Grilled Chicken & Pineapple Quesadilla

8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Glazed Pineapple Chops

Glazed Pineapple Chops

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rate this recipe prep time 5 min total time 20 min makes 4 servings Print RecipeAdd to My Recipe Box Send/Share Add to Shopping Listadd your photo 1 of 1 photo by: kraftrecipe by: kraftwhat you need
3/4 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 tsp. each ground cinnamon and dry mustard
4 bone-in pork chops (1 lb.), 1/2 inch thick
make it
HEAT grill to medium heat.

MIX all ingredients except chops until well blended. Reserve 1/2 cup sauce for later use.

GRILL chops 5 min. on each side. Brush with some of the remaining sauce; grill 5 min. or until chops are done (160ºF), turning occasionally and brushing with remaining sauce.

SERVE with reserved sauce.

Chicken & Cheese Tostado

6 flour tortillas (6 inch)
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix, divided
1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup water
2 large tomatoes, chopped, divided
1 pkg. (7 oz.) KRAFT FREE Shredded Non-Fat Cheddar Cheese, divided
6 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup chopped cilantro
make it!
HEAT oven to 400°F.

PLACE tortillas in single layer on large baking sheet; spray with cooking spray. Sprinkle with 1 tsp. seasoning mix. Bake 7 to 8 min. or until tortillas are crisp and golden brown.

MEANWHILE, combine chicken, remaining seasoning mix and water in large skillet. Bring to boil on medium-high heat; simmer on medium-low 5 min. or until chicken is done, stirring occasionally. Add 1-1/2 cups tomatoes; cook until heated through, stirring occasionally. Remove from heat; stir in 1-1/4 cups cheese.

SPOON chicken mixture onto tortillas; top with remaining ingredients.

Shrimp Kabobs

6 large shrimp (1/4 lb.), peeled, deveined
6 chunks fresh pineapple (1-1/2 inch)
6 squares green pepper (1-1/2 inch)
6 wedges onion (1-inch wide)
1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce
make it!

PREHEAT grill to medium-high heat. Using four long wooden skewers, place two skewers, side-by-side on clean work surface.

THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions. (You will have two kabobs.)

GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce. Serve over hot cooked rice.

Southwest Salad

6 cups torn romaine lettuce
1 can (15 oz.) black beans, drained, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Natural Three Cheese Crumbles
1/2 cup KRAFT Ranch Dressing
1 cup broken tortilla chips
make it!

PLACE lettuce on serving platter or in bottom of glass serving bowl.

COVER with layers of beans, corn, salsa and cheese.

DRIZZLE with dressing; sprinkle with chips.

Easy Cheesy lasagna

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Sharp Cheddar Cheese Sauce
1 lb. ground beef
1 jar (14 oz.) spaghetti sauce
1/2 cup KRAFT Shredded Mozzarella Cheese


HEAT oven to 375
PREPARE Macaroni and cheese as directed on package. Meanwhile, brown meat in large skillet; drain. Stir in spaghetti sauce.

LAYER half each of the meat mixture and Dinner in 1-1/2-qt. casserole. Repeat layers. Top with mozzarella.

BAKE 15 min. or until heated through.

I am not a fan of Mac-N-Cheese but again I thought HMMMM the kids will LOVE THIS!! and I was right again!! HUGE hit with the kids!!!! I was not a HUGE fan but I liked it and will be making it again!!!

Thai Noodles

8oz dried angel hair pasta
3 cups shredded cooked chicken, beef, pork, turkey veggies (whateer you have)
14oz can unsweet coconut milk
1tspoon Thai seasoning
1/4 cup dry roasted peanuts chopped

Cook Pasta according to pkg..drain keep warm...
combine chicken, coconut milk, and thai seasoning.. Cook and gently stir over med. heat until heated through. Pour hot chicken mix over cooked pasta in pan toss gently to coat. Sprinkle w/peanuts

BBQ Pulled Pork

1 2lb boneless pork shoulder roast (i will use beef)
1 med sweet onion cut into thin wedges
1/2 of a 12oz bottle chili sauce
1/2cup cola
3/4 cup Ketchup
1 tbl spoon yellow mustard
1 1/2 tspoon chili powder
1/1/2 tspoon cider vinegar
1tspoon ground cumin
2 cloves of minced garlic
1/2 tspoon paprika
1/4 tspoon salt
1/4 tspoon pepper
dash of crushed peppers
8 hamburger buns

Trim fat from meat.. In slow cooker combine meat and onion.. In a small bowl combine chili sauce, cola, ketchup, mustard, chili powder vinegar, cumin, garlic, paprika, salt, black pepper, and crushed pepper, Pour over the meat.. Cover and cook.. low 12hrs High hrs

Transfer meat to a cutting board Using a slotted spoon, transfer onion to a bowl, reserving cooking liquid , shred meat, add meat to onion stir gently... Add meat back to liquid to reheat...


---> I made this for Zach when I left for a weekend trip back home... The house smelled SOOOOOOO good all day long!!! I did not try any but Zach said he loved it!!!

Burger & Fries Combo Casserole

2lbs ground beef
can of mushroom soup
can of cheddar cheese soup
20oz pkg frozen French Fried crinkle cut potatoes
1 tspoon seasoned salt

Preheat over to three fifty cook half of the beef drain off grease... transfer meat to a 3 quart rectangular baking dish repeat w/remaining beef

In a med bowl combine mushroom and cheese soups and spread over beef town with frozen potatoes and sprinkle w/ seasoned salt bake for forty five minutes or until potatoes are golden....

---> Ok so I thought for sure I would hate this meal.. I am not a fan of the cream of XX meals... but figured this would be a meal the kids would love... I made it for dinner last night sooooo quick and easy!!!!! and it turned out great!!! I will definitely be making again!!!! it was very yummy!!!!

Cincinnati Style Chili

12oz dried spaghetti
1lb beef
1 cup chopped onion
1 1/2 tbl spoon chili powder
1 can kidney bean, rinsed and drained
1 14oz jar marinara pasta sauce
1/2 cup water
1 cup shredded cheddar cheese

Cook spaghetti according to package directions, drain, return spaghetti to hot pan, cover and keep warm, In a large skillet, cook beef and onion, drain off fat, stir in chili powder, and cinnamon, then stir in beans, marinara, and water bring to a boil, stirring occasionally.. Serve Meat Sauce over noodles, w/cheese

Foot Long Pizza

Loaf of unsliced French bread
1 lb ground beef
8oz can pizza sauce
1/2cup finely chopped onion
1/2 tspoon salt
1/8tspoon ground pepper
1 med tomato thinly sliced
3/4 cup chopped green sweet pepper
1 cup. shredded mozzarella cheese

Preheat boiler Cut bread in half horizontally.. Hollow out the bread halves leaving 1/2 in shells, Place bread about 4 inches from the heat about 1 minute or until lightly toasted... Set aside
Set oven at three fifty...
In large skillet cook ground beef over med. hig heat until brown breaking up meat as it cooks, drain off fat, stir in pizza sauce onion salt and pepper cook and til heated through...
Spoon meat mixture over bread halves, top with sauce mix, top w/ tomato and peppers sprinkle w/cheese... bake for 10minutes, or until cheese is melted...

Buffalo Chicken Dip

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained


DIRECTIONS:

1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.


Tips
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.


4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly

Taco Soup

Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jal

Cheesy Enchiladas.

POINTS® Value: 6
Servings:
Ingredients

1 spray(s) cooking spray
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1/2 cup(s) fat-free sour cream
1/4 cup(s) fat-free evaporated milk
1/4 cup(s) scallion(s), green part only, minced
1/4 tsp crushed red pepper flakes
3 cup(s) cooked chicken breast, chopped*
6 medium whole wheat tortilla(s), 7-inches each
1/4 cup(s) low-fat shredded cheddar cheese, sharp variety
6 medium olive(s), green, pitted, sliced
1/4 cup(s) salsa

Instructions
Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.


In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.


Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.


Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.

WW Meatloaf

Ingredients
3/4 c Ketchup

1/4 c Minced onion

2 tbsp. Chopped fresh parsley (dried)

1 tbsp. Brown sugar

1/4 tsp. Salt

1/4 tsp. Pepper

2 Large egg whites (1 egg white and 1 egg, to bind better)

1 1/2 lb. Ground round

1/2 c Quick-cooking oats

Cooking spray
Preparation
Combine 1/2 cup ketchup, onion, and next 5 ingredients in a large bowl; stir well. Add meat and oats; stir just until blended. Shape mixture into a 8x4-inch loaf pan coated with cooking spray.


Brush remaining 1/4 cup ketchup over meat loaf


Bake at 350 for 1 hour and 10 minutes or until done. Let stand 10 minutes before slicing.


Cut into 12 slices

2 slices = 5 Weight Watchers points