two recipes without pictures... sorry.

Well, I made cookies last night and I mad the quesadillas for dinner tonight but neglected to take any pics. Oops. I want you to have the recipe and a chance to make them yourselves, though.

The quesadillas were great. The Caitlin though they were okay but I used only the taco meat and cheddar cheese for the other two kids. It would have been a waste of food to give one to the little kids.

This recipe was intended to make two large round quesadillas cut into 8ths and for one person to eat two wedges. I ate a whole round with less cheese. I totaled the points of my ingredients separately and it was 5 pts. Delicious and filling, it was.

Beef, Blue Cheese and Spinach Quesadillas
POINTS: 2
INSTRUCTIONS
1/3 cup(s) cooked lean ground beef
3 tbsp taco sauce
4 large burrito-size wheat flour tortilla(s)
4 oz blue cheese, crumbled
10 oz chopped frozen spinach, thawed and squeezed dry
1/2 tsp red pepper flakes

In a small bowl, stir together beef and taco sauce.Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining tortilla.
Set a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3 to 4 minutes; flip and cook until brown spots form again, about 3 to 4 minutes.
Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla.Cut each quesadilla into 8 wedges and serve.
Yields 2 wedges per serving.

AND don't forget the...

Frosted Mini Cookies
POINTS: 1
INSTRUCTIONS
4 tbsp butter
1/4 cup(s) part-skim ricotta cheese
1/2 cup(s) sugar
1 tsp vanilla extract
1 large egg(s)
1 cup(s) all-purpose flour
1/4 tsp baking powder
1/4 tsp table salt
2 tbsp butter
2 tsp canola oil
3 tbsp fat-free skim milk
1 1/2 cup(s) powdered sugar
1 tbsp unsweetened cocoa

Cream together 4 tablespoons butter, ricotta and 1/2 cup sugar. Add vanilla and egg; mix thoroughly.Sift together flour, baking powder and salt, and blend into rest of mixture. Refrigerate for 15 minutes.
Place chilled dough on a strip of wax paper and roll into a 14-inch cylinder. Put in freezer for 2 to 3 hours.
Preheat oven to 375ºF. Slice off 1/3-inch-thick rounds and place on a non-stick baking sheet sprayed with cooking spray. Bake for 8 to 10 minutes (cookies should stay pale in color). Cool on baking rack.
For icing: Melt 2 tablespoons butter in microwave or over a very low flame. Mix with canola oil and milk. Sift powdered sugar, and blend into liquids. Divide icing into two bowls. To one bowl add cocoa and mix to blend.When cookies are cool, spread white icing on half of each cookie and chocolate icing other half of cookie, or cover each cookie completely with one type of icing.
Yields 1 cookie per serving.

These were wonderful, especially with the chocolate icing. The problem was making them small enough to come out with 5o-something cookies like you are supposed to for them to equal 1 pt. I ended up with 36 cookies and I used less than half the icing. The icing has A TON of powdered sugar in it so I decided to call them 1 pt anyway (unless I was eating 2+ and then I would add an extra point... you know, assuming they are close to two points but not quite.)

Well, that's all for tonight. Good night.