Source:

Ingredients:

• 3 slices white bread (with our without crust)
• 1 tablespoon mayonnaise (about)
• 2 lettuce leaves (romaine or iceberg)
• 4 thin slices tomatoes
• 4 slices cooked bacon
• 4 ounces cooked chicken breasts , thinly sliced
• 4 cocktail sticks

Directions:

1. Toast bread until crisp.

2. Spread mayo on one side of each slice.

3. Take first slice, mayo side up, and top with 1 lettuce leaf and 2 tomato slices.

4. Neatly layer 2 bacon slices and half the chicken on top.

5. Cover with second toast slice, mayo side up.

6. Continue with remaining fillings.

7. Top with third toast slice, mayo side down.

8. Secure layers with cocktail sticks, making sure the reach to the bottom of the sandwich.

9. Using a serrated knife, cut diagonally into 4 triangles.

Source: Loveless Cafe, Nashville, TN

Ingredients:

• 4 cups diced cooked chicken (2 1/2 lb.)
• 1 cup finely diced celery
• 1/2 cup relish (I prefer sweet, but you choose)
• 1 cup mayonnaise
• 3/4 cup dried cranberries
• 1/2 vidalia onion , finely diced (about 1/2 cup)
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 cup pecan pieces (optional)
• 8 slices white bread or 8 slices whole-grain bread

Directions:

1. Combine chicken and the next 8 ingredients together in a bowl.

2. Cover and chill at least 2 hours to let flavors meld.

3. Scoop about 3/4 to 1 cup chicken salad onto a slice of toasted or untoasted bread; top with a second slice of bread.

Source: EatingWell

Ingredients:

• 2 tablespoons plain breadcrumbs
• 4 large eggs
• 1 1/4 cups 1% low-fat milk
• 1/2 teaspoon hot sauce (Tabasco)
• 1/4 teaspoon salt (or to taste)
• fresh ground black pepper
• 2 cups cubed whole wheat bread (2 slices, crust removed)
• 3 cups broccoli florets
• 2 teaspoons extra virgin olive oil
• 4 slices Canadian bacon , diced (remove for vegetarian)
• 1 medium onion , chopped
• 1 cup grated monterey jack cheese (4-ounces) or 1 cup part-skim mozzarella cheese (4-ounces)

Directions:

1. Preheat oven to 350 degrees; coat a 9-inch deep-dish glass pie pan with cooking spray; add breadcrumbs, tilting to coat sides.

2. Whisk eggs, milk, hot sauce, salt and pepper in a large bowl; Add bread and stir to coat, set aside in refrigerator.

3. Steam broccoli until JUST tender, 3 to 4 minutes; refresh under cold water and drain well; chop coarsely.

4. Heat oil in a mediun nonstick skillet over medium-high heat; add bacon and onion; cook, stirring often, until softened and light golden, 3 to 5 minutes.

5. Add the onion mixture and broccoli to the egg mixture; stir in cheese; pour into the prepared pan spreading evenly.

6. Bake the pie until light golden and set, 45 to 50 minutes; let cool slightly, cut into wedges and serve.

7. Per serving, 226 calories, 13 g fat, 14 g carb, 3 g fiber

Source:

Ingredients:

• Crust:
• 1 1/2 cups crushed ginger snaps
• 1⁄3 cup sugar
• 1⁄3 cup butter , melted
• Cheesecake:
• 2 lbs cream cheese
• 2 tablespoons cornstarch
• 2 cups sugar
• 1 cup sour cream
• 5 medium eggs
• 1 1/2 cups musselman's apple butter
• 3/4 cup butter , melted

Directions:

1. In a small bowl, combine crushed ginger snaps, sugar, and melted butter. Blend well. Press the crust with a spoon into a 10-inch springform pan. Make sure to cover the bottom and the sides evenly.

2. Bake the crust at 350 degrees for 8-10 minutes, and then let it cool.

3. In a large bowl, mix cream cheese and dry ingredients until smooth.

4. Add sour cream to the mixture. Beat in the eggs.

5. Add Apple Butter and butter, and beat until smooth.
6. Pour the mixture into the prepared ginger snap crust.

7. Bake at 350 in a water bath for about 2 hours.

Source:

Ingredients:

• Crust:
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1⁄3 cup melted butter
• 1/2 cup finely chopped pecans
• Cheesecake:
• 5 (8 ounce) packages cream cheese
• 1 1/2 cups sugar
• 5 eggs
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 cup cream
• 3 ounces semisweet chocolate
• 1/2 cup milk chocolate chips
• 1 tablespoon vanilla

Directions:

1. r crust, preheat oven to 400. Mix all ingredients and press into the bottom of a 9 inch spring form pan and bake 5 minutes.

2. Bring all cheesecake ingredients to room temperature before starting.

3. Beat cream cheese and sugar till fluffy and then add eggs one at a time Beat after each is added.

4. Add flour cream and salt.

5. Take out 2 cups of filling. In a small bowl melt chocolate, then mix w/ the 2 cups filling and set aside.

6. In the remaining filling add vanilla.

7. Place half of this mixture on top of crust.

8. Take the chocolate mixture and drop by teaspoonfuls in a circle on top of the above. Be sure to leave the center clear of chocolate and also a 3 inch edge around crust.

9. Carefully spoon remaining vanilla mixture over all covering the chocolate carefully so not to disturb ring but making a smooth top.

10. Place in a glass pan with 2 cups of water and bake at 400° for 15 minutes. Bake another 50 minutes, lowering the oven temp 25 degrees every 10 minutes stopping at 300°. Let cool till room temp and then cover and refrigerate overnight.

Source: Southern Living

Ingredients:

• 1 1/2 cups finely crushed vanilla wafers
• 1/2 cup chopped pecans
• 1/4 cup butter , melted
• 17 vanilla wafers
• 2 large ripe bananas , diced
• 1 tablespoon lemon juice
• 2 tablespoons light brown sugar
• 3 (8 ounce) packages cream cheese , softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup coarsely crushed vanilla wafer
• Garnishes:
• sweetened whipped cream , vanilla wafers, sliced bananas tossed in lemon juice

Directions:

1. Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).

2. Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.

3. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.

4. Bake at 350° for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.

Source: Weight Watchers

Ingredients:

• 1 teaspoon olive oil
• 2 cups sliced mushrooms
• 1 onion , sliced
• salt and pepper
• 2 tablespoons dry sherry or 2 tablespoons apple juice
• 1 tablespoon flour
• 2⁄3 cup low-fat milk (I use skim)
• 1/4 cup chicken broth
• 1 (1 lb) package frozen low-fat potato pierogies , thawed
• 2 tablespoons light sour cream

Directions:

1. Heat oil in large nonstick skillet over medium-high heat.

2. Add the mushrooms, onion, salt and pepper to taste.

3. Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.

4. Stir in sherry and cook until evaporated.

5. Sprinkle in flour and stir to combine.

6. Stir in milk, broth, and pierogies; bring to a boil.

7. Remove from heat and stir in sour cream.

Source:

Ingredients:

• 1 onion , chopped fine
• 4 garlic cloves , minced
• 3 tablespoons vegetable oil
• 1 (16 ounce) can black beans , drained and rinsed
• 1 (16 ounce) can pinto beans , drained and rinsed
• 1 (15 ounce) can enchilada sauce
• 1/2 cup salsa , plus more served with meal, if desired
• 3 teaspoons cumin
• 1/4 teaspoon salt
• 1 -2 dash black pepper
• 10 flour tortillas
• 2 tablespoons water
• 2 cups shredded monterey jack cheese

Directions:

1. at oven to 350. Saute onion and garlic in oil until onions are softened.

2. Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.

3. Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.

4. Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 × 13 inch baking dish.

5. Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.

6. Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.

7. Serve with extra salsa if desired.

Source:

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 cups diced unpeeled yukon gold potatoes
• salt
• fresh ground white pepper
• 1/4 cup finely diced onion
• 1 cup frozen green pea , defrosted
• 2 tablespoons roughly chopped fresh oregano leaves
• 1/2 cup water
• 1 cup dry white italian wine
• 1 tablespoon salt
• 1 lb fusilli
• 1/4 cup unsalted butter
• 3/4 cup grated parmigiano-reggiano cheese , divided

Directions:

1. In a covered pasta pot over high heat, bring water to a rapid boil.

2. Meanwhile, in a large saute pan, heat oil over medium heat.

3. Add in potatoes and salt and pepper to taste.

4. Cook, stirring, until potatoes are firm to the bite and lightly browned, about 6 minutes.

5. Add the onion, peas, and oregano and cook, stirring, until the onion is soft, about 5 minutes.

6. Add water and cook about 1 minute.

7. Add wine and cook until reduced by half.

8. Remove from heat and set aside.

9. While the sauce is simmering, add salt and fusilli to boiling water and cook, uncovered, over high heat until pasta is al dente.

10. Scoop out about 1 cup of pasta water and set aside; drain pasta.

11. Return potato mixture to high heat; add 2 tablespoons of the reserved pasta water and the butter and heat through.

12. Add fusilli and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.

13. Add half of the Parmigiano-Reggiano and toss well.

14. Transfer to a large serving bowl and sprinkle with remaining cheese. Serve right away.

Source:

Ingredients:

• 1 onion , chopped fine
• 4 cloves garlic , minced
• 3 tablespoons olive oil
• 2 (1 lb) cans black beans or 2 (1 lb) cans pinto beans or 2 (1 lb) cans pink beans , rinsed and drained
• 1 cup tomato sauce
• 2 teaspoons ground cumin
• 4 jalapeno chiles , fresh or pickled,seeded and chopped (wear rubber gloves) (optional)
• 1/4 cup chopped fresh coriander (optional)
• 12 flour tortillas , warmed (7- to 8-inch)
• 1 1/2 cups grated monterey jack cheese (about 6 ounces)
• guacamole , as accompaniments
• salsa , as accompaniments

Directions:

1. Make the filling: In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.

2. Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.

3. Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.

4. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F.

5. oven for 10 minutes.

6. Serve the burritos with the guacamole and the salsa.

7. kes 12 burritos, serving 6.

Source:

Ingredients:

• 1 large sweet potato , diced into 1-inch cubes
• 1 1/2 cups canned black beans
• 1 medium onion , diced
• 3/4 cup corn
• 1 (4 ounce) can green chilies
• 1 teaspoon coriander
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 2 garlic cloves
• 1 (12 ounce) can green enchilada sauce
• 5 flour tortillas

Directions:

1. Cook the sweet potato until tender on the outside with a method of your choosing.

2. Saute everything except for the enchilada sauce and reduce it until it’s thick.

3. Wrap the filling into the tortillas, douse them with the enchilada sauce, and bake uncovered for 40 minutes at 350 degrees (until the tops are a little browned and slightly crispy).

Source:

Ingredients:

• 2 tablespoons canola oil
• 36 ounces boneless center cut pork chops , trimmed of any fat
• 1 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• 2 tablespoons light-brown sugar
• 1 tablespoon Worcestershire sauce or 1 tablespoon soy sauce
• 1 teaspoon garlic salt
• 1 sprig fresh parsley , for garnish

Directions:

1. Heat oil in a large heavy-bottomed skillet over medium high heat.

2. Brown pork chops on all sides, 2 to 3 minutes per side.

3. Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water.

4. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.

5. Transfer pork to a serving platter.

6. Raise heat to medium-high and cook sauce until thickened, about 5 minutes.

7. Pour sauce over pork chops; garnish with parsley and serve immediately.

Source:

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3/4 cup finely chopped walnuts , divided
• 1⁄8 teaspoon ground cinnamon
• 1/2 cup whipping cream
• salt
• fresh ground white pepper
• 1 tablespoon salt
• 1 lb spaghetti
• 6 tablespoons grated parmigiano-reggiano cheese , divided

Directions:

1. In a covered pasta pot over high heat, bring water to a rapid boil.

2. Meanwhile, in a large saute pan, heat olive oil over medium heat.

3. Add 1/2 cup of the walnuts and the cinnamon and cook, stirring, until walnuts begin to brown, about 5 minutes.

4. Add cream, season to taste with salt and pepper and stir once (sauce will be very thick).

5. Cover and remove pan from heat and set aside.

6. Add salt and spaghetti to the boiling water and cook, uncovered, until pasta is al dente.

7. Scoop out about 1 cup of the pasta water and set aside; drain pasta.

8. Add 1/4 cup of the reserved pasta water to the walnut mixture and increase heat to high.

9. Add in spaghetti and , using pasta tongs, toss to coat evenly, adding more pasta water if needed.

10. Add half of the Parmigiano-Reggiano and toss well.

11. Transfer to a large serving platter and sprinkle with remaining cheese and walnuts.

12. Serve immediately.

Source:

Ingredients:

• 6 tablespoons extra-virgin olive oil , divided
• 2⁄3 cup defrosted frozen peas , preferably organic
• 2⁄3 cup pasteurized lump crabmeat
• 1/2 cup dry white italian wine
• salt
• fresh ground white pepper
• 1 tablespoon salt
• 1 lb dry conchiglie (small shell pasta)

Directions:

1. In a covered pasta pot over high heat, bring water to a rapid boil.

2. Meanwhile, in a large saute pan, heat 3 tablespoons oil over medium heat.

3. Add peas, crabmeat, and wine; season to taste with salt and pepper.

4. Cook, stirring 2 minutes.

5. Cover pan, remove from heat and set aside.

6. Add salt and conchiglie to the boiling water and cook, uncovered, over high heat until the pasta is al dente.

7. Scoop out about 1 cup of the pasta water and set aside; drain pasta.

8. Add 1/4 cup reserve pasta water to crab mixture, return the pan to high heat and bring to a simmer.

9. Add conchiglie.

10. Using a wooden spoon, gently toss pasta with the sauce to coat evenly; add more pasta water if needed.

11. Simmer until liquid is reduced by half.

12. Drizzle with remaining olive oil and toss again.

13. Taste and adjust for seasoning.

14. Transfer to a large serving bowl and serve.

Source:

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves , quartered
• salt
• fresh ground white pepper
• 3/4 cup diced leek (white and green parts)
• 1 1/4 cups diced skinless boneless salmon
• 1 cup dry white italian wine
• 1 tablespoon salt
• 1 lb dry penne pasta

Directions:

1. In a covered pasta pot over high heat, bring water to a rapid boil.

2. Meanwhile, in a large saute pan, heat the oil over high heat (I’d use med-high heat, because I am famous for burning garlic); add in garlic, salt, and pepper to taste and cook, stirring, until garlic is translucent but not browned, 2-3 minutes.

3. Using a slotted spoon, remove garlic and discard.

4. Add leeks and salmon and decrease heat to medium.

5. Cook, stirring, until leeks are tender and salmon is opaque, about 5 minutes.

6. Add in wine and cook until reduced by half.

7. Remove from heat and set aside.

8. While sauce is simmering, add salt and penne to the boiling water and cook, uncovered, over high heat until pasta is al dente.

9. Scoop out about 1 cup of the pasta water and set aside; drain pasta.

10. Add 2 tablespoons reserved pasta water to salmon-leek mixture and increase heat to high.

11. Add penne and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.

12. Transfer to a large serving platter and serve immediately.

13. *May increase the amount of salmon to 2 cups for a more substantial dish.

Source: EatingWell

Ingredients:

• 1 lb medium red potatoes , scrubbed
• 2 tablespoons balsamic vinegar
• 1 tablespoon white wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup chopped scallion
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon salt
• fresh ground white pepper or black pepper , to taste

Directions:

1. Place potatoes in a saucepan and cover with cold water.

2. Bring to a boil and cook until tender, about 20 minutes; drain.

3. When cool enough to handle, cut in half lengthwise, then into 1/2-inch slices; place in serving bowl.

4. Sprinkle the potatoes with balsamic vinegar, white wine vinegar, and oil; toss gently to coat.

5. Add red and green bell peppers, scallions, dill, salt, and pepper; toss gently to mix.

6. Serve at room temperature.

Source: EatingWell

Ingredients:

• 1 tablespoon canola oil
• 1 poblano pepper , diced
• 1 small red bell pepper , diced
• 2 cups fresh corn kernels
• 1 teaspoon chili powder
• 1/2 cup ground cumin
• 1/4 teaspoon salt
• 1 (14 ounce) can hominy , rinsed

Directions:

1. Heat oil in a large nonstick skillet over med-high heat.

2. Add poblano, bell pepper, and corn; cook, stirring occasionally, until just tender, 3-5 minutes.

3. Stir in chili powder, cumin, and alt; cook for 30 seconds more.

4. Add hominy and cook, stirring, until heated through, about 2 minutes.

5. 98 calories, 3 g fat, 16 g carb, 3 g fiber.

Source: EatingWell

Ingredients:

• 8 ounces lean ground beef (90% or leaner)
• 8 ounces ground lean pork
• 8 ounces ground turkey breast
• 1 large egg , lightly beaten
• 1/4 cup quick-cooking oat
• 1/4 cup chopped fresh parsley
• 1/4 cup ketchup , divided
• 3 tablespoons low-fat milk
• 1 small onion , chopped
• 3/4 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 1 1/2 teaspoons Worcestershire sauce

Directions:

1. Preheat oven to 375°; coat 8 muffin cups with cooking spray.

2. Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt, and pepper in a big bowl.

3. Form the mixture into 8 balls and place in the prepared muffin cups.

4. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about 1/2 teaspoon over each mini meatloaf.

5. Place the muffin pan on a baking sheet.

6. Bake the meatloaves until their internal temperature reaches 160°, 25-30 minutes.

7. Pour off fat before serving.

8. 209 calories, 12 g fat, 5 g carb, 0 g fiber.

Source: EatingWell

Ingredients:

• Marinara Sauce
• 2 teaspoons extra virgin olive oil
• 1 small onion , finely chopped
• 4 garlic cloves , minced
• 2 cups chopped plum tomatoes , with juices
• 6 sun-dried tomatoes packed in oil , drained and finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh basil
• Burgers
• 1 lb ground turkey (93% lean)
• 1/4 cup finely chopped scallion
• 2 teaspoons minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 1/2 cup shredded part-skim mozzarella cheese , divided
• 2 tablespoons finely chopped fresh basil
• 2 teaspoons extra virgin olive oil
• 4 slices focaccia bread , toasted (4-inch square slices, about 2 ounces each)

Directions:

1. Marinara-heat oil in medium saucepan over medium heat; add onion and garlic; cover and cook, stirring frequently, until translucent, about 5-7 minutes.

2. Stir in fresh tomatoes and any juices, sun-dried tomatoes, salt and pepper; bring to a simmer and cook, stirring occasionally, until tomatoes have broken down, 8-10 minutes.

3. Stir in basil and remove from the heat; transfer to a food processor and pulse to form a coarse-textured sauce.

4. Return to the pan and set aside.

5. Burgers-place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, pepper, and salt in a large bowl.

6. Gently combine, without overmixing, until evenly incorporated.

7. Form into 8 thin patties about 4 inches wide and 3/8 inch thick.

8. Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties.

9. Cover with the remaining patties and crimp the edges closed.

10. Heat oil in a large nonstick skillet over medium heat.

11. Add burgers and cook, turning once, until an instant-read thermometer inserted in the center reads 165°, 8-10 minutes.

12. Reheat the marinara on the stove.

13. To assemble the burgers, spread 3 tablespoons marinara on each toasted focaccia, top with a burger, about 3 more tablespoons marinara and 1 tablespoon remaining cheese.

14. 300 calories, 15 g fat, 14 g carb, 2 g fiber.

Source: EatingWell

Ingredients:

• 1/2 cup barbecue sauce
• 1 tablespoon tomato paste
• 1 tablespoon cider vinegar
• 1 chipotle chile in adobo , minced (or 1/4 t. ground chipotle pepper)
• 1 lb portobello mushroom cap (about 5 medium)
• 1 tablespoon canola oil , plus
• 2 teaspoons canola oil
• 1 medium onion , finely diced
• 4 whole wheat tortillas (8-10 inch diameter)
• 3/4 cup shredded monterey jack cheese

Directions:

1. Combine barbecue sauce, tomato paste, vinegar, and chipotle in a medium bowl.

2. Gently scrape off and discard the gills from the underside of the mushroom caps; dice the caps.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.

4. Add the mushrooms and cook, stirring occasionally, for 5 minutes.

5. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5-7 minutes.

6. Transfer to the bowl with the barbecue sauce; stir to combine.

7. Wipe out the skillet.

8. Place tortillas on a work surface; spread 3 tablespoons cheese on half of each tortilla, and top with 1/4 of the filling.

9. Fold tortillas in half, pressing gently to flatten.

10. Heat 1 teaspoon oil in the pan over medium heat.

11. Add 2 quesadillas and cook, turning once, until golden on both sides, 3-4 minutes total.

12. Transfer to a cutting board and tent with foil to keep warm.

13. Repeat with the remaining 1 teaspoon oil and quesadillas.

14. Cut each quesadilla into wedges and serve.

15. 378 calories, 15 g fat, 48 g carb, 5 g fiber.