Spicy Veggie Quesadillas

From Favorite Brand Name Fresh Foods

INGREDIENTS:
1 small zucchini, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 clove garlic, minced
1/2 tsp chili powder
1/2 tsp ground cumin
8 6-inch flour tortillas
1 cup shredded cheddar cheese
1/4 cup chopped cilantro

DIRECTIONS
Spray a non-stick skillet with cooking spray.  Heat over medium heat.  Add veggies and spices and cook until veggies are crisp-tender.  About 4 minutes.
Spoon vegetable mixture evenly over one tortilla. Sprinkle evenly with cheese and cilantro.  Place another tortilla on top and heat on skillet sprayed with vegetable spray. 
Cut before serving.

Banana Blueberry Muffins

From The New American Heart Association Cookbook

INGREDIENTS
1 cup flour
1 cup whole-wheat flour
1/3 cup firmly packed light brown sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 medium banana, mashed
1/2 cup orange juice
1/4 cup unsweetened applesauce (or oil)
1 Tbsp flaxseed meal mixed with 3 tbsp water
1 Tbsp vegetable oil
1 cup blueberries

DIRECTIONS
Pre-heat oven to 400 degrees.  Spray a 12 cup muffin tin lightly with vegetable spray.
In a mixing bowl, mix dry ingredients and make a well in the center.  Whisk remaining ingredients, except blueberries.  Pour into well in center of dry ingredients and stir until just moistened.  Fold in blueberries.
Scoop into muffin tin and bake 12-15 minutes.

Green Chili Enchiladas

From Once-A-Month Cooking Cookbook

INGREDIENTS
1 lb ground beef
1 1/2 cups finely chopped onion
1 Tbsp chili powder
1 tsp cumin
salt and pepper to taste
2 cups grated Monterey Jack cheese
8 - 12 tortillas
1 10.5oz can condensed cream of chicken soup
1/2 cup milk
1 1/2 cups sour cream
1 4oz can diced chilies

DIRECTIONS
Cook the ground beef with onions until browned. Drain grease and return to pan. Combine with chili powder, cumin, salt and pepper and 1 cup cheese. Spoon enough meat mixture on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2 inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, milk, and green chilies to make a sauce; pour over tortillas.
Bake uncovered in a 375 degree oven for 20-25 minutes. In the last 10 minutes sprinkle the remaining cheese on top.

We usually make only half of the tortillas and freeze half of the sauce.