Bacon, Egg and Tomato Quesadillas with Avocado

Ingredients:

2 Tortillas

2 Eggs

3 oz grated cheddar cheese

1 Roma tomato

4 slices bacon (I use Turkey)

cooking spray

1/2 Tbs butter

1 Avocado, smashed

Salt and pepper

Directions:

Cook bacon in microwave according to package directions until crispy. Break each piece into 2, so that you have 8 small pieces of bacon.

Melt butter in a small skillet over medium heat. Add eggs to the pan. Season with salt and pepper. Cook the eggs medium hard - break the yolks so that they will cook through. Once the eggs are ready to flip, use a spatula to split the whites in half, down the middle of the pan - making 2 semi-circles. Cook on second side until the yolks are set.

While the eggs are cooking, spray a medium size skillet with cooking spray and heat over medium heat. Lay 1 tortilla in the pan and sprinkle with 1 1/2 oz cheese. Cover the pan so that the cheese will melt faster.

While the eggs and cheese are working, slice the tomato into 6 slices. Smash the avocado and season with salt and pepper.

Once the eggs are done and the cheese is melted, assemble to quesadilla: Lay 3 slices of tomato on one half of the tortilla. Lay 4 small slices of bacon on top of the tomatoes. Top with one egg. Fold the tortilla over and press down with the spatula. Remove from pan and serve with avocado.

Heat the 2nd tortilla and cheese in the medium skillet. Once cheese is melted, finish building the 2nd quesadilla.

Serves 2

To see what I spent on this recipe, visit my other blog here

BBQ Chicken Salad

Ingredients:

2 Boneless Skinless Chicken Breasts, thinly sliced

2 cups (16oz) BBQ Sauce

1 15 oz can Black Beans, drained and rinsed

3 hearts of romaine lettuce, shredded

2 Roma Tomatoes, seeded and chopped

2 Avocados, sliced

4 oz shredded Cheddar Cheese

1/2 cup (approx) Ranch Dressing

2.8 oz can French Fried Onions

1 Tbs vegetable Oil

Directions:

Add 1 cup BBQ sauce to the bottom of a small mixing bowl. Thinly slice the chicken breasts and add to the BBQ sauce. Toss to coat. Marinate overnight in the refrigerator. (If you don't have time to do this, you can just cook the chicken and coat in the sauce - it will still be tasty)

Pre-heat a large skillet over medium heat with the vegetable oil. Remove the chicken from the BBQ sauce marinade and add it to the pan and cook until done (about 5 minutes). Once the chicken is done, turn off the heat and stir in the remaining cup of BBQ sauce. The chicken will be very saucy - this is what you want, it becomes part of the dressing for the salad.

While the chicken is cooking, shred the lettuce using a sharp knife. Wash and dry (I use a salad spinner). Seed and chop the tomatoes. Pit and slice the avocado.

Once the chicken is done you can assemble the salad. Place 1/4 of the lettuce on a plate. Drizzle with 3 Tablespoons Ranch Dressing. Place 1/4 of the chicken strips, avocado slices (1/2 of an avocado), chopped tomato (1/2 of a tomato) and 1/4 of the black beans on the lettuce. Sprinkle with 1 oz cheddar cheese and 1/4 of the french fried onions. Repeat for the remaining servings.

Serves 4 (as an entree)

Serving suggestion: Serve with warm stove top cornbread with butter and honey (yum!)

To see what I spent on this recipe, visit my other blog here.

Check out more chicken recipes over at Life as MOM's Ultimate Recipe Swap