From gospel music to Cinco de Mayo celebrations, we've got a taste of what's happening in the community.
But first, a remarkable young woman is taking the city by storm with her Perfect Revolution. High school student Mariely Garcia of Perfectly Made, along with John-Michael Parker of the Future Project talk about encouraging self-worth in the younger generation.
Then A. Curtis Farrow of Gospelfest talks about this year's concert event.
Also, as May marks the start of Haitian Heritage Month, Marie-Yolaine Eusebe of Community 2 Community talks about an inspirational event that will help in the continued rebuilding efforts in the wake of the earthquake that ravaged the island 3 years ago.
And, we celebrate Cinco de Mayo with Celebrity Chef George Duran who cooks up a feast by also being mindful of the calories.
Healthy Tomato Bacon Quesadilla
2 cups shredded low-fat Mexican-style cheese blend (2 cups = 8 oz)
8 whole wheat tortillas (8 inch)
1 can (14.5 oz each) diced tomatoes, drained
8 slices fully cooked turkey bacon, heated, chopped
1/2 cup loosely-packed fresh basil leaves, optional
No-stick cooking spray
Low-fat sour cream, optional
1. Place the following on one half of each tortilla: 1/4 cup cheese, 2 tablespoons tomatoes, 1 tablespoon bacon, and 1 tablespoon basil, if desired. Fold each tortilla in half to form a half circle.
2. Coat large skillet with cooking spray. Cook each quesadilla over medium-low heat until cheese is melted and tortilla is lightly browned, about 1 1/2 minutes on each side.
3. Cut each quesadilla into 4 wedges. Serve with sour cream, if desired.
Nutritional info per quesadilla: 157 calories, 5 g fat, 12 g protein.