Jack Quesadillas with Cranberry Salsa

Ky's pick 1 of the day!! More vegetarian Quesadillas!!

This salsa is also great on turkey sandwiches. To make meatless quesadillas, use sautéed vegetables in place of the turkey.

Yield: 8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)

Ingredients

• SALSA:
• 1 cup whole-berry cranberry sauce
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped green onions
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1 Anjou pear, cored and finely diced
• 1 jalapeño pepper, seeded and minced
• 
  QUESADILLAS:
• Cooking spray
• 1/4 cup (2-inch-thick) slices green onions
• 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
• 8 (8-inch) flour tortillas
• 2 cups chopped cooked turkey
• 1/2 cup fat-free sour cream

Preparation

To prepare salsa, combine first 7 ingredients. Cover and chill.

To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.

Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with cranberry salsa and sour cream.

Nutritional Information

Calories:

356 (25% from fat)

Fat:

9.7g (sat 4.2g,mono 3.5g,poly 1.2g)

Protein:

19.4g

Carbohydrate:

47.8g

Fiber:

3g

Cholesterol:

42mg

Iron:

2.7mg

Sodium:

372mg

Calcium:

218mg

Thanks to My Recipes for the recipe and picture!!

Brown Rice, Tomatoes and Basil

Sah's pick 2 of the day! Brown rice with tomatoes...mmmm

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

40 min

Level:

Easy

Serves:

6 servings

Ingredients

• 1 cup Texmati brown rice
• 2 teaspoons kosher salt, divided
• 1/4 cup Champagne or rice wine vinegar
• 2 teaspoons sugar
• 1 tablespoon good olive oil
• Freshly ground black pepper
• 1 pound ripe tomatoes, large-diced
• 1 cup packed basil leaves (1 large bunch), chopped

Directions

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Thanks to Food Network for recipe and picture!!!

Farfalle with Broccoli

Sah's pick 2 of the day!! Looks delicious!!

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 1 pound farfalle pasta
• 2 heads broccoli, trimmed to florets (about 4 cups)
• 1/4 cup extra-virgin olive oil
• 4 tablespoons butter
• 3 garlic cloves, chopped
• 5 anchovy fillets, diced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

Thanks to Food Network for the recipe and picture!!!

Chipotle Bean Burritos

Ky's pick of the day 2! Vegetarian Bean Burritos!!!

Total: 30 minutes
Yield: 6 servings (serving size: 1 burrito)

Ingredients

• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon salt
• 1/3 cup water
• 1 (15-ounce) can organic black beans, drained
• 1 (15-ounce) can organic kidney beans, drained
• 3 tablespoons refrigerated fresh salsa
• 6 (10-inch) reduced-fat flour tortillas (such as Mission)
• 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 1/2 cups chopped plum tomato (about 3)
• 1 1/2 cups shredded romaine lettuce
• 6 tablespoons thinly sliced green onions
• 6 tablespoons light sour cream

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Nutritional Information

Calories:

361

Fat:

10.3g (sat 3.8g,mono 3.1g,poly 2g)

Protein:

16.8g

Carbohydrate:

52.2g

Fiber:

11.4g

Cholesterol:

19mg

Iron:

3.3mg

Sodium:

735mg

Calcium:

395mg

Thanks to My Recipes for the picture and recipe!!!