I am a naive blogger to think that I'm going to be posting every night, but I thought what the heck. Tonight's dinner was one of my specialties: LEFTOVERS!

I used last night's chicken in quesadillas with a mix of shredded cheeses. One of my favorite cheeses to put into a quesadilla is feta. It's tangy and is a great substitute for many fresh Mexican cheeses which I'm less likely to have on hand. I hate throwing food away, so whenever I purchase something, I try to have 2-3 uses in mind minimum.

Sides: sour cream, slice oranges and bean salad

Bean Salad: I got this idea from my sister-in-law, Jenny- she's served a similar salad at many a summer picnic and she's always got great ideas for salads that have beans in them- the kids LOVE this salad and I love that it's so good for them. I added the avocado because the spirit moved me! And we're all addicted to them now. The Mexican haas avocados are my favorite.

- 14.5 oz cannellini beans, rinsed and drained.

- 3 scallions, white and green parts; thinly sliced

- 1/2-1 pint (per your liking) halved cherry tomatoes- I had sweet yellow tomatoes on hand; red cherry or grape are fine

- avocado- halved, pit removed, med. dice while fruit is still in the skin then scooped out on top of salad

- Squeeze of 2/3 lemon

- salt and pepper to taste

- drizzle of olive oil

Gently mix together- this is a great salad for the summer too. This is the time of year that I start to pull my no-cook meals. We're already in the 80's here and I will NOT be turning my oven on after 1pm until November! Crossing our fingers to get a grill this summer- hey I'd love some recommendations!

Have a great weekend and I'll catch up with you on Monday!