Swiss Avocado and Turkey Quesadilla

      Ingredients



 1/2 cup grated Swiss cheese
 2 whole-wheat tortillas
 4 slices deli turkey
 1 avocado, sliced                        

                     

                               
 Directions

 1. Heat a sauté pan over medium heat.

 2. Sprinkle 2 tablespoons of cheese on half of each tortilla.
Layer the turkey and avocado on top of the cheese and top
with remaining cheese.

 3. Fold the tortillas in half and place in the sauté pan.
Cook for 1 minute on each side, or until the cheese is melted
 and tortilla is golden.

 Makes 2 servings

Watermelon Cucumber Salad

  

  

      Ingredients

 1 tablespoon olive oil 

 2 teaspoons fresh lemon juice 

 1/4 teaspoon salt 

 2 cups seedless watermelon, cubed 

 1 cup thinly sliced cucumber 

 1/4 cup thinly vertically sliced red onion 

                         1 tablespoon thinly sliced fresh basil                          

                       

                                 

 Directions

 1. Combine oil, juice, and salt in a large mixing bowl, stirring well. 

Add watermelon, cucumber, and onion; toss well to coat. Sprinkle 

salad evenly with fresh basil. 

Mango Chili Chicken Wings

  

  

      Ingredients

 24 chicken wings 

 3 serrano or jalapeño chiles 

 1/4 cup thinly sliced ginger 

 5 cloves garlic 

 3 green onions, ends trimmed 

 1/4 cup minced cilantro sprigs 

 1 (12-ounce) can mango nectar

 Fruit from 2 ripe mangoes 

 1/4 cup firmly packed brown sugar 

 1 teaspoon salt 

 1 teaspoon allspice                         

                       

                                 

 Directions

 1. Cut off the wing tips. 

 2. In a food processor, mince the chiles, ginger, and garlic. 

Add the green onions and cilantro, and mince. Add all the 

remaining ingredients and liquefy.

 3. In a large bowl, combine the wings and mango mixture. 

Mix thoroughly. Marinate the wings in the refrigerator for 3 to 24 hours.

 4. Preheat the oven to 375°F. Line a shallow baking pan with foil. 

Coat a wire rack with nonstick cooking spray and place the rack 

in the baking pan. 

 5. Drain the chicken and reserve the marinade. Arrange the wings 

on the rack (smooth surface down) and roast for 30 minutes.

 6. Drain the accumulated liquid from the pan. Baste the wings with

 the reserved marinade, turn them over, and baste again. Roast until

 the wings turn a mahogany color, about another 30 minutes. 

Cut the wings in half through the joint. Serve hot. 

Pepperoni Dip

  

  

      Ingredients

 1 package (8 ounces) soft-style cream cheese 

with onions and chives

 1 1/2 cups shredded reduced-fat Swiss cheese

 1 package sliced pepperoni, chopped

 1/2 cup chopped green pepper

 1/4 teaspoon cayenne pepper

 2/3 cup whole milk                        

                       

                                 

 Directions

 1. Place cheeses in crock pot cover and cook until 

cheeses are melted, about 30 minutes.

 2. Mix in remaining ingredients, cover and cook until hot, 

about 1 -1 1/2 hours.