Quesadillas de Camarones (Shrimp) AND Lighter Chicken Parmesan

I am SO behind on my blogging...whoops! I made a few new things this week that I wanted to share! It is so fun to try new recipes! 

The first recipe is Quesadillas de Camarones (Shrimp)!  It is just like any quesadilla, but you are using shrimp instead!  It adds a much different texture as you could probably guess.  We LOVE shrimp here, so we definitely enjoyed it!!  I found the recipe at The Pioneer Woman!  I made a few moderations depending on what we had and our likes.  Here is the original recipe (with some added comments):

Ingredients

• Flour Tortillas
• 12 whole Large Shrimp, Peeled And Deveined
• 8 ounces, fluid Mexican Red Sauce -This can be enchilada sauce or taco sauce
• 1 whole Large Onion
• 1 whole Red Bell Pepper
• 1 whole Green Bell Pepper
• 2 cups Cheese, Grated (Monterey Jack Is Best)
• 2 Tablespoons Olive Oil -I use canola oil
• Salt To Taste

Preparation Instructions

Pour red sauce over shrimp. Set aside.
Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.
Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Photos of our Quesadillas!

The other recipe I tried this week was Lighter Chicken Parmesan!  It turned out DELICIOUS!!  I think I should've put the chicken over the noodles and put the rest of the marinara sauce on at the end instead of putting the extra marinara on when the chicken was on the pan (it would've added some sauce to the noodles).  I found the recipe at Macaroni and Cheesecake!  Here is the original recipe with my added comments:

Ingredients:
1 1/2 cups panko breadcrumbs -I just used seasoned breadcrumbs
1 tbsp. olive oil -I used canola oil
1/2 cup grated or shredded Parmesan cheese, plus extra for serving (if you use shredded either pulse in food processor or crumble a bit with your hands) -I just used pregrated shake kind (she suggested not to though, but it turned out just fine!)
1/2 cup all-purpose flour
1 1/2 tsp. garlic powder
salt and pepper
3 large egg whites
1 tbsp. water
vegetable cooking spray
2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
2 cups marinara sauce, warmed
about 1/2 cup shredded mozzarella cheese -I only had colby jack cheese, so that is what I used!  It still turned out delicious!
1 tbsp. chopped flat leaf parsley

Directions:
Place your oven rack to the middle position. Preheat oven to 475 degrees. Place breadcrumbs in a large skillet and add olive oil. Toast over medium heat until lightly golden brown, stirring often (approximately 10 minutes). Remove from heat and place in a shallow bowl and allow to cool slightly. Once cool, stir in the Parmesan.

In another shallow bowl, whisk together flour, garlic powder, 1 tbsp. salt (yes a tablespoon), 1/2 tsp. pepper. In third shallow dish whisk together water & egg whites.

Line a baking sheet with alumnium foil and spray cooking spray. Pat chicken dry with paper towels. Take each piece of chicken and dredge each piece first in the flour, then the egg white, and lastly the breadcrumbs, making sure chicken is fully covered. Place chicken on prepared baking sheet.

Bake chicken approximately 15 minutes. (I would suggest to start the spaghetti noodles around this time.)  Remove from oven and spoon approximately 2 tbsp. marinara sauce over chicken & top with 2 tbsp. mozzarella. Bake chicken for 5 minutes more until cheese is melted. Top with chopped parsley, parmesan & additional marinara. Serve over spaghetti noodles.

 Photos of our Lighter Chicken Parmesan

Leave me a comment if you try this!  It would be neat to hear how they turned out for you!!