Shasta's Slow Cooker Honey Sesame Chicken

Slow cooker honey sesame chicken. 

Ingredients: 

4 boneless skinless chicken breast or thighs all fat removed. 
Salt and pepper, 
1 cup honey, 
1/2 cup soy sauce, 
1/2 cup diced white onion ( white for heat yellow for sweet or mild), 
1/4 cup ketchup, 
2 tablespoons vegetable or olive oil, 
2 cloves fresh minced garlic or more, 
1/4 teaspoon red pepper flakes ( just adds flavor doesn't really add heat but is optional), 
4 teaspoons cornstarch dissolved in 6 tablespoons water, 
sesame seeds for garnish. 

Instructions: 

Season both sides of Chicken with salt and pepper and set aside. In a large bowl combine honey, soy sauce, onion, ketchup, oil, garlic, and red pepper flakes. Cut Chicken into chunks add to bowl and stir. 

Cook on low for 3 hours or high for 1 and a half or until chicken is cooked through. Remove chicken from crock pot but leave the sauce.

Dissolve the 4 teaspoons of cornstarch and 6 tblspn of water and pour them into the crock pot. Stir to combine with remaining sauce. Replace lid and cook sauce on high for 10 minutes until slightly thickened. Sprinkle chicken with sesame seeds and serve over rice or noodles with sauce.

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Now that I've had the final product, let me say that this was REALLY good - especially over brown rice with gingered carrots mixed in. 

That being said, some commentary on the recipe: I have one of those crockpots with a timer, so I set mine on high for 4 hours then took the chicken out. My chicken had been frozen when I put it in, so maybe this made a difference in the end. It took almost the full 4 hours to cook. About 20 minutes before the end I took the chicken out and added the cornstarch. The sauce never thickened. I think if I were to make it again I would just add the cornstarch in the beginning. I was unable to sprinkle the sesame seeds on the chicken either, so I just sprinkled them into the sauce when I put the chicken back in the pot to serve. 

Crockpot Santa Fe Chicken

Crockpot Santa Fe Chicken from skinnytaste.com

Really easy to make and good flavor. I used frozen chicken and it was ready in 6 hours. I had it as a taco and over rice. I preferred the rice. Avocado would have made a wonderful addition to it. We layered the chicken over rice and topped it with cheese, lettuce, sour cream and salsa. 1 cup is a serving, so I reserved my one cup and was able to make two or three "helpings" out of it for a total of 726 calories with all the fixings (1 cup rice, 1.5 TB sour cream, 1 c lettuce, 1/2 c cheddar cheese, salsa and one taco shell. We also had Chili's tortilla chips. That was bad. Blew my fat count way out of the ballpark!!)

Crockpot Cream Cheese Chicken

Crockpot Cream Cheese Chicken

Hillbilly housewife

Ingredients:

1 lb. boneless, skinless chicken breast
1 10 oz. can cream of chicken soup
2 T. margarine or butter
1 envelope spaghetti sauce seasoning
8 oz. cream cheese (can use 1/3 less fat Neufchatel)

Place chicken in bottom of crockpot and add remaining ingredients except cream cheese. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred chicken with fork, add cream cheese, and stir. Let stand in crockpot until heated through. Serve over rice or mashed potatoes. (serves 4 to 6)

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I did not have cream cheese on hand so I used plain yogurt. I don't know what difference it would have made but it was still good. Reminded me of stroganoff. I had to put together my own spaghetti seasoning mix so  I linked the recipe I used and only put in about 1/4 cup of it. It smelled so good while it was cooking!! I served it over brown rice with a spring salad and fruit.

Chicken Turnovers

Chicken Turnovers
published in Light & Tasty April/May 2006, p59

Ingredients

1 cup diced cooked chicken breast
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/4 cup chopped celery
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (8 ounces) refrigerated reduced-fat crescent rolls

Directions

In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges.

Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm. Yield: 8 servings.

Nutrition Facts: 1 turnover equals 169 calories, 8 g fat (3 g saturated fat), 24 mg cholesterol, 338 mg sodium, 13 g carbohydrate, trace fiber, 11 g protein.

*****
Made May 22nd. I've had 2 tubes of crescent rolls in the fridge for awhile. Apparently when you get passed the sell by date they dry up and tear really easy. But, this worked to my advantage because then I ended up with little popovers just the right size for little fingers.

I did not use cubed chicken but a Member's Mark can of chicken, and I had to use 2 tubes of crescent rolls.

I really liked these and would make them again. It is a nice blend of flavors and really simple to put together.

Chicken Lettuce Wraps

Chicken Lettuce Wraps
published in Light & Tasty April/May 2006, p39

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cubed
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted

Directions

In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.

In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.

Nutrition Facts: 2 wraps equals 230 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 278 mg sodium, 12 g carbohydrate, 3 g fiber, 26 g protein.
Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
***
Made April 20th: I didn't get the Bibb or Boston lettuce, so I just used the big leaves of the iceburg lettuce I did have. The red pepper flakes added quite the zip, so I think next time I'd omit that flavor. I also didn't have peanut oil, so I used olive. I'm quite certain that minor detail creates a major difference in flavor. Overall the dish was good, but it probably could have been better with all the right ingredients.

Cranberry Chicken Salad Sandwiches

Cranberry Chicken Salad Sandwiches 9 points/4 servings (1/2 c. each)
published in Light & Tasty October/November 2006, p48

Ingredients

2 cups cubed cooked chicken breast
6 tablespoons Miracle Whip Light
1/2 cup dried cranberries
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
8 dinner rolls
8 lettuce leaves

Directions

In a small bowl, combine the chicken, Miracle Whip Light, cranberries, onion, celery, salt and pepper. Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops. Yield: 4 servings.

Editor's Note: This recipe was tested with Miracle Whip Light salad dressing.

Nutrition Facts: 2 sandwiches equals 354 calories, 10 g fat (2 g saturated fat), 83 mg cholesterol, 796 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein.
Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fruit, 1 fat.

*****
Made Sun, Feb 27, 2011. I ended up changing the recipe a little bit because we didn't have celery, and I thought that additions might be nice. Here are my variations:

- used 1 13 oz container of canned chicken (shredded)
- add 1 TB of sunflower seeds
- add 1 TB of coconut
- add 1/4 c. chopped pecans

My final product ended up being 8 points just for the salad while the original recipe is 9 points including the dinner rolls.

Everyone really liked the salad. Aaron isn't much of a carb eater, so I put his in a lettuce leaf and that worked really well. This was a nice change to the usual tuna sandwich after church on Sunday.

Chicken Pasta Primavera

Chicken Pasta Primavera

Ingredients

6 ounces uncooked spaghetti
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup water
1 tablespoon lemon juice
1-1/2 teaspoons dried basil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen California-blend vegetables, thawed
4 cups cubed cooked chicken breast
3 tablespoons grated Parmesan cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a large saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are tender.

Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with cheese. Yield: 6 servings.

Nutritional Analysis: 1-1/3 cups equals 342 calories, 5 g fat (2 g saturated fat), 78 mg cholesterol, 526 mg sodium, 36 g carbohydrate, 4 g fiber, 35 g protein.
Diabetic Exchanges: 4 very lean meat, 2 starch, 1 vegetable.

Made on Sept 16, 2010 for missionaries. I doubled the amount of veggetables because the four cups of chicken was a LOT of chicken! Apparently it was a good thing because the missionaries absolutely DEVOURED it! Everyone seemed to like it - except Aaron who is going through a phase where he's against chicken (at least boneless/skinless cubed chicken).

Southwestern Chicken Black Bean Soup

Southwestern Chicken Black Bean Soup 2 pts for 1 cup soup (without cheese or chips)

Ingredients

1 pound boneless skinless chicken breast, cubed
1 tablespoon canola oil
1 tablespoon chopped onion
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups fresh corn or frozen corn
1 can (15-1/2 ounces) black beans, rinsed and drained
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1/2 cup minced fresh cilantro
16 baked tortilla chip scoops, crumbled
1/2 cup shredded reduced-fat cheddar cheese

Directions

In a large kettle or Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender; add garlic and saute for 1 minute.

Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Stir in cilantro. Top each serving with crumbled tortilla chips and cheese. Yield: 8 servings (2 quarts).

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Analysis: One serving (one cup soup with 1 tablespoon cheese and two crumbled tortilla chips) equals 227 calories, 4 g fat (1 g saturated fat), 37 mg cholesterol, 647 mg sodium, 27 g carbohydrate, 4 g fiber, 21 g protein.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

******
Made June 8, 2010. I was happily surprised to see the soup by itself was only 2 points for 8 servings. I added the chips and cheese separately when I calculated my points because it was easier to get an accurate accounting.

Variations:
*I cooked it in the crockpot on high for 4 hours. I cubed the chicken (which was frozen) and added all the other ingredients except the cilantro which I added in the last half hour. The leaves did look kind of bleached by the time the timer went off, so next time I might wait to add them. But, it did give them a chance to add their flavor to the soup.

*I did not add the jalapenos, so this soup was not as spicy as it could have been, but it had a wonderful flavor.

*I used white corn instead of yellow, so it looked really bland. Probably if I had used jalapenos or yellow corn it would have looked more colorful. I was surprised it didn't call for diced tomatoes. Perhaps a future trial might include a can of ro-tel in place of jalapenos.

Quick Turkey Casserole

Quick Turkey Casserole

Ingredients

2 cups sliced onions
1/2 teaspoon sugar
2 teaspoons butter
2 teaspoons canola oil
3 ounces reduced-fat cream cheese
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
2 cups cooked long grain rice
1-1/2 cups cubed cooked turkey
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fine cornflake crumbs
1/8 teaspoon paprika

Directions

In a nonstick skillet, cook onions and sugar in butter and oil over low heat for 15-20 minutes or until onions are golden brown, stirring frequently.

Meanwhile, place cream cheese in a shallow microwave-safe bowl; cover and microwave on high for 20-30 seconds or until softened. Add soup; stir until blended. Add the rice, turkey, parsley, salt and pepper. Cover and microwave on high for 3-4 minutes or until heated through.

Toss onions with cornflake crumbs; arrange over turkey mixture. Sprinkle with paprika. Microwave, uncovered, on high for 1-2 minutes or until topping is heated through. Yield: 4 servings.

Nutritional Analysis: One serving (3/4 cup) equals 375 calories, 13 g fat (5 g saturated fat), 63 mg cholesterol, 625 mg sodium, 42 g carbohydrate, 2 g fiber, 22 g protein.
Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.

*****
Made May 12th. This recipe really is quick to put together! The longest part was carmelizing the onions. I cooked the rice up in the afternoon so that I wouldn't have to wait for it before putting the dish together which worked out really well. I had just enough crumbs left of a box of cornflakes for this recipe, so it was a good way to use them up!

I used jasmine rice because it was what I had on hand, otherwise I would have substituted brown rice. Instead of turkey I used the Tyson teriyaki chicken breast filets - which I am loving because I don't have to worry about cooking the chicken. I'm down to one last filet and then I'll have to start cooking my own chicken again! lol I also used 1 TB of margarine instead of half oil and half margarine. I realized as I was inputing this recipe into WW that I forgot to add the paprika. oops.

The dish was really good and creamy, but high in points. I did use neufchatel cream cheese so that helps. As written it is 8 points for 4 servings with 3/4 c. = serving. I dished myself 3/4 c and I think there were more than 4 servings left. I need to remeasure for myself. It's possible it made more like 6 or 8 servings.

I would definitely be interested in making this again. It would make a good standby recipe if I have rice or meat that needed used up.

Fruited Chicken Salad

Fruited Chicken Salad 7 pts for 1 cup

Made April 26th. We really enjoyed this recipe!! I was really surprised when I inputted the recipe to see it total 7 points. The nutritional info as written is only 4 points. I'm not sure where the 3 extra points came from, but my guess is that it is because I used 5 of the Tyson teriyaki chicken filets. The other change I made to the recipe was using 1 c. of raisins instead of 1/2 cup of raisins and 1/2 cup of dates. Whatever the cause, it was worth the 7 points!!

This salad was really good on a bed of lettuce (like a lettuce wrap), as an open face sandwich, and also in a pita. In fact, I went to the store today just to buy pita bread to finish off the leftovers!

Aaron refused to eat it last night, but he tried my pita sandwich and liked it. He asked for his own and suprised me when he was able to pick out all the ingredients, well all the fruit ingredients at least. While I went to take a nap, Aaron made his own snack size version of his sandwich:

Hot Swiss Chicken Sandwiches

Hot Swiss Chicken Sandwiches 6 pts

Italian Ranch Chicken Strips

Italian Ranch Chicken Strips 5 pts

Ingredients

2/3 cup cornflake crumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/3 cup reduced-fat ranch salad dressing
1 teaspoon water
1/2 pound boneless skinless chicken breasts, cut into eight strips

Directions

In a shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. In another shallow bowl, combine dressing and water. Dip chicken into dressing mixture, then coat with crumb mixture.

Arrange chicken on a baking sheet coated with cooking spray. Lightly spray top of chicken with cooking spray. Bake, uncovered, at 400° for 12-15 minutes or until juices run clear. Yield: 4 servings.

Nutritional Analysis: about 2 chicken strips equals 147 calories, 2 g fat (trace saturated fat), 33 mg cholesterol, 413 mg sodium, 17 g carbohydrate, trace fiber, 15 g protein. Diabetic Exchanges: 2 very lean meat, 1 starch.

******
March 25th. Aaron wanted Chik-fil-A, so I made these for dinner instead. Everyone seemed to enjoy them. The recipe makes exactly what it says it does. Usually when it comes to dip and breading batter I end up with a bunch leftover, but not so with this one. I had to add a lot of side dishes to make up for the 2 chicken strips a piece. I served it with corn on the cob, green beans, strawberry soup, and baked sweet potato chips.

I only had regular ranch dressing on hand, so the strips were two points higher than it could have been. Still, 5 points for chicken strips isn't a bad deal!

BLT Bow Tie Pasta Salad

BLT Bow Tie Pasta Salad 3 pts

Ingredients
2-1/2 cups uncooked bow tie pasta
6 cups torn romaine
1-1/2 cups cubed cooked chicken breast
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/3 cup reduced-fat mayonnaise
1/4 cup water
1 tablespoon barbecue sauce
1-1/2 teaspoons white vinegar
1/4 teaspoon pepper

Directions

Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon.

In a small bowl, whisk together the mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over pasta mixture; toss to coat evenly. Serve immediately. Yield: 11 servings.

*****
Made March 24th. One word: YUM!! This is a quick and easy recipe to put together. I used the Tyson Teriyaki breast fillets that we had in the freezer and that worked out just fine. The dressing wasn't over-powering or too heavy. I probably should have added more romaine because by the time we got to the bottom of the bowl it was mostly pasta and 'condiments'.

I served it with this Strawberry Soup.

Rotini Chicken Casserole

Rotini Chicken Casserole, LT03, 7 points

Ingredients

2-3/4 cups uncooked tricolor rotini or spiral pasta
3/4 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon Crisco® Pure Olive Oil
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups fat-free milk
1 package (16 ounces) frozen Italian-blend vegetables
1 cup (4 ounces) shredded reduced-fat cheddar cheese
2 tablespoons minced fresh parsley
1-1/4 teaspoons dried thyme
1 teaspoon salt
2/3 cup crushed cornflakes

Directions

Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt.

Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through. Yield: 8 servings.

Nutritional Analysis: One serving (1-1/3 cups) equals 341 calories, 7 g fat (3 g saturated fat), 56 mg cholesterol, 698 mg sodium, 40 g carbohydrate, 3 g fiber, 28 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

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Made on March 5th (kinda). I had planned on serving this on Wed, but dinner changed to pizza for the kids and Houlihan's for us (yay What What Wednesday!). I was being good and had already started preparing dinner when the plans changed. So, I just put it all together and stored it in a bowl until it was time to make it. This worked out really well. The only kink was in which dish to actually prepare it in. My guess is that a 3 qt dish would be about a 9x13 pan, but since mine have all gone MIA that wasn't really an option. My 11x14 or whatever the next size up is would have been fine to use for it, but it was being used to deliver dinner to another family. I tried to use a 7x10? but that was too small. This recipe makes a LOT. I then settled on two 8x8 pans. I filled one 8x8 and realized there was still enough in the 7x10 that I might as well not dirty another pan.

This recipe is pretty simple to prepare. The hardest part was finding Italian blend vegetables. I finally had to google it to figure out what vegetables were in it to find it that way. As it turns out, Italian is no longer the chic word. It's Mediterranean. So, look for Mediterranean blend vegetables instead of Italian blend.

Raspberry Thyme Chicken

Raspberry Thyme Chicken LT03, 129, 7 points

Ingredients

1/2 cup chopped red onion
2 teaspoons vegetable oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (4 ounces each)
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/8 teaspoon pepper

Directions

In a nonstick skillet, saute onion in oil until tender. Meanwhile, sprinkle thyme and 1/4 teaspoon salt over chicken; add to skillet. Cook for 5 minutes on each side or until chicken juices run clear. Remove to a serving plate and keep warm.

In the same skillet, add the preserves, vinegar, pepper and remaining salt. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Serve with chicken. Yield: 4 servings.


Nutritional Analysis: One serving (1 chicken breast half with 2 tablespoons sauce) equals 227 calories, 4 g fat (1 g saturated fat), 66 mg cholesterol, 383 mg sodium, 21 g carbohydrate, trace fiber, 27 g protein.
Diabetic Exchanges: 3 meat, 1 starch.

*******
Made today, March 1st. This is another of those WW point discrepencies. According to the nutritional info, it should be 5 points. But, mine came out to 7 points.

I used the flash frozen breast fillets and didn't give them enough time to thaw before I started cooking them, so it took longer than the 5 minutes per side. Since your supposed to cook the chicken and then the sauce, I put the chicken in the oven to keep warm and make sure it was done while the sauce was cooking. After the sauce was finished, I added it to the dish and put it all back in the oven until the rest of dinner was ready. The extra heat caused the rapberries to go brown so it lost some of that color appeal. But, it didn't detract from the taste. I used homemade strawberry jam instead of the seedless raspberry preserves it called for too.

I am curious how well this recipe would do in the crockpot. I make a cranberry chicken that is just chicken breasts and a can of cranberries that turns out really well. I think this would be return a very similar result. Maybe one day I'll be adventurous. If I'd had the 3 hours for the crockpot I would have done it tonight.

This was really yummy. Jared gave me a big thumbs up for the first couple of bites, but then had a hard time finishing it. Aaron ate a few pieces, but he was more interested in the brown rice I served with it than the actual chicken.

Southwestern Chicken Soup

Southwestern Chicken Soup LT02, 262, 3 pts before chips & cheese

Made on Feb 2nd. YUM!! Once you add the chips and cheese, this soup tastes very similar to Houlihan's Chicken Tortilla Soup. The cayenne pepper creates too much bite for my boys, so next time I'd probably cut it.

Black Bean Chicken Salad

Black Bean Chicken Salad LT04, 64, 7 pts

Made on Feb 21st paired with the Sweet Potato Lentil Soup (LT04, 183, 5 pts). Matthew and I really liked the salad. It's the first time I've really given red onions a chance and discovered I actually like them!

I used Tyson Teriyaki Chicken fillets for the chicken which worked really well. I'm disappointed that the point level is so high, but between the chicken and dressing it is reasonable. A full serving is 2 cups, but 1 cup (3.5 points) with another low point item makes a decent meal without a lot of points.

Apple Chicken Quesadillas Recipe | Taste of Home Recipes

Apple Chicken Quesadillas Recipe | Taste of Home Recipes

Made Feb 25, 2010. Calculated at 4 points. I used 6 inch tortillas and ended up with 10 servings (1 quesadilla = 1 serving). This recipe was really easy to put together and delicious! Definitely one I'd make again.