Split Pea Soup

Ingredients

• 1 pound dried split peas
• 10 cups water
• 1 pound smoked sausage of your choice, sliced
• 5 cubes chicken bouillon
• 1 1/2 cups chopped carrot
• 1 cup chopped celery
• 2 potatoes, peeled and chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1 onion, chopped

Directions

1. In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
2. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

Baked Quesadillas and Zucchini Fingers

Ingredients
4 ounces canned black beans
1 tablespoon mayonnaise
1/2 teaspoon red wine vinegar
1 pinch pepper
1 flour tortilla
1 ounce shredded cheddar cheese
1 ounce tomato
1 ounce red onion
1 tablespoon fresh cilantro
4 ounces zucchini
1 egg
1/4 cup Italian bread crumbs
1 tablespoon olive oil
non-stick cooking spray

Directions

1. Drain and rinse beans.
2. In a mixing bowl, mash beans and add mayonnaise, vinegar and pepper. Stir until blended.
3. Dice tomatoes, onion, and cilantro. Set aside with grated cheese.
4. Spray a baking sheet with non-stick cooking spray.
5. Lightly brush tortilla with water and place on the baking sheet.
6. Turn oven on to 400 degrees.
7. Spoon bean mixture over half of the tortilla. Top with cheese, tomatoes, onion, and cilantro. Fold the tortilla in half
8. Place in hot oven.
9. Slice zucchini into fingers and place in a shallow dish or pie pan.
10. In a small bowl, beat egg well and then pour over zucchini slices. Turn to coat.
11. Pour olive oil into a skillet and turn heat on to medium-high.
12. Turn off oven, but leave quesadilla inside.
13. Put Italian bread crumbs in a plastic bag. Place egg-coated zucchini slices into the plastic bag and shake to coat.
14. Transfer the zucchini fingers to the hot oil in the skillet.
15. Cook until one side is brown and then turn and brown other side.
16. Serve with crispy quesadillas.