Fajita Quesadilla

Sorry Kami!

So this isn't really a recipe. To make the meat I just cut the chicken into strips and cooked it with a little bit of oil and 1/2 a packet of seasoning. I didn't follow instructions. Then I added the peppers and onions.

To make the quesadillas, cook the one side of 2 tortillas. Then flip over and add cheese, avocados and meat/peppers. Then add the other tortilla so that the cooks sides are together. Then cook the other sides until tortilla is slightly crispy and the cheese is melted. I like to add a little butter to my skillet. Serve with sour cream. Enjoy!

Taco Salad

1 pound ground beef
1 packet taco seasoning
lettuce (however much you prefer)
1 can olives
lots of salsa
1 cup cheddar cheese
sour cream (opt)
salad dressing (opt, I like Thousand Island, my husband likes Ranch, I've used Catalina, all are good)
20 or so tortilla chips

Brown ground beef, add taco seasoning according to package instructions. Layer in bowl with remaining ingredients in the order of your choice.  Top with chips. I usually just mix all the ingredients together, so the order really doesn't matter.

Chicken Pot Pie

Chicken Pot Pie

1 lb chicken breast

1/4 cup Kraft Zesty Italian dressing

4 oz. Philadelphia Cream Cheese

2 tbs Flour

1/2 cup Chicken broth

1 can Mixed Vegetables

2 Pillsbury pie shells

Preheat oven to 375.

Brown chicken in fry pan. Add remaining ingredients (Italian dressing, cream cheese, flour, broth, and vegetables) The mixture should be somewhat thick

Put mixture into the bottom pie shell. Cover with the top pie crust and flute edges of pie, cut slits in the pie crust for vent holes.

Bake for 30 minutes or until golden brown. (you can cover with aluminum foil if the edges brown too quickly)

Spinach Quesadillas & Fruit Smoothies/Salad

1 large bunch spinach, fined diced (I put mine in the food processor)
1/4 - 1/2 c. parmesan cheese
1/2 - 3/4 cup grated cheese (whatever kind you prefer)
1 pound roasted beef (I cook a large roast in the crock pot and then use my leftovers for this meal), shredded
1/2 T. steak seasoning
1 pkg (8 count) tortillas

Mix all ingredients together and spread evenly on a single tortilla. Place another tortilla on top. Warm tortilla on both sides until golden brown in frying pan (medium heat)...if you cook it too fast (too hot) the cheese won't melt and all the stuffing will fall out when you turn it over.

These are best served with either ranch, BBQ sauce, ketchup or whatever you like to 'dip' in. Sorry...forgot to mention this last night. If you have extra filling, you can always use it in lasagna, or get more tortillas. They are best eaten the day of...not reheated.

Fruit Smoothies/Salad
4 c. sliced peaches, in lite syrup
2 1/2 c. strawberries
3 yogurts

Either put in blender with water and ice to make fruit smoothies or serve fruit (slightly thawed) with yogurt drizzled on top.

Sun Dried Tomato Vinaigrette Chicken

This one is super easy and super yummy!

1 - 16 oz. Kraft Sun Dried Tomato Vinaigrette dressing & marinade

2 lbs. Boneless, Skinless Chicken Breasts

All I did is add the 'Kraft's Sun Dried Tomato Vinaigrette' marinade to a bag of chicken. Thaw for a day or two in the refrigerator so the chicken can soak up the marinade really good.

You can cook the chicken on the GRILL (this is what we've done) or cook it in the oven (at 350 degrees for 30 minutes or until it's cooked all the way through) or I'm sure it'd be yummy cooked in the crock pot as well.

*For added flavor I included some extra dressing that you can either pour over the chicken or use to dip the chicken in. Warm extra dressing if desired.

Serve with Pasta Side... and I included some frozen cookies (thaw, and bake as directed on package) too that you can have for dessert! Hope you enjoy :)!

(I just found a recipe for Sun-dried Tomato Chicken where they top the cooked chicken with chopped sun-dried tomatoes and sliced fresh basil ~ I already did my grocery shopping so I'm not including these this time but for the future this sounds really yummy!)