Feb 09 Fitness Recipes

So here are some good looking recipes from fitness I wanted to jot down before I lose/spill something on the magazine. I'm gonna skip the usual formatting here.
Goat Cheese, Caramelized Onion, and Spinach Quesadilla
1 tbsp olive oil
2 cups thinly sliced onions
1 tsp sugar
1/4 tsp salt
9 oz baby spinach
4 ounces semisoft goat cheese
4 8-inch while wheat flour tortillas
2 medium tomatoes, thinly sliced.

Heat oil, add onion, sugar and salt; cook until onion is dark golden brown. Remove from pan. Add spinach and 1 tbsp water to pan, wilt spinach. Spread a quarter of the goat cheese on each tortilla and top with tomato, onion, and spach, fold closed and press lightly. Heat the skillet and place two folded quesadillas in it; cook two minutes per side.

Pasta e Fagioli
1 tbsp olive oil
1 cup chopped onion
2 garlic cloves, minced
1 tsp dried rosemary, crushed
2 carrots, chopped
4 cups low sodium veggie broth
1 14.5 oz can diced tomatoes with italian seasonings
1.5 cups small bow tie pasta
2 15oz cans white cannellini beans, drained and rinsed
1/4 cup grated parmesean cheese

Heat the oil in a large pot. Add onion, garlic, rosemary, and carrots; cook 5 min. Add the broth and tomatoes; bring to a boil. stir in the pasta and cook 8 minutes. Add the beans, cook 2 minutes. Top with cheese.

Curried Lentils and Rice
1 cup jasmine rice
1 tbsp canola oil
1 tbsp curry powder
1 cup chopped onion
1 cup chopped celery
4 cups water
1 cup brown lentils
1 tsp honey
1 tbsp balsamic vinegar
1 tsp salt
1/2 cup reduced-fat sour cream

Cook rice according to package directions. Heat the oil and curry powder together in a large saucepan over medium-high heat. Add the onion and celery, cook 5 mnutes; stirring occasionally until vegetables are soft. Add the water and lentils and bring to a boil; reduce heat. Cover and simmer 22 minutes, until lentils are soft. Remove from heat, stir in the honey, vengar, salt, and sour cream.
Ladle over bowls of rice. Top with cilantro if using.

More later, as long as I don't destroy the magazine.