Pesto Street Quesadilla

whatcha need:

whatcha do:

start by defrosting your shrimp you are using frozen… peel your shrimp
warm some evoo in a pan then add your shrimp.
cook for 1-2 minutes per side or until they are perfectly pink
remove shrimp from heat and chop to bits
prepare your preferred pesto… if your preferred pesto come in a jar………open the jar (you lazy bum, pesto is NOT that hard to make) anyway….
in the same pan you cooked your shrimp, you might need a tiny drizzle of olive oil, place 1 flowered tortilla in the center with, cover the top evenly with mozzarella
when the cheese starts to melt, sprinkle a few bits of shrimp
take a dab of pesto, spread it all over one time of a corn tortilla(Not the one currently in the pan) and place pesto tortilla, pesto side down, on the other tortilla
its probably time to flip your tort
keep in the pan until you can’t easily separate the tortillas - this means the cheese is nice and melty
remove from heat and plate. I like mine with a lil tabasco and a dollop of salsa :)

Stuffed Peppers

Ingredients (for 4 people or 4 servings for you if you don’t like to share) :

1 purple onion (chopped)
3 on the vine tomatoes (diced)
5 bell peppers (only chop up one!!!)
1 jar of your fav spaghetti sauce (my fave is the tomato basil)
1 bag of veggie meat (found in the freezer section, or you can use real mean, whatever suits your conscience)
handful of shrimp (optional)
1 bag of frozen riced cauliflower
salt and pepper

whatcha do:

preheat oven to 350F
in a pot big enough for 4 bell peppers, add your 4 whole, uncut, bell peppers; fill with water. heat on high until the water begins to boil.
remove from heat, you don’t want them to be too mushy, they have to bake still.
take your peppers out of the water, chop the tops off and gut them.
you’ll need a casserole type dish or a bankable pot thats at least as tall at the bell peppers to bake them in once they are stuffed
OKAY now for the stuffing :
- sauté diced onion until they’re soft
- add 1 diced bell pepper
- add diced tomatoes
- sprinkle with salt for taste
- dump all of this into a large mixing bowl
- no need to clean the pan, drizzle with olive oil and cook your pealed shrimp
- once cooked chop up the shrimp and add to the mixing bowl with the rest of the goods
- SAME pan once again, evoo, sauté veggie meat until its no longer frozen
- add the jar of sauce to the meat
- when its warm, remove from heat and add to the bowl
- STIR THAT BOWL
at this point you have your topless peppers in your baking dish
spoon the contents of the mixing bowl into your peppers
option to add provolone cheese on top of your peppers
cover each pepper with the top that you cut off
cover the pot with a lid or aluminum foil
bake for 25-30 minutes

ingredients (for 2):

whatcha do:

preheat oven to 400F
Chop the ends off of your squash then slice into 1in rings. Season both sides with salt and pepper and a little drizzle of olive oil. Bake in oven for 45 minutes: flip half way through.
white the squash is baking, toast pine nuts in a pan until golden, drizzle a little olive oil and add the diced tomatoes. stir often
scoot your tomatoes to the side while you sauté the shrimp, 1 minutes per side
season with salt and pepper, add chopped basil
by now your squash should be ready, remove from oven. Using a fork scrape out the inside of the squash and discard the exterior.
spread out the spaghetti on the pan it just baked on, back in the oven to broil for 3 minutes
remove from oven and add the squash to the pan with everything else
add salt if needed!
eat up