Fajita Quesadillas

A special thank you to my great friend, Shannon Hebert, for this recipe!

I made it for the first time this evening from some leftover steak my dad had made for a special dinner for my mom. My hubby was a little hesitant when I told him what I was planning to make but after the first bite he was in love! This is a new favorite in the Rooney Family Household. Hope ya'll enjoy!

Approx. 1 lb. meat or chicken, grilled and sliced
1 Red pepper, green pepper, yellow pepper sliced
1 white onion, sliced
Fajita seasoning (we love McCormick's)
Tortillas
1 can refried black beans (99% fat free)
1 bag cheddar cheese (2%) or colby jack/monterey cheese mix

Prep veggies. Place on grill and sprinkle with fajita seasoning. Add steak and sprinkle with seasoning. Once veggies are soft and meat is warm remove from the grill. Warm a skillet over medium-low heat. Spray with pam. Place one tortilla in pan. Top with refried beans. Add some of the grilled veggies and meat. Top with cheese. Once the cheese has started to warm up, top with second tortilla. With a spatula carefully lift up the bottom tortilla to inspect the color. Once it is lightly browned flip the quesadilla. Press the top tortilla down carefully so that it is kinda melted together. Cook for a few minutes until bottom tortilla is browned and cheese has melted.

Remove and slice into quarters or sixths. Serve with individual sides of salsa and sour cream to dip quesadillas in.

For those who are watching cals or fat..... use skim milk cheese, super healthy tortillas (or all-natural tortillas), black bean refried beans, chicken instead of steak... whatever you want to meet your diet! Note: Pic is sans cheese for me and Rice-A-Roni Meixcan Rice!

P.S. The steak we had in our quesadillas was AWESOME!!! For that recipe ya'll will have to beg my dad!

Chicken Pesto

Another one of our favs... actually having it as leftovers tonight! (Special thanks to Danica Tormohlen for passing along this recipe years ago)!

1 pkg Knorr Pesto Seasoning
1/2 lb chicken breasts cut into pieces (how ever large you want them)
Garlic salt and pepper
Noodles (I personally love to use spinach noodles... the green color adds interest and they're good too)
1 can diced tomatos (can use fresh roma tomatoes chopped up)
1 can artichoke hearts

Heat skillet over med-high heat. Spray with olive oil cooking spray. Once pan is hot, add chicken to the pan. Garlic salt and pepper. Turn as needed to prevent the chicken from burning.

In the meantime, prepare pesto seasoning as directed on package and boil the noodles.

When the chicken is cooked throughout add the diced tomatoes and artichokes. Reduce heat to medium-low. Add pesto sauce. Drain noodles once they are cooked to your liking. Add to chicken pan. Stir it all together and let simmer for 5-10 minutes or until flavors combine.

And that's it! This is the perfect recipe for an evening when you want a home cooked meal in a short amount of time.

Stuffed Croissant Pizzas

Hey! I threw together this recipe tonight with some things we had laying around. It was so easy and delicious! Great for kids and dress it up with a yummy salad and veggies (like we did) for a fulfilling meal for adults. Would also be a great appetizer!

1 Can croissant rolls (I used the reduced fat, 8 count)
Cheese
Pizza toppings of your choice (I used pepperonis)

Heat oven to 350 degrees. Spray cookie sheet with Pam. Lay croissant flat on your cooking surface. Sprinkle dough with cheese--do not cover the top 1" or so. Top with your pizza toppings (would be super yummy with roma tomato chunks and basil leaves). Roll up and seal all seams. Sprinkle tops with Italian Seasoning and Garlic Powder if you desire. Bake for 11-15 minutes or until browned.