Chicken Bacon Ranch Quesodillas

I've been all about making new foods lately. Thankfully Perry and the boys have been good sports about eating all the new dishes. Some have been good, some not so good, but at least we're experimenting! However, last night I stumbled upon pure yumminess! I'm not a huge ranch fan, but Perry, Hunter, and JP are, and they're huge bacon fans too - double bonus! This has definitely made it to our favorite list!

Here's where I found the original recipe, but I made a few changes of my own. Very rarely do I ever cook for just myself, so I altered the recipe to feed my family of 4.

Ingredients:
4 Tortillas
1 Chicken breast cut into thin strips
1 Package of bacon with strips cut in half
Shredded cheddar cheese
Ranch dressing
Mushrooms (optional)

Cook the chicken in a frying pan with a little bit of oil. While the chicken is cooking, you can also cook the bacon which ever way you choose. I cooked mine on the stove over low heat, and season it with Alpine Touch. When the bacon and chicken are done cooking, heat a frying pan (large enough to fit the whole tortilla in) over medium to low heat. Place tortilla in the heated pan and lay the shredded cheese over it evenly.

While it's melting lay strips of the chicken and 4 pieces of bacon on one half of the tortilla. If you are adding any extras to the quesodilla like mushrooms, now is the time to add them. Drizzle ranch over the top. Once the cheese is melted, flip the cheese only side onto the "loaded" side and cook until the bottom is brown, and then flip over and brown the other side. Repeat for the rest of the quesodillas.

*If you want to speed up the process, you can use pre-cooked bacon or bacon crumbles, and canned chicken. Left over chicken and bacon works too!*

I think I might add tomatoes to mine next time and dip it in buffalo wing sauce....yummm!

Buffalo Chicken Tacos

Normally when I make Buffalo Chicken, I make it in a casserole dish. But this week my mind is in Mexico...

Buffalo Chicken Tacos are super easy make. So easy I'm putting them in my 20-minute meals category. 

Ingredients:

2 chicken breasts cut into strips

1/2 cup of Frank's Buffalo Wing Sauce

1 can of diced tomatoes, semi-drained

1 1/2 cups of rice

Tortillas

1. Cook rice as directed on package.

2. Cook chicken in a skillet until done. 

3. Add wing sauce and tomatoes. Stir and let simmer for about 10 minutes. 

4. When rice is done, add a scoop of rice to a tortilla and top with chicken mixture.

5. Fold up and enjoy!

Optional - You could add a dollop of blue cheese dressing to the taco, or use it as a dip. 

Cheesy Bowties with Broccoli Alfredo

Up until the last few years, I've hated broccoli, but amazingly so my boys love it, as long as you call them trees. Perry is still on the fence about it but I'm working on him...Even still, he gave the thumbs up for last night's dinner, Cheesy Bowties with Broccoli Alfredo. I better mention, it was the leftovers that received the thumbs up since he didn't make it home in time for dinner!

Ingredients:
1 (24oz) bag of frozen broccoli with cheese sauce from Green Giant
3-4 cups of bow tie pasta (farfalle)
1 (14.5) jar of Alfredo sauce (I used the kind made by Prego)
1 can of diced tomatoes with basil, oregano and garlic, semi drained
ground pepper - about 1/8 tsp
dried basil

1. Heat oven to 350 degrees. Spray a 2-quart casserole dish. Cook pasta as directed. Cook frozen broccoli as directed on the bag.
2. In the dish, mix all the ingredients together, except the basil.
3. Cover and bake for about 20 minutes until hot and bubbly. Sprinkle basil over casserole just before serving.

Total prep time: 20 minutes
Total time: 40 minutes