Thursday, May 20, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Black Bean Spinach Quesadilla

Directions

  • 2
  • 4
  • 6
  • Nutrition

4 Whole Wheat Tortillas

2 tsp Extra Virgin Olive Oil

1/2 Cup Mozzarella Cheese, shredded and divided

1 Cup Canned Black Beans, rinsed and drained

2 tsp Taco Seasoning (store bought can be used, but homemade recipe below)

1 Cup Spinach, chopped



8 Whole Wheat Tortillas

4 tsp Extra Virgin Olive Oil

1 Cup Mozzarella Cheese, shredded and divided

2 Cups Canned Black Beans, rinsed and drained

4 tsp Taco Seasoning (store bought can be used, but homemade recipe below)

2 Cups Spinach, chopped

12 Whole Wheat Tortillas

6 tsp Extra Virgin Olive Oil

1 1/2 Cups Mozzarella Cheese, shredded and divided

3 Cups Canned Black Beans, rinsed and drained

6 tsp Taco Seasoning (store bought can be used, but homemade recipe below)

3 Cups Spinach, chopped

Directions

1. In a bowl, mix together cheese, beans, taco seasoning, and spinach.

2. In a skillet, heat olive oil on medium to medium high heat. Add one tortilla, top with bean mixture and top with another tortilla. Cook for approx. 2-3 minutes per side or until golden brown and cheese has melted.

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1 Tbsp Chili Powder

1/2 Tbsp Cumin

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Oregano

1/4 tsp Black Pepper

2 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Black Pepper

3 Tbsp Chili Powder

1 1/2 Tbsp Cumin

1 1/2 tsp Paprika

1 1/2 tsp Salt

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Oregano

3/4 tsp Black Pepper



Directions

1. Put all ingredients into a small container with a lid and shake until mixed.




Dinner: Chicken Brunswick Stew

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2/3 Lb Chicken Tenderloins, cooked and diced or 1 Cup Rotisserie Chicken

1/3 (15 oz) Can Diced Tomatoes, undrained

1/3 Cup Store Bought BBQ Sauce

10 2/3 oz Chicken Broth

1/3 (10 oz) Bag Frozen Bag Corn

1/3 (16 oz) Bag Frozen Limas

 

1 1/3 Lb Chicken Tenderloins, cooked and diced or 2 Cups Rotisserie Chicken

2/3 (15 oz) Can Diced Tomatoes, undrained

2/3 Cup Store Bought BBQ Sauce

21 1/3 oz Chicken Broth

2/3 (10 oz) Bag Frozen Bag Corn

2/3 (16 oz) Bag Frozen Limas

Ground Black Pepper to Taste

2 Lb Chicken Tenderloins, cooked and diced or 3 Cups Rotisserie Chicken

1 (15 oz) Can Diced Tomatoes

1 Cup Store Bought BBQ Sauce

32 oz Chicken Broth

1 (10 oz) Bag Frozen Bag Corn

1 (16 oz) Bag Frozen Limas

Ground Black Pepper to Taste

Directions

1. In a pot, cover chicken with water and bring to a boil. Continue simmering for 20 minutes or until cooked through.

2. Once chicken has cooked, remove from water and dice.

3. Add all ingredients to the pot and gently stir together. Bring to a simmer and simmer for at least 30 minutes.