Posted on 08 July 2011 by KWBG
Cheesy Chicken Quesadillas by CK
3/4 cup Cooked chicken breast
1/2 cup shredded Colby Jack cheese
1 six inch green onion
1 tsp chili powder
1 cup baby spinach leaves
4 six inch whole wheat flour tortillas
1/2 cup salsa
2 Tbsp chopped cilantro
Combine chicken, cheese, green onion, cilantro and chili powder in medium bowl; mix well.
Spoon half of mixture onto each of 2 tortillas; top each with 1/2 cup spinach and remaining tortillas.
Heat large nonstick skillet over medium-high heat; coat with nonstick cooking spray. Add 1 quesadilla; cook
2 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining quesadilla.
Cut quesadillas into wedges; serve each 1/4 cup salsa.
Three Bean Salad by BDM
Drain and rinse 1 can kidney beans
Drain 1 can green beans
Drain 1 can yellow wax beans
Mix all beans together.
Stir in: ¼ c chopped onion
1 t salt
1/3 cup Italian salad dressing
Toss thoroughly and refrigerate.
Also good with chopped peppers and chopped celery