Thursday, December 8, 2016

Cheesy Pepper Jack Baked Tacos

So happy it's almost the weekend! It's another Taco Night around here. I honestly have to say that I NEVER get sick of tacos! Hence why we have them so often. I do try and come up with new ways to prepare them but classic beef tacos are by far my favorite! This recipe combines the traditional beef taco along with pepper jack cheese and sriracha for a spicy, cheesy, fantastic taco!

Cheesy Pepper Jack Baked Tacos
Makes 10 Tacos
Cal 195, Carbs, 10.2, Fat 9.4, Fiber 1, Protein 14.7

1.5 lbs lean ground beef or turkey
1 taco packet
1/2 cup water
2 tbsp. sriracha 
1 cup shredded pepper jack cheese
10 hard shell tacos
additional toppings of your choosing

Pre-Heat oven to 350

Brown ground beef over medium high heat. Drain and add in the taco seasoning, water, and sriracha. Let simmer for about 10 minutes. Spoon into taco shells and sprinkle with cheese.

Bake for about 15 minutes or until cheese is melted. Serve with additional toppings of your choice. Enjoy!

Wednesday, December 7, 2016

Crock Pot Greek 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!

Crock Pot Greek 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!

Tuesday, December 6, 2016

Crock Pot Orange Chicken

This is one of my favorite meals for busy weeknights, like today. The Crock Pot does all the cooking and the end result is pure deliciousness!

Crock Pot Orange 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, cut into pieces
2 oz frozen orange juice concentrate
1 tbsp sesame oil
1/2 tsp. red pepper flakes
3 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 and serve over hot cooked rice. Sprinkle with sesame seeds. Enjoy!

Monday, December 5, 2016

Mini Oven Baked Cheeseburgers

I normally don't bake burgers in the oven but with the cold and snowy weather we've been having I was not about to go outside and use the grill. I found this fun recipe on Pinterest and let me tell ya... I am so glad that I did! These burgers were so good and so easy. I served them along side homemade oven fries and my family gobbled it up!

Mini Oven Baked Cheeseburgers
Makes 10 Burgers

1 lb lean ground beef
1/3 cup cooked and crumbled bacon or bacon bits
1 pkg lipton onion soup mix
1/4 cup ketchup
1/3 cup water
4 slices cheddar cheese, cut into piece
2 tablespoons dill pickle relish
6 bakery hamburger buns, split

Heat oven to 350°F.

Spray 12 regular-size muffin cups with cooking spray

Press half of a bun, cut side up, into each muffin cup and set aside

In a large saucepan brown beef. Add in water, onion soup, bacon, and ketchup. Simmer for five minutes.

Divide mixture evenly among muffin cups. Gently press mixture down into cups. Top with cheese.

Bake 8-10 minutes or until cheese is melted and bubbly. Top with relish. Enjoy!

Thursday, December 1, 2016

Crock Pot Pesto Provolone Chicken

I love love love Pesto! I put the stuff on everything. It's just so good! Pesto Mozzarella Chicken is one of my absolute favorites and was on the menu for tonight until I realized I was out of mozzarella and with a sick kiddo at home I was not going to make it out to the store. I subbed the mozzarella with Provolone instead and it was even better! It was a hit!

Crock Pot Pesto Provolone Chicken
Serves 4
Cal 229, Carbs 1.7, Fat 12.5, Protein 28.2

4 boneless skinless chicken breasts
pinch of red pepper flakes
2 tsp. garlic powder
1/2 cup pesto sauce
4 slices provolone cheese
Chopped tomato (Optional for garnish)

Arrange chicken in bottom of crock pot. Sprinkle with garlic powder, red pepper flakes, and top with pesto. Cover and cook on low for 3-4 hours. About 15 minutes before removing from crock pot sprinkle cheese on top. Serve over noodles or rice. Enjoy!

Wednesday, November 30, 2016

Crock Pot Chicken Cordon Bleu Soup

It's cold and blustery today which means it's time for Soup! This Crock Pot Chicken Cordon Bleu is one of my favorites. It's crazy good...and easy! I'm all about easy meals this time of year. Next time you are in the mood for a hearty soup...give this one a try. You won't be disappointed!

Crock Pot Chicken Cordon Bleu Soup
Makes 8 Cups
WW PP=5 per cup
Cal 206, Carbs 12.7, Fat 8.7, Fiber 1, Protein 19.1

6 cups fat free chicken broth
1 cup water
1 cup lowfat milk (I used 2 percent)
1 small yellow onion, chopped
1 tsp. salt
1 tsp. garlic powder
6 cups shredded hash brown potatoes (I used frozen)
4 oz. reduced fat cream cheese, softened
1/2 cup shredded swiss cheese
1/2 cup shredded cheddar cheese
2 cups cooked chopped chicken
1 cup chopped ham

Add chicken broth, water, potatoes, cream cheese, salt, and garlic powder to crock pot. Stir until combined. Cover and cook on low 6 hours.

After 6 hours add in the chicken, ham, milk, and cheeses. Cover and continue cooking for an additional 45 minutes or until cheese is melted and soup is thickened. Ladle into bowls and enjoy!

Tuesday, November 29, 2016

BBQ Chicken and Carmalized Onion Quesadillas

I've decided to take advantage of the nice weather and grill chicken for dinner tonight. I didn't want the usual grilled chicken so I decided on BBQ Chicken Quesadillas with caramelized onions. Yum! A fun twist on the traditional Quesadillas. Add your favorite fillings and serve with the rice or beans and you've got a delicious dinner!

BBQ Chicken and Caramelized Onion Quesadillas
Serves 4
WW PP=11
Cal 405, Carbs 43.2, Fat 13.5, Fiber 2, Protein 27.7

1 lb. boneless skinless chicken, grilled and sliced
1 cup caramelized onions
1/2 cup BBQ Sauce
1/2 cup diced tomatoes and green chiles
8 slices reduced fat sharp cheddar cheese (I used Sargento Ultra Thin)
8 6 inch Flour Tortillas

Heat a griddle over medium high heat. Spray with non stick cooking spray.

In a large bowl combine chicken, bbq sauce, carmalized onions. diced tomatoes and green chiles. Mix well.

To assemble Quesadillas top four tortillas with chicken mixture and two slices of cheese. Place remaining tortilla on top and press down for about 4 minutes per side or until golden brown.

Serve with sour cream and salsa for dipping. Enjoy!

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