Ingredients
10 ounces frozen breaded chicken tenders or strips
8 medium-size flour tortillas
cooking spray
1 cup shredded Italian-blend cheese, divided
1 1/2 cups tomato pasta sauce with olives, divided

Steps

1. Preheat two-sided tabletop grill. Place chicken tenders on plate (may be paper). Microwave on HIGH 3-5 minutes or until heated. Cut chicken into bite-size pieces.
2. Lightly coat one side of the tortillas with cooking spray. Arrange 4 of the tortillas on clean work surface (sprayed side down). Sprinkle 2 tablespoons of the cheese over each tortilla, then one-fourth of the chicken. Spoon one-fourth of the marinara sauce over the chicken; then sprinkle with 2 more tablespoons of the cheese. Cover each with remaining tortillas (sprayed side out).
3. Place one or two quesadillas on grill (depending on size of grill). Cook 4-5 minutes or until golden. Let stand 2-3 minutes before cutting. Cook remaining quesadillas. Cut each quesadilla into wedges and serve.
   Note: Quesadillas may be cooked in large sauté pan preheated on medium. Double cooking time, turning once.

CALORIES (per 1/4 recipe) 580kcal; FAT 26g; CHOL 45mg; SODIUM 1560mg; CARB 61g; FIBER 6g; PROTEIN 26g; VIT A 8%; VIT C 10%; CALC 30%; IRON 20%

Ingredients
1 (8.5-ounce) pouch pre-cooked rice with cheese
1 cup tomato pasta sauce with olives
3 fresh garlic cloves
4-5 sprigs fresh Italian parsley (rinsed)

Steps

1. Combine rice and pasta sauce in small saucepan on medium.
2. Crush garlic, using garlic press, into rice. Use knife to remove garlic from bottom of press. Chop parsley finely (1 tablespoon); stir into rice.
3. Cook 2-4 more minutes, stirring occasionally, or until thoroughly heated. Reduce heat to warm; cover until ready to serve.

CALORIES (per 1/4 recipe) 130kcal; FAT 3g; CHOL 0mg; SODIUM 720mg; CARB 22g; FIBER 3g; PROTEIN 3g; VIT A 6%; VIT C 10%; CALC 6%; IRON 8%