Black Bean and Corn Quesadillas

Ingredients:

• 4 large flour tortillas
• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• Salt and pepper to taste

Culinary:

1. In a bowl, mix together black beans, corn, shredded cheese, salsa, chopped cilantro, and ground cumin.
2. Season with salt and pepper to taste.
3. Divide the mixture evenly among half of each tortilla, then fold the other half over to cover the filling.
4. Heat a skillet over medium heat and lightly coat with cooking spray.
5. Cook each quesadilla for 2-3 minutes on each side, until golden brown and cheese is melted.
6. Remove from heat, slice into wedges, and serve hot.
7. Enjoy these flavorful and satisfying quesadillas!

Teriyaki Glazed Tofu Bowl

Ingredients:

• 1 block extra firm tofu, pressed and cubed
• 1 cup cooked brown rice
• 1 cup steamed broccoli florets
• 1/2 cup shredded carrots
• 1/4 cup teriyaki sauce
• 2 tablespoons sesame seeds
• 2 green onions, thinly sliced
• Sesame oil for cooking

Culinary:

1. Heat sesame oil in a skillet over medium-high heat.
2. Add cubed tofu to the skillet and cook until golden brown on all sides.
3. Pour teriyaki sauce over the tofu and stir to coat.
4. Cook for an additional 2-3 minutes, until the sauce thickens and coats the tofu.
5. Divide cooked brown rice, steamed broccoli, and shredded carrots among serving bowls.
6. Top with teriyaki glazed tofu.
7. Sprinkle with sesame seeds and sliced green onions.
8. Serve hot as a delicious and nutritious tofu bowl!

Caprese Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Culinary:

1. Preheat oven to 400°F (200°C).
2. Brush portobello mushrooms with olive oil and place them on a baking sheet.
3. In a bowl, combine cherry tomatoes, mozzarella balls, and torn basil leaves.
4. Stuff each portobello mushroom with the tomato and mozzarella mixture.
5. Bake in the preheated oven for 15-20 minutes, until mushrooms are tender and cheese is melted.
6. Drizzle with balsamic glaze before serving.
7. Enjoy these delicious and elegant stuffed mushrooms!

Asian Sesame Noodle Salad

Ingredients:

• 8 oz spaghetti or soba noodles
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/2 cup sliced cucumber
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame seeds
• 1 teaspoon grated ginger
• 1 clove garlic, minced

Culinary:

1. Cook noodles according to package instructions until al dente.
2. In a large bowl, combine cooked noodles, shredded cabbage, shredded carrots, sliced cucumber, chopped green onions, and chopped cilantro.
3. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup, sesame seeds, grated ginger, and minced garlic.
4. Pour the dressing over the noodle salad and toss until well combined.
5. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
6. Enjoy this refreshing and flavorful Asian noodle salad!

Spinach and Feta Stuffed Chicken Breasts

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano