It finally feels like summer.
I went to the beach last weekend. Lily, too. I even got in the water…about up to my waist. In another few short weeks, the water will be amazing. I would call to Lily from the shore and she would paddle out, and make a U-turn heading straight back to the shore. I don’t know which is funnier to watch, the fact that she doesn’t realize she can float in a life jacket or the fact that she can only turn to her right when doggy paddling.
Over the weekend, we went cherry picking. Sweet, bing cherries from just miles away. I mean, does it get any better than that? I had to have burned a few calories last night when I pitted 6 pounds of them before freezing them. I am not-so-secretly hoping that we head back for more cherries this weekend. And strawberries, too. Yes, please.
My first CSA delivery of the season came yesterday and contained 2 quarters of the sweetest, most amazing strawberries ever (I think I had forgotten what strawberries are supposed to taste like…), mint, arugula, kale, and radishes. My plan for the arugula involves recreating a beet and goat cheese salad I had Tuesday night out on a rooftop for dinner with my friend, Kelly, and her family. It was soooooo good. The strawberries will be gone in no time. The rest will get worked into the menu for next week, if not demolished before then.
It also feels like summer because it was been so, so hot. And unfortunately, very humid, too. The air conditioning is working hard. Dinner has moved from the front porch to the dining room table and I’ve been honing in on meals that do not require the oven. I need not make matters worse.
This quick meal is light, yet slightly indulgent, and perfect for summer…both flavors and the preparation sans the oven. You can even prep the ingredients ahead of time, or use leftovers. I found 3/4ths of the quesadilla to be perfectly satisfying, but I was vetoed on my opinion…so the recipe and nutrition facts include the whole thing. Happy summertime…enjoy!
- nonstick cooking spray
- 1 lb boneless, skinless chicken breasts
- 4 tsp fajita seasoning, divided
- ⅓ cup onion, diced
- 1 small yellow bell pepper, diced
- 1 small red or orange bell pepper, diced
- 10 (8-inch) whole wheat tortillas
- 2½ cups part-skim Mexican blend cheese, shredded
- Season chicken with 2 teaspoons of the fajita seasoning, rubbing into both sides of the breasts.
- Heat a large skillet over medium-high heat. Spray with cooking spray and transfer chicken breasts to the skillet and cook 4-5 minutes per side or until cooked through; remove to a cutting board to cool slightly. Dice chicken and set aside.
- To the skillet, add the onion and 1 teaspoon of the fajita seasoning. Saute the onion for 2-3 minutes or until slightly softened. Add to the skillet the remaining teaspoon of seasoning and the bell peppers. Saute the veggies for 6-8 minutes or until tender.
- Mist a griddle or electric griddle with cooking spray and heat over medium-high heat. Add 1 tortilla, ¼ cup cheese, and ⅕ of the chicken and veggies followed by another ¼ cup cheese and a second tortilla. Heat the quesadillas 4-6 minutes per side or until the cheese has melted and the quesadilla can easily be flipped. Serve hot.
I have an all-day meeting today, but Friday should be here soon enough! Right? Right.