1. It saves $$ - we usually only purchase one package of meat [typically ground beef or chicken] each week. We make it stretch a couple meals & go meatless for our other meals
2. It saves calories - veggies are GOOD for you. & good tasting :]
3. Encourages cooking creativity :] When we first starting cooking together, we put together meals that were based around the meat. Now we we think more about the variety of veggies & whole grains we can get & add some protein to that. [because yes... you can get protein from more than meat. research it.]
So here is a quick little meal I made up this week based on things we had around the house & needed to use before they went bad. I was pleasantly surprised with how tasty it was [and quick]! They are veggie quesadillas.
Ingredients:
-whole wheat tortillas [you can you flower tortillas, but the whole wheat tortillas are a healthier option, & better tasting, in my opinion]
- 1/2 yellow onion
-fresh mushrooms [one package]
-green & red, orange, or yellow peppers [or all four kinds! but that would be a pepper overload] we used half green, 3/4 yellow peppers
-1 can of refried beans [check the label for lard & avoid that. & check sodium levels as well]
-chili powder
-garlic powder
-crushed dried red pepper flakes optional
-thinly shredded cheese. Mexican blend is good. or cheddar. whatever you prefer
-sour cream optional
-salsa optional
[this made 3 quesadillas, Matt & I had 1 & half each and were VERY satisfied with that amount, plus our side of chips & salsa]
Directions:
-thinly slice onions & peppers. About half an onion & one full pepper. Mixing & matching pepper colors makes for a more interesting quesadilla. Mushrooms can be purchased pre-slides & don't need to be cut thin
-sautee all veggies together in olive oil over medium heat with a few pinches of the seasonings, depending on how many veggies you're cooking [I didn't measure when I did it]. The red pepper flakes add a little spicy flavor [which I wish I would have used!].
-while the veggies are cooking, spread a thin layer of the refried beans on half of the tortillas, thick enough that you can't see the tortilla through it, but not a massive pile - you need room for veggies!
-when the veggies are soft, put a single layer of veggies on the beans & cover with a thin layer of cheese. Fold in half.
-on a clean pan at medium heat, place the quesadilla on it for 2-3 minutes. [tip: putting another pan on the quesadilla while it cooks will heat it through quicker & keep everything sealed together]
-flip & heat other side 2-3 minutes- can be some browning on the tortilla to firm up the quesadilla, but it is done when the cheese is melted and beans are warm
-it will be a tiny flimsy, but shouldn't fall apart. add a tablespoon of sour cream to the top, &/or salsa, if you like. & enjoy!
we have chips & salsa as a side dish, but seasoned brown rice would be another good side option.
Current Stats:
-Jori is almost 24 weeks [on Friday] & kicking up a storm! I finally got some bladder kicks that weren't the most enjoyable, but I still loved.
-She is the size of an ear of corn & weighs a little over a pound
-The nerve pain in my sacrum is back. dangit.
-Current weight is unknown, but weight surely has been gained since my sad midwife appointment two weeks ago where I lost weight.
Looking Ahead:
-Nursery update
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