Sunday, November 25, 2012

Pizza Quesadillas {"Pizzadillas"}

Quesadillas are my ultimate go-to quick meal or snack. My husband and sons love them, and they are quick, easy, and cheap. What more can you ask for? One of my favorite versions are my "pizzadillas." You can use any pizza toppings you want to fill them. My sons love Hawaiian pizzadillas and my husband loves pepperoni with lots of red pepper flakes. Customize them and make them your own! The best part is they'll be ready in minutes!

Pizza Quesadillas {"Pizzadillas"}
Serves 1
Recipe and Photos by Jill Chall

1 whole wheat burrito-size tortilla
1/2 c plus 2 T mozzarella cheese
5-6 pepperoni
1 T chopped black olives
1 T chopped red or green peppers
2 T pizza sauce
1 T grated, fresh Parmesan cheese
1/8 t dried oregano

On one half of the tortilla, sprinkle on 1/2 c mozzarella cheese. Layer on the pepperoni, olives, and peppers. Sprinkle the pizza sauce over the toppings. Sprinkle the last 2 T of mozzarella and the 1 T of Parmesan cheese. Sprinkle the oregano on top. Fold over the tortilla and place in a heated, dry non stick skillet. Cook over medium-low heat for 2-3 minutes until golden and crispy. Flip and cook the other side for 2-3 minutes until it is also golden and crispy. Slide the quesadilla onto a cutting board. Wait 1 minute, then cut with a pizza cutter into triangles. Serve with extra heated pizza sauce and enjoy!

Tuesday, November 20, 2012

Apple Spice Granola

Plain greek yogurt with granola is one of my all-time favorite breakfasts. It's fast and full of great protein and whole grains. This apple spice version is no different-great on yogurt or eaten with milk (or by the handful!). Take the time to make this granola and you will have an easy and healthy breakfast for weeks.

Apple Spice Granola
Adapted Recipe and Photos by Jill Chall

5 c old fashioned oats
1 c dry (uncooked) quinoa
1 c chopped pecans
2 1/2 t ground cinnamon
1/2 t ground allspice
1/2 t ground nutmeg
3/4 t salt
1 c unsweetened applesauce
1/4-1/2 c brown sugar (depending on sweetness you want-I used 1/4 c)
3 T honey
1 T canola oil
1 t vanilla 
1 1/2 c dried apples, chopped
Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, mix oats, quinoa, pecans, spices, and salt. 
In a pot, over medium heat, stir applesauce, brown sugar, honey, and oil together until combined and bubbling. Turn off the heat and stir in the 1 t of vanilla.
Stir wet mixture into oat mixture, until fully incorporated. Spread mixture evenly and in a thin layer on the 2 parchment-lined baking sheets.  
Bake at 300 degrees for 45-50 minutes until golden brown. Stir every 10-15 minutes for even cooking. Let cool completely then stir in the chopped dried apples. Store in an airtight container for up to a month.

Saturday, November 17, 2012

Baked Buffalo Chicken Tenders

My husband loves buffalo sauce. On wings, chicken sandwiches, and especially on chicken tenders. We have a history with buffalo chicken tenders, since the very first time we met, he ordered them at the restaurant. When we were dating, he ordered them almost every time we went out to eat. In short, he has eaten his share of buffalo chicken tenders-all of which have been fried. Now, I love my dear husband, and thought it was high time that I tried baking his tenders instead of frying them (we want to keep him around for a while :)). Let me tell you-he LOVED these! He loves that he can still have crispy tenders thanks to the panko crust. Try these healthier buffalo chicken tenders-you won't regret it!

Another way to get baked chicken tenders very crispy is to use a cooling rack over a baking pan, so the hot air can circulate the chicken. This lets the chicken cook evenly and get nice and crispy! I use a non-stick cookie cooling rack, and have loved the results I've gotten.

Baked Buffalo Chicken Tenders
Adapted Recipe by Jill Chall
Original Recipe from

4 boneless, skinless chicken breasts, cut into tender-size strips
1/4 c white whole wheat flour
1 t garlic powder
1/2 t onion powder
1 t cayenne pepper
1/2 t kosher salt
1 1/2 c panko 
2 eggs, beaten
1 T buffalo sauce (such as Texas Pete)

 In a large ziploc bag, place flour, 1/2 t garlic powder, 1/4 t onion powder, 1/2 t cayenne pepper, and 1/4 t kosher salt. Add chicken tenders and shake bag to coat.

In a seperate shallow bowl, add eggs and 1 T buffalo sauce. In another shallow bowl add panko and the remaining seasonings. Prepare a baking sheet with foil. Place a cooling rack on top and spray with cooking spray. 

Bread tenders by dipping in egg mixture, then the panko mixture. Place on cooling rack. Repeat until all tenders are coated. Spray the tops lightly with cooking spray. Bake at 400 degrees for 8-10 minutes (depending on size of strips). Flip the tenders with tongs and spray lightly again. Bake an additional 8-10 minutes, until cooked through. Serve with buffalo sauce and enjoy.