This week I’m sharing my recipe for my veggie quesadillas. This is another super quick recipe that my boys love.

NOTE: I had an awesome photo of them but my camera seems to have eaten it.  Sorry….

INGREDIENTS
Whole Wheat Quesadillas
1/2 Bag of Green Pepper, Red Pepper, Onion mix (found in frozen food section)
2 cups shredded cheese – Mexican or Nacho varieties
1 avocado, sliced thin
PAM non-stick cooking spray
Salsa/sour cream optional

PREPARATION
Place 1/2 bag of peppers/onion mix in a small non-stick pan; heat through. While heating, slice tomatoes and avocados.
Spray second pan lightly with non-stick cooking spray. (if you have a grill top, you don’t need cooking spray) Place first quesadilla in the pan. Burner should be set to a medium heat level. Cover evenly with shredded cheese. Top with portion of the onion/pepper mix, sliced tomatoes and avocado slices. Lightly sprinkle additional cheese and cover with second quesadilla.  After about 1 minute, flip using large spatula.  Once cheese is melted you can use a pizza cutter to cut into triangles.  Serve with salsa and low-fat sour cream.

TOTAL COOKING TIME: 15 Minutes
SERVINGS: 4

Related posts:

1. Mouthwatering Monday – Potato Soup
2. Mouthwatering Monday – Roasted Red Pepper Pasta
3. Mouthwatering Monday – Eggplant Parmesean

Ok. So it’s Tuesday and I’m just now posting my menu plan for the week (You may have noticed I didn’t even get to it last week- FAIL).  If you live in the mid-west (Ohio / Kentucky) than you, like me, have been dealing with some intense snow and sleet issues.  On top of that, my Mom-who cares for the boys during the day, has been sick so I’ve worked from home both days this week. To say it’s been a little crazy would be an understatement Fo-Sho.

So, here it is. In all it’s glory. My menu plan for the week. I am still primarily playing around with a heavy vegetarian menu.

Monday - Black Beans & whole grain rice with turkey sausage, green & red peppers, onions and shallots
THIS WAS AMAZING! I was nervous about using whole grain rice but it was great.

Tuesday - Vegetarian quesadilas with green & red peppers, tomato, and more.
These rocked. Will be sharing the recipe on Monday!

Wednesday -White Chicken Chili

Thursday - Vegetarian Wraps with avocado, roasted red pepper humus, tomato and cucumber

Friday - Vegetarian Chili with meatless crumbles, corn, red beans and tomatoes
I’m modifying a Rachel Ray recipe for Turkey Chili

Saturday - Wraps/Grill Cheese Sandwiches with Chili

Sunday - Grilled  chicken marinated in jerk seasoning with southwest corn, boiled red skins and corn bread

Next week I’m hoping to try out a few recipes from this month’s Vegetarian Times. I’d never heard of the magazine before my boss lent me her copy late last week. It’s got some great recipes that I am eager to try out.

Related posts:

1. Intro to Meal Planning
2. Planning Our Week (in Food)
3. Menu Plan Monday – Use It or Lose It Edition