#Grilled Corn and Jack Quesadillas

[rustbeltjessie]

We’ve been making some amazing dinners in my house recently, and rather than spam your dashboard with individual posts for each meal, I decided to do a compendium.

Top row:

1. vegetarian calzones (cheese and sauce, plus mushrooms, spinach, fresh tomatoes, and fresh garlic) with a side salad

2. Thai green curry, and spring rolls (with radishes from our garden inside!)

Second row:

1. Southwest burger (chili lime aioli, guacamole, grilled peppered bacon, tomato, grilled red onion, roasted poblano and serrano peppers, pepper jack cheese) and corn on the cob

2. homemade ravioli (filled with ricotta, lemon zest, mushrooms, and asparagus) topped with homemade vodka sauce, served with bread, Italian sausage, and salad

Third row (all from the same evening):

1. mint julep

2. the first harvest of mustard greens from our garden

3. Carolina-style BBQ chicken, biscuits, greens (made with the greens from our garden!), mac and cheese (with bacon, green onions, sharp cheddar, and smoked gouda)

Bottom row:

1. grilled porterhouse steak, grilled asparagus, loaded baked potato

2. grilled quesadillas (cheese, chicken, black beans, jalapeños) and elote-inspired corn

[taralikespink]

Grilled Chicken, Corn and Jack Quesadillas

[girlsonetreehill]

Grilled Chicken, Corn and Jack Quesadillas

[kcowgill]

Tough!

Wordle 242 6/6

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I ran out of guesses on hard mode after two so I had to turn it off to TRY to get through more letters. I have to say though, this one nearly slipped through the cracks.

In other news my wife invited a friend over last night, I've known her for ~20+ years or so; she was originally a senior teammate at the company where my wife had her first post-college job. The friend has been in a bit of a rough patch so my wife was trying to lift her spirits. I think (I hope!) it worked - I outdid myself for Taco Tuesday: marinated skirt steak cooked to perfection, a taco-style lentil option that my wife requested, homemade* refried black beans, onion and cilantro relish, guacamole, elotes** complete with dairy free parmesan (Follow Your Heart brand, REALLY good), soft shells, hard shells, three kinds of quesadillas (well four**** if you count the ones with colby jack my son prefers), and probably some other stuff I've forgotten about. I wanted to do some grilled/sauteed onions but the onion I picked from the grocery store was TERRIBLE; over half the inside was ... not rotten, but damaged somehow? A lot of the onions I get are like this. It really gets on my nerves. --- * So long as you still count it as homemade having used canned beans.

** Not really elotes***, but corn with a garlice/lime/cilantro/mayo sauce with (usually cotija but I have to use dairy free) parmesan, and a hint of (usually chili powder but I have to keep it mild, so) smoked paprika.

*** I don't think "elotes" is proper - I think it should just be "elote" but it sounds weird to me and if adding the s at the end is wrong then I'll gladly be wrong.

**** Flour tortillas with colby jack, chihuahua, or dairy free, corn tortillas with chihuahua cheese.

[brattylikestoeat]

What are you having/what did you have for dinner bratty? I'm making lemon chicken 😊

I ended up having chick fil a, I got a grilled chicken sandwhich with pepper Jack and some fries.

Tonight I’m making  quesadillas and try to make chipotle corn salsa cause it’s so good.

[dietsplansfree]

Just in case you need to hear this: You don't need to lose weight. Not to be happy. Not to fall in love. Not to get the job of your dreams. If you want to lose weight to get healthier? Great. Just know that body size isn't the end-all, be-all of determining your health. Feeling good and taking care of your body is the goal—and that can look like a lot of different things.

But if you want to make some healthy changes to your diet or if you want to lose some fat, committing to a diet plan can really help.

To help you get started, The Biggest Loser nutritionist Cheryl Forberg, R.D., designed this seven-day diet plan for weight loss, which is just like the one that helps the competitors slim down. With this easy-to-follow plan, you're sure to feel refreshed and lose weight (if you want to!) in no time. (Want a longer plan? Try the 30-Day Clean-ish Eating Challenge.)

7-Day Diet Plan for Weight Loss

This is no deprivation diet: You'll eat three meals and two snacks daily, plus each dish packs a filling balance of 45 percent carbohydrates, 30 percent protein, and 25 percent healthy fats. (More on that here: Everything to Know About Counting Your Macros) When it comes to drinks, Forberg recommends sticking to no- and low-cal picks like coffee, tea, and water.

And to accelerate weight loss and build a healthy and strong body, The Biggest Loser trainer Bob Harper suggests doing 60 to 90 minutes of moderate exercise four times a week. (Also read this: How to Build Your Own Workout Routine for Weight Loss)

Monday

Breakfast:

1/2 cup egg whites scrambled with 1 teaspoon olive oil, 1 teaspoon chopped basil, 1 teaspoon grated Parmesan, and 1/2 cup cherry tomatoes

1 slice whole-grain toast

1/2 cup blueberries

1 cup skim milk

Snack:

1/2 cup fat-free Greek yogurt topped with 1/4 cup sliced strawberries

Lunch:

Salad made with: 3/4 cup cooked bulgur, 4 ounces chopped grilled chicken breast, 1 tablespoon shredded low-fat cheddar, diced grilled veggies (2 tablespoons onion, 1/4 cup diced zucchini, 1/2 cup bell pepper), 1 teaspoon chopped cilantro, and 1 tablespoon low-fat vinaigrette (check out these other Buddha bowl recipes too.)

Snack:

2 tablespoons hummus and 6 baby carrots

Dinner:

4 ounces grilled salmon

1 cup wild rice with 1 tablespoon slivered toasted almonds

1 cup wilted baby spinach with 1 teaspoon each olive oil, balsamic vinegar, and grated Parmesan

1/2 cup diced cantaloupe topped with

1/2 cup all-fruit raspberry sorbet and 1 teaspoon chopped walnuts

DILYAZ/SHUTTERSTOCKTuesday

Breakfast:

3/4 cup steel-cut or old-fashioned oatmeal prepared with water; stir in 1/2 cup skim milk

2 links country-style turkey sausage

1 cup blueberries

Snack:

1/2 cup fat-free ricotta cheese with 1/2 cup raspberries and 1 tablespoon chopped pecans

Snack:

1/2 cup fat-free cottage cheese with 1/2 cup salsa

Dinner:

1 turkey burger

3/4 cup roasted cauliflower and broccoli florets

3/4 cup brown rice

1 cup spinach salad with 1 tablespoon light balsamic vinaigrette

GORENKOVA EVGENIJA/SHUTTERSTOCKWednesday

Breakfast:

Omelet made with 4 egg whites and 1 whole egg, 1/4 cup chopped broccoli, 2 tablespoons each fat-free refried beans, diced onion, diced mushrooms, and salsa

Quesadilla made with 1/2 of one small corn tortilla and 1 tablespoon low-fat jack cheese

1/2 cup diced watermelon

Snack:

1/2 cup fat-free vanilla yogurt with 1 sliced apple and 1 tablespoon chopped walnuts

Lunch:

Salad made with 2 cups chopped Romaine, 4 ounces grilled chicken, 1/2 cup chopped celery, 1/2 cup diced mushrooms, 2 tablespoons shredded low-fat cheddar, and 1 tablespoon low-fat Caesar dressing

1 medium nectarine

1 cup skim milk

Snack:

1 fat-free mozzarella string cheese stick

1 medium orange

Dinner:

4 ounces shrimp, grilled or sauteed with 1 teaspoon olive oil and 1 teaspoon chopped garlic

1 medium artichoke, steamed

1/2 cup whole wheat couscous with 2 tablespoons diced bell pepper, 1/4 cup garbanzo beans, 1 teaspoon chopped fresh cilantro, and 1 tablespoon fat-free honey mustard dressing

ALEXANDER PROKOPENKO/SHUTTERSTOCKThursday

Breakfast:

1 light whole-grain English muffin with 1 tablespoon nut butter and 1 tablespoon sugar-free fruit spread

1 wedge honeydew

1 cup skim milk

2 slices Canadian bacon

Snack:

Yogurt parfait made with 1 cup low-fat vanilla yogurt, 2 tablespoons sliced strawberries or raspberries, and 2 tablespoons low-fat granola

Lunch:

Wrap made with 4 ounces thinly sliced lean roast beef, 1 6-inch whole wheat tortilla, 1/4 cup shredded lettuce, 3 medium tomato slices, 1 teaspoon horseradish, and 1 teaspoon Dijon mustard

1/2 cup pinto beans or lentils with 1 teaspoon chopped basil and 1 tablespoon light Caesar dressing

Snack:

8 baked corn chips with 2 tablespoons guacamole (try one of these guac recipes)

Dinner:

4 ounces grilled halibut

1/2 cup sliced mushrooms sauteed with 1 teaspoon olive oil, 1/4 cup chopped yellow onion, and 1 cup green beans

Salad made with 1 cup arugula, 1/2 cup halved cherry tomatoes, and 1 teaspoon balsamic vinaigrette

1/2 cup warm unsweetened applesauce with 1/4 cup fat-free vanilla yogurt,

1 tablespoon chopped pecans and dash cinnamon

ELENA VESELOVA/SHUTTERSTOCKFriday

Breakfast:

Burrito made with: 1 medium whole wheat tortilla, 4 scrambled egg whites, 1 teaspoon olive oil, 1/4 cup fat-free refried black beans, 2 tablespoons salsa, 2 tablespoons grated low-fat cheddar, and 1 teaspoon fresh cilantro

1 cup mixed melon

Snack:

3 ounces sliced lean ham

1 medium apple

Lunch:

Turkey burger (or one of these veggie burgers)

Salad made with: 1 cup baby spinach, 1/4 cup halved cherry tomatoes, 1/2 cup cooked lentils, 2 teaspoons grated Parmesan, and 1 tablespoon light Russian dressing

1 cup skim milk

Snack:

1 fat-free mozzarella string cheese stick

1 cup red grapes

Dinner:

5 ounces grilled wild salmon

1/2 cup brown or wild rice

2 cups mixed baby greens with 1 tablespoon low-fat Caesar dressing

1/2 cup all-fruit strawberry sorbet with 1 sliced pear

ZOEYTOJA/SHUTTERSTOCKSaturday

Breakfast:

Frittata made with 3 large egg whites, 2 tablespoons diced bell peppers, 2 teaspoons chopped spinach, 2 tablespoons part-skim shredded mozzarella, and 2 teaspoons pesto 1/2 cup fresh raspberries

1 small bran muffin

1 cup skim milk

Snack:

1/2 cup low-fat vanilla yogurt with 1 tablespoon ground flaxseed and 1/2 cup diced pear

Lunch:

4 ounces sliced turkey breast

Tomato-cucumber salad made with 5 slices tomato, 1/4 cup sliced cucumber, 1 teaspoon fresh chopped thyme, and 1 tablespoon fat-free Italian dressing

1 medium orange

Snack:

Smoothie made with 3/4 cup skim milk, 1/2 banana, 1/2 cup low-fat yogurt, and 1/4 cup sliced strawberries (Psst: Here are more weight loss smoothie ideas.)

Dinner:

4 ounces red snapper baked with 1 teaspoon olive oil, 1 teaspoon lemon juice, and 1/2 teaspoon no-sodium seasoning

1 cup spaghetti squash with 1 teaspoon olive oil and 2 teaspoon grated Parmesan cheese

1 cup steamed green beans with 1 tablespoon slivered almonds

LITTLEAOM/SHUTTERSTOCKSunday

Breakfast:

2 slices Canadian bacon

1 whole-grain toaster waffle with sugar-free fruit spread

3/4 cup berries

1 cup skim milk

Snack:

1/4 cup fat-free cottage cheese with 1/4 cup cherries and 1 tablespoon slivered almonds

Lunch:

Salad made with: 2 cups baby spinach, 4 ounces grilled chicken, 1 tablespoon chopped dried cranberries, 3 slices avocado, 1 tablespoon slivered walnuts, and 2 tablespoons low-fat vinaigrette

1 apple

1 cup skim milk

Snack:

1/4 cup plain fat-free Greek yogurt with 1 tablespoon sugar-free fruit spread and 1 tablespoon ground flaxseed

1/4 cup blueberries

Dinner:

4 ounces lean pork tenderloin stir-fried with onions, garlic, broccoli, and bell pepper

1/2 cup brown rice

5 medium tomato slices with 1 teaspoon each chopped ginger, chopped cilantro, light soy sauce, and rice wine vinegar

[formeryelpers]

Mi Fiesta Market + Deli, 4502 Carpinteria Ave., Carpinteria, CA 93013

Mi Fiesta is basically a convenience store (like 7-Eleven or Circle K). It’s about the size of your typical convenience store and has very narrow aisles with refrigerated drinks around the perimeter. You can buy your lottery tickets there, chips, vaping supplies, etc.

Surprisingly, they’ve managed to find space for a kitchen that serves up a wide variety of Mexican fare. The menu includes tacos, burritos, tortas, nachos, quesadillas, flautas, burgers, asada fries, seafood, and combination plates. Menudo is offered on Sundays. Breakfast is served till 11:30 AM. Place your order with the kitchen, get a ticket, and pay the cashier. While you’re waiting, you should visit the salsa bar, which features lemon wedges, grilled jalapenos, radish slices, and 3 kinds of salsa.

Meat choices: Asada, carnitas, chicken, lengua, al pastor, cabeza, chile verde (pork in green sauce)

Quesadilla with lengua ($6.99): Flour tortilla, pico de gallo, cabbage, jack cheese. The single flour tortilla was folded over which is more authentic than using two tortillas with a layer of cheese in between – though the authentic version would use a corn tortilla and Mexican cheese. Anyway, I was impressed by the generous amount of lengua. The lengua was cut into large cubes, simply seasoned and fairly tender. One piece tasted like carne asada though. They were generous with the jack cheese too – and the cheese was melted. The pico de gallo was fresh. Overall, I was pleasantly surprised.

Mr. Froyo said his veggie burrito was fine. I noticed it had cabbage, which is unusual. They even put cabbage in the quesadillas. The torta looked like a sub, when the roll is usually round. Hmm. I didn’t try it though.

You can buy meat by the pound and they also offer catering.

3.5 out of 5 stars

By Lolia S.

[disneydreams4u]

Disney World Parks

Vegetarian

Quick Service $

(Not Including Salads or Common Sides, All meat sides should be replaceable with non meat sides)

🦍 🦒 🦍 🦒 🦍 🦒 🦍 🦒

Animal Kingdom

Harambe Market (Africa)

* Roasted Vegetable Bowl-Roasted Vegetables on Cilantro Rice and Salad Greens Bowl finished with Salsa $9.99

Yak & Yeti Cafe (Asia)

(Breakfast)

* Egg White English Muffin- Egg Whites, American Cheese and tomato on a toasted English Muffin. Served with Hash Brown Bites $8.99

(Lunch/Dinner)

* Vegetable Tikka Masala-Garbanzo Beans, Zucchini, Peppers, Onions and Tomatoes in a creamy Tikka Masala Sauce served with White Rice $10.99

Kusafiri Coffee Shop & Bakery (Discovery Island)

* Tomato and Mozzarella Sandwich-with Ugli Ripe Tomato, Fresh Mozzarella and Pesto Aïoli on Focaccia Roll. Served with House-made Curry Spiced Chips $9.99

Restaurantosaurus (Dino-land)

* Black Bean Burger-Spicy Southwestern-flavored Patty on a Toasted Bun with Provolone and House-made Avocado Spread served with French Fries $12.49

* Side Guacamole $1.00

* Jalapeño Poppers- served with Petal Ranch Dipping Sauce $4.49

Flame Tree Barbecue

(Discovery Island)

* Onion Ring Basket $4.49

Pizzafari (Discovery Island)

* Vegetable Pizza-Freshly-baked Pizza with Red Peppers, Green Peppers, Onions and Kalamata Olives served with a small Caesar Salad $10.49

* Cheese Pizza- Freshly-baked pizza topped with tangy Tomato Sauce and Mozzarella served with a small Caesar Salad $9.99

* Garlic Knots-Basket of Fresh-baked Garlic Knots topped with Cheese and served with Marinara Sauce - 4 Pieces $6.99

Pongu Pongu (Pandora)

* Pongu Lumpia- Pineapple Cream Cheese Spring Roll $3.29

* Colossal Pretzel- with Beer Cheese Sauce $10.49

Satu'li Canteen (Pandora)

* Chili-Spiced Crispy Fried Tofu Bowl- Crispy Fried Tofu seasoned with Chili-Spice topped with Crunchy Vegetable Slaw and Boba Balls served with your choice of Base and Sauce $11.49

* Cheese Quesadilla- Cheddar and Mozzarella Cheese in a Tortilla served with Vegetable Chips and Grapes and small Dasani® Bottled Water or Lowfat Milk $5.99

🎬 🎭 🎬 🎭 🎬 🎭 🎬 🎭

Hollywood Studios

PizzaRizzo (Grand Avenue)

* Vegetable Pizza- Pizza topped with Mushrooms, Peppers, Onions and Tomatoes served with Pasta Salad $10.49

* Cheese Pizza- Cheese Pizza served with Pasta Salad $9.99

ABC Commissary

(Commissary Lane)

(Lunch/Dinner)

* Vegan Burger-Vegan-friendly Burger topped with Lettuce, Tomato, Sautéed Peppers and Onions in a Balsamic Glaze, Vegan Mayonnaise Ketchup, Sriracha Mustard on a Brioche Bun served with French Fries $12.49

(Dinner)

* Teriyaki Vegetable Bowl- Stir-fried Napa Cabbage, Snap Peas, Red Peppers, Carrots, Onions, Edamame, Shitake Mushrooms and Broccoli tossed in a House-made Teriyaki Sauce over Brown Rice topped with Crushed Cashews $12.99

* Hummus and Flatbread- Hummus served with Flatbread $5.49

* Southwestern Steak Fries-Signature Southwestern Steak Fries dusted in Chili-lime Seasoning finished with Chipotle Aïoli Drizzle and Queso Fresco $5.49

* Mediterranean Salad- tossed in a Mediterranean Vinaigrette and served with Hummus and Flatbread $9.99

Backlot (Echo Lake)

* Caprese Sandwich-marinated fresh Mozzarella, Vine-ripe Tomatoes, Herb-cheese Pesto, and Arugula on Ciabatta Bread served with Carrot Sticks or French Fries $9.99

* Buttermilk Biscuits- Two Mini Buttermilk Biscuits $3.79

PizzaRizzo (Grand Avenue)

* Vegetable Pizza- Pizza topped with Mushrooms, Peppers, Onions and Tomatoes served with Pasta Salad $10.49

* Cheese Pizza- Cheese Pizza served with Pasta Salad $9.99

* Side Pasta Salad- Macaroni Pasta tossed with Red and Green Peppers, Red Onions, Tomatoes, Kalamata Olives and a House Vinaigrette $2.99

Catalina Eddie’s (Sunset Blvd)

* Cheese Pizza- Cheese Pizza served with Caesar Salad $9.99

* Breadsticks- served with Caesar Dressing $3.39

Farfax (Sunset Blvd)

* 7-Layer Rice Bowl with Vegan Chili-Vegan Chili served over Cilantro Rice, Black Beans, Fire-roasted Corn Medley, Pico de Gallo and Sour Cream topped with Cheddar served with warm Tortillas $11.29

Rosie's All American Cafe (Sunset Blvd)

* Fried Green Tomato Sandwich Fried Green Tomatoes topped with Jalapeño Ranch Dressing, Pepper Jack, Tomatoes and topped with Arugula on Ciabatta Bread $9.99

* Side Onion Straws-Fried Onion Straws served with a side of Texas Petal Sauce $3.49

Woody's Lunch Box

(Toy Story Land)

(Breakfast)

* S'more French Toast Sandwich-Marshmallow and Chocolate Ganache stuffed in Grilled Custard soaked Brioche encrusted with Graham Cracker Crumbs $7.99

* Banana Split Yogurt Parfait-Pineapple, Strawberries and Banana between layers of Vanilla Yogurt and Honey topped with Granola and Dark Chocolate Chips $5.99

(Lunch/Dinner)

* Grilled Three-Cheese Sandwich-Melted Provolone and Cheddar Cheeses with a Cheddar Cream Cheese Spread on Garlic Buttered Grilled Artisan French Bread $8.99

* Vegetable Macaroni Salad- Macaroni tossed with Onion, Red and Green Peppers, Cucumber, Diced Tomato, Green Olive and Italian Dressing $2.99

* Tomato-basil Soup $3.69

🇨🇦🇬🇧🇫🇷🇲🇦🇯🇵🇺🇸🇮🇹🇩🇪🇨🇳🇳🇴🇲🇽

Epcot

The Electric Umbrella

(Future World)

* Three-Cheese Flatbread- Individual Flatbread topped topped with fresh Mozzarella, Provolone, Parmesan and Arugula $10.49

Sunshine Seasons

(Future World: The Land)

(Breakfast)

* Breakfast Power Wrap- with Wild Rice, Sweet Potatoes, Blueberries, Avocado and Tofu $8.49

* Vanilla and Flax Overnight Oats- with Blueberries and Pecans $5.49

(Lunch/Dinner)

* Vegan Korma with Plant-based Chicken and Cashews $8.99

* Cheese Pizza- served with Caesar Salad $10.49

* Black Bean Soup $4.69

Les Halles Boulangerie-Patisserie (France)

* Brie aux Pommes- Brie, Apples and Cranberries in Multi Grain Bread $8.00

* Tartine Aux Fromages- Country Bread, tomato sauce, swiss, parmesan and goat cheese $6.75

* Fromages- Imported Cheese plate $9.25

* Vichyssoise- Potato and leek soup in a bread bowl $5.50

* Quiche Florentine- Spinach, Goat Cheese Quiche $7.00

* Pissaladière- Tomatoes, Olives and Gruyere Cheese $4.50

Tangerine Cafe (Morocco)

* Vegetable Platter served with Tangierine Couscous Salad, Hummus and Tabouleh $12.99

* Tabouleh $5.00

* Lentil Salad $5.00

* Marinated Olives $5.00

* Tangierine Couscous Salad $5.00

Katsura Grill (Japan)

* Vegetable Roll $8.00

* Miso Soup $3.00

* Steamed Rice $2.00

* Edamame $4.00

Liberty Inn (America)

* Grilled Vegetable Burger- Grilled Vegetable Burger topped with Crispy Onions and Barbecue Sauce $10.99

Sommerfest (Germany)

* Nudel Gratin- Baked Macaroni with Cheese Custard $4.49

Lotus Blossom Cafe (China)

* Vegetarian Stir Fry- served with Steamed Rice $9.99

La Cantina de San Angels (Mexico)

* Guacamole with Totopos- Fresh-made Gucamole with Tortilla Chips $8.50

* Empanadas con Queso- Fried Flour Tortillas filled with Cheese and served with Mexican Slaw $11.50

* Refried Beans $1.99

* Macaroni & Cheese- Cavatappi Pasta in a Rich White Cheddar Cheese Sauce $8.50

🎆 🏰 🎆 🏰 🎆 🏰 🎆 🏰

Magic Kingdom

Casey's Corner (Main St. USA)

* Mac and Cheese $3.49

* Plant-based Loaded-slaw Dog-Plant-based Sausage topped with Pickled Slaw, BBQ Vegan Aïoli and Roasted Corn Relish served with French Fries or Apple Slices $11.49

* Plant-based Dog- Plant-Based Sausage in a Potato Bun served with French Fries or Apple Slices $9.49

Tomorrowland Terrace (Tomorrowland)

* Plant-based BBQ Cheeseburger- Plant-based Hamburger topped with BBQ Vegan Aïoli, Vegan Cheddar and Onion Straws served on a Pretzel Bun with French Fries or Apple Slices $12.99

Cosmic Ray’s (Tomorrowland)

* Veggie Burger- by request only

* Plant-based Sloppy Joe- Plant-based Beef Crumbles tossed in a Sloppy Joe Sauce of Diced Onions, Yellow Mustard, Ketchup, Garlic, and Brown Sugar served with French Fries $12.99

The Friar’s Nook (Fantasyland)

* Tots and Cheese Sauce-includes Dannon® Danimals® Smoothie, GoGo squeeZ® Applesauce and choice of small Lowfat Milk or small Dasani® Water $7.19

Pinocchio Haus (Fantasyland)

(Lunch/Dinner)

* Margherita Flatbread- Flatbread topped with Shredded Mozzarella, fresh Tomatoes, Mozzarella Pearls and Basil $11.99

* Gourmet Cheese Flatbread-Flatbread topped with Tomato Sauce, Cheddar, Mozzarella, Provolone and Parmesan $11.99

* Penne Pasta with Marinara- Penne Pasta topped with Marinara, Parmesan Cheese and sprinkling of Basil $7.29

* Breadsticks- Garlic Breadsticks served with our House Marinara Sauce $4.99

* Tomato Basil Soup $3.69

(Dinner)

* Cheese Stromboli- Mozzarella and Parmesan Cheese $12.99

* Baked Ziti- Penne Pasta generously coated and baked with Marinara Sauce and Mozzarella Cheese $9.49

Columbia Harbor House (Liberty Square)

* Vegetarian Chili $6.49

* Vegetable Rice $2.99

* Hushpuppies $3.99

* Lighthouse Sandwich- Hummus with Tomato and Broccoli Slaw served on Toasted Multigrain Bread with House-made Potato Chips $10.69

Picos Bills (Frontierland)

* Veggie Rice Bowl-Yellow Rice topped with Black Beans and Roasted Vegetables $9.99

* Veggie Nachos- Chips topped with Queso, Zucchini, Squash, Lettuce and Tomato $9.49

* Plant Based Southwest Cheeseburger- topped with Vegan Jalapeño Jack and Vegan Avocado Aïoli on a Toasted Bun $12.49

* Tortilla Chips and Queso $5.99

* Black Beans $2.99

* Yellow Rice $2.99

* Side of Guacamole $2.00

Golden Oak Outpost (Frontierland)

* Jalapeño Poppers- Breaded Jalapeño Poppers stuffed with Nacho Cheese and served with G.O.O. Sauce $5.49

* Cauliflower- Fried Spicy Battered Cauliflower served with Creamy Garlic Ranch Sauce $4.99

* Waffle Fries $4.49

[johnwhowell]

Views of the Neighborhood - Bee Cave Sculpture Park - Part I

Views of the Neighborhood – Bee Cave Sculpture Park – Part I

The Producer was out scouting for some new views and discovered the Bee Cave sculpture park. I think you will find it as interesting as we did. We are being catered to today by Veracruz All Natural. Our entertainment is Sarah Evans. Menu Quesadilla Choose: grilled steak, grilled chicken, al pastor, or veggie on flour or corn tortillas with Monterey Jack cheese. Served with guacamole, sour cream,…

[abramsbooks]

RECIPE: Pepper Jack Bean Dip (from What’s Gaby Cooking by Gaby Dalkin)

I feel very strongly about a good bean dip because, Hi, I grew up in Arizona. Any Southwestern girl will tell you that the keys to this game-day staple are cheese and spice, so using pepper Jack cheese is one way to nail both, plus green chiles, cumin, and chili powder for extra kick. I’d tell you that leftovers would be awesome slathered on a quesadilla or served over rice with a spoonful of salsa or guacamole—but I’ve never actually had leftovers.

Serves 8 Total Time: 15 minutes (Prep: 5. Cook: 10)

Ingredients

2 teaspoons olive oil

1 yellow onion, finely diced

4 cloves garlic, roughly chopped

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon kosher salt

½ teaspoon red pepper flakes

2 (16-ounce/455-g) cans refried pinto beans

1 (14.5-ounce/415-g) can diced

tomatoes, juices drained

1 (4-ounce/115-g) can diced green chiles

⅓ cup (75 ml) sour cream

2 cups (230 g) shredded pepper Jack cheese

Juice of 1 lime

4 scallions, white and light green parts, thinly sliced

2 tablespoons chopped fresh cilantro

Tortilla chips

Preheat the broiler.

In an oven-safe skillet, heat the oil over medium-high heat. Add the onion and cook for 3 to 4 minutes, until translucent. Add the garlic, cumin, chili powder, salt, and red pepper flakes and cook for 1 minute, or until fragrant. Add the refried beans and stir until warmed through.

Remove from the heat and add the drained diced tomatoes, green chiles, sour cream, 1 cup (115 g) of the cheese, and the lime juice. Stir until fully combined, then press the mixture in an even layer. Top with the remaining 1 cup (115 g) cheese. Place under the broiler and broil for 3 to 4 minutes, until the cheese is golden brown.

Remove from the oven and garnish with the scallions and cilantro. Serve immediately with tortilla chips for dipping.

In What’s Gaby Cooking, Gaby Dalkin shares more than 125 of her favorite simple and fresh recipes and offers a glimpse into what it’s like to “go coastal.” It’s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa! limes! dark chocolate!), as well as an arsenal of easy and healthy recipes, like Chimichurri Cauliflower Rice Bowl with Grilled Fish, Taco Skillet Bake, and Street Corn Pizza. The book covers all the staples—avocado toast, grain bowls, greens, carbs, healthy mains, cocktails, and more.

For Gaby, California is not so much a place but a state of mind, and this cookbook proves that no matter where you live, you can still apply the same philosophy. All it takes is finding the freshest produce you can, stocking up on some versatile pantry staples, and keeping flavors and techniques simple. After that, the only thing left to do is kick back, pour yourself a California Girl Margarita, and listen for those ocean waves.

For more information, click here.

[todoforyou]

Salsa Verde Chicken recipe

MARINADE

Whisk together the salsa verde and 2 tablespoons olive oil in a freezer bag or shallow dish (whatever you are going to marinate your chicken in. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight (the longer the better).

STOVETOP INSTRUCTIONS

Let chicken sit at room temperature for 15-30 minutes (time permitting).

Heat one tablespoon olive oil in a large skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through.

Remove chicken to a cutting board and let rest 5 minutes before slicing or chopping. Brush cooked chicken with desired amount of salsa verde glaze. Serve with rice/zoodles, in tacos, salads, enchiladas, burritos, burrito bowls, etc

TIPS AND TRICKS

I like to use chicken fillets because you get more bang for your marinade buck.  You can also marinate your chicken for less time and still get great flavor when you use chicken fillets.

If you don’t have chicken fillets, you can create them by slicing 2 large chicken breasts in half through the equator, like a hamburger bun.

You can also use chicken thighs which are inherently juicer.

If you use store bought salsa verde, I recommend medium heat instead of mild because the heat will be diluted when you marinate the chicken. Medium salsa verde ensures plenty of flavor in our salsa verde chicken marinade without being spicy.

Depending on your time, you can marinate the chicken for 2 hours or let marinate 8 hours.   The longer the chicken marinates, the more tender and flavorful it will become.  That being said, if you are in a super time crunch, then you can marinate your chicken for as little as 30 minutes at room temperature then just be sure to brush with more salsa verde after cooking.

WAYS TO USE SALSA VERDE CHICKEN

Soooo many possibilities when it comes to how to use this Salsa Verde Chicken!  Here are just a few:

Salsa Verde Chicken Skillet:  Add some cherry tomatoes to the skillet once you turn your chicken over to saute alongside your chicken. Add some Monterrey Jack cheese on top of your chicken when it’s almost finished cooking to melt to ooey gooey cheesiliciousness.  You can also remove your chicken from the skillet, then add whatever veggies your heart desires to the same skillet and cook, then return your chicken then top with cheese.  Serve with rice/quinoa, etc.

Salsa Verde Chicken Enchiladas:  You can chop the salsa verde chicken and add it to enchiladas OR you can shred your chicken. To shred your chicken, add 1 cup water or chicken broth to the pan after you have flipped your chicken over from browning the other side and cover.  Continue to cook for 15-20 minutes on low or until tender enough to shred.  Add Salsa Verde Chicken, cheese and sour cream to tortillas, roll and place into a lightly greased casserole dish.  Top with additional salsa verde and cheese (or for a creamy version use this enchilada sauce) and bake for 25 minutes at 350 degrees F or until hot and bubbly.

Salsa Verde Chicken Tacos:  Pile Salsa Verde Chicken into soft tortillas or hard taco shells along with cheese, lettuce, salsa, guacamole and sour cream.  If using hard tacos, then bake for 15 minutes at 350 degrees F or until cheese is melted then add toppings.

Salsa Verde Chicken Fajitas: Slice chicken into thin strips.  Stir fry onions and bell peppers with some salsa verde, salt and pepper.  Serve the chicken and veggies wrapped in a warm tortilla with sour cream, pico de gallo/salsa and fresh lime.

Salsa Verde chicken Salad: Toss Salsa Verde Chicken, black beans, fresh corn, bell peppers, avocado, Monterrey Jack cheese and sunflower seeds with some lettuce and drizzle with Cilantro Lime Dressing or  with Tomatillo Avocado Ranch.

Salsa Verde Chicken Quesadillas: sandwich the Salsa Verde Chicken and cheese in tortillas and bake, grill or melt cheese on the stove.  You can include any filling ingredients from corn to black beans to zucchini to peppers.  Serve with a healthy dose of sour cream, salsa and guacamole.

Salsa Verde Chicken Burritos: Wrap Salsa Verde Chicken, rice, black beans, lettuce, sour cream and guacamole in a large tortilla.  You can also transform them into Wet Burritos.

Salsa Verde Chicken Burrito Bowl: Pile the chicken on a bed of rice with black beans, tomatoes, lettuce and tortilla chips with salsa, sour cream and guacamole.

Salsa Verde Chicken and Rice:  Stir rice, black beans, chicken, cheese, sour cream and desired amount of salsa verde and bake.  See my awesome Salsa Verde Chicken and Rice recipe here.

Salsa Verde Chicken Pasta:  Roast a pint of cherry tomatoes for 10 minutes at 450 degrees.  Add tomatoes, Salsa Verde Chicken and desired amount of salsa verde to cooked pasta.  Stir in some sour cream for a creamy version. You should also try my Salsa Verde Chicken Macaroni and Cheese – so good!

[vaulteventmedia]

Vegetarians unite! We've update our menu to include TWO veggie friendly options for tacos & quesadillas.

1) skip the meat and add extra of everything else 2) no meat, substitute gluten-free fried portabella mushrooms

Check out our vegetarian menu options below:

VEGGIE SAUTÉ  Portabellas, squash, bell peppers, red onion, slaw, grilled corn salsa, Monterey Jack, fried avocado, cilantro, corn tortilla 4.5 [ Make this vegan with no cheese and fresh avocado ]

QUESADILLA Monterey Jack, Hatch green chile, & pico de gallo 7 – add chicken or pork +3 – add burnt ends or shrimp +4 – add veggies +3.5

SIDES PUEBLO-STYLE RICE & BEANS 5.5

MEXICAN BEANS 3

PUEBLO-STYLE RICE 3

MEXICAN STREET CORN ON THE COB 4.5

FRIED AVOCADO NM red chile aioli 5.25 (dine in only)

HATCH GREEN CHILE 2.75

GUACAMOLE 2

BREAKFAST TACOS *Available Saturday 10am–1pm

POTATO, EGG & CHEESE  3

SPINACH, POTATO, EGG & CHEESE  3.75

DAILY MIGAS SCRAMBLE  4.25 Eggs scrambled with Jack cheese, Hatch green chile, pico do gallo, and tortilla chips

Heck yes to healthy eating!

<a href="http://www.tacobuddha.com">http://www.tacobuddha.com

#tacos #vegetarian #veggies #mushroom #portabellamushrooms #substitute #eathealthy #onlineordering #curbsidestl #ucitymo #clayton #stl #stlouis

[quepasacafe]

QP Fresh Mexican Bowl - Made with cilantro rice and black beans, layered with fresh lettuce and roasted corn black bean relish. Topped with jack cheese, pico de gallo, fresh field greens, chopped cilantro, crispy tortilla strips, fresh sliced avocado, and a drizzle of serrano vinaigrette and lime sour cream. Available with Grilled Chicken or Angus Strip Steak. Yummy! 🤤 #QuePasaCafe 🍴 Outdoor Dining, Take-Out, Delivery 📍 Tulare: 1594 Hillman (559) 684-0600 📍 Fresno: 3115 E. Campus Pointe (559) 207-3994 📍 Atascadero: 6917 El Camino Real (805) 462-1400 + Dine-In 📍 Bakersfield: 9000 Ming Ave (661) 664-1400 📍 Visalia: 2908 South Mooney (559) 622-9600 🎉 Check out our party platter for $50 +tax. Includes – Flautas, Quesadillas, Mini Chimis, Mini Tacos, Buffalo Wings, Guacamole & Sour Cream, Chips & Salsa *Feeds 8-10* Call your nearest Que Pasa Mexican Café Location to place your orders. 📍 Tulare, Atascadero, Visalia, Bakersfield, Fresno, Hanford 💃 🌐 www.qpmexicancafe.com

[donna-eats]

Dos Toros Taqueria

• DT Quesadilla (crisped, melted, filled and then tri-folded) (♥) • Carne Asada (grilled sirloin tip steak) (♥) • Mexican Rice (♥) • Sautéed Corn (♥) • Sour Cream (♥) • Shredded Monterey Jack (♥)

----------------------------------------------------------------------- Menu (x)

[pinkandgreenlivingthedream]

omg girl! you look so fit! could you do a like what you eat in a day or week post? Your eating habits sound awesome!

Definitely not super fit- but thank you!

I will definitely consider making a more thorough blog post on what I eat, but I try to eat a mostly vegan/plant based diet (I would say I eat vegan 90% of the time- but I definitely had In-and-Out burger last night, not gonna lie). I do not count calories or skip meals or anything like that. My rule of thumb is ‘eat when you’re hungry. Stop eating when you’re full’. I typically eat three meals a day and snack if I get hungry in between. I definitely plan on transitioning 100% to a vegan diet at some point in my life, but it is taking some time and I am not in a huge rush. For me, eating a mostly vegan diet has pretty much nothing to do with the ethical purposes (which I think are totally awesome, don’t get me wrong!). I have been VERY lactose intolerant my entire life. My body does not handle dairy well whatsoever. When I choose vegan meals/food, I know that whatever I am eating does not contain dairy. When I eat dairy, I get really, really sick, and it’s usually just not even worth it because I lay in bed, not feeling like “me”. I also think the vegan diet does a lot to prevent diseases along with so many other benefits for your body (a lot of documentaries like Forks over Knives explain the benefits of a Plant Based diet better than I ever could). I have never been a huge, huge meat eater, but for me, my focus has been cutting dairy out of my diet and finding other alternatives. It was definitely hard to work around in Mississippi, so it’s really nice being back in California where there are tons of dairy free options.

Here are some of the things I eat/etc.

For breakfast- I usually eat a protein bar (I love NuGo dark, Lara bars, and kind bars). I also love Cereal, and lately I have been obsessed with the One Degree ‘Veganic Sprouted Brown Rice Cacao Crisps’ cereal lately. I eat it with almond milk, and I swear it’s addicting. I am also a sucker for avocado toast, which is so basic, I know. 

For lunch/dinner- I love Acai bowls and Chipotle. I learned how to make Acai bowls this past school year, and I really love them. I have had an addiction to Chipotle for at least two years; it’s bad (it’s especially bad when the employees know your exact order). I almost always get three soft tacos (corn, but I like flour too) with black beans, lettuce, corn, and guac. I also like all of the Amy’s microwavable meals (just showed the mac and cheese on my snap today- I really like it). Amy’s makes great allergy-free meals, but I especially love the enchilada dishes and the mac and cheese. I have also been trying to cook lately, but it’s not going well. I tried to make a quesadilla yesterday, and it was embarrassing haha. However, I have been obsessed with making dairy-free grilled cheeses lately with my panini maker (I use bread, vegan butter, and dairy-free pepper jack cheese. I also will sometimes add spicy mustard)! I try to eat fruit on the side of every meal too. I also love Pasta! For dessert, I am obsessed with the So Delicious ice cream bars. They are dairy-free and amazing!! I also love dairy-free chocolate bars and the Sprinkles vegan red velvet cupcake. 

I definitely don’t think you need to eat healthy 100% of the time. I focus on eating healthy the majority of the time (because it makes my body feel its best), but I have a few ‘cheat’ meals every week (that have dairy). I also drink a ton of water!! I lost 15 pounds this past school year, and I think a huge part of that was not drinking alcohol (I am 22). I only drink on very, very rare occasions, and I think cutting out sugary, alcoholic drinks can make a huge difference. Giving up alcohol for several months made a huge difference in my productivity, skin, and overall health. I LOVE teas though. I definitely don’t drink tea every day, but I am a sucker for the Starbucks unsweetened iced green tea. I make hot tea a few times a week, and Tazo is my fave. I also love Kombucha, but I haven’t been able to drink it these past two weeks. It’s definitely one of those things you either love or hate- but it has great benefits. But in general, I think water really is the best liquid you can put in your body! Staying hydrated is SO important along with getting enough sleep every night.

I am definitely no health expert by any means whatsoever, but those are some things I personally do!

[ketowiz]

New Post has been published on https://www.ketowiz.com/low-carb-chipotle/

Low Carb Chipotle

Low Carb Chipotle For Keto

Rejoice Chipotle mexican food fans! There are fast food keto diet meals here! Lots of them, and a big range of low carb recipes, too.

Burrito Bowl Low Carb Options

The burrito bowl choices are very keto friendly. Lots of ways to mix them, too. Your Chipotle order will be low carb when you choose these items and keep it under 20g net carbs.

Menu Item FillingsCaloriesCarbsBarbacoa Burrito Bowl1702gCarnitas Burrito Bowl2100gChicken Burrito Bowl1800gSofritas Burrito Bowl1509gSteak Burrito Bowl1501gVeggie Burrito Bowl1904.5g

Of course, you’ll want some toppings for your burrito bowl, and here are the low carb toppings you can choose:

Burrito Bowl ToppingsCaloriesCarbsFajita Vegetables205gFresh Tomato Salsa254gGuacamole2308gMonterey Jack Cheese1101gQueso1204gSour Cream1102gTomatillo Green-Chili Salsa154gTomatillo Red-Chili Salsa304gRomaine Lettuce51g

You can mix the fillings and toppings to make a low carb meal.

Barbacoa meat is succulent, delicious and low carb

The barbacoa filling, fresh tomato salsa and queso toppings gives a meal with 10 g carbs. The barbacoa has a low 7g fat. Choose the tomatillo green chili salsa instead of tomato salsa if you like it more spicy. You’ll end up with the same 10 grams of carbs in total.

This is some of the best Chipotle nutrition you will find. For some very healthy keto fat content, consider the guacamole topping. The guacamole has a lot of calories but the fat is extremely healthy for you.

Notes on Included Items

Avoid the rice bean options since they are carb heavy.

The fajita veggies are a pleasant 5 g net carbs and zero fat, so you can use those in your burrito bowl as well. In addition to the fajita vegetables, the romaine lettuce is also very low carb with just 1g of carb.

If you are looking for maximum protein, the chicken burrito bowl is the winner with 32g protein. Steak, barbacoa and carnitas all come in at the low 20g’s of protein.

Keto Salad Bowls

Another low carb keto option at Chipotle is the salad bowl. Let’s show the combinations you can choose to keep the carbs low.

Salad Bowl FillingsCaloriesNet CarbsBarbacoa1702 gCarnitas2100 gChicken1800 gSofritas1509 gSteak1501 gVeggie2308 g

If you are looking for toppings with 0g fat, you have five options: fajita vegetables, fresh tomato salsa, tomatillo green chili sauce, tomatillo red chili sauce and romaine lettuce. More importantly, here is the carb content for the toppings:

Salad Bowl ToppingCaloriesNet Carbsfajita vegetables205 gfresh tomato salsa254 gguacamole2308 gmonterey jack cheese1101 gqueso1204 gsour cream1102 gtomatillo green chili sauce154 gtomatillo red chili sauce304 gromaine lettuce51 g

Just like the burrito bowls, you have a wide selection of fillings and toppings to make your salad bowl and keep it low carb. Note that roasted chili corn salsa and Chipotle honey vinaigrette are both too high in carbs to include in our list.

Kids Keto at Chipotle

There is a way to make a keto meal for kids at Chipotle if you go with the kid’s quesadilla. The kids tortilla has 13.5 g carbs. The chicken fillings has 0 g carbs. Montery jack cheese is 1 g carbs, so you can get a complete quesadilla with about 14.5 g carbs – a good low carb keto meal.

Things to Avoid at Chipotle

For a low carb meal at Chipotle, stay away from all the tortilla chips. Large tortilla chips and the chips and guacamole, all chips are bad for low carb. The Guacamole on its own isn’t bad, but the Chipotle tortillas are a carb dungeon (70g to 127g carbs).

The burrito bowls are excellent choices for low carb keto but avoid the burrito wrap, since the tortilla blows out your carb limit at 50 g carbs.

The same problem exists for the Chipotle tacos. The crispy corn tortilla and even the flour tortilla blows out your carbs and will kick you out of ketosis.

If you like our Chipotle briefing, you may also like our low carb Taco Bell report and low carb McDonalds report.

The numbers on this page were taken in part by the Chipotle Mexican Grill Menu Nutrition tool at this nutritional calculator page.