Mediterranean Quesadillas with Antipasto Relish

Ingredients: 

Antipasto Relish 

1/2 cup jarred roasted red peppers, drained 
1/4 cup pitted kalamata olives 
1/4 cup pepperoncini 
1   tbsp chopped fresh basil 
1   tbsp Basil Oil or olive oil 
1   garlic clove, pressed 

Quesadillas 

1   cup shredded cooked chicken 
1   cup shredded provolone cheese 
1   tbsp chopped fresh basil 
4   6 in. flour tortillas 

Directions:

For antipasto relish, chop red peppers and olives using Food Chopper.  Thinly slice pepperoncini and chop all basil using Utility Knife; set aside 1 tbsp for quesadillas.  Combine red peppers, olives and pepperoncini in Small Batter Bowl.  Add basil, oil and pressed garlic; mix well and set aside.  

For quesadillas, shred chicken.  Combine chicken, cheese and remaining basil in Classic Batter Bowl.  Divide chicken misture among tortillas; fold tortillas in half. 

To finish quesadillas, lightly brush Double Burner Griddle with oil.  Heat griddle over medium-high heat 1-3 minutes or until hot.  Cook quesadillas 2-3 minutes on each side or until tortillas are golden brown and cheese is melted. 

To serve, spoon 1 tbsp of the antipasto relish into each quesadilla.  serve with additional relish, if desired. 

Source: 29 Minutes to Dinner by The Pampered Chef Vol. 1 
Notes:  I used canned chicken since I didn't have any left over chicken from last nights dinner.  It was very tasty.  The antipasto is such a nice change from the traditional "Tex-Mex" quesadilla.  The left over relish is a perfect addition to tomorrows sandwich :) 

(If you are interested in purchasing this Cook Book or any other Pampered Chef product, this is your lucky day.  I am a Pampered Chef Consultant and I would be happy to order one for you.  Please leave a comment below with your email and I will contact you.)                  

Glazed Chicken with Apple Salad

Ingredients:

Dressing and Apple Salad

2   tbsp cider vinegar
2   tbsp apple jelly
1/3 cup reduced-fat mayonnaise
1   Granny Smith apple
1   red apple such as Jonathan, McIntosh or Gala
1/2 cup lightly packed watercress (I used a Spring Mix)
      plus additional for serving

Chicken and Glaze

4   boneless, skinless chicken breasts
1   tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
2   tbsp apple jelly
1   tsp prepared stone-ground mustard
1   tbsp brown sugar

Directions:

For dressing, mix together vinegar, jelly and mayonnaise in Measure Mix & Pour; set aside.  For salad, slice apple into julienne strips.  remove leaves from watercress stems (discard stems); coarsely chop watercress leaves.  Combine apples and watercress in Classic Batter Bowl; set aside

For chicken, heat Grill Pan over medium-high heat 5 minutes.  Meanwhile, flatter chicken to an even thickness using Meat Tenderizer.  Brush with oil and season with salt and black pepper.  Cook chicken 4-6 minutes or until grill marks appear.  Turn chicken over; cook 4-6 minutes or until cneter of chicken is no longer pink. 

While chicken is cooking, prepare glaze.  Combine jelly, mustard and brown sugar in Prep Bowl.  Brush chicken with glaze during last minute of cooking.

To serve, arrange additional watercress on serving plates, if desired.  Pour dressing over salad just before serving; toss gently to coat.  Top watercress with salad and chicken.

Source: 29 Minutes to Dinner by The Pampered Chef Vol. 1 
Notes: I used the out-door grill to cook the chicken.  

(If you are interested in purchasing this Cook Book or any other Pampered Chef product, this is your lucky day.  I am a Pampered Chef Consultant and I would be happy to order one for you.  Please leave a comment below with your email and I will contact you.)

Tin Foil Dinner

Ingredients:

1 can cream of chicken soup
1 bag frozen diced hash browns
1 bag matchstick carrots
frozen hamburger patties, slightly defrosted
zucchini, sliced,
summer squash, sliced,
onions, diced
salt
pepper
garlic powder

Optional:

BBQ Sauce
Ketchup
Shredded Cheese

Directions:

Make a double layer of aluminum foil approximately 12 inches in length.

Lightly spray foil with non-stick cooking spray

Break apart hamburger patty and place in the center of the foil. Add about 1/2 cup (or more) hash browns, carrots, zucchini, squash on top of patty. Add onions, to taste. Liberally add salt, pepper and garlic powder. Spoon a heaping tablespoon full of cream of chicken soup over top.

Tightly close the foil together making sure there are no openings. You might have to add more foil. Wrapping it neatly will make it easier to open when done.

Grill on Med/High until cooked through, about 30 minutes. Turning two-three times.

Remove from heat and serve. Add BBQ Sauce, Ketchup or Shredded Cheese if desired.

Serves ~ 4