Pizza Quesadilla

Tonight's dinner focus was quick and easy.  And a little bit of "what's in the fridge after being gone all weekend?"  Solution: pizza quesadilla.  Three ingredients, plus or minus your favorite pizza toppings.

Wheat tortillas
Pizza sauce
Mozzarella shredded cheese
Pepperoni
Banana peppers

Combine sauce, toppings and cheese on the tortilla.  We stuck ours in the George Foreman for about 5 minutes, until the tortilla was crispy.  Be sure and save some extra sauce for dipping, as some drips out while its cooking. 

Ten minute dinner- done!

Lasagna Roll Ups

Lasagna is a favorite dinner at our house.  The not so favorite part is two people finishing a pan of lasagna all week long...  Enter lasagna roll ups!  You can make as many servings as you want; the recipe is easy to half or double, depending on how many you need to feed. 

Recipe for Six Roll-ups

6 lasagna noodles
1/2 lb of ground meat, beef or venison
14 oz can of diced tomatoes
14 oz can of tomato sauce
1 green bell pepper
1 onion
1 cup 2% mozzarella cheese
7 oz ricotta cheese
Oregano, garlic salt, and cayenne pepper to taste.

Preheat the oven to 375 degrees.

Cook noodles in water with salt.

Saute pepper and onion using olive oil cooking spray.  Brown ground meat.  Mix together meat and vegetables, and add in tomato sauce, diced tomatoes and spices.  Let simmer for 5 minutes.

Mix together ricotta cheese and 1/2 cup of mozzarella.

When noodles are finished cooking, immediately lay out flat on wax paper.



Next, spread about 1/8 cup cheese mixture on each noodle, covering as much of the noodle as you can.  Next add about 1 T of meat sauce to each noodle.

Now the fun/messy step: roll up the noodles!  Keep as much stuffing as you can inside each noodle.  Spread 1/3 cup meat sauce in the bottom of a greased pan.  Place the open end down in pan and place lasagna rolls close together.  Top with 1/2 T of meat sauce to each roll up and sprinkle the remaining 1/2 cup of mozzarella over the top.  Bake for 30 minutes.  Enjoy!

The Skinny for One Roll-up:

Calories: 210

Fat: 5.5

Carbs: 26

Protein: 19.5

Fiber: 3

Skinny Enchiladas

My first receipe blog is appropriately about my favorite kind of food: MEXICAN!


To get started you'll need:
6 frozen boneless skinless chicken tenderloins
10 oz plain greek yogurt
3/4 cup mexican cheese
12 Extra thin yellow corn tortillas
3/4 c salsa- your choice
1 large bell pepper
1 onion
1 can green chilis
1 t cumin


Preheat the oven to 350.


Start with cooking your chicken- I use a George Foreman.  Then shred- one of the many talents of the Kitchen Aid mixer!

Brown onion and bell pepper in a skillet until onions are turning brown.  Add green chilis, 5 oz greek yogurt, 1/2 cup mexican cheese and cumin.  If you're new to greek yogurt, this is the kind I use!

Next, add the filling mixture to the chicken.  I mix all of mine up in the Kitchen Aid.  Once it's mixed through out, you're ready to fill the shells.  Grease a 9x13 baking dish with olive oil spray.  Scoop a heaping table spoon of filling into your tortillas.  These seem to be just the right size.

Fill your dish with as many enchiladas as you have filling for, I ended up with 12.  They should be close together, but not squished.

Last but not least, the sauce!  Your favorite salsa get's it started, 3/4 cup.  I used homemade, which I'll blog the receipe for later.  Mix with 5 oz greek yogurt, then spread over enchiladas.  Sprinkle the remaining 1/4 cup of cheese on top and pop them in the oven for 15-20 minutes.  Enjoy!

The Skinny:
(for 1 enchilada, based on a receipe of 12)
Calories: 142
Fat:  2.5 g
Protein: 9 g
Carbs: 9.5 g
Fiber: 1 g

It started in the kitchen...

I'm not a writer.  I've never gotten into keeping a journal, diary or blog.  But I love to cook.  I frequently "pin" the receipes I've tried out onto my "what's really for dinner" board, but sometimes it's just not enough.  No promises for a daily receipe blog, but I'm going to try to blog at least one new receipe every week.  Here goes!