General cooking tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Roasted Quesadillas with Chiquita Bananas Recipe

	Category	Mexican Recipes
	Views	59
	Ratings	0

Ingredients And Procedures

12 Fat free corn or whole wheat

Flour tortillas 6 oz Grated non fat Monterey Jack

Or cheddar cheese 2 tb Chopped fresh cilantro or

Parsley 2 Jalapeno peppers, seeded and

Minced 1 c Alfalfa sprouts

2 md Bananas, sliced into thin

Circles A suprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and japaenos. Cut the quesadillas into wedges and serve with hot sauce or tomato salsa. Preheat oven to 350 degrees Place 6 tortillas on a nonstick baking sheet. Sprinkle with cheese, cilantro, chiles, sprouts and bananas. Cover with the remaining tortillas and press down firmly. Bake for 10 to 15 minutes, until cheese is soft and melted. Cut each quesadilla into 6 wedges and serve with hot sauce or salsa. Serving size- 1 whole quesadilla or 6 triangles 121 calories 1.5 grams fat 0.5 milligram cholesterol 82.6 milligrams sodium

This is from Eat More, Weigh Less by Dr. Dean Ornish. From: HS.Roch811sd@xerox.com. Fatfree Digest [Volume 10 Issue 8] Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Rate this recipe!

Post this recipe to your site

<h1>Roasted Quesadillas with Chiquita Bananas</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>12 Fat free corn or whole wheat <P>Flour tortillas 6 oz Grated non fat Monterey Jack <P>Or cheddar cheese 2 tb Chopped fresh cilantro or <P>Parsley 2 Jalapeno peppers, seeded and <P>Minced 1 c Alfalfa sprouts <P>2 md Bananas, sliced into thin <P>Circles A suprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and japaenos. Cut the quesadillas into wedges and serve with hot sauce or tomato salsa. Preheat oven to 350 degrees Place 6 tortillas on a nonstick baking sheet. Sprinkle with cheese, cilantro, chiles, sprouts and bananas. Cover with the remaining tortillas and press down firmly. Bake for 10 to 15 minutes, until cheese is soft and melted. Cut each quesadilla into 6 wedges and serve with hot sauce or salsa. Serving size- 1 whole quesadilla or 6 triangles 121 calories 1.5 grams fat 0.5 milligram cholesterol 82.6 milligrams sodium <P>This is from Eat More, Weigh Less by Dr. Dean Ornish. From: HS.Roch811sd@xerox.com. Fatfree Digest [Volume 10 Issue 8] Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>