eats
Dinner Recipes Chicken Quesadillas P h ot o v i a w w w. t h e - g i r l - w h o - at e - e v e r y t h i n g . c om
Ingredients 1 lb. skinless, boneless chicken breast, diced 1 (1.27 oz.) packet fajita seasoning 1 tbsp. vegetable oil 2 green bell peppers, chopped 2 red bell peppers, chopped 1 onion, chopped 10 (10 in.) flour tortillas 1 (8 oz.) package shredded Cheddar cheese 1 tbsp. bacon bits 1 (8 oz.) package shredded Monterey Jack cheese
Directions
Preheat the broiler. Grease a baking sheet. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes. Preheat oven to 350째F. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and place onto a baking sheet. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Yummy Couscous Salad Ingredients 1/2 c. creamy salad dressing 1/4 c. plain yogurt 1 tsp. ground cumin salt and pepper to taste 1 tbsp. butter 1/2 c. couscous 1 c. water 1 red onion, chopped 1 red bell pepper, chopped 1/3 c. chopped parsley
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Ingredients 1 (8 oz.) can refrigerated crescent roll dough 2 c. shredded mozzarella cheese 24 slices pepperoni 1 (14 oz.) can pizza sauce
Directions
Preheat oven to 375째F. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
1/3 c. raisins 1/3 c. toasted and sliced almonds 1/2 c. canned chickpeas, drained
Directions
In a medium bowl, blend creamy salad dressing, yogurt, cumin, salt and pepper. Cover, and place in the refrigerator 1 hour, or until chilled. Melt butter in a medium saucepan over medium heat. Stir in couscous, and coat with butter. Stir in water,
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reduce heat, and a simmer covered about 5-10 minutes, until all water is absorbed. Mix couscous, red onion, red bell pepper, parsley, raisins, almonds and chickpeas into the creamy salad dressing mixture. Cover, and chill in the refrigerator until serving.