stromboli would turn out having never made it and then freezing it as well. But it turned out really yummy. We ate the ham and cheese one this time and it was just like a hot ham and cheese sandwich, so it doesn't have to be pizza realated, you can be creative with this one.

For cooking:

I did let it thaw completely and rise before baking in a 350 degree oven for about 40 minutes (if starts to get too brown, just cover with foil).

Muesli: Summertime Oatmeal

I have been making a lot of my lunches and breakfasts out the Flexitarian Diet cookbook my mom gave me and I am really enjoying it. Some of the food is a little different than what I am use to and some of the flavors are ones I think I will need to aquire more of a taste for but I feel so healthy when I eat these meals! I feel my body inwardly thanking me each time I eat! A good change from feeling guilty whenever I eat!!! Anyway, I think I found a favorite breakfast that I will enjoy on a regular basis from here on out!! I didn't take a picture but I am sure I will be making this again soon and will add a photo when I do.

This recipe is called Swiss Apple Muesli and it is cool, filling, sweet and 5 weight watcher points!!!

Ingredients:
1/2 cup rolled oats
1/2 cup skim milk
1/2 of a small apple finely chopped
1 Tbs. sliced almonds (which I crunched up)
1 tsp. honey

Directions:
Mix together and let sit 10 minutes or overnight (I did the overnight thing). Enjoy!!

So fresh, milky and fat the next morning, delicious! It's a great way to enjoy oatmeal in the summer. You can do different fruits, and nuts too, there is another recipe that calls for pears and almonds, I can't wait to try that one as well!!

Almond Crusted Tilapia Review

On my freezer menu you will find the tilapia recipe from the Fresh Food Fast Cookbook I have. It was the first time making this recipe so I wasn't sure how it would turn out. To our enjoyment, it turned out delicious. It may be a new monthly favorite. We also had leftovers that I am going to use to make fish tacos for a left over dish. YUM!! Definately try this one if your looking for a quick and tasty fish dish.

My Specialty: Peanut Butter Cookies

Growing up I loved making cookies. Chocolate chip are the traditional one that everyone makes but mine always turned out cakey (maybe due to the high altitude in Utah?) and so I never was quite satisfied with how they turned out. However, the one cookie that always turns out well for me are my peanut butter cookies from my Betty Crocker Cook book. They are always soft and chewy and oh so tasty. I made some the other day for a gift and dressed them up by putting them in a wide mouth canning jar and topping with a cute ribbon and fabric. I thought it turned out pretty cute.

Here is the recipe:

Ingredients:

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1 egg

1/2 tsp. vanilla

1 1/4 cups flour

Directions:

Beat butter and peanut butter with electric mixer until combined. Add sugar, brown sugar, baking soda, and baking powder. Beat until combined. Beat in egg and vanilla. Beat in as much flour as you can with mixer and stir in remaining flour. Shape dough into 1 inch balls. Roll in sugar, criss-cross flat with fork on baking sheet. Bake @ 375 degrees for 7-9 minutes.

Happy Birthday Dennis!

It was Dennis' birthday over last week-end and he requested a cheese cake for his birthday cake. It is one of his favorite things that I make and it turned out yummy once again. A tip I learned recently from Patsy, a friend from Dennis' work that wants to be a chef is to put in a pan of water when cooking the cake that way it won't split (which mine did every time until I used this tip!). I serve this plain or with a fruit topping usually raspberries that I just make a sauce from frozen berries and sugar but this time I just used my strawberry freezer jam and it was really good. Here is the recipe (again from my trusted Betty Crocker):

Ingredients:

crust:

1 pkg. finely crushed grahm crackers

1/4 cup finely chopped walnuts

1 Tbs. sugar

1/2 tsp cinnamon

1/2 butter melted

filling:

2 8 oz. packages of cream cheese

1 cup sugar

2 Tbs. flour

1 tsp. vanilla

3 slightly beaten eggs

16 oz. sour cream

Directions:

For crust:

Combine graham crackers, walnuts, 1 Tbs. sugar, and cinnamon. Stir in melted butter. Press crumb mixture into bottom of 8 or 9 in. springform pan.

For filling:

Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer until combined. Beat in sour cream until smooth. Stir in eggs.

Pour filling into crust lined pan. Bake at 375 degrees for 40-45 minutes or until a 2 1/2 inch area around outside edge is set. (BEWARE, I have taken my cake out too early and it is so sad to cut into it and realize it was not fully cooked!! Cake should be fairly set even in the middle, if you are worried or it's getting too brown on top just cover with foil until you feel it's done). Cool for 15 minutes (at least). Loosen crust from sides of pan with a knife and cool 30 more minutes. Remove sides of pan and chill at least 4 hours before serving.