Author Archives: Cherylanne Skolnicki

Greek Quesadillas

My kids just wrapped up their school year and in addition to all of the other changes that brings to our household, they’ll also now be at home for lunch every day! This opens up some new options that aren’t as easily packed in a lunchbox…like these yummy quesadillas which they love.

I know it’s tempting to let lunchtime slide into a summertime rut of unhealthy fare, but this is actually a great time of day to pull kids into the kitchen for a break from the sun while they build some cooking skills!

Kids can pull the meat off a rotisserie chicken you buy at the store, chop cucumbers and olives with a butter knife, crumble feta, pull leaves off parsley and oregano, and assemble the quesadillas before cooking. Lots to learn there, even with school OUT of session…

 

Greek Quesadillas
adapted from Better Homes and Gardens

Serves: 4

Ingredients:

Nonstick cooking spray
4 (7 inch) whole wheat flour tortillas – (I’m obsessed with Ole Brand – High Fiber variety)
1 cup coarsely shredded rotisserie chicken
½ cup feta cheese
¼ cup thinly sliced red onion
¼ cup chopped cucumber
¼ cup grape tomatoes, halved lengthwise
¼ cup kalamata olives, halved
2 tablespoons flat leaf parsley, (leave the leaves whole)
1 tablespoon whole fresh oregano leaves
¼ cup red wine vinegar

Directions:

1. Brush each of  tortillas with cooking spray on one side and stick that side on wax paper. Distribute the chicken, feta cheese, red onion, olives, cucumber, tomatoes, parsley, and oregano among the tortillas and sprinkle a few drops of red wine vinegar on each.
2. Fold each tortilla in half and place on a nonstick skillet over medium heat. Cook for 4-6 minutes on each side, two tortillas at a time, until lightly browned on both sides,

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Nourish – Free Week Giveaway Terms + Conditions

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Lemon Pepper Shrimp Scampi

Who DOESN’T love a good shrimp scampi? It’s one of my favorites, but since it’s usually swimming in butter and oil and piled onto a heap of white pasta, it’s not something I eat regularly.

Yet, by making just a few quick modifications,  you get THIS – using whole wheat orzo, jumbo shrimp, and just enough butter to leave you with a big smile on your face. If you’ve steered away from Shrimp Scampi of late, it may be time to revisit the idea.

Incidentally, if you’re not eating pasta because you’re eating Paleo or Gluten Free, this would be great over “zucchini pasta ribbons” like the ones I’ve linked to here in place of the orzo.

 

Lemon Pepper Shrimp Scampi
adapted from Cooking Light

Serves: 4

Ingredients:

1 cup uncooked whole wheat orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons minced fresh garlic
2 Tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper

Directions:

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

 

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