Friday
BREAKFAST
Hearty Green Smoothie
Serving: 2 smoothies Total prep time: 5 min.
INGREDIENTS
2 cups fresh kale, stems removed
1 fresh pear, cored and quartered
1 cup green grapes
1 whole ripe banana ½ cup water ½ cup ice
PREPARATION 1. Place all ingredients into a blender or food processor. Blend at low then turn up to highest setting.
2. Add ice until desired consistency is met. Smoothie is best when served cold.
LUNCH
Veggie Fajita Quesadilla
Serving: 8 small pieces for two guests Total cook time: 15 min.
INGREDIENTS
2 medium whole-wheat tortillas
1 medium yellow squash, halved then sliced into small half-moons
1 small yellow onion, sliced
PREPARATION
1 medium red bell pepper, sliced
1 large jalapeno pepper, sliced
½ cup fat-free shredded mozzarella cheese, divied in to 2 quarter cups
1 tsp ground cumin 1 tsp ground chili powder ½ tsp ground black pepper
No-salt-added salsa or pico de gallo, optional
Fat-free sour cream, optional
1. Heat a large nonstick sauté pan over medium heat until just hot. Lightly spray with nonstick oil and then add onion, red bell pepper and jalapeno. Sauté until soft, about 5 min.
2. Add squash, cumin, chili powder and black pepper and sauté for an additional 5 min. or until all vegetables are cooked thoroughly.
3. Remove vegetables from pan. Wipe nonstick pan clean with a paper towel and return to medium heat. Gently spray with nonstick cooking oil if necessary, warm one tortilla in pan.
4. Turn tortilla over and add ¼ cup of cheese across entire tortilla. Then add ¼ of the cooked vegetables to half of the tortilla.
5. Once cheese melts, fold in half to cover the vegetables and cook for about 2 min. Flip to other side and cook another 2 min. Remove from heat and cut in half. Repeat process.
6. Serve two pieces with small spoonful of fat free sour cream and pico de gallo, if desired.
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