Wednesday, October 26, 2016

Pizza Baked Gnocchi

This is one of my favorite meals! Fluffy pillowy mounds of pure deliciousness packed into every bite! Is pillowy even a word? Not sure but it's the best way to describe it! Over the years I've met people who either hate gnocchi or love it. I'm one of those who loves it! Even my 5 year old gobbled it up. This recipe is super easy and super delish! You can't go wrong when you combine pizza toppings!

Pizza Baked Gnocchi
Serves 6
Cal 310, Carbs 47.5, Fat 8.1, Fiber 2, Protein 13

2 cups of your favorite pizza or marinara sauce
1/4 teaspoon crushed red pepper flakes
1.5 packages gnocchi 
1.25 cups shredded reduced fat mozzarella cheese
1/8 cup grated parmesan cheese
2 oz. pepperoni (I used reduced fat)

Preheat your oven to 375 degrees 

Add a layer of sauce to a bottom of a baking dish. 

Bring a large pot of salted water to a boil and cook gnocchi for 5 minutes or until they are floating to the top. Drain and mix half of the gnocchi with the sauce and red pepper. Transfer to the baking dish and top with a layer of the cheeses and pepperoni. Repeat. 

Bake for 20 minutes or until bubbly and cheese is melted. Enjoy!

Tuesday, October 25, 2016

Cashew Chicken Salad

In my house we mostly have salads for dinner in the summer, when it's too hot to use the oven and I'm in the mood for something lighter. Well, this salad is so good that we like to have it year round! I love it so much this is the second time in two months that I've made. It's fresh, easy, healthy, and delicious! My kind of dinner!

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

2 large chicken breasts, cooked and chopped
1 bag coleslaw mix
2 cups shredded iceberg lettuce
1/2 cup cashews
1/4 cup rice noodles
1 cup mandarin oranges
3 green onions, chopped
1/2 cup sesame ginger dressing (I used Newmans Own)

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

Monday, October 24, 2016

Crispy Baked Chipotle Queso Chicken

Hard to believe we are nearing the end of October and Halloween is just a week away! Every year around this time I always seem to find myself in a recipe rut. No idea why, but it always happens! This recipe is pretty basic but so delish! I like to make a queso sauce to drizzle over the chicken and it's a hit!

Crispy Baked Chipotle Queso Chicken
Serves 4
Cal 300, Carbs 26, Fat 7, Fiber .5, Protein 35.2

1.5lbs chicken tenderloins
1/2 cup panko breadcrumbs
2 tsp. chipotle powder
1 tsp. cumin
1 tsp. salt
1 tsp. garlic
1 cup shredded american blend cheese (or velveeta-if you like the stuff)
1 can rotel, undrained

In a large bowl combine dry ingredients. Dip chicken into breadcrumb mixture and place on a lined baking sheet.

Bake at 425 for 20 minutes or until chicken is cooked through.

Meanwhile make the sauce by combing the rotel and cheese in a sauce pan over medium heat, stirring constantly until smooth. Drizzle over chicken. Enjoy!

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!
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