A New Year Means Lots of Dark Leafy Greens: the Spinach Potato Quesadilla

lunch on 8 Jan 2014: spinach potato quesadillas with rice Chex, pretzels, sweet crunchy chick peas, apple slices, and mixed berry fruit leather

lunch on 8 Jan 2014: spinach potato quesadillas with rice Chex, pretzels, sweet crunchy chick peas, apple slices, and mixed berry fruit leather

Because it’s a New Year and we’re trying to be healthier and to recuperate from various holiday indulgences, we’re eating a lot of vegetables. Last night’s dinner was this fantastic acorn squash soup with crunchy maple syrup chick peas sprinkled on top:

acorn squash soup with a dollop of yogurt and crunchy maple syrup chick peas

acorn squash soup with a dollop of yogurt and crunchy maple syrup chick peas

Mmm, I feel healthy just looking at that soup full of veggie goodness. With the soup I made some spinach potato bread. I boiled a couple of potatoes and then mashed them with some almond milk and a bag of (thawed) frozen spinach. I threw in a good dose of salt and pepper, along with some nutritional yeast. I rolled out a pizza dough, spread half of it with the spinach potato mix, folded over the other half and sealed it up. It turned out quite yummy and I felt completely virtuous while eating it. I also ended up with about a cup of leftover spinach potato mixture, so I decided to put it into the kiddos’ quesadillas for lunch today. And, it turns out, they both love potato spinach quesadillas. Good thing, since we plan to consume more spinach in 2014.

In case you’re wondering how I managed to pull off this fancy healthy meal on a Tuesday, here’s my timeline:

  • Pizza dough was made last Friday and was sitting in the fridge needing to be either used or put in the freezer.
  • Monday night I made the spinach potato mixture and roasted the chick peas. I also cut up onions, carrots, celery and three good sized acorn squash for the soup.
  • Tuesday morning, I peeled and chopped a granny smith apple which I put into my trusty crock pot along with the veggies and 8 cups of veggie broth.
  • Tuesday after work, I immediately pre-heated the oven to 500˚F. Then I fished all the sections of acorn squash out of the hot broth, so I could scoop out the flesh and toss the tough skin (I know: kind of a pain in the butt, but the soup was worth it). I rolled out the pizza dough, filled it with the spinach potato mix, and popped it into the oven. While the bread was cooking, I continued to work on the squash. The peeled squash went back into the crock pot and then I blended it with my immersion blender.
  • Dinner was served in less than an hour after I arrived home from work— right about the time when the kids were getting ready to chew off their own arms in hunger.

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