I felt CRUMMY most of today, but managed to get my menu made so I can drag myself grocery shopping tomorrow. Sounds fun, doesn’t it?
|Monday: Roast Chicken, rice, carrots|
|Tuesday: Kielbasa, mac’n’cheese, carrots/sugar snap peas|
|Wednesday: Chicken and dumplings|
|Thursday: Quiche. Fruit|
|Friday: DiGiorno Pizza|
|Saturday: Dinner with Nana at Chile’s|
|Sunday: Smoked turkey, Brie and apricot quesadillas|
Now, for Sunday’s meal, I only watched Semi-Homemade Cooking with Sandra Lee once. Jim happened to sit down and for whatever reason actually watch it with me. These quesadillas are so YUMMY! Here is her recipe, which you can also find on foodtv.com
8 flour tortillas, taco size (recommended: Mission)
5 ounces brie cheese, sliced, divided
3/4 pound smoked turkey breast, thinly sliced, divided
1/2 cup apricot preserves (recommended: Smuckers), divided
1 cup shredded Monterey Jack cheese (recommended: Kraft), divided
2 cups fresh mixed herbs (parsley, basil, tarragon, chives, mint, oregano)
1 tablespoon fresh lemon juice
Freshly ground black pepper
Set up grill for direct cooking over medium heat and oil grate when ready to cook.
Lay out 4 tortillas; top each tortilla with brie, smoked turkey, apricot preserves, and Jack cheese. Top with remaining tortillas.
In a bowl, toss to combine herbs and lemon juice. Season with salt and pepper; set aside.
Place quesadillas on hot oiled grill for 3 to 4 minutes per side or until cheese has melted flipping with a spatula. Serve hot topped with mixed herb salad.
Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish, as directed.
Now, I will say that we skip the “salad/herb” topping and just have them plain and they are still YUMMY. Messy, oh my Yes. But so worth it! I use whole wheat tortillas because that’s only what I buy (5 net carbs! and high fiber!). I’ve also used whatever 2% shredded cheese I had on hand, which could be mozzarella or “Mexican blend”. It’s still always delicious! And I’ve never done it on the grill, although I’m sure it’s yummy as well.