Turkey & Balsamic Onion Quesadillas

Note: I found this recipe over at Eating Well.
They have some fantastic recipes.
Turkey & Balsamic Onion Quesadillas

You'll Need:
1 Small Red Onion, Thinly Sliced
1/4 c. Balsamic Vinegar
4 - 10'' Whole-Wheat Tortillas
1 cup Shredded Sharp Cheddar Cheese
8 slices Deli Turkey, preferably smoked

1) Soak your sliced up red onions in the balsamic vinegar for 5 minutes, drain.

2) Take two tortillas, and overlap the edges and heat for 45 seconds on medium high heat. Flip. Don't overlap the tortillas this time because you're going to load them. See above picture. Add 2 slices of turkey, 1/4c. of the cheese, and a 1/4 of the onions. Fold the side down to make a quesadilla. Cook for 2 minutes or until cheese is melted. Flip.

3) Cook for another 2 minutes, and that's it! Repeat to yield 4 quesadillas total!4) Serve with whatever you would like. I made sweet potato fries. Yum!

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Meal Monday: Mexican Taco Ring

Taco Ring

You Will Need:

1 lb. Ground Beef, or Turkey
1 Packet Taco Seasoning
2 Cans Standard Size Crescents
Lettuce Shreds
Your Choice of Shredded Cheese
Salsa
Any Additional Toppings you Want

1) Preheat oven to temperature on crescent cans.
Cook meat in skillet w/ taco seasoning. Drain.
Start layering the crescents on top of each other.
View picture at top of post for a closer view.
Use both cans.

2) Add meat to the thickest part of the crescent ring.
Fold the skinny triangle edges over,
and press unto bottom layer to secure.
I tend to pull the triangle edges diagonally.

3) Place pan in the oven.
Cook for allotted time on crescent cans.
That's it!

This recipe is versatile. You can add chopped tomatoes, olives, onions, bell peppers or even guacamole or sour cream. It's completely up to you. We usually serve with a side of black beans to get more veggies.

Recipe Source:
My mom started making this when I was younger. I think it is from The Pampered Chef, but may have been adjusted to fit our family's tastes.

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Meal Monday: Cornbread Chicken Pot Pie

As part of my new series. Here is Recipe #1 of Meal Mondays: Cornbread Chicken Pot Pie. I hope you will find this simple, quick, and affordable. It's a household favorite here.

Cornbread Chicken Pot Pie

You will need:
1 (10.75 oz) Can of Cream of Chicken Soup
1 (8 oz) Can Whole Kernel Corn, drained
2 cups cubed cooked chicken or turkey
1 (8 oz) package Corn Muffin Mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar Cheese

1) Preheat Oven to 400. Mix chicken, corn, and soup together.
Add to 9'' pie plate.

2) Stir muffin mix, milk, and egg together.

3) Pour cornbread mixture over your chicken mixture.
Pop it in the oven for 30 minutes.

4) Take out of the oven, and add your cheese.
This picture is before I added cheese.And that's it! This recipe is easy on the pocketbook because most of us have chicken, cream of chicken soup, and canned vegetables in our cupboard/fridge. The muffin mix runs .44 at my local grocery store. This serves 4 single servings. So if you have a larger family I would suggest doubling the batch. Or you could always pair with a bowl of soup.

P.S. If you're in a hurry, you can pick up one of those rotisserie chickens at your local grocery store. This will save you time because the chicken is pre-cooked. Sometimes it helps to pay for convenience.

Come by and let me know if you try this later in the week!