Quesadillas

Ingredients 2 tortillas 1/4 cup cheese Olives or salsa, optional Directions Sprinkle cheese on top of tortilla. Add olives or salsa if desired. Place other tortilla on top and bake in microwave for 30 seconds until cheese melts. For a crispy quesadilla, have adult bake them in the oven.

Vegetable Dill Dip

Ingredients 1 cup sour cream 1 cup mayonnaise 1 tablespoon dill weed 1 teaspoon parsley flakes 1 teaspoon seasoned salt Dash garlic powder Directions Mix all ingredients together thoroughly. Ready to eat immediately, but it tastes best after setting about 1 hour to let spices mingle.

Dilled Coleslaw

Ingredients 1 head green cabbage, chopped or shredded 1 or 2 green bell peppers, chopped 2 tablespoons chopped fresh dill or 2 tsp. dried dill weed 1 cup mayonnaise (low fat is fine) 1/3 cup buttermilk Salt and pepper to taste Directions In large bowl, combine cabbage and peppers. In small bowl, combine dill, mayonnaise,

Ham and Cheese Quesadillas

Ingredients 4 large flour tortillas 1 tablespoon vegetable oil 1 cup shredded Monterey Jack or Cheddar cheese 8 oz. deli ham, roughly chopped 1/2 cup diced tomato 2 green onions, sliced Salsa on the side (for dipping) Directions Preheat oven to 425°. Working with one tortilla at a time, place it on a plate and

Tangy Dill Potato Salad

Tangy Dill Potato Salad

Ingredients 3 pounds new potatoes, scrubbed and quartered 1/2 cup Italian-style salad dressing 3/4 cup mayonnaise 1/4 cup chopped green onions 2 teaspoons chopped fresh dill 1 teaspoon Dijon mustard (optional) 1 teaspoon lemon juice 1/8 teaspoon pepper Directions Bring large pot of water to boil. Add potatoes, and cook for about 10 ? 15

Baked Potato Salad with Dill

Ingredients 4 baking potatoes 4 ounces fresh bean sprouts 1/4 cup coarsely chopped walnuts 4 celery, thinly sliced 4 radishes, sliced 3 tablespoons chopped fresh dill weed 2 tablespoons chopped fresh parsley 1/3 cup mayonnaise 2 tablespoons lemon juice 4 teaspoons Dijon-style prepared mustard 1/4 teaspoon curry powder Directions Preheat oven to 400°. Pierce potatoes

Easy Breakfast Quesadillas

Ingredients 1/2 cup shredded Mexican cheese blend (2 oz.) 2 whole wheat or flour tortillas (7-inch) 4 slices Canadian bacon (2 ½ oz.) 4 eggs, beaten Salsa Directions Sprinkle 1/4 cup cheese on one side of each tortilla. Top each with 2 bacon slices. Coat large nonstick skillet with cooking spray; heat over medium heat

Cinnamon Quesadilla

Ingredients 3 tablespoons cream cheese 2 (8-inch) whole wheat flour tortillas 2 teaspoons brown sugar Pinch of cinnamon 1 tablespoon butter Cinnamon sugar for sprinkling Directions Spread cream cheese in an even layer over one of the tortillas. Sprinkle with brown sugar and cinnamon, then top with second tortilla to form a sandwich. Melt butter