Sunday, September 12, 2010

Lazy Sunday

Today the husband traversed mid-Missouri to take part in Stream Team activities along the Bourbouse River. This left me home alone with the fur children all day! Normally, a day like this would be full of snacks and processed foods. However, today was quite the opposite. My breakfast was surprisingly nutritious and filling for being composed of an apple, glass of milk, and two graham crackers. I cannot express enough how perfect an apple is when bought from a local farmer at this time of the year. Just perfect.

For lunch, I made Rainbows and Butterflies Pasta Salad. It was full of veggies and made with whole wheat pasta. I recommend trying this recipe and taking it to work for lunch. It's really something to look forward to and totally loaded with fiber, so it will keep you full. Today the pasta salad was paired with an ice cold glass of water.

After passing up Taco Bell on the way home from church, I got to work on a Spinach and Caramelized Onion Quesadilla. This is a variation on a Robin Miller recipe and makes one serving. It's not perfectly healthy as far as a meal goes, but for a quesadilla, this one has a lot of nutrition!
1 multi-grain wrap (or tortilla)
1/4 medium onion
1 tablespoon olive oil
2 teaspoons sugar
1/4 cup cheddar cheese
1/4 cup spinach
sour cream (optional)
salsa (optional)
guacamole (optional)
1. In a large skillet on medium-high, caramelize the onion in olive oil and sugar. The onion will be caramelized when it becomes brown. Be careful not to burn it.
2. Cover one side of the wrap with cheddar cheese, a layer of spinach, the caramelized onion, and any other type of food you want to load your quesadilla with- bell pepper, mushroom, chicken, shredded pork, etc.
3. Fold the wrap in half and put it in the skillet, flip the quesadilla when it begins to brown. Be sure to spray the pan with a cooking spray so the quesadilla doesn't burn.
4. Cut into thirds and serve with your favorite condiments: sour cream, salsa, guacamole.

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