Sweet Potato Quesadilla

I don’t know about y’all, but all of this nasty cold weather we have had has really taken a toll on my “healthy eating.”  Anything that is quick and comforting is what has sounded good.  I am hoping we only have a couple more weeks of these below average temps, and Spring is right around the corner, for my health and my sanity!  So anyway, this week Zach and I decided to just get back to our normal diet.  Nothing fancy or mega strict just more fruits, veggies, lean proteins, and less sugar!

I truly believe that what I buy at the grocery directly affects the way I eat for the week.  If I buy lots of fresh produce that needs to be cooked, then I will use it that week instead of getting take out or eating more processed food.  So, that’s what I did this week, and now I have lots of sweet potatoes and spinach to use.  And since I love making quesadillas (have you tried my BBQ Chicken Quesadillas yet?!) because they are just so quick, and that’s what I did with these ingredients plus a few others to make them extra tasty.

Let me know what you think of the recipe!



Date posted: February 25, 2015 | Author: | No Comments »

Categories: Main Dish Vegetarian


asparagus risotta

If you have never made risotto, now is the time to give it a try!  The recipe video below shows you the simple step by step process to making this creamy, delicious dish.  I promise, once you give it a try, you won’t be intimidated by it any longer.  It does take a little time, but it is totally worth it and super simple!



Date posted: July 11, 2014 | Author: | No Comments »

Categories: Sides Vegetarian


Recipe By April McKinney

Serves 6-8

  • 1 Cup Onion, chopped
  • 1 Red or Green Bell Pepper, chopped
  • 1 Garlic Clove, minced
  • 1 ½ Cups Frozen Corn, thawed
  • 1 Can Enchilada Sauce
  • 2 cans Black Beans, rinsed and Drained
  • 1 Can Chopped Green Chiles
  • 1 tsp Cumin
  • ¾ tsp Salt
  • ½ tsp Pepper
  • 1 Bag  2% Mexican or Cheddar Cheese
  • ½ Cup Light Sour Cream
  • 5-8in Whole Wheat Flour Tortillas, torn in half


  1. Spray a skillet with nonstick spray and sauté onion, pepper, and garlic until softened, 6-8 minutes over medium heat
  2. Place the onion mixture in a large bowl, add in thawed corn, green chiles, black beans, cumin, salt and pepper.  Then pour in Enchilada Sauce, mix thoroughly.
  3. Place torn tortillas in the bottom of a sprayed 13×9 baking dish, place half of the veggie mixture op top and spread evenly.   Place 6 spoonfuls of the sour cream on top, then top with half of the cheese mixture.  Continue layering with the tortillas, veggies and cheese once more.
  4. Bake for 45 minutes on 350.
Date posted: February 17, 2014 | Author: | No Comments »

Categories: Main Dish Vegetarian

mac and Cheese
This Broccoli Mac and Cheese is made on the stove top, and there is no baking required!  It’s great for a busy weeknight, and you could even add come chopped up chicken to this for a one pot meal.   This recipe also uses whole wheat pasta and a low fat cheese sauce, so you can have this creamy comfort food, guilt free!

Date posted: February 17, 2014 | Author: | No Comments »

Categories: Sides Vegetarian

Quinoa Burger

These vegetarian burgers are simple to make with the help of a food processor!  They are packed with fiber, spices, and fresh veggies. You can even make the bean mixture ahead and time and cook them up whenever your ready. The video also includes a delicious avocado-tomato topping, enjoy!

Serves 4


  • 1/2 Cup Quinoa
  • 1 Cup Water
  • 1 Can Black Beans, drained and rinsed
  • 3 Scallions, green parts only, sliced
  • 1 Carrot, chopped
  • 2 Garlic cloves, chopped
  • 1 Egg
  • 2 tsp Salt Free Steak Seasoning, such as Mrs. Dash
  • 3/4 tsp Salt
  • 1/3 Cup Bread Crumbs (I used fresh Whole Wheat crumbs)
  • Optional-Whole Wheat Hamburger Buns and Feta Cheese
  1. Cook Quinoa: Bring 1 Cup of water and 1/2 cup quinoa to a boil, reduce to a simmer and cover. Cook for 12-15 minutes, until liquid is totally absorbed.  Set Aside
  2. In a food processor, blend together 1/2 of the beans, all scallions, carrot, garlic, and egg until smooth.  Next add in the 1/2 of the quinoa and spices, process until smooth again,
  3. Remove mixture from the processor and stir in the bread crumbs and remaining beans and quinoa.  Chill mixture for 20-30 minutes.  TIP: You can also do this ahead and time and leave in the refrigerator for a couple of days until your ready to cook the burgers.
  4. Next heat olive oil in a skillet over medium high heat.  Using a 1/3 cup measuring cup, sprayed with cooking spray, scoop out patties and place in the skillet, gently mashing down to even out the patty.
  5. Cook on each side for 6 minutes.  Serve with Avocado-Tomato Topping
For the Topping:
  • 2 Avocados, cubed
  • 1 Tomato, chopped
  • Juice of 1 lime
Combine all ingredients and smash gently with the back of a fork, serve on burger.
Date posted: February 17, 2014 | Author: | No Comments »

Categories: Main Dish Vegetarian