The not so funny thing is that my girls are back in school, my husband is traveling more than ever and they all still want to EAT! Can you believe that?
I am trying to utilize my Mondays to prep for the week, as I am now teaching mornings and evenings. I thought I'd share a little supper secret with you so that you and your family can enjoy some delicious pre-planned meals as well.
DYNAMIC DO-OVER QUESADILLAS
START with FAJITAS!
- 1 lb. Chicken Breasts
- and/or 1 lb. Skirt Steak
Marinade (makes one marinade for chicken OR beef--make two if you make both chicken and beef fajitas)
Mix together 4 T. of tequila, 1/2 tsp. salt, 3 T. FRESH lime juice, 1 tsp. cumin, 2-3 cloves of garlic peeled and smashed, 1/3 to 1/4 c. of canola or vegetable oil. Marinate the chicken or beef for 12 to 24 hours.
This is a great Saturday or Sunday afternoon grilled meal. I add rice and borracho beans along with salsa, guacamole and trimmings. I always make more than I need to utilize in the week ahead.
I pre-chop the chicken and beef fajitas along with the peppers and onions for quick and easy quesadilla assembly. |
Here's what's next:
Tortillas
Chopped Chicken or Skirt Steak
Grilled Onions & Red and Yellow Peppers
Reduced Fat Monterey Jack Cheese (slices)
I love using healthy tortilla options for my quesadillas. My family doesn't know the difference and the whole wheat and lower fat versions are healthy choices for all of us.
I assemble the quesadillas with tortillas with a smidge of Land o Lakes LIGHT butter on the outside. I use a non-stick skillet on medium heat. Press the quesadilla down with a spatula to help seal the tortillas together with the melting cheese. Flip when the bottom tortilla begins to brown. Turn out onto a cutting board and cut into wedges using a handy, dandy pizza cutter.
Serve with salsa, guacamole and sour cream.
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