Recipe: Greek Style Quesadillas

Greek-Style Quesadillas

Greek Style Quesadillas
Ingredients
Nonstick cooking spray
4 7- to 8-inch whole wheat flour tortillas
1 cup coarsely shredded purchased roasted chicken
1/2 cup feta cheese
1/4 cup thinly sliced red onion
1/4 cup chopped cucumber
1/4 cup grape tomatoes, halved lengthwise
1/4 cup kalamata olives, halved
2 tablespoons whole flat leaf (Italian) parsley leaves
1 tablespoon whole fresh oregano leaves
1/4 cup bottled Greek vinaigrette salad dressing
Directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.

Credit: Recipe is from http://www.recipe.com.

Recipe: Grilled Chicken, Spinach, and Pear Pitas

Grilled Chicken, Spinach, and Pear Pitas

Grilled Chicken, Spinach, and Pear Pitas

Use warm pita bread to deliciously corral a sophisticated combination of spinach, pear, and chicken. Top with a robust goat cheese sauce.
MAKES: 6 servings
CARB GRAMS PER SERVING: 24
12 ounces skinless, boneless chicken breast halves

1 tablespoon balsamic vinegar

3 whole wheat pita bread rounds, halved crosswise

1/4 cup light mayonnaise

1 ounce soft goat cheese (chevre)

1 tablespoon fat-free milk

1 teaspoon balsamic vinegar

1 green onion, thinly sliced

1 1/2 cups fresh spinach leaves

1 small pear or apple, cored and thinly sliced

1. Brush chicken on both sides with some of the 1 tablespoon balsamic vinegar; set aside. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the remainder of the 1 tablespoon vinegar halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the grill rack over heat. Cover and grill as above.) Cut each chicken breast half into 1/2-inch-thick slices.

2. Meanwhile, wrap pita bread rounds in foil. Place on the grill rack directly over medium coals. Grill about 8 minutes or until bread is warm, turning once halfway through grilling.
For sauce::

3. In a small bowl, use a fork to stir together mayonnaise, goat cheese, milk, and the 1 teaspoon vinegar. Stir in green onion.

4. To assemble, arrange spinach, pear slices, and chicken in pita bread halves. Spoon about 1 tablespoon sauce into each pita.
Equipment

Broiling directions: Preheat broiler. Brush chicken with vinegar as directed. Preheat broiler. Place chicken breast halves on the ungreased rack of a broiler pan. Broil chicken 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the remainder of the 1 tablespoon balsamic vinegar halfway through broiling. Heat pitas according to package directions. Continue as directed.

Credit: recipe from Better Homes and Gardens Test Kitchen.

Recipe: Healthy Tarragon Chicken Linguine

Tarragon Chicken Linguine
Diabetic tarragon

This quick recipe features chicken, broccoli and pasta all topped in a light sauce. It’s a complete healthy meal in just 25 minutes.
MAKES: 4 servings

SERVING SIZE: 1   1/2 cup

CARB GRAMS PER SERVING: 36

  • 6   ounces dried linguine or fettuccine
  • 2   cups broccoli florets
  • 1/2   cup reduced-sodium chicken broth
  • 2   teaspoons cornstarch
  • 1/4   teaspoon lemon-pepper seasoning or ground black pepper
  • 3   skinless, boneless chicken breast halves (12 ounces total), cut into bite-size strips
  • 2   teaspoons olive oil or cooking oil
  • 1   tablespoon snipped fresh tarragon or dill or 1/2 teaspoon dried tarragon or dill, crushed

1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.

2. Combine broth, cornstarch, and seasoning; set aside.

3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.

4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta. Makes 4 (1 1/2-cup) servings.

Credit: Recipe and photograph ownership of © Copyright 2012 , Meredith Corporation.