Three simple recipes to make back-to-school easier

By Alexandra Lachine Editor-In-Chief

ChickenSirachaQuesadillas-BuzzFeed 2
Siracha Chicken Quesadillas (Image from BuzzFeed.com.)

Sriracha Chicken Quesadillas

(from BuzzFeed.com)

Serves 8


  • 2 cups shredded rotisserie chicken
  • 1/3 cup Sriracha
  • 2 tablespoons sour cream, plus more for dipping
  • 2 cups shredded cheddar (use yellow, white or a mix of both)
  • 4 teaspoons canola oil
  • 4 10-inch flour tortillas
  • ¼ cup chopped cilantro leaves


1. In a large mixing bowl, combine chicken, Sriracha, sour cream, and cheese.
2. Heat 1 teaspoon canola oil in a large skillet over medium heat, then lay a flour tortilla down in the skillet. Spoon ¼ of the chicken/cheese mixture on just half of the tortilla in the skillet. Sprinkle a tablespoon of chopped cilantro leaves on top, then fold the tortilla in half. Cook until the underside is lightly browned, about 2 minutes. Carefully flip the
quesadilla and cook until both sides are lightly browned and the cheese is melted, about 2 minutes more.
3. Repeat with the remaining 3 tortillas. To serve, cut each quesadilla
into 4 wedges. Serve with sour cream for dipping and garnish with more
cilantro leaves and Sriracha (optional).

Zucchini Tomato Onion Bake (Image from the kitchen of Mary Blaharski.)

Zucchini Tomato Onion Bake

(From the kitchen of Mary Blaharski)

Serves 8


  • 2 large zucchini, sliced thin
  • 4 medium diced tomatoes
  • 1 medium or large onion, diced
  • 2 cups sharp cheddar
  • 2 cup colby jack cheese
  • Seasoned Salt and Pepper to taste


1 . Divide ingredients in half and layer ingredients in order in a large casserole pan (Zucchini, tomato, onion, half of the cheese; repeat)
2. Sprinkle the top with Seasoned Salt and Pepper to taste.
3 . Bake at 350 degrees for 45-60 minutes. If it starts browning too much, you can cover it for the last few minutes.

AvocadoPasta-DamnDelicious 2
Avocado Pasta (Image from Damndelicious.net)

Avocado Pasta

(From Damndelicious.net)

Serves 4


  • 12 ounces spaghetti
  • 2 ripe avocados, halved, seeded, and peeled
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed


1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. To make the avocado sauce, combine avacados, basil, garlic, and lemon juice in the bowl of a food processor; season with salt and pepper to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.

3. In a large bowl, combine pasta, avocado sauce, cherry tomatoes, and corn.

4. Serve immediately.