Bacon Chicken Cheese Quesadillas

Quesadillas...simple and tasty! Makes one large quesadilla

Grocery List:
2 10-inch flour tortillas
2 tablespoons butter, softened
1 cup diced chicken
3/4 cup cheese (You can usually find a "fiesta" or "mexican" blend in the grocery store.)
1/2 medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked (You can also used real bacon bits to save on the amount of mess.)
1/4 teaspoon finely chopped cilantro (Optional)
1 dash salt

Optional toppings:

Sour cream
Guacamole
Salsa

Instructions:

Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.
Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.
Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.
Crumble the slice of cooked bacon and sprinkle it over the other ingredients.
Sprinkle the cilantro and a dash of salt over the other ingredients.
Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.
When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.
Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.
Cover to keep warm while preparing additional quesadillas.

Serve hot with sour cream, guacamole, and salsa on the side.

Notes:

There are some pretty good Spanish rices you can find in the grocery store. That makes a great side.

Source:

http://www.momswhothink.com/easy-recipes/easy-dinner-recipes-week-seven.html

Creamy Herb Pasta

Simple recipe that can make you look like you know what you’re doing!

2-3 cups of pasta (I prefer penne or rigatoni)
1 tablespoon of cooking oil
3 tablespoons of chopped basil
2 cloves of garlic, minced
½ a stick of reduced fat cream cheese
1/3 cup of grated Parmesan cheese
¼ cup water
1 tablespoon white wine (optional)
3 tablespoons of chopped parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain.

While pasta is cooking, warm oil in a pan and cook basil and garlic for about 2 minutes or until garlic is translucent. Next, add cream cheese and continue to stir until chest is melted. (This will seem to be a mess.) Add water and stir together until hot. Add Parmesan cheese and stir until melted. When smooth, stir in the white wine if you have opted to use it. When pasta sauce is smooth and looks like something you want to eat, pour it over the pasta in the pot and mix with parsley.

Notes:
This is an easy clean up, as long as you cleanup immediately after dinner. If you leave your dishes for the next day, cleanup won’t be so easy!

Source:
Once again, I can’t quite remember where I got this one. I’ve amended it a couple times.

Thai Mango Chicken

Quick and impressive. Heads-up, you’ll need a blender for this recipe.

2-4 boneless skinless chicken breasts (baked, broiled or grilled)
1 mango, peeled, seeded and quartered*
1 tablespoon corn syrup
½ tablespoon thai garlic chili sauce (can be found in mot grocery stores in the “international” isle)

Instructions:
Prepare the chicken how ever you desire. You can bake, broil or grill it. I’ve done all three. For this recipe, grilled is my preference.

While chicken is cooking, place the mango into a blender and puree. Next, add corn syrup and garlic chili sauce.** Puree a little more. This sauce can be used as a dipping sauce. You can also add it to the chicken minutes (2-4) before removing from the oven.

Notes:
*If you do not want to mess with a fresh mango, feel free to use preserved mango. This can be found in most grocery stores in the produce isle. It’s usually located in a refrigerator. It often comes in a glass jar packed in a clear syrup.*

**A little chili sauce goes a long way. Use more to spice it up. Use less to cool it off. Always add a little at a time.

I like to make this meal with a simple rice side.

Source:
I can't remember where I found this recipe. It was a long time ago. Not to mention, it's been adjusted many times since then.

Beef with Cucumber Raita

A quick ethnic recipe as well as healthy. If you've never had anything like this, it's worth trying.

Grocery List:
1 8 oz. carton plain fat-free or low-fat yogurt
1/4 c. coarsely shredded unpeeled cucumber
1 tablespoon chopped red onion
1 tablespoon snipped fresh mint, chopped
1/4 teaspoon sugar
salt and pepper
1 pound boneless beef sirloin steak, cut 1 inch thick
1/2 teaspoon lemon-pepper seasoning

Directions:
Pre-heat the broiler. In a small bowl, combine yogurt, cucumber, onion, snipped mint and sugar. Salt and pepper to taste.

Trim the fat from the meat. Sprinkle meat with lemon pepper seasoning. Broil meat about 4 inches from heat for 15-22 minutes depending on your desired doneness. Be sure to turn meat half way through cooking.

When done, cut steak across the grain, serve with raita.

Notes:
I typically use the left over cucumber used to make the raita to make a cucumber salad. This makes for a healthy light meal.

Source:
Better Homes and Garden Cook Book, 75 Anniversary Edition.

Last-Minute Lasagna

Some might see a recipe like this as cheatin’, but at least we're eatin’!!! This is for dinner tonight! Simple recipe, easy clean up…it’s on!

Ingredients
1 26-ounce jar pasta sauce
2 30-ounce bags frozen large cheese ravioli, unthawed
1 8-ounce bag shredded mozzarella
1/2 cup grated Parmesan

Directions
Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.

Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.

Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

Notes:
None

Source:
http://www.realsimple.com/food-recipes/browse-all-recipes/last-minute-lasagna-10000000610496/index.html

Rigatoni with Red Pepper Pesto

A fairly simple recipe with easy clean-up. It’s definitely quick and worth trying! Heads-up, you’ll need a food processor for this recipe.

Grocery List:

2-4 cups rigatoni

2 red bell peppers

1 cup basil leaves, packed lightly or 1 teaspoon dried basil leaves

2 sliced garlic cloves

2 tablespoons pine nuts

¼ teaspoon salt

¼ teaspoon pepper

2 teaspoon virgin olive oil/extra virgin olive oil

*2-chicken boneless skinless chicken breasts, baked or broiled optional*

Instructions:

Turn oven on broil. Rinse bell peppers and cut into quarters. Place the peppers on a cooking tray inside up. (If you place the outside of the pepper up, you will burn the peppers…quickly.) Broil the pepper for 8-10 minutes (or until tender and not burned) about 5 inches from heat. I also like to flip the peppers over and BRIEFLY broil them on the other side for about 1 minute. They will begin to bubble and begin to char. This is intended…as long as the whole thing is not burned! Watch them carefully.

Bring a large pot of lightly salted water to a boil while the peppers are broiling. Add pasta and cook for 8 to 10 minutes, or until done; drain.

When the peppers are done, put them into the food processor along with the basil, garlic, pine nuts, salt and pepper. Turn the food process on. Let it blend until it looks fully blended. It should be a thick orange-red substance. It’s not going to be liquid like some pasta sauces. Add the 2 teaspoons of olive oil and stir with a spoon.

You can serve two ways. One, you put the pasta on a plate and put your pepper pesto on the pasta. Two, you can put the pasta back into the original pot, add some pesto and stir the pesto into the pasta. If you choose this way, make sure you

Notes:

*As an option, you can broil or bake two boneless and skinless chicken breasts, slicing them into edible chunks and tossing them in with the pesto. Adding the chicken is not necessary, however, it makes for a great addition.*

Source:

Take-out Tonight

Crock Pot Saturday: Arroz Con Pollo/Chicken with Rice

Crock Pot cooking is a simple way to cook and an easy cleanup! Don't overlook it if you're searching out easy meals.

Grocery List:

2-4 chicken breasts

1 16 oz can tomato sauce

½-1 onion, chopped

1 teaspoon chili powder, more or less to taste

1 teaspoon cumin

1 teaspoon dried oregano

½ teaspoon of salt

¼ teaspoon of black pepper

2-3 cloves of garlic chopped

2 cups uncooked instant rice

1 red bell pepper, diced

You can do this two ways: The really easy way or the easy way.

Directions

­The really easy way:

1.) Put the chicken, tomato sauce, chopped onion, chili powder, cumin, oregano, salt, pepper and garlic in the crock pot. Set on low and just let it cook. It should be done within 2 hours or so, however, you can let it go for some time. If you do let it go, make sure you check it to make sure it does not dry out too much. Go to step 2.

The easy way:

1.) Put a bit of olive oil (a table spoon or two) in a frying pan and turn heat on medium. Put your spices (chili powder, cumin, oregano, salt, and pepper) into a small bowl and mix. Sprinkle these over your chicken breasts and rub it in. (Kind of gross but worth it.) Sear your chicken breasts in the pan for a min or two (or three) on each side, until the outside looks like something you might want to eat. (Of course, this isn’t something you’d want to eat, the middle isn’t cooked.) Go to step 2.

2.) After chicken is seared, put the chicken, tomato sauce, chopped onion, and garlic in the crock pot. Set on low and just let it cook. It should be done within 2 hours or so, however, you can let it go for some time. (I haven’t let it go over three hours.) If you do let it go, make sure you check it to make sure it does not dry out too much.

3.) **30 minutes before your ready to eat, add uncooked rice and bell pepper to crock pot. Cook for 30 minutes.

Notes:

**If, for any reason, it does not look like there is more than 2 cups of liquid in the crock pot (due to evaporation or whatnot), feel free to add a bit of water. I wouldn’t add more than ½-1 cup. If you end up adding too much water, no worries. You can always add a bit more rice. There should be close to equal parts water and rice (1 cup rice, 1 cup water/2 cups rice, 2 cups water, etc.)