What up ya'll?

I made a pretty standard breakfast today:

--Toasted whole wheat english muffin with sugar-free apricot preserves on one side and peanut butter on the other. An open faced muffin if you will (says in an english accent).
--A "pink lady" apple cut into baby pieces because I'm a wimp with my braces.
--Plus a glass of my fav. orange juice: Simply Orange with Mango!!



~~~

So, last night I was racking my brain for something for lunch. We're out of lettuce and spinach, so a big salad was out, but I have the perfect fixin's for quesadillas!!

My recipe:
Olive Oil
1/4 of an Onion, chopped
A clove of garlic, minced
1/4 green squash, sliced
3 or 4 florets of broccoli, halved
3 or 4 button mushrooms, sliced
2 whole wheat tortillas
2 slices of 2% american cheese


--Heat your skillet over medium to high heat and add just a drizzle of olive oil
--Sauté onions and garlic until the onions are translucent
--Add the rest of your veggies and let cook for 5 minutes
*Stir occasionally

-Meanwhile in another skillet heat to medium heat
-Place tortillas in the skillet and let them heat for a minute
-Add one slice of cheese to each tortilla and cook for 3 minutes


~~Fun fact: Did you know you're not supposed to rinse your mushrooms? I used to go to town on my mushrooms and just toss all of them in a colander and rinse away. But! Ohhhh but! They wouldn't brown! The secret is that they absorb the water and can't release the liquid! So, all you have to do is keep a wet towel by you and hand rinse the mushrooms as you go!


--Add the veggies to one tortilla and place the other on top
--Flip after about a minute and cook for another minute




Voilà!
Quesadillas!!

I'm also having:
Green Mountain Gringo Salsa to dip the quesadillas in--an awesome salsa if you've never had it!
A few tortilla chips
A slice of the Key Lime Tart I made the night before last

And as a snack for later a Red Velvet Cake Yogurt


Stay tuned for my dinner later tonight!


Cookin' Music:

Artist: The Whitest Boy Alive
Album: Dreams