Recipe of the Month

Ingredients
20 of whole wheat tortillas
5 cups of shredded mozzarella cheese
5 large of tomatoes, sliced
30 leaves of basil, fresh, chopped

Directions
1. Preheat the oven to 400° F. Line sheet pans with parchment paper, or spray sheet pans with pan-release spray.
2. Place tortillas in a single layer on sheet pans.
3. Sprinkle 1/4 cup of cheese over one half of the tortilla. Place 2-3 tomato slices onto the tortilla, then sprinkle basil over the top.
4. Bake, uncovered, in the preheated 400° F oven for about 15 minutes, or until the cheese has melted and the tortilla toasts to a light brown.
5. Remove from the oven and let rest for 10 minutes before transferring quesadillas from the sheet pans and cutting.

(Sourced from: Weelicious)

Ingredients
2-1/4 lbs of Rotini Pasta, whole grain, dry
1 lb of Grape Tomatoes
15 oz of Cannellini Beans, canned
6 cups of Spinach, raw & chopped
1-1/4 cups of Cheddar cheese, reduced fat, shredded
2 cups of Italian dressing, reduced fat

1. Cook pasta according to package instructions. Allow to cool completely. Can be prepared one day ahead.
2. Drain and rinse beans.
3. Combine all ingredients except dressing. Refrigerate until ready for use.
4. Before serving, toss with dressing.

(Sourced from: Minnesota Public Schools)