Today’s Meatless Monday is courtesy of my friend Sara at The Baby P Journey and the original recipe is found here. I cannot wait to try this tonight! I will be using frozen corn (because it’s what I have) and will probably add cumin to the recipe (because I love it). My plan is to make this tonight and then use the filling to serve over rice and in tacos later in the week
Black Bean and Corn Quesadillas
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
ETA-The verdict, this is delicious but I suck at making quesadillas look pretty when I do them on a stove top I added an extra 1/4 cup of salsa and cumin to taste. I served it topped with more salsa (love that stuff) and sour cream. AWESOME.
I have made friends with 2 of the ladies at work and I love them They are sarcastic and funny and they let me in on “the elephant in the room”, which is a toxic co-worker. I thought it was just me that she didn’t like but it’s everyone. I feel much better now; not that everyone has to like me but I seriously felt like she hated me, and just me. Any of my old Polk coworkers reading this, she’s like the one that left right after I started there
I also taught my first class today and apparently I rocked it. Another coworker (not the two ladies, an older SWEET AS PIE lady) complimented on it, my boss complimented me on it AND so did some of the individuals in the class. Public speaking/teaching is not my favorite thing in the world but I’ll do it when I have to, and I’ll be doing it on a regular basis here. Giving quick 10 minute briefs are nothing but teaching a class of 30 how to resume intimidated me at first. I feel much better after getting this first one out of the way.
I am enjoying meeting my clients here at this military post. Today I spent 30 minutes talking to a soldier who used to be in “the unit that doesn’t exist” and it was so interesting. No, he didn’t tell me any military secrets or clssified information but he did tell me how he was on Lost when he was stationed in Hawaii and how is an amateur stand-up comic. Seriously, I cannot imagine what his stand up routine must be like. I am hoping to see him perfrom during an open mic night. Today I scheduled 3 one on one counseling sessions for this week and Monday. I LOVE that part of my job and getting back to that part. As long as I focus on that and helping the soldiers in general, I think I’ll be fine.
Oh and I’m off on Friday We have this work week flexibility thing so as long as I work a total of 80 hours during the pay period, I can take off a Friday a month. Making up 8 hours over 9 days is easy for me so I am loving it! Friday I’ll be taking Ranger and Bear to the vet-Ranger needs shots and we now think Bear has an ear infection, not ear mites. (I feel like a bad Mommy.) I’m also thinking of getting a haircut and going shoe shopping. Hmmmm, maybe I’ll call that Aveda salon by BWW for an appointment, then I can shoot over to DSW before I take the dogs to the vet. Yep, that sounds like a good plan
On a completely unrelated note, we paid off 2 credit cards today (only 4 to go), I’m running again today after taking 3 days off (stupid injury) and I’m making “Black Bean Lasagna” for dinner tonight (it’s in last week’s Meatless Monday). It sounds delish and other than the black olives, which I will omit, there is nothing in it that I don’t like. I feel confident that it will be a hit.
Here is the original recipe from bakespace.com. My changes are in bold
1 (7 ounce) package spaghetti, broken
2 cups cubed, cooked chicken
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
* Instead of spaghetti noodles I used whole wheat angel hair pasta. I left out the pimentos, salt and pepper and added a can of Rotel. I used abut half the milk because the rotel added a good bit of liquid. Next time I plan to use 2 cans of Rotel.*
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos *this is where I added the Rotel* if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
It was so freaking good-can’t wait to have leftovers tonight!
I’m actually making something new for breakfast and I’ve been told that it’s a super yummy recipe. Of course I had to share it with all of you Along with this we are having English muffins, half caff/half decaf coffee and fruit. Can’t wait until the oatmeal is done!
1/2 cup oil
3/4 C brown sugar
3tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 1/2 C milk
Whisk until mixed. Stir in 4 Cups old fashioned oats. Can add 1 Cup raisins if want to-I did. Pour in 9×13 greased baking dish. Bake at 350 degrees for 20-30 minutes.