Roasted Veggies Quesadillas

Mon, 03 Feb 2014 13:40:26 +0000

When it comes to getting anyone to eat veggies, you’ll always be successful with either adding cheese or roasting!

I’ve seen a person go from hating Brussel sprouts to eating an entire plate of those bad boys just by roasting them, roasting brings out the party side of veggies, and I think we all know how exquisite a good cheese added to any veggie can be!

So for this recipe I do both, I add cheese and I roast the veggies, then finally I wrap with a warm tortilla and melt everything together producing some beautiful bites!

This recipe is super easy and fuss free for those hectic weekday evenings!

The creamy Spanish Rice compliments this dish perfectly and should be enjoyed with fresh Pico de Gallo then dipped in sour cream!

Roasted Veggie Quesadillas

2014-02-02 19:19:21

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Ingredients

2 cups chopped butternut squash
1 chopped Parsnip
1/2 Turnip
1 small Shallot
1 Teaspoon Kosher salt
1 Tablespoon Canola Oil
Bunch of Cilantro
6-8 Tortillas
2 cups shredded cheese (Colby jack, cheddar, Monterey Jack)

Instructions

Pre heat oven to 400 degrees.
Chop veggies into small cubes.
Place veggies on roasting pan sprinkle with salt.
Pour oil over veggies and mix everything on the pan and spread out evenly.
Bake 20 minutes.
Heat skillet and tortillas on both sides.
Spread a liberal amount of cheese onto tortilla.
Top with veggies and cilantro.
Top with another layer of cheese.
Fold tortilla over and flip.
Heat until cheese is melted through.

By Christina Heggins

A Soulful Twist http://asoulfultwist.com/

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Beefy Chili Baked Spaghetti

Thu, 21 Nov 2013 00:13:44 +0000

This recipe is something I came up with during a great dinner compromise.

As a family we discuss what we’ll be having for dinner way in advance and this recipe cam from one side wanting Chili and another side…mainly me wanting something toddler friendly.

My twins and husband love Chili but it’s not very baby/toddler friendly, but spaghetti is, not to mention it’s super easy!

The baby usually makes a mess with spaghetti but he enjoys every bite and can feed it to himself.

So why not incorporate the two dishes?! The great thing about this dish is you probably already have the key ingredients in your kitchen.

This family friendly meal has enough flavor to satisfy an adult palate and make the kids do a happy dance at the same dang time.

So here’s all you need…..

1.5 lbs 80% Lean Ground Beef

1 onion chopped onion

6 oz can tomato paste

28 oz Crushed Tomatoes

1 Tablespoon Garlic Powder

1 Tablespoon Chili Powder

½ Tablespoon cumin

½ Tablespoon dried Oregano

1 Tablespoon dried Parsley

1 Beef bouillon

1 cup beer

1 box of spaghetti

6 oz Sliced Pepper jack Cheese

Pre heat Oven to 400 Drizzle a little olive oil in hot skillet and saute onion.

Break up ground beef and put into pan.

Make a little well in the middle of cooked meat and add the tomato paste.

You need to cook the paste a bit just to wake up all the flavor…It has been sitting in a can for some time.

Add chili powder, garlic powder and cumin, mix in good.

Now pour in the crushed tomatoes.

Bring to simmer.

Add Parsley, oregano, beef bouillon and beer.

I had on hand, an apple cider beer, and it added a great flavor to the dish!

Place top onto pan and bring to medium low let simmer for about 5 minutes.

In a large pot bring water to boil.

Break spaghetti noodle in half, and cook in boiling water for 7 minutes just shy of al-dente.

Straight from the boiling water put spaghetti into sauce.

Put everything in baking dish.

Place sliced pepper-jack cheese over top of spaghetti.

Bake in oven for 12 minutes or until top gets bubbly brown.

Take this chili spaghetti to the next level and crumble some sweet cornbread on top!

Happy eating!

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A Soulful Twist » cheese

Roasted Veggies Quesadillas

Beefy Chili Baked Spaghetti