Tag Archives: chili powder

21 day fix Butternut Squash and Black Bean Quesadillas


Great vegetarian dish here. It is a bit labor intensive but I use it for dinner and then pack up leftovers for lunches. Trust me….it’s totally worth the time.


  • 1 medium sized butternut squash
  • 1 bag dry black beans
  • large sweet onion
  • 1 tsp olive oil
  • fontina cheese
  • 1 ezekiel tortilla
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. cayenne
  • 1/2 tsp. oregano

Starting with the beans, rinse and soak overnight. The next day drain the water and place beans in a large saucepan. Cover with water and gently boil for 60-90 minutes. Drain water again and mix in chili powder, cumin, and cayenne.

For the butternut squash, peel and cube. Add the cubes to a baking sheet lined with foil. Toss with the olive oil and oregano. Bake 400 degrees for 15-20 minutes.

IMG_7968To caramelize the onion, cut the onion into thin slices. Spray a skillet with a non-stick spray and sauté the onions until they are golden brown and soft (about 20-30 minutes). I then add the squash to the pan and mix together.

IMG_8003Cut 1 tortilla in half (for the 21 day fix 1 tortilla = 1 yellow container). Fill green container with squash/onion mixture. Fill yellow container with black beans. Fill blue container with shredded fontina cheese.

Now we can assemble our quesadillas! I use a quesadilla maker but you can easily do on a griddle as well. Start with 1/2 of a tortilla and layer with green, yellow, and blue containers. Cover with remaining 1/2 tortilla and cook till cheese is nicely melted.

For left overs, I pack the squash, onion, and beans together to be reheated during the week. It makes for a great side or snack.



Healthy game day chili

IMG_7526My chili recipe is my most requested recipe. It’s a little spicy but still enjoyable for the kids.


  • 1.5 lbs of lean ground beef
  • 1 large yellow onion – chopped
  • 5-6 cloves of garlic – chopped
  • 1 large can (or 2 small) black beans
  • 1 small can of northern beans
  • 2 small cans of Bush’s chili
  • 1 small can of Rotel chili fixin
  • 1 large can (or 3 small) original rotel
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. chili powder

In a large skillet, brown the meat with the salt, pepper, and chili powder. The amount of chili powder depends on how spicy you want it. Add more and it has a bigger kick.

In a large stockpot, caramelize the onion and garlic for 3-4 minutes. Add Bush’s chili, rotel chili fixin, and original rotel cans. Rinse and drain the black beans and northern beans and then add to stockpot. Drain the grease from the meat and also add to the stockpot. Cook for 30 minutes constantly stirring.

**Crockpot option: brown meat, onion, and garlic together. Drain and add to crockpot. Continue same as above with cans and stick in the refrigerator. Pull out when needed and heat in crockpot on low for 5-6 hours.

I serve mine with fritos corn chips, corn bread, or oyster crackers and green onion and grated cheese. Makes for a great game day spread. Enjoy!