Black & Blue Quesadillas

Ingredients
Cooking spray
1/3 cup thinly sliced red onion
4 fat-free flour tortillas (for a healthier choice, I always buy whole wheat tortillas)
1/2 pound thinly sliced low-sodium deli roast beef (such as Boar's Head)
2 tablespoons crumbled blue cheese
4 teaspoons balsamic glaze (such as Gia Russa)
Preparation
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; sauté 3 to 4 minutes or until tender and lightly browned. Remove from heat.
2. Top half of each tortilla evenly with beef, onion, and cheese. Fold tortillas in half.
3. Return pan to heat. Coat pan and both sides of quesadillas evenly with cooking spray. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until browned. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges; drizzle with 1 teaspoon glaze.

Nutritional Information
Calories:233

Fat:4g
Protein:20.3g
Carbohydrate:27.9g
Fiber:2.3g

My Meatloaf

I don't have a picture. I know that's the worst thing ever, but you're gonna have to trust me on this one. My brother wants me to make it everytime I go home. So good & easy!

Ingredients

2.5 lbs of ground beef

3 eggs

1 C of Milk

2 Peppers (any kind you like, I usually use 1 yellow & 1 red)

1/2 C of red onion

Olive Oil

Brown Sugar

Ketchup

Preparation

1. Saute onions & peppers in skillet with Olive Oil until tender and carmalized.

2. In separate bowl, mix meat, eggs & milk together. This is gross. I understand. Maybe get the hubby to do it. Add in peppers & onion.

3. Put in pan & bake in the oven at 400 for 45mins-1 hour.

4. Meanwhile, mix brown sugar and ketchup together. I didn't put measurements because you'll just have to do it unti it gets the right consistancy for your tastes. Some people like it more tangy, some people like it more sweet.

5. When meatloaf is done, take it out of the oven and drain excess juices.

6. Pour the brown sugar/ketchup mixture on top & stick it back in the oven on Broil for about 10-15 minutes.

Enjoy!

Molasses Black Pepper Pulled Chicken Sandwiches

Ingredients
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces 4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips
Preparation
1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Nutritional Information
Calories:294
Fat:6.5g
Protein:22g
Carbohydrate:35.6g
Fiber:1.8g

Grilled Ham, Muenster & Spinach Sandwiches

Just a note! Make sure to look at the categories of the food (on the right hand side of the blog & at the bottom of each post). This one is 5 ingredients or less. La la la love it.

Ingredients
8 (3/4-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
8 ounces thinly sliced lower-sodium deli ham (such as Boar's Head)
4 (1-ounce) slices reduced-sodium Muenster cheese (such as Alpine Lace)
2 cups fresh baby spinach
1/4 cup mild chowchow (such as Braswell's)
Cooking spray
Preparation
1. Layer each of 4 bread slices with 2 ounces ham, 1 slice Muenster cheese, 1/2 cup baby spinach, 1 tablespoon chowchow, and 1 bread slice.
2. Heat a large nonstick skillet over medium-high heat. Coat sandwiches with cooking spray; add to pan. Cook 2 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.

Nutritional Information
Calories:315

Fat:11g
Protein:20.8g
Carbohydrate:32.4g
Fiber:1.7g

Oven-Fried Chicken Parmesean

Ingredients
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
Cooking spray
1/2 cup jarred tomato-basil pasta sauce
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Preparation
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

Nutritional Information
Calories:401
Fat:16.9g
Protein:44.4g
Carbohydrate:15.9g
Fiber:0.6g

Roast Chicken with Balsamic Bell Peppers

Ingredients
3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
Preparation
1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.