Chicken Quesadillas

...how do I incorporate healthy grains at lunch that don't taste like cardboard?

My husband has been recently diagnosed with high cholesterol - however some changes in his diet should be all that is needed. Because of this I have been searching for great tasting ways to incorporate ingredients that lower cholesterol & avoid the "bad stuff" as much as we can. Because of this I have fallen in love with Kontos multi grain flatbreads.

2 boneless skinless chicken breasts

2 cups chicken broth

Pepper

Sour Cream

Salsa

2 Kontos Flatbreads

Cheese

Green Onions
Taco Seasoning (Bought or homemade)

1) Place 2 boneless skinless chicken breasts  in crockpot & cover with 2 cups chicken broth or enough to cover half the chicken

2) Grind black pepper over chicken

3) Cook on low for 8 hours or high for 4.

4) Retain broth in container & freeze for soups etc

Homemade Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

5) Add homemade taco seasoning, chicken & 2 tsps of broth to food processor & pulse until well mixed

6) Add sour cream to 1 flatbread & salsa to another

7) Add chicken mixture, cheese & green onions to 1 flatbread; cover with other

8) Place on baking sheet at 375F for 15 mins or until flatbreads are crsipy & cheese is melted

9) Cut in 4 wedges & serve with diced jalapenos, sour cream & salsa

Roasted Tomato Sauce

...how do I make my own red pasta sauce from scratch?

A couple of months ago my oldest sister; bumblingbaker told me that she had made homemade tomato sauce. She described how little ingredients there were & how simple & fragrant it could be. So while flipping through my Weight Watchers Cookbook I discovered this Roasted Red Sauce; & the calories were so low I couldn't resist! The moment I opened my oven just 50 minutes later this intense roasted smell came over my entire kitchen. I did alter the recipe by adding tomato paste the second time I made it to give it a more rich red colour. I have tried a few different variations as well which you can find at the bottom of this page & give a completely different taste - go ahead - find your favourite & let me know if there's any other vinegars you like too!

12 plum tomatoes, cut in fourths lengthwise

1 large vidalia onion, halved lengthwise then sliced crosswise

1 tbsp balsamic vinegar

3 garlic cloves, minced

3/4 tsp salt

1/4 tsp ground pepper

1 tbsp fresh basil minced

1 tbsp fresh sage minced

1/2 cup tomato paste

1) Preheat oven to 375F

2) Spray 2 large non stick pans with olive oil non stick spray

3) Arrange the tomatoes & onion in single layers on the pans

4) Sprinkle with the vinegar, garlic, salt & pepper

5) Sprinkle basil & sage

6) Lightly spray with olive oil non stick spray

7) Roast in the oven until tomatoes & onion are lightly browned & have an intense, sweet aroma, 50-55 minutes.

8) Transfer the tomatoes & onion to a food processor

9) Add tomato paste & pulse until still a bit chunky

1/2 cup = 39 calories

Other versions:
Try using different vinegars instead of the balsamic like apple cider or red wine vinegar or add come red chili pepper flakes for a kick