Improved Quesadillas!

Back in January, I posted Easy Dinner Recipes, which included a recipe for Easy Quesadillas. I'll admit, that they're easy and they're good, but kind of bland. My father-in-law called me a couple of months ago and suggested using my indoor grill to make quesadillas. Around the same time, I found a recipe for Homemade Taco Seasoning, which tastes much better than the store-bought stuff. I made chicken quesadillas using the Homemade Taco Seasoning and my indoor gill; what an improvement!!

Ingredients:

• 1 lb. cooked, boneless, skinless chicken; shredded
• Taco seasoning (homemade or store bought)
• About 1 cup (or so) shredded cheddar cheese (or a Mexican blend)
• 5 large flour tortillas
• Indoor grill
• Garnishments: sour cream and/or taco sauce

Instructions:

Step 1: in a pan, add chicken and taco seasoning and cook according to package directions.

Please excuse my pics, I used my phone again, ARGH!

Then on half of a flour tortilla, add meat and desired amount of cheese:

Fold over, cook on preheated indoor grill for 5 minutes:

Then, using a pizza slicer, cut each into halves or thirds:

Serve with desired toppings and enjoy!!

You could always cook up the meat and keep the ingredients in the fridge and have them handy for a quick lunch. You may want to preheat the meat in the microwave, or cook them on the grill for a couple of minutes longer.

Easy Dinner Recipes

Since I've been sick since Sunday, I've been cooking easy meals. The less time on my feet, the better. I'll share them with you!

Easy Quesadillas

• 2 cups cooked boneless chicken (or you can use left over taco meat, shrimp, sausage... whatever meat you want) I use left over rotisserie chicken
• 1 cup cheddar cheese (or a Mexican or taco blend)
• Taco sauce (or salsa if you prefer chunks)
• 8 soft taco shells (or 4 burrito tortillas)

Preheat oven to 375 degrees.

Put one shell down on baking sheet, spread sauce, chicken, and cheese over top. Top with a second shell.

Bake for 10-15 minutes, until cheese is melted and chicken is heated through.

Let sit for a minute and cut into quarters. Serve with desired toppings (we use sour cream and taco sauce)

Slow-Cooked Vegetable Beef Soup

• 1 lb. beef cut into cubes (you can also use venison)
• 1 (15 oz.) can of tomato sauce (or use V-8 for extra flavor)
• 2 cans diced potatoes, drained
• 4-8 oz. frozen mixed vegetables (I use peas, corn, and green beans. Sometimes I find a bag with lima beans in it as well)
• 1-2 Tbsp. Lawry's Seasoned Salt (depends on how spicy you want it)

Put beef, tomato sauce, and Lawry's Seasoned Salt into your crock pot. Cook on low for about 5 hours (or on high for 3 hours). Add drained potatoes and frozen mixed vegetables. Cook on high for another hour.

Serve with bread or rolls. Serves approximately 4-6 people.