Spicy Black Beans and Zucchini Quesadillas

My experience in the kitchen has been more successful than not, but I haven't reached the level of confidence yet to just start experimenting at random and throwing ingredients together to make magic happen. Thank goodness for all the food blogs! This meal needed to meet three key requirements: use zucchini; be vegetarian-friendly; and most of all be fast and easy with minimal cleanup. I found this recipe on Green Lite Bites and it turned out to be just what I was looking for. Not only was it a satisfying dinner but I even made some tasty eggs with the leftovers the next morning!



Spicy Black Beans and Zucchini
1 small diced onion (I added more because, well, I love onions)
1 small zucchini, diced
Salt and pepper, to taste
1 tsp chili powder
1/2 tsp cumin
1 can black beans, drained and rinsed
2 tbsp salsa (I used some homemade pico de gallo that was on hand)
Non-stick cooking spray

Spray pan with cooking spray and heat over medium heat. Add onions and cook until softened. Add zucchini and cook another 2-3 minutes. Sprinkle mixture with spices. Stir in beans and salsa and cook another 2-3 minutes until warmed through.

Waste Not, Want More Pasta

The Beanpole is working from home this week and it's taking some adjustments to making "man-sized" meals again. I started to prepare the Stuffed Portabella Mushrooms Caprese, took one look, and realized that the poor guy would just not be satisfied with one little mushroom cap. We're heading to the in-laws' for Christmas early next week and kept the grocery shopping to a minimum and instead planned on making a couple bigger, heartier dishes that would yield plenty of leftovers and no waste so choices were limited. I threw on a pot of pasta, grabbed acouple items that would pair well with the mushrooms and was rather surprised at how tasty the dish turned out. True, it's difficult to ruin pasta but this surprisingly flavorful dish is perfect for rushed evenings!


Waste Not, Want More Pasta
1/2 lb penne pasta
1 14oz can diced tomatoes with basil, garlic, and oregano, drained
2 cups fresh spinach, chopped
3/4 cup shredded mozzarella cheese
1/2 cup milk
fresh parmesan for grating
1-2 slices proscuitto, chopped

Cook pasta according to package directions. Stir in tomatoes and spinach, let warm. Add cheese, stirring to combine. Pour in milk, stir, and cook 2-3 minutes. Serve warm with topped with freshly grated Parmesan cheese and proscuitto.