Quesadillas with Stealth Ninja Squash

Recipes, Stealth Ninja Vegetables

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01 Feb 2010

Another smashing success in the Stealth Ninja Vegetable Experiment!

I made 2 more recipes out of the cookbook, Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food: Chicken Quesadillas (with Stealth Ninja Butternut Squash), and Guacamole (with Stealth Ninja… well, I guess the avocados are pretty Out There with their Green Flags Flying… hmmm).

In addition to butternut squash, the quesadillas also had stealth ninja white beans! What a crazy amount of ninja going on in there!

I did not have my camera nearby, so alas, I have no photos, but the prep was super easy (and therefore not worthy of Adventure status here at Epic Organic). All I can say is – these quesadillas were wonderful and the guacamole was heavenly! I used all organic ingredients and can’t wait to have the leftovers for lunch tomorrow. Insanely delicious, and again – not a single sign of odd vegetable tastes anywhere (aside from the flamboyant avocados). If you’re a fan of chicken quesadillas, these are gooey-delicious and filling (and a great source of vitamin A!)

Here are the recipes as I prepared them, along with approximate nutrition info at the bottom of each one:

Quesadillas with Stealth Ninja Squash

Posted February 1, 2010 by Shelly in Posted In: Dinner

Adapted from Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food by Jessica Seinfeld. Serve with fresh salsa or Stealth Ninja Guacamole. Makes 4 servings of 2 wedges per serving.

Details

• Prep Time:
  15 min
• Cook Time:
  15 min
• Ready In:
  30 min

Ingredients

• 1/2 pound boneless, skinless chicken breast
• 1/2 cup white beans canned
• 1/2 cup butternut squash puree
• 1/2 cup sour cream reduced fat
• 1/2 cup shredded cheddar cheese low fat
• 4 whole whole wheat tortillas 8 inches round
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon chili powder or to taste
• 1 tablespoon olive oil

Directions

Pre-Prep: puree a roasted butternut squash.

1. Preheat oven to 400F.
2. In a small bowl, mix together salt, pepper, and chili powder.
3. Heat a large skillet sprayed with non-stick cooking spray over medium-high heat. Once hot, add olive oil.
4. Add chicken breasts to skillet and sprinkle with spice mixture. Cook 5 minutes per side, then reduce heat to low, cover, and cook 9-10 more minutes or until cooked through.
5. While the chicken cooks, in a small bowl or mini-chopper, mash the beans and sour cream together.
6. In another bowl, mix the shredded cheese and butternut squash puree.
7. When the chicken is done, cut it into small cubes or strips.
8. Place 2 tortillas on a baking sheet.
9. Spread the bean mixture over the 2 tortillas, then add the chicken.
10. Spread the cheese mixture over the other 2 tortillas, then press the cheese tortillas on top of the chicken tortillas, sandwich-like.
11. Bake at 400F until tortillas are crisp, 6-8 minutes.
12. Cut into wedges and serve with salsa or guacamole.

Approximately (per serving): 266 calories, 10g fat (4g saturated), 26g carbs (3g fiber, 1g sugar), 20g protein. 38%/33%/29% Fat/Carb/Protein. Vitamin A - 118%. Vitamin C - 14%. Calcium - 17%.

Stealth Ninja Guacamole

Posted February 1, 2010 by Shelly in Posted In: Appetizers

Adapted from Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food by Jessica Seinfeld. Actually, there's nothing rally stealth about the vegetables in this one! But this recipe goes quite well with the Quesadillas with Stealth Ninja Squash!

Details

• Prep Time:
  8 min
• Ready In:
  8 min

Ingredients

• 1 cup avocado puree
• 1/2 cup plain Greek yogurt low fat
• 1 tablespoon mayonnaise reduced fat
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder

Directions

To puree the avocado:

1. Slice the avocado in half, lengthwise. Remove the seed and scoop out the flesh.
2. Blend the flesh in a food processor for 2 minutes or until smooth.

To prepare the guacamole:

1. Stir together all ingredients with a fork.

If not serving immediately, press a sheet of plastic wrap directly on the top surface of the guacamole to prevent discoloration. Refrigerate in an air-tight container for up to 2 days or freeze for up to 1 month. Approximately 40 calories, 3g fat (0g saturated), 2g carb (1g fiber), and 2g protein per serving (2 tablespoons). Makes 1 1/2 cups, or 12 servings.

EpicOrganic.net

Posted: February 1, 2010 at 12:25 am
{Tags: avocado, beans, butternut squash, chicken, oikos, puree, Recipes}
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