Chicken Quesadillas
Ingredients:
1 tablespoon of olive oil
1 lb of boneless, skinless chicken breast - cubed
1 red/green pepper - chopped
1/2 purple onion - chopped
1 cup of salsa
1 1/4 cup of grated cheddar cheese
8 large tortillas wraps
Optional: sour cream
Steps:
1. Preheat the oven to 375 degrees.
1. Heat the oil in a skillet on medium high heat.
2. Cook the chicken for 4-5 minutes, until no longer pink.
3. Add the onions and peppers, saute for 3-4 minutes, until softened. Remove from heat.
4. Spread 1/4 of the mixture on one half of a tortilla. Top with grated cheese, sour cream and salsa. Fold the wrap over so it is a half moon shape or you could use a whole tortilla wrap and cover that topings with another one.
5. Wrap in aluminum foil and place on baking sheet in oven. Bake for 15 minutes or until cheese is melted.
Rainbow Pasta Salad
Ingredients:
1 package of tri-coluted pasta assortment
2 large tomatoes - diced
1 large cucumber - peeled and diced
1/2 purple onion - chopped
1 bottle of italian dressing or
1 tablespoon of olive oil with Italian spices mixe together.
Steps:
1. Bring a large pot of salted water to boil. Add the pasta and cook for 8-10 minutes or until al dente. Drain the water from the pasta and rinse in cold water.
2. In a large bowl mix the pasta and vegetables together. Pour the italian dressing or olive oil mixture over the pasta. Chill for at least an hour.
