Fajita Quesadillas

This was by far one of the easiest, tastiest, and quickest lunches I have had in a while!  Don't you just love those meals that you can throw together in less than 15 minutes, yet it tastes like you put lots of effort into it?  Well my friends these Quesadilla's are just that!  

One thing I love about Quesadillas is there are so many different flavors that you can stuff inside of them.  Like sweet and spicy chicken or BBQ chicken, but I think that these fajita quesadillas my just be my favorite so far!

Recipe: (Yields 4 Quesadilla's)

2 Tbsp. olive oil

2 boneless skinless chicken breasts (sliced into thin strips)

1 pkg Fajita Seasoning

1 green bell pepper (sliced into thin strips)

1/2 red onion (sliced into thin strips)

1 large garlic clove

1 (14oz) can refried beans (you could use black beans also)

1 tsp. Cumin

1-1/2 cups sharp cheddar cheese (shredded)

8 fajita sized tortilla

Heat 1 Tbsp oil in a large skillet over medium heat.  Slice the chicken into thin strips and season with the fajita packet.  Cook chicken till no longer pink in the center (about 6-8 minutes).  When the chicken is done, remove it from the pan and set aside.  

Take the remaining oil and place it into the pan you just cooked the chicken in.  When the oil is heated, place the onion and pepper in and saute for about 3-4 minutes.  Now toss in the minced garlic and cook, stirring frequently, for another minute or two.  

While the veggies are cooking,  place the beans and cumin into a bowl, and microwave for 30 second intervals 3-4 times, stirring in between each cycle.  

To assemble, spray the bottom of a skillet (I just wash out the one I cooked the veggies and chicken in) with cooking spray.  Then take about 2 tbsp. of beans and spread them on the first tortilla, topping with a l/3 cup of cheese, some veggies, and chicken, and top off with the other tortilla (spraying the top of that with cooking spray so when you flip it, it doesn't stick to the pan)  You can also put tomatoes, sour cream, corn, pico de gallo, guacamole, or some salsa inside too, to add some extra flavor! Enjoy!

Turkey Roll Wraps

So I am titling this recipe Turkey Roll Ups cause that is normally the meat that I use in these. However, I had some leftover rotisserie chicken and it worked perfect in these wraps!  These made for such a simple and light lunch. This recipe is very versatile too. You could use ham, turkey, or chicken, or if you are a vegetarian, then you could just use some of your favorite veggies. You can also switch up the cream cheese flavors and seasonings too. 

Really the skies are the limit with these little roll up wraps! 

Recipe:

2 Burrito sized Flour Tortillas

4 Tbsp. Cream Cheese (I just use original but you could use any flavor)

1-1/2 cup Shredded Chicken (or you can just use turkey or ham lunch meat)

1 cup Cherry Tomatoes (sliced in half lengthwise)

Couple pieces of Iceberg Lettuce

Seasonings such as Salt, Pepper, & Garlic Salt

Take the tortillas and spread 2 Tbsp. of the cream cheese evenly over the tortilla.  I lightly sprinkled some seasonings over the top to give it a kick of flavor. Next, layer the meat then tomatoes, then lettuce. 

Next, you are going to carefully roll up the tortilla as tight as you can.  Carefully cut each wrap into 5 different pieces.  If needed, place a toothpick right down the center to hold it in place. (just make sure to remove ALL toothpicks before eating)

Chinese Chicken Salad

This salad is so light and refreshing.  It was so light and refreshing that I ate the whole thing! (now hows that for LIGHT and REFRESHING! (insert sarcasm...)) Wow, I just said light and refreshing a lot. Sorry about that.  

Back to the salad. This dish is a cinch to throw together.  It's great for lunch, or if your like me you will eat it for lunch, dinner that night, and lunch the next day.  I will be honest, my husband didn't like this dish, but that's only because he doesn't care for salads, and since we're being honest, I made this salad knowing that I would eat the whole thing.  Is that kind of sad? Its a salad so that's okay right? I mean, it's not like I had just eaten a whole batch of candy bar cookies or anything...(recipe to come later) 

Recipe:

For the Salad:

1 bag of Coleslaw salad mix (you can buy this in your pre-packaged salad section. NO sauce on it just the cut up cabbage)

2 boneless skinless chicken breasts (cooked and shredded)

pinch of lemon pepper

1/4 cup slivered almonds

2 green onions (diced, white and green part)

1 package of Oriental Ramen Noodles (uncooked, save the seasoning for the dressing)

2 Tbsp. Sesame Seeds

For the Dressing:

1 Tbsp. sugar

1/4 cup vegetable oil

3 Tbsp. white vinegar

1 Oriental Ramen seasoning packet

Cook the chicken then shred. (I usually just boil frozen breasts for about 25-30 minutes, then I shred it.) When the chicken is shredded I then sprinkle it lightly with lemon pepper seasoning.  (if you bake the chicken then I would just season the chicken before you bake it then shred it)

Next, just toss all of the ingredients for the salad into one large bowl. Toss so all the ingredients are well incorporated.  Next, just whisk all the ingredients together for the dressing then drizzle over the salad and toss.  Refridgerate the salad till you are ready to eat it.  This salad will last in the fridge for 24-36 hours. 

(recipe source: my lovely mom)

Pulled Hawaiian BBQ Chicken Sandwiches

I love more than anything when I come across a new recipe that involves the crock pot! Seriously, you throw a couple of ingredients into a large pot, plug it in, turn the heat to low, and VOILA! Your meal is ready for you and you didn't have to slave in the kitchen for hours over it either.  I saw this recipe on Tasty Kitchen the other day and knew at once that was going to be our dinner the next day.  I made just a few changes to the recipe that I feel added just a bit more flavor. That is the recipe you will find below but if you would like the original click here.

Recipe:

2-3 large boneless skinless chicken breasts (not frozen)

1 can of Pineapple tid-bits (reserve 1/2 cup of the juice)

1 small onion (diced)

1 clove of garlic minced

1 bottle of BBQ sauce ( I used Sweet Baby Rays Honey BBQ, but you can use whatever flavor you would like)

1 Tbsp. Honey

1/2 cup pineapple juice

1/2 tsp. Ground black pepper

Place your thawed chicken breasts into the crock pot.  Dice the onion and place on top of the chicken. Next layer the pineapple over the onion.  In a bowl, combine the bbq sauce, garlic, pepper, honey, and juice and pour over the chicken. Cover the crockpot and cook on low for 6-8 hours.  Serve on toasted buns.

(Recipe Source: Slightly adapted from Tasty Kitchen)

Bean Burritos

I decided to make bean burritos for lunch the other day, well, because I'm getting tired of having a grilled cheese sandwich with maybe a slice of turkey here and there everyday. Do any of you suffer from the same old lunch time routine and are out of ideas like I am???  Gosh, well if you have any great ideas for quick and easy lunch ideas PLEASE feel free to throw some my way! In the meantime, here is my lovely bean burrito recipe.

Recipe:
1 (16oz) can refried beans
1 (4oz) can diced green chilis (drained)
1/2 tsp. cumin
1/4 tsp. oregano
1/4 tsp. garlic salt
1/2 cup shredded cheddar cheese (divided)
4-6 taco size tortillas
1 (7oz) salsa verde (optional)
1 Tomato (chopped) (optional)

Mix all ingredients together with 1/4 cup of the shredded cheese. Place a couple of spoonfuls of the bean mixture into the center of tortilla and top with a little shredded cheese. Fold 2 sides of the tortilla down and then roll it up so all of the beans are sealed away nice and tight!  Sprinkle tops with a little more cheese. (Optional: pour salsa verde over the top of the burritos. Gives a little extra flavor! Yum!)
Bake @ 350 for 12-15 minutes. You can serve them with sour cream and salsa.
* Now if your like my husband and insist on meat you can add a little chicken or steak in these babies and thats yummy to!
** I have to tell you that one of the reasons I made these were because my little girl is a super picky eater (and I'm talking super picky!) and she loved these.

Classic BLT with a Little Twist

BLT's really are just a classic quick and easy, throw together sandwich. All you really need is 2 yummy pieces of bread, (I prefer Rye Bread) one firm ripe tomato, some lettuce, and a couple pieces of bacon. Well this sandwich is just that, but I added cream cheese and a little twist to the tomato. Find out below....

Recipe:
4 slices Rye Bread
1 Tomato (Sliced and make sure tomato is firm and ripe. If not the tomato will turn out mushy)
6 Slices of Bacon
Couple pieces of Leaf Lettuce
1/2 cup Panko Bread Crumbs
1/2 tsp. Italian Seasoning
4 Tbsp. Cream Cheese
1 1/2 Tbsp. Olive Oil
Pinch of Salt

Start off by cooking bacon on medium heat in skillet. While the bacon is cooking, slice the tomato and season both sides with a pinch of salt. Next, mix together the bread crumbs and italian seasoning. You are then going to dip both sides of the tomato in the bread crumb mixture, making sure both sides are coated very well!. After the bacon is done cooking, place it on a paper towel to clean off any excess oil. Clean the pan and return to stove. Heat olive oil in skillet and then place slices of tomato in pan and cook on both sides, about 2 minutes each. When done, lay flat on a paper towel to dry. Meanwhile, toast your bread, then spread 2 Tbsp. cream cheese between the 2 slices. Layer lettuce, tomato, and bacon on to your toast and ENJOY!!!!

Philly Steak & Cheese

This is a quick, easy, 5 ingredient, throw together meal great for lunch or dinner! Hope you enjoy it as much as we do!

Recipe:
1 lb. Groud Beef (You can also substitute this for ground turkey for a healthier meal)
1 Bell Pepper (Diced)
1/2 Onion (Diced)
1 (8oz) package cream cheese (also you can use 1/3 the fat cream cheese for a healthier meal)
1 tsp. Garlic Salt
4 Kaiser or Sub rolls

Brown the ground beef till no longer pink (about 7-10 minutes on med. heat). While the meat is cooking season with the garlic salt. Set aside on a paper towel to absorb any extra juices from the meat. Next, in the same pan you cooked the meat in, saute the bell pepper and onion for about 2-3 minutes.  Then add the meat back in with the bell peppers and onions. Now cut the cream cheese into cubes and throw into the meat mixture, stirring till the cream cheese is melted. Serve on a Kaiser Roll or a wheat sub roll with a side of fruit salad or fresh veggies.