Quesadilla

I actually have several versions of this recipe that range from super easy to a little on the fussy side but seriously yummy.  I'll start with the easy version and work my way up in difficulty. 

The chicken can always be cooked separately and stored in the fridge making the cooking day of a bit easier.  I wish I could remember the name of making chicken this way.  The traditional method is to quarter a fresh onion, and then throw in a couple of sticks of celery and a whole carrot maybe cut in two so it fits in the pot along with peppercorns and bay leaf and of course chicken.  Cover with water and boil until it falls apart.  The vegetables and spices are there to give the chicken some extra flavor and are disposed of when the chicken is done.  I believe it is a French thing but I learned it so long ago I don't remember.  Chicken made this way also makes excellent chicken salad so keep any leftovers for lunch the next day.

I've also heard of people buying a rotisserie chicken and shredding the meat off that.   I've never tried this myself since boiling chicken tenders is fairly simple and there are no bones or left overs to contend with. 

I've been very lax with amounts for the recipes because this is really a to taste recipe. 

Super Easy Version
Ingredients
makes 1

GF tortilla shell (rice or corn)
Olive oil
Perdue Short Cuts Carved Chicken Breast
Shredded Mexican cheese
Sour cream
Guacamole

1. Heat a skillet on stove
2. Moisten a paper towel with the olive oil and use to lightly grease the outside only of the tortilla shell.
3. Place greased side down in skillet
4. Put cheese on one half of shell (it is important to do this first since it will melt and keep things together when you go to flip the quesadilla over).  If you are using the small corn ones just cover the entire thing with cheese and then add a second tortilla after putting chicken on.
5. Put chicken on top
6. Fold shell in half and brown bottom or top with a second tortilla shell.
7. Flip over and brown top half.
8. Serve hot with sour cream and guacamole on the side

Healthy version
Ingredients
serves 2-3 people

~1 lb of  chicken tenders (raw)
celery flakes
dried onion
peppercorns
1 bay leaf
salt
1 carrot (optional)
garlic clove
Shredded Mexican cheese
GF tortilla shells (rice or corn)
Sour cream

1. Boil chicken with celery, onion peppercorns, bay leaf and garlic (these can be dried or fresh and the quantity isn't really important about 1-2t of each.  You can also throw a carrot in there if it is kicking around) until falling apart
2. Remove chicken making sure the onions and spices stay in the pot.  Shred chicken.  The chicken can now be stored in the fridge and you can make the quesadillas later, even the next day.
3. Heat dry skillet on stove.
4. Moisten a paper towel with the olive oil and use to lightly grease the outside only of the tortilla shell.
5. Place greased side down in skillet
6. Put cheese on one half of shell (it is important to do this first since it will melt and keep things together when you go to flip the quesadilla over)
7. Put chicken on top
8. Fold shell in half and brown bottom
9. Flip over and brown top half.
10. Serve hot with sour cream and guacamole on the side

Fancy Version
Ingredients
serves 4-6

1/2c white or brown rice
1c water
1/2 can black beans rinsed
1c frozen corn
1t cilantro
1/4c frozen diced onion
~1lb raw chicken tenders
dried onion flakes
celery flakes
peppercorns
1 bay leaf
1 carrot (optional)
olive oil
salt
Shredded Mexican cheese
sour cream
guacamole

1. Put rice, beans, water, onion, corn and cilantro in rice cooker.  Put on cover and cook.
2. While this is cooking make the chicken:
1. Boil chicken with celery, onion peppercorns, bay leaf and garlic (these can be dried or fresh and the quantity isn't really important about 1-2t of each.  You can also throw a carrot in there if it is kicking around) until falling apart
2. Remove chicken making sure the onions and spices stay in the pot.  Shred chicken.  The chicken can now be stored in the fridge and you can make the quesadillas later, even the next day.
3. When both the rice and chicken are done heat the dry skillet on the stove.
4. Moisten a paper towel with the olive oil and use to lightly grease the outside only of the tortilla shell.
5. Place greased side down in skillet
6. Put cheese on one half of shell (it is important to do this first since it will melt and keep things together when you go to flip the quesadilla over)
7. Put chicken on top
8. The rice mix can either be put into the quesadilla at this point or served on the side.
9. Fold shell in half and brown bottom or top with second tortilla shell
10. Flip over and brown top half.
11. Serve hot with sour cream and guacamole on the side

Of course if you want to make a vegetarian version increase the beans and leave out the chicken.

Icky Tummy Soup

I invented this one when I first became ill and couldn't tolerate food.  I did however crave ginger.  Apparently it aids in digestion.  Garlic is also quite good for you.

Because this is for someone who is ill try to find organic ingedients and use filtered water to keep the chemicals to a minimum.  For vegetables I used the presliced vegetable packs from Whole Foods that included napa cabbage, bean sprouts, snowpeas and peppers.  I carefully picked out all of the peppers since they are in the nightshade family and can cause digestion problems in sensitive people or even allergic reactions.  If you are making the vegetables from scratch use a mandoline to cut them paper thin.

Ingredients
serves 2

1c chicken or mushroom stock
1c filtered water
1-2c thinly sliced vegetables such as bok choy, napa cabbage or carrots
a handfull of bean sprouts
a handfull of snowpeas
1c cubed tofu or shredded cooked chicken or shredded cooked salmon
Rice stick noodles
dash of Tamari
1t minced ginger
1/4t minced garlic

Place everything except the noodles in the pot and heat to boiling.  Turn down to a simmer and cook for five minutes to cook the vegetables through.  Add the rice stick noodles and continue to simmer until noodles are soft.  This will only take a minute or so.  Serve hot.  Left overs can be stored in fridge for a day or two. 
Variations:

1. If using raw chicken or salmon cut them into bite sized pieces and cook in stock first with the tamari, ginger and garlic.  Then add vegetables and finally rice sticks.
2. If the person is haveing a very bad time with food omit the tofu or meat.
3. You can also sub in rice for the rice stick noodles.

Pizza Mod

An easy way to make a frozen pizza taste better.

Ingredients

a healthy pinch of oregano
garlic powder to taste
lots of shredded mozzarella
frozen cheese GF pizza ( I like Amy's)
Parmesan cheese

Take pizza out of wrapper.  While the oven is warming up sprinkle on the oregano making sure to crush it between your fingers.  Sprinkle on the garlic powder.  Top with cheese until you can't see the tomato sauce.  Sprinkle on some Parmesan cheese. You can add more toppings such as mushroom slices, thinly sliced onion (use a mandolin) or even pepperoni (yuck).  Bake according to directions.  You might have to add a few extra minutes to get the extra cheese to brown up.

Not Your Kids' Mac & Cheese

This is something I've invented. Make all the substitutions you like. Mostly I use frozen vegetables and dried herbs in this one since I tend to only make it when I am in a rush or too tired to deal.

Ingredients:
Serves 1 or 2 depending how hungry you are you can stretch it to three if used as a side dish

1 box Annie's Rice Mac & Cheese
1-2 cups assorted frozen vegetables my preference is peas, carrots and corn mix
2t Mrs Dash original flavor
Fresh ground pepper
1T dried onion
pinches of herbs such as basil, marjoram, dill, parsley
2 slices cheddar or Swiss cheese
1/4c milk
2T butter

Bring a medium pan of water to full boil. Add vegetables and bring to second boil. Add pasta, herbs and spices and cook according to box directions.

While that is cooking take cheese packet and mix up in a microwave safe dish according to package directions with milk and butter. Stir thoroughly. Tear up cheese slices and add to cheese mix. Put in microwave for one minute. Take out, stir and put back in for another minute. Rinse and repeat until until cheese is fully melted and incorporated into the mixture.

When pasta is done, drain and stir in cheese mix.

I have used this as a side dish with Bell and Evans GF chicken nuggets. Yummy!