Grilled Barbeque Chicken and Pineapple Quesadillas

servings: 4 

 calories: 420  

 prep time: 15 minutes 
 
ingredients:
  • 2 boneless, skinless chicken breasts
  • 1 cup diced red onion
  • 1 cup pineapple sliced
  • 1 cup monterey jack cheese
  • 4 flour tortillas
  • 1/2 teaspoon pepper
  • 4 tablespoons butter
  • 1/4 cup BBQ sauce
  • cilantro

preparation instructions:

  1. Grill pineapple over medium-low heat.
  2. Sprinkle chicken with salt and pepper.
  3. Add olive oil in pan and grill chicken on both sides over medium heat until cooked through.
  4. Add bbq sauce to the pan and saute chicken on low for 8 minutes.
  5. Set aside and slice into very thin slices.
  6. Warm griddle over medium heat and add butter to the pan
  7. Add onion to the pan and cook 5 minutes or until browned; stir occasionally.
  8. Transfer onion to a medium bowl.
  9. Slightly warm and toast tortillas one at a time.
  10. While the tortilla is warming in the pan, sprinkle  tortilla with grated monterey jack cheese.
  11. Arrange chicken slices evenly over the surface.
  12. Add pineapple slices and onion.
  13. Sprinkle on cilantro.
  14. If desired, drizzle extra barbecue sauce over the top.
  15. Add second browned tortilla on top of each one.
  16. Cook 3 minutes or until cheese melts.
  17. Cut each quesadilla into six wedges.

garnishes:

  • Sour Cream
  • Salsa

Mexican Shrimp Quesadillas

servings: 4 

 calories: 400  

 prep time: 15 minutes 
 
ingredients:
  • 8 whole large shrimp cooked
  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1 cups grated monterey jack cheese
  • 4 flour tortillas
  • 1/2 teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons butter
  • 1/4 cup mexican red sauce

preparation instructions:

  1. Pour red sauce over shrimp.
  2. Set aside.
  3. Add olive oil in pan and Cook vegetables over high heat until they start to get brown.
  4. Remove from pan and set aside.
  5. Return pan to high heat, then dump in the shrimp with the sauce.
  6. Heat for 3 minutes.
  7. Remove from pan and chop into bite-size pieces.
  8. In a separate pan, heat butter.
  9. Slightly warm and toast tortillas one at a time.
  10. While the tortilla is warming in the pan, sprinkle  tortilla with grated monterey jack cheese.
  11. Layer on vegetables and shrimp.
  12. Sprinkle on cilantro.
  13. Top with a little more cheese and a second tortilla.
  14. Cook 3 minutes or until cheese melts.
  15. Cut each quesadilla into six wedges.

Suggested side dishes:

  • Mexican Rice

garnishes:

  • Sour Cream
  • Salsa
  • Avocado Slices

Apple-Rice Medley

servings: 4   

 prep time: 15 minutes 
 
ingredients:
  • 1 package (6 ounces) long-grain and wild rice mix
  • 1 cup (4 ounces) shredded mild cheddar cheese, divided
  • 1 cup chopped washington golden delicious apples
  • 1 cup sliced mushrooms
  • 1/2 cup thinly sliced celery

preparation instructions:

  1. Prepare rice mix according to package directions.
  2. Preheat oven to 350°.
  3. Add 1/2 cup cheese, apple, mushrooms, and celery to rice; toss to combine.
  4. Spoon mixture into 1-quart casserole dish.
  5. Bake 15 minutes.
  6. Top with remaining 1/2 cup cheese.
  7. Bake until cheese melts, about 10 minutes.

Cheddar Mashed Potato Bake

servings: 4   

 prep time: 15 minutes 

ingredients:

  • 1 can condensed cheddar cheese soup
  • 1/3 cup sour cream or plain yogurt
  • 1 tablespoon pepper
  • 1 green onion, chopped
  • 2 lbs potatoes
  • 1 tablespoon butter
  • 1/3-1/2 cup milk

preparation instructions:

  1. In medium saucepan place potatoes, peeled and cut into 1-inch pieces.
  2. Cover with water and heat to a boil over high heat.
  3. Reduce heat to medium, cover, and cook 10 minutes or until potatoes are tender.
  4. Drain, add butter, milk, and mash.
  5. In 11/2-quart casserole dish mix soup, sour cream, pepper and onion.
  6. Stir in potatoes.
  7. Bake at 350° for 30 minutes or until hot.

Three Cheese Baked Ziti

servings: 8  

 calories: 430 

 prep time: 10 minutes 

ingredients:
  • 1 container (15 ounces) part-skim ricotta cheese
  • 2 eggs beaten
  • 1 jar pasta sauce
  • 1 box (16 ounces) ziti pasta, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozarella cheese (about 4 ounces)

preparation instructions:

  1. Preheat oven to 350°.
  2. In a large bowl, combine ricotta cheese, eggs and Parmesan cheese; set aside.
  3. In another bowl, thoroughly combine pasta and pasta sauce.
  4. In 13×9-inch baking dish, spoon 1/2 of the pasta mixture; evenly top with ricotta cheese mixture, then remaining pasta mixture.
  5. Sprinkle with mozzarella cheese.
  6. Bake 30 minutes or until heated through.

suggested side dishes:

  • Side salad
  • Garlic bread

Bacon & Cheese Stuffed Chicken

servings: 4  

 calories: 420 

 prep time: 15 minutes

ingredients:

  • 2 tablespoons extra virgin live oil
  • 4 boneless, skinless chicken breasts
  • 6-8 dried apricots
  • 1 cup shredded mozzarella cheese
  • 4 slices bacon, crisp-cooked and crumbled
  • 1 egg, lightly beaten
  • 1/2 cup italian bread crumbs
  • 1 jar pasta sauce
  • 1 cup chicken broth
  • 8 ounces linguine or spaghetti, cooked and drained

preparation instructions:

  1. Evenly top each chicken breast half with cheese and bacon.
  2. Roll and secure with wooden toothpicks.
  3. Dip chicken in egg, then breadcrumbs.
  4. In large pan, heat olive oil over medium and brown chicken, turning occasionally.
  5. Stir in pasta sauce and chicken broth.
  6. Bring to a boil over high heat.
  7. Reduce heat to low and simmer covered 10 minutes or until chicken is no longer pink.
  8. To serve, arrange chicken and sauce over hot pasta.

suggested side dishes:

  • Garlic bread
  • Side salad