Fervent Foodie

Sometimes you just need an easy dinner–tonight was one of those times.  As I was roasting up some broccoli and cauliflower, I decided to go with a veggie quesadillas.

I threw half of a sliced green pepper into a saute pan along with 1 minced garlic clove, 1/4 cup sliced white mushrooms, and this little fella I grew in my garden:

Into the pan:

Once the veggies were tender, I loaded up half of a Joseph’s Low Carb Pita with 1 cup each of roasted broccoli and cauliflower and the sautéed veggies:

Topped everything off with a thinly sliced light babybel cheese round:

and threw onto the george foreman til the cheese was melty and the pita was crispy:

Then I topped it off with 2 tbsp Fat Free Breakstones, 1/4 cup chopped red onion, 1/2 of a roma tomato, and some banana peppers:

One bite in, I added a couple sprinkles of Franks Red hot:

Mmm hmmm good.

Easy dinner, but kitchen still got destroyed:

Stats on the veggie quesadilla:  229 calories, 33g carbs, 6g fat, 18g protein, 9g fiber

Time to get my clean on!