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Monday, January 9, 2012
The Christmas decorations are coming down. We've got a full week of school to do. The holidays are behind us. Sigh. We usually don't take much, if any, Spring Break (so we can finish by early May), so we feel like the marathon of four solid months of school is ahead of us.
We have been enjoying the beautiful weather of the last few days. Temps in the 50s in January! Do I still live in Indiana?
Below is one of our favorite easy dinners. If the tortillas are already made, even young ones can put this together. It's also a great way to get non-bean-eaters to try the "wonderful fruit!"
Black Bean Quesadillas
•2 cans (15 ounces each) black beans, rinsed and drained
•1-2/3 cups salsa, divided
•10 flour tortillas (8 inches)
•2 cups (8 ounces) shredded Colby-Monterey Jack cheese
•2/3 cup sour cream
In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa. Yield: 30 wedges.
This week we will be enjoying:
Monday - Bryan picked up pizza from Sam's Club :-)
Tuesday - Black Bean Quesadillas, Skillet Corn
Wednesday (AWANA) - Chicken Nuggets, Popcorn
Thursday (Karate) - Tomato Soup, Grilled Cheese
Friday - Greek Ham Wraps, Micro-Roasted Potatoes
Saturday - Grilled Pizza Sandwiches
Breakfast menu is here; lunch menu is here.