Chicken Quesadillas

I have been doing so well with mixing up our dinners & trying out new recipes. I have been CRAVING quesadillas for the past week and had to find a good, but different recipe that we haven't tried before.

This is a QUICK and easy recipe. Remember, I am not the best chef so this was perfect for us. 

Loaded with approximately 37 grams of protein and 16 grams of fiber, these Quesadillas are delicious!

Ingredients:

• 16 oz skinless chicken breast

• 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 minced garlic

• 1 tbsp. oil

• 1-1/3 cup Weight Watchers Mexican blend shredded cheese

• 1 cup avocado-mango salsa

• 8 low-carb whole wheat tortillas

Directions:

1. Slice chicken breast in half so you have 4 cutlets.  Season chicken generously with salt, pepper, cumin, oregano, and garlic powder.

2. Lightly spray skillet on medium heat with oil and cook chicken until cooked on both sides.

3. Remove from  heat and cut chicken into strips (set aside).

4. To the skillet, add 1 tbsp. oil and cook onions and peppers, season with salt and pepper.

5. Cook about 2 minutes, add garlic and continue cooking until vegetables are soft (be careful not to burn the garlic!).

6. Heat another skillet on medium heat and lightly spray with oil.  

7. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa.

8. Top with the other tortilla.  Cheese should be melted and the bottom of the tortilla should be golden brown.  

9.  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.  

10. Cut into wedges and enjoy!  

Recipe from: skinnytaste 


ENJOY!

XOXO,
SB
Independent Beachbody Coach 

Turkey Meatballs

Alright friends, I had to share this one with you. I have tried a different turkey meatball recipe before and could not stand to eat it. Turkey meat is so good for you, yet I can not stand the taste of it. When I cook with it, its usually in tacos that has sauce & seasoning to cover up the taste.              

So, I found this recipes and thought "why not give it another shot?"                                              

Have at it my friends!

Total Time: 6 hrs. 22 min.
Prep Time: 20 min.
Cooking Time: 6 hrs. 2 min.
Yield: 6 servings, 3 meatballs each

Ingredients:
1 lb. raw 93% lean ground turkey
½ tsp. sea salt (or Himalayan salt), divided use
½ tsp. ground black pepper
1 large egg, lightly beaten
½ cup whole grain panko (Japanese-style breadcrumbs)
2 cloves garlic, finely chopped
2 Tbsp. finely chopped fresh parsley
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil
1 medium onion, chopped
1 (28-oz.) can whole tomatoes, crushed
1 tsp. dried oregano leaves

Preparation:
1. Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.
2. Roll mixture into eighteen 1½-inch meatballs. Set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.
4. Repeat with the remaining meatballs. Set aside.
5. Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.
6. Top meatballs with cooked onion, tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.

XOXO,

SJB

Independent Beachbody Coach