I’m posting over here today, so please head over, show MizFit some love, and read a little of my health/fitness back story.  If you’re here from MizFit’s page, HI!  Welcome!

In the meantime, I also recommend two awesome recipes I’ve made recently.  First up was the zucchini spice bread from The Single Dish.  Because I don’t have a loaf pan (weird, right?) I used a larger casserole dish and doubled the recipe.  I also replaced the oil with applesauce.  I had to cook mine for 80-90 minutes before it was cooked inside… don’t know what that was about, but the taste is FANTASTIC.  It’s easily the best zucchini bread I’ve ever had.  I also didn’t have all of the spices on hand, so I used cinnamon, cloves, and a packet of TrueOrange.  You can’t taste the orange flavor, but I think it would be awesome, so next time I’ll add several packets or zest a real orange in there.

I can’t wait to make more, and I may even buy a loaf pan for this one.  As a warning, the applesauce made the texture of the bread a tiny bit spongy.  I don’t mind it, but I think you could probably add a tiny bit more flour to the mix to help it out, and that might also solve the super long baking time issue that I had, since I think the problem for me was that the batter was too wet.  If you try this, let me know.  It is SO good.

The second recipe stars Morningstar Farms Chipotle Black Bean Burgers.  I kept seeing these burgers pop up all over the internet, so when they appeared at our wholesale club we got a box.  We tried them first as burgers and were… underwhelmed.  They aren’t bad, but the texture was a little mushy and it just wasn’t satisfying for us.  So the box sat in the freezer for a long time… but lately we’ve been trying to use up some freezer/pantry food before buying new things, so we pulled them out again.  There is a recipe on the box for quesadillas… but of course I didn’t quite have the right stuff, so here’s what we did:

Chipotle Black Bean Quesadillas

• one black bean burger, defrosted
• 1/2 cup peach pineapple salsa
• 1/2 cup shredded mozzarella
• 2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp mexican chili powder
• 1 tsp paprika
• 1 piece of lavash bread

Cut the burger into small chunks.  Mix everything (except the bread) together in a medium bowl.  Lay the bread out on a greased baking sheet and spoon the filling onto half of the bread.  Fold the bread over the filling.  Lavash is nice here, because you can sort of squish the edges together to create a seal.  Brush the top of the bread with a little bit of butter (I used the fake, spray stuff) and bake at 350 for ten minutes.

This was SO good.  SO good.  The recipe on the box is a little different… it calls for taco seasoning instead of my spices, regular salsa, flour tortillas… and it also makes like ten servings.  We split the lavash quesadilla, and it was a great filling meal.  Next time I might also add some corn to the filling, but I loved the spicy burger with the sweet salsa.

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Today’s interesting posts:

iTunes Gift Card Giveaway
Nap strike – the Toddlerette refuses to nap
Top ten value wines
Austin Fashion Week
Cameron Diaz is dangerous…

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Tags: black bean burgers, guest post, Mizfit, morningstar, quesadilla, recipe, zucchini bread
Filed under: Uncategorized