Best 9 Quesadilla Yee Haa Salad Hungry Girl 6 Ww Points Recipes

THE GREATEST QUESADILLA

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

QUESADILLA YEE-HAA! SALAD (HUNGRY GIRL) 6 WW POINTS

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.

THE CHEESIEST QUESADILLAS

Steps:

• Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
• Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.

SPANISH CHICKEN WITH RICE AND BEANS(6 WW POINTS)

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.

HUNGRY GIRL KUNG PAO CHICKEN 4 WW PTS.

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!

HUNGRY GIRL CLUB QUESADILLA

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!

SASSY 'N SPIKED PINK LEMONADE PITCHER (HUNGRY GIRL) 2 WW POINTS

Steps:

• Place all ingredients except the lemons in a pitcher, and stir well. Cut 1 lemon into 8 slices, and set slices aside. Cut the remaining lemons in half, and squeeze the juice into the pitcher. Serve over ice and garnish with lemon slices!
• MAKES 8 SERVINGS
• HG Alternative! Use extra Ocean Spray instead of vodka for a virgin version with 14 calories, 0g fat, 3.5g carbs and a POINTS® value of 0*.

HUNGRY GIRL KUNG POW CHICKEN

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.

HUNGRY GIRL WW GUACAMOLE - 1 POINT!

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.