Wednesday, July 19, 2017

Caribbean Grilled Chicken Salad

When the weather is hot and steamy outside a salad for dinner is a must! At least in my house anyway. I figured why not cool off with one of our favorite salads. A little bit spicy and a little bit sweet. The perfect combo. Serve alongside crusty french bread and you've got the perfect summer meal!

Caribbean Grilled Chicken Salad
Makes 8 Cups
Cal 127, Carbs 12.5, Fat 2.6, Fiber 4.1, Protein 12.8

14 oz. boneless skinless chicken grilled and sliced
1/3 cup Caribbean jerk marinade (I used Lawrys)
1/2 cup shredded cheese of your choice (I used cheddar jack)
1 cup mandarin orange slices
1 cup pineapple chunks
1 tomato chopped
1/4 cup lime tortilla strips
8 cups lettuce of your choice
1/3 cup dressing of your choice ( I used Kraft Zesty Lime Vinaigrette)

Combine chicken and marinade in a large ziplock bag. Place in fridge and marinate for at least 30 minutes.

Grill chicken for 5-7 minutes per side or until juices run clear.

To Assemble Salad-
Combine all ingredients together. Top with sliced chicken. Drizzle with lime dressing. Enjoy!

Tuesday, July 18, 2017

Spicy BBQ Chicken Skillet Pasta

I love BBQ Chicken and it's been a while since we've made it but I wasn't in the mood to grill tonight. So, instead of grilling I decided on this BBQ Chicken Skillet Pasta. It combines all my favorites in one tasty skillet. The perfect sweet and spicy combo and a great meal for busy weeknights!

Spicy BBQ Chicken Skillet Pasta
Serves 6
Cal 345, Carbs 52, Fat 5.1, Fiber 6, Protein 23.3

1 12 oz box short pasta of your choice (I used Ronzoni Penne)
1/2 red onion, diced
2 cups cooked chicken breast, chopped
1/3 cup BBQ Sauce
1 tbsp. sriracha
1 can petite diced tomatoes, undrained
1 cup reduced fat shredded mozzarella cheese
6 slices center cut bacon cooked crisp or 1/2 cup crumbled bacon bits
2 green onions, sliced

Cook pasta to al dente. Drain and set aside.

Meanwhile spray a large skillet with non stick cooking spray and saute onions until translucent. Add in the chicken, bbq sauce, and tomatoes. Bring to a simmer. Toss in cooked pasta. Sprinkle with cheese. Cover and cook on low 3-4 minutes or until cheese is melted. Top with chopped bacon and green onions. Enjoy!

Tuesday, July 11, 2017

Chicken Fajita Bowls

Mixing things up for Taco Tuesday by making these Chicken Fajjita Bowls. They are super easy, healthy, and delicious. The perfect dinner for those busy weeknights!

Chicken Fajita Bowls
Serves 4
Cal 290, Carbs 43, Fat 1, Fiber 2, Protein 30

16 oz boneless skinless chicken tenderloins, cut into pieces
2 tbsp. fajta seasoning
4 cups fajita veggies (I used frozen fajita veggie blend)
4 cups cooked rice
Cheese, cilantro and any other toppings of your choice

Season chicken with fajita seasoning and in a large skillet over medium high heat saute chicken for about 8-10 minutes or until juices are clear. Toss in veggies and 1/4 cup water. Cover and simmer for about 5 minutes or until veggies are tender.

Place one cup cooked rice into a bowl and evenly top with chicken and veggies. Add any additional toppings of your choice. Enjoy!

Monday, July 10, 2017

Stir Fry Sesame Chicken and Noodles

I'm getting my Asian Fix with one of my favorite stir fry dishes. It's healthy and super easy. My husband who loves all Asian food said this was a keeper. I'll have to put this one on the meal rotation. If you like dishes that pack a punch, be sure to give this one a try!

Stir Fry Sesame Chicken and Noodles
Serves 4
Cal 395, Carbs 70.5, Fat 2.7, Fiber 3, Protein 23

2 boneless skinless chicken breasts
12 oz. noodles (I used thick spaghetti noodles)
1/4 cup rice wine vinegar
1/4 reduced sodium soy sauce
2 tbsp. sesame oil, divided
2 tsp. red pepper and garlic chili paste (you can adjust this to your spice level)
1 tsp. sriracha
1/2 tsp. ground ginger
1 tsp. sugar
1 cup Asian stir fry veggies
1 tsp. canola oil
3 green onions, sliced

In a large bowl whisk together vinegar, soy sauce, one tbsp. sesame oil, chili paste, and sriracha. Set aside.

Heat 1 tsp oil in large skillet over high heat.  Add chicken. Once browned pour in sauce. Let simmer five minutes.

Meanwhile, in large saucepan cook noodles in boiling water until al dente. Drain noodles well and add to skillet. Drizzle with remaining sesame oil. Add in the veggies. Toss to combine. Top with sliced green onions. Enjoy!

Thursday, July 6, 2017

Sriracha Beef Tacos

Instead of Taco Tuesday, it's Taco Thursday in our house tonight. These Sriracha Beef Tacos with Sriracha Sour Cream put a spicy and creamy spin on the traditional Taco. They are a family favorite and delish!

Sriracha Beef Tacos
Makes 10 Tacos
Cal 130, Carbs 12.5, Fat 3.7, Fiber 2, Protein 10.2

1lb lean ground beef or turkey
2 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. sriracha
1/3 cup water
10 corn tortillas
shredded lettuce, tomatoes, cilantro, sour cream (for toppings)

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

To assemble tacos, divide filling evenly between tacos. Top with any additional toppings of your choice and enjoy!

Wednesday, July 5, 2017

Grilled Sun Dried Tomato Chicken Pasta

The Summer is just flying by! I can't believe we are already into July. After this long weekend I should probably be in a food detox but here I am making Pasta. At least this recipe is a lighter version! This dish is so easy to make and the chicken can be prepared to your liking but we enjoy grilled chicken in a lot of our pasta dishes. A family favorite!

Grilled Sun Dried Tomato Chicken Pasta
Serves 4
WW PP=10
Cal 371, Carbs 51, Fat 8, Fiber 6, Protein 31

12 oz. chicken breasts (I used boneless chicken tenderloins)
1 cup sun dried tomato pesto
2 tsp. garlic powder
5 tbsp. fat free half/half
8 oz. pasta of your choice (I used Ronzoni Spaghetti)

Season chicken with garlic powder and over medium high heat grill chicken 4-5 minutes per side or until juices run clear.

Meanwhile cook pasta to al dente and set aside. Add pesto and cream to a small saucepan and whisk until combined. Heat until bubbly.

To assemble-evenly place pasta in bowls and top with sliced chicken and sauce. minutes. Garnish with shredded basil and top with parmesan cheese if desired. Enjoy!

Thursday, June 29, 2017

Buffalo Ranch Chicken Panini

I needed something quick and easy for dinner tonight and for most that follow my blog know that besides tacos, Buffalo Chicken is another favorite of mine. We love things spicy around here so the addition of Spicy Ranch to the chicken was a big hit. Combine it with some cheese and toasty bread and you've got a fantastic spicy chicken cheesy sandwich!

Buffalo Ranch Chicken Panini
Makes 4 Sandwiches
WW PP=10
Cal 397, Carbs 48, Fat 8, Fiber 2, Protein 35

3 cups shredded cooked chicken
2 tsp. Hidden Valley Spicy Ranch Seasoning
4 slices Provolone Cheese
1/2 cup mild or medium Buffalo wing sauce (from 12-oz bottle)
1/3 cup crumbled blue cheese (optional but I love it)
Bread of your choice ( We like Ciabatta)

Heat grill or panini maker for 5 minutes.

Meanwhile, in a medium bowl, mix chicken, ranch, and wing sauce. Evenly divide chicken onto bread. Add one slice of cheese to each sandwich and sprinkle with about 2 tablespoons blue cheese. (if desired) 

Place each sandwich on grill; close grill. Cook about 2 minutes or until golden brown. Repeat with remaining sandwiches. Serve with ranch or blue cheese dressing if desired. Enjoy!
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