Lunch Recipes Make Lunch Your Favorite Meal with Amazing Lunch Recipes (2nd Edition) [2 ed.]

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Table of contents :
Lunch Recipes_ Make Lunch Your Favorite Meal with Amazing Lunch Recipes (2nd Edition) by BookSumo Press (2020, BookSumo Press)
Table of Contents
How to Make An American Hot Dog
Simple Spring Lunch Hot Dogs
Summer Backyard Hot Dogs
Adaku’s Yam Fries
Garden Turkey Pesto Wraps
Picante Bean Wraps
Mediterranean Cheese Wraps
Japanese Spring Roll Wraps
Dijon Genoa Wraps
Pesto Tilapia Lettuce Wraps
Bangkok Meets Morocco Wraps
American Bacon Lettuce and Tomato Wraps
Guyanese Chickpea Wraps
Cashew Butter Wraps
Spicy Turkey Wraps
West African Peanut Wraps
Mexican Tuna Rolls
Moscow Beef Wraps
Chipotle Bean Wraps
Hot Hawaiian Wraps
Napa Valley Wraps
California Wraps with Thai Spicy Mayo
Hot Breakfast Wraps
Ketogenic String Bean Wraps
Pennsylvania Cheese Wraps
Island Coconut Wraps
Refried Taco Pizza
Mushroom Tacos
East LA Refried Casserole
Whole Wheat Tacos
Sonoma Chicken Tacos
Barcelona Shrimp Tacos
After-School Pasta Tacos
Lorna’s Bruschetta Mexicana
Skinny Hot Fish Tacos
Pinwheel Taco
Garden Party Tacos
Spicy Jalapeno and Potato Tacos
How to Make a Taco
Taco Gratin
Dorm Room Taco Tuesdays
Full Bajas
How to Make Taco Shells with Cheese
Moroccan Taco Dump Dinner
Taco Pies 101
Mexican Flat Tacos
Laurel Canyon Taco Soup
Tacos Enchiladas
Country Chicken Salad Sandwiches
Caprese Sandwich
Indian Samosa Sandwich
Homemade Sandwich Buns
Blue Collar Lunch Sandwich
Manhattan Honey Bagel Sandwiches
Skinny Girl Radish on Pumpernickel
Real Roast Beef Sandwiches
Albany Alfalfa Sandwich
Veggie Ranch on Rye
Banh Mi Sandwiches
Twin City French Beef Sandwiches
Mexican Monterey Black Bean Sandwiches
$2 Sandwiches
Cabrini Green Italian Beef Sandwiches
Sonoma Chicken Sandwiches
Sun Dried Tuna Sandwiches
August Ice Cream Sandwiches
American Dijon Pepperoni Sandwiches
Dijon Beef Swiss Sandwiches
Texas Cheddar Chicken Sandwich
Full Quesadilla Dinner
Easy Quesadilla Souvlaki
Hot Shrimp Quesadillas
Pico De Gallo Quesadillas
Tropical Texas Quesadillas
Monterey Beef Quesadillas
Country Cranberry Quesadillas
Hot Cauliflower Quesadillas
November Yam Quesadillas
Greek Quesadillas
Mushroom Quesadillas with Homemade Blue Tortillas
Light Lunch Quesadillas
BBQ Monterey Chicken Quesadillas
PB&J Quesadillas
Brooklyn Cheesecake Quesadillas
South Hollywood Quesadillas
Little Chili Quesadillas
July’s Red Pepper Quesadillas
Brazilian Flank Steak Quesadillas
4-Ingredient Pear Quesadillas
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Lunch Recipes Make Lunch Your Favorite Meal with Amazing Lunch Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents How to Make An American Hot Dog 9 Simple Spring Lunch Hot Dogs 12 Summer Backyard Hot Dogs 13 Adaku’s Yam Fries 14 Garden Turkey Pesto Wraps 15 Picante Bean Wraps 16 Mediterranean Cheese Wraps 17 Japanese Spring Roll Wraps 18 Dijon Genoa Wraps 19 Pesto Tilapia Lettuce Wraps 22 Bangkok Meets Morocco Wraps 23 American Bacon Lettuce and Tomato Wraps 24 Guyanese Chickpea Wraps 25 Cashew Butter Wraps 26 Spicy Turkey Wraps 27 West African Peanut Wraps 28 Mexican Tuna Rolls 29 Moscow Beef Wraps 32 Chipotle Bean Wraps 33 Hot Hawaiian Wraps 34

Napa Valley Wraps 35 California Wraps with Thai Spicy Mayo 36 Hot Breakfast Wraps 37 Ketogenic String Bean Wraps 38 Pennsylvania Cheese Wraps 39 Island Coconut Wraps 42 Refried Taco Pizza 43 Mushroom Tacos 44 East LA Refried Casserole 45 Whole Wheat Tacos 46 Sonoma Chicken Tacos 47 Barcelona Shrimp Tacos 48 After-School Pasta Tacos 49 Lorna’s Bruschetta Mexicana 52 Skinny Hot Fish Tacos 53 Pinwheel Taco 54 Garden Party Tacos 55 Spicy Jalapeno and Potato Tacos 56 How to Make a Taco 57 Taco Gratin 58 Dorm Room Taco Tuesdays 59

Full Bajas 62 How to Make Taco Shells with Cheese 64 Moroccan Taco Dump Dinner 65 Taco Pies 101 66 Mexican Flat Tacos 67 Laurel Canyon Taco Soup 68 Tacos Enchiladas 69 Country Chicken Salad Sandwiches 72 Caprese Sandwich 73 Indian Samosa Sandwich 74 Homemade Sandwich Buns 76 Blue Collar Lunch Sandwich 77 Manhattan Honey Bagel Sandwiches 78 Skinny Girl Radish on Pumpernickel 79 Real Roast Beef Sandwiches 82 Albany Alfalfa Sandwich 83 Veggie Ranch on Rye 84 Banh Mi Sandwiches 85 Twin City French Beef Sandwiches 86 Mexican Monterey Black Bean Sandwiches 87 $2 Sandwiches 88

Cabrini Green Italian Beef Sandwiches 89 Sonoma Chicken Sandwiches 92 Sun Dried Tuna Sandwiches 93 August Ice Cream Sandwiches 94 American Dijon Pepperoni Sandwiches 95 Dijon Beef Swiss Sandwiches 96 Texas Cheddar Chicken Sandwich 97 Full Quesadilla Dinner 98 Easy Quesadilla Souvlaki 99 Hot Shrimp Quesadillas 102 Pico De Gallo Quesadillas 103 Tropical Texas Quesadillas 104 Monterey Beef Quesadillas 105 Country Cranberry Quesadillas 106 Hot Cauliflower Quesadillas 107 November Yam Quesadillas 108 Greek Quesadillas 109 Mushroom Quesadillas with Homemade Blue Tortillas 112 Light Lunch Quesadillas 113 BBQ Monterey Chicken Quesadillas 114 PB&J Quesadillas 116

Brooklyn Cheesecake Quesadillas 117 South Hollywood Quesadillas 118 Little Chili Quesadillas 119 July’s Red Pepper Quesadillas 122 Brazilian Flank Steak Quesadillas 123 4-Ingredient Pear Quesadillas 124

How to Make

An American Hot Dog

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 547.9 Fat 30.3g Cholesterol 47.7mg Sodium 1439.0mg Carbohydrates 48.7g Protein 18.5g

Ingredients 8 hot dogs, sliced down the middle, but not all the way through 8 buns, soft and fresh from the bakery 1 onion, chopped or sliced in rings

oil butter, to spread on buns

Directions 1. 2. 3. 4. 5. 6.

In a non-stick pan, heat the oil on medium heat and sauté the onion till browned. Transfer the onion into a bowl and cover with a piece of foil to keep warm. In the same pan, place the hot dogs, cut side down and cook till browned from both sides. Transfer the hot dog into a bowl. Split open the buns and spread the butter on them. In the same pan, place the buttered buns, face down on medium heat and toast till nicely browned. 7. Transfer the toasted buns onto a plate. 8. Arrange the hot dog and cooked onions over the bun. 9. Top with the mustard and ketchup and serve.

How to Make An American Hot Dog

9

SIMPLE

Spring Lunch Hot Dogs

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 328.5 Fat 18.4g Cholesterol 32.9mg Sodium 905.6mg Carbohydrates 28.3g Protein 11.6g

Ingredients 2 hot dogs 4 slices bread 2 slices American cheese

ketchup, to taste other condiments, to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

12

Prepare the hot dogs according to package's directions. Meanwhile in a toaster, toast the bread. Spread the ketchup over the 2 pieced of the bread evenly. Arrange 1 cheese slice over the over remaining bread slices. Now, slice them down the center lengthwise, and then again horizontally. Arrange the hot dog on the bread slices with the cheese. Add the condiments of your choice. Top with the slices of bread with ketchup.

Simple Spring Lunch Hot Dogs

Summer

Backyard Hot Dogs

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 1111.4 Fat 62.5g Cholesterol 100.9mg Sodium 9965.5mg Carbohydrates 87.4g Protein 64.7g

Ingredients 1 lb ground beef 3/4 C. hot water 1 1/2 C. minced onions 4 tbsp ballpark mustard 3 tsp sugar 2 tsp apple cider vinegar

2 tsp chili powder 1 C. ketchup salt 4 hot dog buns 4 hot dogs

Directions 1. Heat a 4 quart pan and cook the ground beef till browned lightly. 2. Add the onions and cook for about 5 minutes. 3. Stir in the hot water, mustard, sugar, vinegar, chili powder and ketchup and simmer on low heat for about 1 hour, stirring occasionally. 4. Stir in the salt. 5. Spread the garlic butter over the lightly toasted buns and top with the hot dogs and beef mixture.

Summer Backyard Hot Dogs

13

ADAKU’S

Yam Fries

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 223.8 Fat 9.8g Cholesterol 7.6mg Sodium 337.4mg Carbohydrates 32.6g Protein 2.0g

Ingredients 2 lbs. sweet potatoes, cut into skinny fries 1 C. good quality mayonnaise, divided

1/4 C. barbecue sauce

Directions 1. Before you do anything, preheat the oven to 425 F. Grease a baking sheet and place it aside. 2. Get a mixing bowl: Combine in it the potatoes with 1/2 C. mayonnaise, a pinch of salt and pepper. 3. Pour the mixture into the baking sheet. Spread it in an even layer. Place them pan in the oven and cook them for 22 min. 4. Stir the potato mix and cook them for an extra 16 min. 5. Get a small mixing bowl: Whisk in it 1/2 C. mayonnaise with 1/4 C. barbeque sauce to make the dip. 6. Serve your sweet potato fries with the BBQ dip. 7. Enjoy.

14

Adaku’s Yam Fries

Garden

Turkey Pesto Wraps

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 461.0 Fat 14.1g Cholesterol 14.8mg Sodium 835.2mg Carbohydrates 69.0g Protein 16.4g

Ingredients 1 large tortilla 2 tbsp basil pesto 3 tbsp fat-free cream cheese 3 slices tomatoes 6 slices cucumbers 1/4 C. alfalfa sprout

2 tbsp shredded cheddar cheese 2 tbsp shredded carrots 4 slices deli turkey

Directions 1. Warm the tortilla in a pan for few seconds on each side. Transfer it to a plate. 2. Top it with pesto sauce, followed by cream cheese, tomato, cucumbers, alfalfa sprouts, carrot, turkey, and cheese. 3. Roll your tortilla burrito style then serve it. 4. Enjoy.

Garden Turkey Pesto Wraps

15

PICANTE

Bean Wraps

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 2 Calories 871.9 Fat 19.9g Cholesterol 37.7mg Sodium 875.6mg Carbohydrates 136.2g Protein 36.5g

Ingredients 1 (15 1/2 oz.) cans black beans, drained 1/2 C. chopped red bell pepper 1/2 C. chopped yellow bell pepper 3/4 C. cooked long-grain white rice, warm 1/4 C. chopped cilantro 1/4 C. Picante sauce

1 tbsp hot adobo sauce 1/2 tsp ground cumin 3/4 C. shredded Monterey jack cheese 2 10-inch flour tortillas

Directions 1. Place a large saucepan over medium heat. Stir in it the beans for 4 min. 2. Stir in the bell peppers with rice, cilantro, Picante sauce, adobo sauce, cumin, a pinch of salt and pepper. 3. Spoon the mixture into the tortillas and spread them in an even layer. 4. Sprinkle the cheese on top then rolls them tightly. Slice your bean wraps in half then serve them. 5. Enjoy.

16

Picante Bean Wraps

Mediterranean

Prep Time: 5 mins

Cheese Wraps

Total Time: 5 mins Servings per Recipe: 1 Calories 333.1 Fat 20.2g Cholesterol 124.3mg Sodium 2207.9mg Carbohydrates 2.4g Protein 33.4g

Ingredients 1 whole wheat sandwich wrap 2 oz. deli roast beef 1-oz chevre cheese 1 tsp light mayonnaise

lettuce tomatoes

Directions 1. 2. 3. 4.

Heat the tortilla in the microwave for few seconds. Transfer it to a serving plate. Top it with a layer of mayo, lettuce, tomato, roast beef, and goat cheese. Roll your tortilla over the filling tightly then serve it. Enjoy.

Mediterranean Cheese Wraps

17

JAPANESE

Spring Roll Wraps

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 1 Calories 187.8 Fat 9.1g Cholesterol 23.0mg Sodium 2054.0mg Carbohydrates 4.9g Protein 22.0g

Ingredients 4 rice paper sheets 25 g vermicelli rice noodles 100 g smoked salmon 1 tsp extra virgin olive oil 1 tbsp capers 2 medium mushrooms, diced 1/2 C. cabbage, diced

1 tbsp soy sauce 1 tbsp sweet chili sauce 1/4 tsp ground black pepper

Directions 1. Prepare the noodles by following the instructions on the package. Drain it. 2. Get a large mixing bowl: Mix in it the noodles with the rest of the ingredients except for the rice paper sheets. 3. Place the filling in the fridge for 12 min. 4. Place a rice sheet in some warm water for 2 min. Drain it and place it on a kitchen towel. 5. Spoon 1/4 of the filling on one side of it. Pull the sides of the sheet over the filling then roll it tightly. 6. Repeat the process with the remaining ingredients. 7. Serve your wraps immediately with your favorite dipping sauce. 8. Enjoy.

18

Japanese Spring Roll Wraps

Dijon

Genoa Wraps

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 1104.3 Fat 63.6g Cholesterol 47.2mg Sodium 7971.9mg Carbohydrates 101.4g Protein 44.8g

Ingredients 1 tbsp cider vinegar salt pepper 1/2 medium red onion, sliced 2 small firm avocados, cut in wedges 4 large flour tortillas 4 oz. baby spring greens

6 oz. Genoa salami, sliced and cut into strips Spread 3 tbsp Dijon mustard 2 tbsp balsamic vinegar 1/4 C. mayonnaise

Directions 1. 2. 3. 4. 5.

Get a mixing bowl: Whisk in it the mustard with vinegar, and mayo. Spread the mixture all over the tortillas leaving the sides empty. Top them with a layer of onion, avocados, salami and spring onions. Season them with some salt. Roll the tortilla over the filling tightly then serve them. Enjoy.

Dijon Genoa Wraps

19

PESTO

Tilapia Lettuce Wraps

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 3041.5 Fat 284.2g Cholesterol 177.5mg Sodium 2460.3mg Carbohydrates 84.1g Protein 54.8g

Ingredients 2 -3 tilapia fillets 1 avocado, sliced 16 oz. canola oil 1 head iceberg lettuce Batter 1 tsp Old Bay Seasoning 1 tsp salt 1 tsp black pepper 1 tsp cayenne pepper 1/2 tsp garlic powder 3/4 C. wheat flour 3/4 C. panko breadcrumbs 1 egg

1/2-1 C. water Pesto 1/2 C. roasted red pepper 1/4 C. Greek yogurt 2 garlic cloves 1/2 C. bunch basil 1/2 C. parmesan and pecorino cheese blend 1/2 tsp pepper 1/4 C. olive oil

Directions 1. 2. 3. 4. 5.

To prepare the batter: Get a mixing bowl:: Mix in it the all the batter ingredients. Cut each fish fillet into 3 pieces. Dip them completely in the batter. Place a large deep pan over medium heat. Heat in it 3 inches of oil. Deep fry in it the fish pieces until they become golden brown. Drain them and place them on paper towels to dry. 6. Get a food processor: Place in it all the pepper pesto ingredients. Season them with a pinch of salt. Blend them smooth. 7. Overlap each 2 lettuce leaves on a serving plate. Top them with fried fish followed by avocado and pepper pesto. 8. Serve your open wraps immediately. Enjoy. 22

Pesto Tilapia Lettuce Wraps

Bangkok

Meets Morocco Wraps

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 202.0 Fat 4.0g Cholesterol 0.1mg Sodium 615.5mg Carbohydrates 34.9g Protein 7.3g

Ingredients 2 (14 oz.) cans chickpeas, drained and rinsed 1 tbsp Thai style chili sauce or sriracha 2 tbsp hoisin sauce 1 tbsp low sodium soy sauce 1 tbsp olive oil 2 tbsp rice vinegar

1/2 tbsp sugar 1 tsp red pepper flakes 1 tbsp hot sauce 1/2 C. chopped basil 6 -8 lettuce leaves, Bibb

Directions 1. Get a blender: Place in it the chickpeas and pulse them several times until they become chunky. 2. Place a large skillet over medium heat. Heat in it 1 tbsp of olive oil. 3. Cook in it the chunky chickpeas for 4 min while stirring all the time. 4. Stir in the chili and hoisin sauce with soy sauce, rice vinegar, sugar, red pepper flakes, hot sauce, a pinch of salt and pepper. 5. Lower the heat and let them cook for 12 min. Stir in the basil leaves and cook them for 1 min. 6. Spoon the chickpea mixture into the lettuce wraps. Serve them right away. 7. Enjoy.

Bangkok Meets Morocco Wraps

23

AMERICAN

Bacon Lettuce and Tomato Wraps

Prep Time: 12 mins Total Time: 12 mins Servings per Recipe: 4 Calories 451.4 Fat 22.2g Cholesterol 41.5mg Sodium 1133.9mg Carbohydrates 39.9g Protein 22.3g

Ingredients 3 C. romaine lettuce leaves, torn 1 medium tomatoes, chopped 1/3 C. bacon, crisply cooked, crumbled 1/4 C. caesar salad dressing 1 1/2 C. Sargento artisan blends

shredded parmesan cheese 4 (10 inches) flour tortillas

Directions 1. 2. 3. 4.

24

Get a mixing bowl: Stir in it the lettuce, tomato, bacon, salad dressing, and cheese. Divide the mixture between the tortillas. Wrap them in the shape of burritos. Serve your wraps immediately or refrigerate them until ready to serve. Enjoy.

American Bacon Lettuce and Tomato Wraps

Guyanese

Chickpea Wraps

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 200.6 Fat 6.7g Cholesterol 0.0mg Sodium 612.4mg Carbohydrates 30.2g Protein 6.2g

Ingredients 3 tbsp vegetable oil 2 C. onions, diced 5 garlic cloves, minced 1/2 chili pepper, seeded and diced fresh ginger, peeled and minced 3 tbsp curry powder 1 tsp ground cumin 1/4 tsp cayenne 1/4 tsp ground turmeric

1 tsp salt 2 (15 oz.) cans chickpeas, drained and rinsed whole wheat tortilla hot sauce red onion, diced cucumber, diced

Directions 1. Place a deep pan over medium heat. Heat in it the oil. 2. Cook in it the onion for 9 min. Stir in the garlic, chili pepper, and ginger. Cook them for 3 min. 3. Stir in the spices and cook them for 1 min. Stir in the chickpeas with 3 C. of water. 4. Cook them until they start simmering. Lower the heat and let them cook until the mixture becomes thick for about 1 h. 5. Heat the tortilla in the microwave for few seconds. Transfer it to a serving plate. 6. Spoon the chickpea mixture into the tortilla. Top it with some hot sauce, onion, and cucumber. 7. Fold the tortilla over the filling burrito-style then serve it. 8. Enjoy.

Guyanese Chickpea Wraps

25

CASHEW

Butter Wraps

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 133.5 Fat 0.8g Cholesterol 0.0mg Sodium 14.6mg Carbohydrates 32.4g Protein 3.3g

Ingredients 8 tbsp raw smooth cashew butter, divided into 2 tsp per leaf 12 romaine lettuce leaves

2 bananas, sliced

Directions 1. Lay 2 tsp of cashew butter in each lettuce leaf. 2. Arrange over it the banana slices then serve them right away. 3. Enjoy.

26

Cashew Butter Wraps

Spicy

Turkey Wraps

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 80.0 Fat 1.7g Cholesterol 26.6mg Sodium 181.4mg Carbohydrates 4.8g Protein 10.6g

Ingredients 1 medium onion, chopped 1 medium sweet potato, peeled and cut into pieces 1 (14 oz.) cans low sodium reduced-fat chicken broth 3 tbsp diced celery 1/2 tsp salt 1 tsp sage 1/4 tsp black pepper

2 C. boneless cooked turkey, cubed 3/4 C. seasoned stuffing mix 8 (10 inches) whole wheat tortillas 2 C. shredded reduced-fat cheddar cheese sliced jalapeno pepper

Directions 1. Place a pot over medium heat. Stir in it the onion, sweet potato, chicken broth, celery, salt, sage, and pepper. 2. Cook them until they start simmering. Lower the heat and let them cook for 12 min. Add the stuffing mix with turkey. Let them cook for 6 min while stirring until the mixture becomes thick. 3. Warm a tortilla in the microwave for few seconds. Place it on a serving plate. 4. Spread in the center of it 1/4 C. of cheese followed by 1/2 C. of the turkey mixture. 5. Fold the tortilla over the filling burrito style. Place it in a hot pan and cook it for few seconds on each side. 6. Repeat the process with the remaining cheese, turkey mixture and tortillas. 7. Serve your wraps warm. 8. Enjoy.

Spicy Turkey Wraps

27

WEST AFRICAN

Peanut Wraps

Prep Time: 8 mins Total Time: 8 mins Servings per Recipe: 2 Calories 49.6 Fat 2.3g Cholesterol 0.0mg Sodium 283.3mg Carbohydrates 5.9g Protein 2.4g

Ingredients 1 C. cooked shrimp 1 tomatoes, seeded and chopped 1/4 C. carrot, shredded 2 tbsp of mint, chopped 1 tsp lemon zest, grated

1 tbsp reduced sodium soy sauce 1 large fat-free flour tortillas 1 tbsp peanuts, chopped

Directions 1. Get a mixing bowl: Toss in it the shrimp, chopped tomato, shredded carrot, chopped mint, grated lemon zest, and soy sauce. 2. Season them with a pinch of salt. 3. Pour the mixture in the center of a tortilla. Fold it burrito style then serve it. 4. Enjoy.

28

West African Peanut Wraps

Mexican

Tuna Rolls

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 294.6 Fat 7.5g Cholesterol 32.3mg Sodium 500.1mg Carbohydrates 30.6g Protein 25.7g

Ingredients 1 whole wheat tortilla 2 tbsp guacamole 0.5 (6 oz.) cans tuna, drained 2 medium romaine lettuce leaves

1 small tomatoes, sliced

Directions 1. 2. 3. 4. 5.

Warm the tortilla in a hot pan for few seconds on each side. Transfer it to a serving plate. Top it with a layer of guacamole, tuna, lettuce, and tomato. Season them with a pinch of salt and pepper. Roll the tortilla over the filling tightly. Slice your tuna roll in half then serve it. Enjoy.

Mexican Tuna Rolls

29

MOSCOW

Beef Wraps

Prep Time: 5 mins Total Time: 9 mins Servings per Recipe: 1 Calories 371.9 Fat 22.7g Cholesterol 111.8mg Sodium 156.0mg Carbohydrates 4.0g Protein 38.0g

Ingredients 1 large whole wheat tortilla mayonnaise 3 -6 slices roast beef 1/8 C. sliced bell peppers sliced tomatoes

2 slices swiss cheese 1/8 C. lettuce

Directions 1. Warm the tortilla in the microwave for few seconds. 2. Top it with a layer of a dressing followed by lettuce, tomato, pepper, onion, beef roast, and cheese. 3. Fold the tortilla over the filling burrito-style then serve it. 4. Enjoy.

32

Moscow Beef Wraps

Chipotle

Bean Wraps

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 399.8 Fat 14.3g Cholesterol 0.0mg Sodium 633.1mg Carbohydrates 56.7g Protein 13.8g

Ingredients 2 tbsp cider vinegar 1 tbsp canola oil 2 tsp chopped canned chipotle chilies in adobo 1/4 tsp salt 2 C. shredded red cabbage 1 medium carrot, shredded 1/4 C. chopped cilantro 1 (15 oz.) cans white beans, rinsed

1 ripe avocado 1/2 C. shredded sharp cheddar cheese 2 tbsp minced red onions 4 whole wheat tortillas

Directions 1. 2. 3. 4. 5.

Get a mixing bowl: Mix in it the vinegar, oil, chipotle chile and salt. Stir in the carrot with cabbage, and cilantro. place it aside. Get a mixing bowl: Mix in it the avocado with beans until they become chunky. Fold the cheese and onion into the mixture. Warm the tortillas in the microwave for few seconds. Top them with a layer of avocado spread followed by cabbage salad. 6. Roll the tortillas over the filling tightly. Serve them immediately. 7. Enjoy.

Chipotle Bean Wraps

33

HOT

Hawaiian Wraps

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 558.5 Fat 38.0g Cholesterol 56.9mg Sodium 1119.5mg Carbohydrates 44.0g Protein 9.5g

Ingredients 1 (20 oz.) cans, pineapple chunks drained 1 lb. turkey bacon 1/2 C. Miracle Whip 1/2 C. chili sauce or sriracha

1 C. brown sugar

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

34

Before you do anything, preheat the oven to 400 F. Slice the bacon strips in half. Roll a bacon slice around each pineapple chunk then press into it a toothpick to secure it. Repeat the process with the remaining bacon and pineapple. Lay them in a baking dish. Cook them in the oven for 11 min. Get a mixing bowl: Whisk in it the miracle whip with chili sauce and brown sugar. Drizzle it all over the bacon wraps. Cook them for an extra 22 min in the oven. Serve your wraps warm. Enjoy.

Hot Hawaiian Wraps

Napa Valley

Prep Time: 15 mins

Wraps

Total Time: 15 mins Servings per Recipe: 4 Calories 416.7 Fat 9.5g Cholesterol 0.0mg Sodium 155.1mg Carbohydrates 77.8g Protein 25.0g

Ingredients 3 oranges peeled and sliced. 1/2 avocado 2 sprigs dill 1/2 head napa cabbage, sliced

2 tomatoes, sliced 12 romaine leaves

Directions 1. Get a food processor: Place in it 2 slices oranges with dill and avocado. 2. Blend them smooth to make the dressing. 3. Get a large mixing bowl: Chop the remaining orange and stir it with cabbage and orange dressing. 4. Spoon the mixture into romaine leaves. Garnish them with tomato slices then serve them. 5. Enjoy.

Napa Valley Wraps

35

CALIFORNIA WRAPS

with Thai Spicy Mayo

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 2 Calories 550.4 Fat 30.0g Cholesterol 60.2mg Sodium 998.5mg Carbohydrates 48.9g Protein 21.5g

Ingredients

Directions

Sauce 3 tbsp mayonnaise 1 tbsp Thai sweet chili sauce or garlic sriracha 1 tsp Worcestershire sauce 1 tsp chili powder 1/8 tsp sriracha sauce Filling 1/2 C. swiss cheese, shredded 1/2 C. cheddar cheese, shredded 1/4 C. spinach, chopped 1/4 C. portabella mushroom, chopped 2 tbsp red bell peppers, chopped 1/4 C. summer squash, grated 3 tbsp sweet onions, chopped 1 tbsp basil, chopped salt ground black pepper 2 (10 inches) tortillas Toppings chopped tomato cubed avocado chips, crushed mixed sprouts

1. Get a large mixing bowl: Whisk in it the mayo with sweet chili sauce, Worcestershire sauce, chili powder and Sriracha sauce. 2. Stir in the cheese with spinach, mushrooms, bell pepper, squash, onion, and basil. Sprinkle over them some salt and pepper. 3. Spoon the mixture into the tortillas and fold them. Serve your wraps right away. Enjoy.

36

California Wraps with Thai Spicy Mayo

Hot

Breakfast Wraps

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 1611.0 Fat 103.6g Cholesterol 3362.2mg Sodium 2071.5mg Carbohydrates 41.0g Protein 118.4g

Ingredients 1 whole wheat tortilla 1 tbsp reduced-fat mayonnaise 1 tbsp hot sauce 2 medium hard-boiled eggs, shelled and chopped

4 tbsp sweet onions, chopped 6 tbsp lettuce, chopped

Directions 1. 2. 3. 4. 5.

Get a mixing bowl: Whisk in it the mayo with hot sauce. Add the eggs with onion, lettuce, a pinch of salt and pepper. Toss them to coat. Spoon the mixture into one side of the tortilla then roll it tightly. Serve your wrap right away. Enjoy.

Hot Breakfast Wraps

37

KETOGENIC

String Bean Wraps

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 117.2 Fat 7.5g Cholesterol 10.8mg Sodium 141.7mg Carbohydrates 9.9g Protein 4.4g

Ingredients 2 (15 oz.) cans green beans 12 slices turkey bacon

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Gather 5 green beans in your hands. Wrap around them a bacon slice and place them on a baking sheet. 3. Repeat the process with the remaining ingredients. Season them with a pinch of salt and pepper. 4. Broil them in the oven for 36 min. 5. Enjoy.

38

Ketogenic String Bean Wraps

Pennsylvania

Cheese Wraps

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 2 Calories 824.6 Fat 55.4g Cholesterol 108.2mg Sodium 1502.0mg Carbohydrates 58.6g Protein 24.7g

Ingredients 1/2 head lettuce, shredded 1 carrot, peeled, like potatoes bacon bits, optional 1/2 C. diced onion 1/4 C. diced garlic 1/2 C. softened cream cheese 1/4 C. of homemade ranch dressing

mustard meat 2 -3 slices cheese 2 wrap sized garlic and herb tor

Directions 1. Get a mixing bowl: Combine in it the cream cheese with garlic, ranch dressing, and mustard. 2. Place the tortillas on serving plate. Top them with the cream mixture followed by lettuce, carrot, bacon, and onion. 3. Fold the tortillas over the filling and wrap them in foil. 4. Serve your wraps immediately or place them in the fridge until ready to serve. 5. Enjoy.

Pennsylvania Cheese Wraps

39

ISLAND

Coconut Wraps

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 316.3 Fat 25.7g Cholesterol 588.5mg Sodium 469.4mg Carbohydrates 1.0g Protein 18.9g

Ingredients 3 eggs 2 tbsp coconut flour 1 pinch salt 1/4 tsp baking powder

1 tbsp butter

Directions 1. 2. 3. 4.

Get a mixing bowl: Mix in it the eggs with flour and salt until they become smooth. Stir in the baking powder. Place a skillet over medium heat. Heat in it 1/2 tbsp of butter. Pour in it half of the batter. Let it cook for 1 to 2 min on each side. Transfer the cake wrap aside and repeat the process with the remaining batter. 5. Serve you cake wraps with your favorite filling. 6. Enjoy.

42

Island Coconut Wraps

Refried

Taco Pizza

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 1336.0 Fat 80.3g Cholesterol 272.8mg Sodium 3995.0mg Carbohydrates 69.1g Protein 86.0g

Ingredients 1 lb ground beef 1 envelopes taco seasoning 1 C. water 2 prebaked prepared pizza crust 1 cans refried beans 3/4 C. salsa 2 C. coarsely crushed tortilla chips

2 C. shredded cheddar cheese 2 medium tomatoes, chopped 1 C. shredded lettuce

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a pizza pan. 2. Place a heavy saucepan over medium heat. Cook in it the beef for 10 min. discard the grease. 3. Mix in the water with taco seasoning. Cook them until they start boiling. Lower the heat and let them cook for 12 min over low heat. 4. Get a mixing bowl: Mix in it the salsa with refried beans. 5. Place the pizza crust on the pan. Spread it over it the beans mixture followed by the beef mixture, tortilla chips and cheese. 6. Place the pizza in the oven and cook it for 15 to 17 min. Garnish it with some tomato and lettuce then serve it. 7. Enjoy.

Refried Taco Pizza

43

MUSHROOM

Tacos

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 296.4 Fat 10.5g Cholesterol 0.0mg Sodium 596.5mg Carbohydrates 43.5g Protein 9.3g

Ingredients 4 portabella mushrooms, sliced 2 tsp dried oregano 1 1/2 tbsp olive oil 3 zucchini, sliced 1 red onion, sliced

8 wheat flour tortillas 3/4 C. cheese, shredded 1/2 C. salsa

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 2. Get a mixing bowl: Stir in it the mushrooms, oregano, oil, salt and pepper, zucchini sticks, and onion slices. 3. Spread the mixture in the greased pan. Cook it in the oven for 30 min while stirring it every 15 min. 4. Heat the tortillas in a pan then spoon the mushroom mix into them. 5. Top those with cheese and salsa then serve them right away. 6. Enjoy.

44

Mushroom Tacos

East LA

Refried Casserole

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 239.1 Fat 18.4g Cholesterol 53.6mg Sodium 467.7mg Carbohydrates 12.2g Protein 7.3g

Ingredients 1 cans refried beans 1 packages cream cheese, softened 1 C. sour cream 2 tbsp taco seasoning mix 2 cloves garlic, pressed 2 oz. cheddar cheese, shredded 1 can pitted ripe olives

1 medium tomatoes, seeded and chopped 2 green onions, chopped fresh cilantro, chopped tortilla chips

Directions 1. Before you do anything, preheat the oven to 350. Grease a casserole dish with a cooking spray. 2. Spread in it the refried beans. Cream cheese, sour cream, taco seasoning, and garlic. Beat them until they become smooth. 3. Pour the mix all over the beans layer. Top it with the cheddar cheese, olives, tomato, onion and cilantro. 4. Place the dip in the oven and cook it for 16 min. serve it hot. 5. Enjoy.

East LA Refried Casserole

45

WHOLE WHEAT

Tacos

Prep Time: 15 mins Total Time: 17 mins Servings per Recipe: 4 Calories 652.3 Fat 34.1g Cholesterol 123.9mg Sodium 1413.5mg Carbohydrates 41.5g Protein 43.1g

Ingredients 1 lb lean ground beef 1/2 C. chopped onion 1 clove garlic, minced or pressed 1 tsp salt 1/2 tsp chili powder 2 C. shredded Monterey jack cheese

1 C. diced tomato 1 C. diced jalapenos 4 large wheat flour tortillas oil, for frying

Directions 1. Place a tortilla on a working surface. Top one half of it with 1/2 C. of the ground beef filling, 1/2 C. of cheese, and 1/2 C. of tomatoes and some chilies. 2. Fold the second half over the filling and press it. Repeat the process with the remaining ingredients to make 3 more tortillas. 3. Place a large skillet over medium heat. Heat the oil in it. Cook in it the stuffed tortillas for 2 to 3 min on each side. 4. Serve your tacos warm your favorite toppings. 5. Enjoy.

46

Whole Wheat Tacos

Sonoma

Chicken Tacos

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 477.5 Fat 12.5g Cholesterol 115.2mg Sodium 1104.6mg Carbohydrates 43.7g Protein 44.9g

Ingredients 1 1/2 lbs boneless skinless chicken breasts, cubed 1/8 C. red wine vinegar 1/2 lime, juice of 1 tsp white sugar 1/2 tsp salt 1/2 tsp ground black pepper 2 green onions, chopped 2 cloves garlic, minced

1 tsp dried oregano 10 6-inch flour tortillas 1 tomatoes, diced 1/4 C. shredded lettuce 1/4 C. shredded Monterey jack cheese 1/4 C. salsa

Directions 1. Place a large saucepan over medium heat. Heat in it a splash of oil. Cook in it the chicken pieces with a pinch of salt for 22 min over low heat. 2. Stir in the vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Cook them for 12 min. 3. Place a large pan over medium heat. Heat in it the tortillas. 4. Place the tortillas on serving plates. Place the chicken filling on top followed by tomato, lettuce, cheese and salsa. 5. Serve your tacos right away. 6. Enjoy.

Sonoma Chicken Tacos

47

BARCELONA

Shrimp Tacos

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 755.9 Fat 19.4g Cholesterol 478.2mg Sodium 3097.5mg Carbohydrates 89.5g Protein 63.1g

Ingredients 1 C. tomatoes, chopped 1 C. avocado, diced 1/2 C. cilantro, chopped 3/4 tsp salt 1/4 tsp black pepper 1 lb cooked shrimp, peeled 1 jalapeno, chopped

1 garlic clove, chopped 12 corn tortillas 1/4 C. lime juice 1 tbsp of lime zest, grated

Directions 1. 2. 3. 4. 5.

48

Get a mixing bowl: Toss in all the ingredients. Place a large pan over medium heat. Heat in it the tortillas. Place the tortillas on serving plates. Top them with the shrimp mix. Fold the tortillas over the filling then serve them with your favorite toppings. Enjoy.

Barcelona Shrimp Tacos

After-School

Pasta Tacos

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 12 Calories 370.3 Fat 16.4g Cholesterol 63.9mg Sodium 444.1mg Carbohydrates 33.7g Protein 23.1g

Ingredients 10 oz. dried spaghetti, broken 2 lbs ground beef 2 large onions, chopped 1 1/2 C. water 1 envelopes taco seasoning mix 2 cans corn, drained 1 1/2 C. colby-monterey jack cheese, shredded 1 C. salsa

2 cans diced green chili peppers, drained 4 C. lettuce, shredded 1 medium tomatoes, chopped

Directions 1. Before you do anything, preheat the oven to 375 F. Grease 2 baking dishes. 2. Prepare the noodles by following the instructions on the package. 3. Place a large pot over medium heat. Stir in it the onion with meat and cook them for 12 min. discard the fat. 4. Mix in it the seasoning mix with water. Cook them until they start boiling. Lower the heat and let them cook for 3 min. 5. Fold the noodles into the sauce mix with corn, 1 C. of the shredded cheese, salsa and chili peppers. 6. Spoon the mixture into the greased dishes. Cover them with a piece of oil. Cook them in the oven for 22 to 26 min. 7. Discard the foil then top them with the cheese, lettuce and tomato. Serve it hot. 8. Enjoy.

After-School Pasta Tacos

49

LORNA’S

Bruschetta Mexicana

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 291.4 Fat 18.4g Cholesterol 113.8mg Sodium 966.5mg Carbohydrates 24.7g Protein 9.0g

Ingredients

Directions

1/2 C. can corn, drained 1/2 C. can black beans, rinsed and drained 2 tbsp red bell peppers, minced 2 tbsp green onions, minced 1/4 C. tomato, minced 1/4 tsp cumin 1/2 tsp sugar 1 1/4 tsp salt 3/8 tsp black pepper 2 tbsp white wine vinegar 2 tbsp canola oil 1/2 tsp canola oil 1 packages Hash Browns 1 garlic clove, crushed 3 tbsp chopped cilantro 1/3 C. yellow onion, minced 2 1/2 tsp packaged taco seasoning mix 2 large eggs 1/4 C. flour 2 tbsp butter 1 oz. goat cheese, crumbled

1. Get a mixing bowl: Mix in it the corn, black beans, red bell peppers, green onions and tomato. 2. Mix in the cumin, sugar, 1/4 t. kosher salt, and 1/8 tsp of black pepper, vinegar and 1/2 tsp of canola oil. 3. Place it aside. Get another mixing bowl: 4. Mix in it the hash brown potatoes, garlic, 2 tbsp cilantro, yellow onion, taco seasoning, remaining 1 tsp kosher salt and 1/4 tsp black pepper. Mix in the flour with eggs. 5. Place a large skillet over medium heat. Heat in it 1 tbsp of butter and 1 tbsp of oil. 6. Drop 6 cakes of the mixture using 2 tbsp for each cake. 7. Cook them for 4 to 6 min until they become golden brown on each side. Drain the potato cakes and place them aside. 8. Heat another tbsp of oil and butter in the pan then repeat the process with the remaining mixture. 9. Serve your potato taco cakes right away with the beans salad and some goat cheese. 10. Enjoy.

52

Lorna’s Bruschetta Mexicana

Skinny

Hot Fish Tacos

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 259.6 Fat 12.4g Cholesterol 52.1mg Sodium 561.7mg Carbohydrates 13.5g Protein 25.5g

Ingredients 1 lb salmon, cubed 1 tbsp cumin 1 tsp chili powder 2 tbsp olive oil 1 medium yellow onion, chopped 2 limes, quartered

2 cans diced tomatoes with green chilies, drained 1/2 bunch fresh cilantro, chopped 1 bunch green onion, chopped

Directions 1. Get a mixing bowl: Stir in it the salmon with cumin, chili powder, a pinch of salt and pepper. 2. Place a large pan over medium heat. Heat the oil in it. Add the onion and cook it for 3 min. 3. Stir in the salmon then cook them over high heat for 3 to 4 min. 4. Place the salmon in the tortillas then top them with salsa, sour cream, sliced avocado, and crisp romaine lettuce. 5. Serve your tacos right away. 6. Enjoy.

Skinny Hot Fish Tacos

53

PINWHEEL

Taco

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 20 Calories 97.6 Fat 7.1g Cholesterol 27.2mg Sodium 228.3mg Carbohydrates 1.1g Protein 7.0g

Ingredients 1 lb ground beef 1 envelopes taco seasoning mix 2/3 C. water

1 lb frozen bread dough, thawed 2 C. grated cheddar cheese

Directions 1. Before you do anything, preheat the oven to 350 F. Line up 2 baking sheets with some parchment paper. 2. Place a large pan over medium heat. Cook in it the beef with water and taco seasoning for 8 to 12 min. 3. Place the dough on a slightly floured surface. Spread it in the shape of a 20 inches rectangle. 4. Lay the cooked beef on top in an even layer, while leaving the edges empty. Roll the dough over the filling and press the edges to seal them. 5. Use a sharp knife to slice the roll into slightly thick slices. Place in it the dough slices and cook them for 26 min until they become golden brown. 6. Serve your taco wheels right away with your favorite toppings. 7. Enjoy.

54

Pinwheel Taco

Garden Party

Prep Time: 30 mins

Tacos

Total Time: 45 mins Servings per Recipe: 12 Calories 304.8 Fat 14.2g Cholesterol 51.4mg Sodium 586.4mg Carbohydrates 23.9g Protein 19.3g

Ingredients 2 lbs ground beef 3 tbsp taco seasoning mix 6 oz. tomato sauce 20 1/2 oz. refried beans shredded cheddar cheese 12 small flour tortillas diced tomato

diced onion sour cream salsa shredded lettuce

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 375 F. Grease a casserole dish. Place a large pan over medium heat. Cook in it the beef for 8 min. discard the fat. Mix in the taco seasoning, refried beans and tomato sauce. Cook them for 2 min. Divide the beef mixture between the tortillas then lay them in the casserole dish. Sprinkle over it the cheese. 5. Place the casserole in the oven and cook it for 16 min. 6. Garnish your casserole with some tomato, onion, sour cream, salsa and lettuce. 7. Enjoy.

Garden Party Tacos

55

SPICY

Jalapeno and Potato Tacos

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 4 Calories 242.8 Fat 5.1g Cholesterol 9.0mg Sodium 273.5mg Carbohydrates 43.4g Protein 7.4g

Ingredients 2 whole jalapeno peppers, minced 12 corn tortillas 2 C. boiled potatoes, mashed 2 tbsp taco seasoning mix

1/2 C. shredded cheese 1/4 C. fresh cilantro, minced cooking oil

Directions 1. Get a mixing bowl: Mix in it the cilantro with mashed potato, taco seasoning, cheese, a pinch of salt and pepper. 2. Heat the tortillas in a pan for 1 to 2 min on each side. 3. Spread 1 tbsp of potato filling on each tortilla then roll it tightly. Place them in a greased baking dish. 4. Transfer the tacos to the freezer and let them sit for 16 min. 5. Place a large pan over medium heat. Heat in it some oil. Add 4 tacos and cook them for 2 to 3 min on each side until they become golden brown. 6. Repeat the process with the remaining tacos. Serve them with your favorite toppings. 7. Enjoy.

56

Spicy Jalapeno and Potato Tacos

How to Make a Taco

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 162.5 Fat 11.3g Cholesterol 51.4mg Sodium 49.9mg Carbohydrates 0.0g Protein 14.0g

Ingredients 1 lb ground beef 1 packet taco seasoning mix tomatoes, chopped lettuce, shredded onion, chopped black olives, sliced shredded cheese

sour cream taco sauce or picante sauce corn chips

Directions 1. Place a large pan over medium heat. Cook in it the beef for 8 min. discard the grease. 2. Mix in the taco seasoning. Cook them for 2 extra min. 3. Spoon the beef mixture into the taco shells followed by some tomato, onion, olives, cheese, sour cream, taco sauce and corn chips. 4. Enjoy.

How to Make a Taco

57

TACO

Gratin

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 732.3 Fat 40.0g Cholesterol 142.8mg Sodium 1892.5mg Carbohydrates 57.2g Protein 43.7g

Ingredients 1 lb ground beef 1 packages au gratin potatoes 1 cans whole kernel corn, undrained 1 cans stewed tomatoes, undrained 3/4 C. milk

1/2 C. water 2 tbsp taco seasoning 2 C. shredded cheddar cheese

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a casserole dish. 2. Place a large pan over medium heat. Brown in it the beef for 9 min. discard the grease. 3. Mix in the potato with corn, tomatoes, milk, water and taco seasoning. Spoon the mixture into the casserole. 4. Cover the casserole with a piece of foil. Place it in the oven and cook it for 1 h 5 min to 1 h 10 min. 5. Discard the foil and top the gratin with shredded cheese. Bake it for an extra 6 min. 6. Serve your taco gratin warm with your favorite toppings. 7. Enjoy.

58

Taco Gratin

Dorm Room

Taco Tuesdays

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 6 Calories 228.3 Fat 6.9g Cholesterol 74.8mg Sodium 1187.2mg Carbohydrates 17.9g Protein 24.8g

Ingredients 1 1/2 lbs boneless beef chuck roast 1 medium onion, sliced 1 C. water 1 packages taco seasoning mix 1 jars taco sauce 1 cans diced green chilies 1 package taco shells

shredded lettuce chopped tomato shredded cheddar cheese sour cream

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a mixing bowl: Whisk in it the seasoning mix with water. Stir the beef with onion, a pinch of salt and pepper in a slow cooker. Pour the water mix all over them. Put on the lid and cook them for 7 h on low. Once the time is up, drain the beef and shred it. Add to it the chilies with taco sauce. Toss them to coat to make the filling. Place a large pan over medium heat. Heat in it the tortillas. Place the tortillas on serving plates. Place the beef mixture over them then fold them. Serve your tacos right away with your favorite toppings. Enjoy.

Dorm Room Taco Tuesdays

59

FULL

Bajas

Prep Time: 8 hrs Total Time: 8 hrs 25 mins Servings per Recipe: 8 Calories 701.3 Fat 31.2g Cholesterol 115.6mg Sodium 1451.7mg Carbohydrates 61.9g Protein 45.8g

Ingredients 3 lbs flank steaks 1/3 C. white vinegar 1/2 C. soy sauce 4 garlic cloves, minced 2 limes, juice of 1/2 C. olive oil 1 tsp salt 1 tsp ground black pepper 1 tsp white pepper 1 tsp garlic powder 1 tsp chili powder 1 tsp dried oregano 1 tsp ground cumin 1 tsp paprika

1 white onion, chopped 1/2 C. chopped fresh cilantro 1 lime, juice of 2 large tomatoes, chopped 2 jalapeno peppers, chopped 1 white onion, quartered 4 garlic cloves, peeled 4 dried red chile pods 1 pinch salt and pepper, to taste 1 (32 oz.) packages corn tortillas 2 C. grated Cotija cheese 2 limes, cut into wedges

Directions 1. Before you do anything, preheat the oven to 450 F. 2. Get a mixing bowl: Mix in the vinegar, soy sauce, 4 cloves of garlic, juice of two limes and olive oil. 3. Add the salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika to make the marinade. 4. Get a roasting dish: Place in it the steak then pour the marinade all over it. Cover it with a plastic wrap and place it in the fridge for 2 to 8 h. 5. To make the onion relish: 6. Get small mixing bowl: Stir in it 1 chopped white onion, cilantro and the juice of 1 lime. 7. To make the salsa: 62

Full Bajas

8. Place a large pan over medium heat: Cook in it the chile pods for 2 min. Place them in a bowl of water and let them sit for 35 min. 9. Get another roasting dish: Place in it the tomatoes, 1 onion, jalapenos and 4 cloves of garlic. Bake them for 22 min. 10. Get food processor: Place in it the baked veggies and blend them smooth. 11. Place a large pan over medium heat: Heat in it the vegetable oil. 12. Drain the steak and slice it into strips. Cook them in the hot oil for 6 to 8 min until they are done. 13. Heat the tortillas then top them with the steak slices, onion relish and hot salsa. Garnish them with some cheese then serve them. 14. Enjoy.

63

HOW TO MAKE

Taco Shells with Cheese

Prep Time: 2 mins Total Time: 3 mins Servings per Recipe: 1 Calories 151.6 Fat 12.4g Cholesterol 39.5mg Sodium 233.6mg Carbohydrates 0.4g Protein 9.3g

Ingredients 1/3 C. cheddar cheese parchment paper

Directions 1. Line up a small baking sheet with a parchment paper. Spread in it 1/3 C. of cheese in a thin layer. 2. Place in the microwave and cook it for 1 min on high. 3. Bend the parchment paper with cheese slightly in the shape of a taco shell while the cheese is soft. 4. Place it aside and let it cool down completely. 5. Fill it with some taco seasoned meat, lettuce, tomatoes, cheese, and sour cream. 6. Enjoy.

64

How to Make Taco Shells with Cheese

Moroccan

Taco Dump Dinner

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 12 Calories 74.5 Fat 0.7g Cholesterol 0.0mg Sodium 143.5mg Carbohydrates 12.8g Protein 4.7g

Ingredients 1 C. chopped onion 1 garlic clove, minced 1 tsp canola oil 1 C. dry lentils, rinsed 1 tbsp chili powder 2 tsp ground cumin 1 tsp oregano

14 oz. water 2 vegetable bouillon cubes 1 C. salsa

Directions 1. Stir all the ingredients in a greased crockpot. Put on the lid and cook them for 10 on low while stirring them often. 2. Add water to the mixture if needed. Spoon the mixture into taco shells then serve them with your favorite toppings. 3. Enjoy.

Moroccan Taco Dump Dinner

65

TACO PIES

101

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 4 Calories 711.8 Fat 28.2g Cholesterol 160.1mg Sodium 1885.1mg Carbohydrates 71.8g Protein 42.4g

Ingredients 1 lb lean ground beef 1 packages taco seasoning mix 1 C. shredded cheddar cheese 2 tbsp water 2 packages refrigerated crescent dinner rolls 1 medium bell pepper

1 C. salsa 3 C. lettuce, shredded 1 medium tomatoes 1/4 C. onion, chopped 1/2 C. pitted ripe black olives sour cream

Directions 1. Before you do anything, preheat the oven to 375. Line up a baking sheet with some parchment paper. 2. Place a large pan over medium heat. Cook in it the beef for 8 min. Turn off the heat and discard the fat. 3. Get a large mixing bowl: Toss in it the beef with taco seasoning, water and cheese. 4. Place the crescent dough on working surface and unroll them. 5. Arrange them on the lined up pan in a circle with the pointy end facing outside of the circle. 6. Place the beef filling in the middle of each triangle then pull the pointy end to the middle to cover the filling. 7. Press them slightly to seal them. Place the pan in the oven and cook them for 22 to 26 min. 8. Get a mixing bowl: Toss in it the lettuce and chop tomato, onion, olives, and bell pepper. Place the mixture in the middle. 9. Serve your taco plate warm right away with your favorite toppings. 10. Enjoy. 66

Taco Pies 101

Mexican

Flat Tacos

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 4 Calories 365.0 Fat 23.8g Cholesterol 63.8mg Sodium 783.7mg Carbohydrates 18.2g Protein 19.3g

Ingredients 1/4 C. mayonnaise 2 tsp minced jalapenos, slices 2 tsp jalapeno juice, from jar 3/4 tsp sugar 1/2 tsp cumin 1/2 tsp paprika 1/8 tsp cayenne pepper 1/8 tsp garlic powder 1 dash salt

4 flour tortillas 4 chicken tenderloins 1 C. shredded cheddar cheese 1 C. shredded Monterey jack cheese 2 slices process American cheese

Directions 1. Get a mixing bowl: Whisk in it all the sauce ingredients. Place it aside. 2. Place a large griddle pan over medium heat. Heat some vegetable oil in it. 3. Season the tenderloins with some salt and pepper. Cook them in the hot griddle for 4 to 6 min on each side or until they are done. 4. Drain the tenderloins aside and thinly slice them. Place them aside. 5. Place a large pan over medium heat. Place in it a tortilla, top it with 1/4 C. of each shredded cheese and 1/2 cheese slice on one side of it. 6. Place 1/4 C. of the sliced chicken over the cheese. Pour 1 tbsp of the sauce mix over the empty side of the tortilla. 7. Pull the empty side over the side with the filling. Push it down slightly and let it side for a minute or two until the cheese melts. 8. Repeat the process with the remaining ingredients to make 3 more tacos. 9. Serve your tacos right away with your favorite toppings. 10. Enjoy. Mexican Flat Tacos

67

LAUREL

Canyon Taco Soup

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 339.2 Fat 9.9g Cholesterol 42.5mg Sodium 729.6mg Carbohydrates 43.4g Protein 22.3g

Ingredients 1 cans pinto beans 1 cans white beans 1 cans corn 1 cans Rotel tomatoes & chilies 1 cans diced tomatoes 1 cans diced green chilies 1 envelopes taco seasoning mix

1 ranch dressing mix 1 lb shredded chicken

Directions 1. Get a mixing bowl: Place a large pan over medium heat. Heat in it a splash of oil. Cook in it the meat for 8 min. 2. Drain the meat and transfer it to a slow cooker. Stir in the rest of the ingredients with a pinch of salt and pepper. 3. Put on the lid and cook the soup for 4 h on low or 2 h on high. 4. Serve your taco soup hot right away with your favorite toppings. 5. Enjoy.

68

Laurel Canyon Taco Soup

Tacos

Enchiladas

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 4 Calories 1037.2 Fat 49.5g Cholesterol 131.9mg Sodium 3477.7mg Carbohydrates 94.3g Protein 51.5g

Ingredients 1 lb ground beef 1 cans refried beans 1 cans cream of mushroom soup 2 cans green enchilada sauce 1 package flour tortilla 1 C. shredded Monterey jack cheese 1 C. shredded cheddar cheese diced onion diced tomato

shredded lettuce extra shredded Monterey jack cheese shredded cheddar cheese sour cream guacamole

Directions 1. Before you do anything, preheat the oven to 375. Grease a casserole dish with a cooking spray. Place a large pan over medium heat. Cook in the beef for 8 min. discard the fat. 2. Mix in the refried beans. Turn off the heat and let it sit for few minutes. Place the tortillas in the microwave for 20 sec to soften. 3. Place a tortilla on a working surface. Spread in it 2 tbsp of the beef mixture followed by 1 tsp of onion. 4. Roll the tortilla over the filling and place it in the greased casserole. Repeat the process with the remaining tortillas and filling. 5. Get a large mixing bowl: Stir in it mushroom soup and green chile enchilada sauce. Drizzle the mixture all over the tortillas. 6. Sprinkle the cheese on top. Place the casserole in the oven and let it cook for 22 min. Let it rest for 6 min. 7. Serve your taco casserole with your favorite toppings. 8. Enjoy.

Tacos Enchiladas

69

COUNTRY

Chicken Salad Sandwiches

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 5 Calories 394.4 Fat 16.5g Cholesterol 75.0mg Sodium 530.3mg Carbohydrates 29.7g Protein 32.9g

Ingredients 3 C. chopped cooked chicken breasts 1/3 C. chopped green onion 1/4 C. chopped smoked almonds 1/4 C. plain fat-free yogurt 1/4 C. light mayonnaise 1 tsp chopped rosemary 1 tsp Dijon mustard

1/8 tsp salt 1/8 tsp ground black pepper 10 slices whole grain bread

Directions 1. 2. 3. 4.

72

In a bowl, add all the ingredients and mix until well combined. Place the chicken mixture over each of 5 bread slices evenly. Cover with the remaining bread slices. Cut each sandwich in half diagonally and enjoy.

Country Chicken Salad Sandwiches

Caprese

Prep Time: 5 mins

Sandwich

Total Time: 8 mins Servings per Recipe: 1 Calories 253.9 Fat 9.2g Cholesterol 8.9mg Sodium 518.3mg Carbohydrates 27.7g Protein 14.5g

Ingredients 2 slices bread 1 tsp olive oil 1 pinch dried Italian seasoning 1 1/2 oz. sliced low-fat cheese

2 slices tomatoes 2 -4 basil leaves pepper

Directions 1. 2. 3. 4. 5.

In a bowl, add the dried herbs and oil and mix well. Place the oil mixture on 1 side of each bread slice. Place a nonstick pan over medium heat until heated through. Place 1 slice, seasoned side down. Place 1 cheese slice over bead slice, followed by the tomato, black pepper, basil and other slice of cheese. 6. Cover with the remaining bread slice, seasoned side up. 7. Place a weight over the sandwich and cook for about 1 minute per side. 8. Enjoy hot.

Caprese Sandwich

73

INDIAN

Samosa Sandwich

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 163.7 Fat 3.8g Cholesterol 14.2mg Sodium 343.9mg Carbohydrates 30.0g Protein 4.6g

Ingredients 1 tbsp olive oil 1 small onion, chopped 4 garlic cloves, minced 2 C. cooked diced potatoes 1 C. cooked diced carrot 1/2 C. canned sweet peas 5 tsp soy sauce 1 tsp curry powder 1/2 tsp cumin 1/4 tsp dried cilantro 1/4 tsp ground ginger 1/4 tsp turmeric 1/4 tsp salt

1 dash red pepper flakes 1 tbsp water 2 (8 oz.) packages crescent rolls Honey Sauce 1/3 C. honey 1 tbsp lemon juice 1 tbsp soy sauce 1 tbsp water 2 garlic cloves, crushed 1 pinch red pepper flakes

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 74

Set your oven to 375 degrees F before doing anything else and grease a baking sheet. For the filling: in a skillet, add the oil over medium heat and cook until heated through. Add the onion and garlic and stir fry for about 4-5 minutes. Add the remaining ingredients except the crescent rolls. and cook for about 3-4 minutes, stirring frequently. Unroll the crescent rolls dough and separate into 4 rectangles. With your fingers, pinch the triangular perforations to seal. Now, cut each rectangle in half crosswise to have squares. With a tbsp, place the filling in the center of each square. Carefully, fold the square over the filling to make a triangle and then, pinch the edges to seal. Indian Samosa Sandwich

10. arrange the samosas onto the prepared baking sheet in a single layer. 11. Cook in the oven for about 12-15 minutes. 12. Remove from the oven and place onto a wire rack to cool slightly. 13. Meanwhile, for the dipping sauce: in a bowl, add all the ingredients and ix until well combined. 14. Enjoy the samosas warm alongside the dipping sauce.

75

HOMEMADE

Sandwich Buns

Prep Time: 3 hrs Total Time: 3 hrs 25 mins Servings per Recipe: 1 Calories 443.7 Fat 10.9g Cholesterol 4.0mg Sodium 603.5mg Carbohydrates 74.1g Protein 11.5g

Ingredients 3/4 C. warm water 1 tsp sugar 2 tbsp dry yeast 1/4 C. Crisco shortening, melted 1 C. full-fat milk

1 1/2 tsp salt 3 tbsp sugar 4 C. all-purpose flour

Directions 1. In a bowl, dissolve the yeast and 1 tsp. of the sugar in 3/4 C. of the warm water. Keep aside for about 8-10 minutes. 2. In a microwave-safe bowl, add 1 C. of the milk, 4 tbsp of the sugar and salt and microwave until quite warm. Remove from the microwave and stir until sugar is dissolved. 3. In the bowl of a stand mixer, fitted with a knead attachment, add 3-1/2 C. of the flour, shortening, milk mixture and yeast mixture and mix for about 3-4 minutes. Add more flour and mix for about 8 minutes. Place the dough onto a lightly floured surface and cover with a clean tea towel for about 5-10 minutes. 4. Place the dough into a greased bowl and keep aside in a warm area for about 55-60 minutes. With your hands, punch down the dough. 5. Divide the dough into 6 equal sized balls. 6. Place the dough balls aside for about 4 minutes. 7. Shape each dough ball into desired sized length. 8. Arrange the dough pieces onto a lightly greased baking sheet. 9. With a plastic wrap, cover the baking sheet and keep aside in a warm area for about 25 minutes. Set your oven to 375 degrees F. 10. Cook in the oven for about 22-25 minutes. 11. Enjoy warm. 76

Homemade Sandwich Buns

Blue Collar

Lunch Sandwich

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 447.9 Fat 25.5g Cholesterol 44.0mg Sodium 1382.7mg Carbohydrates 39.7g Protein 15.8g

Ingredients 2 slices bread 2 -3 slices of lunch meat 1 slice cheese 6 slices pickles 2 slices tomatoes

2 tbsp mayonnaise 3 slices onions ruffled potato chips

Directions 1. Place the mayonnaise onto the bread slices. 2. Place the meat over 1 bread slice, followed by the cheese, pickle, onion, tomato and chips. 3. Cover with the remaining bread slice and enjoy.

Blue Collar Lunch Sandwich

77

MANHATTAN

Honey Bagel Sandwiches

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 144.3 Fat 0.8g Cholesterol 0.0mg Sodium 280.3mg Carbohydrates 28.0g Protein 5.5g

Ingredients 1 bagel, split in half smooth peanut butter honey

Directions 1. Heat a frying pan and toast the bagel until golden brown from both sides. 2. Spread the peanut butter onto on each side of warm bagel, followed by the honey. 3. Enjoy.

78

Manhattan Honey Bagel Sandwiches

Skinny Girl

Radish on Pumpernickel

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 1 Calories 106.3 Fat 7.2g Cholesterol 20.7mg Sodium 155.1mg Carbohydrates 8.3g Protein 2.3g

Ingredients 8 radishes, trimmed and chopped 6 oz. cream cheese 2 tbsp unsalted butter 1 tbsp parsley, without stems 1 tsp chives, snipped lemon juice salt

ground black pepper 6 -8 slices pumpernickel bread, crust removed Topping 4 trimmed radishes, sliced coarse salt

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

For the filling: in a colander, place the radishes and with paper towels press to drain. Then, squeeze out the excess liquid. In a bowl, add the butter and cream cheese and beat until fluffy. Add the radishes, chives, parsley, lemon juice, salt and pepper and beat until well combined. Cut the bread into small squares. In a bowl, place the sliced radishes and salt and toss to coat well. Place the filling over each bread square and top with the sliced radishes. Refrigerate to chill completely. Enjoy chilled.

Skinny Girl Radish on Pumpernickel

79

REAL

Roast Beef Sandwiches

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 442.3 Fat 29.9g Cholesterol 105.1mg Sodium 1599.0mg Carbohydrates 8.5g Protein 35.5g

Ingredients 3/4 C. mayonnaise 1 -1 1/2 tbsp Tabasco sauce 1/4 C. chopped cilantro 1 long French bread, horizontally and hollowed 1 lb. deli roast beef salt

1/2 lb. Monterey Jack cheese 1 large avocado, peeled, pitted, and sliced, dipped in lemon juice crispy romaine lettuce

Directions 1. In a bowl, add the cilantro, mayonnaise and Tabasco sauce and mix well. 2. Place the mayonnaise mixture onto both sides of the bread. 3. Place the roast beef onto bottom of bread, followed by the cheese, lettuce, avocado and sprinkle with the salt slightly. 4. Cover with the top layer of bread and press slightly. 5. Cut into desired sized pieces and enjoy

82

Real Roast Beef Sandwiches

Albany

Alfalfa Sandwich

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 474.6 Fat 31.4g Cholesterol 31.9mg Sodium 573.1mg Carbohydrates 40.7g Protein 12.8g

Ingredients 2 slices whole wheat bread 2 tbsp cream cheese, softened 6 slices cucumbers 2 tbsp alfalfa sprouts 1 tsp olive oil 1 tsp red wine vinegar 1 tomatoes, sliced

1 leaf lettuce 2 tbsp pepperoncini peppers, sliced 1/2 avocado, sliced

Directions 1. 2. 3. 4. 5. 6.

Place about 1 tbsp of the cream cheese onto each bread slice. Place the cucumber slices onto one bread slice in a single layer, followed by the sprouts. Drizzle with the vinegar and oil. Now top with the tomato slices, followed by the lettuce and pepperoncini. Place the avocado slices onto remaining bread slice. Close the sandwich and enjoy.

Albany Alfalfa Sandwich

83

VEGGIE

Ranch on Rye

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 20 Calories 51.1 Fat 4.5g Cholesterol 13.9mg Sodium 39.6mg Carbohydrates 2.1g Protein 1.0g

Ingredients 3 cucumbers, peeled and sliced 8 oz. cream cheese, softened 1 package hidden valley ranch dressing mix 1/2 C. mayonnaise

1/4 C. sour cream 1 loaf rye cocktail bread dill weed

Directions 1. In a bowl, add the sour cream, cream cheese, mayonnaise and dressing mix and stir until well combined. 2. Refrigerate for about 2 hours. 3. Place the mayonnaise mixture over each bread slice evenly, followed by 1 cucumber slice and dill weed. 4. Enjoy.

84

Veggie Ranch on Rye

Banh Mi

Sandwiches

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 327.6 Fat 3.6g Cholesterol 54.4mg Sodium 777.4mg Carbohydrates 45.9g Protein 27.0g

Ingredients 1 clove garlic, crushed 1/2 tsp salt 1/4 C. rice wine vinegar 1 tsp sugar 1/2 C. carrot, peeled and grated 1/3 C. sliced white onion 2 tbsp jalapeño chile, chopped 1 (16 inch) baguette

4 tsp low-fat mayonnaise 3/4 lb. boneless skinless chicken breasts, cooked 1 tbsp lime juice 1/2 tsp five-spice powder 1/2 C. cilantro

Directions 1. Place the garlic and salt onto a cutting board and with a knife, mash until a paste is formed. 2. In a bowl, add the garlic paste, sugar and vinegar and mix until blended nicely. 3. Add the onions, carrots and chilies. And toss to combine. 4. Cut the baguette into 4 equal pieces lengthwise and then, split each horizontally. 5. Place the mayonnaise onto the cut sides of each bread piece evenly. 6. Place the chicken onto 4 bottom half pieces. 7. Drizzle with the lime juice and sprinkle with 5-spice powder. 8. Place the carrot salad on top, followed by the cilantro leaves. 9. Cover with the bread top halves and enjoy.

Banh Mi Sandwiches

85

TWIN CITY

French Beef Sandwiches

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 393.6 Fat 13.4g Cholesterol 41.0mg Sodium 817.8mg Carbohydrates 51.4g Protein 17.0g

Ingredients 1 loaf French bread, split lengthwise Spread 1 (8 oz.) packages cream cheese, softened 1 C. shredded cheddar cheese 3/4 C. sliced green onion 1/4 C. mayonnaise

1 tbsp Worcestershire sauce Inside 1/2-1 lb. deli roast beef pickle

Directions 1. 2. 3. 4. 5.

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For the spread: in a bowl, add all the ingredients and mix well. Place the spread mixture on the inside of both halves evenly. Place the meat onto the bottom half, followed by the pickles. Cover with the top half. Cut into desired sized portion and enjoy.

Twin City French Beef Sandwiches

Mexican

Monterey Black Bean Sandwiches

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 540.2 Fat 25.5g Cholesterol 65.8mg Sodium 779.4mg Carbohydrates 52.0g Protein 26.5g

Ingredients 8 slices rye bread, German rye, the lighter type with grains 1 (15 oz.) cans black beans, drained and pat dried 1 medium purple onion, chopped

1 (8 oz.) packages Monterey Jack pepper cheese, sliced 2 tbsp butter, softened

Directions 1. Place the butter on one side each bread slice in a thin layer, followed by the black beans, onions and cheese. 2. Place a skillet over medium heat until heated through. 3. Add the slices in batches and cook until golden brown from both sides. 4. Enjoy.

Mexican Monterey Black Bean Sandwiches

87

$2

Sandwiches

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 116.5 Fat 4.6g Cholesterol 0.0mg Sodium 172.1mg Carbohydrates 16.8g Protein 1.9g

Ingredients 2 tsp margarine 2 slices white bread 2 tsp sugar

Directions 1. Place about the margarine on both bread slice evenly and sprinkle with the sugar. 2. Enjoy.

88

$2 Sandwiches

Cabrini

Green Italian Beef Sandwiches

Prep Time: 15 mins Total Time: 12 hrs 15 mins Servings per Recipe: 10 Calories 452.0 Fat 27.5g Cholesterol 170.1mg Sodium 355.6mg Carbohydrates 0.6g Protein 47.1g

Ingredients 1 tsp salt 1 tsp ground black pepper 1 tsp dried oregano 1 tsp dried basil 1 tsp onion salt 3 C. water 1 tsp dried parsley 1 tsp garlic powder

1 bay leaf 1 (2/3 oz.) package Italian salad dressing mix 5 lb. rump roast

Directions 1. In a pot, add all the ingredients except roast over medium-high heat and cook until just boiling, stirring frequently. 2. Remove from the heat. 3. In a slow cooker, add the roast and top with the dressing mixture evenly. 4. Set the slow cooker on Low and cook, covered for about 10-12 hours. 5. Uncover and discard the bay leaf. 6. With 2 forks, shred the meat. 7. Enjoy in your favorite sandwich.

Cabrini Green Italian Beef Sandwiches

89

SONOMA

Chicken Sandwiches

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 479.8 Fat 36.5g Cholesterol 85.6mg Sodium 423.4mg Carbohydrates 12.5g Protein 28.1g

Ingredients 1 avocado, peeled and pitted 1 tsp lemon juice 1/4 C. red onion, diced 1/4 C. cilantro, chopped 1/3 C. grape tomatoes, quartered 2 tsp jalapeños, chopped salt and pepper

2 pieces naan bread 4 pieces bacon, cooked crisp 1 cooked chicken breast half, sliced 3 oz. Monterey Jack pepper cheese, sliced 1 -2 tsp fat-free mayonnaise 1/4 C. fat-free cheddar cheese, grated

Directions 1. 2. 3. 4.

Set your panini press to medium. In a bowl, add the avocado and, mash roughly. Add the onion, tomatoes, cilantro, jalapeños, lemon juice, salt and pepper and mix well. Spread the mayonnaise over 1 naan bread piece in a thin layer, followed by the Monterey Jack cheese, chicken, bacon, avocado mixture and cheddar cheese. 5. Cover with the remaining naan bread slice. 6. Cook the sandwich in panini press until heated completely. 7. Cut into the sandwich into 6 triangles and enjoy.

92

Sonoma Chicken Sandwiches

Sun Dried

Tuna Sandwiches

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 338.1 Fat 11.7g Cholesterol 37.4mg Sodium 801.8mg Carbohydrates 28.5g Protein 29.4g

Ingredients 4 tsp roasted red pepper olive oil 4 tsp balsamic vinegar 8 slices whole grain bread slices, toasted 2 (6 oz.) cans tuna in water, drained and flaked 1/3 C. sun-dried tomato packed in oil, drained 1/4 C. ripe green olives, sliced

1/4 C. red onions, chopped 1/4 C. red bell pepper, seeded and chopped 3 tbsp mayonnaise 2 tsp capers 1/4 tsp ground black pepper 4 romaine lettuce leaves

Directions 1. 2. 3. 4. 5.

In a bowl, add the vinegar and oil and ix. In another bowl, add the remaining ingredients except lettuce and mix well. Coat 1 side of each bread slice withe oil mixture evenly. Arrange 1 lettuce leaf on each of 4 bread slices, followed by the tuna mixture evenly. Top with the remaining bread slices and enjoy.

Sun Dried Tuna Sandwiches

93

AUGUST

Ice Cream Sandwiches

Prep Time: 5 mins Total Time: 6 hrs 5 mins Servings per Recipe: 10 Calories 75.4 Fat 3.1g Cholesterol 0.0mg Sodium 80.9mg Carbohydrates 11.3g Protein 0.9g

Ingredients 12 ice cream sandwiches, unwrapped 1 (6 1/2 oz.) cans chocolate whipped cream

1 C. chopped Oreo cookies

Directions 1. 2. 3. 4. 5. 6.

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Place 4 ice cream sandwiches onto a plate, touching long sides with each other. Spread 1 layer of the whipped cream on top evenly, followed by 1/3 C. of the Oreos. Repeat the layers twice. Arrange some larger chunks of Oreos on top in a decorative pattern. Place in the freezer for about 5-6 hours. Cut into slices and enjoy.

August Ice Cream Sandwiches

American

Dijon Pepperoni Sandwiches

Prep Time: 3 mins Total Time: 11 mins Servings per Recipe: 1 Calories 374.1 Fat 21.7g Cholesterol 52.4mg Sodium 789.1mg Carbohydrates 24.4g Protein 20.0g

Ingredients 2 slices multi-grain bread 1 slice American cheese 1 slice Colby cheese 8 slices pepperoni

butter Dijon mustard

Directions 1. Place the butter onto one side of 1 bread slice. 2. Place the Dijon mustard on 1 side of the remaining bread slice. 3. Arrange 1 American cheese slice over unbuttered side of 1 bread slice, followed by 8 pepperoni slices and 1 American cheese slice. 4. Heat a grill pan and place the bread slices, buttered side down. 5. Cover the skillet and cook until the cheese is melted. 6. Cover the sandwich with the remaining bread slice, mustard side down. 7. now, spread the butter onto upper side of the bread. 8. Carefully, flip the sandwich and cook until browned. 9. Cut the sandwich in half and enjoy.

American Dijon Pepperoni Sandwiches

95

DIJON

Beef Swiss Sandwiches

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 6 Calories 681.2 Fat 28.3g Cholesterol 204.7mg Sodium 853.1mg Carbohydrates 30.9g Protein 72.8g

Ingredients 2 large onions, sliced 1 tsp sugar 3 -4 tbsp butter 2 tbsp oil 3 C. button mushrooms, sliced 1 -2 tsp minced garlic 1 1/2 C. beef broth 3 tbsp whipping cream

6 tbsp ketchup 2 tbsp Worcestershire sauce 2 tsp Dijon mustard 3 lb. cooked steak, sliced Swiss cheese slices 6 -8 Italian rolls, halved

Directions 1. In a skillet, add the butter and cook until melted. 2. Add the onions, sugar and salt and cook for about 12-15 minutes, stirring frequently. With a slotted spoon, transfer the onion onto a paper towel-lined plate to drain. In the same skillet, add the garlic and mushrooms over medium heat and cook for about 6-7 minutes. 3. With a slotted spoon, transfer the mushroom mixture into a bowl. 4. In the same skillet, add the broth and cook for about 4-6 minutes, scraping the browned bits from the bottom. 5. Add the ketchup, mustard, whipping cream and Worcestershire sauce and stir to combine. 6. Set the heat to heat to low and cook for about 2 minutes, stirring frequently. 7. Add the beef slices and cooked mushrooms and stir to combine. 8. Place the steak mixture onto the bread slices evenly, followed by the Swiss cheese and cooked onions. 9. Cover with the remaining bread slices and enjoy.

96

Dijon Beef Swiss Sandwiches

Texas

Cheddar Chicken Sandwich

Prep Time: 3 mins Total Time: 8 mins Servings per Recipe: 1 Calories 711.9 Fat 45.3g Cholesterol 182.6mg Sodium 799.1mg Carbohydrates 26.0g Protein 48.2g

Ingredients 2 slices bread 1 tbsp butter 1/2 C. cheddar cheese, shredded, divided 1/4 C. salsa ranch dressing 1 boneless chicken breast

lettuce tomatoes onion

Directions 1. 2. 3. 4.

Spread the butter onto 1 side of both bread slices. Heat a greased skillet and place the bread slices, unbuttered side down. Cook until browned and flip the side. Place 1/4 C. of the cheddar cheese onto buttered side of each bread slice and cook until slices are browned. 5. Retransfer the bread slices onto a serving plate. 6. Place salsa ranch dressing onto each bread slice evenly, followed by the chicken, lettuce, tomato and onion. 7. Enjoy.

Texas Cheddar Chicken Sandwich

97

FULL

Quesadilla Dinner (Chicken and Beans)

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 885.9 Fat 53.0g Cholesterol 144.1mg Sodium 1349.9mg Carbohydrates 68.8g Protein 33.8g

Ingredients 1 large flour tortilla 1 oz. chopped cooked chicken 1 oz. refried beans 1 oz. sliced onion 1 oz. sliced bell pepper

1 oz. sliced raw mushrooms 2 tbsp butter 2 oz. shredded cheddar cheese

Directions 1. In a cast iron skillet, add 1 tbsp of the butter and cook until melted. 2. Add the mushrooms, peppers and onions and cook for about 6-8 minutes. 3. Place the beans onto one half of the tortilla, followed by the chicken, cheese and mushroom mixture. 4. Fold the tortilla in half over the filling. 5. In another skillet, add the remaining butter and cook until melted. 6. Place the quesadilla and cook for about 2 minutes, flipping once half way through. 7. Cut the quesadilla into 4 wedges and enjoy.

98

Full Quesadilla Dinner

Easy

Quesadilla Souvlaki

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 253.9 Fat 15.7g Cholesterol 92.0mg Sodium 625.8mg Carbohydrates 2.1g Protein 24.8g

Ingredients 1 cooked boneless skinless chicken breast 1/2 C. mozzarella cheese 1/2 C. feta cheese

1/4 C. sautéed onion 2 (10 inch) whole wheat tortillas

Directions 1. 2. 3. 4. 5. 6.

Place a lightly greased skillet over medium-high heat until heated through. Place 1 tortilla and cook until golden brown. Transfer the tortilla onto a plate. Grease the skillet again. Place the remaining tortilla and top with the cheeses, followed by the chicken. Cover with the toasted tortilla, browned side upward and cook until cheese melts completely. 7. Cut the quesadilla into wedges and enjoy.

Easy Quesadilla Souvlaki

99

HOT

Shrimp Quesadillas

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 362.0 Fat 18.9g Cholesterol 36.5mg Sodium 604.9mg Carbohydrates 33.1g Protein 14.8g

Ingredients 1 (4 oz.) cans chopped green chilies, drained 2 C. cooked shrimp, chopped 1 C. chopped spinach 1 tbsp olive oil 1 C. shredded Monterey Jack pepper cheese

1 C. shredded cheddar cheese 1 tbsp chopped cilantro 12 flour tortillas nonstick cooking spray

Directions 1. 2. 3. 4.

In a skillet, add the oil and cook until heated through. Add the spinach and cook until wilted. Remove from the heat. In a bowl, add the shrimp, spinach, chilies, cilantro, cheddar and pepper jack cheese and mix well. 5. Coat one side of all tortillas with the cooking spray. 6. Place a skillet over medium heat until heated through. 7. Place 1 tortilla, greased side down and top with 1/6 of the shrimp mixture. 8. Cover with another 1 tortilla, greased side up and cook for about 4 minutes, flipping once half way through. 9. Repeat with the remaining tortillas and shrimp mixture. 10. Cut each quesadilla in 4 wedges and enjoy.

102

Hot Shrimp Quesadillas

Pico De Gallo

Prep Time: 5 mins

Quesadillas

Total Time: 10 mins Servings per Recipe: 1 Calories 54.4 Fat 0.8g Cholesterol 0.4mg Sodium 11.3mg Carbohydrates 10.7g Protein 1.4g

Ingredients 2 (6 inch) corn tortillas 4 slices manchego cheese 1/2 tsp sour cream

1 tsp pico de gallo cooking spray

Directions 1. 2. 3. 4.

Place 2 manchego cheese slices onto each tortilla. Fold each tortilla in half over the cheese. Grease a skillet with the cooking spray and place over heat until heated through. Place the quesadillas, 1 at a time and cook for about 4-6 minutes, flipping once half way through. 5. Enjoy hot with a topping of the sour cream and Pico de Gallo.

Pico De Gallo Quesadillas

103

TROPICAL

Texas Quesadillas

Prep Time: 8 mins Total Time: 18 mins Servings per Recipe: 2 Calories 1294.9 Fat 87.0g Cholesterol 126.0mg Sodium 4167.3mg Carbohydrates 89.0g Protein 40.9g

Ingredients 1 C. chopped pineapple 4 tortillas, of any brand 2 C. chopped chicken breasts 2 C. shredded sharp cheddar cheese 3 tbsp Hidden Valley® Original Ranch® Dressing 2 tsp onion powder

2 tsp pepper 2 tsp salt 1/4 C. olive oil

Directions 1. For the dressing: in a skillet, add the oil, onion powder, salt and pepper and cook until heated. 2. Add the chicken and cook for about 6-8 minutes. 3. Remove from the heat. 4. Place the cheddar onto 2 tortillas evenly, followed by the ranch dressing, pineapples and chicken. 5. Cover with the remaining tortillas. 6. In the same skillet, place the quesadillas, 1 at a time and cook until golden brown from both sides. 7. Cut into 4 wedges and enjoy.

104

Tropical Texas Quesadillas

Monterey

Beef Quesadillas

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 1495.7 Fat 143.2g Cholesterol 231.7mg Sodium 698.9mg Carbohydrates 17.5g Protein 32.6g

Ingredients 1 1/2 lb. beef, strips 2 tbsp creole seasoning 1 tsp onion powder 1 tsp garlic powder 1/2 tsp black pepper 8 oz. of shredded Monterey Jack pepper cheese

4 tbsp of crumbled feta cheese 4 flour tortillas nonstick cooking spray sour cream

Directions 1. Heat a pan and cook the beef, creole seasoning, garlic powder, onion powder and black pepper for about 9-10 minutes. 2. Drain the grease from the pan. 3. Place the pepper Jack cheese onto one half of all tortillas evenly, followed by the feta and beef mixture. 4. Fold each tortilla in half over the filling. 5. Place a greased nonstick skillet over medium-high heat and cook the quesadillas for about 4-6 minutes, flinging once half way through. 6. Cut each quesadilla in half and enjoy alongside the sour cream.

Monterey Beef Quesadillas

105

COUNTRY

Cranberry Quesadillas

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 12 Calories 142.8 Fat 7.9g Cholesterol 18.9mg Sodium 246.9mg Carbohydrates 12.1g Protein 5.7g

Ingredients 1 tbsp extra virgin olive oil 1 C. sliced yellow onion 8 flour tortillas 1/2 lb. soft Brie cheese 1/2 C. dried cranberries

ground black pepper cilantro leaf

Directions 1. 2. 3. 4. 5.

Set your oven to 425 degrees F before doing anything else. In a skillet, add the oil over medium heat and cook until heated through. Add the onion and cook for about 4 minutes, mixing often. Transfer the onions into a bowl and keep aside to cool. In the bottom of a baking sheet, place 4 tortillas and top each with the Brie cheese, followed by the cooked onions, cranberries and black pepper. 6. Cover with the remaining tortillas. 7. Cook in the oven for about 8 minutes. 8. Cut each quesadilla into 6 equal sized wedges and enjoy with a garnishing of the cilantro leaves.

106

Country Cranberry Quesadillas

Hot

Cauliflower Quesadillas

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 2319.0 Fat 157.1g Cholesterol 122.6mg Sodium 3279.2mg Carbohydrates 204.0g Protein 44.2g

Ingredients 2 tbsp olive oil 2 C. cauliflower florets, sliced 4 tbsp hot sauce 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp snipped chives 10 inches spinach tortillas

3 tbsp cream cheese 1/2 C. shredded mozzarella cheese 1 tbsp butter 1 avocado, mashed 10 tortilla chips, crushed

Directions 1. In a bowl, add the cauliflower, 3 tbsp of the hot sauce, garlic powder and chili powder and mix well. 2. In a skillet, add the oil and cook until heated through. 3. Add the cauliflower and cook for about 3 minutes, mixing often. 4. Transfer the cauliflower into a bowl. 5. Add the chives and remaining 1 tbsp of the hot sauce and gently, toss to coat. 6. Place the cream cheese onto the tortilla in a thin layer. 7. Place the cauliflower mixture onto half of the tortilla, followed by the mozzarella. 8. Fold tortilla in half over the filling. 9. In a nonstick skillet, add the butter and cook until melted. 10. Place the quesadilla and cook until golden brown from both sides. 11. Cut the quesadilla into 3 wedges and enjoy with a topping of the avocado, Takis and chives.

Hot Cauliflower Quesadillas

107

NOVEMBER

Yam Quesadillas

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 505.7 Fat 13.2g Cholesterol 0.0mg Sodium 764.4mg Carbohydrates 82.8g Protein 14.6g

Ingredients 2 large sweet potatoes, peeled and sliced into chunks 4 large flour tortillas 1 tsp smoked paprika 1 tsp cumin 1/2 tsp ground coriander 1/4 tsp cayenne pepper

2/3 C. black beans, rinsed 1/2 lime. juiced 1/4 tsp salt and black pepper 1/4 C. raw cashews 1/4 C. nutritional yeast with 1 tsp water

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a baking dish, place the sweet potato, coriander, cumin, cayenne pepper, paprika, salt and pepper and mix well. 3. Cook in the oven for about 30-40 minutes. 4. Meanwhile, for the nutritional yeast cheese: in a blender, add cashews, nutritional yeast and water and pulse until smooth. 5. Remove from the oven and keep aside to cool slightly. 6. With a potato masher, mash the sweet potatoes roughly. 7. Place the mashed sweet potato onto 2 tortillas evenly, followed by the black beans, nutritional yeast cheese, a little lime juice and seasoning. 8. Cover with the remaining tortillas. 9. Place a skillet over medium heat until heated through. 10. Cook for about 6-8 minutes per side. 11. Enjoy warm.

108

November Yam Quesadillas

Greek

Quesadillas

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 180.4 Fat 9.5g Cholesterol 0.0mg Sodium 224.3mg Carbohydrates 20.2g Protein 4.1g

Ingredients 2 tbsp extra virgin olive oil, divided 1/2 lb. fresh asparagus, cut into pieces salt and pepper 2 (10 inch) flour tortillas 4 oz. herbed goat cheese

1/4 C. chopped cilantro cilantro stem

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a skillet, add 1 tbsp of the oil over medium-low heat and cook until heated through. Add the asparagus and cook until tender, mixing often. Stir in the salt and pepper and remove from the heat. Place the goat cheese onto both tortillas, followed by the asparagus and cilantro. Fold each tortilla in half over the filling. Coat the both sides of each quesadilla with the remaining oil. Place a skillet over medium-low heat and cook until heated through. Add the quesadillas, 1 at a time and cook for about 6 minutes, flipping once half way through. 9. Cut each quesadilla into half and enjoy with a garnishing of the cilantro sprigs.

Greek Quesadillas

109

MUSHROOM

Quesadillas with Homemade Blue Tortillas

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 16.8 Fat 0.1g Cholesterol 0.0mg Sodium 3.2mg Carbohydrates 3.1g Protein 1.4g

Ingredients Mushroom 2 tbsp olive oil 1 onion, sliced 8 oz. porcini mushrooms, trimmed and sliced 1 jalapeño chili, seeded and minced salt & ground black pepper 3 sprigs of cilantro

Tortillas 1 C. blue cornmeal 1 C. masa harina 1/2 tsp salt about 1 C. warm water 1 C. queso fresco salsa

Directions 1. In a heavy-bottomed skillet, add the oil over medium heat and cook until heated through. 2. Add the onions and stir fry for about 4 minutes. Add the chilies and mushrooms and cook for about 6 minutes. 3. Stir in the cilantro, salt and pepper and remove from the heat. 4. For the tortillas: in a bowl, add the masa harina, cornmeal, salt and warm water and with a wooden spoon, mix until a dough forms. 5. With a plastic wrap, cover the bowl tightly and keep aside for about 2 minutes. 6. Make 12 balls from the dough. 7. Place a ball between 2 plastic sheets and with the palm of your hand, flatten slightly. 8. Now, with a rolling pin, roll the ball into a 6-inch circle. 9. Repeat with the remaining dough balls. Place a skillet over high heat. 10. Place the tortillas, 1 at a time and cook for about 1 minute, flipping once half way through. 11. Place the cheese onto 6 tortillas, followed by the mushroom mixture. Cover with the remaining tortillas. 12. Place the quesadillas, 1 at a time over medium-high heat and cook until golden brown from both sides. Cut each quesadilla into wedges and enjoy alongside the salsa. 112

Mushroom Quesadillas with Homemade Blue Tortillas

Light

Lunch Quesadillas (Tomatoes and Capers)

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 341.5 Fat 15.6g Cholesterol 31.9mg Sodium 796.1mg Carbohydrates 43.3g Protein 8.5g

Ingredients 1 tortilla 2 -3 tbsp cream cheese 1/2 Roma tomato, sliced 2 -3 tbsp red onions, sliced 1 tbsp capers

1/2 lemon, juiced

Directions 1. Place the cream cheese onto one half of the tortilla, followed by the tomato, onions, capers and 2. lemon juice. 3. Carefully, fold the tortilla in half over the filling. 4. Place a greased skillet over medium-high heat until heated through. 5. Place the quesadilla and cook for about 1 1/2-2 minutes per side. 6. Cut the quesadilla into wedges and enjoy.

Light Lunch Quesadillas

113

BBQ

Monterey Chicken Quesadillas

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 481.0 Fat 26.2g Cholesterol 66.2mg Sodium 867.2mg Carbohydrates 43.0g Protein 19.7g

Ingredients 2 bone-in chicken thighs 1/2 tsp cumin 1 tbsp buffalo seasoning 1 tbsp brown sugar 1/8 C. honey 1/4 C. ketchup 1/8 C. A.1. Original Steak Sauce 1/2 tsp paprika 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp salt 1/4 tsp black pepper 1 tsp prepared mustard

1 tsp red pepper powder 1 tbsp Tabasco sauce 1 tbsp Frank's red hot sauce 1 orange bell pepper, julienned 1/8 C. olive oil 1 medium yellow onion, sliced 1 tbsp granulated sugar 1/4 C. tomatoes, diced 4 oz. Monterey Jack cheese, shredded 2 (10 inch) flour tortillas

Directions 1. 2. 3. 4.

5. 6. 7. 8. 114

Set your oven to 375 degrees F before doing anything else. Cook the chicken in the oven for about 40 minutes. Remove the chicken from the oven and keep aside to cool slightly. In a pot, add the steak sauce, Tabasco sauce, red hot sauce, ketchup, honey, prepared mustard, brown sugar, buffalo seasoning, cumin, paprika, red pepper powder, onion powder, garlic powder, salt, pepper over medium heat and cook until well combined, stirring continuously. Remove from the heat and keep aside. In a skillet add the oil over medium heat and cook until heated. Add the onion, bell pepper and 1 tbsp of the sugar and cook for about 18-20 minutes. Remove from the heat and keep aside. BBQ Monterey Chicken Quesadillas

9. Remove the skin from the chicken and then, shred it. 10. Add the shredded chicken into the sauce and mix until blended nicely. 11. In the bottom of a baking sheet, arrange the tortilla and top with 2 oz. of the cheese, chicken mixture, evenly onion mixture, diced tomatoes and remaining cheese. 12. Cover with the remaining tortilla. 13. Cook in the oven for about 5 minutes. 14. Cut the quesadilla into 8 wedges and enjoy.

115

PB&J

Quesadillas

Prep Time: 3 mins Total Time: 7 mins Servings per Recipe: 1 Calories 270.9 Fat 5.6g Cholesterol 0.0mg Sodium 445.7mg Carbohydrates 49.4g Protein 6.4g

Ingredients 1 tortilla peanut butter 1/2 banana, sliced butter raisins jelly honey

nuts chocolate chips

Directions 1. Place the peanut butter onto half of tortilla, followed by the banana slices and your desired topping. 2. Fold the tortilla in half over the filling. 3. Coat the both sides of quesadilla with oil. 4. Place a skillet over heat and cook until heated through. 5. Place the quesadilla and cook until golden brown from both sides. 6. Cut quesadilla into wedges and enjoy.

116

PB&J Quesadillas

Brooklyn

Cheesecake Quesadillas

Prep Time: 3 mins Total Time: 6 mins Servings per Recipe: 4 Calories 336.6 Fat 21.8g Cholesterol 62.4mg Sodium 373.6mg Carbohydrates 30.3g Protein 5.9g

Ingredients 4 flour tortillas 8 oz. cream cheese, soft 2 tbsp sugar 1/4 tsp vanilla 1/4 cinnamon

1 apple, sliced butter cinnamon-sugar mixture

Directions 1. In a bowl, add the sugar, cream cheese, cinnamon and vanilla and cinnamon beat until creamy. 2. Place the cream cheese mixture onto half of each tortilla, followed by the apples. 3. Carefully, fold each tortilla in half over the filling. 4. In a skillet, add a little butter and cook until melted. 5. Add the quesadillas, 1 at a time and cook 6. until golden brown from both sides. 7. Transfer the quesadillas onto a platter and dust with the cinnamon sugar. 8. Cut each quesadilla into wedges and enjoy.

Brooklyn Cheesecake Quesadillas

117

SOUTH HOLLYWOOD

Quesadillas

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 1 Calories 1295.6 Fat 60.2g Cholesterol 53.5mg Sodium 2273.1mg Carbohydrates 159.9g Protein 40.4g

Ingredients 2 flour 8-inch tortillas 1 medium avocado, peeled, pitted and diced 1 medium mango, peeled, pitted and diced 1/2 C. canned black beans 2 oz. grated Monterey Jack cheese

1/4-1/2 tsp salt 1/4 tsp coriander powder 1/4-1/2 tsp cayenne pepper lemon juice

Directions 1. 2. 3. 4. 5. 6. 7. 8.

118

In a bowl, add the avocado and drizzle with some lemon juice. In a bowl, add the beans, mango, avocado and seasonings and mix well. Place a lightly greased skillet over medium heat and cook until heated completely. Place 1 tortilla and top with the cheese. Cook until cheese melts completely. Place the beans mixture over the cheese and cover with the remaining tortilla. With a spatula, flip the quesadilla and cook until golden brown. Cut the quesadilla into six wedges and enjoy.

South Hollywood Quesadillas

Little

Chili Quesadillas

Prep Time: 40 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 1218.8 Fat 81.1g Cholesterol 206.7mg Sodium 1459.3mg Carbohydrates 58.6g Protein 66.4g

Ingredients 3 tbsp olive oil 1 kg beef chuck steak, trimmed of fat, cut into pieces 1 brown onion, chopped 2 garlic cloves, diced 1 red capsicum, diced 3 tsp Mexican chili powder 2 tsp ground cumin 2 tsp dried oregano 1 tsp paprika 800 g diced tomatoes

3 tbsp tomato paste 1 C. water 420 g canned red kidney beans, rinsed, drained 1/2 C. coriander leaves, chopped 4 flour tortillas 1 C. cheese 1 avocado, diced sour cream

Directions 1. In a pot, add 2 tbsp of the oil over medium-high heat and cook until heated through. Add the beef, capsicum, onion and garlic and stir fry for about 6-8 minutes. 2. Add the oregano, cumin and 2 tsp of the chili powder and stir fry for about 1-2 minutes. Add the kidney beans, tomatoes, tomato paste and water and cook until boiling. 3. Set the heat to low and simmer, covered, for about 19-20 minutes. 4. Meanwhile, for the quesadillas: Place the cheese and remaining chili powder onto 2 tortilla evenly. 5. Cover each with remaining tortillas. In a skillet, add the remaining oil and cook until heated through. 6. Place quesadillas, 1 at a time and cook for about 4 minutes, flipping once half way through. Cut each quesadilla into 8 triangles. 7. Remove the chili con carne from the heat and stir in the coriander, salt and pepper. 8. Enjoy the chili hot with a topping of the avocado and sour cream alongside the quesadilla triangle. Little Chili Quesadillas

119

JULY’S

Red Pepper Quesadillas

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 584.5 Fat 24.2g Cholesterol 35.1mg Sodium 1449.2mg Carbohydrates 73.6g Protein 17.3g

Ingredients 12 tortillas 1 (6 oz.) jars roasted red peppers, drained and cut into strips 5 1/3 oz. chavrie goat cheese

3 -4 tbsp butter

Directions 1. 2. 3. 4. 5.

122

Place the cheese onto 6 tortillas evenly, followed by the red peppers strips. Cover with the remaining tortillas. In a nonstick skillet, add the butter and cook until melted. Place the quesadillas, 1 at a time and cook until golden brown from both sides. Cut each quesadilla into 6 wedges and enjoy.

July’s Red Pepper Quesadillas

Brazilian

Flank Steak Quesadillas

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 514.9 Fat 35.1g Cholesterol 105.8mg Sodium 457.6mg Carbohydrates 10.9g Protein 39.3g

Ingredients 1 lb. flank steaks, cut into strips chopped garlic 2 tbsp cooking oil 1 lime, juiced 3 tsp Worcestershire sauce 3 tsp liquid smoke 1 large white onion, cut into strips

2 large green bell peppers, cut into strips 2 C. grated cheddar cheese flour tortilla guacamole salsa salt and pepper

Directions 1. In a bowl, add the garlic, liquid smoke, Worcestershire sauce and lime juice and mix well. Add the steak strips and coat with marinade generously. Refrigerate to marinate for about 25-30 minutes. In a nonstick skillet, add the oil and cook until heated through. Add the bell pepper and onion and cook for about 4-5 minutes. with a slotted spoon, place the onion mixture onto a paper towel-lined plate to drain. 2. Remove the steak strips from the bowl and discard the marinade. 3. In the same skillet, add the steak strips and sear until cooked through. with a slotted spoon, place the steak strips onto a paper towel-lined plate to drain. Divide half of the cheese onto 4 tortillas evenly, followed by the steak, onion mixture and remaining cheese. 4. Cover with the remaining tortillas. 5. Place another nonstick skillet over medium heat until heated through. 6. Place the quesadillas, 1 at a time and cook for about 1-2 minute per side. 7. Enjoy alongside the salsa, pico de gallo and guacamole

Brazilian Flank Steak Quesadillas

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4-INGREDIENT

Pear Quesadillas

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 185.4 Fat 12.3g Cholesterol 0.0mg Sodium 178.0mg Carbohydrates 16.3g Protein 3.6g

Ingredients 1 (8 inch) tortillas 1/3 C. shredded Havarti cheese 2 tbsp toasted pecans

pear preserves

Directions 1. 2. 3. 4. 5.

124

Place the Havarti cheese onto one side of tortilla, followed by the pecans. Fold tortilla in half over the filling. Place a greased nonstick skillet over medium-high heat until heated through. Add the quesadilla and cook for about 4 minutes, flipping once half way through. Cut into wedges and enjoy alongside the pear preserves.

4-Ingredient Pear Quesadillas

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