With the holidays fast approaching and my school and work schedule finally slowing down, I’ve found myself indulging in books more than ever. I’m currently reading The Cuckoo’s Calling by J.K. Rowling. Since I’m halfway through it, I figured I may as well make a list of books I want to read next. Time to nerd it up.
Backyard Quesadilla with Fiesta Fruit Salad Recipe
Courtesy of The Biggest Loser on NBC
I made this recipe for lunch today and I must say, it was absolutely delicious. As someone who has always been more keen on fruit, I can see why this dish won. If Bingo can’t taste the veggies, neither can I! All jokes aside, I do like vegetables… but it doesn’t hurt to add in some extra flavor.
For the fruit salad:
1 fresh mango, peeled, pitted and cut in ½ inch cubes
1 ½ cups fresh strawberries, sliced
½ cup fresh blueberries
1 tablespoon dark honey
2 tablespoons fresh lime juice
For the quesadilla:
1 whole wheat tortilla
1 cup white onion, chopped
½ medium green Bell pepper, seeded and diced
½ medium red Bell pepper, seeded and diced
1 garlic clove, minced
1 ounce chicken breast (boneless and skinless), diced
½ tablespoon cooked black beans
1 slice reduced fat Provolone cheese (I also added fat free shredded cheddar cheese)
2 tablespoons fat free salsa verde
2 tablespoons light sour cream
In a medium mixing bowl, combine the fruit. In a small bowl, stir the honey and lime juice together. Pour over the fruit and toss gently. There will be about 3 cups of fruit salad. Set aside while preparing quesadilla.
Place medium nonstick sauté pan over medium high heat. Add diced onion and bell peppers and cook for three to four minutes or until vegetables are soft, stirring regularly.
Add diced chicken and garlic and cook for a few minutes longer, stirring until chicken is just cooked and no longer pink. Add black beans and stir to combine.
Place tortilla on a sheet pan and carefully spoon the chicken mixture over it. Top with cheese and bake in preheated oven for about 7 minutes or until the cheese is melted.
Remove from oven and allow to cool for one to two minutes. Fold quesadilla in half and cut into four wedges.
Transfer to a dinner plate and place salsa and sour cream on the side. Add ¾ cup of the fruit salad. Serve immediately.
Nutritional information (per serving):
Serving size: 404g
Fat calories 50
Total fat 6 grams
Sat fat 2 grams
Cholesterol 10 mg
Sodium 280 mg
Total carbohydrates 47 grams
Fiber 8 grams
Sugars 27 grams
Protein 12 grams
Vitamin A 40%
Vitamin C 230%
Malala Yousafzai. The girl who got shot for going to school.
It’s absolutely insane to me that this sort of injustice still occurs on a regular basis. At just 15 years old, she was shot in the head by Taliban gunmen. Her crime? Speaking up for the right of girls to be educated. Thankfully, after weeks of intensive care, she survived and can now share her story. I highly recommend picking up her book and reading up on her courageous acts. We need more women like her in this world.
Spinach, Tomato & Goat Cheese Stuffed Spaghetti Squash
- 1 spaghetti squash
- salt & pepper
- 1-2 handfuls of spinach
- 1 tomato (diced)
- olive oil
- red onion (to taste)
- goat cheese
- squash seeds
- Preheat oven to 400F.
- Cut your squash in half, removing seeds.
- Remove seeds from rind for roasting.
- Place squash halves in a roasting dish.
- Sprinkle salt & pepper to taste on the inside of each half of squash.
- Place 1-2 handfuls of spinach, top with diced tomatoes, and drizzle with olive oil.
- Thinly slice red onion, and add to taste.
- Add in a few leaves of chopped basil per half of squash.
- Top with a generous amount of goat cheese, and sprinkle with a little more salt & pepper.
- Place squash in oven, roasting for about 20-30 minutes.
- On a small pan, spread out your squash seeds, sprinkle with paprika, salt, and pepper.
- Place squash seeds in the oven, removing once lightly browned (after about 10-15 minutes).
- Once the squash has finished roasting, remove from oven, sprinkle with chopped squash seeds, and serve!