Southwest Ranch Chicken Quesadillas

source: jen-fits-playground

These are incredibly yummy! That’s all I can say.

Makes 4 servings
Ingredients:

• 4 La Tortilla Factory low-carb tortillas
• 2 tbs fat free cream cheese (softened)
• 1/4 tsp chili powder
• 2 tbs nonfat plain yogurt
• 1 tsp ranch dip mix
• 3 sun-dried tomatoes, chopped
• 1/3 thinly sliced white onion
• 1/2 tsp chives, fresh or dried
• 1/2 cup reduced-fat cheddar cheese
• 8 oz grilled/baked/cooked chicken breast

Directions:

1. In a small bowl combine cream cheese, chives, chopped sun-dried tomatoes, ranch dip mix, chili seasoning, and yogurt. Stir until well combined. Set aside.
2. Thinly slice onion and grill in a pan til translucent. Remove from pan and set aside.
3. Once chicken is cooked, shred or dice in to small pieces. Set aside.
4. Heat pan over medium. Coat with cooking spray.
5. Slather cream cheese mix equally over the surfaces of two tortillas.
6. Place one in the heated pan. Cover with 1/2 the chicken and 1/2 the cheese. Cover with a 2nd tortilla (without the cream cheese). Cover and allow to brown on each side, about 2-3 minutes each.
7. Once cheese is melted, cut in to quarter pieces. One serving is 2 pieces.

photo: guyism.com

Monterey Chicken Makeover

Source: jen-fits-playground
I LOVE this recipe! It is so delicious! I felt like I was cheating! It tasted like something you would order at a restaurant. I will be making this often! It is a little spicy, so be sure to use MILD rotel tomatoes.

Makes 4 servings

Ingredients:

• 4 (4 oz.) chicken breasts, pounded
• Sea Salt & Ground Pepper to taste
• Cooking spray
• 4 slices cooked extra-lean turkey bacon
• 2 cups MILD ROTEL canned tomatoes with green chilis, drained
• 2-3 stalks green onions
• 1/4 cup shredded colby & jack cheeses or low-fat shredded cheddar
• 1/4 cup homemade Cleaner BBQ Sauce

Directions:

1. Pound chicken until nearly flat. Season with Salt and Pepper. Grill until nearly done. I grill chicken on my George Foreman. I used to despise grilling chicken on it because it was always so dry, but I discovered that the secret is to pound your chicken in a ziploc bag until it is uniform in thickness and flatter than it's original thickness. Once you beat it with a rolling pin, or something to this nature it cooks up quickly and is nice and juicy.
2. Meanwhile crisp turkey bacon either in pan or microwave. Chop into pieces.
3. Place cooked chicken in a coated shallow cooking dish.
4. Top with 1/4 cup homemade BBQ sauce, tomatoes, green onions, turkey bacon pieces, and sprinkle evenly with cheese.
5. Broil until cheese is melted.

**Note! This is a little spicy! If you want something a little less “hot”, either use half the tomatoes or rinse and drain before adding.  Using mild tomatoes does help with the heat.

Greek Topped Stuffed Peppers

source: Jen Rankin

large bell peppers
1lb extra lean ground beef or ground turkey breast
1/2 cup salsa + 1 can rotel tomatoes
1 cup cooked brown rice
1 onion chopped
1/2 tbsp chili powder
1 tbsp ground cumin
2 tbsp minced roasted garlic
1 - 2 avocados (to your liking)
Plain Greek yogurt
fat-free or reduced fat,  grated cheese (optional)

Directions:
Heat oven to 350.
Cook rice as directed on pkg.
Brown ground beef (or turkey) and chopped onion in skillet.  While cooking, cut the bell peppers in half and place on a cookie sheet and spray lightly with olive oil.  Bake the peppers for 5-7 minutes.  Add chili powder, cumin, garlic, salsa, tomatoes and rice to the browned meat and mix well. Spoon the mixture into the peppers, sprinkle cheese if desired and put back in oven.   Cook another 5-10 minutes.  Top with chunks of fresh avocado, a big fat dollop of plain greek yogurt and fresh ground pepper.  Add a fresh green salad on the side and enjoy!!!  I also use this meat mixture in wraps, on salad, on top of baked potatoes, or on top of grilled chicken.

photo: bakeyourday.net