Sunday - Filet, Asparagus, Summer Salad
Monday - Chicken, Spinach and Cannellini Bean Quesadillas
Tuesday - leftovers
Wednesday - Honey Garlic Pork Chops with Broccoli-Quinoa casserole
Thursday - leftovers
Friday - Out
Chicken, Spinach and Cannellini Bean Quesadillas
Ingredients
1 1/2 -2 cups seasoned, cooked and diced chicken breast meat
1 tbsp olive oil
1 cup diced onion
1 cup diced red bell pepper
1 banana pepper, diced
a pinch of crushed red pepper flakes
1 clove garlic, minced
1 (heaping) tbsp all purpose flour (I use Gluten-free all purpose flour)
3/4 cup chicken broth
4 cups fresh baby spinach, stems removed, coarsely chopped
1 (15.5 ounce) can of cannellini beans, drained and rinsed
Flour tortillas (I use corn since I'm Gluten-free)
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced
Reduced fat sour cream
Directions
In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have soften, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses it's raw taste. Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat.
Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.
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