Meat Share
Ground
Oh,
yummy, we have some cool things in the veggie share to make: Chili-Pumpkin Pesto (see recipe in the veggie sheet) Let’s use it to make:
Chicken Quesadillas
4 whole wheat flour tortillas
2 boneless chicken breasts – pan grilled and cubed
1 cup grated cheese – Colby
or cheddar or motz – whatever you like
¼ cup grated parmesan cheese
2 tablespoons butter
chili-pumpkin
pesto
Spread
the pesto on each tortilla. Sprinkle about a ½ cup of chicken on one half of
each; then sprinkle with each of the cheeses. Fold the tortillas in half. Melt
the butter in a large skillet over medium heat and put in the dillas. Give each
side 2 to 3 minutes until they start to brown and the cheese is meltty. Take
out and cut to four pieces and eat ‘um up as soon as they are cool enough to
get into your mouth
This
cute pasta would makes a lovely baked pasta dish
Baked
Pasta Dish
1
pound pasta – a little undercooked and drained
½
package chicken apple sausage – cut into little pieces
1
pound ground turkey
2
tablespoons extra virgin olive oil
1 Anner’s
meat sauce kit
½
pound cheese – cubed or grated I usually use any bits of leftover fairly mild
cheese. This is a great way to have those bits and pieces not go to waste. In
fact when you have a piece like that, cube it up and freeze it in a ziplock bag
and just keep adding to it ‘til you are ready to make something like this.
½
cup grated parmesan
Brown
the meat in the oil. Add the meat sauce kit and let simmer 10 minutes. Now
smear just a little of it on the bottom of a “pammed” baking dish. Now put in a
layer of noodles, a layer of cheese and spoon on a layer of sauce. Repeat and
sprinkle with parmesan. Bake at 350 degrees for 25 minutes. Eat all you want
and freeze the rest for a quicky dinner anytime you need it.
Now have a wonderful weekend
and remember to eat healthy – it’s more fun!
Love,
Available at ORGANIC