Leftover foods from holiday meals shouldn’t have to go to waste! With a little creativity, you can reduce food waste and serve your family another tasty meal using foods that you’ve already prepared. This shepherd’s pie is a filling dish that features mashed potatoes- a side dish that you may already have prepared for your main holiday meal.
Soft Pumpkin Spice Drops
Pumpkin desserts aren’t only for the fall months! This recipe for Soft Pumpkin Spice Drops is a great way to use that leftover can of pumpkin puree. These tasty cookies are also a great way to help keep Santa slim and for everyone to enjoy a healthier dessert this holiday season.
Vegetable Enchiladas
Eat heart-healthy with our certified Heart-Check recipes!
Ingredients
- 1 cup reduced fat Monterey Jack cheese shredded
- 1/2 cup fat free ricotta cheese
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 cup fresh tomatoes diced
- 1/2 cup zucchini finely sliced
- 1/2 cup carrots shredded
- 1/3 cup green pepper diced
- 1/4 cup onion diced
- 6 corn tortillas
- 1 cup salsa
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Instructions
- Preheat oven to 350˚ and spray 8×8 baking dish with nonstick cooking spray.
- In a small mixing bowl, combine 3/4 cup Monterey Jack cheese, ricotta cheese, chili powder and cumin. Set aside.
- In a separate microwave safe mixing bowl, combine tomato, zucchini, carrots, green pepper and onion. Cover and cook in the microwave for 4 minutes.
- Wrap tortillas in a damp paper towel and microwave for 30-45 seconds or until warm.
- Spoon cheese mixture evenly on all 6 warm tortillas and top with vegetable mixture. Roll tortillas up and place in a baking dish seam side down.
- Spread salsa and remaining 1/4 cup shredded cheese evenly over enchiladas and bake for 20 minutes.
- Allow to cool for 5 minutes and serve.
Recipe Notes
Spinach Quesadillas
Looking for an easy and quick dinner tonight? Try our simple spinach quesadillas, and easy dinner to whip up quickly for your family.
Ingredients
- 1 1/2 pound fresh spinach
- 1 teaspoon canola oil
- 8 Yellow Corn Tortillas approx. 6 or 7-inch diameter
- 1/4 cup salsa drained
- 3/4 cup lowfat monterey jack cheese shredded
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Instructions
Stovetop Instructions
- Clean your area and wash your hands before you begin.
- Place spinach in colander in sink and run water over the greens. Drain and pat dry.
- Chop the washed spinach.
- Add vegetable oil to skillet and sauté fresh spinach quickly over medium heat until soft.
- Place 4 tortillas on a work surface.
- Spread half of the 3/4 cup cheese evenly on each tortilla.
- Top the cheese with 1 Tablespoon salsa, followed by 1/4 cup of cooked spinach.
- Evenly spread remaining cheese on top of the spinach on each tortilla.
- Top with remaining tortillas and press firmly.
- Cook each quesadilla in skillet over medium heat until cheese melts and tortillas are golden brown, about 3 minutes per side.
Air Fryer Instructions
- Clean your area and wash your hands before you begin.
- Place spinach in colander in sink and run water over the greens. Drain and pat dry. Chop the washed spinach.
- Add vegetable oil to skillet and sauté fresh spinach quickly over medium heat until soft.
- Set the air fryer to 350°F and preheat for 3 minutes
- Place 4 tortillas on a work surface.
- Spread half of the 3/4 cup cheese evenly on each tortilla.
- Top the cheese with 1 Tablespoon salsa, followed by 1/4 cup of cooked spinach.
- Evenly spread remaining cheese on top of the spinach on each tortilla.
- Top with remaining tortillas and press firmly.
- Place quesadilla on the air fryer basket/tray and cook for 1 to 2 minutes per side.
Recipe Notes
Spinach Pasta Toss
Try this simple and easy spinach pasta toss for your Dinner Tonight! With 5 ingredients this dish will come together quickly!
Ingredients
- 1 15 ounce Italian-style diced tomatoes unsalted
- 2 cups whole wheat penne pasta dry
- 1 cup water
- 3 cups baby spinach leaves
- 1 cup mozzarella cheese shredded, reduced fat
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Instructions
- Bring tomatoes, pasta and water to a boil in a large saucepan; stir.
- Cover; simmer on medium-low heat for 10 minutes or just until pasta is tender.
- Add ½ of spinach; simmer, covered 2 minutes or until wilted. Stir.
- Repeat until remaining spinach is added.
- Serve topped with cheese.
- For a spicier dish, add ¼ teaspoon crushed red pepper flakes with the tomatoes.
Recipe Notes
