An Apple a Day

Inspired by food blogger, The Pioneer Woman, I adapted her recipe for the above for my take on some easy and delicious quesadillas.

These are guaranteed to get rave reviews from your guests!



8 Mission Carb Balance Flour Tortillas
Olive oil spray
2 c. grilled pineapple, slice in small cubes
3 chicken breasts, cubed
Salt and pepper, to taste
1/4 tsp chili powder
1/4 tsp garlic salt
2 c. shredded or grated chihuaha cheese
1 whole jalapeno, sliced
1 small red onion, sliced thin
3 tbs BBQ sauce

Sprinkle chicken breasts with salt, pepper, chili powder and garlic salt. Spray olive oil on a grill pan and grill on both sides until done or broil in oven for 6 minutes a side, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle or grill pan over medium heat and spray with olive oil. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated chihuaha cheese. Arrange chicken slices evenly over the surface. Add pineapple, jalapeno, and red onion slices. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Be careful, because you'll surely get suckered into standing at the stove making these all night!

It was only when I turned thirty that my craving for all things sweet kicked in, especially at breakfast time!

I decided that submitting to my sugar cravings didn't have to be disastrous to my waistline.

Here is a great Weight Watchers recipe that I recently made and was delicious. These muffins were both moist and crumbly, and sweet and tangy. I freeze blueberries when they are in season in June and July, for a taste of summer in winter. Freezing them preserves the nutrients, so I get a boost of antioxidants right when I wake up in the morning.



2 1/4 cup(s) all-purpose flour, divided
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp table salt
1 large egg(s)
1 cup(s) sugar, divided
3/4 cup(s) reduced-fat sour cream
1 tsp vanilla extract
1/4 cup(s) fat-free skim milk, divided
2 cup(s) blueberries, washed and picked over
2 Tbsp butter, melted

Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin.

In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.

Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.

Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.

Fold in blueberries and fill each muffin liner about 3/4 full; set aside.

To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.

Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30 to 35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely.

These kept in an airtight container for about a week -- still moist and buttery, even on day seven. And at 4 Points a muffin, you can enjoy with your favorite latte.

Try it out!