Thursday, September 22, 2016

Skillet Bacon Cheeseburger Pasta

Mixing things up tonight for dinner. This Skillet Bacon Cheeseburger Pasta is a one pot meal that is perfect for a busy weeknight. It was a huge hit with my family and hopefully it will be with your family as well!

Skillet Bacon Cheeseburger Pasta
Serves 4
WW PP=10
Cal 407, Carbs 28g, Fat 15g, Fiber 1g, Protein 36.5

1 lb lean ground sirloin (I used 93/7)
2 1/2 cups uncooked pasta of your choice (I used elbows)
2 1/2 cups fat free beef broth
1/3 cup BBQ Sauce
1/3 cup cooked crumbled bacon
1 tbsp. bbq seasoning blend
1 1/4 cups reduced fat cheddar cheese
1 tsp. salt
1 tsp. pepper

In a large nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Season with bbq blend.

Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.

Stir in bacon and 1/2 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until cheese is melted. Enjoy!

Wednesday, September 21, 2016

Spicy Chicken BLT Wraps

I'm a big fan of BLT's but wanted to change things up a bit and make it more of a heartier dinner so I decided to add some spicy chicken to the mix. My original plan was to grill chicken breasts, but the weather had other ideas so I had to rely on my handy back up. Fully Cooked Chicken Breast Patties. Not my first choice but they actually ended up making the most delicious addition to these wraps!

Spicy Chicken BLT Wraps
Makes 4 Wraps
WW PP=12
Cal 410, Carbs 44, Fat 20, Fiber 3, Protein 18

4 boneless skinless chicken breasts, sliced (or cooked chicken patties like I used)
1/4 tsp. cayenne pepper 
8 slices center cut bacon
8 slices roma tomatoes
1/4 cup spicy ranch dressing
2 cups shredded romaine lettuce
4 tortillas of your choice (I used Misson Jalapeno-for an added kick!)

Season chicken with cayenne pepper.

Evenly divide all ingredients among the four tortillas. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom. Slice in half and enjoy!

Tuesday, September 20, 2016

Garlic Cheddar Chicken Bake

I can't even remember the last time I made a baked chicken dish. It certainly seems like it's been a while. I tend to use my oven more in the fall and winter months, and even though it's not quite fall, I've been craving baked chicken. This Garlic Cheddar Chicken Bake consists of only four ingredients. It's one of the easiest recipes ever and oh so yummy!

Garlic Cheddar Chicken Bake
Serves 4
Cal 360 Carbs 1, Fat 20.7 Protein 43.7

1.5 lbs boneless skinless chicken breasts or thighs (I used thighs)
1 cup reduced fat shredded cheddar jack cheese
1/4 cup roasted garlic seasoning blend (I used Weber)
1/5 tbsp. extra virgin olive oil

Pre-Heat oven to 400.

Arrange chicken in a shallow baking dish. Drizzle olive oil evenly over chicken. Sprinkle with garlic seasoning. Cook uncovered for 20 minutes. Remove chicken from oven and sprinkle cheese over chicken. Return to oven and continue baking another 5-10 minutes or until cheese is melted and juices run clear. Enjoy!

Sunday, September 18, 2016

Crock Pot Salsa Verde Chicken Chili

Happy Sunday! I love a good piping bowl of Chili and I love mixing things up when it comes to how I make this tasty food. Today I decided on a White Chicken Chili. I also find that Chili tastes best when made in the Slow Cooker. The longer it simmers, the better, in my opinion. This recipe is healthy, easy, and only 6 ingredients!

Crock Pot Salsa Verde Chicken Chili
Serves 4
Cal 245, Carbs 23, Fat 5.5, Fiber 5.2, Protein 25.7

16 oz. boneless skinless chicken breasts
1 tsp. garlic powder
1 tsp. chili powder
2 cans green chili enchilada sauce
1 can great northern beans, rinsed
1/4 cup picked jalapenos
Any additional toppings of your choice

Arrange chicken in bottom of slow cooker. Season with garlic and chili powder. Add in the remaining ingredients. Cover and cook on low 4-6 hours.

Before serving remove chicken from slow cooker and shred. Return back to the slow cooker. Stir, and serve with any other toppings of your choice. Enjoy!

Thursday, September 15, 2016

Slow Cooker Chicken Burrito Soup

It  may sound a tad bit strange, but trust me, it's not! I wanted to incorporate all of my favorite Burrito ingredients and transform them into a yummy soup! I know it's not technically fall yet but I was in a soup mood today and it can make a great dinner. My husband may not consider "Soup" a dinner but a hearty soup like this one should be! Your slow cooker does all the work so it's a great weeknight meal. Easy and so tasty!

Slow Cooker Chicken Burrito Soup
Serves 4
Cal 317, Carbs 29.2, Fat 9, Fiber 3.5, Protein 33.5

1 lb. boneless skinless chicken (I used tenderloins)
2 tbsp. taco seasoning
4 cups fat free chicken broth
1/2 cup pinto beans, drained
1 can rotel, undrained
1 cup reduced fat shredded Mexican cheese blend
2 cups cooked rice
Tortilla Chips, Sour Cream, Diced Tomatoes, etc. for toppings

Arrange chicken in bottom of slow cooker. Sprinkle taco seasoning over chicken. Pour in chicken broth, pinto beans, and rotel. Cover and cook on low 6 hours.

Remove chicken shred and return to slow cooker. Stir in cheese. Once melted spoon over hot cooked rice and top with tortilla chips and any other ingredients of your choice. Enjoy!

Wednesday, September 14, 2016

Sriracha BBQ Sloppy Joes

Sriracha BBQ Sloppy Joes
Serves 4
Cal 360 Fat 9.5g, Carbs 39.5g, Fiber 1g, Protein 25.2g

16 oz lean ground sirloin (I used ground turkey)
1/2 yellow onion, chopped
2 cloves garlic, chopped
1/2 cup BBQ Sauce
1 tsp. Worcestershire sauce
1 tsp. brown sugar
3 tbsp. sriracha sauce
2 tsp. dry bbq seasoning
Bakery buns or rolls (I used Kaiser rolls)

In a large skillet, on medium-low heat, brown the onions and meat. Add remaining ingredients. Cover and simmer 15 minutes. Spoon meat onto warm buns and enjoy! 

Tuesday, September 13, 2016

Spinach Seafood Salad

Yes, a Spinach Seafood Salad. It may sound a little strange, but trust me, it's SO GOOD! Healthy, easy, and packed with flavor. It makes the perfect lunch or light dinner!

Spinach Seafood Salad
Serves 6
Cal 230.3 Carbs 23.1  Fat 9.8, Fiber .5, Protein 13

10 cups baby spinach
2 cups cooked crab or lobster meat, chopped and chilled
1 cup mandarin orange segments
1/2 cup crumbled bacon
1/3 cup crumbled blue cheese
2 hard boiled eggs, sliced
1/2 cup croutons
1/2 cup Spinach Vinaigrette (I used Marie's)

In a large bowl combine all ingredients. Drizzle dressing over top and enjoy!
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