Quesadillas (with Butternut Squash) and Santa Fe Rice Salad

i never really try to trick my kids into eating anything.  well, i may call couscous "rice" or call canteloupe "orange watermelon".  but, as far as hiding veggies in meals...i've just never tried it.  and tonight's meal was an attempt at that.  at least, that is the point of the cookbook Deceptively Delicious by Jessica Seinfeld.  i was more focused on the "new" recipe that was different and healthy.  and it sounded fun to make.

i thought the quesadillas were really good!  kaia gagged down one sixth of one.  layla pretty much ate all of hers, picking out the chicken along the way.  so, i suppose, in all honesty, i wouldn't make them again.  i'm relatively certain that kevin would balk at a quesadilla with beans and butternut squash instead of cheese as the filling (sorry honey!).  and there's nothing quite as enjoyable as watching your 4 year old literally gag while eating the dinner you just spent however long making.  of course, layla was not able to weigh in verbally, but i imagine if she could have she'd have said something along the lines of "what's wrong with the warm cheesey goodness that we usually find in our quesadillas?"  so, you see where my motivation to repeat tonight's meal might be lacking.  slightly.

also, a lot of prep for this recipe (i know!  they're just quesadillas!)  i did it all earlier this morning, so putting the quesadillas together tonight was relatively quick.  but, you do have to cook and puree a butternut squash and also cook some chicken to slice up (or puree, you know, if you're feeling really masochistic).


the santa fe rice recipe is a repeat for us.  it comes from allrecipes.  i love it.  the kids picked out the avocados and the rice and left the rest.

Quesadillas

serves 4 people

nonstick cooking spray
1 T olive oil
1/2 pound chicken cutlets or boneless chicken breast, rinsed and dried
1/2 tsp salt
1/8 tsp pepper
1/8 tsp chili powder, or to taste
1/2 cup canned navy beans, drained and rinsed
1/2 cup reduced fat sour cream
1/2 cup butternut squash puree
1/2 cup shredded reduced fat cheddar cheese
4 (8 inch) whole wheat tortillas
1/2 cup bottled salsa

1. Preheat the oven to 400 degrees.  Coat a large baking sheet with cooking spray.
2. Coat a large nonstick skillet with cooking spray and set it over medium-high heat.  When the pan is hot, add the oil.  Sprinkle the chicken with salt, pepper and chili powder, add it to the pan, and cook until no longer pink in the center, 4 to 5 minutes per side for cutlets.  For chicken breast, cook 5 minutes per side, reduce heat to low, cover, and cook 9 to 10 minutes longer.  Cut the chicken into thin slices, or puree it if necessary.
3. In a small bowl or mini-chopper, mash the beans with the sour cream.  In another bowl, stir together the butternut squash puree and the cheese.
4. Spread the bean mixture over two of the tortillas, then arrange the chicken slices or spread the pureed chicken on top.  Spread the cheese mixture over the other two tortillas and press one of each together to form sandwiches.  Place on the baking sheet and bake until the tortillas are crisp, 5 to 6 minutes.  Cut into wedges and serve with salsa.

my notes:
*i just cut 2 chicken breast in half horizontally to get "cutlets" (one was enough for both quesadillas for us)
*i don't use reduced fat anything

Santa Fe Rice Salad

6 servings

2/3 cup uncooked white rice
1 1/3 cups water
3/4 cup black beans, drained and rinsed
1 large tomato, seeded and diced
3/4 cup shredded cheddar cheese
1/3 cup sliced green onions
1/3 cup vegetable oil
1/4 cup vinegar
1 T diced jalapeno pepper
1/2 tsp white sugar
salt to taste
1 avocado, peeled, pitted and diced

1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
2. In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
3. In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

my notes:
* i use brown rice and cook according to package directions
*no need to seed tomato
*decrease cheese to 1/2 cup
*decrease vegetable oil to 1/4 cup
*i used diced green chiles for the girls instead of jalapeno
*only used 1/2 avocado, but it was huge