Hgs Cheesy Good Chicken Quesadillas Ww Points 3 Food

WW WEIGHT WATCHERS CHICKEN AND CHEESE QUESADILLAS

Steps:

• In a small bowl, combine chicken, lime juice, cumin and salt; toss well to combine.
• Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of bean dip. Top each with about 1/3 cup of chicken and then sprinkle each with 2 tablespoons of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
• Coat a very large nonstick skillet with cooking spray; place over medium heat. Cook quesadillas in a single layer until golden brown on bottom, about 2 minutes. Flip quesadillas and press down on them with a spatula; cook until golden brown on second side, about 2 to 3 minutes more. Remove to a serving plate and cover to keep warm (or place in oven); repeat with remaining quesadillas.
• Slice each quesadilla into 4 pieces; serve with salsa and sour cream.
• Yields 1 quesadilla, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.

CHEESY CHICKEN QUESADILLAS

Steps:

• Preheat oven to 425*.
• Sprinkle chicken with salt and pepper and cook in lightly greased skillet until cooked through and juices evaporate, stirring often.
• Add soup and salsa and heat through.
• Spread about 1/3 cup of mixture on half of each tortilla, leaving a 1/2 inch edge.
• Moisten edges with water, fold tortillas over and press edges to seal.
• Place on baking sheets.
• Bake 5 minutes.

HG'S CHEESY GOOD CHILI FRIES - WW POINTS = 4

Steps:

• Preheat oven to 425 degrees.
• Use a sharp knife to remove the ends of the squash. Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. Next, cut squash into french fry shapes (for best results, try to keep them even in size). Using a paper towel, pat squash pieces firmly to absorb any excess moisture. Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt and cayenne pepper. Toss squash to evenly distribute salt and pepper, and then transfer to a large baking pan sprayed with nonstick spray. Use 2 pans if needed. Squash pieces should lie flat in the pan.
• Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy.
• Leaving the oven on, transfer fries to a large oven-safe plate. Prepare the chili as directed on the package, and then pour it over the fries. Sprinkle with cheese, and place the plate in the oven for 5 minutes, or until the cheese has melted. Carefully remove from the oven and, if you like, top with sour cream and scallions. Makes 2 enormous and amazingly delicious servings.

HG'S EXPLODING CHICKEN TAQUITOS - WW POINTS = 4

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
• Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
• Prepare a baking sheet by spraying with nonstick spray, and set it aside.
• Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
• Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream!

HG'S CHEESY BEEFY QUESADILLA - WW POINTS = 4

Steps:

• In a small microwave-safe bowl, combine soy crumbles, cheddar cheese, scallions, sour cream, and seasoning mix, stirring thoroughly. Microwave for 30 seconds, stir again, and set aside.
• Lay tortilla flat and spread cheese wedge evenly over one half.
• Bring a medium-large pan sprayed with nonstick spray to medium heat, and lay tortilla in it with the cheesy side up. Cook for about 30 seconds. Top the cheesy tortilla half with soy crumble mixture.
• Using a spatula, carefully fold the plain tortilla half over the other half, pressing down with the spatula to seal. Cook for about 1 minute, until slightly toasted on the bottom.
• Flip and continue to cook for about 1 minute, until both sides are toasted. Remove from heat and cut into four triangles. Serve with sour cream for dipping, if you like. Enjoy!

HG'S SWEET 'N CHUNKY CHICKEN SALAD - WW POINTS = 3

Steps:

• Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt.
• Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, and chopped apple.
• Then try not to pass out as you chow down on this insanely good chicken salad!

HG'S CHEESY BUTTERNUT BAKE - WW POINTS = 2

Steps:

• Preheat oven to 350 degrees.
• Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside.
• Place onions in a small microwave-safe dish with 2 tablespoons water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside.
• Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions.
• Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 - 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes! Enjoy!

HG'S SOUTHWESTERN SURPRISE - WW POINTS = 3

Steps:

• Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.
• Reduce heat to low and let simmer for 15 minutes.
• Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.

HG'S CHEESY-GOOD CORNBREAD MUFFINS - WW POINTS = 2

Steps:

• Preheat oven to 375 degrees.
• Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl.
• In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.
• Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups.
• Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!