This year I finally started using my gym membership the
way it was meant to be used. When I first got my membership I would drop little
one off at the on-site child care center and get on the elliptical for an hour.
I did this a few days a week. I enjoyed the alone time this gave me and I loved
that little one was getting a chance to play with lots of other kids. As a stay
at home mom my gym membership meant a lot to me. Then one of my good friends
(today’s birthday girl!) asked me to pick a class for us to take together. I
picked a Zumba class and away we went. Well, WE went to one Zumba class
together. My good friend always had a reason she couldn’t make it to Zumba
after the first class. She wasn’t a fan. She’s a yoga girl and after a long day
at the office I think she needs that quiet time to relax. I, on the other hand,
have become a Zumba girl. I found an instructor I loved and I started going to
class twice a week. I have been having the best time in class and I look
forward to Tuesday and Thursday nights.
My favorite Zumba instructor teaches only in the
evenings. This means that twice a week I need to come up with quick meals to
feed my family. This little gem of a recipe fits my needs perfectly. It came
together in just a few minutes so I was able to get out of the door and to the
gm with no worries. Little one thought this was super yummy which is another
win for me. All the ingredients are easy to find and are usually in my
pantry/fridge. I had extra dip left over so I put it in the freezer and I look
forward to testing out what else I can use it for.
Enjoy!
6 oz. roasted red peppers, drained
¼ tsp. crushed red pepper
12 oz. frozen spinach, thawed and
squeezed dry
1 cup shredded mozzarella
4 oz. crumbled feta
2 cloves garlic, minced
4 large flour tortillas
In food processor, puree the roasted
red peppers and the crushed red peppers. Set aside.
In large bowl, combine spinach, cheeses
and garlic. Spoon mixture onto half of each tortilla. Fold tortillas in half
and press to close. In large dry skillet, working in two batches, cook
quesadillas over medium until golden, about three minutes per side. Cut each
into four pieces and serve with the pepper dip.
http://www.rachaelraymag.com/recipe/spinach--feta-quesadillas/
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