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Yummy quesadillas in minutes

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One day when I was grocery shopping I picked up a roasted rotisserie chicken to have for a quick dinner. The next day I had just enough chicken left to make 10-minute Quesadillas. They were so yummy and only took minutes to prepare. A great way to use leftover chicken.

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10 minute Quesadillas

Serving size: 4

4 large flour tortillas

1/2 cup refried beans

1/2 cup salsa

3/4 cup roasted chicken meat,

chopped

1 cup shredded cheddar cheese

4 green onions, sliced

Sour cream

Shredded lettuce

2 medium tomatoes, chopped

Turn on broiler. Arrange tortillas on a cookie sheet. Spread refried beans over tortillas. Add salsa, then layer with chicken, onions and cheese. Place cookie sheet under broiler for one to two minutes or until the cheese melts and the tortillas are crisp. Serve topped with sour cream, lettuce and tomatoes.

Fresh Green Beans

Serving size: 12

1/2 cup butter

1 tablespoon olive oil

2/3 cup thinly sliced shallots

2 cloves garlic, minced

Salt and pepper, to taste

3 pounds fresh green beans, ends

trimmed

1/2 cup slivered almonds

Heat 1/4 cup of the butter and the oil in a small skillet until butter melts. Add shallots and garlic and cook over low heat for seven to nine minutes stirring occasionally, until very tender. Stir in remaining butter, salt and pepper. Remove from heat. Cook green beans uncovered in a large pot of boiling water for five to seven minutes until crisp, tender. Do not overcook. Drain well; transfer to a serving bowl. Add shallot butter and almonds; toss to mix and coat. Serve immediately.

Pudding Dessert

Serving size: 12

Bottom Layer:

2 cups flour

1 cup butter or margarine

8 ounces cream cheese, softened

1 cup powdered sugar

Next Layer:

2 small package instant pudding

(flavor of your choice)

2-1/2 cups milk

3 cups Cool Whip

Chopped pecans or walnuts

In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal; press into a 9- by-13 inch pan. Bake at 350 degrees for 20 minutes. Cool. In a medium bowl, combine cream cheese, powdered sugar and one cup whipped topping with electric mixer until smooth. Spread over cooled crust. Then combine pudding and milk. Spread over cream cheese mixture. Spread remaining two cups of whipped topping on top of pudding mixture. Sprinkle two tablespoons of chopped nuts over all. Chill in refrigerator until serving.

FOOD FOR THOUGHT: It’s easier to do a job than to explain why you didn’t.

GARY’S TIP: To keep your cheese slicer from sticking when slicing through soft cheeses like Velvetta, spritz the roller bar with a little bit of nonstick cooking spray. It works great!!

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