BBQ Turkey Quesadillas

We are always looking for quick easy lunches we can make at work. This was made with leftover turkey in just a few minutes in between customers in our electric skillet. This recipe is a great way to use up leftover turkey at thanksgiving or made with a cooked rotisserie chicken from the grocery store.

BBQ Turkey Quesadillas
Makes 3
Ingredients:
1 tbs oil
1 Small Red Onion Sliced
1/2 C Sliced Mushrooms
1/2 Jalapeno Sliced
1 C Shredded Leftover Turkey
1/4 C BBQ Sauce ( Organicville)
6 oz Jalapeno Jack Cheese
3 Flour (Teff or Brown Rice)Tortillas
Avocado- mashed

1. In a large skillet over medium high heat stir in oil, red onion, mushroom and jalapeno. Saute until caramelized. Toss in turkey to warm.
2. Toss turkey and vegetables in a medium bowl with BBQ sauce.
3. Sprinkle about 1 oz of cheese on half of one tortilla, top with 1/3 of BBQ filling and sprinkle with another 1 oz of cheese and fold tortilla over. Repeat with other 2 tortillas.
4. Place quesadilla in pan that you cooked the vegetables in and cover with a lid. Cook 2-3 minutes until browned then flip and brown other side. Repeat with remaining quesadillas.
5. Cut quesadillas into fouths and serve with avocado.

These can be prepared ahead of time through step 3 and heated at work.

Asian Tofu Tacos

Asian Tofu Tacos

These tacos have it all. Crunch from the Cashews and Cabbage, Creamy Avocado, Tang from the Rice Vinegar and Spicy Kick from the Sriraccha. They are so good you will forget that they are meatless!

Ingredients:
1 (14-ounce) package extra-firm tofu, drained
1/8 tsp ginger powder
1/4 tsp garlic powder
2 Tbs soy sauce
2 tablespoons grape seed oil
2 tablespoons unsalted cashews
1/4 cup rice wine vinegar
3 tablespoons water
1 1/2 tablespoons sugar
1 1/2 cups (2-inch) julienne-cut carrots
1 1/2 cups (2-inch) julienne-cut cabbage
1 ear of corn, cut off cob
2 tablespoons mayonnaise
1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon rice wine vinegar
6 (6-inch) corn tortillas
1 avocado diced
1/4 cup diagonally sliced green


1. Cut tofu into Cubes. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes.

2. Combine 1/4 cup vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add carrots, corn and cabbage. Let stand 15 minutes; drain.
3.Heat a large skillet over medium-high heat. Combine ginger, garlic and soy sauce in a medium bowl. Toss tofu cubes in soy sauce mixture. Add oil to pan, and swirl to coat. Add tofu to pan; cook 10 minutes or until browned, turning to brown all sides. Remove tofu from pan, and drain on paper towels.
4.Add cashews to pan; cook 30 seconds or until nuts are just beginning to brown. Remove nuts with a slotted spoon, and coarsely chop. Toss cubes of avocado into hot pan and brown.
5.Combine mayonnaise, Sriracha, and 1 teaspoon vinegar in a small bowl, stirring with a whisk.

6. Working with 1 tortilla at a time, heat tortillas in skillet 15 seconds on each side or until lightly browned. Arrange about 1/4 cup carrot mixture in center of each tortilla; top with tofu pieces,avocado, a sprinkle of cashews, mayonnaise mixture, and green onions.

Fried Chickpea and Spinach Pitas with Creamy Yogurt Sauce

Fried Chickpea and Spinach Pitas with Creamy Yogurt Sauce
Makes 3 Whole Pitas
Yogurt Sauce
1/2 cup plain 2% reduced-fat Greek yogurt
2 teaspoons fresh lime juice
1/8 tsp sea salt
2 garlic cloves, minced
1/2 small zucchini, seeded, and shredded
For Chickpeas
1 (15-ounce) can organic chickpeas (garbanzo beans), rinsed and drained
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons Spanish smoked paprika
1/4 teaspoon ground red pepper
1/2 tsp sea salt
For Spinach
1/2 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
3 cups loosely packed Spinach
Finish with
6 (1/4-inch-thick) tomato slices or 6 grape tomatoes halved
3 (6-inch) whole-wheat pitas, halved


1. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry.

2. Combine yogurt, lime juice, 1/8 teaspoon salt, garlic, and zucchini in a small bowl. In a medium bowl combine remaining 1/2 teaspoon salt, cumin, paprika, and red pepper, set aside.
3. Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10-12 minutes or until lightly browned and crispy, stirring frequently.

4. While Chickpeas cook, combine remaining 1/2 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add spinach; toss gently to coat.
5. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Add to seasoning mixture, toss well to coat.
6.Add chickpea mixture to spinach and stir.
7.Place Pitas in skillet that has been turned off, but still warm
8.When pitas are warm, fill each pita half with about 2/3 cup chickpea/spinach mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
Here are two of the finished pitas. They look a little skimpy because we over filled the first two, quickly ate them and realized we forgot to take a picture!

TIP:
Here are all my ingredients ready to go.

I like to have everything set, that way I don't forget anything. Also if the little one starts fussing I can do the rest one handed!