Sunday, July 24, 2011

SW BBQ Chicken Quesadilla

A new Hungry Girl fave recipe... (Again, this is for 1 serving, so adjust accordingly)

SW BBQ Chicken Quesadilla

PER SERVING (entire quesadilla): 273 calories, 8.75g fat, 935mg sodium, 29g carbs, 13g fiber, 6.5g sugars, 32g protein -- PointsPlus® value 7*

This sassy southwest treat is perfect for one, but it can easily be doubled... or quintupled... or octupled...

1 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
1 wedge The Laughing Cow Light Original Swiss cheese
1 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla
2 oz. cooked skinless lean chicken breast, chopped or shredded
1 tbsp. canned black beans, rinsed and drained
1 tbsp. corn kernels, thawed from frozen
2 tbsp. shredded reduced-fat Mexican-blend cheese
1 tbsp. chopped scallions
Optional dips: salsa, fat-free ranch dressing, additional BBQ sauce

In a small bowl, mix BBQ sauce and cheese wedge until blended. Lay tortilla flat and spread BBQ-cheese mixture on one half of the upward-facing side. Top mixture on that half with remaining ingredients and set aside.

Spray a grill or grill pan with nonstick spray and bring to medium-high heat. Place the half-loaded tortilla flat on the grill or grill pan, and cook for 2 minutes. Using a spatula, carefully fold the plain half of the tortilla over the filling and press down lightly to seal. Carefully flip and grill for 3 more minutes, or until both sides are crispy.

Once cool enough to handle, slice into wedges. If you like, dunk in salsa, ranch dressing, or additional BBQ sauce. Enjoy!


**7 WW PPVs (PointsPlus values)

Winner Winner Onion Chicken Dinner

Another yummy Hungry Girl recipe....
(This is for one serving...adjust for your family's size)

One 5-oz. raw boneless, skinless lean chicken breast, pounded to 1/2 " thick
1 tsp dry onion soup mix, divided
1/2 tsp light whipped butter or light buttery spread
3/4 cup sliced onion
1/2 cup sliced mushrooms
1 small yellow summer squash, ends removed, sliced

Heat oven to 375 deg.
Season chicken with 1/2 tsp. onion soup mix and set aside.
Place butter in a medium microwave safe bowl, and heat in the microwave for 15 seconds, or until melted. Add onion, mushrooms, and squash and toss to mix. Add remaining 1/2 tsp onion soup mix and mix well.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Place veggies in the center of the foil.
Lay chicken on top of the veggies and place another large piece of foil over the top. Fold together and seal all four edges, forming a well-sealed packet.
Bake in the oven for about 25 min, until chicken is cooked through and veggies are tender. Cut packet to release steam before opening it entirely. (Careful-steam will be HOT!)
*We cooked ours in the foil packets on the outdoor grill instead.

**6 WW PPVs (PointsPlus values)

Wednesday, July 20, 2011

Gluten Free Monster Cookies

These are delicious cookies, and my whole family loved them! You don't have to be gluten free to enjoy these chewy yummy cookies! But, my gf son, was so excited to have yummy chewy cookies to enjoy! Try them, they are easy and delicious!
  • 1 stick (1/2 cup) butter or margarine
  • 1 1/2 cups peanut butter (creamy or chunky)
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon corn syrup
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/3 cup chocolate chips
  • 2/3 cup while chocolate chips
  • 4 1/2 cups GF oats
  • 1 cup m-n-m's
  • 1/2 cup coconut flakes
  1. Mix in order listed with a large spoon.
  2. Scoop in 1/4 cup size ball on cookie baking tray then flatten a little.
  3. Bake at 350 degrees for 15 minutes. Don't overcook! You want them chewy!