Quesadillas with Honey-Yogurt Fruit Dip (& Fruit) for Dessert
by Jes Mostek
  Super quick and easy meal that fits easily into your budget and is guaranteed to feed even picky eaters!

Then have your kids make the fruit dip for dessert-- no oven or electric mixer necessary!
In addition to the recipes, you will also need the following for this meal:
  2   bananas, cut into bite-sized pieces
  1 bunch  grapes
  1 pkg.  strawberries

Homemade Taco Seasoning Mix
by Jes Mostek
serves: 4
  Classic Taco Seasoning Mix. This will translate the same as those expensive packets that you can buy in the store, without the MSG.
  2 T.   corn starch
  4 tsp.   salt
  1 T.   sugar
  1 T.   onion powder
  1 T.   garlic powder
  4 tsp.   paprika
  4 tsp.   cumin
  1 tsp.   black pepper
  1 tsp.   cayenne
  1 T.   chili powder
  1 tsp.   oregano, optional
  Mix cumin, paprkika, black pepper, cayenne (red pepper), chili powder, garlic powder, onion powder (or twice as much dried minced onions), and corn starch in an air-tight plastic bag or container. Shake to mix.

Store in this container or transfer to a spice jar. This'll keep on the shelf for 6 months (or longer, but the spices will start to loose their potency).

To use in a recipe, 2 T. mix = 1 store-bought packet.

For making standard taco meat: brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain any excess grease. Add 1/2 cup water and the seasoning mix. Reduce heat and simmer 2-5 minutes, stirring occasionally, until sauce thickens (cook longer if you have too much liquid). Makes filling for 8 to 10 tacos.
Honey-Yogurt Fruit Dip
by Jes Mostek
serves: 4
  A healthy alternative to traditional fruit dip, but just as delicious!
  1 c.   plain yogurt
  1/2 tsp.   cinnamon
  1 tsp.   vanilla extract
  3 T.   honey
  Combine yogurt, cinnamon, and vanilla in a small bowl. Stir well. Mix in honey until well-combined (if your honey has formed any little crystals, warm it up in a microwave-safe bowl for 10 seconds at a time, stirring in between, until crystals disappear).

Refrigerate until serving.
Quick Quesadillas
by Sarah Echelberger
serves: 4
  These quick & easy quesodillas pack a fantastic nutitional punch with cheese and beans delivering a double dose of protein! And with no meat, the price for this meal is always right on the money!

Look for the time and money-saving recipe for homemade Taco Seasoning Mix on this website.
  2 cans   garbanzo beans, drained
  2 tsp.   Taco Seasoning Mix
  1/4 c.   olive oil (plus more for pan)
  1 pkg.   flour tortillas
  2 c.   shredded cheese
  2   avacados, diced
  1 cup   salsa
  1 cup   sour cream
    sliced black olives, optional
    shredded lettuce, optional
  Preheat oven to 350 degrees F.

Mix Garbanzo Beans with spices and oil. Cook Garbanzo Beans in oven at 350 for about 10-15 minutes. Smash beans with a potato masher or a fork.

Pour a small amount of oil in a heavy-bottomed skillet over medium heat. When oil ripples, it's ready to use (but watch it-- it'll smoke and burn if you don't use it immediately). Place a tortilla in the bottom of the pan, top with about 1/3 c. shredded cheese plus a couple spoonfuls of smashed garbanzo beans. Smooth out fillings, and top with a second tortilla. Heat for a couple of minutes, until bottom tortilla is golden-brown, then flip and repeat for second side (cheese should be melted).

Transfer quesodillas to a serving plate and cut into wedges with a pizza cutter. Top quesodillas with avacados, salsa and sour cream