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Add a little spice to lunchtime with a quesadilla. What a crispy, tasty way to brighten up your day!
1 can 10 (ounces) chunk chicken, drained and flaked
8 (ounces) shredded Mexican cheese blend
Eight 10-inch flour tortillas
2 teaspoons vegetable oil
In a large bowl, combine the chicken and shredded cheese; mix well. Sprinkle evenly over 4 tortillas and top with the remaining 4 tortillas, making sandwiches. In a large skillet, heat ? teaspoon oil over medium heat. Place one tortilla sandwich in the skillet and cook for 3 to 4 minutes, or until the cheese is melted, turning halfway through the cooking. Remove to a covered platter and repeat with the remaining sandwiches. Cut each quesadilla into 4 wedges and serve.
To Fancy it Up: After cutting each quesdilla, dollop the center with some sour cream, salsa, and a sprinkling of sliced scallions.
On your mark, get set, cook! You're gonna be at the finish line . . . and ready before the family gets to the table!
2 pounds lean ground beef
1 medium onion, chopped
2 cans (14 ? ounces each) ready-to-use beef broth
1 package (8 ounces) elbow macaroni
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon black pepper
1 cup sour cream
In a soup pot, brown the ground beef with the onion over high heat, stirring to break up the beef
Add the broth, macaroni, paprika, garlic powder, am pepper and bring to a boil, stirring occasionally. Reduce the heat to medium-high, cover, and simmer for 6 to 8 minutes, or until the macaroni is tender.Remove from the heat; stir in the sour cream and serve in bowls.
To Fancy it Up: Sprinkle with chopped fresh parsley and an extra shake or two of paprika just before serving.
Timesaving Tip: Buy an extra set of metal measuring spoons, remove them from the ring, and, store them on a magnetic strip by your spice rack. Then you simply have to wash the one you use instead of the whole set