Friday, October 31, 2008

Mushroom Spinach Quesadillas

Mushroom and Spinach Quesadillas

I might get to move to a smaller apartment and save some money in the process. While I love having so much space, a possible $100 a month savings is too much to pass up. When I first got this new job with a bigger paycheck I promised myself I wouldn't let money get as tight as it was when I had my last job. I couldn't really help it then but I can help it now. Sort of.

My current situation I can't really help.

But it's exciting news anyhow. Maybe my luck is starting to change now that October is over.

I did find the perfect recipe to use up the odds and ends in my fridge. The people at Everday Food must have been able to see inside my fridge. I had both mushrooms and spinach to use up. But I decided to change the recipe, quite a bit.

I thought it might be a bit bland so I added about 1/2 tsp each of cumin, chili powder, garlic powder and about a 1/4 tsp oregano. I also cut the amount of cheese in half, cut the oil to 4 tsp (you can use less to saute and spray the tortillas with cooking spray) and used only one tortilla per serving. If you can find taco sized it'd probably be OK to use two, but the brand I have is 3 points per tortilla, so I only used one and folded it in half.

On the side roasted green beans. I put green beans in the oven at 400 degrees for 20 minutes after tossing them with a little oil, salt, and garlic herb season. Even though it was all pretty much on the fly, it was a great dinner.

2 comments:

Jessica said...

I just cooked that the other day too! http://jessica.wordpress.com/2008/10/31/dinner-spinach-and-mushroom-quesadilla/

Heh :) I didn't find it bland and think the spicy cheese helped. Like you, I just sprayed the tortillas. Looks like we may have used the same tortillas. Whole wheat? Your green beans look great too! Are they roasted from can or frozen or fresh?

It's on the rotation and I look forward to experimenting with random stuff from the fridge!

Jen said...

Jessica, the green beans were fresh and roasted in the 400 degree oven for 20-25 minutes. I tossed them with olive oil, salt, and some random garlic herb seasoning before roasting.

And yep, the tortillas where whole wheat. I sneak in whole grains wherever possible.