Easy Quesadillas

Ingredients
Cooking Spray
2 flour tortillas
Fourth of can of black beans
Fourth of a can of corn
2 avocado slices
4 slices onion
Chopped tomatoes
2 American cheese singles
2 slices of turkey
(Optional) 1 Tbsp. Chopped cilantro

Instructions
Set burner on medium/high heat.
Spray bottom of a sauté pan.
Put on tortilla face-down in pan.
Spread the black beans and corn on top.
Add turkey, onions, avocado, and tomatoes.
Break up singles and place on top.
Sprinkle with cilantro.
Put other tortilla on top and spray the outer side with cooking spray. Press down with spatula.
Cook about 4 minutes on each side or until cheese melts and tortillas are crispy.

Thai Cocunut Soup

This soup is a combination of two different recipes I've found -- I also tweaked and added some things. It's geared to one or two people, but you can double it to feed more. Enjoy!

Ingredients
1-2 chicken breasts chopped
2 large sweet potatoes chopped
1 teaspoon of ginger
1 tablespoon Thai seasoning
Cooking spray
1 cup chopped red or orange bell pepper
1 can fat-free, less-sodium chicken broth (You can add more broth or more water if necessary)
1 teaspoon fish sauce (If you don’t have any, just use soy sauce for both)
1 tablespoon soy sauce
1 (13.5-ounce) can light or regular coconut milk
1 tablespoon fresh lime juice
Chopped fresh cilantro (optional)

I mixed together my own Thai spices
chili pepper, cardamom, coriander, red pepper flakes, cumin, cinnamon, nutmeg, garlic, lemon peel, onion powder, jalapeno salt/seasoning, cayenne pepper, and sesame Seeds.

Note: I just eye-balled the amount of each, but I would recommend using larger portions of chili pepper, garlic, coriander and onion and then a little lesser of cumin, sesame, red pepper flakes, and jalapeno seasoning. Put the least amount of cinnamon, nutmeg, lemon peel, cayenne, and cardamom.

Instructions
Mix Thai spices in a bowl or bag with the chopped chicken
Spray the bottom of a large cooking pot and add chicken. Sauté until cooked through and then set aside.
In the same pot, add chopped sweet potatoes, ginger, and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are soft and mushy and the broth is reduced slightly (about 10 minutes).
Transfer into a blender or magic bullet and puree mixture. Set aside.
Spray bottom of pan again and add chopped bell pepper. Sauté 2 minutes. Add puree, reserved chicken, soy sauce, and fish sauce. Simmer for several minutes and then add coconut milk. Cook about 2 minutes or until heated through.
Remove from heat and stir in lime juice and cilantro.