I have not been in the mood for cooking lately.  For those of you who know me, you know this is bizarre. I don’t know if it’s the summer heat, pregnancy, whacked out hormones ( I blame everything on hormones), or my constant cravings for sugar that have kept me out of the kitchen.  It’s probably my body’s survival tactic because it knows that once I’m in the kitchen I’ll have my lips around the nearest thing containing trace amounts of sugar. So, these past few weeks my family has eaten our fair share of turkey sandwiches, cold cereal, frozen burritos (shame, shame), and a few homemade freezer meals I made last month before all this craziness settled in. But that all stopped–albeit momentarily–when these little cheesy bites of heaven came our way.

On a whim, I opened the neglected produce drawer in my fridge to find some veggies that needed some love. 15 minutes later, I had a satisfying dinner chocked full of veggies. I’m pretty sure it was fate that brought us together that night– or my mal-nourished baby taking things into her own hands. Who can say?

Vegetable Quesadillas

Ingredients

  • 1-2 tbsp olive oil
  • ½ cup onion, sliced
  • ½ cup green bell pepper, sliced
  • 1 small zucchini, sliced
  • 4 oz white mushrooms, sliced
  • ½ cup tomato, diced
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 2 tbsp prepared salsa
  • ½ tsp kosher salt
  • 1 tsp chili powder
  • 2 cups grated Monterrey Jack cheese
  • 6-8, 10” whole wheat tortillas

Instructions

  1. Heat a medium-sized skillet on medium heat with the oil in it. Once hot, add in the onion and bell pepper and cook until softened- about 5 minutes. Add the zucchini, mushrooms, chili powder, salsa, and salt to the skillet with the onion and pepper. Cook until the mushrooms and zucchini are cooked through, tender, and slightly browned. Remove skillet from heat and stir in tomatoes, cilantro, and lime juice.
  2. Heat a separate frying pan/skillet on medium heat. Place 1 tortilla in pan and top with approx. ½ cup each vegetable filling and cheese. Top with another tortilla. Cook about 3 minutes per side, or until cheese is melted and tortilla is slightly browned. Serve with sour cream, salsa, or….. Guacamole!
http://www.heatherlikesfood.com/vegetable-quesadillas-with-creamy-guacamole/

Creamy Guacamole

Ingredients

  • 2 medium-sized, ripe avocados
  • 1 tbsp grated onion
  • 1-2 tbsp lime juice
  • ½ tsp kosher salt
  • ¼ tsp chili powder
  • ¼ cup mayonnaise

Instructions

  1. In a bowl, mush up the avocado until it’s the consistency you like. Add in the remaining ingredients, stir until well combined, cover and chill until you are ready to eat it. I like my guacamole to have a little zip, so I add the entire 2 tbsp of lime juice, Make it according to YOUR taste. You can easily omit the mayonnaise and have it turn out great– I often do. You may have to adjust the salt just a bit. Sometimes you want it creamy, sometimes you don’t.
http://www.heatherlikesfood.com/vegetable-quesadillas-with-creamy-guacamole/

Still Hungry?