Thursday's Recipes

Breakfast

Kashi have with a banana and 1 c of milk

Lunch

Leftover crustless chicken pot pie

Dinner

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.