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!

Monday, January 9, 2017

Slow Cooker Twice Baked Potato Soup

I love a good hearty soup. Especially in the fall and winter and when I can enjoy it without the guilt, well, that's even better! I baked my potatoes ahead of time before putting them in the slow cooker. I love the flavor that it adds to the soup. This is great weeknight meal when you don't want to spend your evening in the kitchen cooking. The Slow Cooker does all the work for you!

Slow Cooker Twice Baked Potato Soup
1 Cup Soup including 2 tbsp crumbled bacon,
1/4 cup cheese and 1tbsp green onion=5WW PP
286 Cal, 7g Carb, 1g Fiber, 13g fat, 15g protein

3 large russet potatoes
1 small yellow onion, diced
3 cups low sodium fat free chicken broth
2 cups milk (I used skim)
1 1/2 tsp salt
1 tsp pepper
2 oz reduced fat cream cheese
Crumbled Bacon, Cheddar Cheese, and Green Onions for topping
Sour Cream (optional)
NOTE: If you choose to use skim milk but want a thicker soup you can add 1 tsp of corn starch to the soup

Preheat oven to 425
Bake potatoes for one hour or until tender. Once potatoes have cooled, scoop out the inside and place into the bottom of a slow cooker. Roughly mash potatoes using a potato masher. Add diced onions, chicken broth, salt, and pepper. Cook on low for 4 hours. Add cream cheese and stir until melted. Pour in milk and cook an additional hour. Ladle into bowls and add your bacon, cheese, and green onion. Enjoy!

Sunday, January 8, 2017

Spicy Chicken Sausage Skillet Jambalaya's cold outside! I really wanted to spice things up for dinner tonight to warm us up! I love Jambalaya and this is a super easy recipe and one of my favorites. I use Cajun Chicken Sausage because it's lower in calories but feel free to add your favorite meats. Shrimp is great in this too! I serve it along side crusty french bread and salad.

Spicy Chicken Sausage Skillet Jambalaya
Serves 6
Cal 256, Carbs 36, Fat 7, Fiber 3, Protein 12.3

1 package cajun chicken sausage
2 cups sliced peppers, corn, and onions
1 jalapeno, diced
1 clove garlic, chopped
1 can petite diced tomatoes, undrained
4 cups cooked brown rice

Saute veggies and sausage over medium high heat. About 5-7 minutes. Add in the tomatoes, and rice. Combine well. Cover and cook an additional 2-3 minutes or until heated through. Enjoy!

Thursday, January 5, 2017

Chicken Fajita Bowls

If you are looking for a simple, yet healthy and delicious dinner then look no further, I've got the meal for you! These Chicken Fajita Bowls are super easy and ready in under 30. One of the many reasons why this recipe is one of my favorites!

Chicken Fajita Bowls
Serves 4
WW PP=11
Cal 410, Carbs 50, Fat 8, Fiber 3, Protein 36

16 oz. boneless chicken tenderloins, cut into chunks
3 cups pepper and onion blend
5 tbsp. fajita seasoning
1/3 cup water
4 cups cooked brown rice
1 cup reduced fat shredded mexican blend cheese
Any other toppings of your choice

In a large pan cook chicken for 6-7 minutes. Add in the seasoning, veggies, and water. Continue cooking another 5-7 minutes longer or until chicken is no longer pink and veggies are tender.

Add one cup rice to each bowl and top with 4 oz chicken and veggies and 1/4 cup cheese. Enjoy!
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