Quesadilla Yee Haa Salad Hungry Girl 6 Ww Points Recipes

Steps:

• Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside.
• Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
• Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water. Stirring occasionally, cook for about 5 minutes.
• Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
• Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes.

Steps:

• Begin by mixing together the fajita seasoning mix and 2 teaspoons of water. Toss the chicken in this mixture and set aside.
• To make the quesadilla, place tortilla in a pan lightly sprayed with nonstick cooking spray. Sprinkle cheese evenly over one half of the tortilla, and then bring the pan to medium heat. Once the cheese begins to melt, use a spatula to fold the plain half over and press down to seal. Flip and continue to cook and press until the entire quesadilla is hot and toasty; set aside.
• Build your salad by layering the lettuce, tomatoes, corn and black beans. Top with the chicken (heating first if desired); cut the quesadilla into triangles and place them around your salad.
• Combine all of the dressing ingredients with one teaspoon of water; mix well and serve on the side.
• If you like, garnish salad with cilantro.
• Enjoy. Makes one serving.

Steps:

• Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove from skillet and set aside.
• In a small bowl, mix ranch dressing with hot sauce. In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.
• Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.
• If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
• Slice into wedges, and if you like, serve or top with sour cream and salsa!

Steps:

• Cook pasta according to package directions (without butter or oil), drain and set aside.
• Coat a large skillet with cooking spray.
• Add olive oil and heat over medium-high heat until oil sizzles.
• Add pine nuts and garlic.
• Cook and stir until pine nuts are golden brown, about 3 minutes.
• Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
• Add spinach mixture to pasta and toss until combined.
• Serve pasta sprinkled with feta cheese and black or green olives.

Steps:

• Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved; set sauce aside.
• Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
• Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water.
• Stirring occasionally, cook for about 5 minutes.
• Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
• Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick.
• Season to taste with salt, pepper, and red pepper flakes.
• Enjoy!

Steps:

• Place all the ingredients in a blender, and then blend with 3 ice cubes.
• One at a time, add more ice cubes and then resume blending, until your ideal consistency is reached. (I like my shakes pretty thick, so I end up using about 5 - 7 cubes in total.)
• Then pour your shake into a glass, and top it off with the Reddi-wip!

Steps:

• Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork.
• Add all other ingredients except for the tomatoes, onions and optional items.
• Continue to mash until blended.
• Stir in the tomatoes, onions and, if you like, some chopped cilantro and/or jalapenos.
• Season to taste with salt and pepper, if needed.

Steps:

• Spray large nonstick saucepan with Pam, place over med-high heat 30 seconds.
• Add bell pepper, onions and garlic and cook, stirring frequently, until soft, 5 to 6 minutes.
• Add chicken and cook until browned, 5 minutes. Reduce heat to low.
• Stir in broth and tomato paste. Add rice, beans, tomatoes and black pepper.
• Cover and cook 20 minutes until most of the water has been absorbed.
• Uncover and cook 5 minutes more, stirring occasionally. Serve immediately.
• Makes 4 (1 1/2 c) servings, 6 points per serving.

Steps:

• . Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 1 mintue.
• Add tomatoes and next 4 ingredients. Bring to a boil. Reduce heat, and simmer, uncovered,
• 10 minutes, stirring occasionally. Add zucchini; cook 5 additional minutes or until tender. 2.
• While zucchini cooks, cook ravioli according to package directions. Drain well. Place on a
• large serving platter. Top with tomato mixture, and sprinkle with cheese. Garnish with basil
• sprigs, if desired.