Here is another very versatile recipe that you can make with basic ingredients in your kitchen. This was another recipe created using the extra spinach and swiss cheese that we had in the fridge. They were so yummy! I pretty much love any type of quesadilla, but these were even more enticing because they had spinach in them! That means they’re healthier 😉
- Heat up your quesadilla maker or heat a skillet if you’re cooking them on the stove.
- Put one flour tortilla on and top with shredded swiss cheese, cooked & diced bacon, and cleaned spinach leaves.
- Put the other flour tortilla on top and grill until lightly browned (if cooking on a skillet, cook until browned on the bottom, then flip and cook until the other side is lightly browned).
- Cut into slices or wedges and serve with sour cream if desired. Enjoy!
- Tuna Spinach Swiss Wraps (theoptimisticbaker.com)
Many times when I am trying to decide what to make for lunch or dinner, I will look to see what’s available and come up with a new meal! This time we had leftover flour tortillas and spinach. I looked around to see what could go well with those and decided to make some tuna and sprinkle on some shredded swiss cheese. These wraps were so good! And the ingredients are so versatile that you can use them to make many different meals.
– Drain the tuna and mix with a little mayo.
– Spread the tuna evenly in the center of your tortilla wrap.
– Top with a few leaves of rinsed baby spinach.
– Sprinkle some shredded swiss cheese on top.
– Gently fold in the top and bottom of your wrap and then roll from one side to the other to wrap it up.
When I made this salad for Smith Fun Night “R” Edition, it got so many oohs and ahhs. Here’s the recipe:
Raspberry Spinach Salad
Makes 6 servings
2 tbsp raspberry vinegar
2 tbsp seedless raspberry jam
1/3 cup corn oil
4 cups torn fresh spinach, tightly packed (about 5 oz)
1 cup fresh raspberries
1 3.5 oz jar lightly salted macadamia nuts, chopped
3 kiwifruit, peeled and sliced
Process vinegar and jam in a blender until smooth, stopping to scrape down the sides. With blender on high, gradually add oil in a slow, steady stream: blend until thickened.
Combine spinach and remaining 3 ingredients in a large bowl. Drizzle with dressing and toss gently.
(From the “Cookin’ Quickies” Mr. Food cookbook)
I did not add macadamia nuts or kiwi, but it would definitely give the salad additional pizzazz! I served the dressing and raspberries on the side so people could add as they please. Let me tell you…I’m not a fan of fresh raspberries (but I love the flavoring of raspberries!), but this was yummy! Definitely a keeper recipe 🙂
Smith Fun Night “R” Edition happened on September 24, 2010. Here are the details:
Roasted Garlic Dip – My food processor ate up the blade cover that someone (maybe it was me…) forgot to remove before using.
Raspberry Spinach Salad – YUM! (recipe in future post)
Ravioli Skillet Lasagna – Yum again!
Rice Krispie Treats
Root Beer Floats – (I don’t even know if we made any!)
Roasty Toasties – What a yummy beverage 🙂
Rum & Cokes
We watched “Robin Hood: Men In Tights” – It was my first time seeing it…be proud!
Smith Fun Night “W” Edition also served as our Halloween party for the year. It took place on October 30, 2010.
Wings – 2 Ways
White Cheddar Popcorn
Wisconsin Beer & Cheese Soup – DELICIOUS! (recipe in future post)
Wicked Good Halloween Pasta
Wonderful Pumpkin Brownies
Weird Creepcakes – If you have some extra time, these are so fun to decorate!
Wild Scary Berry Cosmos
“When a Stranger Calls”
Everyone dressed up, and the best part was when Lefay – otherwise known as Matt- came up to the back slider with his chainsaw and Frank threw his drink across the room from being so startled. CLASSIC! 😛