smashed potatos

2 1/4 pounds potatoes
Splash of milk
1 Tbsp. butter
Sea salt
Freshly ground black pepper
Sprig fresh rosemary
Olive oil

Scrub your potatoes clean, cut them in half, and put them into a pan of salted, boiling water. Boil for about 10 minutes until tender. Stick a knife into them to check they're soft all the way through. Drain in a colander and return them to the pan. Add the milk, butter, and a pinch of salt and pepper. Mash until smooth and creamy, adding another splash of milk if necessary. Pick a rosemary leaves off the woody stalk and lightly push them into the potato. You can drizzle with a little olive oil, or use olive oil instead of butter.

give credit: jamie oliver

chicken quesadillas

2 chicken breast halves, fat trimmed (i used rotisserie)
cumin
oregano
garlic powder
salt and fresh pepper
cooking spray
1/2 small onion, cut into strips
1 bell pepper (red or green) cut into strips
1 clove garlic, minced
1 tbsp oil
1 1/3 cup reduced fat Mexican blend shredded cheese
8 (6") low carb whole wheat flour tortillas

Slice chicken breast in half so you have 4 cutlets. Season chicken generously with salt, pepper, cumin, oregano and garlic powder.

Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides. Remove from heat and cut chicken into strips, set aside. To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

give credit: gina's WW recipes

mini ham pizzas

4 whole-grain light english muffins
1 (6 oz) can no salt added tomato paste
1/2t garlic powder
1/2t onion powder
1/2t dried italian seasoning
1/2 cup water
4oz (1 cup) part skim mozzarella cheese
4oz thinly sliced deli ham, chopped

preheat oven to 425 degrees.

split english muffins, place on baking sheet, cut side up.

in a small bowl, mix together tomato paste, garlic powder,onion powder, italian seasoning and water. spread sauce equally on each muffin half. top with equal amounts of cheese and ham. bake 8 minutes or until cheese is bubbly and melted.