It’s no secret that times are busy in the THIH household. Peter and I have been tag-teaming dinners (and by “tag-teaming,” I mean Peter is going the extra, extra mile), and each meal has been as simple as possible. If you could managed to decipher the blurry chicken-scratch on the menu board in my last post, you’ll notice that “Leftovers” showed up three times.
Somehow, The Recipe Redux and I are always on the same wavelength. When I saw this month’s theme, I was like, “dude, this is awesome!” (Literally. Like, out loud.)
We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal.
Leftovers it is! We always seem to have a lot of sweet potatoes or butternut squash on hand, especially considering some of our favorite dishes such as twice-baked sweet potatoes or our favorite, butternut sweet potato soup.
To be clear, cheese is not the star of this meal.
That honor goes to the incredible combo of roasted sweet potatoes and fresh sage that elevates this dish to the next level. A non-giant whole grain tortilla keeps things light, while your choice of greens adds tons of fiber and vitamins. Serve with your favorite salsa for a spicy kick. Spicy mango lime salsa, anyone?
No meal would be complete without Peter getting up close and personal.
Here’s to leftovers!
Sage & Sweet Potato Quesadilla with Wilted Greens
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients (4 servings)
- 1 large sweet potato, washed and cubed
- 1 tablespoon olive oil
- 4 whole grain tortillas
- 1 cup part-skim mozzarella cheese
- 2 cups greens (e.g. kale, spinach, shredded cabbage)
- 2 tablespoon fresh sage leaves, chopped
Preheat oven to 350 degrees F. Heat olive oil in a large saute pan over medium heat. Saute sweet potato cubes for 10 minutes, or until outside is browned. Cover and bake for 30 minutes or until cubes are soft. Remove from oven and set aside.
Heat a large skillet or panini press. Lay out tortillas and cover half with of each with 1/4 sweet potato cubes, cheese, greens, and sage. Fold into a semi-circle. Add to skillet or press and cook for five minutes, turning if using skillet.
Remove from heat, cut into wedges, and serve immediately with salsa.