Lacey Buteyn: Chicken Quesadillas
She is not only a wealth management advisor in Dallas, but she is a bold, energetic mom of three adorable boys, who is committed to creating a spirit-filled passionate life of action and adventure. Her favorite family chicken recipe is chicken quesadillas that are low in fat and high in protein!
**Note: You can use leftover chicken from restaurant, grill, or a slow-cooked chicken in the crock pot 4-6 hours on low; fully covered **
Put chicken in crockpot and cover with favorite salsa. Cook for 4-6 hours on low; Stirring and shredding 3-4 hours into the cooking process. Lightly sprinkle a handful of shredded cheese.
This can be a meal on its own.
Cover chicken in a glass Pyrex or cookie sheet with foil with low-fat Italian dressing. Broil chicken on the top rack for 3-5 minutes each side until cooked thoroughly.
What you’ll need:
2 chicken breasts (cooked) – see above
1/8-1/4 cup Low-fat or regular Mexican blend cheese
1-2 tsps. Ground Cumin
Favorite Salsa (I like Costco’s fresh salsa or a local favorite restaurant)
Low-fat butter (I like Bumble and Brown’s Yogurt butter)
Whole wheat or other favorite tortillas
Cube or shred cooked chicken and place in food processor (Cuisinart or magic bullet both work well)
Small handful of cheddar cheese
Sprinkle 1-2 pinches of ground cumin
Squeeze juice of 1-2 limes
Add 1/8-1/4 cup salsa to desired consistency
1 handful of fresh cilantro
Blend the mix until finely ground. The chicken/cheese/salsa blend will make a paste that has the consistency of chicken.
**I usually do this in a smaller Cuisinart in a couple with a couple of rounds so the ingredients all blend evenly.**The blend can be made ahead of time and will stay fresh 2-3 days in the fridge.**
The quesadilla process:
Lightly butter one – side of all tortilla and leave butter side up until ready to cook.
Spray the pan with non-stick cooking spray.
Put the tortillas butter side down onto a medium sauté pan.
Add the chicken blend, generously covering the tortilla on all sides ** I microwave the chicken for 30-60 seconds if it is now cool **
Sprinkle a 1/2 handful of cheese ~ estimated 2 Tbsp. over the chicken
Cover the chicken with the second tortilla (butter side up)
Cook until lightly brown and flip the quesadilla to lightly brown the second tortilla ** You can also opt to cook open face (1 tortilla at a time) and fold over instead of flipping.**
Use a large knife or pizza cutter to slice into sections.
Serve with: Pico de Gallo, guacamole, and low-fat sour cream.
Sides: Black Beans & Sautéed / Steamed Zucchini and Squash
Corinne Franks Oh: Shoy Yu Chicken
She is a spunky, fun-loving 42-year-old married mother of three who works full time as a high school counselor and part time as a group fitness instructor. She loves living in Austin where the lifestyle is active, hip and casual. Her kids’ favorite meal is Shoy Yu Chicken AKA Pineapple Sesame Chicken. It’s super simple and a crowd pleaser!
What you’ll need:
Skinless boneless chicken thighs
1 cup soy sauce
1/2 cup agave nectar or brown sugar
1 teaspoon sesame oil
1 teaspoon minced garlic
1 can crushed pineapple
1 tablespoon sesame seeds
Quinoa or rice
Fill crock pot with skinless boneless thighs (breasts are fine, but dryer). Pour on top: 1 cup low sodium soy sauce. 1/2 cup agave nectar (or brown sugar). 1 teaspoon sesame oil. 1 teaspoon minced garlic. 1 can crushed pineapple (16 oz). 1 tablespoon sesame seeds. Cook in crockpot on high for 4-5 hours or on low for 6 hours (depending on when you need it done). Serve over quinoa (traditionally over rice).
Cheryl Scruggs: Lime Grilled Chicken
Not only is she a mom of twin girls, but she is a full time marriage counselor, speaker, and writer (see I Do Again). She is a health food junkie who passionately lives an active lifestyle, enjoys her family and friends, and continually pushes herself to learn more about life, people, and culture. Her signature Lime Chicken recipe has been the talk of dinners for years. It is a company pleaser and an easy dish that never seems to get old!
What you’ll need:
6 Chicken Breasts w/o bone in
1/4 cup each of Lemon Juice & Lime Juice
Coarse Ground Pepper
Mix olive oil and juices together. Generously sprinkle both sides of chicken with salt and pepper. Pour marinade over chicken. Coat all sides of chicken. Allow to marinate several hours if possible. Turn chicken in pan every hour or so. Grill for 25 min on 350 degrees.