Tuesday, September 27, 2016

Creamy Garlic Tortellini

It's definitely feeling like fall today. Chilly and Blustery. Perfect comfort food weather and in my opinion this Creamy Garlic Tortellini fits the bill. Doesn't get more comforting than that! An easy and tasty weeknight dinner!

Creamy Garlic Tortellini
Serves 4

4 cups cooked cheese tortellini
1/2 cup Boursin Garlic and Herb Cheese
1/2 cup grated parmesan cheese
1 clove garlic, minced
1 tsp. red pepper flakes
1 tsp. salt
3/4 cup milk (I used 2 percent)
1 tbsp. flour
1 tbsp. butter

Bring a large pot of salted water to boil. Cook the pasta to al dente and set aside.

Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the garlic stirring constantly, about 3 minutes. Whisk in the milk, boursin cheese, red pepper, and salt. Slowly stir in the grated parmesan. Cook, stirring occasionally, until the cheese is melted and sauce has thickened.

Slowly add in the pasta and stir to combine. Serve immediately. Enjoy!

Monday, September 26, 2016

Grilled Tuscan Chicken

It's an absolutely beautiful day here in Chicagoland. So nice that I couldn't pass up an opportunity to grill for dinner! If you are in the mood for a light, yet, refreshing meal then you have to make this Grilled Tuscan Chicken. So easy and delicious!

Grilled Tuscan Chicken
Serves 4
Cal 235, Carbs 13.2, Fat 8, Fiber.5, Protein 28

4 boneless skinless chicken breasts
1/4 cup pesto
2 tsp. garlic powder
1/2 cup shredded parmesan
2 tomatoes chopped
Chopped Fresh Basil

Sprinkle each chicken breast with garlic powder. Brush on pesto. Grill over medium-high heat for 6-7 minutes per side or until juices run clear. Remove chicken from grill and evenly sprinkle with shredded parmesan and chopped tomatoes. Top with fresh basil.

 Serve over rice or pasta if desired. Enjoy!

Sunday, September 25, 2016

Southwest Four Pepper Chili

I should just officially call Sunday's "Chili Sunday." I've been in serious Chili mode lately and this is week #3 of chili. It's such a versatile dish and I enjoy coming up with new ways to prepare it. Today it's a Southwest Four Pepper Chili. I used Serrano, Poblano, Jalapeno, and Fire Roasted Chopped Green Chiles and it was incredible!

Southwest Four Pepper Chili
Serves 6
Cal 246, Carbs 14, Fat 8.5, Fiber 4, Protein 25.8

1.5 lbs lean ground beef
1 small yellow onion, chopped
1 8 oz. can tomato sauce
1 clove garlic, chopped
1 tsp. cumin
2 tbsp. chili powder
1 tsp. salt
1 poblano pepper, diced
1 serano pepper, diced
1 jalapeno pepper, diced
1 can fire roasted green chiles
1/2 cup corn
1 cup pinto beans, rinsed and drained

Brown beef and onion over medium high heat. Drain and season with chili powder, cumin, and salt.

Spray the inside of crock pot with non-stick cooking spray.

Add the ground beef, tomato sauce, peppers, green chilies, corn, and pinto beans.  Cover and cook on low for 4-6 hours.

Ladel into bowls and top with cheese, sour cream, or any of your favorite chili toppings. Enjoy!

Thursday, September 22, 2016

Skillet Bacon Cheeseburger Pasta

Mixing things up tonight for dinner. This Skillet Bacon Cheeseburger Pasta is a one pot meal that is perfect for a busy weeknight. It was a huge hit with my family and hopefully it will be with your family as well!

Skillet Bacon Cheeseburger Pasta
Serves 4
WW PP=10
Cal 407, Carbs 28g, Fat 15g, Fiber 1g, Protein 36.5

1 lb lean ground sirloin (I used 93/7)
2 1/2 cups uncooked pasta of your choice (I used elbows)
2 1/2 cups fat free beef broth
1/3 cup BBQ Sauce
1/3 cup cooked crumbled bacon
1 tbsp. bbq seasoning blend
1 1/4 cups reduced fat cheddar cheese
1 tsp. salt
1 tsp. pepper

In a large nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Season with bbq blend.

Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.

Stir in bacon and 1/2 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until cheese is melted. Enjoy!

Wednesday, September 21, 2016

Spicy Chicken BLT Wraps

I'm a big fan of BLT's but wanted to change things up a bit and make it more of a heartier dinner so I decided to add some spicy chicken to the mix. My original plan was to grill chicken breasts, but the weather had other ideas so I had to rely on my handy back up. Fully Cooked Chicken Breast Patties. Not my first choice but they actually ended up making the most delicious addition to these wraps!

Spicy Chicken BLT Wraps
Makes 4 Wraps
WW PP=12
Cal 410, Carbs 44, Fat 20, Fiber 3, Protein 18

4 boneless skinless chicken breasts, sliced (or cooked chicken patties like I used)
1/4 tsp. cayenne pepper 
8 slices center cut bacon
8 slices roma tomatoes
1/4 cup spicy ranch dressing
2 cups shredded romaine lettuce
4 tortillas of your choice (I used Misson Jalapeno-for an added kick!)

Season chicken with cayenne pepper.

Evenly divide all ingredients among the four tortillas. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom. Slice in half and enjoy!

Tuesday, September 20, 2016

Garlic Cheddar Chicken Bake

I can't even remember the last time I made a baked chicken dish. It certainly seems like it's been a while. I tend to use my oven more in the fall and winter months, and even though it's not quite fall, I've been craving baked chicken. This Garlic Cheddar Chicken Bake consists of only four ingredients. It's one of the easiest recipes ever and oh so yummy!

Garlic Cheddar Chicken Bake
Serves 4
Cal 360 Carbs 1, Fat 20.7 Protein 43.7

1.5 lbs boneless skinless chicken breasts or thighs (I used thighs)
1 cup reduced fat shredded cheddar jack cheese
1/4 cup roasted garlic seasoning blend (I used Weber)
1/5 tbsp. extra virgin olive oil

Pre-Heat oven to 400.

Arrange chicken in a shallow baking dish. Drizzle olive oil evenly over chicken. Sprinkle with garlic seasoning. Cook uncovered for 20 minutes. Remove chicken from oven and sprinkle cheese over chicken. Return to oven and continue baking another 5-10 minutes or until cheese is melted and juices run clear. Enjoy!

Sunday, September 18, 2016

Crock Pot Salsa Verde Chicken Chili

Happy Sunday! I love a good piping bowl of Chili and I love mixing things up when it comes to how I make this tasty food. Today I decided on a White Chicken Chili. I also find that Chili tastes best when made in the Slow Cooker. The longer it simmers, the better, in my opinion. This recipe is healthy, easy, and only 6 ingredients!

Crock Pot Salsa Verde Chicken Chili
Serves 4
Cal 245, Carbs 23, Fat 5.5, Fiber 5.2, Protein 25.7

16 oz. boneless skinless chicken breasts
1 tsp. garlic powder
1 tsp. chili powder
2 cans green chili enchilada sauce
1 can great northern beans, rinsed
1/4 cup picked jalapenos
Any additional toppings of your choice

Arrange chicken in bottom of slow cooker. Season with garlic and chili powder. Add in the remaining ingredients. Cover and cook on low 4-6 hours.

Before serving remove chicken from slow cooker and shred. Return back to the slow cooker. Stir, and serve with any other toppings of your choice. Enjoy!
Related Posts Plugin for WordPress, Blogger...