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Open-face quesadilla filled with savory cream cheese and piled high with crisp-tender vegetables
Cooking Method: Bake Prep Time: 20 Cooking Time: Up to 10 minutes Makes: 6 servings (1/6 crisp each)
Ingredients
2 flour tortillas (8 inch) Original No-Stick Cooking Spray 1 package (3 ounces) fat-free cream cheese, softened 6 tablespoons shredded reduced-fat Cheddar cheese, divided 1/2 teaspoon dried basil leaves 1/8 teaspoon garlic powder 1 quart (4 cups) water 1 cup small broccoli florets 1/2 cup sliced fresh mushrooms 3 red bell pepper rings
Directions
Preheat medium nonstick skillet over medium heat. Lightly spray both sides of 1 of the tortillas with cooking spray. Place in skillet; cook 3 minutes on each side, or until lightly browned on both sides. Remove from skillet. Repeat with remaining tortilla.
Preheat oven to 350°F. Combine cream cheese, 2 tablespoons Cheddar cheese, basil and garlic powder. Spread mixture evenly over one of the tortillas; top with remaining tortilla. Place on baking sheet; set aside.
Pour water into medium saucepan. Bring to boil over high heat . Add broccoli; cook 1 minute, or until color brightens. Remove broccoli with slotted spoon; plunge immediately into ice water. Drain.
Top tortillas with broccoli, mushrooms and bell peppers; sprinkle evenly with remaining 4 tablespoons Cheddar cheese.
Bake 8 minutes, or until cheese is melted and vegetables are crisp-tender. Cut into 6 wedges to serve.
Posted by HoodiaPharm HungerAway ::
5:44 AM ::
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