Wednesday, January 18, 2017

Fish Tacos with Jalapeno Lime Slaw

Instead of Taco Tuesday it's Taco Wednesday in our house tonight and I decided to mix things up with these Fish Tacos with Jalapeno Lime Slaw. I'm obsessed with Tilapia lately so I decided on some Tilapia filets to use for these tasty tacos. I created a super simple Jalapeno Lime Slaw to go on top. The flavor combos were amazing. I will definitely be making these again soon!

Fish Tacos with Jalapeno Lime Slaw
Makes 8 Tacos
WW PP=3 per taco
Cal 118, Carbs 11, Fat 4, Fiber 1, Protein 12

16 oz. Tilapia (or any fish of your choice)
1 tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. salt
Juice of one lemon
8 corn tortillas
6 cups tri color cabbage
6-7 tbsp. jalapeno ranch yogurt dressing (I used 7 tbsp. of  Opa Litehouse)
Juice of one Lime

For the tacos-Over medium heat, spray a large non stick pan with olive oil spray. 

Season fish with garlic, salt, and red pepper flakes. Place in pan and cook three minutes per side. Add lemon juice. Remove and set aside.

For the Slaw-Toss cabbage with dressing and fresh lime juice. Mix well, cover, and place in fridge or at least one hour. (I find the longer the better)

To Assemble Tacos-Evenly divide fish among the 8 tortillas. Top each one with 4 tbsp. coleslaw and serve with your favorite Taco sides. Enjoy!

Tuesday, January 17, 2017

Pretzel Crusted Chicken Tenders with Spicy Cheddar Sauce

I've been making this pretzel chicken recipe for years but I normally serve it with a honey mustard sauce. I decided to mix it up this time around and serve it with a spicy cheddar sauce. Man, I am so glad that I did! It was a hit and a new family favorite!

Pretzel Crusted Baked Chicken Tenders with Spicy Cheddar Sauce
Serves 4
Cal 199, Fat 2.2g, Carbs 15.2g, Fiber 0g, Protein 32.5g

16 oz. boneless skinless chicken tenderloins
2 cups crushed pretzels
1 tsp garlic powder
1 tsp onion powder
1/4 tsp paprika
3/4 cup reduced fat shredded sharp cheddar
3/4 cup lowfat milk
1 tbsp. butter
1 tbsp. flour
1 tsp. horseradish sauce

Preheat oven to 425 degrees. Line a baking sheet with foil and set aside.

In a large bowl, mix pretzels, paprika, onion powder, and garlic powder.

Dip each chicken tender into the pretzel mixture making sure both sides get well-coated.  Place on baking sheet. Repeat with remaining chicken.

Bake for 20-25 minutes or until pretzel coating is browned and chicken is thoroughly cooked.  Slice and drizzle with the spicy cheddar sauce. Enjoy!

For the Sauce:
In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk and horseradish sauce, and cook until slightly thickened. Stir in the cheese.

Monday, January 16, 2017

Slow Cooker Chipotle Chicken Chili

If there was ever a day to have a piping hot bowl of Chili, today is the day. We started off this wet and cold Monday with freezing rain which has now turned to all rain but it's a cold sloppy mess outside. This Chipotle Chicken Chili is the best cold weather comfort food. It's not only tasty but low calorie as well so you can enjoy without the guilt!

Slow Cooker Chipotle Chicken Chili
Serves 4
Cal 167.5 Carbs 13.7, Fat 1.5, Fiber 1.5, Protein 25

16 oz. boneless skinless chicken tenderloins
1 can chipotle sauce
1 can petitie diced tomatoes, undrained
1 cup black bean, peppers, onions, and corn blend
1 tsp. garlic powder
1/4 cup water

Arrange chicken in bottom of crock pot. Top with remaining ingredients. Stir. Cover and cook on low 4-5 hours.

Remove chicken from crock pot and shred. Return to crock pot. Stir and ladle into bowls. Enjoy!

Sunday, January 15, 2017

Pineapple Fried Rice

It's not often that we have fried rice or even order Chinese take out and I've never had Pineapple Fried Rice before. I think it's more of a Thai Cuisine? So, dinner tonight was definitely something out of the ordinary. My Pineapple Fried Rice is lower in calories and fat than the traditional and I put my own spin on it. Let me tell was a hit! Sweet, Spicy, and Delicious!

Pineapple Fried Rice
Serves 6
Cal 187.3, Carbs 37.1, Fat 2.1, Fiber 2.5, Protein 5.5

4 cups cooked and cooled brown rice
1.5 cups pineapple
1 garlic clove, chopped
3 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. red pepper flakes
1 cup pepper onion and corn blend
2 egg whites scrambled

Spray a non stick pan with cooking spray and over medium high heat saute veggies. Toss in garlic and cook for two minutes. Next add in pineapple, continue cooking another minute and add in the rice, red pepper flakes, sesame oil, egg, and soy sauce. Cook for five minutes. Top with chopped green onion. Enjoy!

Thursday, January 12, 2017

Crock Pot Caesar Chicken

What do you do when you want Chicken Caesar Salad but don't have the lettuce for the "salad" part of the meal? Well, if you are like me you make Caesar Chicken instead! I tossed a few chicken breasts into my crock pot, seasoned them, and let them cook for 3 hours. I then basted them with Caesar dressing, and topped them with chopped tomatoes and Parmesan cheese and served over a bed of orzo pasta. The end result was fantastic!

Crock Pot Caesar Chicken
Serves 4
Cal 210, Carbs 4, Fat 5, Protein 37

4 boneless skinless chicken breasts (Mine were about 6 oz)
1 tsp. garlic powder
1 tsp. salt
1 tsp. red pepper flakes
1/4 cup Lite Caesar Dressing
1/4 cup grated parmesan cheese
1 large tomato, chopped

Arrange chicken in bottom of crock pot. Season with garlic, salt, and red pepper. Cover and cook for three hours on low. Add Caesar Dressing and Parmesan Cheese and continue cooking another 10 minutes.

Remove chicken from Crock Pot and top with chopped tomato. Serve over rice or pasta. Enjoy!

Wednesday, January 11, 2017

Grilled Chicken Parmesan

If you love all the flavors of Chicken Parmesan but without all the calories then you have come to the right place! My Grilled Chicken Parmesan is low in calories and fat but full of flavor! It's simple and easy. Serve over rice or noodles and dinner is served!

Grilled Chicken Parmesan
Serves 3
Cal 220, Carbs 5, Fat 9, Protein 35.6

3 boneless skinless chicken breasts (Mine were about 6 oz)
1 tsp. garlic powder
1 tsp. dry italian seasoning blend
1/2 cup tomato sauce
1/2 cup shredded mozzarella cheese

Line a baking sheet with foil and spray with non stick cooking spray. Set aside.

Season chicken with garlic powder and dry italian seasoning. Grill over medium-high heat, about 7 minutes per side or until juices run clear. Transfer chicken to baking sheet and top with tomato sauce and cheese. 

Place back onto grill and cook 2-3 minutes or until cheese is melted and bubbly. Top with chopped parsely or basil, if desired. Enjoy!

Tuesday, January 10, 2017

Taco Rice Bowls

It seems like I am always making tacos. It's a favorite in our house and I'll admit, after making so many different variations, I'm having a hard time coming up with another new taco recipe. So this time around I decided to forgo the taco shells and make taco rice bowls instead. Easy, Simple, and Delicious. Add your favorite taco toppings and dinner is served!

Taco Rice Bowls
Makes 4 Bowls
Cal 360, Carbs 41, Fat 10, Fiber 2, Protein 25

16 oz. lean ground beef or turkey
4 cups cooked rice of your choice-(I used Brown)
2 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1/4 cup salsa
Additional Toppings of your Choice (We used Cheese, Lettuce, Tomatoes, and Sour Cream)

Brown ground beef in a large skillet over medium high heat. Drain and add in the chili powder, cumin, garlic powder, and onion powder. Stir in salsa. Simmer for 10 minutes.

To assemble bowls-Evenly spoon meat mixture over one cup rice and top with your favorite taco toppings. Enjoy!
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