Because this week is crazy-busy with holiday-ness, the Louisville crew had Thursday Night Dinner last night because there were Thursday evening plans we couldn't wiggle out of. If you find that your group is having the same issues, don't be tied down to one night. Some weeks there has to be some rearranging. Luckily, the fiance already had plans to go out to eat with friends, so I didn't even have to lovingly kick him out of the house. This meal came as a result of me having a lot of veggies and rotten, frozen bananas to get rid of. Whatever works. It was tasty!
What you need:
- 2 tbsp olive oil
- 1 clove garlic, diced
- 1/2 medium red onion, sliced
- 1/2 large zucchini, sliced thin
- 5 baby bella mushrooms, sliced
- 1/2 small red pepper, sliced
- 1/2 small yellow pepper, sliced
- 1/2 lb vegetarian griller crumbles (we used Morningstar, found in frozen veggie foods aisle)
- Any mixture of cheese you want, we used shredded Habenero and Mexican cheese
- 5 jalapenos, diced
- Black pepper, to taste
- Dash cayenne pepper
- Chili powder, 1 tsp or to taste
- Cumin, 1 tsp or to taste
- Dash cinnamon
- 4 whole wheat soft taco sized tortillas, enough for two per person (or 1 burrito sized, folded in half)
What to do:
Heat olive oil over medium-low heat in a large saucepan. Saute garlic and onion until onion begins to turn clear. Add red peppers and saute for two minutes. Add fake meat and saute for another two minutes. Add remaining veggies and spices and saute until all veggies are soft but not mushy. Remove from heat and scoop into a bowl.
Wipe skillet clean with a paper towel, spray with cooking spray or drizzle with olive oil and heat over medium heat. Place tortilla in skilet and sprinkly with cheese. Divide veggie mixture into equal parts for each person. Add veggie mixture evenly on the cheese and place second tortilla on top of the veggies. Heat for about five minutes or until golden brown and flip carefully with a spatula. Heat the other tortilla until golden brown and remove from heat. Repeat for each quesadilla.
Serve with a side salad, avocado slices, and smoky chipotle salsa (and hot sauce, of course!) Serves 3-4
Brooklyn Banana Bread
What you need:
- 1 cup sugar
- 1 cup semi-sweet chocolate chips
- 1/4 cup butter, softened (I use light butter and no one can tell a difference)
- 3 very ripe bananas
- 1/4 cup fat-free milk
- 1/4 cup low-fat sour cream
- 2 large egg whites
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
What to do:
Preheat oven to 350°F. Take out a large mixing bowl and beat the sugar and butter at medium speed, until they are well blended. Next add the bananas, milk, sour cream, and egg whites. Beat well so that all ingredients are mixed and the bananas are smoothed out.
Now take a medium sized mixing bowl and combine the flour, baking soda, and salt. Add about a ¼ cup of flour mixture at a time to the banana mixture; mix after each flour addition until all of the flour is mixed into the banana mix. Toss your chocolate chips into the bowl and give it one final mix.
Coat a 9x5-inch loaf pan with cooking spray and pour in banana mixture. Bake for 1 hour and 10 minutes. Yum yum yum!