Sunday, July 23, 2006

Chicken Feta Quesadilla & Chicken Stuffed Tomato


It's 2 o'clock in the afternoon and I'm wandering around the kitchen, opening cupboards and refrigerator, trying to figure out what to eat for lunch. The single white peach I had for breakfast is no longer giving sustenance. I need some protein and I need something whole wheat. And I need it now!
A can of chunky white chicken, a whole-wheat low-carb wrap, some feta cheese, and a jar of Artichokes and Hearts of Palm Bruschetta from Trader Joe's all seem to fall into my hands as if by magic. Visions of quesadillas float through my brain. Then, interestingly enough, a tomato tumbles by. Surely someone's looking out for me.

Low-Carb Chicken Feta Quesadilla
Ingredients:
1 whole wheat, low carb wrap
1 can chunky chicken, rinsed of excess salt (available at Costco)
2-4 tablespoons Two Hearts Bruschetta (Trader Joe's)
1 tablespoon reduced fat mayonnaise
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/4 cup feta cheese, crumbled

Preparation:
In a bowl, combine the chicken, bruschetta, mayonnaise, and herbs until mixed thoroughly.
Place wrap on a cookie sheet and heat oven to 400 degrees (my apologies to those sweltering in the valley!).
Spread the feta over the wrap and top with 1/3 to 1/2 cup of the chicken mixture. Fold the wrap in half and press lightly.
Place in oven for about 12 minutes, or until filling is hot and bubbly. Don't overcook or the wrap will get weird. Let cool for just a few minutes, cut in half, sprinkle with some torn basil and eat - hungrily.

Then, take that beautiful red tomato sitting on the counter in the tomato department and:
Chicken Stuffed Tomato
Ingredients:
1 perfectly ripe red tomato, preferrably organic
1/4 cup chicken mixture from above

Preparation:
Core the tomato and hold it upside down over a bowl. Squeeze ever so slightly to allow the seeds and loose pulp to drain out. You can help the pulp along with a sharp knife.
When you have a sizeable enough hole in the center of your tomato, fill it with the chicken mixture and EAT it.

Ahhhh! Crisis averted.

5 comments:

sher said...

Ahh, that is one of my favorite meals!! And the tomato would be so great right now. Yum.

Janice said...

Can't wait to try this one; it’s simple but elegant. I'm so lazy; here's my down and dirty version which avoids that hot oven: grab low-carb flour tortilla, pop in toaster for a minute, fill with whatever is handy (usually left-over chicken, fish, etc.), top with nonfat jack cheese and Mrs. Renfro's mild salsa, microwave on medium until cheese melts, sprinkle on some fresh cilantro or oregano and let it cool slightly. Yum.

christine said...

Sher, It was so good I stuffed another tomato the next day!

Janice, Sounds like that would work just great. Quicker and cooler than mine.

Janice said...

Well, no one could be COOLER than you, but this IS a hot-weather alternative for those of us down here in 110-Degree Land

christine said...

It's so nice to be thought of as the "coolest", even if it is by one's niece, who just may be a bit biased. Hmmm? ;)