I’m on a huge quesadilla kick lately (and so are my kids!). A few fresh ingredients and dinner is ready in no time. Serve with fresh guacamole, salsa and sour cream. Leftovers make a super popular lunchbox option.
2 teaspoons canola oil
2 (6-inch) flour tortillas
4 ounces shredded or sliced cheese
2 ounces protein (such as grilled chicken, steak, or beans)
½ cup cooked or raw vegetables (such as bell peppers, mushrooms, broccoli, spinach)
Heat oil in a nonstick skillet over medium heat. Top one tortilla with cheese, followed by protein and vegetables; top with remaining tortilla. Cook for 3 to 4 minutes per side; gently pressing down as cheese melts. Transfer to a cutting board and allow to cool slightly before slicing into wedges.
A simple mixture of flour and Greek yogurt popped in the air fryer creates this bagel hack recipe that everyone just loves.
The ideal recovery meal? Does it exist?! This recipe checks all the boxes!
This low calorie dish is bursting with summer flavors. Heat a drizzle of olive oil in a large skillet. Add sliced zucchini and corn kernels
Serves: 6 This dish is wonderful served with rice and beans, on grilled flatbread with cheese or in warm corn tortillas topped with shredded cabbage
Start your day off right with this satisfying breakfast! Serves: 4 2 cups rolled oats ¼ teaspoon kosher salt 2 tablespoons light brown sugar 4
Serves: 15 Ingredients: 2 (15oz) cans chickpeas 3 tablespoons sesame tahini 1 tablespoon honey ¼ cup extra virgin olive oil Juice of ½ a lemon
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