So, I had fresh tortillas, NOW what? I did what any self-respecting man would have done: made a quesadilla. HELL yeah.

Here’s THE way to make homemade flour tortillas. It’s really a conglomeration of a few different notes and recipes that I found. It’s fairly messy, but worth it!

NOTE: Makes 12 tortillas: 114 Calories, 2g Fat, 19g Carb, 3g Protein.

Cook Time:
30 min

Ingredients:
2 1/4 cup flour (all purpose white or whole wheat)
2 tsp baking powder
1 tsp salt
2 tsp vegetable oil (or olive oil)
1 cup hot milk (use skim, if you have it, but it will all work)

What You’ll Need:
1 skillet
1 place to roll tortillas out
Rolling pin (or other cylindrical object – I used a can of Pam, seriously)

Reference Photos:

Directions:

1. Combine all the dry ingredients.
2. Put the 3/4 cup milk in the microwave for 1 minute.
3. Add 2 tsp oil to the dry ingredients.
4. Slowly add the warm milk while you stir. Continue adding to the dough mixture ’till the dough comes away from the bowl and forms 1 ball. You may not use all of it, possibly closer to 3/4 cup.
5. Spread a thin layer of flour over a surface (I used a cutting board) to roll the tortillas out on.
6. Take out the dough and put it onto the floured surface. Fold it in half and press into it a few times (also known as “kneading“).
7. Pull off some dough and roll it into a ball. Make 12 small balls of dough.
8. Roll out the tortila (about 6″ in diameter).
9. Heat the skillet. Put the tortilla on for about 30 seconds a side.
10. While one cooks, roll out the next one, and so on. Remember to flip the tortilla on the skillet after 30 seconds. By the time the one on the skillet is done, you should be done rolling out the next one.
11. TIP: each time you finish rolling out a tortilla, add some more flour to the board before you start the next tortilla.
12. Place on a paper towel as they finish, stack them to keep warm. DONE!

So warm, so fluffy, so awesome. Enjoy, dudes!

Here’s a simple way to prepare them on the same grill on which you’re already preparing the rest of the meal – lets hear it for multitasking!

Nutritional Info Makes 4 servings: 134 Calories, 6g Fat, 19g Carb, 3g Protein.

Cook Time:
15 min

Ingredients:
4 frozen corn on the cob
2 tablespoons butter
2 tablespoons minced garlic
Black pepper
Salt

What You’ll Need:
Tin foil
BBQ/Grill

Reference Photos:

Directions:

1. Lay out 4 square sheets of tin foil (about 1 foot x 1 foot). Place a corn on the cob in the center of each square.
2. Spread some of the butter on the top of each corn on the cob.
3. Spoon about 1/2 of a tablespoon of the minced garlic onto each corn on the cob. Sprinkle with salt and pepper, to taste.
4. Wrap it up tight and place them on the grill on high heat for about 10 minutes.
5. Unwrap the corn and place each cob directly on the grill for another 5 minutes, flipping every minute or so.
6. Take them off the grill and serve!

Enjoy, dudes!

Artichokes are one of the best veggies for you – PLUS, they’re fun to eat (see bottom of article).

I recommend pairing this with the cheesy garlic biscuits.

Nutritional Info Makes 2 servings: 111 Calories, 6g Fat, 12g Carb, 3g Protein. (Measured using margarine)

Cook Time:
Artichokes: 35 min
Sauce: 10 min

Ingredients:
2 large artichokes
1 large lemon
4 cloves of garlic (2 cloves minced, 2 cloves whole)
1 bay leaf (optional)
2 tablespoons butter (or margarine)
1/4 cup of water
Pepper to taste

What You’ll Need:
1 large pot (artichokes)
1 small pot (sauce)
Steamer (optional)

NOTE: You’ll start with the artichoke preparation, then, while they steam (when there’s about 10 minutes till they’re done), go ahead and start the sauce. If you dont have a steamer, just lay the artichokes stem down in about 1″ of water to steam.




Artichoke preparation:

Reference Photos:

1. Fill a large pot with about 2″ of water. Add 1/4 of the lemon, 2 whole cloves of garlic, and a bay leaf. Bring it to a boil.
2. While you wait for the water to boil, cut the spikes off of the artichoke leaves, as pictured here.
3. Cut about 1″ off of the stem and off of the top.
4. Lay the artichokes onto the steamer in the pot (or into the pot with boiling water if you don’t have a steamer) and let steam for 35 minutes. Move on to the sauce!

Sauce preparation:

Reference Photos:

1. Add the butter/margarine to the small pot on medium heat and melt it down.
2. Add the garlic and let it lightly brown. Careful, once it browns, it burns quickly, so keep an eye on it.
3. Add 1/4 cup water and squeeze the remaining 3/4 of a lemon into the pot.
4. Add a dash of pepper.
5. Let it cook for about 5 minutes.

Separate the sauce into 2 dipping bowls and have at it! It’s deceptively filling, tastes amazing, and doesn’t get much healthier! For all you new to the art of the artichoke – check this article out: How To Eat An Artichoke. Enjoy, dudes!

It’s awesome in a pinch and way more nutritional than ordering a normal pizza – not to mention, it only takes 15-20 minutes to make, which is STILL faster than the beat up Civic dragging a blinking pizza sign could EVER get to your pad.

Nutritional Info: Makes 6 slices: 267 Calories, 13g Fat, 26g Carb, 11g Protein, per slice.

Cook Time:
20 min

Ingredients:
1.25 lb. bag frozen spinach that has been thawed
5.5 oz. goat cheese (crumbled or in a block)
1/4 cup pesto sauce (Classico is great/cheap)
Refrigerated pizza crust (I used Boboli)

What You’ll Need:
1 baking sheet

Reference Photos:

Directions:

1. Preheat your oven to 450 degrees. If your spinach and your pizza crust haven’t been thawed already – thaw them now. Take the pizza crust, once thawed, and place it onto a baking sheet.
2. Spread pesto onto the crust.
3. Spread the thawed spinach liberally over the crust. You might not use the whole bag, just discard the rest.
4. Crumble the goat cheese over the crust.
5. Cook the pizza into the oven for about 12-15 minutes. It is more than the crust packaging will say. Just keep an eye on the crust and make sure it doesnt burn.
6. Take out and let cool for a few minutes. Slice 6 ways and serve!

It makes 6 slices – but I generally eat half of the pizza. Don’t judge me!

Enjoy, dudes!

…so easy, you’ll think I was joking.

Nutritional Info: Makes 2 servings: 85 Calories, 6g Fat, 8g Carb, 2g Protein. – Calculated with adding 1 tablespoon of butter at the end.

Cook Time:
15 min

Ingredients:
About 1 lb. of green beans
Salt to taste
Pepper to taste
1 tablespoon of butter/margarine.

What You’ll Need:
1 pot
1 steamer
***If you don’t have a steamer, all you’ll need is 1 large pan***

Reference Photos:

Directions (using a steamer):

1. Slice the ends off of the green beans.
2. Bring about 2 inches of water to a boil.
3. Add green beans to the steamer and put into the pot. Cover.
4. Let cook for about 5-7 minutes (longer if you don’t like them as crispy)
5. Serve with about a tablespoon of butter and salt and pepper to taste!

Directions (WITHOUT using a steamer):

1. Slice the ends off of the green beans.
2. Bring about 1/2 an inch of salted water to a boil in a large pan.
3. Add green beans to the pan and cover.
4. Let cook for about 5-7 minutes (longer if you don’t like them as crispy)
5. Serve with about a tablespoon of butter and salt and pepper to taste!

Enjoy, dudes!