Recipe Box Linky # 6 - Thanks for Lunch

First, I was going to tell you, I may have made a mistake in this lunch commitment. When the time comes to eat, I have to give it thought. No more, grabbing a piece of cheese from the refrigerator, or taking a stack pack of crackers or even corn cakes which is my nosh of choice - tasty and low calorie and no fat.

I couldn't very well, show you a photo of a piece of red pepper or a slice of Gouda or a glass of juice or even leftover pasta, heated up - ugh. What kind of a blog would I have? No, now I have to show you a real lunch or at least a semblance of one.

When, I was about to write this, I took another bite of my quesadillo and changed direction. I was thankful for the yummy lunch and I have been almost every day, since I began reporting in. That reminds me, I have to fill in the information on my Lunch page.

The recipes, I choose, are usually quite easy to make, considering how little time, I have, to get them ready and to eat. It may be summer but that is not a cop-out time. It is a time to catch up and do what I can't fit in, during the school year.

At the end of this project, I am hoping, we all have some new ideas for lunch and eat both healthier and heartier.

So, what did I make today? I have had a bag of gluten-free tortillas in my refrigerator since last week. I was yearning for cheese and vegetables. I decided to put the three together and make a wrap but I can't name it. Maybe you can. It has goat cheese, cheddar, baby spinach, tomato and garlic. Nothing is really the predominant ingredient other than the wrap.

I was going to call it:  

Goat Cheese Spinach Tortilla.

Tomato-Cheddar Wrap

The Two Cheese Special

Some Kind of Quesadilla

In the meanwhile, it can stand at Thanks for Lunch

Ingredients:

1 cornmeal tortilla

1 tomato sliced

shredded Cheddar, enough to cover most of the tortilla

3/4 cup goat cheese

1 cup of baby spinach

1/4 teaspoon minced garlic

I am guessing the packed tortilla could have gone into the oven for a few minutes and it would have turned out basically the same, maybe a little less crisp. I did not want to turn on the oven in this heat so I made it in a skillet.

Method:

Spray skillet with olive oil cooking spray.

Lay tortilla down, opened.

Shred cheddar directly onto the tortilla to basically cover surface.

 

Crumble goat cheese on top of cheddar. 

Sprinkle minced garlic on, next.

Lay out sliced tomato, slightly more to the side that you are going to lift to fold.

Add spinach also to the same side.  

Sprinkle a little more Cheddar cheese.

Fold in half and remove with a wide spatula.

Place on plate and please enjoy every bite. I did.

I know, this is a long post to included before a Recipe Box and I did it with a purpose in mind.  You are free to link any recipe,  you want, but if you have any good lunch ideas, I will appreciate it.  If there are some that do not take too much time and use ingredients that fit into our lifestyle, I will be glad to cook from the linky.  Others may prefer dishes for other meals so please feel free to link up, whatever you want to share.  Thanks for hanging out here.  Time to look at some of last week's goodies.

Coconut Vanilla Bean Ice Cream from the Tasty Alternative

Coconut Checkerboard Brownies from Kitchen Flavours

Not so Checkerboard Brownies from Vivian Pang Kitchen

Healthier Carrot Walnut Cake from Piece Of Cake

Linked to Whole Foods Wednesday, Gluten-Free Wednesday, Allergy Free Wednesday  Tastetastic Thursdays

Now, it's time to fill the recipe box.