Pepperoni and Mushroom Pizza Quesadillas
Chopped Romaine Salad with Creamy Garlic Dressing
Ingredients
- 6 burrito-size whole wheat tortillas
- 1 (5-oz) pkg sliced nitrate-free pepperoni
- 1 (8-oz) pkg sliced mushrooms
- 1 (8-oz) block part-skim mozzarella cheese, shredded
- 3 Tbsp olive oil
- 1½ cups low-sodium marinara sauce, heated
Instructions
- Place tortillas on a clean surface. Top half of each tortilla with pepperoni, mushrooms, and cheese. Fold in half.
- Cook, in 3 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet 2 minutes per side or until golden brown and cheese is melted.
- Serve quesadillas with marinara sauce.
Side Dish Ingredients
- 1 (10-oz) pkg chopped romaine lettuce
- 2 organic Roma tomatoes, chopped
- ¼ cup sour cream
- 2 Tbsp olive-oil mayonnaise
- 1 Tbsp white wine vinegar
- 1 clove garlic, minced
- 1 Tbsp Italian seasoning
Side Dish Instructions
- Combine romaine and tomatoes in a bowl.
- Whisk together sour cream, mayonnaise, vinegar, garlic, and Italian seasoning; pour dressing over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
501
|
51
|
552
|
| Fat (g) | 29 | 4 | 33 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 21 | 1 | 22 |
| Carb (g) | 40 | 3 | 43 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 893 | 49 | 942 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
