Ok, it’s day three of chicken fajitas and I’m sure you’re starting to think, “really, what else can we possibly make after three days with the same fajita mixture that my kids will actually want to eat?” I’m here to tell you that if you make your family these chicken fajita quesadillas, there are going to be some seriously happy people all around you. Just take the remaining chicken fajitas, chop it up fine, place on top of a tortilla, sprinkle on some cheese, top with another tortilla and in minutes you will have an original meal that no one but you will realize came from the same thing you had for dinner the night before! And the night before that!

Chicken Fajita Quesadilla (Serves 4)

4 Tortillas
1 Cup Cheese (Mexican Cheese Blend, Mozzarella or Cheddar), grated
1 Cup Chicken Fajitas, chopped (chicken & veggies)

1. Place one tortilla in a dry pan over medium heat ( I use a cast iron skillet).
2. Sprinkle 1/2 cup of cheese over tortilla and 1/2 cup of chopped chicken fajita mix.
3. Top with another tortilla and heat through for 3 minutes on each side or until cheese is melted and tortilla is slightly toasted.
4. Repeat for the second quesadilla.
5. Cut into wedges and serve.

I’m still exhausted from a busy, food-filled weekend, which included eating a ton of baked ham, veggies and cheddar-rich Mac n’ Cheese. It feels like we have enough leftovers to take us into the New Year, so the recipe I’m posting today is exactly what my family will be eating a lot of for the next few days! Hope you’re recovering from your holiday weekend and enjoying time with your loved ones.

Ham & Cheese Crepe (Makes 14 Crepes)

Weelicious Crepe Recipe
1 Cup Ham, finely chopped
1 Cup Cheddar Cheese, grated

1. Place the crepe in a dry saute pan over low to medium heat.
2. Place about 2 tbsps of ham and cheese (1 tbsp of each) on one half of the crepe. Fold the other half of the crepe over the ham and cheese and heat for 1 minute until the cheese melts.
3. Fold the crepe in half again, making a triangle and serve.

*This recipe makes 14 crepes. I like to use 1/2 for the sandwiches and freeze the others. Place a piece of parchment between each crepe to prevent sticking and put the stack into a large Ziploc freezer bag.

Whatever daddy eats the kids want to eat….or at least that’s true in our family. My husband is really into eating breakfast sandwiches for breakfast, so of course Kenya and Chloe want them also. I wouldn’t say that this Banana Cream Cheese Sammie is exclusively for breakfast, but it’s definitely really delicious first thing in the morning or just as a carbohydrate filled lunch treat to keep everyone full of energy and ready to keep going for the rest of the day until dinner!

Banana Cream Cheese Sammie (Makes 2 Sandwiches)

4 Slices Whole Wheat Bread
1/4 Cup Cream Cheese, divided
1 Banana

1. Cut the banana in half for each sammie. Then cut each half into strips lengthwise (so the pieces are long and flat).
2. Spread 2 tbsp of cream cheese on one side of the bread and top with one half of the banana slices.
4. Place another piece of bread on top to make a sammie.
5. Repeat with the remainder of the ingredients to make the second sammie.
6. Serve.

I can’t claim this as an original recipe (considering I used to eat it at least once a week when I was a kid), but I wanted to share it with you anyway since it’s a comfort food that takes me back to my childhood. Pimento Cheese Spread is a traditional recipe in the south and one that my grandmother made frequently when we went to her house. She would use it to make the most delectable tea sandwiches that my brother, cousins and I would devour. While I admit that this recipe is somewhat out of character for weelicious in that it is not exactly super healthy, it is vegetarian and totally delicious, so indulging in it now and then seems ok to me.

Since it’s HalloWEEn, I’ve been thinking about orange and black themed recipes and what fun would it be to make a Pimento Cheese Spread sandwich on pumpernickel or dark rye and put it into your little one’s lunch box. Cut it into the shape of a pumpkin, bat, witch or ghost (yes, that’s a ghost pictured above) and lunchtime doesn’t get any more fun! Whether you’re trying to impress your kids during the holidays or just want a delicious dip or sandwich spread that’s perfect for any time of year, Pimento Cheese Spread will ensure you have a lot of happy customers. I hope one of my childhood favorites will become one of yours too!

Pimento Cheese Spread

1 Cup Cheddar Cheese, finely grated ( I like to use a hand grater, but you can also use a box grater and then chop it into smaller pieces)
2 Oz Diced Pimentos, drained (or 2 Tbsp Roasted Red Bell Peppers, diced)
2 Tbsp Mayonnaise or Veganaise

1. Place all the ingredients in a bowl and stir to combine.
2. Serve with sliced bread.

Continuing with my pumpkin puree obsession this month, I’m back to one of my seasonal favorites, Pumpkin Butter. I had some pumpkin puree leftover after I made Pumpkin Seed Cookies last week, so I used it to whip up a batch of pumpkin butter to have on hand to spread on rice cakes, use as a topping on yogurt or even swirl into oatmeal. After making way too many pancakes for breakfast one morning this week I thought how delicious the sound of pancake sandwiches with cream cheese and pumpkin butter would be. I was right. Talk about a seriously delicious school lunch! Kenya and his buddy at school loved them and my pumpkin streak continues….

Pumpkin Butter & Cream Cheese Sandwich (Serves 2)

4 Pancakes (any bread will do)
1/4 Cup Cream Cheese, divided
1/4 Cup Pumpkin Butter, divided

1. Spread 2 tbsp of cream cheese on one side of the pancake (or bread) and top with 2 tbsp of the pumpkin butter.
2. Place another piece of bread on top to make a sammie.
3. Continue to make the second sammie.
4. Serve.

*Feel free to use a little more or a little less of the cream cheese and pumpkin butter depending on the size of your pancake (or bread).

I dread the winter months when many of my favorite foods are out of season. Nothing’s worse than craving a food you love to eat and knowing you have to wait eight months for it to return. Sure, these days you can get almost anything year round at your local grocery, but I’m not big on buying fruits and veggies that have to travel thousands of miles on planes, trains and automobiles to get there. So what’s the solution?

Recently, I’ve made a big point of doubling most of my recipes and freezing half so that our family has food to eat on the day and also something to look forward to down the road. That’s a real plus when I’m craving apples or pears in summer, or peaches or tomatoes in winter. And it means on cold nights when I’m dreaming of these Eggplant Burgers, they’re only 10 minutes — not 8 months — away! These burgers have a firm texture, are moist inside and have a crisp outer crust. And since they’re shaped into patties, they’re perfect to put on a bun with some melted cheese and place in your little one’s hand to munch on, for a snack, lunch or dinner. When time isn’t on your side, but you still want something healthy and easy to prepare for dinner, you’ll be happy to have these on hand — no matter what time of year!

Eggplant Burgers (Makes 8 Burgers)

1 Tbsp Olive Oil, plus more for sautéing
1 Medium Eggplant, cubed
1 Garlic Clove, minced
1/2 Tsp Salt
1/4 Cup Parsley, chopped
1 Large Egg
1/3 Cup Parmesan Cheese, grated
1 Cup Breadcrumbs (I used whole wheat)

Accompaniments: Whole Wheat Bagel, Buns,Cheese, Tomato, Lettuce, Ketchup, Pickles

1. Heat the olive oil in a large sauté pan over medium heat and cook the eggplant cubes for 3 minutes.
2. Add the garlic and salt and continue to sauté for another 2 minutes.
3. Add 1 tbsp of water, cover and cook for an additional 3 minutes or until eggplant is fork tender. Allow to cool.
4. Place the eggplant and remaining ingredients in a food processor and puree until smooth.
5. Use about 2 tbsps of the eggplant mixture for mini burgers, 1/4 cup for bigger burgers and form into patties.
6. Heat about 1-2 tsps of oil in a large sauté pan and cook the eggplant patties for 2 minutes on each side or until golden brown.
7. Serve.

* To freeze place the cooked patties on a baking sheet, freeze for 1 hour and place in a Ziploc bag, label and freeze up to 3-4 months. When ready to serve, place patties on a baking sheet in a 300 degree oven for 10 minutes until warm.

You would think that for someone who cooks as much as I do, I would have a fridge full of food 24/7. Although I do try and keep my larder well stocked, there are many weeks when I’m running around non-stop and don’t make it to the grocery to pick up our every day essentials.

Still, there are three things that I ALWAYS have on hand; eggs, tortillas and cheese. They’re all relatively inexpensive, last for weeks if properly refrigerated, and combined, make the perfect breakfast meal that will send your kids off to school with tons of energy for their day.

I had originally tried making this Breakfast Quesadilla with scrambled eggs, but when it came time to eat it, huge chunks of eggs kept falling out of the tortillas all over the floor. No one dislikes clean up more than me, so I went back to the drawing board and experimented — this time cooking the eggs like a thin omelet, topping each side with melted cheese and then sandwiching it all between two tortillas (if you want to watch how to do it, here’s a cooking video for this recipe that walks you through the simple process in detail).

My kids love this recipe so much, it’s gone into heavy morning breakfast rotation. That’s good news for me, especially for tomorrow since I just checked and my fridge is practically bare again!

Breakfast Quesadilla (Serves 2-3)

2 Tortillas ( I use whole wheat or spelt)
2 Eggs
1/2 Cup Mexican Blend Cheese (or you can use cheddar, monterey jack or mozzarella)
1 Tsp Oil
Condiments: Salsa, Pico de Gallo, Ketchup, Cilantro

1. Whisk 2 eggs in a bowl for 30 seconds until combined.
2. Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
3. Pour in the whisked eggs, tilting the pan to spread it evenly across.
4. Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
5. Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this here).
6. Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
7. Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
8. Cut into wedges and serve.

*If you use a smaller tortilla, use 1 egg per quesadilla and 1/4 cup of cheese.

I must admit that I spend WAY too much time in the grocery. When you’re on a first name basis with all the cashiers, managers and hard working staff behind the counters-that’s a tell tale sign. Not only do I probably know the location of every ingredient on every shelf, I have probably used most of them, too. That was until last week when I realized that for too long I had been walking by the cutest, most tasty bread that could not be any more kid-friendly if it tried. Mini pumpernickel toasts can be found hiding in the bread section of your grocery and since they’re mini in size, they’re perfect for little hands (and great for parents trying to control their portion size). When I was a kid, every time my parents took me to a deli, I ordered a sandwich on pumpernickel because I loved it’s dark color and slightly sweet, rich flavor. Tasting this bread brought back great childhood memories.

The other great thing about pumpernickel is that it keeps fresh in the refrigerator longer than most other breads, so once you have it on hand you can make this recipe most any time. I’m betting you already have the rest of the ingredients stocked in your pantry, so throwing these sandwiches together for lunch should be a breeze. I think I’ll make some tomorrow before I head off to the grocery again!

Pumpernickel Tuna Melts (Serves 2- Makes 4 Mini Sandwiches)

1 5 Oz Can Tuna (I prefer light or chunk white tuna packed in water)
1 Celery Stalk, chopped fine
1 Tsp Dijon Mustard
1 Tsp Mayo
4 Slices Cheddar Cheese
8 Pumpernickel Toasts (aka cocktail pumpernickel bread)

1. Combine first 4 ingredients in a bowl.
2. Place one fourth of the tuna salad on one side of the pumpernickel bread.
3. Top the tuna with a slice of cheddar cheese and close the sandwich with another slice of toast.
4. Cook in a panini press for 3 minutes on medium heat or in a saute pan for 2 minutes on each side until toasted and golden.
5. Serve.

I love that Kenya’s into eating sandwiches for his school lunch. I also love that figs are in season right now and they are SO naturally sweet and delicious. Figs are really cheap at our local farmers market, so I’ve been buying tons of them to eat and put in recipes throughout the week. I made a huge batch of fig puree for Kenya and Chloe to put on their yogurt and just to eat plain as a snack, but it’s so flavorful I wanted to figure out something else to do with it.

These fig and goat cheese sandwiches are heavenly. The creamy tang of the cheese mixed with the sweet of the figs, all sandwiched between two pieces of whole grain bread, makes for a magical combination and these sandwiches only take minutes to make.

If you were to send your little one off to school with one of these sammies in his lunchbox, I guarantee he’ll be the envy of all the other kids.

Fig and Goat Cheese Grilled Sandwiches (1 Sandwich or 4 Mini Sandwiches)

2-3 Tablespoons Goat Cheese
3 Tbsp Fig Puree
2 Slices of Bread, preferably whole grain
Butter (if desired)

1. Spread one slice of bread with goat cheese.
2. Spread the other slice of bread with fig puree and place the filling sides of the bread together to make a sandwich (lightly spread a bit of butter on the outside of the bread if desired).
3. Heat a panini press or a sauté pan to medium heat.
4. Cook for 3-5 minutes (on both sides if using the sauté pan, flipping half way through) or until the cheese melts.
5. Cool and serve.

It’s amazing how positively kids react when you do something as simple as changing the shape of one of their favorite foods. There’s obviously nothing that needs improving when it comes to a delicious peanut butter and jelly sandwich, BUT try mixing a bit of cream cheese into the jam, spreading it onto a flat piece of lavash, rolling it into a cylinder and then cutting it into wheels, and it becomes a totally new take on a lunchtime classic that’s even more fun to look at and eat!

Peanut Butter and Jelly Pinwheels (Serves 4)

1/4 Cup Regular or Whipped Cream Cheese
2 Tbsp Jam, Jelly or Preserves
1/3 Cup Peanut Butter, divided
Lavash, preferably whole wheat (can be found in the bread section at your grocery)

1. Place the cream cheese and jam in a bowl and combine until smooth.
2. Spread 1/2 of the peanut butter on a piece of lavash and top with 1/2 of the cream cheese/jam mixture.
3. Roll the lavash lengthwise into a roll and slice into bite-size wheels, about 1 inch each.
4. Continue to make the second pinwheel sandwich and slice.
5. Serve.