Cheesy Shrimp Tortillas

2 Tbsp. butter

Two 2-lb. bags frozen raw shrimp (31-40 per pound), thawed and tails removed

1 Tbsp. finely chopped garlic

salt and pepper

1 lemon, halved

3 chipotle chiles in adobo sauce, plus 1 tbsp adobo sauce

Twelve 10-inch flour tortillas

1 lb. gouda cheese, shredded

In a large, deep skillet, melt the butter over medium-high heat. Add the shrimp, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper. Increase the heat to high and cook, stirring often, until the shrimp are just opaque, about 4 minutes. Squeeze the lemon halves over the shrimp. In a small bowl, mash the chipotles with the adobo sauce. Spread the paste in a thin layer on each tortilla. Cover half of each tortilla with a single layer of shrimp. Sprinkle the cheese over the shrimp; fold the tortillas in half. In a large nonstick skillet, working in 2 batches, cook 2 quesadillas, cheese side down, over medium-high heat until golden about 2 minutes on each side. Cut into wedges.

To freeze: Wrap each quesadilla in foil and stack 4 each into 2 resealable 1-gallon freezer bags; seal, label, and freese. The the quesadillas at room temperature for 2 hours. Cook cheese side down, as directed above.

Light Guacamole

2 large ripe avocados, peeled, divided

1 c. (8 oz.) fat-free sour cream

1/4 c. chopped onion (I sprinkle onion powder instead)

3 jalapeno peppers, seeded and chopped

6 Tbsp. minced fresh cilantro

4 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. ground cumin

1/8 tsp. pepper

Garlic

In a food processor, combine one avocado and the rest of the ingredients. Process until smooth. In a bowl, mash the remaining avocado with a fork. Stir in the pureed avocado mixture.

HIdden Valley Skillet Fajitas

1 packet Hidden Valley Salad Dressing & Seasoning Mix

2 Tbsp. olive oil

1 Tbsp. water

1 1/2 lbs. flank steak strips

3 c. assorted pepper and onion strips

4-6 (10-inch) flour tortillas, warmed

Optional fillings: guacamole, salsa, sour cream

Combine seasoning mix, oil, and water. Saute steak in dressing mixture. Add peppers and onions; cook until tender crisp. Roll in tortillas with desired fillings. (4 servings)

Pan-Fried Pork with Blueberries

2 lbs. boneless pork line, cut crosswise into eighths

Salt

Pepper

1/4 c. flour

2 Tbsp. extra-virgin olive oil

1 3/4 c. chicken broth

1 c. blueberries

2 Tbsp. butter

Season the pork with salt and pepper. Add flour and toss to coat; shake off excess. In a larget skillet, heat the olive oil. Add the pork to the skillet and cook, turning once, until browned, about 5 minutes total. Transfer to a platter.

Increase heat to medium-high. Add the chicken broth and blueberries,bring to a boil, and cook until reduced by half, about 5 minutes. Stir in the butter and season with salt and pepper. Turn off the heat and return the pork and any juices to the skillet. Divide the pork among 4 plates ans spoon sauce on top.

Spanish Rice

2 Tbsp. oil
1 1/2 c. uncooked white rice
2 c. chicken broth
1 c. chunky salsa

Heat oil over medium heat. Mix rice into skillet. When rice browns, stir in chicken broth and salsa. Cover and simmer for 20 minutes.

SWEET Potatoes

4 sweet potatoes

cooking oil

3 Tbsp. sugar

1 1/2 tsp. cinnamon

1/2 c. whipped butter

Preheat oven to 350. Rub oil on the skin of the sweet potatoes and bake them for 45-75 minutes. When they are done, the outside will have darkened and the inside will be soft. You may see liquid from the sweet potato oozing out when it's close to done. As potatoes bake, combine sugar and cinnamon in a small bowl. To serve, slice a sweet potato down the center. Add two tablespoons of whipped butter, and sprinkle some cinnamon/sugar over the top.

Sweet and Sour Chicken Stir-fry

1 Tbsp. cornstarch

1 tsp. garlic powder

1/4 tsp. salt

ground black pepper

1 lb. trimmed boneless, skinless chicken breasts, cut into bite-sized cubes

1 Tbsp. oil

1 c. 1/2"-wide strips onion

1 c. 1/2"-wide green bell pepper

2 Tbsp. freshly minced garlic

1/4 c. bottled sweet and sour stir-fry sauce

In a large bowl, combine the cornstarch, garlic powder, salt, and pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated. Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp tender, 2-4 minutes. Be careful not to overcook or the garlic may burn.

Transfer the vegetables to a large bowl and cover to keep warm. Return the pan to high heat and add another teaspoon sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4-6 minutes. Add the cooked chicken to the bowl with the vegetables. Return the pan to high heat, add the remaining oil, and cook the remaining chicken.

Return the vegetables and chicken to the pan to reheat if necessary. Transfer to a medium serving bowl, add the sauce, and mix until well combined. Divide the stir-fry among 4 serving bowls and serve.