Hey gang! First of all, thank you all so much for your kind words on Monday’s post regarding selling our house. I can just feel the love oozing out of my computer screen!
Today I have another “exciting” WIAW to share … followed by a super delicious recipe!
As always, props to our fabulous hostess, Jenn.
OK, this is obviously not my picture. I rarely remember to bring my camera down to the hotel lobby. But you get the idea … a Belgian waffle with peanut butter and sugar-free syrup. Yum!!
Strawberry-banana Chobani yogurt with Kashi Go Lean Crunch cereal mixed in.
Huge salad … a mix of baby kale and spinach greens, broccoli, carrots, and red onion. Topped with Brianna’s Caesar dressing. This salad dressing is a new addiction.
English muffin topped with tomato sauce, mozzarella cheese, broccoli, onion, green pepper, and banana peppers. I put it in the toaster oven set to “broil” for just a couple of minutes, until the cheese was nice and melted. A delicious way to get some extra veggies in.
Cake batter-flavored frozen yogurt.
In the mix: kiwi, blackberries, cookie dough, brownie, and marshmallow cream. I loved the fruit, but I actually didn’t love it with the frozen yogurt. So I ate the fruit first, and then mixed the brownie into the yogurt. Amazing.
A couple of these beauties: Poblano, mango, and black bean quesadillas. Delicious and super easy. Recipe below!!
I bought this candy bar at Whole Foods last week. It contains only 5 ingredients, all of which are organic.
And you only need a couple of small pieces to feel satisfied. I’ve had the candy bar for almost a week, and I’m only halfway through it.
Poblano, mango, and black bean quesadillas
(Modified from this recipe)
Makes about 6-7 quesadillas
- 1 teaspoon olive oil
- 1 1/2 cups chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 poblano pepper, seeded and chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 2 mangoes, peeled and chopped
- about 2-3 tbsp chopped fresh cilantro
- 1 avocado, peeled and chopped
- 6-7 whole-wheat tortillas
- About 1/2 cup shredded Mexican cheese mix
(Note: next time I would add a little fresh lime juice to the mix)
- Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, poblano pepper, salt, and pepper to the skillet. Sauté for several minutes, until the onion is softened. Add black beans and cook another minute or until heated through.
- Pour the entire mixture into a large bowl. Add chopped mango, avocado, and cilantro. Mix together (Note: at this point, I would also add a little lime juice.)
- Place a tortilla onto your baking sheet. Add some of the mixture (maybe less than a cup) onto the tortilla. Add some shredded cheese. Fold the tortilla in half. Broil in the toaster oven for 2-4 minutes, or until the cheese has melted and the top of the tortilla just gets slightly toasted. Repeat with the remaining tortillas. (Note: you can also use a regular oven and broil them all at the same time, if you actually have that luxury. )
These quesadillas were a HUGE hit. Brandon and I both loved the hint of sweetness from the mangoes, plus the heat from the poblano.
One note: if you want a little more heat, keep some of the seeds from the poblano.
And that’s it! Have a fabulous day, everyone!!
Question for ya …
Let’s mix it up. What’s the most BORING thing you’ve eaten this week??
Favorite ingredients to put in a quesadilla?
Do you like fruit in your ice cream/frozen yogurt?