Brown Rice Quesadillas with Goat Cheese

Thank you, Lisa B. for sending us this gluten free recipe. It sounds really tasty.

Ingredients
4 Gluten Free Brown Rice Wraps

6-8 oz goat cheese
8 scallions, chopped
salt and pepper to taste
1 - 2 c salsa

Directions
Spread 2 of the 4 brown rice wraps with goat cheese and sprinkle with scallions, salt and pepper. Top each one with a plain brown rice wrap to sandwich together. Lightly coat a large skillet with oil or spray. Add the quesadillas and cook over medium-high heat until golden and crispy, about 1-2 minutes per side. Remove from the pan and cut into 8 wedges. Spoon or dip into the salsa.

Note: Add chicken or black beans to make more of a meal than an appetizer.


Recipe Courtesy: Lisa B. of Tennessee

Taco Hot Pockets

This is a recipe Michelle's friend made for her during a Freezer Meal Swap. (Here's how it worked - 3 of them cooked 4 meals, but prepared it for 3 families and then they traded! GENIUS!) This meal was a huge hit at her house! It smelled amazing as it baked (and these can be baked frozen).

Ingredients
1 lb Ground Beef (I used Jenni O's Ground Turkey from Sam’s Club)
1 lg onion, chopped
2 c shredded Cheddar Cheese
1 c salsa
1 can (4oz) chopped green chilies (optional)
1 tsp garlic powder
1/2 tsp hot pepper sauce (optional)
1/4 tsp salt
1/4 tsp ground cumin
3 tubes (8 oz each) refrigerated crescent rolls
Chives, sour cream, and pico de gallo

Directions
In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin. Unroll the crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring four corners to the center and pinch to seal. Bake at 350 degrees for 20 to 25 minutes. Serve desired amount with garnishes. Cool remaining. Freeze baked Taco Pockets for up to 3 months in a heavy duty freezer plastic bag.

To use frozen taco pockets
Bake frozen pockets on an ungreased baking sheet at 350 degrees for 20 to 25 minutes. Serve with garnishes.

Yield 12 servings

From Taste of Home Fall Freezer Meals

Fire Roasted Salsa

I saw this recipe in a magazine & made it for a gathering of friends. I made a couple of additions to the recipe & it was awesome. This is super-easy!!!

Ingredients
1 can (14-1/2 oz) fire-roasted diced tomatoes, drained
1/2 c sliced onion
1/3 c fresh cilantro leaves
1 tbsp lime juice
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground red pepper (if you like it hot, increase the amount of red pepper)

Directions
In a food processor (or use a blender) combine all ingredients & blend until desired consistency is reached. Taste to see if you want to add more salt and/or red pepper. Refrigerate until ready to serve. I made mine the day before & it was perfect. Serve with tortilla chips or crackers (I liked Triscuits).