JALAPENO POPPER DIP

Ingredients
2 8 oz blocks cream cheese softened
1 cup Kraft mayonnaise
1 cup Kraft Mexican Cheese Blend shredded
1 cup Kraft Parmesan Cheese divided use
1 4 oz can chopped green chiles
1 4 oz can chopped jalapeños or 1/2 cup chopped fresh jalapeños
1 cup Panko bread crumbs
1/4 cup butter (1/2 stick) melted
salt, pepper, dried parsley (to taste)

Instructions
Preheat oven to 375F degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.
Using an electric mixer (or a food processor), mix together the cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chiles and jalapeños. Add a pinch of salt and pepper.
Spread the dip filling into your casserole dish.
In a bowl, mix together Panko bread crumbs, 1/2 cup Parmesan cheese and melted butter (and a bit of dried parsley, optional).
Sprinkle crumb mixture evenly over dip filling.
Bake for about 20 minutes (on the middle rack). Do not overcook.
Topping should be golden brown and the dip should be gently bubbling around the edges.

TUMERIC QUINOA

Ingredients:
3    cups cooked quinoa (from 1 cup uncooked)
1    teaspoon olive oil
Juice and zest of 1/2 a lemon (about 1 tablespoon juice, 1 teaspoon zest)
1 1/2    teaspoons turmeric powder
1/2 teaspoon salt
optional add-ins: chopped green onions, thai basil, ground black pepper, cashews, etc.

Instructions:
Cook quinoa according to package.
Allow the quinoa to cool until it’s warm to the touch, then stir in the remaining ingredients. Taste and adjust salt as needed.
If using, stir in add-ins and serve with your favorite dish!*

Spinach & Bean Quesadillas

19 oz can of beans (kidney, black... beans are all fine), drained and rinsed

3 oz spinach, chopped (roughly 3 cups chopped fresh spinach or 1 1/2cups frozen spinach)

1 teaspoon ground cumin

1/4 teaspoon salt

3/4 cup feta cheese, crumbled

1 1/4 cups shredded cheese

5 large (12 inch) tortillas

DIRECTIONS:

If spinach is frozen, thaw and press out extra moisture.

In a large bowl, mash the beans with a fork or potato masher.

Stir in the spinach, cumin and salt. Stir/mash until the spinach is slightly wilted and fold in the feta cheese.

Heat a large pan over medium heat. Spray with oil, then assemble quesadillas in the pan (cooking 2 at a time).

Spoon out 1/2 cup of white bean/spinach filling, then sprinkle with 1/4 cup cheese. Fold the tortilla over, then press down firmly.

Cook for 3 or so minutes per side, until golden and crispy.

Cool completely on a wire rack, then cut in half and wrap in plastic wrap.

STORAGE INSTRUCTIONS:

store in the fridge for 3 days or the freezer for longer (up to 3 months)

TO RE-HEAT:

thaw in the fridge overnight (if frozen)

heat in the microwave on a paper towel for 30 seconds, (OPTIONAL): crisp up in a pan or on a George Foreman grill.

Serve with yogurt or tzatziki