This n' That

With summer here, I have decided to have a PLAN.. to beat the FOOD funk that I sometimes get into! Have YOU ever calculated how many meals you cook in month? or a YEAR? It's amazing. Anyways, I always make a monthly menu, but for the summer I am trying something different..... Theme nights, and then I am going to collect 12 of each kind of recipe, put them into my Mastercook recipe software, and work my way through those, adding them into my  Google Food Lady Calendar that I created to help me stay on track.    I get bored cooking the same things over and over again, and it's good for the kids to try different flavours too. If you have a favourite Main Course Salad recipe that you'd like to share, I'd love to have it, and I'll send one random entry a Prize pack of scrapbooking supplies! Send me your entry by Sunday May 1st for a chance to win.

Mon: Burgers: Lamb, Chicken, Turkey, Brook.... you get the idea!
Tue: Sandwich and Salad or Sandwich and Soup
Wed: Kebab Night
Thu: Pasta Night
Fri:  Main Course Salads
Sat: Sausage and Grilled Veggies
Sun: Mexican Night; Fajitas, Tacos, Nachos, Enchiladas, Burritos..etc.


Bean and Cheese Quesadilla's

1 tablespoon olive oil
1 small onion, finely chopped
1/2 small green pepper, seeded and chopped
1 can black beans, drained and lightly mashed
1/2 cup salsa
1/2 teaspoon chili powder
1 package whole-wheat tortillas -- (10 count)
8 ounces reduced-fat pepper Jack cheese -- shredded
1/2 cup cilantro leaves
Extra salsa for serving (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion
and green pepper and cook for 4 minutes, stirring occasionally. Stir in
beans, salsa and chili powder. Cook for 3 minutes, stirring occasionally.

2. Spray a large nonstick skillet with cooking spray. Place over
medium-high heat. Place one tortilla in the skillet and cook for 1 minute.
Spread 1/3 cup of the bean mixture and 1/3 cup of the cheese evenly over
the tortilla. Sprinkle some of the cilantro over the top. Place another
tortilla on top and cook 1 minute. Press gently with a spatula and turn.
Cook for 1 minute or until browned.

3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat
with the remaining ingredients to make four additional quesadillas. Allow
skillet to cool slightly if it becomes too hot.

4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each
person (there will be 2 leftover wedges for non-dieters to enjoy)

While I'm in the organizing mood.... I thought I would share with you THIS fantastic paper organizer from Boxed Treasures. They are located out in Alberta, and they make these incredible, sturdy, alterable and yes, they can make CUSTOM pieces to help us all get our scrap spaces looking beautiful, but more importantly, organized and functional. There was one was on display in the Canadian Scrapbooker Booth at Scrapfest, and it's currently living at my house (YES). It looks awfully nice filled up with all those shades of card stock.. can you say PRETTY!  This picture is of the larger version.....I have the smaller one with 11 shelves!  It fits perfectly onto my built in shelves in the scrap area and it makes me happy.   These are really really sturdy units.... so even though the shipping might be a bit high, I think they are totally worth it.

That's it for today, I do have a card ALMOST finished, if I am lucky I'll get to it tonight and I'll be able to share it tomorrow.  So many things to do, so little time.