Sharing is Caring.

Good Morning! Another bright and sunny day here in Montgomery. How's the weather on your side of the world?

Already the weekend?! I could get used to this 4 day work week. I have to say I am glad that this week's internship rotation is complete. I spent it with a WIC clinic, which is a great public health service but not for me. The dietitian job is very repetitive day in and day out. Since I tend to get bored quite easily, I need constant change in my work routine. Jangle some shiny keys in front of me occasionally and I MAY be able to work at WIC for another week.

Next week I will complete my rotation with Public Health which I'm a little sad about. After my tv stardom, and working with everyone there I really started to get comfortable there. But in light of it, I will move on to my first foodservice management rotation at one of the local schools, which I am looking forward to. I mean, it is where I'm looking to work.

In the blogging world, I FINALLY have caught up with the sharing technology! I learned how to install a "share" bar so you can like my post on facebook, or tweet it, and even pin it! I'm moving on up.
<===== See here!

This recipe is what I have for dinner last night. I was getting tired of eating the chili I had made to last me until my next grocery trip, so I whipped this up using what I had left in the fridge. I have to say it was rather tasty. Just wish I had some salsa to dip in to!

Collard & Onion Quesadilla
serves 1
2 whole wheat tortillas
1 cup chopped collard greens (spinach, kale, or swiss chard would work as well)
1/4 cup onion chopped
2 Tablespoons shredded mozzarella cheese

Start by heating a skillet on medium heat, and spraying with cooking spray. Add your greens and onion and cook for about 5 minutes, or until softened. In true southern style, I of course bought me some collard greens. No ham hocks for me though.

I always speed up the cooking process by steaming my veggies a bit. Add a couple tablespoons of water to the pan and cover for a minute or two. Remove the lid to allow the remaining water to evaporate. Season veggies with salt, pepper, and garlic powder, and transfer to plate.

Now spray your pan again and add one tortilla. Add a half of your cheese, then top with veggies, remaining cheese and other tortilla. Cook for a minute or two, flip and cook another minute. Splitting up the cheese helps the whole thing stick together better. Melted cheese is the best food glue around!

Transfer to plate and cut in four pieces with a pizza cutter. Like I said I wish I had some salsa to dip in to. I'm a fan of BBQ sauce too, which may be good inside this concoction as well.

Happy Saturday!!