Dinner is served! Sweet Potato + Spinach Quesadillas with a side of Pickled Onions

Yummy yummy in my tummy! Here's the finished product for this week's dinner: Sweet Potato + Spinach Quesadillas.  It's hard to tell that these quesadillas are filled with nutritious spinach and sweet potatoes and pack a punch of dietary fiber, vitamin B6, iron, potassium, Vitamin A, Vitamin C and Manganese, but it's true! Ready to try it out for yourself? Find the full recipe HERE.

Are you going to try this recipe? Let us know what you think of it with a comment below:

What's for Dinner? Wednesday

Happy What's for Dinner? Wednesday! This week I'm sharing a delicious Spinach and Sweet Potato Quesadilla recipe I modified from Health.  It's a very vibrantly colored dish, chock full of vitamins, and tasty to boot!  I'm getting hungry for another one just thinking about it right now.  But, I will stay focused.  I wouldn't want to get spinach all over this post!

Want to join us in this unique twist on Mexican cuisine? Here's what you'll  need to serve 4 people:

• 1 lb of sweet potatoes
• 1 cup vinegar 
• 1/2 cup Splenda 
• 4 black peppercorns
• 1 large red onion, sliced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 flour tortillas
• 5 cups baby spinach 
• 1 cup shredded part-skim cheddar 
• 1/2 lb of cooked diced chicken (cook while potatoes cook or ahead of time)
• olive oil cooking spray

Step One: Stab your sweet potatoes with a fork (they really didn't live up to their name so don't feel bad) and then microwave them on high for about 15 minutes or however long your microwave will take to make them soft.  Warning: They will sound like they're screaming as they release steam.  Don't worry!  They want to be cooked.

Step Two: As you're waiting for your sweet potatoes to calm down, pickle your side of onions!  Find a medium saucepan and add your vinegar, splenda, and peppercorns. Boil this mix until the sugar is dissolved.  When you can't see any more of the sweet stuff, pour this boiling mix over your red onions and let them sit for 10 minutes before draining the liquid off.

Step Three: By now your potatoes should be cooked! Yay for multi-tasking!!  Take out the sweet potato flesh and mash it and your salt and pepper in a separate bowl.  Next, spread 1/4 of your potato mix over a tortilla and add 1 cup of spinach, 1/4 cup of cheddar, 1/4 of the diced chicken, and another tortilla.  

Step Four:  From tortilla to quesadilla! Heat a skillet coated with cooking spray on medium-high heat.  Add your quesadilla in training.  Cook for 3 minutes on each side so that the cheese melts. Mmmm does that smell bueno!  Repeat to make 3 more quesadillas. 

Serve your quesadillas with 1/4 cup of your pickled onions.  Enjoy more calcium than a glass of milk when you have a fiesta with these quesadillas!

Thinking of trying this recipe? Share your thoughts with us by posting a comment below: 

Dinner is served! Turkey Chili with Black Beans and Sweet Potatoes

Just in time for the "cold spell" that's landed in Houston, we've cooked up our latest What's for Dinner? Wednesday meal: Turkey Chili with Black Beans and Sweet Potatoes. Use your crock pot and spend less than 10 minutes on dinner. Our recommendation? Throw all your ingredients in your crock pot in the morning and set it to 8 hrs on low and come home to the delicious smell of your dinner.  Short on time? You can also cook this chili up in 4 hrs with a high setting.  Get the full recipe here.

Has the weather cooled down in your neck of the woods? What's your favorite cool weather food?  Share your thoughts with us by posting a comment below: 

What's for Dinner? Wednesday

Lunes, Martes, Miercoles! We're practicing our Spanish this Wednesday and getting ready to cook one of our favorite recipes because it's What's for Dinner? Wednesday!  Today we are busy as bees and using our crock pot again to make Black Bean and Sweet Potato Turkey Chili. We hope you can join us!

Gather these ingredients:

1 small yellow onion

2 cloves garlic

1 14.5 oz can tomatoes

1 15 oz can black beans

2 cups sweet potatoes, peeled and cubed

1 lb lean ground turkey

1 bay leaf

3/4 tsp cumin

1/2 tsp each of oregano, ground pepper,  and cayenne pepper

pinch of sea salt

2 tbsp chili powder

1.5 cup water

How to make it (Hint: so easy!)

Step One: Get out your crock pot (if you don't have one, buy one already! it has been a real life-changer for us).

Step Two: Find a can opener and get out your tomatoes and black beans and add them to the pot. Prep your sweet potatoes, garlic, and onion, and add them before covering your veggies with your turkey, spices, and water.

Step Three: Cover your crock pot and set it to cook on low for eight hours or four hours on high if you're really pressed for time.

Step Four: Check in on your dinner for a taste test about 20 minutes before it's time to serve and adjust your spices if necessary.  Then give it a stir.

Step Five:  Serve your delicious fall-inspired chili! 

Are you going to try this recipe? Let us know your thoughts by posting a comment in the space below: