Healthy, Fast Back-To-School Meals

(CBS)  As the long, lazy days of summer come to an end, a busy fall routine usually kicks in for most families, with kids returning to school and schedules filling up with all sorts of activities and obligations.

To help make things a bit less trying at mealtime, cookbook author and cooking teacher Tori Ritchie has some quick, yet healthy, suggestions for dishes sure to bring smiles to youngsters' faces.

Ritchie offered her advice Thursday at the flagship store in Manhattan of specialty home furnishings retailer Williams-Sonoma, during The Early Show's "Five-Minute Cooking School."

For starters, she advises, buy or roast chicken and use the leftover meat in quick dishes throughout the week. Roast two chickens at home one night; eat one and use the other for leftovers, or buy as many roasted chickens as needed. Once the chicken has been cooled and shredded, discarding the skin and bones, the meat will keep for up to three days in your refrigerator. Store in an airtight container.

For QUESADILLAS: turn the popular snack into a main dish by using spinach, mushrooms and chicken in them.

CHICKEN COUSCOUS: a dish that can be eaten at room temperature, so it's great for making ahead. And, it's a good way to get your kids to eat some dried fruit.

RECIPES

CHICKEN & SPINACH QUESADILLAS

Quesadillas are ideal for using up leftovers. Experiment with different combinations, such as black beans, shredded cheese, and fresh herbs or sliced smoked sausage and roasted red bell peppers.

3 Tbs. corn oil
6 oz. fresh button mushrooms, trimmed and sliced
2 cups packed baby spinach
2 cups shredded roast chicken, homemade or purchased
8 flour tortillas, each 10 inches in diameter
2 cups shredded Monterey jack cheese
1/2 cup sour cream
1/2 cup salsa, homemade or purchased

Prepare the filling
In a large, heavy fry pan over medium heat, warm 1 Tbs. of the oil. Add the mushrooms and sauté until tender, about 3 minutes. Add the spinach and chicken and sauté just until the spinach is wilted, about 30 seconds. Transfer to a bowl.

Assemble the quesadillas
Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving a 3/4-inch border uncovered. Sprinkle evenly with the cheese. Fold the tortillas in half over the chicken mixture to enclose loosely.

Cook the quesadillas
Wipe out the fry pan with a paper towel and return to medium heat. Brush lightly with the remaining 2 Tbs. oil. Working in batches, add the quesadillas to the pan and cook until golden brown on one side, 1 to 2 minutes. Using a large spatula, carefully turn the quesadillas and cook until golden on the other side and the cheese is melted, 2 to 3 minutes more.

Divide the quesadillas among 4 plates and serve. Pass the sour cream and salsa at the table.

Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

For more recipes, go to Page 2.

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