Sunday, September 25, 2011

Pepperoni Pizza Quesadilla with a Cheesy Marinara Dipping Sauce

So school is in full swing now, and there are lunches to be made. My son is the PB&J Prince; he could probably eat it for breakfast, lunch and dinner. But I refuse to get stuck in that rut this year, plus a kid in his class has a severe allergy to nuts so they have asked us parents to not send any nut products to school. I know, the nerve of them, but rather than have my son be responsible for hurting a classmate I have been trying to get creative with his lunch ideas.

So I decided to take 2 of his other favorite meals and combine them; pizza and quesadillas. I was looking for different ways to make his lunch more fun, and this is an idea I thought he would enjoy. I was so happy that he enjoyed his quesadilla, and that makes it so worth it. The idea of quesadillas is such a flexible option for kids, you can put anything between 2 tortillas with some cheese and some meat, and you have an instant hit. Plus they are quick, in the time it takes to make a sandwich you can make this for your family.

Pizza Quesadilla with a Cheesy Marinara Dipping Sauce

2 Whole Wheat Flour Tortillas
Shredded Mozzarella Cheese (the amount depends on how cheesy you like it. I used about 1/4 – 1/2 cup.)
Turkey Pepperoni
Italian Seasoning

Cheesy Marinara Sauce
1/4 cup crushed tomato sauce
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp shredded mozzarella

Place a non stick skillet over medium to medium high heat and spray with cooking spray (I use olive oil spray).
Put one tortilla in skillet. Once warmed add cheese.

When cheese starts to melt add pepperoni and season with a little Italian seasoning.

Place second tortilla on top and flip. Once the other side of the tortilla is browned, remove from pan and cut into 4 wedges.

For the Marinara Sauce, in a sauce pan add crushed tomatoes (Note: you only need a ¼ cup of sauce. You can put the remainder of the sauce in a Ziploc bag and freeze until you need to use it.).
Then add your spices and cheese.
Once cheese starts to melt stir to incorporate, and put in storage container for the kids lunchbox.

This is a great easy recipe to change up your kid’s lunch and get them out of the PB&J rut. If you need any more lunch ideas head over to, and check out her Project Lunch Box.
Hope this show you that it is very easy to prepare a great healthy lunch for your kids. Be blessed and enjoy.

Wednesday, September 7, 2011

Turkey and Black Bean Chili

It is September and fall is upon us, my favorite time of year. It’s full of warm comfort food, sweaters, apples, pumpkin and chili. During the chilly autumn days there is nothing like curling up on the couch with a big comfy sweater with a big bowl of chili and a good movie (that is a perfect Saturday to me). I love chili, it’s so warm and inviting; meat, beans tomatoes and just a little spicy. Now I know there is a big debate over beans in chili; in Texas I know it’s a big no-no, but I like so I use beans. Cooking is your personal preference, so do what you like.

I normally use ground beef for my chili, but since I have been eating a lot of beef and steak over the summer I decided to use ground turkey. You know lighten it up a little bit, and we normally always have it in the freezer. And I used black beans, which are better for you then some of the other beans. Plus they work nicely with the turkey.

Turkey and Black Bean Chili
1lb ground turkey
1 package of Chili Seasoning (with 1lb of meat use only half the pack)
1tsp chili powder
1tsp garlic powder
1tsp onion powder
1tsp ground cumin
½ tsp crushed red pepper flakes
1 can of black beans (do not drain)
1 can of diced fire roasted tomatoes
½c water

In a large pot or dutch oven brown off your ground turkey over medium heat.
Add spices and cook off some of the rawness of the spices.
Then add the black beans, tomatoes and water.
Bring to a boil and then turn to low and let it simmer for about ten minutes.

When I made chili I have to have corn bread. I love the Honey Cornbread Recipe from

This chili recipe is such a great meal to have as the weather starts to cool off to warm you up. Be blessed and enjoy.

Friday, September 2, 2011

S'mores Blondies

I have always been a fan of s’mores, ever since my 1 year as a Girl Scout. I mean what’s not to love its marshmallows (gooey, melted and yummy), chocolate (enough said) and graham crackers. I had an addiction to graham crackers with I was pregnant with the youngest; I could eat a whole box if my oldest wasn’t asking for some too. So I decided to combine a blondie and s’mores; and let me just say they are a match made in heaven. They were chewy like a blondie, but still had the graham cracker taste. Then combine that with the chucks of dark chocolate (my fav) and toasty marshmallow just makes them that much better.
So I went on a search of recipes that used graham crackers in a blondie recipe and just gave it my own little twist. I think that is one of my favorite things about baking and cooking in general, that once you know the basics and rules you can mix it up and make it your own. So, since September is here and summer is quickly coming to an end; I decided to whip up a batch of these blondies to hold to summer a little longer. Plus, the s’mores blondies can be enjoyed year round when you want a little summer fix in the middle of winter.

S’mores Blondies (adapted from the Male Baker Graham Cracker Blondie)

2 1/3 c Flour
1 1/2 tsp Baking Powder
1 tsp Salt
¾ c Graham Cracker crumbs
14 tsp Unsalted Butter, softened
1 ¾ c Brown Sugar
3 Large Eggs
2 tsp Vanilla extract
1 4oz bar of dark chocolate, broken into chunks (I used Ghirardelli 60% dark, but use your favorite kind)
1 cup Mini Marshmallows, divided

Preheat oven to 350 degrees and line a 9 x 13 pan with parchment and spray with non-stick baking spray.
Combine flour, graham cracker crumbs, baking soda, and salt in a bowl and set aside.
In a bowl of mixer, cream butter and sugar; then add eggs one at a time and vanilla.
Add the flour in two parts and mix until combined.
Fold in the chocolate chunks and half of the marshmallows and pour into pan.
Sprinkle remaining marshmallows over the top (note: the marshmallows will expand in the oven, it is ok.)
Bake for 35-40 minutes or until toothpick comes out clean.
Cool for 20 minutes, if you can. Enjoy.

These are a great treat for kids and adults alike. You can have one for dessert or even send one off to school with your kids, but you might not be able to eat just one. Be blessed and enjoy S’more.

Related Posts Plugin for WordPress, Blogger...