Spinach & Mushroom Quesadillas

I love quesadillas but wasnt in the mood for regular cheese or chicken ones. So we decided to switch it up after seeing Pioneer Woman's spinach & mushroom quesadillas. So this is our adapted version of hers and its REALLY good and there werent any leftovers, my kids even loved it. We served it with some salsa on the side for dipping which gave it a nice little kick.

Spinach & Mushroom Quesadillas by Pioneer Woman, adapted by Kimba


Ingredients

• 3 tbsp butter
• 16oz sliced mushrooms
• 1/3 cup white wine
• 3 tbsp (additional) white wine
• Kosher salt & pepper to taste
• 1 bag baby spinach
• 1 pkg flour tortillas
• 8oz Monterey Jack cheese
• Extra butter for tortillas
• Salsa, for serving

Directions

1. Melt 2 tbsp butter in a large skillet and add sliced mushrooms. Sprinkle with salt & pepper, than saute over medium-high heat for 2 minutes, then pour in the wine. Add salt & pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.
2. Return skillet to stovetop and reduce heat to medium-low. Melt additional 1tbsp of butter and add a couple tbsp's of wine. Add spinach to skillet and stir gently as it wilts. Sprinkled with salt & pepper, then cook for 2 minutes. Remove from skillet.
3. To assemble the quesadillas, arrange cheese, spinach and mushrooms on top of one tortilla. Top with second tortilla and then smear softened butter lightly on both sides of the quesadilla and bake until golden brown and cheese is melted. 

Tequila Lime Chicken

There is only one way to describe this chicken, "omg". If you love Mexican themed food, you'll LOVE this! It is absolutely heavenly. Is it ok to use the word heavenly to describe it when it contains tequila? Either way, it is delicious!

Tequila-Lime Chicken by Pioneer Woman

Ingredients
* 3 whole Limes, Juiced
* 5 cloves Garlic, Peeled
* 1 whole Jalapeno, Sliced
* 1 teaspoon Kosher Salt
* ½ cups Cilantro
* ½ cups Tequila
* 5 Tablespoons Olive Oil
* 4 whole Boneless, Skinless Chicken Breasts
* 1 cup Monterey Jack Cheese, Grated
* Pico De Gallo

Optional Sides
* Refried Pinto Or Black Beans
* Mexican Rice
* Sour Cream
* Avocado Slices
* Homemade Flour Tortillas

Directions-
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt.

Serve topped with pico de gallo or salsa.

Chicken Tortilla Soup with Lime

I got this recipe out of Rachael Ray 365: No repeats. I'm usually not a big fan of Rachael's cooking, it usually taste kind of bland to me, but what do you expect for making dinner in 30 minutes? I once ate at this delicious Mexican restaurant and had the chicken tortilla soup, it's one of my favorites so when I came across this recipe I decided to give it a try. It was surprisingly good and had a lot of flavor. I almost messed up the recipe but after a reminder from my husband that I dont know to follow it word for word, I was able to quickly save it and make it yummy.

Ingredients
- 2 tbsp extra virgin olive oil
- 1 1/2 lbs chicken tenders
- 3 garlic cloves, chopped
- 1 green bell pepper, cored, seeded and chopped
- 1 large onion, chopped
- 1 jalapeno, minced
- 2 celery ribs, finely chopped
- 1/2 tbsp ground cumin
- 1 tbsp ground coriander
- 2 cups yellow corn tortilla chips
- 2 tsp hot sauce
- 1 quart chicken stock
- 1/2 c sour cream
- 1/2 c fresh cilantro leaves, chopped
- 4 scallions, white & green parts thinly sliced
- salt & pepper
- zest & juice from 2 limes

::Directions::

- Preheat a medium soup pot over medium-high heat and add the extra virgin olive oil.

- Chop the chicken tenders into bite size pieces and season with salt & pepper, then add to the soup pot.

- Lightly brown the chicken, 3 to 4 minutes, then add the garlic, bell pepper, jalapeno, onions, celery, cumin, coriander, salt & pepper. Continue to cook for 3 minutes, stirring frequently.

- While that is cooking, place the tortilla chips into a food processor and process until well ground. If you dont have a food processor place the chips into a sealable storage bag and crush with rolling pin. Add the ground tortilla chips to the soup pot and stir to combine.

- Add the chicken stock and bring the soup to a simmer *. Simmer the soup for 15 minutes.

- Ladle the soup into bowls & garnish with the sour cream. Pass the lime zest, chopped cilantro, and scallions in shallow bowls for each person to add to taste. **

* In case you noticed, the recipe never says what to do with the hot sauce, silly Rachael! This is when I would add it (I actually didnt noticed until after I cooked and ate dinner that I forgot to add it).
** I added half a lime juice to the soup, along with a handful of cilantro and scallions half way into the simmering process.

Crock Pot 3 Bean Turkey Chili

I needed something healthy & easy to make since my husband was going to be working late and I knew I wouldnt have the time to cook with both kids underfoot. Im not much of a bean person but will eat them in chili. I will definitely be making this again!!

Crock Pot 3 Bean Turkey Chili
by Gina's Weight Watchers Recipes

Servings- 12 :: Serving size- 10.8oz :: Prep Time- 20 minutes

- ground turkey breast
- 1 small onion, chopped
- 1 can (28oz) diced tomatoes
- 1 can (16oz) tomatoe sauce
- 1 can (4.5) chopped chilies, drained
- 1 can (15oz) chickpeas, undrained
- 1 can (15.5oz) black beans, undrained
- 1 can (15.5oz) small red beans, undrained
- 2 tbsp chili powder

* I couldnt find chopped chilies so I substituted the can of diced tomatoes with 2 cans (14.5oz) of diced tomatoes with chopped chilies. *

Topping:
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- shredded cheddar

* The recipe doesnt call for sour cream but I topped mine with it. I also left off the red onion and cilantro since I was in a hurry*

- Brown turkey and onion in a medium skillet over medium high heat until cooked through.
- Drain any fat remaining and transfer to crock pot.
- Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.
- Cook on high 6-8 hours.
- Garnish with onions, cilantro and cheese and enjoy!

30 Minute Chili

I had taken some hamburger out last night for my husband and I. I thought all day long about what to make with it since our pantry items were few and far between. I had contemplated meatballs but then realized I had no breadcrumbs. While browsing the pantry I came across Chili seasoning and decided, hey! I can make some quick chili! So here is my quick & easy 30 minute chili, which by the way tasted FABULOUS! Oh and I totally cheated by using store bought ingredients but what do you expect for 30 minutes?!

30 Minute Chili
1 lb ground beef (or turkey)
1 packet of Chili Seasoning
1 16oz jar of salsa
1 16oz can of pinto beans
1.5 C water

Shredded cheese & sour cream to top if desired.

• Brown beef in a pan & dry
• Add water, seasoning, salsa & pinto beans
• Simmer for 8-10 minutes
• Spoon into bowls and top with cheese & sour cream if desired

Enjoy!