Quick Veggie Quesadillas




I don't know about you, but I'm pacing myself. I know that Christmas and holiday parties will take a lot out of me and I RE-FUSE to get worn out this year. So I'm falling back on the super-easy recipes that allow me to throw together something nutritious and pop it into the oven while I do (or don't do) something else. Here's what you'll need:


8 oz. of shredded cheddar cheese
One onion
A bag of baby spinach
A pack of 10 flour tortillas
A can of Hunt's diced tomatoes

By the way, be sure to load up on the tomatoes in the new year. A study in the American Journal of Clinical Nutrition showed that lycopene* absorption is 2 to 3 times greater in canned tomatoes than in raw tomatoes. ConAgra recently had some interesting findings about heart health and tomatoes. Personally, I've been inspired to look after my own cardio health because heart disease and high blood pressure run in my family.

Alright, back to the recipe. Open the can of tomatoes and drain. Chop the onion and spinach, and keep them in two separate piles. Next use your favorite cooking spray to mist a large baking pan. Lay out 8 or 10 of the flour tortillas on the baking pan. Put two tablespoons of cheese into the center of each tortilla. Put a tablespoon of each of the vegetables into the center of each tortilla. Fold each tortilla. Bake the quesadillas at 375 degrees for 8 minutes, then turn them over with a spatula and bake for 4 minutes. Take them out and enjoy!


*Lycopene is a potentially powerful cancer-fighting agent found in fruits, vegetables and plants.

Although this is a compensated post, the opinions and recipes are strictly my own.

1 comments:

Visual Notes said...

Just found this blog...I'm loving it since I just had my 4th brown baby. Great stuff.

Blog Widget by LinkWithin