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

enchiladas hondurenas

1 pound ground meat

2t garlic, diced

1/2 onion, diced

i can green chiles

salt

pepper

cumin

1 ripe tomato, sliced

2 cups packaged cole slaw

2T vinegar

jack cheese, grated

tostados

1T olive oil

heat olive oil in saute pan. mix raw meat with garlic, onion, green chile, salt, pepper, cumin. cook meat until well done. remove from heat.

mix cabbage with vinegar.

add meat to tostados.

top with cabbage, jack cheese, slice of tomato. add salsa.

pulled bbq chicken sandwiches with cole slaw

pulled bbq chicken sandwiches

1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
6 whole-wheat sandwich thins
6 large green lettuce leaves

Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.

Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

*For an unhealthy and delicious option, add turkey bacon and blue cheese.

cole slaw

1/2 cup nonfat Greek-style yogurt, or 2/3 cup regular plain nonfat yogurt
1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) bag shredded coleslaw mix

2 teaspoons caraway seeds

If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

In a large bowl whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.

give credit: healthy appetite pulled bbq chicken sandwiches and healthy appetite cole slaw

sausage stuffed sweet dumpling squash

2 acorn squash
1lb pork sausage, sweet or hot
1 onion, chopped
1lb mushrooms, sliced
2 cups bread crumbs, optional
1/2 cup dried cranberries
salt and pepper to taste
2T maple syrup, optional
2T butter, cut into pieces, optional
crumbled goat cheese

preheat oven to 400 degrees. split squash through the stem and remove seeds and fibers. place the squash halves, cut side down, in roasting pan. add 1/2 inch of water and bake about 30 minutes or until squash is tender.

meanwhile, in a large skillet, brown the pork sausage and drain off about half the fat. add the onion and mushrooms and saute until soft. add the bread crumbs, if using, and cranberries. season to taste with salt and pepper.

when the squash are done, divide filling among the four. (you will have leftover stuffing mix.) drizzle the maple syrup on top of each squash and dot with butter if desired. return the stuffed squash to the oven and bake another 10 minutes, uncovered, to crisp the top. top with crumbled goat cheese, if desired.

give credit: dallas morning news

meditteranean chicken and orzo salad with sun-dried tomatoes and pinenuts

8 ounces (1¼ cups) orzo
1 cup diced cooked chicken
½ cup chopped oil-packed sun-dried tomatoes, drained
½ cup chopped fresh basil
1⁄3 cup chopped pitted kalamata olives
1/4 cup toasted pine nuts
2 tablespoons olive oil
1½ teaspoons freshly squeezed lemon juice
1 garlic clove, finely chopped
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 cups (about 3 ounces) crisp greens, such as romaine or Boston lettuce, for serving.

Bring a large pot of salted water to a boil.

Cook orzo according to package directions.

Drain well.

In a large bowl, combine orzo with chicken, sun-dried tomatoes, basil, olives and pine nuts.

To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.

Pour the dressing over the salad and toss to combine.

give credit: jana

eggplant lasagna with herbed ricotta and asiago

1/2 pound plum tomatoes, halved and seeded
1 clove garlic
3 tablespoons olive oil
kosher salt and black pepper
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Asiago or Parmesan (1 ounce)
4 cups mixed greens

Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

In 2 batches, arrange the eggplant on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.

Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.

Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.

Reduce oven to 400º F and bake until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.

give credit: real simple

spaghetti with arugula and cherry tomatoes

Salt, to taste
12 ounces spaghetti
4 tablespoons olive oil
1 red onion, thinly sliced
Grated rind and juice of 1 lime
3 cloves garlic, crushed
Pinch of cayenne pepper
4 packed cups arugula
1 pint cherry tomatoes, halved
2 tablespoons coarsely chopped basil
3 ounces feta cheese, crumbled
3/4 cup freshly grated Parmesan
Extra Parmesan (for serving)
Extra feta (for serving)

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite.
2. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, lime rind, and garlic. Cook, stirring often, 4 minutes, or until onions soften. Add cayenne pepper.
3. When the spaghetti is cooked, drain it and transfer to a large bowl. Add the remaining 2 tablespoons of olive oil and toss gently. Tip the spaghetti into the skillet. Toss again.
4. Remove the pan from the heat. Add the arugula, lime juice, and salt. Toss gently and cover the pan for a few minutes. The heat of the spaghetti will cook the arugula. Add the tomatoes, basil, feta, and Parmesan. Toss again. Serve with more Parmesan and feta.

give credit: boston.com

portobello lasagna

12 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
12 ounces portobello mushrooms, chopped
1/2 teaspoon salt
4 cups Easy Tomato Sauce, recipe follows, or store bought marinara sauce
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

Preheat the oven to 375 degrees.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

give credit: healthy appetite

creamed tacos

saute 1 large onion and 1 green pepper and 2 pounds ground meat. add 1 can (10oz) enchilada sauce. add 1 can tomatoes and 1 can green chiles. salt and pepper to taste.

in pyrex layer corn tortillas, cheese, meat.

pour 1 large can condensed milk.

bake ate 350 degrees for 45 minutes.

give credit: mom

lasagna

saute 4 diced onions in large pot. add 2 pounds ground meat then the following ingredients in order:

3 cans diced tomatoes
1 small can tomato paste
1 large tablespoon of worcestershire sauce
1 can mushrooms
salt
2 bay leaves
1 teaspoon sweet basil leaves
2-3 dashes paprika
2 teaspoons dried parsley
1/4 teaspoon oregano

layer this with noodles, cottage cheese and mozzarella cheese.

give credit: terrye wilkes

antipasto salad

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

give credit: everyday italian

shrimp scampi with artichokes

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

give credit: healthy appetite

sweet and sour brisket

1 (3-pound) beef brisket, first-cut or flat-half cut, trimmed of any excess fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
One 15- oz. can tomato sauce, preferably no salt added
1/4 cup low-sodium chicken broth or water
3 tablespoons firmly packed dark brown sugar
1/3 cup plus 1 tablespoon cider vinegar
1/3 cup raisins
5 black peppercorns
1 allspice berry

Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to the crock pot.

Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil. Pour mixture over brisket. Cook until the brisket is fork tender, 2 1/2 to 3 hours.

Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4- inch thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.

give credit: healthy appetite

red and green chicken

2T olive oil
1/2 large onion, chopped
1 10oz pkg chopped spinach (thawed and drained)
2 cans diced italian tomatoes
1/2t salt
1/8t pepper
1/4t garlic powder
6 chicken breasts
1/2 cup shredded parmesan cheese

heat oven to 400. grease a 9x13 dish with olive oil. saute onion in olive oil until soft. add spinach and tomatoes. season with salt, pepper and garlic powder. heat thoroughly. place chicken in dish. pour spinach and tomatoes mixture on top of chicken. bake for 30 minutes uncovered. top with parmesan cheese.

give credit: mandy

inside out cheeseburger

4 oz. raw extra-lean ground beef
1 wedge The Laughing Cow Ligh Original Swiss cheese, room temperature
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. Worcestershire sauce
dash salt, or more to taste
dash black pepper, or more to taste

In a medium bowl, combine all ingredients except the cheese. Add as much salt and pepper as you like. Knead mixture by hand until integrated. Form into a ball and, using your thumb, make a large, hollow indentation in the ball (past the center but not all the way through). Fill the hole with cheese and squeeze the meat to seal, making sure no cheese is exposed. Flatten slightly into a thick patty.

Bring a pan misted with nonstick spray to medium-high heat on the stove. (Use a grill pan if you've got one.) Place patty in the pan, cover, and cook for 4 - 7 minutes per side, depending on how well done you like your burger.

Heads Up: Don't press on the patty with your spatula (your burger might ooze cheese!).

MAKES 1 SERVING

give credit: karen's korner

breaded tilapia fillets

4-6 Tilapia Fillets
Bread crumbs
olive oil
oregano
salt
pepper

Preheat oven to 375° F. Lightly oil a baking sheet.

In a plastic or paper bag combine bread crumbs, oregano (or Italian seasoning), salt and pepper. Hold the top of the bag shut and shake to mix everything together.

Pour oil into a small bowl. Working with one fillet at a time, brush both sides with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove from bag and place on the prepared baking sheet. Repeat with the remaining fillets.

Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poke into it with a fork.

bbq turkey meatloaf

1 lb. 99% lean ground turkey
1/2 cup egg substitute
1/2 cup oat bran
1 pkg. Knorr's vegetable soup mix
1/4 cup honey bbq sauce

Preheat oven to 375. Mix all ingredients except bbq sauce and place loaf pan sprayed with cooking spray.

Bake for 30-40 minutes. Remove from oven and spread bbq sauce on top. Return to oven and bake for 10 more minutes.

give credit: kristen

penne with two tomatoes and mozzarella

6 ounces fresh mozzarella, cut into 1/2-inch pieces
Coarse salt and ground pepper
12 ounces penne rigate
1 tablespoon olive oil
1 pint cherry or grape tomatoes
1/2 cup sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 cup snipped chives

Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.

In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.

Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.

give credit: martha stewart everyday food

beef enchiladas

2 pounds ground beef
1 medium onion
1 package mild taco sauce
2 cans chopped green chiles
2 cans cream of chicken soup -- 10 3/4 oz.
8 ounces sour cream
8 flour or corn tortilla
2 cups low fat mexican cheese -- shredded

saute onion and meat in large skillet until meat is brown, drain. Stir in taco seasoning mix and 1 can green chiles, set aside.

Stir together remaining can of green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13x9 baking dish.

Spoon beef mixture evenly down centers of tortillas, add some cheese too; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining beef, soup mixture and then top with cheese.

Bake at 350 for 25 minutes or until thoroughly heated.

garnish with salsa, sour cream, green onion curls, chopped fresh cilantro, guac

crock pot apricot pork tacos

1 onion, sliced, layered in bottom of crock pot
1 hormel pork tendorloin (i usually buy peppercorn seasoned)
1/2 jar of apricot preserves smeared over the tenderloin
jarred jalapeño peppers to taste
cumin, salt, pepper - to taste

cook on medium until pork falls apart. finish with chopped or torn cilantro to your liking.

Serve in tortillas with cheese, sour cream, guac, salsa.