I thought spring had sprung, but maybe not yet. Here in Chicago this weekend, the river is green and the traffic was horrendous. St. Patty’s Day is a rather large celebration in this fine city. As it would end up, the sore throat I’ve been fighting for days continues to get worse and worse and now I’m uncomfortable and have the voice of a 3 pack-per-day smoker. No St. Patty’s Day celebrations for this girl.
Nope, this weekend we’re celebrating my Grannie’s 90th birthday! NINETY! And, she looks fabulous, feels good, and most importantly, is in great spirits, making people smile all the time.
If you ever ask Grannie what she wants to eat, she’ll say chocolate. Maybe she’ll say cake, but usually it’s just chocolate.
Needless to say, everyone got her chocolate for her birthday. It’s only appropriate to give the woman what she wants! Plus, she’s got this killer figure that at 90, even I’m jealous of. Seriously. My linebacker genes did not come from her, that’s for sure.
When you ask my husband what he wants to eat…his response is always pizza. He would happily eat pizza every day, and it doesn’t even have to be good pizza for him to be happy.
Despite what he thinks, I do try and please both Mr. Prevention’s preferences and favorites while accommodating the dietitian in me. Pizza every night is simply not an option, but I do enjoy finding slightly healthier ways to enjoy his favorite meal.
I certainly don’t believe this quesadilla recipe to epitomize healthy eating, but it’s not all that bad either. My only concern would be with the sodium content, but it’s hard to get that number down when you’re talking about cheese and pepperoni. #worththesplurge
I served this (rather generous in size) quesadilla with a heaping pile of this arugula salad. Mr. Prevention was wow-ed and the best part is…even he could throw these together for a quick meal. Feel free to add in veggies, sauteed onions, fresh garlic, herbs, etc. The sky is the limit!
Pepperoni Pizza Quesadillas from Snixy Kitchen
8 fajita-sized whole wheat tortillas
olive oil cooking spray
8 oz part-skim mozzarella cheese, shredded
34 slices turkey pepperoni
3/4 cup pizza sauce
Heat a medium skillet over medium heat, or preheat an electric griddle.
Spray one side of each tortilla with a mist of olive oil. Arrange half of the tortillas, sprayed side down on the skillet or griddle. Spread ~3 tablespoons pizza sauce on each tortilla and top with cheese and pepperoni. Top with the remaining tortillas, sprayed side up.
Cook quesadillas for 3-4 minutes on each side, or until golden brown. Remove from heat and allow to set for 1-2 minutes before cutting into pieces.
Yield: 4 servings
Nutrition Information (per quesadilla): 440 calories; 19.0 g. fat; 50 mg. cholesterol; 1095 mg. sodium; 41.0 g. carbohydrate; 9.0 g. fiber; 30.0 g. protein; 4.0 g. sugar
Result: Mmm! A splurge sodium-wise, but otherwise…not a horrible choice for a “splurge” meal. I paired these pizza quesadillas with a heaping arugula salad to keep the calories in check and not add much additional sodium. Using whole wheat tortillas adds fiber to this meal. The only way to easily reduce the sodium content would be to omit the pepperoni…but, they definitely wouldn’t be as good 😉[/print_this]
Weekly Menu: March 17th – 21st
- Sunday: Grannie’s 90th birthday party!
- Monday: Crock Pot Vegan Black Bean Soup w/ crusty bread
- Tuesday: Chicken Caesar Wraps
- Wednesday: Maple Glazed Salmon with Tomato-Dill Couscous
- Thursday: Mixed Greens with Roasted Pears and Blue Cheese