Happy end of Summer\beginning of Fall! Fall means pumpkin flavored EVERYTHING and I can't wait! I've already had my first pumpkin spice flavored coffee - black of course!
So this past Labor Day weekend, my BFF and partner in foodie crime, Megabites and her hubster Dave were in from Louisville. I was beyond super stoked, because I rarely get to see them - and then Meg and I took this picture (next to a sign of the pool where we met as toddlers..) - and holy crap that's not how I look in my head. What the what with the cankles!? And don't get me started on my arms...
I promptly made an appointment with a GI doctor. It's time to get this 'ish straightened out! Without doing anything differently, I've managed to gain back the 4lbs that I had lost on the no carb diet. Not. Eating. A. Single. Carb. Lame....
I'm one class in on a 4 class super hard turbo kickboxing class (www.joaniefit.com) and can't afford to continue after 4 of them, but I'm trying to work out something with my buddy Tony to see if he can train me in return for help with marketing his business. Something's gotta give!
In the meantime, these low carb quesadillas are amaze. If you haven't gotten to Trader Joe's and gotten the low carb wraps, you're missing out. Recipe after the jump!
1 pack ground chicken
1 pack Trader Joe's Whole Wheat Low Carb Tortillas
1 cup Fat Free Mozzarella
At least 6 tbsp of marinara sauce of your choice (pleeeeeeease be healthy and make it!!)
Brown the ground chicken in a skillet with about 2 tbsp of sauce. When finished, put aside. Now to assemble!
Each quesadilla will get 1/4 cup of cheese. On the tortilla, put half of the cheese on the bottom, then take a generous handful of chicken and put on top of the first layer of cheese, spread a tbsp of sauce over that, top with remaining cheese and top with 2nd tortilla.
Repeat for a total of 4 quesadillas.
Put each quesadilla in a warm skillet sprayed with nonstick spray. About 2-3 mins per side. Serve with extra sauce on the side for dipping!