Easy

LIGHT CHICKEN QUESADILLAS

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We eat a lot of chicken. In one of my earlier posts I blogged an easy way to cook chicken so you can have it throughout the week when your pressed for time. CROCK POT CHICKEN FOR THE WEEK. As per usual I made some chicken on Monday for the week. I happened to come across this recipe by Ellie Krieger and I am so glad to share it with you.

I did make a couple of changes to it. One was using reduced fat cheese and sour cream. The other was banana peppers. We had some from our garden that needed to be used. The result was yum and added just enough heat. I also found a tortilla that is a Weight Watchers smart point count of 1. I found mine in our local Wal-Mart. They taste fantastic!

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Having the chicken already cooked makes this come together very easily. One serving is 2 quarters of a tortilla. I must admit, it was so good I ate 3 quarters. My husband loved them so I will be making these again.

If you don’t like banana peppers, feel free to leave them out. I loved the bit of tang and heat they brought to the dish. You could use a bell pepper or leave it out all together.  I would suggest prepping all of your items first because this goes very quickly once you start cooking.

LIGHT CHICKEN QUESADILLAS

7 WW Smart Points / Serving (using WW calculator)

Ingredients:

  • 1 T olive oil
  • 1 large onion, chopped (about 2 C)
  • 1 C banana peppers, seeded and thinly sliced
  • 8 oz. of baby bella mushrooms, sliced
  • 3 cloves of garlic, minced
  • 2 C chopped, cooked, skinless, boneless, chicken breast
  • 1 t, heaping ground cumin
  • 1 t, heaping chili powder
  • 1/2 t dried oregano
  • 2 C baby spinach leaves, slice into ribbons
  • 1 t salt
  • 1/2 t ground black pepper
  • 4 (10 inch) tortillas (my recommendation is above)
  • 1 C 2% shredded Mexican cheese blend
  • 1/2 C salsa (zero sugar)
  • 1/4 C reduced-fat sour cream

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Directions:

  1. Heat the oil in a large skillet over medium heat.
  2. Add the onions, peppers (if using), and mushrooms. Cook until the mushroom water is evaporated and they begin to brown, about 7 minutes.
  3. Add the chopped garlic and cook for about 1 minute or until fragrant.
  4. Add the chicken, cumin, chili powder, and oregano and stir until all the spices are incorporated.
  5. Add the spinach, salt, and pepper and cook until the spinach is wilted, about 2 minutes.
  6. Place a large skillet over med heat and generously spray with cooking spray of choice.
  7. Place one tortilla in the pan and top with 1/4 C of shredded cheese.
  8. Spoon 1/2 heaping C of chicken and vegetable mixture on top.
  9. Spoon another 1/4 C of cheese on top of the chicken and top with another tortilla. Mash together slightly with your spatula.
  10. Cook for about 3-4 minutes or until browned and cheese is melted. Flip over and brown the other side.
  11. Remove and repeat with the other tortillas.
  12. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 T sour cream and 2 T salsa. Garnish with parsley if desired.

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Ole’…… Dinner is served!

Ya know, this would be really good with a Marguerita.

Til next time,

Ciao xoxo

 

 

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DOUBLE CHOCOLATE BANANA BREAD

We love bananas! High in potassium, filling, and tasty! Unfortunately, I buy them and I usually end up with some brown, mushy, ones. I will be honest, they have to be firm for me to eat them, a little green, if you know what I mean.

Does this ever happen to you? I am sure that it does. I can not be the only person in the world with soft, over ripe, bananas. Never fear, I have a use for them. It’s a tasty one too. While I can not take credit for this recipe, I am going to share it because it really is that good! My hairdresser will vouch for this one!

If you have bananas “going south” try this recipe out. No time today? No problem! Remove the bananas from their peels, mash them and put them in a Ziploc bag. Label them, and freeze them. When you are ready, they will be ready to go. They thaw very quickly. After they thaw just cut a corner off of your bag and squeeze them into a large bowl. The rest is explained below.

DOUBLE CHOCOLATE BANANA BREAD

Ingredients:

  • 3 medium to large ripe bananas
  • 1/2 C unsalted butter, melted
  • 3/4 C brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 C all-purpose flour
  • 1/2 C cocoa powder (I like Hershey’s Special Dark)
  • 1 C semisweet chocolate chips
  • 1/2 C mini chocolate chips

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Directions:

  1. Pre-heat the oven to 350 degrees
  2. Grease a 9×5 loaf pan with Crisco, cut a piece of parchment paper so it  fits the length of the pan and hangs over the sides (it helps lift the bread out of the pan when it’s done) and grease the parchment inside the pan also. Set aside.
  3. Mash the bananas in a large bowl (or squeeze them out of your Ziploc bag).
  4. Whisk in the melted butter.
  5. Then whisk in the brown sugar, egg, and vanilla extract.
  6. Sift the flour, baking soda, salt, and cocoa powder together and stir into the mashed banana mixture until just incorporated.
  7. Gently stir in the 1 C of chocolate chips.
  8. Transfer the batter to your prepared pan and sprinkle with the 1/2 C of mini chocolate chips.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 10 minutes. Gently using the parchment, lift it out of the pan and place on a wire rack and cool completely.
  11. Keep it wrapped tightly after cooled and keep at room temperature (if it lasts that long..haha).

Serve immediately. It will last up to 4 days.

Looks good enough to eat!

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Book Club & Vegie Pizza

It’s always fun to get together with my girlies. We have been a book group for about 4 years and friends, it seems, for years. I have to say, our reading efforts are terrible. We do however, enjoy a glass of wine or two, and laugh a lot. I think one of our most infamous get togethers was 50 Shades of Grey. Now, that was a discussion and many bottles of wine!!!

This is a collage of our crazy group!

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This month we are reading a classic, Treasure Island. The inspiration came from the recent TV series, Black Sails. If you haven’t seen it and get the opportunity I highly recommend it.

Everybody brings a bottle of wine and some food, to pass and share. I made a cold vegie pizza; it’s one of my fav’s. I have lightened it up so I can really enjoy it. It was a recipe originally taken from a pampered chef party that I went to many years ago. If you don’t want to lighten it up, by all means use full fat products. It feeds about 8 people easily and either way is quite tasty.

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WW VEGIE RANCH PIZZA

32 servings at 4SP per serving

INGREDIENTS:

  • 8oz. reduced-fat cream cheese, softened
  • 1/2 C plain non-fat yogurt
  • 1/2 C light mayonnaise
  • 1 (1oz) package powdered Ranch dressing mix
  • 2 (8oz) cans reduced fat Pillsbury crescent rolls
  • 1 C fresh broccoli, chopped
  • 1 C red pepper, chopped
  • 2 carrots, finely grated
  • 4 green onions, chopped
  • 1 1/2 C reduced fat (2%) shredded cheese

INSTRUCTIONS:

  1. Pre-heat the oven to 350 degrees.
  2. In a large bowl, combine cream cheese, yogurt, mayonnaise and Ranch dressing and beat on medium speed with an electric mixer until smooth and creamy.
  3. Remove crescent rolls from the cans, (I hate this part, those cans scare me when they pop..Haha).
  4. Roll out in one big piece onto a large cookie sheet that has either been greased or you can use a sil-pat (no added oils). Pinch the seams together as needed.
  5. Bake for 8-10 minutes or until golden brown. Let cool completely.
  6. Spread the cream cheese mixture on the cooled crust.
  7. Top with the chopped vegies.
  8. Using a pizza cutter, or a large knife, cut into 32 squares.
  9. Serve immediately. (can be stored in the refrigerator in an airtight container for up to 4 days.)

Til next time,

Ciao xoxo

 

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