Ever have one of those days where you’re just not inspired? Today is that day for me. There’s nothing wrong, nothing’s missing, I’m just feeling tired and unmotivated. It’s actually not been a bad day at all. I took the morning to do domestic things (water the garden, vacuum, brush our shedding dog… if you look at the word “shedding” quickly, it looks like I wrote “sledding dog”… that made me giggle to think about Dog on a sled, he would hate it, he would jump off it instantly…). It was nice to decide that I wasn’t going to start work until this afternoon, so I could feel like I didn’t have to rush through things. Husband came home for lunch, we ate quesadillas with cheese and sliced peaches, dipped in Greek yogurt and peach salsa. We watched The Office while we ate. It was nice.
I have a few go-to meals when I’ve forgotten to plan, or have neglected to take something out of the freezer the night before, or forgotten to buy the ingredients I need. One of them, which we had today, is Quesadillas. Another is Grilled Cheese. And there’s always Mac and Cheese. I think it helps to have easy meals for when the plan falls through. Because, let’s face it, it’s gonna happen every once in a while.
One thing that I love about Grilled Cheese, Quesadillas, and Mac and Cheese is that they can be dressed up and fancied, or left original and delicious.
You could make Grilled Cheese into Nutella, Bacon, and Strawberry Grilled Cheese (not sure about it – try it, it’s good), or add basil and tomato then cook, or add basil, tomato, and mayo after it’s cooked for a hot and cold crunch!
You could add a Spaghetti-ish twist to Mac and Cheese to make Spaghetteroni and Cheese, or add some veggies (broccoli, peas, squash, cauliflower, onion, garlic, spinach, kale…) and add a little extra punch of nutrition to regular M&C. And, while you’re at it, try some whole wheat, or rice penne, or rotini pasta!
Today I had peaches that needed to be used, so I sliced them up and added them to the cheese (depending on what’s in season, you could also use apples, pears, plums, apricots, pluots, apriums…). Sometimes I’ll do black beans, corn, salsa, summer squash, and cheese. You could do Garbonzo Bean Quesadillas, Chicken Quesadillas, Bacon, Cheddar, and Black Bean Quesadillas. You could do a BLT Quesadilla (try kale instead of lettuce as the “T”).
Of all the quesadillas that I’ve made, the one that Husband cheered for the most was my Santa Fe Quesadillas. I’m not sure why I named them that. It just seemed to fit. Tweak them, add your favorite ingredients, make them your own! A great go-to meal that’s perfect for lunch or dinner!
Last modified on 2012-05-23 23:40:48 GMT. 0 comments. Top.
| Santa Fe Quesadillas |
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Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Serves: 2
- 1/2 C corn
- 1/2 C black beans
- 1/4 C onion, chopped
- 1 clove garlic, grated
- 2 leaves swiss chard (or kale or spinach), chopped
- 4 cherry tomatoes, chopped
- 1/4 to 1/2 C parmesan cheese, grated
- 1/4 to 1/2 C mozzarella cheese, grated
- 1 t chili powder
- 1/2 t cumin
- salt
- pepper
- 1/4 t oregano
- 2 tortillas
- Mix all ingredients together (except tortillas).
- Heat pan. Place tortilla in pan, spread half the tortilla with half the filling, and fold over with the other half. Repeat with second tortilla.
- Cook over medium heat until crispy, flip carefully, cook until cheese is melted and it’s as crispy as you want it.
You could put less filling in each and make 4 smaller quesadillas.
2.2.6
(Sorry, no photo of the Quesadillas. The Fancy Grilled Cheese will have to do. :))
