Quesadillas with a twist!

This evening we had an interesting new quesadillas recipe with sauerkraut and apples. So good! I highly recommend trying it, no matter how strange it might sound to you.

Apple, Sauerkraut, and Cheddar Quesadillas

2 cups sauerkraut, rinsed (this is equal to one small can)
1 cup water
4 burrito-sized tortillas
2 2/3 cups grated reduced-fat Cheddar cheese
1 large Granny Smith apple, shredded
Lemon juice to keep apple from browning

1. Put sauerkraut and water in a medium skillet. Heat over medium heat just until the liquid has evaporated but not so much that it begins to stick to the pan. Remove from heat. Mix in the shredded apple.

2. Gradually heat a large skillet over medium heat. Put one tortilla in the pan and immediately sprinkle 1/3 cup cheese over half of it. Quickly spread a quarter of the apple and sauerkraut mixture on top of the cheese, then cover with another 1/3 cup of cheese.

3. Fold the tortilla over the filled half and press gently on it with a spatula to seal. Heat the quesadilla until the bottom is golden, about 2 minutes, then carefully flip and lightly brown the other side. Slide the quesadilla onto a cutting board and cut it into quarters. Prepare the others in the same fashion.

Makes 4 Main-Dish Servings

Per Serving: 306 calories, 9 g fat, 16 mg cholesterol, 34 g carbohydrate; 22 g protein; 3 g fiber; 951 mg sodium


Oven-Fried Potatoes and Sweet Potatoes

1 pound Yukon gold potatoes
1 pound sweet potatoes
1 T extra virgin olive oil
1/4 tsp paprika
Salt and Pepper to taste

1. Position rack in upper third of oven; preheat to 450 deg. Coat a baking sheet with cooking spray.

2. Cut each potato into wedges. Place in a large bowl and toss with oil, paprika, salt and pepper.

3. Spread on the prepared baking sheet and roast for 20 minutes. Loosen and turn; roast for 10 to 15 min longer, or until golden brown. Serve immediately

Makes 6 servings

Per serving: 159 calories, 2 g fat, 0 mg cholesterol, 33 g carbohydrate, 3 g protein, 4 g fiber, 47 mg sodium