Tuesday, June 20, 2017

Queso Grilled Chicken

I'm always looking for new ways to prepare chicken and it doesn't get much better than spicy cheese and chicken. (at least in my house) Since today is normally Taco Tuesday I decided to stick with Mexican for dinner. A fun and delicious twist for Taco Tuesday!

Queso Grilled Chicken
Serves 4
WW PP=10
Cal 405, Carbs 52, Fat 6, Fiber 2, Carbs 37

16 oz. boneless skinless chicken breasts
1/2 cup southwestern chipotle marinade
1 1/2 cups shredded American cheese blend
1 can diced tomatoes
1 can chopped green chiles (I used Jalapeno's)
4 cups orzo pasta cooked to al dente

Pour marinade over chicken and seal in a Ziploc baggie. Marinate for 1-2 hours.

Grill chicken 8 minutes per side or until juices run clear

While the chicken is cooking, combine your tomatoes, peppers, and cheese in a saucepan over low heat. Stirring often until cheese is melted and mixture is well combined.

Serve by placing one cup orzo on a plate, followed by some of the cheese sauce, chicken, and top with more cheese sauce. Enjoy!

Monday, June 19, 2017

Philly Cheesesteak Sloppy Joes

It's been a while but I'm back from vacation. I love a good sloppy joe every once in a while and it's been a long time since we have had Philly Cheesesteak Sloppy Joes. This version is lightened up but still delicious. I used ground turkey in place of the ground beef to cut down on fat/calories but no one could tell the difference. They were a hit!

Philly Cheesesteak Sloppy Joes
Heavily Adapted from Rachael Ray
Serves 4
Cal 293.7, Carbs 23.5, Fat 7, Fiber .5, Protein 36.7

1 pound lean ground turkey
1 small onion, chopped
1 green pepper, chopped
2 tsp. steak seasoning
1 cup beef stock
4 dinner rolls
4 slices Cheddar Jack Cheese

Spray a large skillet with cooking spray and over medium-high heat add the oil and then brown the ground turkey, about 5-6 minutes. Add the steak seasoning, onion, and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the beef stock and bring to a boil and continue cooking about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Top with provolone cheese and broil on high for 2 minutes. Enjoy!

Wednesday, June 7, 2017

Baked Sweet and Sour Chicken

Decided on making this family favorite for dinner tonight. My recipe is perfect for those who are craving Sweet and Sour Chicken but not craving all the fat and calories that comes with the traditional recipe. My version is healthier and pretty simple to make. A win/win in my book!

Baked Sweet and Sour Chicken
Serves 4
Cal 310, Carbs 43.2, Fat 2, Protein 29.7

16 oz. boneless skinless chicken tenderloins, cut into chunks
1/2 cup panko breadcrumbs
1 red bell pepper, chopped
2 cups pineapple chunks
1 cup sweet and sour sauce

Pre-Heat Oven to 400 degrees.

Toss the chicken in the panko breadcrumbs and transfer to a foil lined baking sheet that has been sprayed with non stick cooking spray.

Bake for 20 minutes, turning once or until lightly browned.

While chicken is cooking in a large pan heat red pepper, pineapple, and sweet and sour sauce. Simmer until chicken is ready.

Remove chicken from oven and immediately toss chicken in sweet and sour mixture. Serve over hot cooked rice. Enjoy!

Tuesday, June 6, 2017

Green Chile Chicken Enchilada Bake

Happy Taco Tuesday! In place of tacos this week I am making this hearty Green Chile Chicken Enchilada Bake. It's not often that I make casseroles in the summer but with the cooler weather today, I figured why not. It's easy, cheesy, and delicious!

Green Chile Chicken Enchilada Bake
Serves 6
Cal 230.5, Carbs 20.5, Fat 9.3, Fiber 2.1, Carbs 16.8

2 cups cooked and shredded chicken
2 small cans green chile enchilada sauce
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chile powder
1 can chopped green chiles
1 cup reduced fat sour cream
1/2 cup corn, black bean, and pepper blend
1 cup reduced fat shredded cheddar jack
6 flour tortillas

In a mixing bowl combine chicken, dry seasoning, sour cream, corn blend, and green chilies.

Spread a 1/4 cup of the enchilada sauce along the bottom of a baking dish. Lay three tortillas over sauce and layer about 1/2 cup of the chicken mixture on top of that. And some of the shredded cheese. Repeat layers. Top with enchilada sauce and any remaining cheese.

Bake at 375 for 25 minutes or until hot and bubbly. Garnish with any additonal toppings of your choice. Enjoy!

Monday, June 5, 2017

Bruschetta Chicken Pasta

I love a good pasta dish and Bruschetta Chicken Pasta is a personal favorite of mine. I've seen so many variations of the classic recipe but my version is super simple and lighter than the traditonal. Keeping it fresh and healthy. The perfect summer dinner!

Bruschetta Chicken Pasta
Serves 6
Cal 284, Carbs 47.1, Fat 1.8, Fiber 5, Protein 20.1

12 oz. boneless skinless chicken
2 tsp. dry italian seasoning
1/4 cup balsamic dressing
1 cup chopped roasted red peppers
1 can italian diced tomatoes
1/4 cup grated parmesan cheese
12 oz. pasta of your choice, cooked to al dente (I used Ronzoni Spaghetti)

Season Chicken with Italian seasoning and grill over medium high heat 5-7 minutes per side or until juices run clear. Slice and set aside. 

Toss hot cooked pasta with balsamic vinegar, roasted red peppers, and tomatoes. Add in the chicken and sprinkle cheese over top. Enjoy!

Thursday, June 1, 2017

Chicken Caesar BLT Pasta

Happy June! Nothing screams summer like a good ole pasta salad and I have a weakness for all things Chicken Caesar so making this Chicken Caesar BLT Pasta was a no brainer! I've lightened up the recipe a tad so I could indulge without any guilt. It was delish!

Chicken Caesar BLT Pasta
Makes 8 Cups
Cal 292.5, Carbs 37.6, Fat 9.2, Fiber 2.5, Protein 16.2

14 oz. spiral pasta
1/2 cup crushed croutons
1/2 cup light caesar dressing
1/3 cup crumbled bacon or bacon bits
1 tomato chopped
2 cups baby spinach
4 chicken breasts cut and sliced

Cook Pasta to al dente. Rinse with cold water and set aside.

Meanwhile grill chicken over medium high heat until no longer pink about 6 minutes per side depending on thickness.

Transfer pasta to a large bowl and add in the caesar dressing. Once combined and in your remaining ingredients. Top with grated Parmesan if desired. Enjoy!

Chipotle Ranch Chicken Taco Salad

I love a good salad for dinner, especially when it combines two of my favorites. Ranch and Chipotle Peppers. Plus, my whole family loves anything with ranch so I knew this Chipotle Ranch Chicken Taco Salad would be a hit. I was right!

Chipotle Ranch Chicken Taco Salad
Makes 10 Cups
WW PP=3 per cup
Cal 111, Carbs 4.8, Fat 5.4, Fiber 4, Protein 10.7

2 cups cooked chicken breast, sliced
1 head lettuce, chopped (I used iceberg)
1 tsp. dry ranch seasoning
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. cumin
2 chipotle peppers with sauce, chopped
1 cup shredded 2 percent milk sharp cheddar cheese
1/2 cup light ranch dressing
3 green onions, sliced
1 large tomato, chopped
salsa, tortilla chips, sour cream (for additional toppings if desired)

Combine ranch dressing and chipotle peppers together. Set Aside.
Sprinkle dry seasonings over chicken. In a large bowl combine lettuce, chicken, and remaining ingredients. Drizzle chipotle  ranch over salad. Serve with any additional toppings of your choice. (I have a weakness for Fritos) Enjoy!
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