Chicken Quesadillas with a Balsamic Vinegar Corn Salad

I made this a few years ago for my granny.  We both fell in love with this recipe.  I got the recipe from one of her old Weight Watcher Cookbooks (probably one of the first cookbooks they published - you know the ones that had a lot of weird recipes in them but this one was actually delicious!).

Chicken Quesadillas with a Balsamic Vinegar Corn Salad

Ingredients for Salad

1 c thawed frozen corn kernels
1/2 c green bell pepper, seeded & diced
1/2 c tomato, seeded & diced
2 tbs chopped fresh cilantro
2 tsp balsamic vinegar
1/4 tsp salt

Ingredients for Quesadillas

1 1/2 c shredded cooked chicken breast
1 c shredded lettuce
1/2 c thick & chunky salsa
6 (8") flour tortillas
1/2 c shredded sharp cheese

Directions:

In a medium size bowl, combine all the salad ingredients and set aside.  In another medium-size bowl, combine the shredded chicken, lettuce, and salsa. Divide among three of the tortillas. Sprinkle with cheese. Top with the remaining tortillas.  Spray a large nonstick skillet with nonstick cooking spray.  One at a time cook the quesadillas until lightly browned, approximately 3 minutes on each side; turning carefully with a spatula. Cut the quesadillas into quarters. Arrange 3 quarters on each of the 4 plates. Serve with the salad on the side.

Serves: 6        6 WW Points

Tilapia Fish Tacos

Tilapia Fish Tacos

Ingredients:

4 oz Tilapia fillet
Vegetable Oil Spray
2 tsp Taco Seasoning (you can use a pkg mix or look up my recipe for taco seasoning mix)
Cilantro
Half Lime, Sliced
2 Corn Tortillas
2 TBS Salsa
1 c Lettuce

Directions:

Spray aluminum foil. Place fillet o top.  Spray fillet, sprinkle taco seasoning and cilantro. Top with slice limes. Fold aluminum foil. Bake in 350 degree oven for 20-25 minutes.

Warm corn tortillas. Fill with fish and taco ingredients.

Serves: 1  Calories: 270 for both