foodies

It's been a good week so far.  Food-wise, that is.  Deployments have a way of making me want to eat foods that require little to no cooking.  Of course, my conscience weighs in on this decision, driving me toward quick choices such as raw vegetables with hummus and whole wheat pita bread.  Woman cannot live by pita bread alone, though.  To my surprise, I have actually already cooked more than I would have expected by this point.  I've managed to choose dishes that make huge quantities, so as to get at least four meals out of each dish.  An added bonus to a meal choice is if it's something I can grab, serve, and eat with one hand while holding baby in the other arm.

My friend, Cori, taught me how to make her amazing pasta salad!  It is a deployment favorite because it is balanced and nutritious, especially when I choose to use whole wheat rotini.  It's easy to make and inexpensive!  Great all around.  :)

Cori's Pasta Salad

1-16 oz. box rotini
1 green bell pepper, small dice
1 yellow bell pepper, small dice
2 tomatoes, seeded and small dice
1-14 oz. can reduced sodium black beans, rinsed and drained
1-14 oz. can reduced sodium kidney beans, rinsed and drained
1-14 oz. bottle Italian dressing (I really like Kraft's basil parmesan vinaigrette)
1-4 oz. container feta cheese

Prepare pasta as directed on package.  Meanwhile prepare vegetables and rinse and drain beans.  Drain pasta and immediately add remaining ingredients, only using HALF of the dressing.  When you toss pasta with dressing right away, the pasta absorbs all of the flavor quickly and well.  If you chill this ahead of time or have leftovers, toss chilled pasta with additional dressing, as it dries out as the pasta absorbs the vinaigrette.

Another favorite around here has been the black bean quesadilla.  It's another one that's a heart healthy winner when made with whole wheat tortillas.  I love how quick and easy it is to prepare AND how much our sweet girl loves the taste!

Black Bean Quesadillas

1/4 cup reduced sodium black beans, rinsed and drained
1 tomato, seeded and small dice
1/4 avocado
1/2 tsp taco seasoning
1 tbs. chopped cilantro
1/2 cup shredded cheddar cheese
2 tortillas

Combine first four ingredients in a small bowl and mash with a fork.  It's okay to just do this roughly.  It's nice to keep the texture a little chunky.  Heat one tortilla on a skillet over medium heat.  Spread bean mixture on tortilla, sprinkle with cilantro and cheddar.  Top with remaining tortilla.  Heat until you see cheese beginning to melt.  Check the bottom tortilla.  When beginning to brown and crisp, flip quesadilla to brown the other side.  Remove from heat, cut, serve, and enjoy!