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 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.
This is a hearty breakfast recipe I found on the Pillsbury website.
Cheesy Southwest Egg Bake by Pillsbury
1 package of chorizo or pork sausage
1/2 c. chopped onion
3/4 c. chopped bell pepper
1/4 c. whipping cream
2 c. shredded pepper Jack or Mexican cheese blend
1 tsp. red pepper flakes
1 can Grands flaky layers biscuits
1 T. vegetable oil
Preheat oven to 375 degrees. In skillet, cook sausage, onion, and pepper. In a large bowl, beat eggs and cream. Stir in 1 c. cheese, red pepper flakes, and sausage mixture. Separate dough into 8 biscuits. Cut each into 6 pieces. Spread oil bottom of skillet. Drop biscuits over oil. Pour sausage mixture over biscuits. Top with remaining cup of cheese. Bake 25-30 minutes or until crust is set. Cool 5 minutes before serving.
- I used regular sausage and added fresh cilantro.
- I used 6 eggs and 4 egg whites.
- I used red bell pepper but you can use any kind.
- I also used Mexican cheese.