Easy Blueberry Quesadilla

Ingredients:

1 1⁄2 cups shredded Monterey Jack cheese
4 large flour tortillas (10-inch)
1 cup fresh blueberries
1⁄2 cup finely diced green bell pepper
2 tablespoons canola oil
1⁄2 cup sour cream, for serving
How to Make It:
Sprinkle half of the cheese over half of each tortilla; top with blueberries and green pepper. Sprinkle with remaining cheese. Fold each tortilla over to enclose filling.
Brush 1 tablespoon oil in the bottom of large skillet set over medium heat; cook quesadillas, in 2 batches, for 2 to 3 minutes per side or until golden brown and cheese melts, brushing with remaining oil as needed.
Cut each quesadilla into 3 wedges. Serve with sour cream for dipping.

Recipe Notes:
For a spicy addition, add 1 seeded and diced jalapeño pepper to each quesadilla.
Substitute guacamole for sour cream if preferred.

Baked Broccoli Cheese Tots

Ingredients:

2 medium DOLE® Potatoes, peeled and quartered
1 head DOLE® Broccoli, cut into small florets
1 cup panko breadcrumbs
½ cup grated vegan Parmesan-style cheese
3 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon kosher salt
Vegan nonstick cooking spray
How to Make It:
Preheat oven to 400°F; line a rimmed baking pan with parchment paper.
Place potatoes in a medium microwave-safe bowl; cover with plastic wrap and heat in microwave oven on high 4 minutes or until slightly tender. Cool potatoes slightly; shred potatoes with a box grater or in a food processor with grater attachment. Transfer potatoes to a large bowl.
Pulse broccoli, ⅓ cup breadcrumbs, cheese, nutritional yeast, garlic powder and salt in a food processor until almost smooth; fold into potatoes. Makes about 4 cups.
Place remaining 2/3 cup breadcrumbs in a wide, shallow dish. Form potato mixture into 24 (1½-inch) tots; gently roll in breadcrumbs and place on prepared pan. Spray both sides of tots with nonstick cooking spray; bake 35 minutes or until golden brown, turning once. Makes about 24 tots.

Tuna, Celery & Apple Salad Sandwich

Ingredients:

1 5 ounce can solid white tuna in water, drained and flaked with a fork
1 stalk celery, peeled, trimmed, sliced in half lengthwise, and thinly sliced, about ⅓ cup
¼ medium apple, cut into ¼-inch dice, about ⅓ cup
1 green onion, trimmed and thinly sliced
1 to 2 teaspoons chopped fresh tarragon, dill, or parsley, optional
Zest ¼ lemon, plus more to taste
3 to 4 tablespoons mayonnaise
1 teaspoon Dijon mustard
Kosher salt and pepper
4 slices whole wheat bread, lightly toasted
½ avocado, seeded and peeled
2 Bibb lettuce leaves
How to Make It:
Place the tuna, celery, apple, onion, tarragon as desired, and lemon zest in a bowl and stir to combine. Mix in the mayonnaise, mustard, and salt and pepper to taste.
Lay 2 of the bread slices on a work surface. Use the back of a fork to smash and spread the avocado evenly over each. Top evenly with the lettuce, tuna mixture, and remaining slice of bread. Slice each in half and serve.
Recipe Notes:
Other ways of serving include as an open-face sandwich, over a tossed green salad, or scooped onto a halved avocado.

Tortellini Caesar Salad

Ingredients:

1 bag of frozen Tortellini (flavor of your choice)
1 small head romaine lettuce (chopped)
½ cup grape or cherry tomatoes (optional)
½ cup chopped cucumber (optional)
½ cup croutons
3 tablespoons grated Parmesan cheese
½ cup Caesar dressing
How to Make It:
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain and reserve.
Once cooled, combine lettuce, cooked tortellini, and optional vegetables. If not eating right away, reserve.
Pour on dressing and sprinkle with cheese and croutons (to taste) and serve.

Blueberry Pumpkin Smoothie

Ingredients:

2 cups skim milk
1 cup frozen blueberries
1 banana
3⁄4 cup canned pumpkin purée
1⁄4 cup almond butter
3 tablespoons maple syrup
1 teaspoon vanilla extract
1⁄2 teaspoon ground cinnamon
1 cup ice cubes

For a dairy-free version:
substitute almond milk, soy milk or oat milk for milk.
Be sure to check out USHBC’s complete recipe library for more inspiring ways to grab a boost of blue.
How to Make It:
In a blender, combine milk, blueberries, banana, pumpkin purée, almond butter, maple syrup, vanilla, cinnamon, and ice cubes; purée until smooth.
Divide among 4 glasses.
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