Chicken & Spinach Quesadilla

Everyone knows the basic quesadilla recipe - a tortilla and some cheese. Pretty basic, but always seems to satisfy the little ones. Well, the following recipe is a simple way to "spice" things up a bit. Throw some chicken and spinach in with your cheese and you have this gourmet chicken and spinach quesadilla.

One thing we discovered is if you can "crease" the edges of the tortilla, the chicken stays in a lot better - making it easier to dip and easier to eat... perfect for those little hands!

*** One simple way to mix the recipe up even more is to dip the quesadilla in our Family Favorite Guacamole recipe.

Chicken & Spinach Quesadilla
4 SERVINGS 
PREP: 20 minutes           COOK: 10 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 boneless skinless chicken breasts, shredded
• 1 cup spinach, broken up into pieces
• 1 1/2 cup monterey jack cheese, shredded
• 4 large flour tortillas
• 1 avocado, diced
• 1/2 cup salsa, homemade or store-bought
• 1/4 cup low fat sour cream

DIRECTIONS

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1. In medium bowl, mix shredded chicken, spinach, and cheese.
2. On griddle (or large skillet), place tortilla with chicken mixture spread over half of the tortilla. Fold over the tortilla and "crease" the edges by pressing a spatula into them. 
3. Cook each side of tortilla for 3 - 4 minutes, or until cheese has melted and tortilla is crispy.
4. Serve with avocado, salsa, and sour cream - as desired.

NUTRITION FACTS

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    1 serving    581 calories   33.2 g fat   33.5 g carbs    36.2 g protein    3.5 g sugar   

Enjoy!
Recipe adapted from Real Simple

Spinach & Black Bean Wrap

I'm one of those people who is always looking for some easy lunch recipes. I work at a computer all day but don't have time to make any elaborate meals - so quick, easy, and easy to clean up are my requirements.

If you make the rice and spinach/bean mixture ahead of time, these wraps can be enjoyed in less than 5 minutes. I wasn't expecting a whole lot when it came to flavor, but holy cow these wraps are exploding with flavor! And even though without meat, they are very filling. Try them - you won't be disappointed!

Spinach & Black Bean Wrap
6 SERVINGS 
PREP: 5 minutes           COOK: 15 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 6 cups baby spinach
• 1 (15 oz) can black beans, drained
• 1 1/2 cups cooked Rice-A-Roni Mexican Style Rice
• 1/2 cup grated cheddar cheese
• 1/2 cup salsa
• 6 wraps or tortillas

DIRECTIONS

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1. Cook rice according to direction on box.
2. Warm tortillas in microwave or place in oven, on a cookie sheet, at 300 degrees for 15 minutes.
3. In a large skillet, warm spinach and black beans until spinach is wilted. About 3 minutes.
4. Evenly distribute all ingredients in tortilla leaving 2" on one end for folding.

NUTRITION FACTS

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    Serving size = 1 wrap   468 calories  8 g fat  87.4 g carbs   17.5 g protein   4.5g sugar   

Enjoy!
Recipe adapted from SkinnyMs.

Pizza Roll-Ups

I am terrible at making lunch. Most days I'm working all throughout the day and forget to make a lunch ahead of time, or just forget to eat all together. I know, it's a horrible habit. But after realizing I need food to keep me going throughout the day (because I get beyond exhausted around 2:00), I've been trying to find quick, healthy, and filling lunch ideas. These pizza roll-ups are pretty straightforward, but are a great, less than 5 minute meal. And it would be perfect for the kiddos!

Pizza Roll-Ups
1 SERVINGS 
PREP: 3-4 minutes           COOK: 1 minutes            READY IN: 5 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 whole-wheat tortilla
• 2 tablespoons Light Ragu (or any pizza/pasta sauce)
• Handful of baby spinach
• 3 tablespoons shredded part-skim mozzarella 

DIRECTIONS

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1. Put tortilla on microwave-safe plate and spread pizza sauce, cheese, and spinach over tortilla. 
2. Microwave for 45 seconds, or until cheese is melted.
3. Carefully roll tortilla up.
4. Cut into desired size pieces.

NUTRITION FACTS

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    1 tortilla    279 calories   9.5 g fat   31.9 g carbs    18.9 g protein    3.8 g sugar   

Enjoy!
Recipe adapted from Eating Well

Cilantro Lime Chicken Tacos

Who doesn't love tacos? I remember loving my mom's ground beef with lettuce and salsa tacos from my childhood. I fell in love again when my husband and I visited Mexico a few years back, and enjoyed the traditional tacos available on every street corner. And now I'm head over heels in love all over again with my discovery of this chicken taco recipe. Not only is it crazy easy - no cooking required if you have pre-cooked chicken on hand - but it is also crazy good. The cilantro lime pesto packs such a flavor punch, that I'm now looking for all sorts of new ways to incorporate it into my meals (I sometimes save a couple spoonfuls when I make this recipe so that I can toss it into a salad the next day with lunch, and I'm thinking that it would make an amazing pizza topping next... stay tuned!).

Cilantro Lime Chicken Tacos

4 SERVINGS 

PREP: 20 minutes           COOK: 0 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2-3 boneless, skinless chicken breasts, cooked and cubed
• 1 cup canned (or cooked) black beans
• tortillas (corn or flour), warmed over skillet or griddle
• taco toppings (we used red pepper strips, spinach leaves, finely diced onion with cilantro, avocado)

    For the Cilantro Lime Pesto:

• 1 cup fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons sliced almonds
• 2 tablespoons chopped garlic
• 1 1/2 teaspoons lime juice
• 1/2 cup shredded asiago, parmesan, or romano cheese
• 1/2 to 1 teaspoon salt (to taste)*
• 2-3 tablespoons water

DIRECTIONS

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1. Using a blender or food processor, mix together the pesto ingredients (cilantro, olive oil, almonds, garlic, lime juice, cheese, salt). Add enough water to make it moist but not runny.
2. In a medium-sized bowl, combine chicken pieces, beans, and pesto. Toss together.
3. Assemble tacos with pesto chicken followed by the toppings of your choice. 

NUTRITION FACTS

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     2 tacos with corn tortilla and pesto chicken (no toppings)   499 calories   21.4 g fat (4.1 g saturated)   47.7 g carbs    40 g protein    1.5 g sugar   

*9/27/13 I've updated this recipe with less salt after realizing that the amount from the original recipe is definitely more than I usually put in and because the saltiness will vary depending on the type of salt you are using. Better to start with just 1/2 teaspoon, and add more if you want more flavor. 

Enjoy!
Recipe adapted from What's Cookin' Chicago?

White Bean Avocado Wraps

Wraps seem to be the big thing these days. The thin tortilla cuts back on carbs, while providing a creative foundation for any number of filling and flavor combinations. These avocado, bean, and slaw wraps get a flavor kick from the chili powder and sharp cheddar cheese. They are dense and filling, but their fresh, light feel makes them perfect for lunch or dinner. We like to make these on the go by packing up the fillings in separate sealed containers, then assembling them while we're out hiking or taking a picnic dinner to daddy when he's working late. (Sneak peek: I think they'd pair perfectly with today's other recipe - Sweet Potato Chips!)

White Bean Avocado Wraps
4 SERVINGS 
PREP: 20 minutes           COOK: 0 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 cups shredded red cabbage
• 1 carrot, shredded
• 1/4 cup chopped fresh cilantro
• 2 tablespoons cider vinegar
• 1 tablespoon canola oil (or other mild-flavored oil) 
• 1/4 teaspoon salt
• 1/4 teaspoon chili powder
• 1 (15-oz) can white beans
• 1 ripe avocado
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons minced red onion
• 4 whole wheat tortillas or wraps

DIRECTIONS

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1. Combine shredded cabbage, carrot, and cilantro in a bowl. Whisk together the vinegar, oil, salt, and chili powder. Pour over cabbage mix and toss together.
2. In a separate bowl, mash white beans and avocado together to make a mostly smooth paste. Mix in the cheese and onion.
3. Assemble wraps by spreading the bean and avocado paste evenly over the top of a tortilla (leaving about 1/2 inch all around the sides). Spread an even layer of the cabbage slaw over the top, then roll the tortilla to make a wrap. Cut and serve.

NUTRITION FACTS

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    1 wrap with 1/2 cup avocado/bean & 2/3 cup slaw    346 calories   17 g fat (4 g saturated)   44 g carbs    12 g protein    3 g sugar   

Feel free to experiment with the flavors in these wraps - substituting in different beans, spices, or cheese for new and interesting combinations. If you come up with a combo you especially like, be sure to share in the comments below. The possibilities are endless!
Recipe adapted from Eating Well.

Linking up here.

Breakfast Quesadillas

Step aside, Wheaties, we have a new breakfast of champions in the house! My husband LOVES his breakfast of champions, but if you ask me, these quesadillas compete for the title. This dish is packed with veggies and protein that will be sure to leave you full and satisfied. Just 2 wedges fill me right up and I don't have the urge to snack during the day...what more could a girl ask for?!

Breakfast Quesadillas

2 SERVINGS 

PREP: 10 minutes           COOK: 15-20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 slices low sodium bacon
• 1 large egg
• 2 large egg whites
• 1 teaspoon fat free milk
• 1/2 red bell pepper
• 1/2 jalapeño 
• 1/4 small red onion
• 2 taco size tortillas
• 1/2 cup reduced fat 4-cheese Mexican cheese
• 1/2 avocado
• optional toppings: pico de gallo and table cream or sour cream.

DIRECTIONS

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1. Place bacon on tin foil lined baking sheet. Cook bacon in oven at 350º for 15-20 minutes, depending on how well done you like it. Chop into small pieces when done. 
2. Chop pepper, jalapeño, and red onion. Cook on stove until veggies are soft, and set aside.
3. In a separate bowl beat together egg, egg whites, and milk. Add salt and pepper to taste and scramble eggs on stove top. 
4. Once eggs and bacon are done, get a skillet and spray with cooking spray. Place one tortilla down. Top with half of the cheese, scrambled eggs, veggies, bacon, avocado, the remaining cheese, and then top it all off with the second tortilla.
5. Once the tortilla is a nice golden brown, flip it over to brown the other side. 
6. Cut it up into fourths. Garnish with pico de gallo or table cream. 

NUTRITION FACTS

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    1 serving (1/2 tortilla)  325 calories 19.2g fat 20.6g carbs  19.2g protein   2.0g sugar   

Recipe adapted from The Pioneer Woman.

Enjoy!

Easy Lunch Wraps

These wraps are the definition of "simple"! While hiking, my father-in-law packed this for lunch and I thought it was pure genius! With only three ingredients, these are perfect for school lunches and on-the-go moments. The possibilities with these wraps are endless and the bonus is my children LOVE them and ask for them all the time! It also works great as an after-school snack. My son always feels like he's withering away after a long day at school and these are perfect for keeping him satisfied and out of the snack cupboard until dinner is on the table.

Easy Lunch Wraps
1 SERVING
PREP: 0 minutes           COOK: 0 minutes            READY IN: 1 minute

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 Tortilla 
• 1 Cheese Stick 
• 3 pieces of Deli Turkey Slices  

DIRECTIONS

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1. Lay the tortilla flat and place the turkey and cheese in the middle.
2. Roll and place toothpicks about every inch.
3. Cut between toothpicks so you have nice, bite-size pieces.

NUTRITION FACTS

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    1 serving    269 calories   9.1g fat   13.8g carbs    30.8g protein    3.3g sugar   

Hats off to my father-in-law for the genius idea!! Enjoy!