Chicken Quesadillas

I've tried a few quesadilla recipes in the last few years, and this one was delicious. My husband even liked them! I used a Weight Watchers recipe, and the only complaint I have is that it made a ton of quesadillas - but they'd be great for a party or if the recipe was halved. The leftovers were yummy, though! I also love that the ingredients are things that I usually have in the house, and these didn't take long at all to prepare.

Ingredients
1 lb boneless chicken breasts
1 (16 ounce) jar salsa
1/2 lb cheddar cheese, Shredded
10 8-inch flour tortillas

Preparation
1. Broil the chicken for about 5 minutes on each side, or until no longer pink inside. Cool and then shred or cube the chicken.

2. Mix chicken, salsa and cheese in a bowl.

3. Place 1/10th of the mixture on half of the tortilla, fold over and press down slightly to “seal”. You can moisten the edges with water to help the edges seal

4. Bake at 400°F for about 5 minutes or until tortillas start to brown.

5. Serve with additional salsa, sour cream, or guacamole for dipping.

6. Goes well with refried beans and/or Spanish Rice.

Makes 10 servings.
WW POINTS per serving: 6
Nutritional information per serving: 291 calories, 12.2g fat, 2.4g fiber

Source: Weight Watchers recipes

Crock Pot Mexican Chicken

As Meg mentioned in an earlier post, we're going to expand the focus of the blog a bit. I made this super easy dinner last week and wanted to share it because it is a) simple, b) cheap, c) healthy and d) delish.

I'm not a great cook. I don't particularly enjoy cooking - I'm much more of a baker. But I realize that I can't live off frozen meals forever, and there will be times when it will be nice to have some good go-to recipes for dinner.

I was on Weight Watchers in the months before my wedding, and I've adopted many of the principles in to my every day eating. I had searched for Weight Watcher friendly recipes that were easy and didn't SOUND like Weight Watcher recipes, and this was one of them. Conveniently, it also sounded like something that Tim would like.

And even though he asked that I buy Chipotle for him to eat in the event that he didn't like MY cooking, he finally admitted that it was good and he would enjoy having it again. And since it was so easy, I have enjoyed making it again and again and again.


Ingredients:

1 package frozen skinless chicken breasts (about four breasts)

1 jar corn & black bean salsa

Directions:

Dump into crock pot (chicken must be frozen). Cook all day on low.

Before you're ready to serve your meal (it was about 7 hours later for us), shred chicken and let cook another 10 minutes or so.

Serve in corn tortillas for tacos or in an egg roll wrap or over rice.

Optional: Top with shredded cheese

Salsa Fresca

My husband is not really at home in the kitchen. He can find his way around the kitchen, make enough food to survive, but he has no real passion for it.

Usually.

Once in a blue moon, a recipe will jump out at him, or a craving will strike him. Either must be addressed immediately. This has resulted in learning how to make shredded chicken. In making burgers "just because." The good news for me is that he *usually* makes these things himself and I get to share in the creation. The bad news? I have to shop/help.

A few weeks ago, Tim came to me with the food section of his newspaper. He was excited about the salsas. He wanted to make them - especially the Salsa Fresca. I added the ingredients to our shopping list, and a few days later, he was chopping and dicing and soon had created a fresh-smelling salsa that we devoured. We paired it with tacos for dinner, and it was delicious. We left out the crushed red pepper, but the salsa was tangy and not too hot at all, even with the green chiles.

Ingredients:

2 medium tomatoes, chopped

1 to 2 tablespoons fresh lime juice

1/2 small red onion, diced

2 garlic cloves, crushed

One 4-ounce can diced green chiles or 1 jalapeno, chopped

2 tablespoons fresh cilantro, chopped

1/2 teaspoon salt

1/4 teaspoon crushed red pepper



Directions:

Combine chopped tomatoes, lime juice, red onion, and remaining ingredients in a large bowl.

Cover and chill at least 1 hour.

Makes 2 cups

Source: The Bradenton Herald