I’ve had lots of positive feedback regarding easy meals for larger families. I’m going to continue talking about some of them in this week’s column. I know lots of you cook meals for larger families so I’m hopeful these help you out.
I love Mexican food so this first recipe can be made lowcarb by simply using lowcarb tortillas. I suspect your family won’t be able to tell the difference if you use low-carb tortillas either. To make this one low-carb simply cut out the black beans. You can also make different varieties and use the beans in some of them but keep yours separate.
This recipe for sheet pan quesaillas can be prepped in 10 minutes and takes just 10 minutes to cook. It also feeds 10 people so you can adapt to fit however many you cook dinner for.
Baking quesadillas in the oven on a sheet pan is the easiest way to make several quesadillas all at one time. Skip the stove and save time with these oven-baked quesadillas.
This recipe can be used as a blueprint and use whatever you’ve got in the fridge or pantry. Do you have leftover steak fajitas from a Mexican restaurant? Do you have leftover rice for some of the carb lovers? You can use almost anything in these quesadillas.
If you don’t have shredded rotisserie chicken on hand, you can saute 1 pound of boneless, skinless chicken breasts instead. Season with salt, pepper and cumin and saute chicken in olive oil over medium-high heat until cooked through. Then dice and add it to the filling mixture.
You can also skip the meat entirely if you want to make this recipe vegetarian. Add a can of corn or some sauteed peppers in place of the chicken.
Don’t go too crazy with the fillings. If you try to fill a quesadilla with too many ingredients, it will end up soggy and overstuffed. A 1/2 cup of filling per quesadilla is the sweet spot.
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