Jolene's Recipe Journal

Meals have been a challenge since my son started back to school.   I think we've finally gotten into a groove now, going over the school lunch menu and my home menu and making sure there is some variety.    This week's menu had been planned, but wasn't quite right when my friend Sue shared she'd be making Cheeseburger Quesadillas for dinner.  That was my missing piece! A few tweaks.    I had a little over a pound of ground beef.    The guys will not eat real chopped onion, so I used dried and added to the beef while it cooked.    The recipe doesn't say to drain off the grease, but I did since mine had a pretty high fat content (85/15).     I used real bacon, microwaved til crisp.   When the hamburger mixture was complete, it was a lot.   I ended up doing two large quesadillas, and plan on freezing the leftovers for a quick lunch or snack.     I did not bake mine in the oven, I heated 2 griddle pans and lightly buttered them.    I browned them with a weight on

My uncle's garden is going gangbusters with the tomatoes this year.  I've been looking forward to the start of school and being able to fix myself nice light lunches.     A little while back I made some Citrus Couscous and I froze the leftovers.  Combined with some ideas from a recipe from the Florida Tomato Committee, it made for a perfect meal!  My couscous already had the herbs, lemon juice and salt and pepper.  I don't have mint, so that was omitted.  I drizzled the inside with sriracha and olive oil, and next time I'd put a drizzle over the top as well.    I mixed the citrus couscous with some minced jarred garlic, the tomato pulp and orange bell pepper, diced very small.  After it was well combined, I filled the tomato shell and enjoyed my lovely lunch!   Tomatoes Stuffed with Couscous Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 6 large tomatoes Salt 1 tablespoon olive oil Drizzle of Sriracha Filling Citrus couscous 1T minced