Quesadilla

Ingredients:

  • olive oil
  • Flour tortillas
  • 8 ounces cheddar cheese (or any good melting cheese), shredded
  • 2 bell peppers, cut into strips
  • 1 onion, cut into strips
  • cooking spray
  • 1 chicken breast, cooked and cut into small pieces

Directions:

  1. Heat 2 teaspoon of olive oil in a large saute pan over medium-high heat. 
  2. Add bell peppers and onions to pan and saute until onions are translucent. Remove onion and peppers from pan and set aside for assembly.
  3. Spray the inside of the saute pan with cooking spray. Place one flour tortilla in the pan. Add a layer of cheese on to the tortilla, follow up with onion pepper mixture and chicken. Add another layer of cheese on top of all ingredients (the cheese is the glue to hold it all together) and finish with another tortilla. Wait for a few minutes for the cheese to start melting and the bottom tortilla to harden and turn light brown.
  4. Spray the top tortilla with cooking spray and using a spatula flip the whole quesadilla in the pan. (If the tortillas get off-center you should be able to recenter it using a spatula and pulling the top tortilla by hand). Wait until cheese is completely melted and bottom tortilla is hardened and light brown.
  5. Slide it out of the pan onto a plate or cutting board. Cut into wedges and serve.

*You could use any number of sauteed vegetables or proteins in your quesadilla!
~Recipe from Mikaila

Lunch Rice Bowl

Ingredients:

  • Brown rice
  • 1 can Black beans
  • Black Olives
  • Salsa
  • Avocado
  • Cilantro (optional)

Directions:

  • Prepare Brown rice as directed by package. I make a 2 cup batch and use for 4 or 5 days.
  • Rinse black beans and mix into cooked rice.
  • I like to use sliced olives
  • You can use any salsa or home made
  • Cut avocado in half around pit. slice with butter knife lengthwise through the meat of the avocado (without going through the skin). Use large spoon to scoop out of the skin.
  • Sprinkle cilantro over top (optional)

Lunch prep directions: I make 2 cups of rice, mix with beans and store in 4 separate containers in refrigerator. When I’m ready to eat lunch, I microwave the rice mixture 1 minute, then add olives, salsa, avocado, & cilantro. So good!

~Recipe adapted from Cafe Yum