Last night I feasted on a delicious chicken quesadilla that had whole grain, veggies, and lean protein. With Greek yogurt instead of sour cream and no cheese, it’s sure to keep you slender! If you’re really craving cheese, just add a little; don’t go overboard!
Normally, a quesadilla would include flour tortillas loaded with cheese and topped with sour cream – not exactly the healthiest dinner idea. But I’ve slenderized it for you! You can still indulge in a tasty meal without any guilt.
This is a quick and easy recipe, so if you don’t have a lot of time or energy, no worries!
I have a quesadilla maker, but you could easily make these on the stove. Here’s how:
Lightly oil a pan with olive oil and warm it over medium heat.
Grill chicken breast until fully cooked (temperature reaches 165°F)
Salt and pepper chicken breast to taste.
Cut up chicken into bite-sized pieces or shred it if possible.
If using a quesadilla maker, plug it in and get it warm. If using a pan on the stove, get the pan warmed up. Do NOT use any oil. You don’t want soggy tortillas.
Put down one tortilla shell and evenly spread the chicken, peppers, and onions. Put the other tortilla shell on top.
Frozen peppers and onions don’t have to be warmed up ahead of time. They will thaw and heat as the tortillas brown.
Again, if using the quesadilla maker, just follow the directions for it (you won’t need to flip it). If using the stove, let each side of the quesadila brown up (you’ll have to flip it at least once to see how it’s browning).
Once the tortillas are nice and toasted, set the quesadilla on a plate and let it cool a few minutes before cutting.
Top with Greek yogurt, guacamole, or salsa.
This is by far my favorite dinner recipe, as well as my boyfriend’s. It’s just so quick, easy, and delicious. And the best part is, it’s healthy too!!
I know it’s been a while since my last post… I know it’s no excuse, but I’ve been so busy moving to a new city, finding a new job, and being a grown up! Finally, I have some time to blog a little and try some new recipes. Here’s a cute little chart I made to help you make delicious yogurt parfaits.
Let me know in the comments if you have any other foods you like to add to your yogurt. I’m always looking for new ideas! Enjoy 🙂
Thank you to Stacey Michelle for this homemade granola bars recipe! You can find the original recipe here. These are so easy to make, and taste great! Plus, they’re way healthier than store-bought granola bars, since they are completely free of sugar, preservatives, or chemicals. If you don’t add any other spices, seeds, or dried fruit, these have a slight taste of honey with a blend of almonds. Yum!
(For 16 bars)
1 cup raw almonds
1 cup pitted dates (soaked in water for about 30 minutes to soften)
1 1/2 cup rolled oats
1/4 cup raw honey
1/4 cup all natural peanut butter
Raisins or other dried fruit (optional)
Preheat oven to 350°F.
Spread almonds in a single layer on a baking dish and bake for 5 minutes.
Stir the almonds around (try to flip them over) and bake an additional 5 minutes, until they turn darker brown and smell nutty.
Remove almonds from the oven and let them cool.
Put dates in food processor until they are chopped up.
Combine oats, dates, and almonds in a large bowl.
In a small saucepan, combine honey and peanut butter.
Over low heat, stir the honey and peanut butter frequently until it melts and blends together.
Pour honey and peanut butter liquid over the oat mix in the bowl, and stir until well blended.
If desired, add cinnamon, raisins, or any other dried fruit, spice, nuts, or seeds you wish!
Spread mixture evenly in a greased 8×8 baking dish.
Cover the top of the bars with parchment paper, wax paper, or plastic wrap, and press down to compact the ingredients.
Place dish in the fridge for about 20 minutes before cutting.
In a microwave safe bowl, combine water, oats, carrots, cinnamon, 1/2 tsp. vanilla, and nutmeg.
Cook in the microwave for about 2 to 3 minutes, until it reaches a thick consistency.
Stir in honey.
Place bowl in fridge until mixture cools, about 20 minutes.
Meanwhile, stir remaining 1/2 tsp. vanilla into the yogurt.
After the oat mixture has cooled, layer it with the yogurt in a small container, and top with raisins or pecans if desired.
Refrigerate for about 10 minutes before eating.
Enjoy this for breakfast, a snack, or a clean dessert!! You can even make it the night before and keep it in the fridge for a quick breakfast. I layered mine in a small plastic container with a lid so I could make it ahead of time and keep it in the fridge for a midnight snack.
Open all three cans of vegetables. Drain all the juice from the tomatoes, but only drain half of the water from the corn. Don’t drain or rinse the black beans. In the plastic container, pour the beans, corn (with half of the water), and tomatoes, and stir it up. Add salt and pepper to taste, eat it with clean tortilla chips, and enjoy! Store it in the refrigerator.
Don’t be afraid to experiment with other ingredients like canned olives, mushrooms, garbanzo beans, or peas. Even try different spices like crushed red pepper, minced onion, or garlic powder. The possibilities are endless!