Hiatus

I'm feeling completely overwhelmed lately with all that I need to get done to move in two weeks, plus keeping up with normal day to day stuff, and some personal stuff that's going on, so I'm going to put my blog on hold for a few weeks as I just can't handle one more thing on my plate right now. We move in two weeks, so once we're settled I should be able to get back into the swing. I'm keeping track of what all I'm making so at some point I can do posts on them because we have had some new, good stuff lately. i just think if I try to do this along with everything else my head might very well explode. so, I'll see ya in early June!

Spicy Zucchini Quesadillas

My internet is working currently (which means it will probably stop in the next couple minutes), so I just had to really quick post the recipe I made last night because they were AWESOME!!! So awesome in fact that I didn't even take a picture because I was too busy diving into it. The recipe comes from a cookbook put together by members of a parenting message board I belong to and has all sorts of yummy recipes. I was looking through it recently for some new vegetarian meal ideas and saw this. Since I occasionally get zucchini in my produce co-op basket I made a mental note of the recipe. Of course when I got said zucchini this past weekend, I had already packed that cookbook for our big upcoming move. Oops. But, thankfully, one of the other women on the board posted the recipe so I didn't have to open all my cookbook boxes (yes, I have multiple already and still haven't finished packing them all) and find this one.

Spicy Zucchini Quesadillas

1 large onion, chopped
1/2 cup sweet red pepper, chopped
1 teaspoon butter, softened
2 cups zucchini, shredded
2 TBSP taco seasoning
2 Tbsp butter, softened
8 flour tortillas
8 oz pepper jack cheese, shredded

In a skillet, saute onion and red pepper in 1 tsp. butter for 3 mins. Stir in zucchini and taco seasoning; saute 3 to 4 mins longer or until veggies are tender. Remove from heat. Spread remaining butter onver one side of tortillas. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over. Cook over low heat for 1-2 mins on each side, or until cheese is melted. Serve with salsa, sour cream, and jalapenos.

*****

The only thing I changed was using Monterey Jack cheese instead of pepper jack because I didn't think the boy would eat it that way. And instead of sauteeing the onion and red pepper in butter, I just sprayed the pan with non-stick spray to save some calories. I wasn't entirely sure if the recipe was supposed to make eight quesadillas (each tortilla fold over in half) or four (tortilla spread out and topped with a second), so I went with making four.

These were FANTASTIC!!! We all really liked them. The boy and baby originally split one, but the baby ended up having part of mine because he wanted more! The husband and I both thought a whole one was very filling, which was good because I was concerned it wouldn't be enough food and we'd end up hungry still after we ate. This is definitely getting added in to my vegetarian meal rotation--especially with the summer approaching and the abundance of zucchini it can bring!

I'll make them again soon so I can post a picture!

Computer Issues

Just wanted to let everyone know that our internet connection is being incredibly wonky. Our cable company came out yesterday to check it out and told me I need a new modem. Lame...especially since we've only had this one no more than two years. So meanwhile I probably won't be able to post a whole lot until this issue is resolved. I'm thinking I'll type up the posts I need to do in Word and then just copy them over once I have steady internet.