Categories
DESSERT

HOMEMADE SALTED CARAMEL SAUCE

This easy homemade salted caramel sauce is perfect for topping on ice cream or almost any dessert!
Have you ever made your own caramel sauce? It’s actually pretty easy to make and beats anything you would buy from the store. I usually have most of the ingredients on hand and it only takes about 15 minutes to make, not including the cooling time.
For this recipe you’ll just need a few simple ingredients – water, sugar, heavy cream, butter, vanilla, and some salt. I love salted caramel, but if you’re not a fan you can easily reduce the amount of salt to your personal preference. I use a full teaspoon which may seem like a lot, but in my opinion it’s the perfect amount for this recipe.
A few things that are important for this recipe. Use a saucepan that’s a little bigger than what you need. Why? Because when you remove it from the heat and add the heavy cream, it will bubble up A LOT. It’s a good idea to do this part slowly and very carefully as well.
Also, I suggest having all of your ingredients ready when you take this off of the heat too. It makes the process much easier and you’ll avoid burning your caramel by accident. The amount of time it takes will vary, so be patient and keep a close eye on it the whole time.

INGREDIENTS

  • ¼ cup water
  • 1 cup granulated sugar
  • ⅔ cup heavy cream
  • 3 tablespoons unsalted butter, cut into tablespoon size pieces
  • 1 teaspoon vanilla
  • 1 teaspoon salt (or to taste)

INSTRUCTIONS

  1. In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that’s a little bigger than what you think you will need. Stir constantly until the sugar has dissolved.
  2. Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
  3. Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up a lot, so make sure to do this very carefully. Mix until everything is well combined.

You can find complete recipes of this HOMEMADE SALTED CARAMEL SAUCE in livewellbakeoften.com

Categories
HEALTHY

Roasted Broccoli With Asiago, Garlic And Almonds

Do you roast your veggies? If not, then stop what you are doing right now and make this Roasted Broccoli with Asiago, Garlic and Almonds!! I remember when I discovered what roasting does to vegetables that I went crazy. Like if-it-wasn’t-nailed-down I was roasting it crazy!!!
This awesome recipe is featured in Jennifer Farley’s new cookbook The Gourmet Kitchen. It’s utterly delicious in it’s simplicity, which is an overriding theme of most of Jennifer’s recipes. She perfectly describes them as “everyday gourmet recipes for the home cook.”
And with the Holidays right around the corner you NEED this book! Oh, and it just so happens we’re doing a GIVEAWAY (see below)! Is this your lucky day or what?!!

Ingredients

  • 1½ pounds broccoli cut into small florets
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves to 3 garlic sliced thin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 in medium lemon sliced half
  • 3 tablespoons toasted slivered almonds
  • ¼ cup freshly grated Asiago cheese

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with aluminum foil.
  2. In a large bowl, toss the broccoli, oil, garlic, salt, and pepper (see note). Spread evenly on the pan, drizzling any excess oil on top, and roast in the oven for 20 to 25 minutes until the florets are crispy and caramelized, but still a little tender. Check the broccoli after 15 to 20 minutes.
  3. Squeeze the lemon over the broccoli and top with the almonds and cheese. Serve hot.

You can find complete recipes of this Roasted Broccoli With Asiago, Garlic And Almonds in healthyseasonalrecipes.com

Categories
DESSERT

Simply Perfect Chocolate Cake

This is THE BEST chocolate cake recipe out there!  Easy, one-bowl recipe, moist and melt-in-your-mouth, with tons of deep chocolate flavor!
This is something I have been meaning to share for a long time!  My chocolate cupcake recipe is one of the top posts on this site, and readers are always asking me if it can be done as a cake too.  So here it is (finally!): Simply Perfect Chocolate Cake.
I posted the cupcake version of this chocolate cake years ago. I remember it took me like three or four tries (maybe even five!) before those cupcakes tasted the way I wanted. There was a laundry list of “musts” in my mind for that recipe. And I was not going to rest until I could check off each and every one.
Well, my hard work paid off because that is one of the most popular recipes on my site to this day. There are tons of comments on it, from readers who tried and and LOVED it. Many of them say it’s the only chocolate cake they will ever make again! I’m super proud of it, and I’ve used it as a base as a lot of other recipes since. They all get the same kind of overwhelmingly positive response.

INGREDIENTS:
For the chocolate cake layers:

  • 1 1/2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 1 cup plain Greek yogurt or sour cream
  • 2 teaspoons vanilla extract

For the cocoa simple syrup (optional):

  • 1/2 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 cup water

For the chocolate Swiss meringue buttercream:

  • 6 large egg whites
  • 2 cups granulated sugar
  • 2 cups unsalted butter, softened but still cool
  • 10 ounces semi-sweet chocolate, melted and cooled slightly
  • 2 1/2 tablespoons water
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

DIRECTIONS:
To make the chocolate cake layers:

  1. Preheat the oven to 325 degrees F. Generously mist three 8-inch diameter by 3-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.
  2. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine. Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute). Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. When all of the eggs are fully incorporated, add the
  3. Greek yogurt or sour cream and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake’s structure.

You can find complete recipes of this Simply Perfect Chocolate Cake in bakingamoment.com

Categories
GLUTEN FREE

Oatmeal Carmelitas

If you’ve never had Oatmeal Carmelitas before, you’ve been missing out!  They’re one of my all time favorite bars with a thick buttery oat crust loaded with chocolate and caramel!
I am very passionate about food, both enjoying it and creating it. Because food is such a huge part of my everyday life, it’s hard to fathom that some people in our own city (and in your city) just aren’t able to put a hot meal on the table for themselves or their families.
I have been fortunate enough to partner with Glad and be a part of their Glad to Give program which inspires acts of giving, in turn truly building up our communities. My 12 year old daughter and I have been volunteering locally, serving meals to those in need. I feel this is a very important way to give back to the community because I believe a fresh warm meal is a basic human necessity, not a luxury.
In addition to being able to assist with food prep and service, I also think it’s important for my daughter to participate in volunteering at the mission too. While she will learn the value of good hard work, she will also learn compassion, empathy and how fulfilling it is to do something for someone else. Most importantly, it teaches her the importance of coming together as a community.
In addition to volunteers, there is a full set of staff who coordinate everything to keep things running smoothly. These people are amazing. Not only do they coordinate volunteers but they also plan meals, prepare food, order supplies and serve our community every single day.

Ingredients:

  • 2 cups all purpose flour
  • 1¾ cups quick cooking oats
  • 1½ cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 cup butter, melted
  • 14 oz caramels, unwrapped
  • ⅓ cup milk
  • 1½ cups semi sweet chocolate chunks
  • 1 cup milk chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a 9×13 pan with foil, grease well and set aside.
  2. In a large bowl, combine flour, oats, brown sugar and baking soda. Stir in butter until well mixed.
  3. Press half of the oat mixture into the prepared pan. Top with chocolate.
  4. Microwave milk and caramels at 70% power until smooth (about 3-4 minutes), stirring as needed.

You can find complete recipes of this Oatmeal Carmelitas in spendwithpennies.com

Categories
DESSERT

Easy and Creamy Cheesecake

This is one of the easiest cheesecakes you will ever make. Cross my heart. And forget about all those cheesecake recipes from the past where you had to leave the oven door open for 5 hours after baking for the cheesecake to set. This recipe has an easy baking method that takes all of the scariness out of making cheesecake.
Y’all might remember from my last post, Country Potato Salad, that I got this recipe from my husband’s Navy boss at the time, Chief Wilson. It was a recipe his Mom had given him so I was so grateful when he gave it to me. He made this cheesecake for every get together (he usually made two). They were famous in our little American military community in England. Everyone requested he make a couple of them when we had potlucks. And I loved it because it was more of a sweet cheesecake rather than tangy. I have changed it a bit over the years. I added sour cream to help give it a slightly smoother texture. Chief always made this cheesecake using premade graham cracker crusts. And most of the time, I do as well. Every now and then I’ll make the crust from scratch so I’m going to include that recipe in here also.

Ingredients
For the crust:

  • 1-¼ cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup melted butter

For the filling:

  • 2 8 oz blocks cream cheese softened
  • 1 cup sugar
  • 3 tbsp sour cream
  • ½ tablespoon vanilla extract
  • ½ tablespoon lemon juice optional
  • 2 eggs

Instructions
For the crust:

  1. Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan.
  2. Chill in the refrigerator while preparing the filling.

For the filling:

  1. Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer.
  2. Add eggs one at a time to the mixture and thoroughly combine.

You can find complete recipes of this Easy and Creamy Cheesecake in thecountrycook.net

Categories
HEALTHY

STRAWBERRY, LIME, CUCUMBER AND MINT INFUSED WATER

There is something about warmer weather that makes me want to drink all the flavored beverages ever. Somehow, it seems like plain ole water just doesn’t do the trick when it’s 75 degrees like it did when it was blizzarding back in January. If I’m being totally honest, what I really want is a really cold gin and tonic, heavy on the lime, that I sip on while swinging on our front porch swing as the sun goes down, but I’ll have to wait for that kind of beverage until June.
strawberries, cucumbers, lime, mint
For now, I’m getting my fill of fun, flavorful drinks by consuming a ton of naturally-flavored waters. I know, I know. You can buy flavored waters (both regular and sparkling) at the grocery store for almost nothing, and it’s so much easier than making your own. You’re right, it is so much more convenient to just snag a bottle or two off the shelf, but I love being able to customize my own combinations. I love knowing exactly what I’m drinking. And I love seeing this beautiful jar of deliciousness sitting in the fridge. It’s like a work of art!
Even though I was a water-drinking expert pre-pregnancy, I’ve struggled a lot with staying hydrated throughout my pregnancy because the taste of water (even filtered water) really didn’t agree with my pregnancy tastebuds. Flavored waters have been a lifesaver over the past eight months.
Water is important all the time. And it’s important throughout an entire pregnancy. But it’s especially important in the third trimester, when dehydration has been shown to trigger preterm labor. If I can keep Baby J growing inside for a bit longer just by getting my fill of water each day, I’m going to do it! Plus, staying property hydrated during the third trimester helps keep me from retaining water—no swollen feet or ankles for me (yet).
What I’ve been doing is filling up a half-gallon Mason jar (we inherited ours, but I’ve seen these at craft stores—check Michael’s and Hobby Lobby) with my water flavorings, ice and water in the morning, with a goal of getting through it twice in a day. That’s roughly 120 ounces of water, or 15 glasses, a day. The flavoring fruits, veggies and herbs will easily get me through two jar fill-ups and still keep their flavor. And in fact, I usually use them for two or more days. Basically, when they lose their flavor, I toss them in the compost and start over with a new combo. But until then, I just keep on filling it up!

INGREDIENTS

  • 1 cup sliced strawberries
  • 1 cup sliced cucumbers
  • 2 limes, sliced
  • ¼ cup fresh mint leaves
  • Ice cubes
  • Water

INSTRUCTIONS

  1. In a half-gallon jar, or a 2 quart pitcher, layer the strawberries, cucumbers, lime slices, and mint leaves with the ice cubes. Fill jar or pitcher with water. Let chill for 10 minutes, and then enjoy!

You can find complete recipes of this STRAWBERRY, LIME, CUCUMBER AND MINT INFUSED WATER in wholefully.com

Categories
DESSERT

CHOCOLATE PEANUT BUTTER HEAVEN (EASY NO-BAKE DESSERT)

This easy no bake dessert features layers of crispy cornflakes and peanut butter, sweetened cream cheese, and dark chocolate pudding, topped with fluffy whipped cream. It really is a slice of heaven.
If you look through my recipe index, it’s pretty clear that I’m not a big dessert person. When it comes to food vices, I’m more of a cheese and potato chips girl, and most of the time I’d rather finish off a delicious meal with a big glass of wine than a piece of cake or a bowl of ice cream. But this particular dessert is something that nobody can turn down!
I first had this amazing chocolate, peanut butter and cream cheese dessert two summers ago when we reunited with some good friends who were visiting family in Pennsylvania. We were invited to their annual 4th of July BBQ, and while I usually look forward to grilled hotdogs and potato salad more than anything else, I kept hearing whispers about a famous dessert known as “Aunt Barb’s dessert.” As soon as I heard that, I was sold. When someone has a signature dish, you just know it’s going to be fantastic.
Add in the fact that it contains layers of peanut butter, cream cheese, and chocolate (my three favorite dessert ingredients), and, well, I didn’t even care about my hotdog anymore, I just wanted to dive face first into the dessert. It did not disappoint. Before I was halfway through my first forkful, I’d renamed “Aunt Barb’s dessert” into “Chocolate Peanut Butter Heaven” because that is exactly what it is.
I’ve had plenty of variations of chocolate and peanut butter desserts in my life, but this one is extra special. All of the flavors and textures go together so harmoniously, you can practically hear birds singing with each bite. The bottom layer is made from combining peanut butter with crushed cornflakes, which gives it a tremendously satisfying crunch.
Then you add in a layer of sweetened cream cheese for that slightly tart factor which balances out the richness of the chocolate and peanut butter. Then you top it with some thick chocolate pudding (I chose dark chocolate pudding because I love the rich taste, but you could use milk chocolate instead). And finally, you cover it all with a layer of whipped topping, which gives it a beautifully light and airy quality that just takes it to that next level of heavenly perfection.
I could NOT stop eating it. For weeks, I tried searching for the recipe online, but I couldn’t find the exact combination of ingredients that Aunt Barb had used. So I called my friend and begged her to track down the original. Thankfully she obliged, and now I have the chance to make it for myself, and share it with you! I’m not kidding — if you make this, you will be the hero of everyone in the room.

INGREDIENTS :

  • 3 small packages instant chocolate pudding (dark or milk chocolate)
  • 4 c milk
  • 5 1/2 c cornflakes, slightly crushed
  • 1 1/2 c peanut butter
  • 2 8 oz pkgs cream cheese, softened
  • 3/4 c powdered sugar
  • 3 c cool whip
  • mini chocolate chips (optional, for serving)

INSTRUCTIONS :

  1. Combine the milk and pudding mix with an electric mixer.
  2. Once smooth, put in the refrigerator to set for at least 1 hr or overnight.
  3. For the bottom layer, mix the cornflakes and peanut butter until combined (the best way to do this is with your hands; it’s messy, but effective).
  4. Spread the cornflake/pb mixture into the bottom of a 13×9 baking dish until evenly coated.
  5. Place into the freezer for 30 minutes to allow it to harden.
  6. While the pb mixture is setting, combine the softened cream cheese, powdered sugar, and 1 cup cool whip.
  7. Mix on medium speed until smooth.
  8. Remove the pan from the freezer and spread the cream cheese mixture over the bottom layer.
  9. Return to the freezer for 30 more minutes to set.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER HEAVEN (EASY NO-BAKE DESSERT) in goodinthesimple.com

Categories
HEALTHY

HEALTHY PEANUT BUTTER GRANOLA

Hello and Happy New Year to YOU! I’m crazy excited about all that 2017 has in store…most notably meeting this precious baby girl in April! While I’ve been super grateful for maternity jeans during the holidays {hello stretchy waist, I love you}, I’m vey ready to take a chill pill on the sugar and get our family back in the swing of healthy eating!
I thoroughly enjoyed the indulgences of the holidays with zero regrets! However, we do generally eat very healthy around here, and I love that I get to share what works for my family with all of you lovely ladies and gents! So let’s kick off 2017 with a tried and true family favorite recipe…this Healthy Peanut Butter Granola! It’s gluten-free, dairy-free, oil-free, refined-sugar free AND vegan!
Perfect for any and all eaters in your life! Beloved by everyone who lives in my humble abode, it’s a great make-ahead breakfast for those of us who like to make the mornings as easy as possibly {i.e. sleep as long as we can}! Yes it’s true. I am not a “hot breakfast every day” mom. We eat lots of muffins, smoothies, breakfast bars, baked oatmeal, and yogurt with granola…..all of which have been made ahead of time and stored in the refrigerator or freezer. Oh and I can’t forget…we even eat….cereal {gasp}… 😉
I like to make breakfast as easy and desirable as possible for my kids. They almost always get to pick whatever they want in the mornings, because the last thing I’m looking for is a battle royale over finishing their first meal of the day. {Truth}. This is why I think it’s important to have a bunch of nutritious options, like this Healthy Peanut Butter Granola, on hand and ready to be chosen by hungry little tummies.
It is ridiculously easy to make. Just melt together the honey and peanut butter, add the other wet ingredients, mix in the dry ingredients, combine and bake! In order to be extra sure your granola is done baking, remove a piece or two from the pan and let it cool on the countertop. If it hardens relatively quickly {in 1-2 minutes} then it’s done. If not, continue baking until it is crunchy at room temperature.
No worries if you do under bake this healthy peanut butter granola and it becomes soft the next day, just pop it back into the oven for a few minutes to re-crisp it! Just be SUPER careful not to forget you put it back in the oven…I may have done this on more than one occasion. Whoopsies.

INGREDIENTS :

  • 2 cups old-fashioned (or quick cooking) oats*
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • ¼ cup natural peanut butter
  • ¼ cup honey (or maple syrup for vegan)
  • ½ tsp pure vanilla extract

INSTRUCTIONS :

  1. Preheat oven to 325 degrees F. Grease a large cookie sheet and set aside.
  2. In a small bowl, mix together oats, salt and cinnamon. Set aside
  3. In a microwave safe dish or on the stovetop,
  4. melt the peanut butter and honey (or maple syrup) together until smooth.
  5. Remove from heat and stir in vanilla.
  6. Stir in dry ingredients and mix until well combined.
  7. Spread mixture on prepared cookie sheet.
  8. Bake in the preheated oven for 20-25 minutes, or until granola is lightly browned, stirring the granola once gently half way through. (A great way to test for doneness is to remove a small portion of the granola from the pan and set it on the counter.
  9. If it hardens as it cools the rest of the granola is done)!

You can find complete recipes of this HEALTHY PEANUT BUTTER GRANOLA in joyfoodsunshine.com

Categories
DESSERT

TIRAMISU CHEESECAKE

This Tiramisu Cheesecake is almost completely no bake, super easy to make and tastes just like tiramisu! The combination of espresso, Kahlua and mascarpone cheese is to die for!
So you may or may not have noticed that I love my tiramisu. I have a recipe for traditional tiramisu, tiramisu cupcakes, a brookie tiramisu, a pumpkin tiramisu layer cake and now this cheesecake. I even have a tiramisu related recipe in the cookbook! I fully intend to tiramisu all the things.
It’s just so good! And I had a lot of fun putting this cheesecake together. Initially, I wanted it to be a fully baked cheesecake but it wasn’t turning out quite like I wanted so I switched gears and went with this almost no bake version. The small amount of baking comes in the form of the crust and while I would normally say that you could forgo the baking I really do think it’s necessary in this case. Let’s discuss.
Initially I made the crust with crushed up ladyfingers. It makes sense, right? But when you grind up ladyfingers they are quite soft and very light. I didn’t feel like it resulted in the firmer crust I wanted. So instead I went with vanilla wafer cookies. The flavor is still great (one of my favorite crusts) and it did bake into a nicer crust. And as I said, the baking really is necessary.
Baking a crust helps it hold together better when you cut into it later and for this cheesecake I really recommend it. The crust is topped with ladyfingers that are dipped in Kahlúa and espresso and some of the liquid soaks into the crust while firming up in the fridge. It softens the crust a bit so if you don’t bake it to begin with it’ll be even softer.
On top of the the crust, you have the ladyfingers which are dipped in espresso and Kahlúa. If you would prefer this cheesecake to be non-alcoholic you could leave out the Kahlúa and add additional water and espresso, but I always love the flavor of the Kahlúa.

INGREDIENTS:
CRUST

  • 1 1/4 cup (167g) vanilla wafer crumbs
  • 1/4 cup (56g) salted butter, melted
  • 1 1/2 tbsp (20g) sugar

CHEESECAKE FILLING

  • 8 oz (226g) cream cheese, room temperature
  • 16 oz (452) mascarpone cheese, room temperature
  • 1/4 cup (52g) sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 2 tsp vanilla extract

KAHLUA MIXTURE

  • 3 tbsp (45ml) warm water
  • 2 tbsp (30ml) instant espresso powder
  • 1 cup (240ml) Kahlua
  • 12 ladyfingers

KAHLUA WHIPPED CREAM

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
  • 10 tbsp (73g) powdered sugar
  • Cocoa, optional

INSTRUCTIONS :
CRUST

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.

FILLING

  1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined.
  2. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
  3. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract.
  4. Whip on high speed until stiff peaks form.
  5. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
  6. Combine the warm water and espresso powder for the Kahlua mixture in a small bowl.
  7. Add the Kahlua and stir to combine.
  8. Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.

You can find complete recipes of this TIRAMISU CHEESECAKE in lifeloveandsugar.com

Categories
AVOCADO

Avocado Black Bean Quesadillas

Crispy quesadillas filled with beans, sautéed onions, bell pepper, avocado and lots of cheese. These avocado black bean quesadillas are filling and make a great vegetarian meal too!
Happy New Year! It’s been a great year in food and I want to thank every single one of you for supporting this small blog which has become more than just a full-time job for me. It’s become place to share healthier cooking options and hopefully have a positive impact on the way you eat and think about food!
I have many more healthy, creative, and delicious recipes in store for 2017 and I can NOT wait to share every recipe with you all! I wish you and your family a safe and happy new year, filled with plenty of delicious healthy home cooking, and lots of happy tummies! 🙂
If you’re following me on Instagram, then you might have seen my top 9 Instagram posts of 2016! Broccoli, cauliflower, zucchini and lots of cheese are some of my reader favorites!

Ingredients

  • ½ onion, sliced
  • ½ bell pepper, sliced
  • 1 tablespoon olive oil
  • ½ cup black beans, drained
  • 1 tablespoon taco seasoning
  • 4 medium soft flour tortillas
  • 2 avocados, peeled, halved, seeded and sliced
  • ¼ cup minced cilantro
  • 1 lime, cut in half
  • 1 cup light Mexican, Cheddar or mozzarella cheese
  • oil or cooking spray for grilling

Instructions

  1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside.
  2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.

You can find complete recipes of this Avocado Black Bean Quesadillas in gimmedelicious.com