1 tomato chopped
4 slices of bacon, cooked, drained and crumbled
1/4 c miracle whip
1 pkg dinner rolls (12 rolls)
3 slices cheddar cheese-each cut into 4 pieces
1 pkg (9 oz) Roasted Turkey breast
6 lettuce leaves torn in half
combine tomatoes, bacon,and dressing than fill rolls with cheese, turkey, and tomato mix.
I am sure you could make this with any type of meat and also with low fat or whatever dressing you wanted.
Calories 300; total fat 12 grams; sat fat 4.5 grams; cholesterol 35 mg; sodium 910 mg; carbs 32 grams; fiber 2 grams; sugar 7 grams; protein 16 grams; vitamin A 20% DV;
Vitamin C 8% DV; calcium 15% DV; Iron 15% DV
Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts
Wednesday, March 25, 2009
Wednesday, March 11, 2009
Grilled Chicken and Avacado Quesadillas
Serves: 4
W.W. points: 7
2 onions, thinly sliced
1 jalapeno, seeded and finely chopped
4 (8-inch) fat-free flour tortillas
1/2 ripe avocado, pitted, peeled, peeled, and pureed
3/4 cup reduced-fat Mexican cheese blend
1/2 (10 oz.) package carved roasted skinless chicken breast pieces, cut into smaller pieces
2 tbsp chopped fresh cilantro
1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire
2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the onions and jalapeno; cook, stirring occasionally, until golden, 8-10 minutes. Remove the skillet from the heat and let cool about 5 minutes.
3. place the tortillas on a work surface. Spread half of each tortilla with one-fourth at the avocado. Then top each with 3 Tbsp cheese, one-fourth of the onion mixture, one-fourth of the chicken, and one-fourth of the cilantro. Fold the top half of the tortilla over the filling to form a semi circle; press the edges together lightly to seal.
4. Place the quesadillas on the grill rack and grill until the cheese melts, the filling is hot, and the tortillas are crisp, 3-4 minutes on each side.
*You can do this same recipe over the stove top if you want to. Just spray a pan with nonstick spray and cook for a few minutes on each side until the tortilla is crisp and warmed through.
W.W. points: 7
2 onions, thinly sliced
1 jalapeno, seeded and finely chopped
4 (8-inch) fat-free flour tortillas
1/2 ripe avocado, pitted, peeled, peeled, and pureed
3/4 cup reduced-fat Mexican cheese blend
1/2 (10 oz.) package carved roasted skinless chicken breast pieces, cut into smaller pieces
2 tbsp chopped fresh cilantro
1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire
2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the onions and jalapeno; cook, stirring occasionally, until golden, 8-10 minutes. Remove the skillet from the heat and let cool about 5 minutes.
3. place the tortillas on a work surface. Spread half of each tortilla with one-fourth at the avocado. Then top each with 3 Tbsp cheese, one-fourth of the onion mixture, one-fourth of the chicken, and one-fourth of the cilantro. Fold the top half of the tortilla over the filling to form a semi circle; press the edges together lightly to seal.
4. Place the quesadillas on the grill rack and grill until the cheese melts, the filling is hot, and the tortillas are crisp, 3-4 minutes on each side.
*You can do this same recipe over the stove top if you want to. Just spray a pan with nonstick spray and cook for a few minutes on each side until the tortilla is crisp and warmed through.
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