Huevos Rancheros Quesadillas--By Becca

Thanks for these delicious recipes Becca! I can't wait to try them.
2 servings

1/2 cup fat-free egg product or 2 eggs
1 Tbsp water
Dash salt
1/4 tsp chili powder
2 medium green onions, sliced
4 white corn tortillas (6 inch)
1/4 cup fat-free refried beans
2 Tbsp chunky-style salsa
1/4 cup shredded reduced-fat sharp Cheddar cheese
Reduced-fat sour Cream, if desired

1. In medium bowl, beat egg product, water, salt and chili powder with wire whisk until blended.

2. Heat 10-inch nonstick skillet over medium heat. Add onions; cook 1 to 2 minutes or until crisp-tender. Reduce heat to medium-low. Add egg mixture; cook 2 to 3 minutes, stirring frequently, until eggs are set but still moist. Remove from pan; keep warm.

3. Spread each of 2 tortillas with 2 tablespoons refried beans and 1 tablespoon salsa. Top with egg mixture, cheese and remaining tortillas.

4. Wipe out skillet. Heat over medium heat. Cook each quesadilla in skillet 3 minutes, turning carefully halfway through cooking, until crisp. Cut each quesadilla into quarters. Serve with sour cream.

Lemon-Spinach Couscous--By Becca

6 servings (2/3 cup each)

2 tsp olive oil
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
1 1/3 cups water
1/2 tsp salt
1/8 tsp pepper
1 cup whole wheat couscous
2 tsp finely grated lemon peel
2 cups firmly packed fresh baby spinach leaves (3oz)
Lemon wedges, if desired

1. In 2-quart saucepan, heat oil over medium heat. Add bell pepper and garlic; cook 3 to 4 minutes, stirring frequently, until tender.

2. Stir in water, salt and pepper. Heat to boiling. Remove from heat; stir in couscous and lemon peel. Layer spinach on top of couscous. Cover; let stand about 5 minutes or until liquid is absorbed. With fork, stir spinach into couscous until spinach is wilted, about 1 minute. Serve with lemon wedges.

Orange-Glazed Chicken with Rosemary--By Becca

4 servings

2 tsp canola or olive oil
4 boneless skinless chicken breasts
(1 to 1 1/4 lb)
1/4 cup orange juice
3/4 cup reduced-sodium chicken broth
1 tsp chopped fresh or 1/2 tsp dried rosemary leaves, crumbled
1/8 tsp course ground black pepper
2 tsp Dijon mustard
1 naval orange, peeled, thinly sliced

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.

2. Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.

3. Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.

4. Spoon glaze over chicken on platter, if desired, garnish with fresh rosemary sprigs.