13 Chocolate Chip Cookie Recipes You Haven’t Tried Yet

by Amber GuetebierDecember 18, 2019

There is no treat like a chocolate chip cookie and yet no two chocolate chip cookies are ever alike. Whether you’re going gluten-free or adding some banana to your recipe, we’ve found 14 variations, from classic to exotic, for you to experiment with. Click through the gallery to find which one is your next go-to recipe.

1. Chocolate Chip Oatmeal Bites

Here’s a cool alternative to your classic cookie recipe. Oatmeal bites make an awesome grab-and-go snack for before soccer practice. Grab the recipe from Edible Sound Bites.

2. Cranberry Chocolate Chip Cookies with Walnuts

Chocolate chips balance the tart cranberries in this amazing recipe from The Pretty Bee. It’s vegan and gluten-free to boot, making it a treat that everyone can enjoy. To get the full recipe, click here.

3. Sugar-Free Chunky Monkey Cookies

A stack of chunky, sugar free cookies sit on a napkin in front of a yellow bowl filled with more cookies — Veggies Don't Bite

If your kids are cookie obsessed then make these chunky monkey cookies that you can feel good about sneaking in a second, third, maybe even fourth helping. Sophia from Veggies Don’t Bite created this recipe that is sugar-free (her solution is date paste!) and combines crispy oat edges with the sweet delicious flavor of chocolate chips. Get the recipe by clicking here.

4. Chocolate Chip Banana Bites

When it comes to these Banana Bread Energy Bites from Running with Spoons, the magic number is five. There are just five ingredients and they take just five minutes to make—which all adds up to a quick and tasty snack for all your family adventures. Get the recipe here.

5. Gluten-Free Chocolate Chip Cookies

These moist and chewy chocolate chip cookies from Alex Thomopoulous will restore your faith in all things gluten free. Hints of cinnamon and brown sugar warm your mouth and send these babies to a whole new cookie level. Find out how to make them here.

6. Kitchen Sink Cookies

We love cookies we can customize, which is why we love Kitchen Sink Cookies from Amber, Red Tricycle's Managing Editor. She writes, "Years ago another mom passed this idea on to me and I make them every year. She called them Kitchen Sink cookies. Just take a basic oatmeal raisin cookie recipe and amp it up by adding craisins, coconut, nuts and chocolate chips. You usually have to increase the liquid by a few tablespoons, especially if you use shredded coconut, but they are pretty hard to get wrong and really easy to make with kids. Omit the nuts or add chopped dried apricots to change it up." Click here to grab the recipe.

7. Oatmeal Chocolate Chip Cookie Dough Balls‬‬‬‬‬‬‬‬‬‬‬

Anybody who has baked cookies knows that one of the best parts of the whole process is licking the cookie dough bowl clean. Good news: Sophia of Veggies Don’t Bite dreamed up this awesome recipe that is a mix between cookie dough and baked cookies. It’s also plant-based, gluten-free and vegan, which means totally safe and yummy for those with food allergies.

8. Four-Ingredient Peanut Butter Chocolate Chip Cookies

A stack of peanut butter chocolate chip cookies are on a table next to a checkered napkin — Mom's Kitchen Handbook

It’s not news that peanut butter and chocolate go great together, which is why you shouldn’t be surprised when these four-ingredient cookies from Katie at Mom’s Kitchen Handbook disappear shortly after pulling them from the oven. Believe it or not, they really do take just four ingredients and less than ten minutes prep! Waiting is truly the hardest part. To get the recipe, click here.

9. Hazelnut Spread-Stuffed Chocolate Chip Cookies

A bite is taken out of a nutella cookie that sits next to another cookie — Ambitious Kitchen

It'll be tough to go back to regular old cookies after making these stuffed chocolate chip cookies. And, be sure to save a couple for yourself, because these ooey-gooey treats will be gobbled up in no time! Click here to get the recipe.

10. Oatmeal Chocolate Chip Muffins

Go for something chocolate-chippy that’s a little more substantial with these killer Oatmeal Chocolate Chip Muffins from Susan Schuman of Our Family Eats. They work great for breakfast, snack or healthy alternative to cupcakes: these babies are full of fiber. Get the recipe here.

11. Soft & Chewy Chocolate Chip Cookie

Keep things simple with a chocolate chip cookie recipe our Ad Ops Manager swears by. Get the recipe from Food.com by clicking here.

12. Chocolate Chip Cookies with a Candy Twist

A few bites are taken out of a colorful peppermint chocolate chip cookie that sits on a polka dot tablecloth

Looking for a classic cookie with a special holiday twist? Depending on the holiday, you can dress these cookies up and make them look like Christmas, Halloween, Easter or even Valentine’s Day. The secret is in the candy you choose and the perfect base recipe to draw from. Get it by clicking here.

13. Crunchy Chocolate Chip Cookies

These crunchy chocolate chip cookies really go great with ... well, anything. We’ve tested them several times and we’re here to tell you that this simple recipe will impress your kids, teachers, neighbors and co-workers every time. Click here for your new go-to chocolate chip recipe!

What’s your favorite chocolate chip cookie recipe? Tell us in a comment below!

feature photo: skeeze via pixabay

10 Ways to Eat Eggs After the Big Hunt Is Over

by Stacy LiuApril 18, 2017

We proudly wiggle our dye-stained fingertips in the days leading up to the big hunt, but eating those hard-boiled beauties loses its appeal faster than the Easter Bunny can hop. Take a peek through the recipes below for creative ways to use up extra eggs—we’re betting the little ones will love the transformation!

photo: Dara Michalski via Cookin’ Canuck

1. Make-Ahead Wrap
One of the best things about this make-head, protein-filled wrap from the Cookin’ Canuk is that it can be made with any number of toppings—let your family’s palate be the guide. Get the recipe by clicking here.

2. Simple Deviled Eggs
What better way to use up Easter eggs than by making deviled eggs? These tasty bites are so easy your older kids can probably make their own version. Grab the how-to here.

photo: Katie Morford via Mom’s Kitchen Handbook

3. Kiddie Cobb Salad
Want to do salad for lunch tomorrow? Well, hard boiled eggs are a cobb salad staple. Chop up a few eggs and add it to this kid-approved midday meal.

photo: Jun Seita via Flickr

4. Ramen Noodle Soup
Steamy ramen noodles are usually a family favorite. This recipe from Foodily calls for a hard boiled egg, along with corn, green onions, and other fresh ingredients. Click here to get your shopping list.

photo: Heidi Larsen via Foodie Crush

5. Bacon, Egg, and Cheese Biscuit Sandwiches
Who needs to visit those yellow arches down the street when we’ve found this recipe from Foodie Crush? We know monkeys of all ages will make those extra eggs disappear in no time, once they’re sandwiched between some cheese and bacon! Click here for the recipe.

photo: Daring Gourmet

6. Mexican Meatballs
These are definitely a meal for your older kids—the ones with tastebuds raring for a little kick. Packed with flavor and bits of hard boiled egg, this hearty recipe can be found over at Daring Gourmet. We especially love the roasted tomatillo sauce!

photo: The Kitchen is My Playground

7. Southern Chicken Salad
We love classic picnic dishes as much as the next person, and chicken salad is our go-to. It’s quick to make, easy to take, and we can eat it any sort of way. Midday snack? Yum. As a hamburger side? Perfect. In a sandwich? The Kitchen is My Playground has you covered.

photo: Savor the Thyme

8. One-Pot Fried Rice
Spring seems to always be the busiest time of year. Between cleaning binges, afterschool activities, and blossoming gardens, one-pot dinners are a must. This guide to perfect fried rice from Savor the Thyme is bound to be a crowd-pleaser, with a host of vegetables, proteins, grains, and flavor.

photo: Ditch the Carbs

9. Paleo Scotch Eggs
If your family ever needs a bite on the go (and store-bought granola bars aren’t hitting the spot), Ditch the Carbs has the quickest, easiest protein-packed recipe for scotch eggs. Just five ingredients for your five-fingered snack; your tykes have already hunted down the first item on the list!

photo: For the Feast

10. Egg Salad Finger Sandwiches
These classic finger sandwiches from For the Feast require a certain level of dress up—oversized sunglasses, frilly skirts, floppy bow ties, and a fedora. It’s time for a tea party. Pinkies up, ladies and gents!

How do you use up your Easter eggs? Share with us in a Comment.

—Gabby Cullen & Stacey Liu

Foodie Blogs IRL: 10 New Cookbooks to Try

by Gabby CullenMarch 8, 2017

When it comes to food blogs, you’ve got your favorites bookmarked. But even though you love the pictures and down-to-earth-foodie vibe, there’s still something about the weight of a book in your hand. How about a bit of both? From gluten-free for busy families to new classics, there’s a whole crop of new cookbooks from online food folk. Scroll down to find one that fits your needs.

photo: woodleywonderworks via flickr

For Everyday Ideas

From shaking up your morning meals to new family favorites, these bloggers have taken pen to page and whipped up a few books worthy of your recipe rotation.

Skinnytaste Fast and Slow
Gina Homolka, author of Skinnytaste, knows that healthy food doesn’t always equal a quick meal, and her new cookbook is a way to get the two to meet in the middle. Whether you want to throw it in the slow cooker, or if you want something fresh in under 30 minutes, she’s got 140 recipes (60 slow cooker and 80 under 30) that range from breakfasts to soups, meat lovers, and even a Taco Tuesday section.

Available at amazon.com, $18.32.

Damn Delicious: 100 Super Easy Recipes
If you aren’t already one of Damn Delicious blogger Chungah Rhee’s devoted fans, then her first cookbook will convince you otherwise. Each one of her recipes are fantastic, healthy, and easy to make. If you need basic instruction and simple ingredients, this is the book for you. You’ll find some of Rhee’s best-bets (sheet-pan steak and veggies, strawberry and cream smoothie bowl) and a lot of new stuff. The photos are as lovely as they are on the blog, and Butters, her baby Corgi, is just as adorable.

Available at amazon.com, $15.73.

The I Heart Nap Time Cookbook
From popular craft blogger and food stylist Jamielynn of I Heart Nap Time comes a new book filled with kid-friendly fare that can be made during nap time (really!). Being a busy mom of three, Jaimelynn knows that time is all important, so each recipe comes with prep time, pictures, and tips for freezing extras (a total bonus for working parents). There’s a good mix of finger food and nibbly bites for the tot lot, plus more advanced flavor combos for your exploring eaters. Throw in a few crafts and you’ve got one fantastic cookbook.

Available at amazon.com, $17.91.

Rise and Shine: Better Breakfasts for Busy Mornings
The food writer, dietitian, and mother of three behind Mom’s Kitchen Handbook knows the challenges of bringing up kids in today’s fried food world. She also knows that breakfast is the most important meal of the day: Her new cookbook is an answer to that age-old question, “How do I make a fast-but-healthy morning meal my kids will actually eat?” With 75 options that are entry-level easy and probably take as much time to prep as your pot of coffee takes to drip, your kids will be munching on freezer-friendly breakfast burritos, nutty banana bites, and savory overnight oats in no time.

Available at amazon.com, $15.20.

Sally’s Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix
If you’ve got a sweet tooth, you’re going to want this collection of dessert recipes. From the wildly popular Sally’s Baking Addiction comes the latest, newly-expanded (eight new cookies!) baking book filled with Sally’s favorite cookies, cakes and pies. All we can say is, if even half of the amazing cookie recipes from the blog are included, we’ll be in a sugar-glaze of goodness from here until the next holiday season.

Available at amazon.com, $13.21.

photo: yoshiyashu nishikawa via flickr

Instant Classics

These cookbooks deserve a place of honor on your shelf, nestled next to Joy of Cooking and Mastering the Art of French Cooking

Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts and Snacks
19-year-old food phenom Izzy Hossack has been wowing with her yummy recipes and gorgeous photos over at her top-rated food blog, Top with Cinnamon, since she was in her mid-teens. Now, her brand-new cookbook (to be released on February 7th, 2017) is being anxiously awaited by foodies the world over. The book is a collection of approachable home cooked meals with a modern, fresh twist, and includes recipes for almost every occasion. We’re betting any recipe in this cookbook will be a hit with all your foodies.

Available for pre-order at amazon.com, $29.99.

The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking
Whether you are looking to use up all those veggies from the Farmer’s Market or if you need a way to use up the random stuff in your last CSA box, the cookbook from For Love & Lemons fits the bill. Filled with gorgeous food photography, the collection of all-new recipes are organized by fruits and vegetables. This is a vegetarian cookbook, but we dare meat-lovers to not enjoy the fresh, innovative meal ideas that husband and wife team Jeanine Donofrio and Jack Mathews whip up.

Available at amazon.com, $20.83.

Beyond the Plate: Top Food Blogs from Around the World
This book is really more a feast for the eyes, but there are plenty of recipes to try, too. There are over 30 top food bloggers included: The pages are filled with the stories behind their blogs, amazing pictures, and more. The book guides readers through global food trends, there’s a Q&A with the collaborators, and each food blogger provides two recipes (one fan favorite and one all-new!). Set to be released in April 2017, we think this cookbook might end up on your bedside table!

Available for pre-order at amazon.com, $29.95.

photo: Nestlé via flickr

For Picky Palates

If you’ve got dietary restrictions in your house, these cookbooks will help make mealtime easier for everyone.

Gluten-Free Small Bites: Sweet and Savory Hand-Held Treats for On-the-Go Lifestyles and Entertaining
The voice behind Gluten-Free on a Shoestring, Nicole Hunn, has been eating, well, gluten-free for almost a decade. Her new cookbook, Small Bites, has never-seen-before recipes for classic snacks and small bites—mozzarella sticks, shrimp potstickers, and much more—that are perfect for parties or busy families on the go. Since she’s been cooking GF for almost 10 years, Nicole has nearly perfected the art, and her recipes prove it.

Available at amazon.com, $13.68.

Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes
It doesn’t matter if your crew isn’t all vegan, or if your family totally rocks the dairy-and meat-free route, this first cookbook from Minimalist Baker should be in your amazon cart. Filled with plant-based recipes that are simple in both ingredients—most have 10 or less—and prep, many of the options are also gluten free. You’ll find thai peanut burgers, double-chocolate waffles, sweet potato black bean dip, and more. All the recipes have a 30 minutes or less cooking time, there are vegan cooking tips sprinkled throughout the pages, and every recipe is accompanied by a color photo.

Available at amazon.com, $39.94.

Do you prefer your recipes online? Then check out our list of top food blogs for moms.

Does your favorite food blogger have a cookbook? Tell us about it in a Comment below!

—Gabby Cullen

Unplugged Eats: 3 Meals that Don’t Require Appliances

by Gabby CullenMarch 3, 2017

If you’ve decided to unplug for the day, that doesn’t mean you’ll be stuck dishing out cereal for dinner. Even without the help of electricity, you can still serve up healthy, tasty food for your family. Read on for three meals that don’t need to be sautéed, boiled or baked.

photo: Sophia DeSantis via Veggies Don’t Bite

1. Berry Cobbler Overnight Oats
You keep hearing about overnight oats, and for good reason. Chock-full of protein, and waiting for just about any fruit or nut topping, this breakfast idea is quick, results in a tasty morning meal for the whole family, and doesn’t require a griddle, toaster or microwave. Get the whole recipe by clicking here.

photo: Katie Morford via Mom’s Kitchen Handbook

2. Kiddie Cobb Salad
Cobb salads are full of yummy, kid-friendly stuff like avocado, turkey and cheese. If you forgot to boil eggs ahead of time, you can swap them out for craisins, bacon bits, or another topping. Whip up the tangy dressing created by Katie Sullivan Morford of Mom’s Kitchen Handbook and drizzle to your tiny foodie’s delight. Find out what you’ll need to get started right here.

photo: The Kids Cook Monday

3. Greek Salad
If you’ve got picky eaters at home, it’s easy to arrange the ingredients of this hearty salad like a taco bar. Feel like passing on the olives? No worries. Extra feta? Be my guest. Bonus: this is a meal the kids can help pull together. Grab the recipe here.

What’s your favorite device-free recipe? Share with us in a Comment below!

—Gabby Cullen

Kiddie Cobb Salad

by writerredriJune 17, 2016

If you’ve been unsuccessful getting your kids to eat salad or anything green, try out this tasty salad from Katie Sullivan Morford of the food website, Mom’s Kitchen Handbook. Katie, a mom of three, registered dietician and food writer, is a pro at giving practical cooking tips and wholesome recipes for the everyday cook. Try out this salad, which features delicious add-ons like avocado, smoked turkey and egg, and then tell us in the Comments below what your family thinks!

Ingredients:
2 cups chopped butter, red leaf, or romaine lettuce
1/2 cup chopped tomato or 10 cherry tomatoes, halved
1/2 large ripe avocado, cubed
2 or 3 slices smoked turkey, coarsely chopped
2 hard-boiled eggs, peeled and chopped
2 tablespoons crumbled blue cheese (optional)

Dressing:
1 teaspoon soy sauce
2 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil

Methods:
1. Divide the lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs, and blue cheese (if using) in rows on top of the lettuce.

2. To make the dressing, divide the soy sauce, balsamic vinegar, and olive oil between two small containers. Put on the lids and shake well.

Make-ahead note: The salad and dressing can be made the night before and stored in the refrigerator, but wait until morning to cut and add the avocado. Be sure to give your child instructions for drizzling the dressing over the salad at lunchtime.

Share your feedback on this recipe in the Comments below!

Katie Sullivan Morford is a mom, food writer and registered dietitian. You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

Chicken Parmesan Goes Light

by Erin LemJune 12, 2015

With this chicken parmesan recipe you can dine on a classic dish without feeling guilty. The original recipe from Monroe Louisiana Junior League Cookbook calls for an entire cup of butter (they do love their butter in the south), but this spin created by Katie Morford of Moms Kitchen Handbook is a healthier version that substitutes egg for most of the butter. The result is a dish that remains crispy and delicious, but healthier than the classic.

Ingredients
1 cup of Italian seasoned breadcrumbs (see homemade option below) or use Progresso brand
2 tablespoons of finely grated Parmesan cheese
1 large egg
2 tablespoons melted butter
4 boneless, skinless chicken breasts (about 1 ½ pounds) rinsed and dried

Italian Seasoned Breadcrumbs
1 cup fresh breadcrumbs
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried garlic powder
½ teaspoon salt
A few grinds of black pepper

Place all the ingredients in a small bowl and stir well.

Method
1. Preheat oven to 350 degrees.

2. In a medium bowl, combine bread crumbs and Parmesan cheese. In a separate dish, melt the butter and add the egg. Whisk thoroughly.

3. Dip the chicken breasts in the egg/butter mixture and then in the breadcrumbs, covering both sides evenly. Set on a greased cookie sheet.

4. Bake for 35 minutes until the exterior is brown and the inside is cooked through (the cooking time may vary a bit depending on the thickness of the chicken breasts).

5. Serve with pasta topped with marinara sauce and freshly grated Parmesan cheese. Add a salad and bowl of steamed broccoli to get in your veggies for the day.

Will you make this dish? What other recipes do you want to see from Red Tricycle?

Katie Sullivan Morford is a mom, food writer and registered dietitian. You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

Chocolate Bunny Dipped Berries

by Erin LemApril 2, 2015

After the kids have had their fill of miniature milk chocolate lambs and hollow bittersweet bunnies, pile the collective haul into a double boiler. It all gets melted down and then paired with Spring’s best strawberries for a dipping extravaganza. With strawberry season coinciding perfectly with Easter, the timing couldn’t be better.

Kids just may delight in watching the magic that happens when heat is applied to chocolate. It’s important to be sure the berries are thoroughly dried after washing so the chocolate adheres. Opt for organic berries if possible since conventional ones are some of the biggest offenders on the pesticide front.

If you don’t have leftover bunnies, or don’t celebrate Easter, it’s worth scaring up some chocolate for this anyway. Chocolate dipped berries may be passé in gourmet circles, but in kid circles, they still rank pretty high. And as far as desserts go, it’s not all bad – a few nutrients, not a ton of calories, and antioxidants if you are opting for dark chocolate.

Ingredients:
8 ounces leftover chocolate
1½ baskets fresh strawberries, washed and thoroughly dried

Method:
1. Cover two cookie sheets with parchment paper.

2. Fill the bottom pot of a double boiler one-third full of water. Bring to a gentle boil. Break chocolate up into 1-inch pieces and put in the top of a double boiler. Melt the chocolate, stirring from time-to-time until smooth.

3. Remove the double boiler from the heat. Hold each strawberry by its stem, dip it into the chocolate, and set it on the baking sheet to cool. You may need to reheat the chocolate if it starts hardens up.

4. Allow the chocolate-covered strawberries to cool completely.

5. These are best eaten within a day of when they are made. Store in the refrigerator

Katie Sullivan Morford is a mom, food writer and registered dietitian. You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook.

Photo courtesy of Whole Foods Market

Slow Cooker Chicken With Balsamic & Tomatoes

by writerredtriSeptember 19, 2014

This is a super flavorful, savory dish with juicy, tender chicken that’s delicious over some whole grain spaghetti, rice, you name it. Grate some fresh Parmesan over the top of this dish and viola, dinner is ready in a flash. Be sure to hop on over to Mom’s Kitchen Handbook for more great recipe ideas.

Ingredients:
1 1/2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 large red onion, very thinly sliced
4 whole cloves garlic, peeled
1/4 cup balsamic vinegar
1 26-ounce box chopped tomatoes (such as the POMI brand) or use 28oz can tomatoes
1/2 teaspoon dried, chopped rosemary
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch swiss chard, stems removed, roughly chopped

Method (Makes 4 to 6 servings):
1. Season the chicken with salt and pepper on both sides.

2. Put onion, garlic, balsamic vinegar, tomatoes (juice included), rosemary, thyme, basil, and oregano into the crock pot and stir well.

3. Nestle the chicken pieces into the tomatoes. Turn crock pot to high.

4. Cook until the chicken is very tender, about 4 hours.

5. Add chard to the pot and stir so that it is covered with liquid. Cook 15 to 20 minutes longer until the chard is tender.

6. Serve over cooked whole grain spaghetti, brown rice, or farro.

Note: feel free to substitute kale, spinach, or other dark leafy green and adjust cooking time accordingly

Katie Sullivan Morford is a mom, food writer and registered dietitian. You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

For more easy and delicious crock pot recipes click HERE

Cute as a Cupcake Berries

by writerredriAugust 9, 2014

Courtesy of Katie Morford of Mom’s Kitchen Handbook, these “Cute as a Cupcake” berries make nourishing food look every bit as appealing as sugary store-bought treats. These cups of goodness are great for playdates, after-sports nibbles, and birthday parties. Arrange a dozen on a cake stand and you won’t need frosting to get the kids to dive in. And, with berry season in full swing, now is a good time to give this one a whirl.

Ingredients:
A variety of fresh berries (we love strawberries, blueberries and raspberries)
cupcake papers
Toothpicks
Yogurt (optional)

Method:
1. Start with any fresh berries you can get your hands on in any combination along with charming cupcake papers.

2. Fill cupcakes papers to the brim along with toothpicks for spearing the fruits. Littler kids can use their fingers if you’re worried they’ll go rogue with a toothpick.

3. For a more filling snack, whip together equal parts low-fat lemon yogurt and low-fat plain Greek yogurt. Scoop yogurt into cupcakes papers (I use two for added sturdiness), top with fresh berries and serve with a spoon.

“Like” this recipe if you plan to make these for your kids.

Katie Sullivan Morford is a mom, food writer and registered dietitian. You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook.

Sweetie Pie Quesadilla

by Christal Y.April 9, 2014

Your kids will eagerly wait at the dining table as your house fills with the smell of crispy yet pillow soft sweet potatoes and melted cheese. Not a fan of sweet potatoes? Stir up the recipe with leftover cooked vegetables like broccoli, zucchini, or peppers. This dish can be made a day ahead and stored in the refrigerator for easy reheating. Throw it in a pan or pop it into the toaster oven to restore crispiness.

Yields 2 Servings

Ingredients
3/4 cup coarsely grated Monterey Jack cheese
Two 8-inch whole-wheat flour tortillas
1/2 cup grated peeled raw sweet potato
1/4 cup cooked black beans, drained
2 tablespoons mild green taco sauce
1 teaspoon extra-virgin olive oil

Method
1. Sprinkle half of the cheese evenly over one tortilla. Scatter the sweet potato over the cheese, followed by the beans. Spoon the taco sauce over the beans and top with the remaining cheese and the remaining tortilla.

2. In a medium skillet, heat the olive oil over medium heat. Put the quesadilla in the pan and cook until golden brown and crispy, 2 to 3 minutes. With a spatula, flip the quesadilla and cook until the second side is golden brown and crispy, about 2 minutes.

3. Transfer the quesadilla to a cutting board and let cool for a few minutes.

4. Cut into quarters. Wrap or pack into two containers.

“Like” this story if you’ll be trying out sweet pie quesadilla and then tell us in the comment section how yours turns out.

This recipe comes from the awesome book that moms love: Best Lunch Box Ever (Chronicle Books, 2013). Written by Katie Sullivan, the Best Lunch Box Ever helps make packing lunches for your little one a breeze! Find tips on turning leftovers into yummy meals, and how to navigate the snacks aisle. You can get your copy at Amazon.com for $18.71. And, head on over to Katie’s website, Mom’s Kitchen Handbook, for even more great recipes!

Photo courtesy of Jennifer Martine

ML Interest Tag: kitchen-handbook

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