I so needed to go grocery shopping yesterday. After a weekend away, if I don’t buy groceries and get back to reality, I end up continuing my food vacation (aka eating whatever I want). Having fresh fruits and vegetables, milk, yogurt, lean protein and whole grains available at home means I’m more likely avoid take out and eating out. I also save money by cooking at home and taking my lunch on most days. So, yesterday I decided what to make for the week, made a grocery list and stopped at Market Basket on my way home from work. I am a fan of Market Basket for their prices alone. The selection is good too but most people go for the cost savings more then anything. Don’t get me wrong I do love to splurge at Whole Foods too but I can’t afford to do all my grocery shopping there (a girl can dream).
Stepping down from my soap box, last night I made quick quesadillas. The recipe is actually adapted from two recipes I recently saw – one was for Spinach & Chicken Quesadillas in this month’s Real Simple and the other was in my “5 Ingredient 15 Minutes” cookbook from Weight Watchers. I don’t follow Weight Watchers but the cookbook is good for easy healthy and interesting meals. I also like that many of the entree recipes also suggest a side dish recipe. It just does all thinking for me. 🙂
Quick & Easy Stuffed Quesadillas
2 whole wheat tortillas (I used the Joseph’s brand, 70 calories each)
½ c. low fat shredded monterey jack cheese
1 c. raw spinach leaves
2 oz. cooked chicken breast (I bought a rotisserie chicken at the store and used that meat)
¼ c. diced tomatoes
½ c. canned black beans, drained
¼ c. cooked corn
- Spray a large pan on medium heat with cooking spray, add one tortilla.
- Sprinkle some of the shredded cheese on one side of the tortilla then top with half of the spinach, chicken, tomatoes, black beans and corn.
- Top the fillings with additional shredded cheese.
- Fold the other half of the tortilla over the fillings and press with a spatula to flatten.
- Cook for 2 minutes then carefully flip the filled tortilla. Cook for another 3 minutes.
- Remove from heat and let cool for 2-3 minutes before cutting into three triangular slices.
- Enjoy with a dollop of light sour cream and salsa on the side (optional).
Note: Repeat this recipe to make the second quesadilla as you will have half of the ingredients leftover.
Estimated calories: 350 (not including salsa or sour cream)
While at the grocery store, I picked up some Jalapeno tortilla chips, made by a company called Food Should Taste Good. I’ve seen their chips for a while and have always loved their packaging (I’m a marketing girl, what can I say?). Plus, what better to go with my quesadillas then some tasty new chips? I’m not usually one to go for spicy things but lately I’ve been trying more spicy foods. I now buy medium salsa (instead of mild) and apparently jalapeno flavored chips. 😉
I was excited to try them because they have no trans fat, are all natural, low in sodium, are without preservatives and are gluten-free (my Dad has Celiac Disease so I always notice if products are without gluten). I actually expected these chips to be spicier then they actually were (probably a good thing for me!). I liked the chips immediately but was curious to why they weren’t too spicy when I realized they really did have a kick to them – a delayed kick, but a kick. I’m looking forward to trying other flavors, especially because I noticed the company is local and I’m a big supporter of local businesses/food whenever possible.