Thursday, April 2, 2009

Thursday's Recipes


Kashi have with a banana and 1 c of milk


Leftover crustless chicken pot pie


Veggie Quesadillas

1/2 c of broccoli florets
1/3 c skim milk
3 tbsp flour
1/4 c corn kernels
1/4 red bell pepper
2 tbsp coarsely chopped green chillies
pinch of salt
1/8 tsp cayenne pepper
2 tbsp cilantro
2 6" flour tortilla

1. In a large pot or boiling water, cook the broccoli 2minutes; drain.

2. Preheat oven to 425 F; spray a baking sheet with non-stick spray.

3. In a small saucepan over medium heat, whisk the milk and flour; cook, stirring frequently, 4-5 minutes. Stir in the corn, bell peppers, chillies, salt and cayenne; remove from the heat and stir in the broccoli and cilantro.

4. Spoon the vegetable mixture over the bottom half of the tortilla, leaving a 1/2" border; fold the top half over the veggies. Place the quesadilla on the baking sheet; bake until hot and bubbling; about 8 minutes. Serve at once.

Serves 2 (save one for lunch)

Serve with sour cream, salsa and have an apple for dessert.

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