Apologies for the long blogging hiatus. Christmas really snuck up on me this year and as such, I was scrambling up until 2am on Christmas Eve to get everything finished and ready (that’s the last time I try to knit 8 scarves in two weeks…). And then it was New Year’s and everything was just super busy, so I regret that I didn’t do much cooking or blogging over the holiday. However, now that it’s January, this is the perfect time to jump back in to meal prepping and healthy eating. As you probably know from several of my more recent blog posts, I’ve been on a low carb kick, or at least a “lower carb” kick. In general we get way more carbs than we need, and it’s not helping America’s current obesity problem. So I’ve been trying to really cut back on the amount I eat (this coming from a girl who, in college, would eat three giant plates of cold pasta topped with Italian dressing and call it a meal…..but that was before I was a nutrition major…..and maybe just a few times after 😉 ). Today’s recipe is just a really simple idea for a low carb quesadilla that’s packed with protein and at least one (if not two) servings of veggies. Forgive the bad picture – I left my good camera at my parents after Christmas and I haven’t retrieved it yet.
These were really easy to make. Here’s how you do it…
1 package low carb quesadillas (8 count)
1 10oz package of frozen chopped spinach
1/2 cup shredded, reduced fat mozzarella cheese
1/2 cup low fat cottage cheese
1 cup shredded, reduced fat Colby Jack cheese
1 large (12 oz) can of Chicken breast
Optional but highly recommended, low fat sour cream for dipping
1. Thaw the frozen spinach in the microwave (take off the wrapping and microwave the cardboard box on a paper towel for five minutes) and then push all the water out using a colander. Then, throw the spinach in a big mixing bowl.
2. Add in the mozzarella cheese, the cottage cheese, and 1/2 of the Colby Jack cheese. Then, drain the water out of the canned chicken and break the chicken into small pieces using your hands as you add it to the mixing bowl. Mix well.
3. Heat a medium sized pan over medium heat and either spray with non stick spray or heat up a tsp of olive oil. Cook one side of the tortilla for a few minutes till it starts to crisp up, and then flip it over. Add a few tablespoon-fulls of the mixture to one side of the wrap. Sprinkle a little of the extra colby jack cheese on top and heat for a few minutes. Fold the wrap in half and press to “seal”. Then remove quesadilla to a cutting board and use a pizza cutter to slice into 3 triangular pieces.
4. Repeat this 7 more times to use all the wraps and all the mixture. Then, add a generous dollop of sour cream on top and enjoy!
Nutrition Info for one quesadilla (makes 8): 190 kcal, 14 g CHO, 7 g FAT, 19 g PRO, 7 g fiber.
This was a really easy, really fast meal. Great for those busy weeknights as we all get back into the swing of things after the holiday 🙂
Oh, and what are your New Years resolutions? One of mine is to get more physical activity. I got a FitBit Force for Christmas and I love seeing how many steps I take each day. I never realized how hard it is to actually get to 10,000 steps! Anyone else have a fit bit and want to be fitbit friends?