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Warning: If your name is Jordan, stop reading. But if you're not a bean-and-veggie-hater, it's okay to proceed.
I first tried this recipe as a tester before it went into Fitness magazine. I admit: At first I was skeptical. I don't know how they did it, but this recipe makes zucchini taste good. Might even say it's one of my favorite recipes when cooking for one. Super speedy. 15 minutes or less. Pretty budget-friendly too.
Black Bean & Zucchini Quesadillas
Ingredients
1 cup zucchini, finely chopped
1/2 cup canned black beans, rinsed and drained
2 teaspoons olive oil
1 teaspoon cumin
1/4 cup cheddar cheese, shredded
2 whole-wheat tortillas
1 tablespoons salsa
Directions
In pan, saute zucchini, beans, oil, and cumin for 5 minutes. Place zucchini mixture and cheese on each tortilla. Fold in half and place into pan until cheese melts and tortilla is toasted on each side; about 3 minutes per side. Top with salsa.
Kejal and Katie hosted a Chip & Dip Party that called for the mini crockpot. I went for this Queso Dip from Better Homes and Gardens. Though it looks creamy and fatty, I actually pulled it from The Dieter's Cookbook. So it's not too unhealthy.
The dip turned out quite a bit spicier than I intended, so I diluted with more cream cheese and shredded cheddar--didn't help the healthy factor. The party-goers still called it the dip with some kick. So if you're into kick, give this one a try.
Queso Dip
Start to Finish: 20 minutes
Makes: 2¼ cups
Ingredients
¼ cup chopped onion
2 cloves garlic, minced
2 tablespoons water
1 14-½-ounce can stewed tomatoes, drained and cut up
1 4-½-ounce can chopped green chile peppers, drained
½ to ¾ teaspoon chili powder
¼ teaspoon bottled hot pepper sauce
1 cup shredded reduced-fat cheddar cheese (4 ounces)
3 ounces cream cheese, cubed
3 ounces fat-free cream cheese, cubed
Directions
In a 2-quart saucepan combine onion, garlic, and water. Bring to boiling. Cook, uncovered, over medium heat for 2 to 3 minutes or until water has evaporated. Add tomatoes, chiles, chili powder, and hot pepper sauce. Cook and stir until heated through. Add cheddar cheese and cream cheeses. Cook and stir over low heat until cheese is melted. Serve immediately with Tortilla Crisps and/or fresh vegetables.
From Better Homes and Gardens
Girls' night usually equals tacos and lots of guacamole, but we decided to try this twist on a Mexican favorite. These took longer than the claimed 20 minutes, but with the good company in the kitchen, it was worth the wait. By the time the food was on the table, we were so hungry that it was hard not to overflow our tortillas.
Fajita-Ranch Chicken Wraps
4 servings
Start to finish: 20 minutes
Ingredients
12 ounces skinless, boneless chicken breast strips for stir-frying
½ teaspoon chili powder
¼ teaspoon garlic powder
Nonstick cooking spray
1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
2 tablespoons bottled reduced-calorie ranch salad dressing
2 10-inch whole wheat, tomato, jalapeño, or plain flour tortillas, warmed*
½ cup Easy Fresh Salsa*
1/3 cup reduced-fat shredded cheddar cheese
Directions
Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing.
Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.
*To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.
*Easy Fresh Salsa: In a medium bowl combine 2 seeded and chopped tomatoes, 1/4 cup finely chopped red onion, ¼ cup chopped yellow or green sweet pepper, 2 to 3 teaspoons snipped fresh cilantro, ½ teaspoon minced garlic, 1/8 teaspoon salt, a dash of black pepper, and, if desired, a few drops bottled hot pepper sauce. Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.From Heart Healthy Online
Warning: If your name is Jordan, stop reading. But if you're not a bean-and-veggie-hater, it's okay to proceed.
