per serving: 571 calories; 44 grams protein; 25 grams total fat; 7 grams fiber; 10 gram saturated fat; 44 grams carbohydrates; 106 mgs cholesterol; 872 mgs sodium; 15 WW points plus

Kid Friendly $12 Dinners

Chicken Quesadillas with Fresh Corn Relish


3 tablespoons lime juice

2 tablespoons olive oil

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon coarse salt

1 pound chicken tenders

2 ear(s) fresh corn shucked

1 15-ounce can black beans rinsed and drained

4 large flour tortillas

1 cup shredded Mexican blend cheese

1/2 cup sour cream

1/2 cup prepared chunky salsa


In a large bowl, whisk lime juice, olive oil, chili powder, cumin and salt. Remove half of mixture and pour into a large resealable plastic bag. Add black beans (reserve a few for the quesadillas) to bowl with the remaining mixture.
Add chicken to marinade in bag. Refrigerate while heating grill to medium-high heat.
Once grill is heated, place corn on grill and cook 12 minutes, turning, until some of the kernels are a little charred. Remove from grill and cut kernels from cobs. Combine kernels in bowl with beans and reserved marinade.
Remove chicken from bag, discard marinade and grill about 2-4 minutes per side, or until opaque throughout and no longer pink in the center. Slice into thin strips. Place tortillas on grill. Divide cheese, chicken strips and a little of the corn mixture on one half of each tortilla. Fold them in half and grill 1 minute. Turn over and grill another minute. Repeat with all ingredients if you need to work in batches. Serve quesadillas with sour cream, remaining corn relish and salsa.

Watermelon and Berry Salad


2 cups medium watermelon cut into cubes

2 cups strawberries hulled and diced

1 1/2 pint container fresh blueberries

2 tablespoons sugar


Mix watermelon, strawberries, blueberries and sugar in large bowl and toss gently. Let stand at least 30 minutes and up to 2 hours.