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

Italian Turkey Torpedo Sandwiches

servings: 4 

 calories: 320  

 prep time: 20 minutes 
 
ingredients:
  • 1 teaspoon extra virgin olive oil
  • 2 lbs ground turkey breast
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon minced garlic
  • 1 cup diced onion
  • 1/4 cup tomato sauce
  • 4 slices swiss or provolone cheese
  • 4 slices french sandwich rolls
  • 1/2 teaspoon pepper
  • 1/4 stick butter

preparation instructions:

  1. Heat oil in a large pan over medium heat.
  2. Add onion to the pan and over medium-low heat cook 5 to 7 minutes or until browned; stir occasionally.
  3. Transfer onion to a medium bowl.
  4. Combine tomato sauce, Worcestershire, pepper, turkey, garlic and onion; fold together.
  5. Melt 1/4 stick of butter in pan over medium heat.
  6. Return turkey mixture to pan forming a single layer; do not stir, let it sit for a few minutes to brown the meat.
  7. Turn the meat with a spatula and cook for an additional few minutes or until brown.
  8. Simmer the mixture over low heat for about 5 minutes until thoroughly warm.
  9. Cut each roll in half length-wise.
  10. Butter halved French rolls and toast in a pan.
  11. Place rolls face up on a plate, then top with 1 cheese slice on the bottom and add warm turkey mixture on top.
  12. Top with the other half of the roll.

suggested side dishes:

  • Side salad

Open-Faced Turkey Patty Melt

servings: 4 

 calories: 320  

 prep time: 20 minutes 
 
ingredients:
  • 1 teaspoon extra virgin olive oil
  • 1 lb ground turkey breast
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 large egg white
  • 1 cup diced red onion
  • 1/4 cup ricotta cheese
  • 4 slices swiss or provolone cheese
  • 4 slices french bread
  • 1/2 teaspoon pepper
  • 1/4 cup BBQ sauce
  • cooking spray

preparation instructions:

  1. Heat oil in a large pan over medium heat.
  2. Add onion to the pan and cook 5 minutes or until browned; stir occasionally.
  3. Transfer onion to a medium bowl.
  4. Combine ricotta cheese, Worcestershire, pepper, turkey, egg white and onion; fold together.
  5. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
  6. Return pan to medium heat and coat with cooking spray.
  7. Add patties to pan; cook 20 minutes flipping once or until brown.
  8. Top each patty with 1 cheese slice; cook 3 minutes or until cheese melts.
  9. Toast bread slices.
  10. Top each serving with 1 patty.
  11. Cover each with BBQ sauce.

suggested side dishes:

  • Side salad