Black bean Quesadilla

We have been on quest recently to find good healthy vegetarian foods that the kids will love too.  Today we came home from church and everyone requested quesadillas.  Regular quesadillas though not vegan are vegetarian, but the plain old cheese one's just didn't sound as good for me, plus how healthy is a flour tortilla with just a slab of cheese in the middle?  What's a mom to do? Come up with a healthy alternative, of course!
BLACK BEAN QUESADILLA

Makes: 6-8 quesadillas

2 cans of black beans, drained
1 handful of cilantro, chopped
3 T. sour cream
1 onion, chopped
1 can green chilis
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 pkg of taco seasoning, or use the taco seasoning mix found below
6-8 large flour tortillas
1 1/2- 2 c. grated mexican cheese
coconut oil

In a saucepan heat a little coconut to coat bottom of pan.  Saute onions & bell peppers until just softened (don't overcook because you'll still want a little bit of crunch), add black beans, sour cream, green chilis and taco seasoning, stir and heat until boiling.  Turn off heat and remove from stove top. 

Heat small amount of coconut oil in a frying pan, place 1 flour tortilla in pan and cook until just browned, then flip over, top 1/2 of the tortilla with 1/2 c. of black bean mixture and 1/4 c. cheese flip the other half over the tortilla to fold in half.  Cook until just browned, then flip over and brown the other side.  Cut into 3-4 triangular wedges and serve with sliced avocado.

Other ideas to use the black beans mix:

Taco filling

bean dip

(you could also puree it for the bean dip)

Enchilada filling

burrito filling

(add some tomatoes and lettuce, or not)

Taco salad topping

This Ain't your Mama's Chicken Salad (lovingly named by my husband)

1 large can (kirkland brand) chicken, drained and shredded
1/2 c. mayo
1/2 t. paprika
3/4 c. cranberries
1/2 c. celery, chopped finely
1 green onion, sliced finely
1/4 c. red bell pepper, chopped finely
1/2 c. slivered almonds
1/2 t. salt
pepper to taste.

Mix  all ingredients in a bowl.  Serve on bread, as a sandwich, on lettuce cups, inside half a red bell pepper shell, in a tomato or on a tortilla and wrapped.

yummy Chicken Corn Chowder and Homemade Cornbread

CHICKEN CORN CHOWDER

serves 8

1 1/2 # chicken breast

1 onion, chopped

2 cloves of garlic, minced

4 T. coconut oil

1 T. cumin

1 c. whipping cream

4 c. shredded monterey jack cheese

4 c. chicken broth

2 T. chicken seasoning, or chicken bouillon

2 c. frozen corn (I use Trader Joes' frozen roasted corn)

1 can of green chili's

1 can of creamed corn

1 roasted bell pepper, chopped

1 tomato, chopped (for topping)

1 avocado, chopped (for topping)

cilantro chopped (for topping)

hot sauce, if desired

Heat coconut oil in sauce pan and add chicken, cook until just about done and then shred chicken, add onion, cumin & garlic and cook until chicken is all the way done. Add remaining ingredients, cook on med-high heat, stirring occassionally until cheese is melted. Serve warm topped with tomatoes, avocado, cilantro and cheese.

HOMEMADE CORN BREAD

Perfectly moist, and crumbly..

Makes 24 large muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup cake flour
1 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 large eggs, at room temperature
3 ounces (3/4 stick) unsalted butter
1/3 cup vegetable oil
1 cup coconut milk or regular milk
1/2 cup yogurt or buttermilk
For glaze:
3 ounces (3/4 stick) unsalted butter
1/4 cup honey
1/3 cup water

preheat the oven to 350 degrees. line muffin tin with paper liners.

Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside.

In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and yogurt. Whisk in dry ingredients just until combined.

Scoop about 1/2 cup of batter into large muffin tins. Bake for 30 minutes, or until a tester inserted in the center comes out clean.

To make the glaze: While corn bread is baking, place butter, honey and water in a microwave safe bowl. Microwave on high for 1 min, or until butter is melted. Whisk until blended.

When corn bread is done, remove from oven and brush top of the bread with honey butter mixture. Then serve.

Kid's Favorite Thai Peanut Butter Noodles

Kids enjoying our littlest one couldn't get it in fast enough and they all ate every last bite

• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional) (I add this after the kids have been served)
  
• 3 cloves garlic, minced
• 16 ounces Udon noodles or Spaghetti
  
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts. This would also be good garnished with cilantro and topped with teriyaki or thai flavored chicken.
   

Serves 4-6

Cranberry, pecan Chicken Salad

• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste

In a medium bowl, mix all ingredients together and serve. or chill until ready to use.
This is great served on the "my friend Tara's best Croissant rolls"

Barbecue chicken Sandwiches