Posts Tagged ‘peppers’

Farmer’s Market Vegetarian Quesadillas

1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
1/2 cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp Cheddar cheese

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Recipe found here: Farmer’s Market Vegetarian Quesadillas

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3 pounds boneless chuck roast, trimmed of fat
1 clove garlic, minced
1 tablespoon canola oil
3 medium onions, sliced
3 sweet green and red peppers, sliced
1 jar (16-oz. size) salsa
2 cans (14 1/2-oz. size) Mexican­ style stewed tomatoes

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Brown roast and garlic in oil in skillet. Place in slow cooker.

Add onions and peppers.

Combine salsa and tomatoes and pour over ingredients in slow cooker.

Cover. Cook on Low 8­ to 10 hours.

Slice meat to serve.

Recipe found here at CDKitchen: Beef Roast Tomatoes, Onions, and Peppers Recipe

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