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tip!
Serve these hearty quesadillas with lime wedges and sour cream.
TUESDAY
Sesame Salmon Active Time 20 minutes Total Time 25 minutes Makes 4 servings INGREDIENTS
3 2 2 ¾ 4 1 2 2 ¼
Nonstick cooking spray Tbs. reduced-sodium soy sauce Tbs. honey tsp. lemon juice tsp. cornstarch 5-oz. center-cut salmon fillets tsp. sesame oil 6-oz. pkg. baby spinach cups weekend-prepped rice tsp. sesame seeds, toasted
MAKE IT
1. Preheat broiler to high. Line a baking sheet with foil; coat with cooking spray. In a small saucepan combine soy sauce, honey, and lemon juice for glaze; bring to a boil. In a small bowl combine cornstarch with 1 tsp. water; stir into glaze. Cook, stirring, until thick,
PA R E N T S
64 J A N U A R Y 2 0 1 6
about 1 minute. Place salmon on baking sheet; broil 10 minutes. Brush with half of the glaze. Broil 2 minutes more. 2. While the salmon is cooking, heat sesame oil in a large skillet. Add spinach; cook until just wilted. Microwave rice to warm. Drizzle salmon with remaining glaze, sprinkle with sesame seeds, and serve with spinach and rice.
1 cup sliced red onion Grilled and sliced steak left over from Monday 4 8-in. flour tortillas 4 oz. shredded pepper jack cheese (1 cup) 2 Tbs. chopped fresh cilantro 1. In a large nonstick skillet heat 1 Tbs. oil over medium-high heat. Add the pepper and onion. Cook, stirring often, about 4 minutes. Add the steak; cook 2 minutes.
NUTRITION PER SERVING 386 calories; 33g protein; 10g fat (2g sat. fat); 38g carbs; 2g fiber; 10g sugar; 5mg iron; 98mg calcium; 541mg sodium
2. Divide the cheese evenly over half of each tortilla. Divide steak mixture evenly over cheese. Top with cilantro. Fold tortillas.
WEDNESDAY
3. Heat 1 tsp. oil in the same skillet over medium heat. Add two quesadillas; cook 2 minutes, or until golden. Flip; cook 1 minute more. Repeat with the remaining 1 tsp. oil and quesadillas.
Steak Fajita Quesadillas Active Time 15 minutes Total Time 20 minutes Makes 4 servings INGREDIENTS
1 Tbs. plus 2 tsp. olive oil 1 large red sweet pepper, cored and cut into strips
NUTRITION PER SERVING 470 calories; 23g protein; 27g fat (9g sat. fat); 34g carbs; 1g fiber; 4g sugar; 3mg iron; 271mg calcium; 788mg sodium
