Thursday, October 20, 2016

Sloppy Cubanos

We are spicing things up tonight with these Sloppy Cubanos. They are a fun twist on the traditional sloppy joe and super tasty! I first made this a couple of years ago and they were a hit with the hubs. This time around I tweaked the recipe a bit and combined lean ground beef with the choroizo and finished it off in the crock pot. Let me tell you...this sandwich was even better than the first time. So good!

Sloppy Cubanos
Serves 6

12 oz. pork chorizo
12 oz. lean ground sirloin
1 8oz. can tomato sauce
2 tsp. garlic powder
1/2 yellow onion, diced
sliced swiss cheese
1/2 cup chopped pickles
juice of one lime
bakery rolls

In a large saucepan brown sausage,ground sirloin, and onion until cooked through. Add in the garlic powder.  Drain if necessary and add in the tomato sauce and lime juice. Let simmer for 25 minutes. Spoon into warm rolls and top with swiss cheese and pickles. Enjoy!

Wednesday, October 19, 2016

Crock Pot Chipotle Ranch Chicken Tacos

Wow, it's been a while since I've made tacos! Did I really just write that? As most who follow my blog know, I'm a full blown taco junkie and we normally have them once a week. Well, I'm back with a new Taco recipe. I love chicken tacos and I especially love them when they are made with ranch and a touch of heat from the chipotles. Easy and delish!

Crock Pot Chipotle Ranch Chicken Tacos
Makes 8 Tacos
Cal 113, Carbs 8.6, Fat 3.2, Fiber 1.5, Protein 12

16 oz boneless skinless chicken tenderloins
1/3 cup chicken broth
1 tsp. dry ranch seasoning
3 chipotle peppers in adobo, finely chopped
1 tsp. garlic powder
1 tsp. cumin
corn or hardshell tortillas
shredded cheese, tomatoes, lettuce, sour cream, cilantro and any other toppings of your choice

Arrange chicken in crock pot and season with ranch, garlic powder, cumin, and salt. Top with chopped chipotles. Pour in broth. Cover and cook on low for 4 hours. Shred and assemble tacos with desired toppings. Enjoy!

Tuesday, October 18, 2016

Kung Pao Chicken

Both my husband and I were in the mood for Asian tonight for dinner and this past spring I tried a Crock Pot Kung Pao Chicken that was really good and pretty easy. I decided to use that same recipe but instead of the crock pot I made it into a stove top version. It was delish! If you like your chicken with a "kick" then you have to give this a try!

Kung Pao Chicken 
Serves 4
Cal 194, Carbs 23.2, Fat 1.7, Protein 24

1lb. Chicken Tenderloins, cut into chunks
2 tsp. chili garlic paste
1 green pepper, cut into chunks
1 red bell pepper, cut into chunks
1/4 cup Hoisin Sauce
2 tbsp. low sodium soy sauce
1 tsp. sesame oil
2 gloves garlic, chopped
2 tbsp. rice wine vinegar
2 tbsp. honey
1 tsp. red pepper flakes
2 green onions, sliced
8 dried red chilis

In a large bowl whisk together garlic paste, hoisin, soy, sesame oil, rice wine vinegar, and honey together. Set aside.

Heat a large sauce pan or wok with one tbsp. oil. Add chicken and saute 2-3 minutes or until lightly browned. Add in the peppers and saute another 2-3 minutes. Add dried chilies and garlic. Continue cooking another 1-2 minutes and then add in the sauce. Stirring often until thickened.

Remove and serve over rice. Top with sliced green onion and chopped peanuts or water chestnuts if desired. Enjoy!

Monday, October 17, 2016

Greek Lemon Chicken

I'm obsessed with Orzo lately, and what goes great with orzo? Yep, Greek Chicken! Combine the two and you've got a fresh and flavorful meal that is healthy and easy! My kind of weeknight dinner!

Greek Lemon Chicken 
Serves 4
Cal 146, Carbs 2.5, Fat 3.7, Protein 25.7

16 oz. boneless skinless chicken
1 large lemon plus 3 tbsp. fresh lemon juice
2 tsp. oregano
1 tsp. salt
1 garlic clove, minced
1 tbsp. lemon pepper seasoning (I use Mrs. Dash)
1/2 cup feta cheese
one tomato, chopped
1/2 onion, chopped

Arrange chicken in bottom of crock pot. Add remaining ingredients, except for tomato, feta, and onion. Cover and look on low 3-4 hours.

Sprinkle with feta cheese, tomato, and onion and serve with fresh lemon. Enjoy over orzo or rice!

Sunday, October 16, 2016

Crock Pot Chicken Parmesan Soup

We have one warm day at the end of October and what do I decide to make for dinner? Soup. Yep,that's right! Go figure. You can't go wrong with chicken, cheese, and pasta, combined into a tasty soup. It is downright delicious and weight watcher friendly. Comfort food in a bowl. Yum!

Crock Pot Chicken Parmesan Soup
Serves 6
Cal 278, Carbs 33.3, Fat 4.6, Fiber 3, Protein 24.6

16 oz. boneless skinless chicken tenderloins
4 cups fat free chicken broth
1 28 oz. can crushed tomatoes
1 garlic clove, chopped
1 tsp. dry Italian seasoning blend
1 green bell pepper, chopped
1 tsp. red pepper flakes
1 tsp. salt
1 cup Italian style diced tomatoes
8 oz. pasta of your choice, cooked to al dente (I used penne)
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese

Arrange chicken in bottom of crock pot. Add remaining ingredients except for the pasta and cheeses. Cover and cook on low 4-5 hours.

Remove chicken from crock pot, shred, and return to pot. Stir in cheeses.

To serve add some of the cooked pasta to bottom of each bowl. Ladle in soup. Top with extra shredded cheese and fresh basil if desired. Enjoy!

Thursday, October 13, 2016

Broccoli Cheddar Chicken and Rice Bake

I'm in all out Fall Mode this week. It's chilly and the perfect time to fire up the oven and make some comfort food meals! This morning it was so cold that I actually put on my winter vest. Not sure that I'm ready for that type of cold, but I am sure ready for cold weather food! I love this Broccoli Cheddar Chicken and Rice Bake. It's so easy to prepare and a great way for your kiddos to eat some veggies. It's a family favorite in my house!

Broccoli Cheddar Chicken and Rice Bake
Serves 6
Cal 264, Carbs 23, Fat 7.3 Fiber 2, Protein 39

4 boneless skinless chicken breasts, cut into pieces
2 cups uncooked rice
1.5 cups chicken broth
1 can broccoli cheddar soup
2 tsp. garlic powder
1 tsp. salt
1 cup chopped broccoli
1 cup shredded cheddar jack cheese
1/4 cup grated parmesan cheese
1 mini sleeve of ritz crackers, crushed

Pre-Heat Oven to 400.

Spray a casserole dish with non stick cooking spray.

In a large mixing bowl, combine rice, broth, and soup. Mix well and pour into prepared baking dish. Top with chicken pieces, and chopped broccoli. Sprinkle with garlic powder and salt. Cover and cook for 30-45 minutes or until chicken is cooked through.

 Remove from oven and top with cheeses and crackers. Return to oven for another 10 minutes or until cheese is melted. Enjoy!

Wednesday, October 12, 2016

Crock Pot Beef Stroganoff

It's definitely starting to feel like fall around here! The rainy blustery weather puts me in the mood for comfort food and you can't go wrong with a comfort food classic like Crock Pot Chicken Stroganoff. My version is a bit lighter so you can indulge without the guilt. It's hearty, creamy, and delicious!

Crock Pot Beef Stroganoff
Serves 6
Cal 221, Carbs 9.5, Fat 11.5, Fiber 1g, Protein 14

1.5 lbs stew meat
1 clove garlic, chopped
1 cup fat free low sodium beef broth
1 packet dry onion soup mix
1 cup sliced mushrooms (I used Baby Bellas)
1 cup reduced fat sour cream
Arrange stew meat in bottom of crock pot. Add in broth, soup, and garlic. Cover and cook on low 7-8 hours or until meat is tender. 20 minutes before serving stir in mushrooms and sour cream. Serve over hot cooked egg noodles. Enjoy!
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