Monday, July 24, 2017

Baked Spinach Rigatoni



Normally baked pasta dishes are made in the winter in our house but it's been so long since we have had one and it's finally cool enough to use the oven, I figured why not? My version is lightened up a touch so you can enjoy without the guilt! The perfect Meatless Monday Meal!


Baked Spinach Rigatoni
Serves 10
WW PP= 7
Cal 292, Carbs 43g, Fat 5g, Protein 16g

Ingredients
16 oz box Rigatoni
28 oz crushed tomatoes
3 cloves garlic, minced
2 cups fresh baby spinach
1 tsp. dry italian seasoning
8 oz low fat ricotta cheese
1 tbsp parmesan cheese
2 cups reduced fat mozzarella cheese
Salt to taster

Preheat oven to 375

Cook pasta just shy of al dente and set aside.

Meanwhile, in a medium saucepan, sauté garlic. Add crushed tomatoes, baby spinach, italian seasoning. Add sauce mixture to the pasta and combine. Add Parmesan cheese, ricotta and half the mozzarella. Mix well.

Transfer to a baking dish and top with remaining mozzarealla.

Bake for 20-25 minutes, or until mozzarella is browned and bubbly. Let it cool and enjoy!

Friday, July 21, 2017

Skinny Ham and Broccoli Alfredo



Another family favorite, I used to make this recipe ALL the time back in my single days. It's not your traditional Alfredo recipe and I've made some changes over the years to make it healthier and ww friendly but it is still oh so delicious and a great way to get your kiddos to eat their veggies! A win/win in my book!

Skinny Ham and Broccoli Alfredo 
Serves 6
WW PP=7
Cal 239, Carbs 32, Fat 8.1, Fiber 2.2, Protein 17.8

Ingredients
12 oz. shell pasta cooked to al dente
2 cups chopped broccoli
1 cup chopped ham
1 1/2 cups shredded white cheddar cheese (I used cabot reduced fat)
2 oz. reduced fat cream cheese
1 cup fat free milk
1 tsp garlic powder
1/2 tsp salt

In a large skillet stir together milk and cream cheese and bring to a light boil over medium heat. Add in the salt and garlic powder and stir for 5 minutes, or until thick and bubbly. Slowly whisk in half of the cheese. Once melted, stir in the cooked pasta, ham, and broccoli. Add remaining cheese, cover and turn heat to low. Cook for another 5 minutes or until cheese is melted. Enjoy!

Wednesday, July 19, 2017

Caribbean Grilled Chicken Salad



When the weather is hot and steamy outside a salad for dinner is a must! At least in my house anyway. I figured why not cool off with one of our favorite salads. A little bit spicy and a little bit sweet. The perfect combo. Serve alongside crusty french bread and you've got the perfect summer meal!

Caribbean 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 shredded cheese of your choice (I used cheddar jack)
1 cup mandarin orange slices
1 cup pineapple chunks
1 tomato chopped
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!

Tuesday, July 18, 2017

Spicy BBQ Chicken Skillet Pasta



I love BBQ Chicken and it's been a while since we've made it but I wasn't in the mood to grill tonight. So, instead of grilling I decided on this BBQ Chicken Skillet Pasta. It combines all my favorites in one tasty skillet. The perfect sweet and spicy combo and a great meal for busy weeknights!

Spicy BBQ Chicken Skillet Pasta
Serves 6
WW PP=9
Cal 345, Carbs 52, Fat 5.1, Fiber 6, Protein 23.3

Ingredients
1 12 oz box short pasta of your choice (I used Ronzoni Penne)
1/2 red onion, diced
2 cups cooked chicken breast, chopped
1/3 cup BBQ Sauce
1 tbsp. sriracha
1 can petite diced tomatoes, undrained
1 cup reduced fat shredded mozzarella cheese
6 slices center cut bacon cooked crisp or 1/2 cup crumbled bacon bits
2 green onions, sliced


Cook pasta to al dente. Drain and set aside.



Meanwhile spray a large skillet with non stick cooking spray and saute onions until translucent. Add in the chicken, bbq sauce, and tomatoes. Bring to a simmer. Toss in cooked pasta. Sprinkle with cheese. Cover and cook on low 3-4 minutes or until cheese is melted. Top with chopped bacon and green onions. Enjoy!

Tuesday, July 11, 2017

Chicken Fajita Bowls



Mixing things up for Taco Tuesday by making these Chicken Fajjita Bowls. They are super easy, healthy, and delicious. The perfect dinner for those busy weeknights!

Chicken Fajita Bowls
Serves 4
WW PP=8
Cal 290, Carbs 43, Fat 1, Fiber 2, Protein 30


Ingredients
16 oz boneless skinless chicken tenderloins, cut into pieces
2 tbsp. fajta seasoning
4 cups fajita veggies (I used frozen fajita veggie blend)
4 cups cooked rice
Cheese, cilantro and any other toppings of your choice


Season chicken with fajita seasoning and in a large skillet over medium high heat saute chicken for about 8-10 minutes or until juices are clear. Toss in veggies and 1/4 cup water. Cover and simmer for about 5 minutes or until veggies are tender.

Place one cup cooked rice into a bowl and evenly top with chicken and veggies. Add any additional toppings of your choice. Enjoy!



Monday, July 10, 2017

Stir Fry Sesame Chicken and Noodles



I'm getting my Asian Fix with one of my favorite stir fry dishes. It's healthy and super easy. My husband who loves all Asian food said this was a keeper. I'll have to put this one on the meal rotation. If you like dishes that pack a punch, be sure to give this one a try!

Stir Fry Sesame Chicken and Noodles
Serves 4
Cal 395, Carbs 70.5, Fat 2.7, Fiber 3, Protein 23

Ingredients
2 boneless skinless chicken breasts
12 oz. noodles (I used thick spaghetti noodles)
1/4 cup rice wine vinegar
1/4 reduced sodium soy sauce
2 tbsp. sesame oil, divided
2 tsp. red pepper and garlic chili paste (you can adjust this to your spice level)
1 tsp. sriracha
1/2 tsp. ground ginger
1 tsp. sugar
1 cup Asian stir fry veggies
1 tsp. canola oil
3 green onions, sliced

In a large bowl whisk together vinegar, soy sauce, one tbsp. sesame oil, chili paste, and sriracha. Set aside.

Heat 1 tsp oil in large skillet over high heat.  Add chicken. Once browned pour in sauce. Let simmer five minutes.

Meanwhile, in large saucepan cook noodles in boiling water until al dente. Drain noodles well and add to skillet. Drizzle with remaining sesame oil. Add in the veggies. Toss to combine. Top with sliced green onions. Enjoy!

Thursday, July 6, 2017

Sriracha Beef Tacos



Instead of Taco Tuesday, it's Taco Thursday in our house tonight. These Sriracha Beef Tacos with Sriracha Sour Cream put a spicy and creamy spin on the traditional Taco. They are a family favorite and delish!



Sriracha Beef Tacos
Makes 10 Tacos
WW PP=3
Cal 130, Carbs 12.5, Fat 3.7, Fiber 2, Protein 10.2

Ingredients
1lb lean ground beef or turkey
2 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. sriracha
1/3 cup water
10 corn tortillas
shredded lettuce, tomatoes, cilantro, sour cream (for toppings)


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

To assemble tacos, divide filling evenly between tacos. Top with any additional toppings of your choice and enjoy!
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