Heart Healthy Chicken Quesadilla

Recently, I spoke at Heritage United Methodist Church about hunger. For lent, they are doing a huge food drive for where I work. At the end of the presentation, they gave me a thank you gift that included a church cookbook. As you know, I love these cookbooks because people always share their best recipes. Here is the first one I tried.

Heart Healthy Chicken Quesadilla Heart Healthy Chicken Quesadilla by Gina Gile
1 can reduced fat cream of chicken soup
2 c. chopped cooked chicken breast
¾ c. reduced fat Mexican style shredded cheese
¾ c. no fat sour cream
8-10 fat free tortillas or whole wheat tortillas

Mix first four ingredients in a bowl. Spread ¼ c. in a tortilla and fold over. Cook in a frying pan or George Foreman Grill. Top with salsa or guacamole.


  • I halved the recipe.
  • I’m not a huge fan of Mexican cheese so I used 2% cheddar cheese.
  • I add some cilantro to the mix. Another option might be some veggie bacon.

Doritos Casserole

If you have followed my blog since the beginning, then you may have seen another Doritos recipe. This recipe is a little different and uses chicken instead of ground beef. I also made it a little healthier with some simple substitutions.

Doritos Chicken CasseroleDoritos Casserole from Pinterest
3 c. cooked chicken, diced
8 oz. sour cream
2 cans of cream of chicken soup
1 1/2 c. salsa
2 c. cheddar cheese
a bag of Doritos

Crumble Doritos and sprinkle of the bottle of a lightly greased 13 x 9 pan. In a bowl, mix chicken, sour cream, salsa, soup, and a cup of cheese. Pour over Doritos. Bake at 350 degrees for 20 minutes. Cover with remaining cup of cheese and bake an additional 5 minutes.


  • I halved the recipe and baked it in my bubble and brown dish.
  • I grilled boneless, skinless chicken breast. Rotisserie chicken would have also been good.
  • I used fat free sour cream. You could substitute non-fat Greek yogurt.
  • I used the healthy choice Cream of Chicken Campbell’s soup. You could also use the fat free version.
  • I made my salsa using Wildtree Fiesta Salsa mix and a can of reduced sodium diced tomatoes. You could also use a can of Rotel or fresh tomatoes.
  • You could use Baked Doritos for the base of this recipe.
  • I used 2% cheddar cheese for the topping and fat free cheddar cheese in the chicken mixture.
  • A Mexi-corn mixture or black beans would make a great veggie addition.

Fried Rice Tuesday

One of the things I love most about working at my hotel is Fried Rice Tuesdays. Once a month, the kitchen will cook up the fried rice they serve our restaurant Nikko for associates to eat. If you haven’t been to Nikko Japanese Steakhouse, you have to go. Not only is the experience entertaining but the fried rice is phenomenal. It’s the best fried rice I have ever eaten. No excuse, buy a Groupon or call the hotel today to book your reservations.

Since I am off work today, I thought I would give a recipe I pinned on my “Skinny Mini” Pinterest board a try. One of the reasons I liked it because it doesn’t taste really salty. Plus, this recipe rings in at 10 Weight Watchers points instead of 34 Weight Watchers points you would have to count for eating out at a traditional Chinese restaurant. The recipe is also pretty quick and easy to make.

Skinny Chicken Fried Rice by Rachel Schultz (via the Skinny Mom Blog pin on Pinterest)
Skinny Chicken Fried Rice4 c. prepared rice
1/2 lb. boneless, skinless chicken breast grilled
2 c. frozen carrots and peas
1 small onion, diced
2 cloves garlic, minced
2 eggs
3 T. sesame oil
1/4 c. lite soy sauce

While rice is cooking and chicken is grilling, start sautéing veggies in oil. When onion appears cooked, add to scrambled eggs to the pan. Once eggs are cooked, add chicken, rice, and soy sauce to the pan. Cook for a few minutes and serve. This recipe makes six servings.

Nutritional Facts: 385 calories, 11 g. fat, 53 carbs, 3 g. fiber, 17 g. protein, and 1 g. sugar.


  • I used Minute Rice. You could probably make it a little healthier by using a whole grain rice.
  • I hate peas. I just bought frozen carrots and cooked one cup of them. I could only find julienne style carrots so I had to cut them up with my spatula.
  • I though sesame oil was too expensive so I used Extra Virgin Olive Oil. I think it worked just fine. I used only 2 T. though.
  • I love to use Ready to Use Chopped Garlic. It comes in a jar and can be found by the fresh fruit and veggies in your grocery store.
  • I used one frozen chicken breast – probably about 1/4 lb. I thought the recipe still tasted fine with less chicken.
  • I used 3 T. (1/8 c. and 1/16 c.) of lite soy sauce. Soy sauce is loaded with sodium. Even using the lite version you are dumping 530 mg of sodium per tablespoon into your recipe. Cutting out just one tablespoon is hardly noticeable to the pallet but much better for your body.
  • I used regular eggs but you could use egg substitute to make this a little healthier.