Butternut Squash, Kale and Black Bean Quesadillas

By mashing half of the beans, the quesadillas are creamier and stay together better.  Serve with a fruit salad.  Recipe makes 4 quesadillas.

What you’ll need:

  • 2 cups prechopped peeled butternut squash
  • 6 tablespoons water
  • 2 cups baby kale
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt
  • 1 cup canned black beans, rinsed and drained
  • 4 (8-inch) whole-wheat tortillas
  • 1 1/2 cups shredded mozzarella

What you’ll do:

  • Heat a skillet over medium heat.
  • Add the squash and 6 tablespoons of water; cover and cook for 6 minutes.
  • Uncover and stir in the kale, oil and salt.
  • Cook for 2 minutes; remove from heat.
  • Place 1/2 cup of beans in a bowl and mash.
  • Add the remaining 1/2 cup of beans and the squash to the bowl.
  • Toss.
  • Divide the mixture evenly between the tortillas.
  • Top evenly with cheese.
  • Fold each tortilla in half over the filling.
  • Wipe the skillet clean and return to stove over medium heat.
  • Spray with cooking spray.
  • Add 2 tortillas and cook 2 minutes on each side.
  • Repeat with remaining tortillas.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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Chicken Wraps with Mango-Chutney

Perfect for lunch or dinner, this sweet and spicy wrap will be a new favorite.  Recipe makes 4 wraps.

What you’ll need:

  • 2 (6-ounce) boneless, skinless chicken breast halves
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 1/4 cup mango chutney
  • 3 tablespoons sliced green onions
  • 1 (8.8 ounce) package naan bread
  • 2 cups mixed salad greens

What you’ll do:

  • Place chicken between 2 sheets of plastic wrap.
  • Pound to 1/2-inch thickness using a meat mallet or small skillet.
  • Cut each in half crosswise.
  • Combine the curry powder, salt and 1/4 teaspoon pepper.
  • Sprinkle the curry mixture over both sides of the chicken.
  • Heat a large nonstick skillet over medium-high heat.
  • Add the oil and swirl to coat.
  • Add the chicken to the pan.
  • Cook 3 minutes on each side or until done.
  • Remove from the pan and let stand 5 minutes.
  • While the chicken is resting, combine the yogurt, chutney, green onions and 1/4 teaspoon pepper in a small bowl.
  • Warm the naan according to package directions.
  • Cut in half crosswise.
  • Spread the yogurt mixture over the naan halves.
  • Top evenly with the greens and chicken.
  • Roll up and serve.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Roasted Carrot, Chicken and Grape Quinoa Bowl

Caramelized carrots and fresh, juicy grapes lend a welcome sweetness to this quinoa.  Recipe serves 4.

What you’ll need:

  • 2 cups diagonally cut carrot
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 5 tablespoons plain Greek yogurt
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 1 1/2 tablespoons honey
  • 3/4 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken
  • 1 1/2 cups grapes, halved
  • 1/2 cup thinly sliced green onions.
  • 1/2 cup parsley
  • 1/2 cup sliced almonds
  • 4 cups mixed greens

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Combine the carrots, oil and 1/4 teaspoon salt on a baking sheet coated with cooking spray.
  • Bake for 15 minutes or until tender.
  • Combine the remaining 1/4 teaspoon salt, yogurt, lemon juice, water, honey, cumin and pepper in a large bowl, stirring with a whisk.
  • Add the carrots, quinoa, chicken, grapes, green onions, parsley and almonds.
  • Toss.
  • Place 1 cup of the salad greens in each bowl.
  • Top each with 1 1/2 cups of the quinoa mixture.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

  • Apple and Bacon Pita Pizza

    These quick personal pizzas seem extra special with the addition of bacon and apple.  Recipe makes 4 personal pizzas.

    What you’ll need:

    • 4 (6-inch) pitas
    • 2 teaspoons oil
    • 2 ounces cheddar cheese, shredded (about 1/2 cup)
    • 2 cups thinly sliced apple, such as Fuji
    • 3 tablespoons grated Parmesan cheese
    • 2 tablespoons chopped walnuts
    • 1 teaspoon chopped fresh thyme
    • 2 bacon slices, chopped and cooked

    What you’ll do:

    • Preheat the oven broiler to high.
    • Broil the pitas for 1 minute or until lightly golden.
    • Remove the pitas and flip them over.
    • Brush evenly with olive oil.
    • Sprinkle the cheddar over the pitas.
    • Arrange the apple slices over the cheese.
    • Sprinkle with the Parmesan, walnuts, thyme and bacon.
    • Broil 1-2 minutes.

    Recipe and image from Cooking Light.

    So what are you waiting for…Get dinner on the table!

    Thai Beef Rolls

    These wrap sandwiches take only minutes to prepare – making them perfect for lunch or dinner.  Recipe makes 4 wraps.

    What you’ll need:

    • 1 1/2 tablespoons lime juice
    • 1 tablespoon dark sesame oil
    • 1 tablespoon fresh ginger
    • 1 tablespoon minced garlic
    • 2 teaspoons fish sauce
    • 3/4 teaspoon sugar
    • 4 (8-inch) whole-grain tortillas
    • 2 cups lettuce leaves
    • 12 ounces thinly sliced deli roast beef
    • 1/2 cup shredded carrots
    • 1/4 cup chopped mint

    What you’ll do:

    • Combine the lime juice, oil, ginger, garlic, fish sauce and sugar in a small bowl, stirring with a whisk.
    • Brush each tortilla lightly with 2 teaspoons of the lime juice mixture.
    • Arrange 1/2 cup lettuce on each tortilla and top with 3 ounces of the deli meat.
    • Combine the carrots and mint.
    • Combine about 3 tablespoons of the carrot-mint mixture on top of the meat.
    • Drizzle each with about 1 tablespoon of the remaining lime mixture.
    • Roll and serve.

    Recipe and image from Cooking Light.

    So what are you waiting for…Get dinner on the table!

    Pizzadillas

    You can’t go wrong with cheese and pepperoni.  Complete the meal with steamed broccoli or carrot sticks with light ranch dressing.  Recipe serves 4.

    What you’ll need:

    • 1 tablespoon canola oil
    • 4 (8-inch) whole wheat tortillas
    • 1 1/2 cups shredded mozzarella cheese
    • 1 ounce turkey pepperoni
    • 1 cup marinara sauce

    What you’ll do:

    • Preheat the oven to 400 degrees.
    • Brush the canola oil over a baking sheet.
    • Place the tortillas on the baking sheet.
    • Sprinkle 3 tablespoons of cheese on each tortilla.
    • Divide the pepperoni among the tortillas.
    • Top the pepperoni with 3 more tablespoons of cheese.
    • Bake for 5 minutes.
    • Remove from the oven and carefully fold each tortilla in half.
    • Bake 10 more minutes, or until crispy and browned.
    • Serve with the marina sauce.

    Recipe and image from Cooking Light.

    So what are you waiting for…Get dinner on the table!