Monday, August 22, 2016

Sriracha Beef Baked Tacos

I seriously can't get enough Sriracha lately. I love the stuff so I try to incorporate it into recipes often. This taco dish is a family favorite and the Sriracha gives this tasty recipe a nice little "kick." It's healthy, easy, and ready in under 20 minutes. A win/win if you ask me!

Sriracha Beef Baked Tacos
Makes 12 Tacos
WW PP=4 (per taco)
Cal 135, Carbs 7, Fat 7.5g, Fiber 1g, Protein 11.2

1.5lbs extra lean ground beef or turkey
2 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. sriracha
1.25 cups reduced fat shredded sharp cheddar
12 hard shell tacos
shredded lettuce, tomatoes, cilantro, sour cream (for toppings)

Arrange taco shells in a baking dish.

Over medium high heat brown ground beef, drain. Add in the chili powder, cumin, garlic powder, and sriracha. Turn heat to low and let simmer 5-7 minutes. Stirring occasionally.

To assemble tacos, divide filling evenly between tacos. Top with shredded cheddar. Bake at 375 for 15 minutes or until cheese is melted and taco shells are nicely browned and crispy. Top with any additional toppings of your choice. Enjoy!

Thursday, August 18, 2016

Sweet Fire Chicken

I've never been a big fan of Chinese food. My husband on the other hand absolutely loves it. Given Sweet Fire Chicken isn't a traditional Chinese dish, it's as close to Asian as I get! Sweet and Spicy and packed with flavor!

Sweet Fire Chicken
Serves 4
WW PP=11
Cal 428, Carbs 69.5, Fat 4, Fiber 2, Protein 28

16 oz. boneless skinless chicken breasts, cut into chunks
2 tbsp. cornstarch
1/4 cup flour
1 tbsp oil, divided
1 tsp minced garlic
1 tsp. red pepper flakes
2 cups pineapple chunks
1 red bell pepper, chopped
1 cup fresh pineapple chunks
3 green onions, sliced
1/2 cup spicy pineapple sauce (I used Archer Farms)
4 cups cooked rice

Toss chicken in corn starch and flour and set aside. 

Heat 1/2 tablespoon of the oil in large nonstick skillet over medium-high heat. Add garlic and red pepper flakes and saute for about one minute. Add red pepper and pineapple and stir fry for about 3-4 minutes. Add sauce and cook until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5-10 minutes or until cooked through. Return pepper mixture to skillet; stir fry until well blended. Garnish with green onion and additional red pepper flakes if desired. Serve over rice. Enjoy!

Wednesday, August 17, 2016

Crock Pot Buffalo Chicken Tacos

I'm all about easy meals this week and easy and crock pot go hand in hand! (at least for me anyway) Tonight's dinner combines two of my favorites (buffalo chicken and tacos) to create an incredibly tasty meal! Easy Peasy!

Crock Pot Buffalo Chicken Tacos
Makes 10 Tacos
Cal 105, Carbs 11, Fat 1.3, Fiber 2, Protein 13

1.5 lbs boneless skinless chicken
1 tsp. garlic powder
1/2 cup chicken broth
1/3 cup buffalo wing sauce (I use Franks)
10 corn tortillas
1 bunch green onions, chopped
any additional toppings of your choice (I love tomatoes, cheese, and sour cream)

Arrange chicken in bottom of crock pot. Season with garlic powder. Pour in chicken broth. Cover and cook on low 3-4 hours.

Shred chicken and add in the wing sauce. Cover and continue to cook another 15 minutes or until sauce is heated through.

Evenly divided chicken among 10 tortillas. Top with chopped green onion and any other toppings of your choice. Enjoy!

Tuesday, August 16, 2016

Crock Pot Orange Sesame Chicken

I've been in a bit of a dinner rut lately I wanted to mix it up a little and that is when I decided instead of Sesame Chicken I would make Orange Sesame Chicken instead. The sesame oil and soy sauce really went well with the orange juice and it made the perfect flavor combination. The end result was fabulous!

Crock Pot Orange Sesame Chicken
Serves 4
WW Points Plus=4 (without rice)
Cal 172, Fat 2.5g, Carbs 9.5, Fiber 0, Protein 26g

16 oz. boneless skinless chicken breasts
2 oz frozen orange juice concentrate
1 tbsp sesame oil
2 tsp soy sauce
4 tsp brown sugar
1/2 tsp ground ginger
1/3 cup water
1 tbsp cornstarch
1 tsp sesame seeds

Place chicken in crock pot.

In a mixing bowl add all ingredients except cornstarch and sesame seeds. Whisk until well blended and pour over chicken. Cook on low for 4 hours.

Remove chicken from slow cooker and add cornstarch to the sauce. Whisk and place chicken back in slow cooker and continue cooking for an additional 30 minutes. Remove chicken cut into chunks and serve over hot cooked rice. Sprinkle with sesame seeds. Enjoy!

Monday, August 15, 2016

Grilled Chicken Caesar Pasta

Hard to believe it's almost back to school time and summer will be over before we know it! Even though fall is rapidly approaching, I am still grilling like crazy! This Grilled Chicken Caesar Pasta is so good! If you like Grilled Chicken Caesar Salads then you have to give this recipe a try!

Grilled Chicken Caesar Pasta
Serves 6
WW PP=10
Cal 375.8, Carbs 46, Fat 10.5, Fiber 5, Protein 27.1

4 boneless skinless chicken breasts
2 tsp. garlic powder
12 oz. short pasta of your choice, cooked to al dente
1 tomtato, chopped
1/2 cup light caesar dressing
1/2 cup croutons
1/2 cup freshly grated parmesan cheese
Juice of one lemon

Season chicken with garlic powder and grill 5-7 minutes per side over medium heat or until juices run clear. Slice and set aside.

Toss pasta, dressing, tomato, and lemon juice together. Combining well. Top with sliced chicken, croutons, and cheese. Enjoy!

Wednesday, August 10, 2016

Sriracha Taco Salad

It's another hot one out there today and hot weather calls for salads for dinner. You can never go wrong with a good ole taco salad and since we love things spicy around here, added Sriracha was an added plus. Tasty!

Sriracha Taco Salad
Makes 10 Cups
Cal 159, Carbs 9.6, Fat 7.1, Fiber 2, Protein 13.6

16 oz lean ground beef or turkey
1 taco packet
1 tbsp. Sriracha (you can use more or less depending on your spice level)
1/4 cup jalapeno slices
1/2 cup water
1 large bagged salad
1 cup reduced fat shredded cheddar cheese
2 plum tomatoes, chopped
2 green onions, sliced
1 cup crushed tortilla chips

In a large skillet brown meat. Drain and stir in taco seasoning, beans, water, and sriracha. Let simmer for 10 minutes.

While meat is simmering, chop veggies and toss with lettuce, cheese, and tortilla chips. Top with meat. Serve with any other additional toppings of your choice. (We like sour cream and catalina dressing) Enjoy!

Tuesday, August 9, 2016

Creamy Sun-Dried Tomato Linguine

I love a good pasta dish and I love Sun-Dried Tomatoes so of course combine the two and it's heaven! This dish is easy to prepare and easy on the waistline. So, dig in and enjoy!

Creamy Sun Dried Tomato Linguine
Serves 6
Cal 285, Carbs 49.6, Fat 4.3, Fiber 3, Protein 11.1

12 oz. linguine cooked to al dente
1/3 cup sun dried tomatoes
1/2 cup grated parmesan cheese
1/3 cup fat free half and half
2/3 cup 2 percent milk
1 tsp. salt
1 tsp. garlic powder

Cook pasta to al dente. Drain and return to pan.

While pasta is cooking in a large sauce pan over medium heat whisk together milk, cream, parmesan cheese, salt, and garlic powder. Once it starts to boil reduce heat to low and add in the sun dried tomatoes. Let simmer for five minutes. Pour sauce over hot pasta, tossing well. Top with shredded basil and extra parmesan cheese if desired. Enjoy!
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