Diabetic SPINACH AND SUN-DRIED TOMATO QUESADILLAS

[Guest guest]

Diabetic SPINACH AND SUN-DRIED TOMATO QUESADILLAS

Yield: 16 appetizers

Print: http://diabeticgourmet.com/recipes/html/784.shtml

Source: The Complete Diabetes Prevention Plan

Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml

Ingredients

- 2 tablespoons julienned or diced sun-dried tomatoes in olive oil,

drained

- 1-1/2 cups (moderately packed) chopped fresh spinach

- 1 cup shredded nonfat or reduced-fat mozzarella cheese

- 4 whole-wheat flour tortillas (8-inch rounds)

Directions

Place 1 to 2 teaspoons of the oil from the jar of sun-dried

tomatoes in a medium nonstick skillet and place over medium-high

heat. Add the spinach and saute for a minute or two, just

until the spinach is wilted. Remove the skillet from the

heat and stir in the sun-dried tomatoes.

Lay a tortilla on a flat surface and sprinkle the bottom half

only with a quarter of the spinach mixture. Sprinkle with a

quarter of the cheese. Fold the top half of the tortilla over

to enclose the filling. Repeat with the remaining ingredients

to make 4 filled tortillas.

Coat a large griddle or nonstick skillet with cooking

spray and preheat over medium heat until a drop of water

sizzles when it hits the heated surface.

Lay the quesadillas on the griddle and cook for about

1-1/2 minutes, until the bottoms are golden brown.

Spray the tops lightly with the cooking spray and then

turn with a spatula. Cook for an additional 1-1/2 minutes,

until the second side is golden brown.

Transfer the quesadillas to a cutting board and

cut each one into 4 wedges. Serve hot.

Nutritional Information Per Serving:

Calories: 47; Sodium: 106 mg; Cholesterol: 1 mg;

Fat: 0.9 g; Saturated Fat: 0 g; Carbohydrates: 7 g

Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat

" I would rather walk with God in the dark

than go alone in the light. "

~Blessed, Sugar

[Guest guest]

I had a dream last that diabetic ice cream had spinach ice cream and

cucomber ice cream. LOLOL!

Becky

Diabetic SPINACH AND SUN-DRIED TOMATO QUESADILLAS

> Diabetic SPINACH AND SUN-DRIED TOMATO QUESADILLAS

>

> Yield: 16 appetizers

> Print: http://diabeticgourmet.com/recipes/html/784.shtml

> Source: The Complete Diabetes Prevention Plan

> Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml

>

> Ingredients

>

> - 2 tablespoons julienned or diced sun-dried tomatoes in olive oil,

> drained

> - 1-1/2 cups (moderately packed) chopped fresh spinach

> - 1 cup shredded nonfat or reduced-fat mozzarella cheese

> - 4 whole-wheat flour tortillas (8-inch rounds)

>

> Directions

>

> Place 1 to 2 teaspoons of the oil from the jar of sun-dried

> tomatoes in a medium nonstick skillet and place over medium-high

> heat. Add the spinach and saute for a minute or two, just

> until the spinach is wilted. Remove the skillet from the

> heat and stir in the sun-dried tomatoes.

>

> Lay a tortilla on a flat surface and sprinkle the bottom half

> only with a quarter of the spinach mixture. Sprinkle with a

> quarter of the cheese. Fold the top half of the tortilla over

> to enclose the filling. Repeat with the remaining ingredients

> to make 4 filled tortillas.

>

> Coat a large griddle or nonstick skillet with cooking

> spray and preheat over medium heat until a drop of water

> sizzles when it hits the heated surface.

>

> Lay the quesadillas on the griddle and cook for about

> 1-1/2 minutes, until the bottoms are golden brown.

> Spray the tops lightly with the cooking spray and then

> turn with a spatula. Cook for an additional 1-1/2 minutes,

> until the second side is golden brown.

>

> Transfer the quesadillas to a cutting board and

> cut each one into 4 wedges. Serve hot.

>

> Nutritional Information Per Serving:

> Calories: 47; Sodium: 106 mg; Cholesterol: 1 mg;

> Fat: 0.9 g; Saturated Fat: 0 g; Carbohydrates: 7 g

> Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat

>

>

> " I would rather walk with God in the dark

> than go alone in the light. "

> ~Blessed, Sugar

>

>

>

[Guest guest]

Where can you get it?

Becky

Diabetic SPINACH AND SUN-DRIED TOMATO

> QUESADILLAS

>

> > Diabetic SPINACH AND SUN-DRIED TOMATO QUESADILLAS

> >

> > Yield: 16 appetizers

> > Print: http://diabeticgourmet.com/recipes/html/784.shtml

> > Source: The Complete Diabetes Prevention Plan

> > Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml

> >

> > Ingredients

> >

> > - 2 tablespoons julienned or diced sun-dried tomatoes in olive oil,

> > drained

> > - 1-1/2 cups (moderately packed) chopped fresh spinach

> > - 1 cup shredded nonfat or reduced-fat mozzarella cheese

> > - 4 whole-wheat flour tortillas (8-inch rounds)

> >

> > Directions

> >

> > Place 1 to 2 teaspoons of the oil from the jar of sun-dried

> > tomatoes in a medium nonstick skillet and place over medium-high

> > heat. Add the spinach and saute for a minute or two, just

> > until the spinach is wilted. Remove the skillet from the

> > heat and stir in the sun-dried tomatoes.

> >

> > Lay a tortilla on a flat surface and sprinkle the bottom half

> > only with a quarter of the spinach mixture. Sprinkle with a

> > quarter of the cheese. Fold the top half of the tortilla over

> > to enclose the filling. Repeat with the remaining ingredients

> > to make 4 filled tortillas.

> >

> > Coat a large griddle or nonstick skillet with cooking

> > spray and preheat over medium heat until a drop of water

> > sizzles when it hits the heated surface.

> >

> > Lay the quesadillas on the griddle and cook for about

> > 1-1/2 minutes, until the bottoms are golden brown.

> > Spray the tops lightly with the cooking spray and then

> > turn with a spatula. Cook for an additional 1-1/2 minutes,

> > until the second side is golden brown.

> >

> > Transfer the quesadillas to a cutting board and

> > cut each one into 4 wedges. Serve hot.

> >

> > Nutritional Information Per Serving:

> > Calories: 47; Sodium: 106 mg; Cholesterol: 1 mg;

> > Fat: 0.9 g; Saturated Fat: 0 g; Carbohydrates: 7 g

> > Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat

> >

> >

> > " I would rather walk with God in the dark

> > than go alone in the light. "

> > ~Blessed, Sugar

> >

> >

> >

[Guest guest]

LOLOL, now they do have avocado ice cream, LOLOL

and garlic as well yuk

" I would rather walk with God in the dark

than go alone in the light. "

~Blessed, Sugar

Diabetic SPINACH AND SUN-DRIED TOMATO QUESADILLAS

> Diabetic SPINACH AND SUN-DRIED TOMATO QUESADILLAS

>

> Yield: 16 appetizers

> Print: http://diabeticgourmet.com/recipes/html/784.shtml

> Source: The Complete Diabetes Prevention Plan

> Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml

>

> Ingredients

>

> - 2 tablespoons julienned or diced sun-dried tomatoes in olive oil,

> drained

> - 1-1/2 cups (moderately packed) chopped fresh spinach

> - 1 cup shredded nonfat or reduced-fat mozzarella cheese

> - 4 whole-wheat flour tortillas (8-inch rounds)

>

> Directions

>

> Place 1 to 2 teaspoons of the oil from the jar of sun-dried

> tomatoes in a medium nonstick skillet and place over medium-high

> heat. Add the spinach and saute for a minute or two, just

> until the spinach is wilted. Remove the skillet from the

> heat and stir in the sun-dried tomatoes.

>

> Lay a tortilla on a flat surface and sprinkle the bottom half

> only with a quarter of the spinach mixture. Sprinkle with a

> quarter of the cheese. Fold the top half of the tortilla over

> to enclose the filling. Repeat with the remaining ingredients

> to make 4 filled tortillas.

>

> Coat a large griddle or nonstick skillet with cooking

> spray and preheat over medium heat until a drop of water

> sizzles when it hits the heated surface.

>

> Lay the quesadillas on the griddle and cook for about

> 1-1/2 minutes, until the bottoms are golden brown.

> Spray the tops lightly with the cooking spray and then

> turn with a spatula. Cook for an additional 1-1/2 minutes,

> until the second side is golden brown.

>

> Transfer the quesadillas to a cutting board and

> cut each one into 4 wedges. Serve hot.

>

> Nutritional Information Per Serving:

> Calories: 47; Sodium: 106 mg; Cholesterol: 1 mg;

> Fat: 0.9 g; Saturated Fat: 0 g; Carbohydrates: 7 g

> Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat

>

>

> " I would rather walk with God in the dark

> than go alone in the light. "

> ~Blessed, Sugar

>

>

>

[Guest guest]

the only places I've heard or seen it is at health stores or " international "

markets

" I would rather walk with God in the dark

than go alone in the light. "

~Blessed, Sugar

Diabetic SPINACH AND SUN-DRIED TOMATO

> QUESADILLAS

>

> > Diabetic SPINACH AND SUN-DRIED TOMATO QUESADILLAS

> >

> > Yield: 16 appetizers

> > Print: http://diabeticgourmet.com/recipes/html/784.shtml

> > Source: The Complete Diabetes Prevention Plan

> > Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml

> >

> > Ingredients

> >

> > - 2 tablespoons julienned or diced sun-dried tomatoes in olive oil,

> > drained

> > - 1-1/2 cups (moderately packed) chopped fresh spinach

> > - 1 cup shredded nonfat or reduced-fat mozzarella cheese

> > - 4 whole-wheat flour tortillas (8-inch rounds)

> >

> > Directions

> >

> > Place 1 to 2 teaspoons of the oil from the jar of sun-dried

> > tomatoes in a medium nonstick skillet and place over medium-high

> > heat. Add the spinach and saute for a minute or two, just

> > until the spinach is wilted. Remove the skillet from the

> > heat and stir in the sun-dried tomatoes.

> >

> > Lay a tortilla on a flat surface and sprinkle the bottom half

> > only with a quarter of the spinach mixture. Sprinkle with a

> > quarter of the cheese. Fold the top half of the tortilla over

> > to enclose the filling. Repeat with the remaining ingredients

> > to make 4 filled tortillas.

> >

> > Coat a large griddle or nonstick skillet with cooking

> > spray and preheat over medium heat until a drop of water

> > sizzles when it hits the heated surface.

> >

> > Lay the quesadillas on the griddle and cook for about

> > 1-1/2 minutes, until the bottoms are golden brown.

> > Spray the tops lightly with the cooking spray and then

> > turn with a spatula. Cook for an additional 1-1/2 minutes,

> > until the second side is golden brown.

> >

> > Transfer the quesadillas to a cutting board and

> > cut each one into 4 wedges. Serve hot.

> >

> > Nutritional Information Per Serving:

> > Calories: 47; Sodium: 106 mg; Cholesterol: 1 mg;

> > Fat: 0.9 g; Saturated Fat: 0 g; Carbohydrates: 7 g

> > Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat

> >

> >

> > " I would rather walk with God in the dark

> > than go alone in the light. "

> > ~Blessed, Sugar

> >

> >

> >