Grilled Cheese and Soup with a Southwest Twist

This is a really fast and easy comfort meal for a cold day. The original recipe comes from the Cooking Light 5 Ingredient, 15 Minute Cookbook. I make this often because it goes together quick and easy and I usually have all the ingredients on hand. I don't usually get too hung up on the "low fat" or "low salt" ingredients. We usually prefer the "regular" stuff, so mine doesn't turn out all that light, but you can use whatever you prefer.

Sausage and Black Bean Soup
8 ounces smoked kielbasa sausage, sliced
1 cup diced bell pepper (red, green and/or yellow)
1 14 1/2 oz can chicken broth
1 15 oz can black beans, drained and rinsed
1/4 cup salsa (whatever heat level or type you prefer)

Coat a non-stick saucepan with cooking spray. Saute sausage over medium-high heat until sausage begins to brown. Add diced bell pepper and saute for 1 minute. Add broth and bring to a boil. Reduce heat to low. Add beans and salsa. Simmer, covered, for 5 minutes.

Quesadillas
You can make these with whatever cheese you like or have on hand. I usually use pepper jack for me and my husband because we like a little more spice. I use a Mexican cheese blend for my son's. You can also add sliced jalapenos if you like.

8 6-inch flour tortillas
2 cups shredded cheddar, pepper jack, or Mexican cheese blend
1/2 cup chopped green onions

Spray a non-stick skillet with cooking spray and place over medium-high heat. Place one tortilla in the skilled, stop with 1/2 cup cheese and 2 tablespoons green onion. Place 2nd tortilla on top to make a sandwich. Cook until golden brown, then turn and cook other side until golden brown. Cut into wedges to serve.