I've been scoping out new dinner ideas the past few weeks. Since Michael can't eat red meat or pork, our diet is mainly turkey, chicken, and veggies...definitely forces us to be healthy, but it can get really challenging to keep things interesting. I've also got a toddler who is growing more and more picky with his food.
While neither of these recipes passed the Marshall test very well, I think they are worthy of sharing....I swear any kid would gobble this good, healthy stuff up without even knowing it was made of veggies. Both came from the Rachel Ray website and contain 5 ingredients or less. A+ in my book. ENJOY!
Sweet Potato Chicken Quesadillas
One sweet potato, peeled and cubed One 15-ounce can black beans
Four 10-inch flour tortillas
1-1/2 cups shredded cooked chicken breast
2 cups shredded jack cheese
In a pot of boiling water, cook the sweet potato until softened, about 10 minutes (I just microwaved mine). Drain and return to pot. Add the beans and mash; spread onto 2 tortillas. Top each with chicken, cheese and a second tortilla; press to flatten. In a skillet, cook each quesadilla over medium-high heat until the cheese is melted, about 4 minutes; flip and cook for about 2 minutes more. Cut into wedges.
Peas 'n Cheese Speghetti Squash
1 large spaghetti squash One 16-ounce jar marinara sauce
2 cups frozen peas
1 cup ricotta cheese
1/2 cup grated parmesan cheese
Halve the squash and place cut side up on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes. Meanwhile, in a large saucepan, stir together the marinara and peas and warm over medium heat for about 5 minutes. Using a fork, scrape the strands of squash into the marinara and peas. Bring to a simmer and cook until the sauce is no longer watery, 5 to 7 minutes; remove from the heat. Stir in the ricotta and season with salt and pepper. Divide among 4 bowls and top each portion with some of the parmesan.
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