Thursday, May 25, 2017

Kung Pao Chicken




Both my husband and I were in the mood for Asian tonight for dinner and year 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 Asian Inspired dishes  then you will have to give this a try! Easy and so much healthier than the traditional take out version!



Kung Pao Chicken 
Serves 4
WW PP=5
Cal 194, Carbs 23.2, Fat 1.7, Protein 24

Ingredients
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!


Wednesday, May 24, 2017

Baked Jambalaya



I'm over these grey and windy days! I'm waiting for sunshine and warm weather. In the meantime I'm going to continue cooking my winter favorites as I impatiently wait for Summer. We love Jambalaya in my house and thought this baked version would be a fun change from the traditional. It's hearty, healthy, and topped with a cheesy crust. Cold weather comfort food at it's finest!

Baked Jambalaya
Serves 6
WW PP=7
Cal 272.5, Carbs 33.1, Fat 9.3, Fiber 1, Protein 13.8


Ingredients
1 tbsp. olive oil
1 clove garlic, minced
14 oz. cajun chicken smoked sausage, cut into slices
1 can petite diced tomatoes, undrained
1 cup chicken broth
1 medium green pepper, diced
1 red bell pepper, diced
1 medium onion, diced
1-1/2 cups uncooked instant rice
1 tbsp. Cajun seasoning
1 cup reduced fat cheddar jack cheese

Pre-Heat oven to 425.

Meanwhile, heat olive oil in a large skillet, cook veggies until soft. Add the garlic, sausage, tomatoes, and broth. Bring to a boil. Stir in the rice and cajun seasoning. Remove from heat; cover and let stand for 5 minutes.

Once liquid is absorbed transfer to a casserole dish and top with cheese. Bake for 10-15 minutes or until cheese is melted and bubbly. Enjoy!

Tuesday, May 23, 2017

Baked Green Chile Cream Cheese Chicken Taquitos



That title was a mouthful! I wanted to mix things up for Taco Tuesday and I thought why not taquitos? I love them but rarely make them for dinner. This version is made with salsa verde, chopped green chiles, cream cheese, and chicken. I bake them to lighten them up a bit and serve with additional salsa for dipping. They were a hit!

Baked Green Chile Cream Cheese Chicken Taquitos
Makes 10 Taquitos
WW PP=4
Cal 161, Carbs 18.8, Fat 4.6, Fiber 2, Protein 12

Ingredients
3 cups cooked and shredded chicken (I used chicken tenderloins)
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1 cup green chile salsa verde
1 can chopped green chiles
1/3 cup reduced fat sharp cheddar
4 oz. reduced fat cream cheese
10 taco size flour tortillas

Pre-Heat oven to 350.

Meanwhile in a large bowl combine remaining ingredients (except for tortillas)

To Assemble: Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out. Roll up and set seam side down on a lightly greased baking sheet. Repeat until all the tortillas are filled and rolled.

Spray the tops of the taquitos with cooking spray and bake for 15-20 minutes or until lightly browned. Enjoy!

Monday, May 22, 2017

Roasted Garlic Chicken Alfredo and Bowtie Pasta



Every once in a while I like to splurge and when it's a splurge day I like to go Big! Roasted Garlic Chicken Alfredo. Doesn't get better than this in my opinion when I'm talking about a splurge day food. Cheesy, creamy, garlicky goodness combined with my favorite pasta. Bowtie. It was worth every calorie laden bite! Easy to make as well which makes it a great weeknight meal!



Roasted Garlic Chicken Alfredo and Bowtie Pasta
Serves 6

Ingredients
16 oz. chicken tenderloins cut into pieces
12 oz. box bowtie pasta, cooked to al dente
1.25 cups half/half
1/2 cup butter
1 cup grated parmesan cheese
1 tbsp. roasted garlic paste ( you can make your own or buy it pre made)
Chopped Parsley for Garnish

Season chicken with dried Italian seasoning. Cook over medium high heat until no longer pink.

Remove from pan and set aside. Reduce heat to medium. Place butter in pan, once melted whisk in roasted garlic paste and cream. Let simmer five minutes. Slowly whisk in grated parmesan. Continue cooking until smooth and bubbly. Toss with chicken and cooked pasta. Garnish with chopped parsley. Enjoy!

Thursday, May 18, 2017

Honey Sesame Teriyaki Chicken Bowls



Is it Thursday already? It's been a hectic one for me this week and only the second recipe I've posted since last Thursday. I've been in the mood for stir fry lately so I decided on this healthy family favorite. Honey Sesame Teriyaki Chicken Bowls. Super tasty and super healthy.


Honey Sesame Teriyaki Chicken Bowls
Serves 4
WW PP=10
Cal 376, Carbs 62, Fat 2, Fiber 4, Protein 29.7

Ingredients
16 oz. boneless skinless chicken tenderloins
1 cup Teriyaki Sauce, divided (I like LaChoy)
1 tsp. sriracha
1 tsp. sesame oil
1 tsp. honey
1 clove garlic, minced
3 green onions, sliced
1 red bell pepper, sliced
2 cups broccoli, chopped
4 cups cooked brown rice (I used white today since that is what I had on hand)
1 tsp. sesame seeds

Whisk teriyaki sauce, sriracha, sesame oil, and garlic together. Take half of the sauce and brush over chicken.

Saute chicken over medium-high heat for about 8 minutes or so, Toss in the veggies and continue t cook for another 3 minutes or until tender crisp. Add remaining sauce to the chicken and veggies. Toss well.

To Assemble Bowls-Evenly divide chicken and steamed veggies and serve over one cup rice. Top with sliced onions and sesame seeds.  Enjoy!

Monday, May 15, 2017

Caribbean Jerk Grilled Chicken Salad




When the weather is beautiful a salad for dinner is a must! Since we love all things spicy in my house making this Caribbean Jerk Grilled Chicken Salad for dinner was a must! Sweet and Spicy and tossed with all things tropical this salad was an absolute hit!


Caribbean Jerk Grilled Chicken Salad
Makes 8 Cups
WW PP=3
Cal 127, Carbs 12.5, Fat 2.6, Fiber 4.1, Protein 12.8

Ingredients
14 oz. boneless skinless chicken grilled and sliced
1/3 cup Caribbean jerk marinade (I used Lawrys)
1/2 cup crumbled queso fresco cheese
1 cup mandarin orange slices
1 cup pineapple chunks
1 tomato chopped
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/4 cup lime tortilla strips
8 cups lettuce of your choice
1/3 cup dressing of your choice ( I used Kraft Zesty Lime Vinaigrette)

Combine chicken and marinade in a large ziplock bag. Place in fridge and marinate for at least 30 minutes.

Grill chicken for 5-7 minutes per side or until juices run clear.

To Assemble Salad-
Combine all ingredients together. Top with sliced chicken. Drizzle with lime dressing. Enjoy!

Thursday, May 11, 2017

French Onion Skillet Meatballs



I absolutely loved anything having to do with French Onion Soup so when I first made this recipe I knew it would be a keeper (for me at least) I wasn't so sure how my kiddo would feel about the recipe. As it turned out, he loved the meatballs and requested this meal for dinner tonight. I'm sharing it again on the blog and my version is healthier than the traditional so be sure to check it out!

French Onion Skillet Meatballs
Serves 5
WW PP=8
Cal 290.6, Carbs 15, Fat 16.4, Fiber .3, Protein 21.6

Ingredients
30 pre-cooked turkey meatballs
1 tsp. garlic powder
1 tbsp. worsterchire sauce
1 can french onion soup
1/2 cup water
4 slices swiss cheese
1/2 cup garlic croutons


In a large non stick skillet, brown meatballs. Add soup, garlic powder, Worcestershire sauce and water. Cover and simmer about 10 miunutes. Lay slices of swiss cheese over meatballs. Cover and continue cooking until cheese is melted. Top with croutons and serve over noodles or potatoes. Enjoy!
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