Ingredients
* 2 teaspoon(s) canola oil
* 1 green onion, thinly sliced
* 1 lime
* 1 pound(s)
skinless, boneless thin-sliced chicken breasts, cut into 1-inch-wide
strips
* 4
burrito-size low-fat flour tortillas
* 1 cup(s) reduced-fat (2%) shredded Mexican cheese blend
* 1/2 avocado, peeled, seeded, and cut into 1/2-inch pieces
* 3/4 cup(s) salsa
Directions
1. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green
onion and cook about 6 minutes or until tender, stirring occasionally.
2. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2
tablespoons juice. Evenly season chicken on both sides with lime peel,
1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.
3. Add chicken to green onion in skillet; cook 10 minutes or until
chicken is no longer pink inside. Transfer to bowl; stir in lime juice.
4. Evenly divide chicken mixture and cheese on half of each tortilla;
fold over to make 4 quesadillas.
5. In
same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per
batch or until browned on both sides and heated through. Cut each
quesadilla into thirds. Stir avocado into salsa; serve with quesadillas.
Nutritional
Information
(per serving)
Calories
400
Total Fat 14g
Saturated
Fat 5g
Cholesterol
86mg
Sodium 970mg
Total
Carbohydrate 31g
Dietary
Fiber 8g
Sugars
--
Protein 38g
Calcium
--
Lamb
Chops with Cracked Pepper & Rosemary
(Fast
Low Calorie Recipe From http://whatscookingamerica.net)
2
to 3 tablespoons coarsely-crushed black peppercorns
8 small
loin lamb chops
1/2 tablespoon extra-virgin olive oil
1/2
teaspoon coarse salt
1/2 cup beef broth
1/4 cup
freshly-squeezed lemon juice
2 tablespoons butter
1
tablespoon freshly-chopped rosemary leaves
Place
pepper on a plate and press each chop firmly into pepper and press in
with your hands.
In a heavy frying pan (I use my
cast-iron frying pan) over medium-high heat, add olive oil and heat.
Add peppered lamb chops and sear on both sides. Sprinkle lamb chops
with salt. Reduce heat to medium (do not degrease the pan). Add beef
broth and lemon juice; continue to cook until the lamb chops reach the
desired doneness, approximately 2 to 3 minutes for medium rare and an
internal thermometer registers 120°F. (use a meat thermometer to test
for doneness).
Recipe makes 4 servings (2 lamb
loins each).
Each Serving Totals - 14.3 Fat Grams,
286.7 calories, 7.4 WW Points
