Tuesday, August 30, 2016

Creamy Jalapeno Chicken

If you are like me and love Jalapeno Poppers, then you have to give this recipe a try! It combines all the flavors of a jalapeno popper smothered over chicken and topped with Bacon. Best yet, my version is healthier and weight watcher friendly so that you can enjoy it without the guilt!

Creamy Jalapeno Chicken
Serves 4
Cal 331, Fat 17g, Carbs 2.6g, Fiber 0g, Protein 43g

4 boneless skinless chicken breasts
1 tablespoon chili powder
1/8 teaspoon salt
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1/3 cup sliced pickled jalapeno chile pepper, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 8 - ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
2 slices regular bacon or turkey bacon, crisp-cooked and crumbled

Sprinkle chicken with chili powder and salt.

Arrange chicken, in bottom of crock pot. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper. 

Cover and cook on low-heat for 5 to 6 hours or on high-heat  for 2 1/2 to 3 hours.
Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. And top with crumbled bacon. Enjoy!

Thursday, August 25, 2016

Creamy Crock Pot Chicken Enchilada Soup

I know, I know. Soup in the Summer? Well, if you are like me and enjoy soup any time of the year, then you have to give this recipe a try! It is the perfect recipe for a busy weeknight. Toss everything in the crock pot in the morning and dinner is ready at the end of the day!

Creamy Crock Pot Chicken Enchilada Soup
Serves 6
Cal 130, Carbs 8.5, Fat 5.3, Fiber .6, Protein 12.6

16 oz. boneless skinless chicken (I used tenderloins)
1 tbsp. chili powder
1 tsp. garlic powder
1 can petite diced tomatoes
1 small yellow onion, chopped
1 can enchilada sauce
1 cup corn
4 cups fat free chicken broth
1 can chopped green chiles
1/2 cup reduced fat sour cream
1/2 cup shredded cheese ( I like Kraft american cheese blend)

Add all the ingredients to the crock pot except cheese and sour cream. Stir and cover. Cook for 4-6 hours on low. During the 30 minutes of cooking, remove chicken breasts and shred. Return to crock pot and add the cheese and sour cream. Stir well. Ladle into soup bowls and garnish with toppings of your choice. Enjoy!

Wednesday, August 24, 2016

Chinese Chicken Chopped Salad

I love a good chopped salad and this Chinese Chicken Chopped Salad was a fun change from our usual dinner salads. Easy and packed with flavor both my husband, son, and I gobbled this down. It was a hit!

Chinese Chicken Chopped Salad
Serves 4
Cal 295, Carbs 26.7, Fat 10, Fiber 3, Protein 24

2 large chicken breasts, cooked and sliced (I grilled mine)
2 cups chopped romaine lettuce
1 head cabbage, chopped
1/2 cup sliced almonds
1/4 cup chow mein noodles
1/4 cup wonton strips
1 cup mandarin oranges
3 green onions, chopped
1/2 cup sesame asian dressing (I used Kraft)

In a large bowl toss all ingredients together and serve! Easy peasy!

Monday, August 22, 2016

Sriracha Beef Baked Tacos

I seriously can't get enough Sriracha lately. I love the stuff so I try to incorporate it into recipes often. This taco dish is a family favorite and the Sriracha gives this tasty recipe a nice little "kick." It's healthy, easy, and ready in under 20 minutes. A win/win if you ask me!

Sriracha Beef Baked Tacos
Makes 12 Tacos
WW PP=4 (per taco)
Cal 135, Carbs 7, Fat 7.5g, Fiber 1g, Protein 11.2

1.5lbs extra lean ground beef or turkey
2 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. sriracha
1.25 cups reduced fat shredded sharp cheddar
12 hard shell tacos
shredded lettuce, tomatoes, cilantro, sour cream (for toppings)

Arrange taco shells in a baking dish.

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

To assemble tacos, divide filling evenly between tacos. Top with shredded cheddar. Bake at 375 for 15 minutes or until cheese is melted and taco shells are nicely browned and crispy. Top with any additional toppings of your choice. Enjoy!

Thursday, August 18, 2016

Sweet Fire Chicken

I've never been a big fan of Chinese food. My husband on the other hand absolutely loves it. Given Sweet Fire Chicken isn't a traditional Chinese dish, it's as close to Asian as I get! Sweet and Spicy and packed with flavor!

Sweet Fire Chicken
Serves 4
WW PP=11
Cal 428, Carbs 69.5, Fat 4, Fiber 2, Protein 28

16 oz. boneless skinless chicken breasts, cut into chunks
2 tbsp. cornstarch
1/4 cup flour
1 tbsp oil, divided
1 tsp minced garlic
1 tsp. red pepper flakes
2 cups pineapple chunks
1 red bell pepper, chopped
1 cup fresh pineapple chunks
3 green onions, sliced
1/2 cup spicy pineapple sauce (I used Archer Farms)
4 cups cooked rice

Toss chicken in corn starch and flour and set aside. 

Heat 1/2 tablespoon of the oil in large nonstick skillet over medium-high heat. Add garlic and red pepper flakes and saute for about one minute. Add red pepper and pineapple and stir fry for about 3-4 minutes. Add sauce and cook until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5-10 minutes or until cooked through. Return pepper mixture to skillet; stir fry until well blended. Garnish with green onion and additional red pepper flakes if desired. Serve over rice. Enjoy!

Wednesday, August 17, 2016

Crock Pot Buffalo Chicken Tacos

I'm all about easy meals this week and easy and crock pot go hand in hand! (at least for me anyway) Tonight's dinner combines two of my favorites (buffalo chicken and tacos) to create an incredibly tasty meal! Easy Peasy!

Crock Pot Buffalo Chicken Tacos
Makes 10 Tacos
Cal 105, Carbs 11, Fat 1.3, Fiber 2, Protein 13

1.5 lbs boneless skinless chicken
1 tsp. garlic powder
1/2 cup chicken broth
1/3 cup buffalo wing sauce (I use Franks)
10 corn tortillas
1 bunch green onions, chopped
any additional toppings of your choice (I love tomatoes, cheese, and sour cream)

Arrange chicken in bottom of crock pot. Season with garlic powder. Pour in chicken broth. Cover and cook on low 3-4 hours.

Shred chicken and add in the wing sauce. Cover and continue to cook another 15 minutes or until sauce is heated through.

Evenly divided chicken among 10 tortillas. Top with chopped green onion and any other toppings of your choice. Enjoy!

Tuesday, August 16, 2016

Crock Pot Orange Sesame Chicken

I've been in a bit of a dinner rut lately I wanted to mix it up a little and that is when I decided instead of Sesame Chicken I would make Orange Sesame Chicken instead. The sesame oil and soy sauce really went well with the orange juice and it made the perfect flavor combination. The end result was fabulous!

Crock Pot Orange Sesame 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
2 oz frozen orange juice concentrate
1 tbsp sesame oil
2 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 cut into chunks and serve over hot cooked rice. Sprinkle with sesame seeds. Enjoy!
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