Keeping it warm

I used it to make a Chicken, Spinach and Cheese Quesadilla. I added 2 0z. chicken, handful of baby spinach, 1 oz. of this great cheese to a 1 pt. tortilla. I sprayed a nonstick skillet and heated the quesadillas on both sides until brown and cheese melted. I used 2 tbsp. of salsa on the side for dipping. I also had a sliced pear with the Lighthouse Reduced Sugar Caramel Dip which I warmed a little in the microwave. The pear and caramel dip was fabulous! I don’t know why I always equate apple with caramel, but now pear is on the list! This was another great 6 pt. lunch…

• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tsp. olive oil
• 12 oz. lean pork chops, cut into small chunks
• 1 tbsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. cinnamon
• 1/2 c. chicken broth
• 6 oz. sweet potato, peeled and cut into small cubes
• 14 oz. can diced tomatoes
• 14 oz. can black beans, drained and rinsed
• salt and pepper to taste

Saute onions and garlic with olive oil in a large saucepan until soft. Add pork and spices. Cook for 5 min. Add broth, sweet potato, tomatoes and beans. Bring to a boil, reduce heat to low and simmer covered for 20 min.

The addition of the cinnamon really makes this dish. There is just a hint of it and it goes perfect with the pork and sweet potatoes. This makes 4 servings. Not huge, but very filling and packed full of nutrition! I added 1 tbsp. of light sour cream to the top and had a zucchini corn cake with it (I had these in the freezer for a while!)…