What's for dinner?

Mushroom Quesadillas

Ingredients
Vegetable oil spray
8 ounces sliced fresh mushrooms
1/2 medium onion, thinly sliced and separated into rings
1 teaspoon bottled minced garlic
3 tablespoons chopped fresh cilantro
3 8-inch whole-wheat flour tortillas
6 tablespoons shredded low-fat Monterey Jack cheese with jalapeño peppers or low-fat Cheddar cheese

Cooking Instructions
Preheat oven to 350°F.
Spray a large skillet with vegetable oil spray. Cook mushrooms, onion, and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes. Stir in cilantro and remove from heat.
Arrange one-third of the mushroom mixture on half of one tortilla. Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese. Place on a baking sheet. Repeat with remaining ingredients to make 3 quesadillas total.
Bake quesadillas about 5 minutes or until filling is hot and cheese melts. Cut each quesadilla into 4 wedges.
Serve warm — with salsa, if desired.
Microwave Method: Spray a microwave-safe casserole with vegetable oil spray. Add mushrooms, onion, and garlic. Cook, uncovered, on 100% power (high) for 5 to 7 minutes or until onion is tender, stirring twice. Stir in cilantro. Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter. Cook, uncovered, on 100% power (high), rotating plate once, for 1 to 2 minutes or until filling is hot and cheese melts.

Nutrition Analysis (per serving)
79Calories
1.0 gTotal Fat
0.5 gSaturated Fat
0.0 gTrans Fat
0.0 gPolyunsaturated Fat
0.0 gMonounsaturated Fat
2 mgCholestrol
0.0 mgSodium
17 gCarbohydrates
2 gFiber
1 gSugar
5 gProtein

A day at the Market

Today, on my way home from school, I stopped at a fruit stand in Willard. All the fresh fruits and veggies smelled so good I could almost taste them. I just had to stop and breathe in the freshness of the tomatoes, corn, peaches, watermelon, cantaloupe, and all assortment of berries. I decided on some corn on the cob and some peaches.
Tonight or dinner we had peach cobbler, corn on the cob, chicken and zucchini, all the tastes of summer.

The peach cobbler was excellent.

3 c Peaches -fresh/thin sliced
2 c Sugar - divided
1/2 c Water
2 Egg
2 TB Shortening
2 TB Milk
1 c Flour - all purpose
1 t Baking powder
1/2 ts Salt


Preheat oven to 350-degrees. Grease 11 x 7" glass baking dish. In medium saucepan, combine peaches, 1 cup sugar, water; bring to a boil, stirring frequently; keep the peach mixture hot. Meanwhile, beat egg, 1 cup sugar,and shortening until fluffy. Add milk; stir in flour, baking powder, and salt. Spread batter in prepared baking dish; pour hot peaches over all. Bake 25to 30 minutes, or until tender. Serve warm, with cream, whip cream or Vanilla ice cream.