Our family loves Take-Out Quesadillas, but in watching our budget, we’ve decided to forego some of our bad habits, like take-out fast food.  We’re not about to deny ourselves this favorite, however, so we’re re-creating it at home.  It’s a great treat to be able to whip up these super yummy quesadillas in minutes, with each family member designing their very own favorites once again.  Who says a budget has to be painful?

8 small soft tortillas – the pre-packaged ones
1 pound boneless chicken (or use up some leftover cooked chicken)
1 package taco seasoning mix
1 can pinto or black beans, rinsed and drained
2 to 3 cups cooked rice, depending on your taste
2 cups shredded Mexican or Taco blend cheese
sour cream
green onions, chopped

Cut up chicken into small pieces and give it a quick saute in a large skillet sprayed with non-stick spray or in a little vegetable oil.  Do not over crowd skillet with chicken; that way the chicken browns nicely without ‘boiling’.  Add taco seasoning mix and water per package directions. Blend well. Put a scoop of chicken, beans, rice and cheese in the middle of a tortilla. Cover with second tortilla. Heat a little oil and butter in a heavy skillet, place tortilla in and fry until browned on bottom; then carefully flip. Take care to press tortilla together with spatula. Filling should cover up the center of the tortilla, just short of the edge. Once fully fried, slice and serve with sour cream and onions. For large tortillas, fill center of a single tortilla and fold over before frying.

Baked chicken is a treat in my house because I usually turn to chicken breasts when I’m making a chicken dinner.  But, a whole chicken roasting in the oven really spices up the air… especially this dish!  If you haven’t cooked with Adobo seasoning yet, you are missing something great.  Of course this is a moist chicken, based on the amount of butter used, but the orange juice and beer add to the moistness with a wonderfully tangy and sweet result.  Don’t consider this meal as part of your plan to lose weight.  Consider it a nice treat on a special occasion.  Enjoy!

1 large roasting chicken
1 stick of butter, melted
1 1/2 cups of orange juice
1 12 oz. bottle/can of beer
Adobo seasoning – enough to cover the chicken well (purchase or see recipe below)

*Adobo Seasoning Mix:
1 teaspoon dried oregano (Mexican Style if you can get it)
1 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1 teaspoon salt
4 cloves garlic – grated or minced

Preheat oven to 350 degrees. Place chicken in a roasting pan that has a tight-fitting lid. Pour butter, orange juice and beer over the top of the chicken. Rub Adobo seasoning all over chicken. Cover tightly with lid or an aluminum foil tent. Bake based on weight instructions, generally between 1 to 2 hours, depending on size. Baste chicken once or twice during roasting process. Goes great with black beans and rice, cornbread stuffing, and tender green beans.  You may also want to use as shaved chicken for sandwiches.

How do you create yet another chicken breast meal without your family getting bored?  Well, I try a totally different approach.  By pounding the meat flat, and using a surprisingly wonderful ingredient, like apple, this unusual dish really pleases everyone in my family and is never boring. 

4 boneless, skinless chicken breast halves
1 large Macintosh (or any firm, tart) apple finely chopped
2 tablespoons shredded cheddar cheese
1 1/2 tablespoon dried bread crumbs, seasoned if desired
1 tablespoon butter
1/4 white wine
1/4 cup chicken broth
Salt and pepper to taste

For gravy:
1 tablespoon water
1 1/2 teaspoons cornstarch

Mix together in bowl, chopped apples, cheese, and bread crumbs. Pound chicken to flatten. Place a dollop of apple blend into the center of each breast. Roll up tightly and pin closed with toothpicks or skewers. Heat a large skillet on medium and add butter. Sauté each breast to a golden brown. Add liquids to chicken and cover skillet. Simmer over medium heat for 20 minutes, or until chicken is thoroughly cooked. Remove chicken and create a gravy with the drippings, water and cornstarch. Serve with gravy over hot egg noodles or boiled new potatoes.  A side vegetable that goes well is brocolli flowerettes.

If you haven’t cooked with beer before, you are in for a treat.  Beer adds a whole layer of flavor, whether you describe it as tangy or savory or pungent, I’m not sure what to call it, but it sure is good! This is a filling cheese soup is sure to please the entire family. 

5 cups chicken broth
2 sticks butter
1/2 cup celery, finely sliced
1 large onion, finely chopped
1/2 teaspoon mustard powder
1 1/2 cup beer, stirred heavily to remove foam
2 cups shredded cheddar cheese
1/2 cup carrots
6 red potatoes, cleaned and cubed
1/2 cup flour
Parmesan cheese, shredded
Salt and pepper to taste
1 bunch green onions, finely sliced

Melt butter in a stock pot. Add celery, onions, carrots and potatoes, sautéing slightly. Add flour, mustard and chicken broth. Blend well then add cheeses and beer. Simmer until potatoes are tender, stirring from time to time. Serve as a side dish or full meal. Top off with extra Parmesan and green onions at serving.

When we’re looking for ways to dress up our standard fresh broccoli dish, we turn to this recipe over and over again.  It’s an unexpected way to serve broccoli, which makes it a hit every time! Even kids who don’t care for broccoli will eat this sweet and creamy version.

3 C water
3/4 t salt
12 C broccoli florets
1 C whipping cream
1 T orange juice concentrate, thawed
1/2 t pepper
1/2 C almonds, sliced and toasted

Fill large pan with water, add salt, and bring to a rapid boil.
Place the broccoli florets into the boiling salted water and bring back to a rapid boil.
Reduce heat to medium, cover and cook 7 – 10 minutes or until the broccoli is fork tender.
Dump the broccoli into a colander and drain well.
Place the broccoli into a serving dish and keep warm.
Pour whipping cream into large pan, add the orange juice and pepper stirring to combine.
Place the pan over low heat and cook, stirring occasionally, for 3 minutes or until the mixture is completely heated through.
Pour the sauce over the broccoli.
Sprinkle the toasted almonds over the broccoli just before serving.

Serving Size:  12

To toast almonds place them on an ungreased cookie sheet in a single layer.
Toast in a 350 degree oven approximately 8 minutes or until the almonds become a golden brown. Almonds can also be toasted in a skillet for 6 minutes over medium heat and in the microwave on high for 4 minutes.  Always remember to stir the almonds often for even toasting and never let them darken any more than a light golden brown.

When the Holidays are starting to wind down, but you still want a little something sweet, try this satisfying skillet.  This little snack won’t put you over the limit in calories like all the pie and cookies did, so you can enjoy a nice-size helping without too much guilt. 
 
2 T butter
6 small onions, sliced into rings
6 small red apples cut into wedges
1 t cinnamon
3 T brown sugar

Place the butter in a large skillet over medium heat.
Allow the butter to melt completely then add the onion rings.
Cook the onions, stirring occasionally, for 5 minutes.
Place the apple wedges over the onions.
Mix the cinnamon into the brown sugar.
Sprinkle the mixture over the top being sure to completely cover the apples.
Cover the skillet and continue cooking 18 minutes or until the apples become fork tender.

Serving Size:  10

Fried apples are a real favorite after the extraordinary desserts enjoyed around the holidays.  This simple recipe makes them easy to make and even easier to enjoy.  If you want just a little crunch to your fried apples add a few chopped pecans about 10 minutes into the final cooking time. 

During this time of year, we focus so much on the big meals, that we sometimes forget to plan for all the days leading up to it and following the Holidays.  Your guests will appreciate this special salad on those days when you’re just too busy to cook, but want something a little festive for lunch or a light dinner.

1 (10 oz) pkg. plain couscous
1 C dried cranberries
3/4 C green onions, chopped
3/4 C sweet yellow pepper, chopped
3/4 C almonds, toasted
1/3 C lemon juice
1/4 C olive oil
1/2 t paprika
1/4 t salt
1/8 t pepper

Prepare the couscous as directed on the package.
When the couscous is cooked, place it in a large salad bowl and use a fork to fluff.
Cover the bowl and refrigerate 30 minutes or until chilled completely through.
When chilled remove the couscous from the refrigerator and stir in the cranberries.
Add the onions, sweet pepper and almonds and toss to combine all the ingredients.
Place the lemon juice into a small mixing bowl.
Add the oil, paprika, salt and pepper.
Use a whisk to mix the ingredients together well.
Drizzle the dressing into the salad and toss to coat. 
Cover and refrigerate 1 hour before serving. 

Serving Size:  14

Couscous is a North African pasta and can be used in many different dishes.  This pasta can be found in most large supermarkets.