Friday, August 22, 2014

Oven-baked Whole wheat Chicken-Zucchini Quesadilla lookalikes

Okay... let me just call this Quesadilla lookalikes right off the bat! Inspired by  Mexican quesadillas - these were less fancy, quick&easy to make and so yummy! For the filling I used ground chicken, shredded zucchini, a combo of shredded cheddar and monterey jack and some warm spices. You can use any filling you want to - bell peppers, corn, kidney beans - add a handful of cilantro and few squeezes of lemon juice will brighten up the flavors immediately. I had run out of bell peppers and cilantro, so decided to use whatever I had on hand. These were pretty filling and 3 were enough for the three of us.

Oven-baked Whole wheat Chicken-Zucchini Quesadilla lookalikes


Ingredients: Servings 3 (there will be some leftover filling)

  • Whole-wheat tortillas - 3
  • Ground Chicken - 1 lb 
  • Onion - 1 medium, thinly sliced
  • Zucchini - 1 big, shredded
  • Garlic - 2 fat cloves, minced
  • Cumin Powder - 1/2 tsp
  • Coriander Powder - 1/2 tsp
  • Black Pepper - 1/2 tsp, freshly crushed
  • Salt to taste
  • Shredded Cheese 3 or 4 tbsp (use more if you wish)
  • Lemon Juice - a couple quick squeezes
  • Oil - 1 tsp
  • Butter or oil for greasing the baking sheet
Oven-baked Whole wheat Chicken-Zucchini Quesadilla lookalikes

Preheat oven to 400 F. Grease a baking sheet and keep aside.
In a non-stick pan heat one tsp oil and fry the minced garlic, sliced onions and shredded zucchini till fragrant and translucent. Since I did not add a lot of oil, I had to keep stirring it constantly. Add the ground chicken, fry till it browns while using your spatula to break down the clumps. Season with salt, pepper, cumin powder and coriander powder. You can use taco seasoning or fajita seasoning if you want to. I kept it simple. 
Arrange the tortillas on the grease baking sheet. Add 3 or 4 tbsp of the ground chicken-zucchini filling to each tortilla, add a squeeze of lemon juice if you want to and top it off with some shredded cheese. Fold the tortillas in half, add a weight to it (refer to pic) and bake at 400 F for 3 to 4 minutes on each side. Flip carefully. Serve hot with guacamole or salsa. 

Oven-baked Whole wheat Chicken-Zucchini Quesadilla lookalikes

Thursday, August 21, 2014

Quinoa-Green Moong Daal Khichdi & Baked Veggies

Quinoa-Green Moong Daal Khichdi & Baked Veggies

Quinoa-Green Moong Daal Khichdi: (Servings: 2): Soak 1/4 Cup quinoa and 2 tbsp green moong daal separately for 15-20 minutes. In a pressure cooker add 1 tsp of canola oil, temper with Whole Garam Masala (1 inch cinnamon stick, 1 clove, one green cardamom), 1/2 tsp jeera. Once the jeera starts spluttering, add the quinoa and moong daal to it and fry for couple of minutes. Add about 1 1/4 Cup of water, a fat pinch of turmeric, salt to taste and pressure cook till you hear 3-4 whistles. Take the lid off, add about 1/4 Cup of carrots and peas (add more if you prefer), 1 tsp of chopped cilantro and give it a quick stir. Put the lid back on and turn off the heat. 

Baked Veggies (Servings 2): Preheat oven to 400 F. Grease a baking sheet with 1 tsp oil and set aside. In a bowl add 1 tbsp canola oil, 1 tsp cracked black pepper and salt to taste. Coat the brinjal slices (about 4. 1/4 inch thick) and potato wedges (from 2 medium sized potatoes) and in the oil and seasoning and arrange in a single layer on the baking sheet.  To the same bowl add 1/2 tsp more oil if required and seasoning to taste + 1 tbsp of breadcrumbs. Toss the zucchini pieces in it and add it to the baking sheet. (Use two sheets if required). Bake for 25-30 minutes - turn the veggies once halfway.

Quinoa-Green Moong Daal Khichdi & Baked Veggies

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