Grilled Paprika Shrimp Quesidillas

From RR 30 min meals!

1 lb large shrimp shelled and deveined
EVOO for drizzling
1 1/2 tsp sweet smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
salt and pepper
1 lime juiced
Small handful of cilantro
avocado sliced
1/2 lemon juiced
8 large tortilla, heated
2 tomatoes diced (left these out)
4 scallions chopped (left these out)
2 1/2 shredded cheese
Pam spray

Recipe says to cook shrimp on skewers, and then grill the quesadilla once it's made...but that's way to much trouble.

So season the shrimp with all this stuff. Cook however you want.
Then add lime to the avocado and put all together for a quesadilla. Heat however you want, Done.

Taco Salad with Homemade Seasoning

Ingredients

Measured Out

Shaken

Dinner-Taco Salad from Aunt Kathy? Aunt Murray?

The first time I had this salad I must admit I thought it was odd. But in 6 years I've probably eaten it 20+ times. The thing that makes this different are adding crunched up Doritos, along with Thousand Island Dressing. Will prefers to eat his chips out of the bag, but I add mine right to the salad!

Guacamole Dip

I was planning on sharing this with friends, but I bought two avocados and one was really brown. So we just used one and ate it all!

For 2 ppl...as an appetizer

1 ripe Haas avocado
1/2 T EVOO
Lime juice
Salt
Pepper

Mash avocado. Add ingredients. Eat with tortilla chips.
YUMMY!
We ate this so fast there wasn't time for a picture.

Grilled Turkey Club Quesadillas

Taken from Kraft Food & Family

Tortillas
Mayo
chili powder
turkey breast (sandwich meat)
bacon
cheese

Spread half the tortillas with mayo and sprinkle with chili powder.
Layer one half with turkey, bacon, and cheese. Fold tortillas.

Grill 3 minutes on each side or until golden and cheese is melted.

Cheesy Chicken Enchiladas

These were awesome! Next time I may even add a little chili powder, or taco seasoning.

Ingredients:

2 boneless, skinless chicken breasts

2 oz. reduced fat sour cream

2 oz. Ranch salad dressing

flour tortillas (5)

jar of salsa (optional)

shredded mexican cheese

Directions:Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan. Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish.
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

From http://annieseats.wordpress.com/?s=benchiladas