Veggie Sandwich: Quick, Healthy, and Delicious

Quick and Easy Veggie Sandwich on Honey Wheat Bread

With summer just around the corner I'm looking for quick, easy, healthy, and delicious food that will fill me up but won't weigh me down. I made this delicious sandwich and it hit the spot. It's super easy to make and packs lots of flavor. I sauteed enough mushrooms, peppers, and onions to make several sandwiches, so I can enjoy this dish more than once. It's great for a quick lunch or a post workout meal. The recipe is below.

Ingredients:

• 1 tsp. Olive Oil
• 1 medium onion sliced
• 1 small green pepper thinly sliced
• 1 carton mushrooms (or 1 can. Drain liquid)
• 1/2 tsp. salt (or to taste)
• 1/2 tsp. pepper (or to taste)
• 1 tsp. McCormick Italian Seasoning  (or to taste)
• 50/50 Organic Spring Mix (or whatever type of green salad/lettuce you prefer)
• Sliced tomatoes (I used grape tomatoes because that's all I had in the frig at the time)
• Bread (Sub/deli bread is good but has more calories. I used honey wheat)

Prepare:
Heat oil on medium in a skillet and prepare on side of bread with salad mix/lettuce and tomatoes. Once oil is heated, add onions, peppers, and mushrooms. Saute 5-7 minutes, add salt, pepper, and Italian seasoning. Remove from heat and spread veggie mixture onto other side of bread (garnish with cheese if you like). Voila! An easy and delicious sandwich.

Happy Eating and remember to be fabulous!

Delicious. Quick. Easy...who wouldn't want to make this!

If you're like me, your days are filled to the brim, spilling over into late evenings most of the week. Between work, family, and the demands of everyday life, finding time to prepare a meal, or even a tasty snack, can be challenging. It's so easy to just grab something on the go. But oftentimes that can be expensive, not to mention it tempts you to make choices that aren't always healthy.

One thing about Southern women; we know how to make find ways to juggle it all. Here's a quick and easy recipe that's delicious, quick, and inexpensive to make. The recipe for the mixture below is easy, and leftovers can be stored in the frig for a few days.

The dish can be served as a meal or curl up with a good book and enjoy it as a snack!

Be fabulous and enjoy!

Black bean and corn Quesadillas. Yum!!

Ingredients: (I don't measure, so just judge according to your taste)

8 inch flour tortilla (I use whole wheat. The taste is richer than the white)
1 can black beans, drained
1 can corn, drained and rinsed (or small bag of frozen corn)
Salsa (I use half a medium size jar)
1/2 small onion, finely chopped
Generous pinch of brown sugar (I use Sugar in the Raw)
Cheese (I use Kraft shredded Mexican cheese blend)
1 tablespoon butter
Olive oil (enough to lightly coat the pan)

Pour olive oil in skillet and heat. Add onions and saute. Stir in black beans, corn, salsa, and sugar. Cook until thoroughly heated, then remove from pan and put mixture aside. Melt butter in a large skillet (medium heat), then place one tortilla atop melted butter. Sprinkle with cheese. Top black bean mixture evenly on cheese. Place another tortilla on top. Make sure to press the edges down with the spatula you're going to use to turn it. Let tortilla cook for a about two minutes on each side. Cut into rectangles and voila! Yummy!