Chicken Zucchini Quesadilla

Here is a recipe that I think you will enjoy. I suggest that you cook a whole chicken breast and double the recipe. The quesadillas are easy to make with the filling already prepared. I took some to work for lunch with the filling in one small container, cheese in another and built it at work by putting the filling on one half of the tortilla, topping with the shredded cheese, and then I folded the tortilla in half over the filling. I microwaved it for 30 seconds.

Preparation Time: 15 min Cooking Time: 10 min Level of Difficulty: Easy Course: main meals or appetizer Servings: 2

Ingredients

• 1/2 cup onion(s), finely chopped
• 1 cup zucchini, shredded
• 1 Tbsp fresh oregano, chopped
• 1 Tbsp basil, chopped
• 1 Tbsp taco seasoning mix
• 1 Tbsp green hot chili peppers, minced
• 1/4 Tbsp salsa
• 1/2 cooked chicken fillet, shredded
• 1 tsp olive oil
• 2 medium whole wheat tortillas
• 1/4 cup shredded fat-free cheddar cheese

Instructions

Saute onions in 2 teaspoons olive oil until just translucent. Add minced chili pepper and chopped herbs and stir to combine. Add shredded chicken and the taco seasoning and stir until chicken is mixed in and coated with seasoning.

Take a tortilla and place it on a hot griddle or pan. Spoon on the chicken mixture and then sprinkle with the shredded cheese; then top with second tortilla. Brown on each side. Cut into six pieces and serve. Each serving is 3 pieces or one half quesadilla.

Green Tomato and Zucchini Saute

Preparation Time: 15 min Cooking Time: 15 min Level of Difficulty: Easy Course: main meals Servings: 2

Ingredients

• 1 tsp olive oil
• 1/2 cup onion(s), diced
• 1 green chili pepper, seeded and sliced into thin strips
• 1 whole green tomato, sliced rounds
• 1 cup zucchini, sliced rounds
• 1/4 cup low-fat chicken broth
  
• 1 Tbsp basil, chopped
• 1 Tbsp rosemary, whole leaves, pulled from stem
• 1 Tbsp fresh oregano, whole leaves pulled from stem
• 1/2 cup canned tomatoes
• Organic no-salt seasoning, to taste
  

Instructions

Heat a skillet to medium heat and add the olive oil. Add the onions and chili pepper and stir to coat with oil. Cook until onion is just transparent. Add the tomato and zucchini rounds. Then add 1/4 cup chicken broth. Cook until the zucchini is tender. Add the fresh herbs and stir to mix. Add the canned tomato chunks and sprinkle with organic no salt seasoning. Serve as a side dish.

You could have a smaller side and serve four. Since the veggies are low calorie, I would simply double the recipe though.

Zucchini Pancakes

Servings: 4 Serving size: 2 pancakes Preparation Time: 15 min Cooking Time: 10 min Level of Difficulty: Easy Course: main meals

Ingredients

• 1/2 cup unbleached flour
• 1/2 cup whole wheat flour
• 1/4 cup unpacked light brown sugar
• 2 tsp baking powder
• 1/8 tsp table salt
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 whole egg
• 3/4 cup 1% low-fat milk
• 1 cup zucchini, shredded
• 1 tsp vanilla extract
• 2 tsp vegetable oil

Instructions

1. Mix unbleached flour and whole wheat flour together in a large bowl.
2. Add the brown sugar, baking powder, salt, cinnamon, and allspice. Stir to mix.
3. Heat skillet or griddle to medium heat.
4. In a medium sized bowl combine the liquid ingredients.
5. Place one teaspoon of vegetable oil on griddle and use towel to rub over the griddle surface.
6. Use a 1/4 cup measure to spoon batter onto the griddle.

Serving suggestion: Top with maple syrup, pumpkin butter, or apple butter.

Makes about 8 pancakes. Serving = 2 pancakes.