Quesadilla Strips with Layered Dip

Today's lunch was originally inspired by a friend's Meatless Monday bento, Jenn of Bento for Kidlet, which can be found here.  Check her out and see other awesome lunches linked up to her party.  Hers was mouth watering nacho lunch which gave me this idea for the kiddos' lunches.  But since mine are not huge on beans, I omitted that and substituted it with salsa.  This is actually their first time to eat quesadilla with sour cream and guacamole dip, so I separated it from the salsa, just in case. They love quesadilla, but I've never sent them this way before.  And it was a huge hit.  According to Mr. G, it couldn't be better!

I decided to cut the quesadilla into strips instead of the traditional triangular shape, so they could scoop and dip it better in the Mini dippers, mess-free.  Mr G is a clean-freak. He doesn't want his hands get messy and gooey when eating.  One reason why burritos and tacos won't work for him, unless I wrap them nicely that allows him to reposition his food on his hand.

Missy A loved it as well sans the salsa and guacamole. She came back home with salsa and guacamole left behind.  Fine with me. At least she ate them without any fuzz.  I just noticed one thing though. I think she peeled some of the cheese off the tortilla and tossed it on her EasyLunchboxes.  Y'all know that she doesn't like cheese and I would be lucky if she eats a piece.

I hope you all have a wonderful lunch.

Happy Wednesday!!

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Grilled Chicken Quesadilla & Holiday Napkins

It's my 2nd day to send something Christmas-y for the kiddos today.  I was planning on doing the 12 days of Christmas themed lunches, but as soon as I could find the needed supplies. For now, it would be just a touch of festivity.

Today I thought of putting out my electric grill for a chicken quesadilla.  I was thinking of cutting them into candycanes and  christmas tree, but before I could do it, the kids stopped me.  They don't like anything fancy today so I have to turn the triangular-shaped quesadilla upside down, and ignore the drive to decorate the tree-shaped quesadillas on their Easy Lunchboxes.



I am so glad I purchased Christmas napkins to go with the their school lunches. I got it through a good friend from Red Poppy Cards & Crafts over at Etsy.

She has a wide selection of gorgeous lunch cloth napkins for all occasions.
Need a specific design? Contact her and let her know that I sent you over.
I honestly adore all of her creations.  They're oh so affordable too.



Their lunches are similar except that Mr G had olives on one of his sides. Missy A doesn't like olives so she has broccoli instead with ranch on her pink cup.  Keeping my fingers crossed that she'd eat her veggies.

I hope you had a great lunch!

Aknowledgements:

Day 9: I am Thankful for Bento

A Pizzawich/Quesadilla Tutorial

{courtesy of CuteZcute}

 I may sound so vain with this post.  But really I have to admit that I am grateful that man created bento.  Bento has truly played an important role towards our food choices and eating well.

Bento has brought me to blogging and discover foodie blogs which nurtured my food choices for my family. Not all healthy, but I always choose the lesser evil.  I have learned to read nutrition labels and ingredients. We do not belong on the nut-free, dairy-free, vegan, whole grains only, or diet-restricted family. We eat everything we want and crave for. No restrictions. But the rule is always in moderation.

Day 9: Sauteed Snowpeas & Chinese Sausages, Chicken Quesadillas

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

For today's challenge, I made Sauteed Snow Peas and steamed Chinese Sausage over white rice for brown-bagging to work.  I have included recipe as well since I failed to take a picture of it.

SAUTEED SNOW PEAS

2 tbsp. vegetable oil
4 c. (about 3/4 lb.) snowpea pods, ends and strings removed

1 medium red bell pepper
1 lg. clove garlic, minced
1 c. thinly sliced whole scallions
1 tbsp. soy sauce
Salt to taste
Freshly ground black pepper to taste
2 tbsp. chopped fresh coriander

Heat oil in a medium to large skillet, then add snowpeas and bellpeppers. Cook over medium to high heat for several minutes, stirring frequently. Add garlic and scallions and cook, tossing, another minute or more. Add soy sauce, salt, pepper, cook several minutes more, stirring often. Add coriander and turn off heat. Serves 4.

My son brought Chicken Quesadilla wedges today with Kiwi slices on the side.

CHICKEN QUESADILLAS
1/2 pound lean chicken, ground, OR
1/2 pound skinless chicken breast, cubed
1/2 packet (1.27 oz) of Fajita Seasoning
1/2 tablespoon vegetable oil
1 small green bell peppers, chopped
1 small red bell peppers, chopped
3-5 sprigs of green onions, chopped
10 (10 inch) Flour tortillas
1 (8oz) package shredded Mexican Cheese (4 cheese mix preferably)
1 tablespoon bacon bits (optional)

Directions:
1. Preheat the broiler.  Grease a baking sheet.
2. Toss the chicken breast with the fajita seasoning, then spread onto the baking sheet.  Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.  If you're using ground chicken meat, pan-tossing in a non-stick skillet is better over medium heat.  You can control it better without overcooking.
3. Preheat oven to 350 degrees F (175 degrees C)
4. Heat the oil in a large saucepan over medium heat.  Stir in the green & red bell peppers, chicken and onion sprigs.  Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the shredded cheese and bacon bits.  Fold the tortillas in half and place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Keep checking.

*It would be easier if you have an electric grill because you can watch as the quesadilla cooks.  That way you'll avoid your tortillas from burning.

Happy Eating!!

Day 5: Cheese Quesadilla Wedges & Watermelons, Soy Chicken, Squash & Long Beans

This challenge has really inspired me to pack different healthy lunches daily.  This day, I woke up early to prepare as much cheese quesadilla wedges and watermelon cubes for my son's lunch today.  I grilled the flour tortillas on my electric grill and add in generous amount of grated Monterey Jack, Sharp Cheddar, Asadero and Mozarella Cheese.  I wanted to add ground chicken to add a bit of meat, but my boy prefers just cheese this time.  So I'd just try that next time, I guess.  This time I paired it with watermelon cubes since the weather is pretty scorching.  He need extra hydration from the meal he's getting.  So I packed in extra juice and bottled water as well.  What did you pack for your kids today?

My husband and I had leftovers home-made soy chicken, squash and long beans in coconut milk, and our choice of dessert.  He brown-bagged his lunch, while I ate mine at home.  I was trying to figure out how I can add tabs on my blog so I can include recipes as well.  If you're interested, check back later.  Or comment below to help me figure it out.  Thanks :)