Quesadillas, Wraps, and Salads! Oh My!

I've been back on the health wagon when it comes to eating.  I have been eating a lot more flat type breads than ones with years.  I have been rocking wraps, salads, and quesadillas as of late...Now salads are kind of idiot proof so I am not going to go into those.  I have been experimenting with wraps and quesadillas.   

J.J.'s Philly Cheese Steak Quesadilla

Serves: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

• 2 medium flour Tortilla wraps (I use whole wheat.)
• 4 slices frozen Philly Cheese Steaks
• 1/2 green Bell Pepper, diced (optional)
• 1/3 cup Onion, diced
• 1/2 cup fresh mushrooms (optional)
• 1/3 cup fresh Tomatoes, diced (optional)
• 2 slices of American cheese
• 2 slices provolone or mozzarella cheese

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Chop bell pepper, onions and tomatoes.
• Preheat a 12-inch skillet over medium-high heat for 2 to 3 minutes.
• Remove frozen Philly Cheese steak meat from package. Break into bite-size pieces and add to skillet.
• Add pepper, onions, and onion, stirring frequently.
• Cook 5 to 6 minutes or until beef is thoroughly cooked, drain.
• Cover each quesadilla with one of each type of cheese per tortilla.
• Place half the meat mixture on one half of each quesadilla.
• Top with fresh tomatoes, if desired.
• Fold the other half over meat mixture.
• Place on baking stone or baking sheet. (I also brown on a hot griddle sprayed lightly with a cooking spray.)
• Bake for 8 to 10 minutes or until tortillas begins to turn light brown.
• Remove from oven, transfer to plates and serve immediately.

Buffalo Chicken Wrap

Prep Time: 10 minutes

Total Time: 25 minutes

Serves: 4

Ingredients

• 2⁄3 cup franks red hot or Texas Pete pepper sauce
• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves
• ¼ cup ranch dressing
• 1 cup shredded lettuce
• 1 cup shredded monterey jack cheese...want it really hot? Use pepper jack!
• 4 10-inch flour tortillas (warmed...again I use whole wheat)
• 1 teaspoon garlic powder, to taste
• salt, to taste
• pepper, to taste

Directions

• Pre season chicken with garlic powder, salt and black pepper to taste.
• Combine 1/3 cup of hot sauce and 1 tbsp of olive oil in a large plastic storage bag.
• Add the chicken and shake a bit to ensure chicken is evenly coated with marinade.
• Marinade chicken at least 30 minutes.
• Grill chicken until done.
• Slice chicken into strips.
• Place chicken in bowl and add 1/3 cup of hot sauce and dressing and cheese, mix well.
• Place chicken mixture and lettuce down the center of the tortilla.
• Roll tortilla in same fashion as a burrito.
• Cut in half.

Buffalo Chicken Quesadillas

Prep Time: 10 Minutes

Cook Time: 10 Minutes        

Serves: 4

Ingredients

• 2 cups Diced Grilled Chicken Breast
• ½ cups Frank Red Hot or Texas Pete Sauce
• 1 head Romaine Lettuce
• 1 bag (8 Oz. Size) Mozzarella Cheese Or Sharp Cheddar Cheese
• Whole Grain Tortillas (again use what you like)
• ½ cups Ranch Dressing

Directions

Mix the chicken with buffalo sauce. On a hot skillet, throw in chicken, and cheese on one side of a tortilla. Fold in half. Cook on high heat for about two minutes. Flip! Cook an additional 2 minutes on the other side. Serve with a ranch and lettuce. 

Super Bowl Snacks Part 2

Dips are a huge part of Game Day snacking...I have included old and new. Remember, I love Melissa's awesome Buffalo Chicken Dip...there is my awesome onion dip and a few others. I personally after having all those garlicy, spicey and awesome dips like to head for the sweets. So, I have included a few sweets as well...Vegan Brownies that are REALLY tasty. If you don't tell them they would never know!




Enjoy the snacks and enjoy the game!



Amazing Artichoke Dip



Ingredients

1 (14-ounce) can water-packed artichoke hearts, drained

1 (8-ounce) container cream cheese

1 (10-ounce) package frozen chopped spinach, thawed

2 cloves garlic, chopped

1/3 cup freshly grated Parmesan cheese

2/3 cup plain whole yogurt

1/4 teaspoon salt

1/2 teaspoon red pepper flakes, to taste

Parmesan for sprinkling



Directions



Preheat oven to 350 degrees. Spray or butter a 1-quart baking dish. Process all ingredients in a blender or food processor until combined and artichoke hearts are roughly chopped. Spread into prepared baking dish, sprinkle with additional Parmesan and bake for 20 to 25 minutes, or until cheese is melted and bubbly.





Low Fat Vegan Black Bean Brownies



Servings: 9

Description:

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.





Ingredients:

15 ounces black beans, drained and rinsed

2 whole bananas

⅓ cup agave nectar

¼ cup unsweetened cocoa

1 tsp vanilla extract

¼ cup raw sugar (optional)

¼ cup instant oats



Instructions:



Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.





J.J.’s Bean Dip



1 16 oz can refried beans – fat free

2 – 3 tablespoons of medium white queso

Taco Sauce or Hot Sauce to taste





Heat beans in microwave safe bowl for 30 seconds to a minute. Stir in queso and hot sauce. Reheat if you want a warmer dip…serve and enjoy with your favorite chips.





J.J.'s Onion Dip



1 16oz container of Sour Cream - I like Daisy

1 1/2 packets of Lipton Onion Soup Mix

2 tablespoons of Worcestershire Sauce

1/2 teaspoon garlic powder



Mix all ingredients till well combined, do this at least eight hours before serving. Chill! Enjoy! is good with chips and vegetable trays.





Melissa’s Buffalo Chicken Dip



2 packages of precooked chicken (Purdue…Tyson…Oscar Myer)

2 [8 ounce]packages cream cheese

1 cup Ranch dressing – Must use Hidden Valley for this!

3/4 cup red hot sauce – I use Texas Pete

1 1/2 cups shredded cheddar cheese (sharp is incredible) or Colby jack or mozzarella



Preheat oven to 350. Place cream cheese in pan and put in oven to get soft. 10 to 15 minutes. When soft mix hot sauce, ranch, and chicken…smooth and top with cheese. Place back in oven serve after everything is warm and bubbly.



I like it with Frito Scoops…Melissa likes it with Ruffles. It is also good with tortilla chips, Wheat Thins, or carrot/celery sticks. I also like to cut the chicken chunks up in bite size pieces. Also…Texas Pete Garlic Hot Sauce is good to use for this.



Chocolate-P&B Quesadillas



4 (7 to 8-inch each) flour tortillas

Butter, softened

1/4 cup creamy or crunchy peanut butter

1/4 cup marshmallow creme

2 small bananas, sliced

1/2 cup milk or semisweet chocolate chips



Spread one side of each tortilla with just enough softened butter to cover lightly. Place tortillas on clean work surface, buttered sides down.



Spread 1 tablespoon each peanut butter and marshmallow creme on half of each tortilla.

Arrange 1/4 of the banana slices and 2 tablespoons chocolate chips over marshmallow creme; fold each tortilla over to cover filling.



Heat large non-stick skillet over medium heat 1 minute. Add two quesadillas; cook 1 to 2 minutes or until tortillas are golden brown and crisp, turning once.



Repeat with remaining quesadillas. Cut each into 3 pieces and serve immediately.



Makes 4 servings.



Quarterback Blitz Bars



1 cup butter or margarine

2 1/4 cups graham cracker crumbs

1/3 cup HERSHEY'S Cocoa

3 tablespoons granulated sugar

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates

1 cup HEATH BITS 'O BRICKLE Toffee Bits

1 cup chopped walnuts

1 cup MOUNDS Sweetened Coconut Flakes



Heat oven to 350°F (175°C). Place butter in 13 x 9 x 2-inch baking pan; heat in oven until melted. Remove from oven.



Stir together graham cracker crumbs, cocoa and sugar; sprinkle over melted butter. Stir mixture until evenly coated; press evenly with spatula onto bottom of pan.



Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolates and toffee bits. Sprinkle nuts and coconut on top; press down firmly.



Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature several hours. Cut into bars.



Makes about 36 bars.



J.J.'s Deviled Eggs



6 hard-cooked eggs, peeled and cut lengthwise

3 tablespoons Mayonnaise or Salad Dressing – I prefer a mixture of both!

2 tablespoons sweet pickle relish

1 teaspoon yellow mustard

Paprika for garnish



Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, relish, mustard, and mix thoroughly (I use a hand mixer). Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.



Cover lightly with plastic wrap and refrigerate for up to one day before serving.



J.J.'s Taco Dip



½ pound lean ground beef

1 pack of taco seasoning- I prefer low sodium

1 jar favorite queso

½ jar of favorite taco sauce

1 can re-fried beans

chopped onion (optional)

shredded cheese

sour cream (optional)

black olives (optional)



Preheat oven to 350. Brown meat in skillet and prepare with taco seasoning as directed. Set aside.



Spray a 9 x 9 pan...layer with beans, queso, meat, sauce, onions. Top with shredded cheese. Bake 15 - 20 minutes until cheese melted and bubbly. Garnish with dollops of sour cream and black olives.

Super Bowl Snacks Part 1

Super Bowl XLV is this Sunday. Of course a game this big needs fabulous snacks....Here is part one of some of my favorite game day snacks! Go Packers!

 

 

BUFFALO POTATO SKINS

INGREDIENTS

 

• 4 medium (about 8 oz each) baking potatoes, scrubbed
• 2 Tbsp butter, melted
• 1 Tbsp hot-pepper sauce
• 1⁄2 tsp salt
• 1⁄4 tsp onion powder
• 1⁄2 cup bottled lite blue cheese dressing – RANCH for me as I find Blue Cheese deplorable.

 

PREPARATION

 

1. Heat oven to 350°F. Pierce potatoes in 2 or 3 places with a fork. Bake directly on middle oven rack 45 to 55 minutes until tender when pierced. Increase oven temperature to 450°F. Have a rimmed baking sheet ready.

 

2. When cool enough to handle, cut potatoes lengthwise in quarters. With a spoon, scoop pulp from skins, leaving a 1⁄4-in.-thick shell (reserve pulp for another use). Place skin side down on ungreased baking sheet.

 

3. Mix butter, hot sauce, salt and onion powder in a small bowl. Brush evenly on potatoes. Bake 15 minutes or until browned at edges and crisp. Serve with blue cheese dressing for dipping.

 

BUFFALO CHICKEN PIZZA

INGREDIENTS

• 4 pocketless pita breads
• Garlic-flavored cooking spray
• 2 each reserved cooked chicken thighs and drumsticks, skin removed, meat shredded
• 2 Tbsp plus 8 tsp Frank’s Red Hot sauce
• 4 reserved quarters cooked yellow bell pepper, thinly sliced
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup each crumbled blue cheese and chopped celery – Again I skip the blue cheese...Fontina is nice.

 

PREPARATION

 

1. Heat oven to 450°F. Line a baking sheet with nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.
2. Spread each pita with 2 tsp hot sauce. Top with chicken, sliced pepper and mozzarella cheese.
3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.

 

 

BLT Dip

Ingredients:

• 8 oz. pkg. cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 cup torn lettuce
• 8 slices bacon, cokoed crisp and crumbled
• 4 plum tomatoes, chopped
• 4 green onions, chopped
• 1-1/2 cups shredded cheddar cheese

Preparation:

Combine cream cheese, mayonnaise, and Parmesan cheese in small bowl. Spread onto serving plate. Top with lettuce, cooked bacon, plum tomatoes, green onions, and cheddar cheese. Chill until serving. This is great served with crisp breadsticks for dipping, along with some chewy Italian bread slices.

Pizza Dip

Ingredients:

 

• 8 oz. container soft cream cheese with garlic
• 1/2 cup pizza sauce
• 1 green bell pepper, chopped
• 1/2 cup chopped pepperoni - mini peperonis work great too!
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese

Preparation:

 

Preheat oven to 350 degrees. Layer ingredients in order given in an ovenproof pie plate. Bake at 350 degrees for 10-15 minutes until dip is hot and bubbling and cheese is melted. Serve with crackers, breadsticks, or crusty fresh bread slices.

Hot Spinach Dip

Ingredients

 

• 2 teaspoon(s) olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 clove(s) garlic , minced
• 2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
• 1/2 cup(s) milk
• 8 ounce(s) bar cream cheese
• 3 dash(es) Worcestershire sauce
• 3 dash(es) hot sauce, such as Tabasco
• 3/4 cup(s) shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, chips, or crackers, for serving

Directions

 

1.Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2.Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3.In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4.Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

 

Country Potato Salad

Ingredients

• 4 strips bacon
• 1 pound small red potatoes, unpeeled
• 1 green onion, sliced
• 1 boiled egg, chopped
• 1 tablespoon sweet pickle relish
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper

Directions

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

 

Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

 

In a separate bowl, mix mayonnaise, relish, Dijon mustard, salt, and pepper for dressing.

 

Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.

Philly Cheesesteak Bites

 

Like mini crustless quiches! YUM!

Ingredients

• 1/4 lb Deli Roast Beef
• 1 medium Red Onion
• 1/2 medium raw Green-bell Pepper
• 1 tbsp Worcestershire Sauce
• 1/2 cup Cheese, Provolone
• 5 egg
• 1/2 tsp Salt

Directions

 

Dice onion and pepper. Saute onions and peppers till golden. Add beef and Worcestershire sauce and saute for 1 minute. Set aside to cool. When cool mix all ingredients together. Spoon into lightly greased (Pam works great) mini muffin tins. Bake for 30 minutes at 350. Makes 24.