Month: September 2014 (Page 2 of 5)

Recipe for Tuna-Black Bean Quesadillas

September 25, 2014 / Dragonfly Home Recipes / 0 Comments

Tuna-Black Bean Quesadillas

Servings: 4-6
Time: 15-20 minutes
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Ingredients:

6-8 ounces of chunk light tuna
15 ounces of black beans, rinsed and drained
1 teaspoon of chili powder
2 cups of shredded cheddar cheese
6-8 whole wheat tortillas
Optional garnishes: cilantro, sliced avocado, sliced tomatoes, salsa, tortillas chips

Directions:

In a medium-sized bowl, combine the tuna, black beans, and chili powder. With a fork, flatten some of the beans against the side of the bowl and stir again. Heat a griddle or a lightly oiled large skillet over medium heat. On flat tortilla, sprinkle a handful of shredded cheese–it is up to you how cheesy to make it. With a spoon, spread a layer of tuna-bean mixture on top of the cheese. Then sprinkle another handful of shredded cheese over that. Place another flat tortilla on top of that. Carefully place the uncooked quesadilla on the griddle or skillet. Let it cook until the cheese is melted and it is lightly brown on the bottom. Carefully flip the quesadilla over to the other side (It is really important that the cheese is melted before you flip it–otherwise the cheese falls all over the place!). Let that side cook and brown lightly. When both sides and golden brown and cheese is melted, transfer to a plate. Continue in the same way until all the tuna-bean mixture is used up. Slice the quesadillas into fourths and serve with any of the above garnishes. Enjoy!

Pasta with Vegetables and Chicken: A Complete Meal in One Bowl

September 23, 2014 / Dragonfly Home Recipes / 3 Comments

The pasta recipe I have posted below is one of the meals I make again and again. I think of it as one of my workhorse meals. Not only is it a crowd-pleaser, but it is relatively easy to prepare, full of vitamins and protein, and filling without being heavy. One of my favorite aspects (besides that is tastes delicious) is that it does not have a lot of components and it does not require a lot of dishes! And with fall broccoli becoming ready to harvest, it is a great way to use broccoli. Both broccoli and carrots are full of vitamins and minerals like vitamins A and C, beta carotene, calcium, iron, and potassium. The chicken provides protein and the pasta gives it substance and that comfort-food feeling. There is something about a warm pasta meal that soothes and cheers many a weary soul. I have used whole wheat pasta and traditional pasta, and the dish tastes great with either, though it works best with the shorter pasta like penne or rigatoni–spaghetti makes it more difficult to mix with the vegetables. I try to use chicken that is either organic or at least raised humanely and fed high-quality feed. It costs more to buy meat like this, but since we do not eat meat every day, it works out. The Ranch dressing gives the dish a yummy flavor and keeps it moist without making it heavy. With the nights getting consistently cooler and darker earlier, it is comforting to have a warm, steaming meal at the end of the day. You can serve this meal with bread and/or a tossed salad if you want, but it can stand alone if you want to really keep things simple.

Recipe for Pasta with Vegetables and Chicken

September 23, 2014 / Dragonfly Home Recipes / 0 Comments

Pasta with Vegetables and Chicken

Servings: 6 to 8
Time: 20 to 30 minutes
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Ingredients:

3 cups of broccoli, washed and chopped
1 1/2 cup carrots, washed, peeled, and sliced
1 Tablespoon of olive oil
1 pound of chicken breast, cut into bite-sized pieces
1 clove of garlic, minced
1 pound of pasta, such as penne or rigatoni
1 cup of Ranch dressing
grated Parmesan cheese
chopped, fresh basil to garnish

Directions:

Wash and chop the vegetables and dice the chicken. Heat olive oil in a large skillet. Add the chicken and saute the chicken pieces with the garlic over medium-high heat, about 5-10 minutes, or until the chicken is golden-light brown and not pink in the center. Remove from heat when done. In the meantime, bring a large pot of salted water to a boil. Boil the pasta according to package directions. About 2 minutes before the pasta is done, add the broccoli and carrots to the pasta. This cooks the vegetables just enough to get them tender-crisp. When the pasta is just tender but not mushy, drain the pasta and vegetables in a colander and then return them to the pot. Add the cooked chicken to the pot, and then pour in the Ranch dressing. Heat over medium heat, stirring, until the mixture is combined and heated through. Serve warm, topped with grated Parmesan cheese and fresh chopped basil. Enjoy!