Sunday, December 30, 2012

Copycat Cincinnati Skyline Chili





One of the reasons why I love Chili so much is that you can always find a new variation of it. Last winter I found a copycat skyline Chili recipe that I thought was incredible so that is what was on the menu for tonight's dinner. I love the fact that this Chili is served over spaghetti. It was a delicious and hearty meal and a nice change from your traditional Chili.

Copycat Cincinnati Skyline Chili
Adapted from Food.Com

Ingredients
1 lb Lean ground sirloin
1/2 yellow onion, chopped (you can use more or less depending on how much onion you like)
1 8 ounce can tomato sauce
2 cups beef stock ( you can always had more or less depending on how you like the consistency of your chili)
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1/2 tsp salt
3 tbsp chili powder
1 tbsp cumin
1 tsp cinnamon ( i used 1/4 tsp)
1/4 teaspoon allspice (I literally used a pinch)
2 tablespoons unsweetened cocoa powder
1/4 teaspoon cayenne pepper
2 teaspoons minced garlic (I used crushed)

Brown ground sirloin and onion in pan. Drain grease and then add two cups beef stock. Simmer for 10 minutes. Add remaining ingredients. Simmer for 2 hours. At this point, I add the chili to my crock pot and then let it simmer on low for 4-6 hours stirring occasionally. Serve over hot spaghetti noodles and then top with finely shredded cheddar cheese. (onion, beans and sour cream are optional)
Enjoy!

Copycat Cincinnati Skyline Chili





One of the reasons why I love Chili so much is that you can always find a new variation of it. Last winter I found a copycat skyline Chili recipe that I thought was incredible so that is what was on the menu for tonight's dinner. I love the fact that this Chili is served over spaghetti. It was a delicious and hearty meal and a nice change from your traditional Chili.

Copycat Cincinnati Skyline Chili
Adapted from Food.Com

Ingredients
1 lb Lean ground sirloin
1/2 yellow onion, chopped (you can use more or less depending on how much onion you like)
1 8 ounce can tomato sauce
2 cups beef stock ( you can always had more or less depending on how you like the consistency of your chili)
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1/2 tsp salt
3 tbsp chili powder
1 tbsp cumin
1 tsp cinnamon ( i used 1/4 tsp)
1/4 teaspoon allspice (I literally used a pinch)
2 tablespoons unsweetened cocoa powder
1/4 teaspoon cayenne pepper
2 teaspoons minced garlic (I used crushed)

Brown ground sirloin and onion in pan. Drain grease and then add two cups beef stock. Simmer for 10 minutes. Add remaining ingredients. Simmer for 2 hours. At this point, I add the chili to my crock pot and then let it simmer on low for 4-6 hours stirring occasionally. Serve over hot spaghetti noodles and then top with finely shredded cheddar cheese. (onion, beans and sour cream are optional)
Enjoy!

Friday, December 28, 2012

Crock Pot Philly Cheese Steak Sandwiches





All I can say is YUM! I am so glad I made these tonight. My original plan was to make french dip sandwiches but after coming across this recipe and realizing I had all the ingredients to make it, I decided to change it up. These were so so good! A fun twist on Philly Cheesesteaks.


Crock Pot Philly Cheese Steak Sandwiches
Adapted Slightly from A Year of Slow Cooking


Ingredients
1 pound thinly sliced tri-tip
1/2 cup beef broth or stock
1/2 sliced onion, caramelized
1 green bell pepper (I used 2)
1 tbsp Worcestershire sauce
Sliced provolone cheese

Dump sliced meat into crock pot along with the sliced peppers and beef broth. Add Worcestershire sauce. Cover and cook on low for 6-7 hours or high for 2-4

Spoon meat onto sliced french rolls or other favorite bread-item.Top with caramelized onions. Bake at 400 degrees for 12-15 minutes, or until cheese is nice and melty. Enjoy!

Thursday, December 27, 2012

Cheesy Chili Mac






I love Chili and I'm always looking for new ways to prepare it. This Chili Mac recipe was delicious and really easy to prepare. It's a good stick to your ribs type of meal. Perfect cold weather comfort food!

Cheesy Chili Mac
Heavily Adapted from All Recipes.Com
Serves 6
WW PP=8
Cal 353, Fat 5.1g, Carbs 34g, Fiber 4g, 31g

1 lb lean ground beef (I used Ground Turkey)
1 small onion diced
1 15 oz can tomato sauce
1 tbsp chili powder
2 tbsp Worcestershire sauce
1/2 cup diced green pepper
1/2 cup pinto beans
1 cup water
1 cup grated cheddar cheese (I used reduced fat Velveeta)
1 1/2 cups elbow macaroni

In large saucepan, over medium heat, cook ground beef, onion and green peppers until meat is browned. Stir in tomato sauce, water, worcestershire sauce, and chili powder.  Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add elbow macaroni and stir well. Recover and simmer for 15 to 20 minutes or until macaroni is tender. Serve topped with Cheddar cheese and chopped green onions, if desired. Enjoy!



Cheesy Chili Mac






I love Chili and I'm always looking for new ways to prepare it. This Chili Mac recipe was delicious and really easy to prepare. It's a good stick to your ribs type of meal. Perfect cold weather comfort food!

Cheesy Chili Mac
Heavily Adapted from All Recipes.Com
Serves 6
WW PP=8
Cal 353, Fat 5.1g, Carbs 34g, Fiber 4g, 31g

1 lb lean ground beef (I used Ground Turkey)
1 small onion diced
1 15 oz can tomato sauce
1 tbsp chili powder
2 tbsp Worcestershire sauce
1/2 cup diced green pepper
1/2 cup pinto beans
1 cup water
1 cup grated cheddar cheese (I used reduced fat Velveeta)
1 1/2 cups elbow macaroni

In large saucepan, over medium heat, cook ground beef, onion and green peppers until meat is browned. Stir in tomato sauce, water, worcestershire sauce, and chili powder.  Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add elbow macaroni and stir well. Recover and simmer for 15 to 20 minutes or until macaroni is tender. Serve topped with Cheddar cheese and chopped green onions, if desired. Enjoy!



Wednesday, December 26, 2012

Crock Pot Sante Fe Chicken



I hope everyone had a wonderful Holiday. I sure did! I can't beleive Christmas is over. That went quick. I wanted tonight's dinner to be a healthy one. I need to detox from all the holiday eating I did the past couple of days!

Crock Pot Sante Fe Chicken
Adapted from Skinny Taste
Serves 4 WW PP=5
Cal 257, Fat 7g, Carbs 16.7g, Fiber14g, Protein 31.5g

Ingredients
16 oz boneless skinless chicken breasts
1 1/2 cups black beans, drained
1 cup petite diced tomatoes
1 cup reduced fat shredded cheddar cheese
1/2 cup corn
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp cumin
1 tsp cayenne pepper

In the bottom of your crock pot combine chicken and the rest of the ingredients except for the cheddar cheese. Cook on low 5-6 hours. About 30 minutes before serving remove chicken and shred. Return to crock pot and stir. Serve over rice and top with shredded cheddar. Enjoy!

Sunday, December 23, 2012

Hot Bacon Cheese Dip





I'm always looking for new dip ideas, especially around the Holidays. I decided to give this one a try using my little dipper that came with my crock pot. It was a hit!


Hot Bacon Cheese Dip
Adapted from Taste of Home

Ingredients
1 package cream cheese, cubed
1 1/2 cups shredded cheddar cheese
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon hot sauce (I like franks)
8 bacon strips, cooked and crumbled (bacon bits will work too)
Tortilla chips or French bread slices

In a 1-1/2-qt. slow cooker, combine the first six ingredients. Cover and cook for 2 hours or until cheeses are melted, stirring occasionally. Just before serving, stir in bacon. Serve warm with tortilla chips or bread. Enjoy!

Saturday, December 22, 2012

Buffalo Chicken Pizza




I've finally finished all of my Christmas shopping. And after a day of shopping and wrapping presents, I wanted something really easy to make for dinner. This pizza is a favorite in our house and it makes a great quick and easy dinner!

Buffalo Chicken Pizza

Ingredients
1 pizza crust of your choice (I used Boboli)
1/2 cup Frank's Red Hot Buffalo Sauce
1/2 cup blue cheese dressing ( Ranch works well in this too if you don't like blue cheese)
1 1/2 cup Chopped Cooked Chicken
1 cup finely shredded cheese. (I use provolone but Monterrey jack is really good too)

Preheat oven to 450 degrees or if using a pre packaged crust follow temp on package. While the oven is preheating mix blue cheese dressing and hot sauce together. Spread on crust. Add cooked chicken and top with cheese. Bake 10-14 minutes or until crust is golden brown and cheese is bubbling. Let cool for 5 minutes and then cut. Enjoy!

Thursday, December 20, 2012

BBQ Chicken Taco Bowls



I love tacos but we have them a lot. I wanted to mix it up a little so I decided on BBQ Chicken Taco Bowls. It's a cross between tacos and nachos. My husband loved it and they are really simple and require little prep. They make a great weeknight meal!

BBQ Chicken Taco Bowls
Makes 4 bowls
7 ww pp per bowl
Cal 271, Fat 12.5g, Carbs 23.5g, Fiber 2g, Protein 14g

Ingredients
2 cups shredded cooked chicken
2/3 cup bbq sauce (We love Sweet Baby Rays)
1 1/2 cups shredded cheese
2 cups tortilla chips
shredded lettuce, sour cream, black beans, tomatoes, green onion and any other toppings of your choice

Combine chicken and bbq sauce together. Mix Well.
Add some tortilla chips to the bottom of a bowl. Top with shredded chicken, some of the cheese, and any other toppings of your choosing. Enjoy!

Wednesday, December 19, 2012

Slow Cooker Spaghetti and Meatball Soup





Today is the prefect day for a hot bowl of soup. It's cold, damp, and dreary outside. This is a fun and filling soup recipe. Easy to make and kid friendly. I'll be making this one again soon!

Slow Cooker Spaghetti and Meatball Soup
Serves 6
WW PP=4
Cal 149, Fat4.1g, Carbs 18g, Fiber 3g, Protein 10.3g

Ingredients
4 cups beef broth
1 8oz can tomato sauce
1/2 cup petite diced tomatoes
4 cloves garlic, roughly chopped
1 tsp oregano
20 Italian Style Fully Cooked Meatballs (I used turkey)
3 cups small shell pasta
1 tsp red pepper flakes, optional
1/2 cup shredded Parmesan cheese

Add all the ingredients except for pasta to the slow cooker. Cook on low 4 hours. Add pasta and cook an additional 30 minutes or until pasta is cooked. Top with shredded Parmesan cheese. Enjoy!

Tuesday, December 18, 2012

Smoky Chicken and Cheesy Potato Casserole




I'm a sucker for a good casserole and when I saw this recipe in Better Homes and Gardens, I knew I had to make it. The original recipe was a slow cooker recipe but since I didn't have enough time to cook it in the crock pot, I adapted the recipe to make it oven friendly. It turned out great!


Smoky Chicken and Cheesy Potato Casserole
Heavily Adapted from Better Homes and Gardens
Serves 8
WW PP=7
Cal 261, Fat 8.2g, Carbs 27.7g, Fiber 2g, Protein 19.2g

 Nonstick cooking spray
 1 tbsp smoked paprika
 1 can condensed cream of chicken soup (see my can free cream of chicken recipe below)
 1 cup sour cream (I used reduced fat)
 1 1 /2 cup smoked cheddar cheese, shredded (I used smoked gouda)
 1 28 ounce package frozen diced hash brown potatoes with onion and peppers, thawed
 3 cups chopped smoked or roasted chicken (I used a rotisserie chicken breast)


Cream of Chicken Soup Substitute*
1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste

Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a boil, whisking constantly, until the soup thickens. Add salt and pepper to taste.

Instructions
Pre-heat oven to 450
Spray a 9x13 dish with cooking spray. In a large mixing bowl combine all ingredients. Cook for 45 minutes or until potatoes are tender and cheese is nicely browned. Enjoy!

Monday, December 17, 2012

Chipotle Chicken Salad with Salsa Ranch Dressing




I love a good salad and this one was wonderful! It was full of flavor and diet friendly. If you like spicy you will love this recipe!


Chipotle Chicken Salad with Salsa Ranch Dressing
Makes 8 cups
WW PP=3
Cal 131, Fat 5.7g, Carbs 7.2g, Fiber 1g, Protein 11.2g

Ingredients
2 boneless skin Chicken Breasts cooked and sliced
2 tbsp cajun seasoning blend
2 tbsp lime juice
2 chopped chipotle chili's in adobe
mixed salad greens
1/2 cup shredded cheddar cheese (I used reduced fat)
1/4 cup diced green chilies
1/4 cup corn
chopped tomatoes
tortilla strips

For the dressing
1/4 cup ranch dressing (I used reduced fat)
1/4 cup salsa

Combine lime juice, chipotle peppers and cajun seasoning. Pour over chicken and marinate
for at least an hour. Cook chicken and cut into slices.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.




Sunday, December 16, 2012

Italian Stromboli





This was a nice change from ordinary pizza. I've never made Stromboli before so I was a little hesitant to make it at first. Well, the end result was fantastic. It was pretty easy to put together and the whole family loved it!

Italian Stromboli
Adapted From Allrecipes

Ingredients
Pizza dough (Homemade or store bought-I made my own)
sliced deli ham
sliced hard salami
pepperoni (I used turkey pepperoni)
cheese of your choice (I used smoked provolone/mozzarella)
1 cup pizza sauce (I used sun dried tomato pesto)
1 tsp garlic powder
1 tsp oregano
1 egg white (for crust)

Preheat oven to 375 degrees F

Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Add your ham and salami. Sprinkle on the garlic powder and oregano. Place the sauce on one side of dough (some may be left over). Sprinkle with cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush the egg white on it.

Cook in a preheated oven for 30 minutes or until golden brown. Slice into individual sections to serve. Enjoy!





Italian Stromboli





This was a nice change from ordinary pizza. I've never made Stromboli before so I was a little hesitant to make it at first. Well, the end result was fantastic. It was pretty easy to put together and the whole family loved it!

Italian Stromboli
Adapted From Allrecipes

Ingredients
Pizza dough (Homemade or store bought-I made my own)
sliced deli ham
sliced hard salami
pepperoni (I used turkey pepperoni)
cheese of your choice (I used smoked provolone/mozzarella)
1 cup pizza sauce (I used sun dried tomato pesto)
1 tsp garlic powder
1 tsp oregano
1 egg white (for crust)

Preheat oven to 375 degrees F

Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Add your ham and salami. Sprinkle on the garlic powder and oregano. Place the sauce on one side of dough (some may be left over). Sprinkle with cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush the egg white on it.

Cook in a preheated oven for 30 minutes or until golden brown. Slice into individual sections to serve. Enjoy!





Friday, December 14, 2012

Chicken Caesar Panini





It's been a while since I've used my Panini Press and I've been craving Chicken Caesar Sandwiches so I figured I'd combine the two and make a Panini. I found some delicious fresh Italian Foccacia while grocery shopping this morning and I figured it would be great for my panini. It was delicious!

Chicken Caesar Panini

1 1/2 cups cooked shredded chicken (I cooked mine in the crock pot)
1/2 cup Caesar dressing
1/4 cup grated Parmesan cheese
Sliced provolone cheese
Thick Bakery Bread (I used Foccacia)
Romaine Lettuce

In a small mixing bowl combine shredded chicken, Caesar dressing, and Parmesan cheese. Pile chicken mixture onto bread. Add one slice of provolone cheese and romaine lettuce. Cook 4-5 minutes or until bread is crispy and cheese is melted. Enjoy!

Thursday, December 13, 2012

Texan Ranch Chicken Casserole





I found this tasty recipe on the Taste of Home website. I think it is supposed to be similar to King Ranch Chicken Casserole. For those that read my blog, I hate canned cream of chicken soup with a passion. Hence, why I never made this casserole before. What I did do was substitute sour cream for the chicken soup and add a hidden valley ranch packet and it was wonderful. Weight watcher friendly as well! Can't wait to make it again soon!

Texan Ranch Chicken Casserole
Adapted from Taste of Home
Serves 6
WW PP=6
Cal 237, Fat 9.1g, Carbs 13.5g, Fiber 2g, Protein 21.8g

Ingredients
1 large onion, finely chopped
1 packet dry ranch dressing
1 can rotel
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 cup light sour cream
1 tablespoon chili powder
6 corn tortillas (6 inches), cut into 1-inch strips
1 1/2 cups shredded reduced-fat cheddar cheese, divided


In a large nonstick skillet coated with cooking spray, saute the onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, rotel, and chili powder.

Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Enjoy!

Wednesday, December 12, 2012

Creamy Italian Crock Pot Pork




Do you have ever one of those weeks when it seems like you forget something on your grocery list? Well, I am having one of those weeks. It's been busy around here and I've felt awfully scatterbrained lately. Anyway, I had planned on making creamy Italian chicken for dinner tonight but forgot to buy the chicken breasts. I bought everything else for it though. (Go figure) I decided to use some boneless pork chops that I had in the freezer and basically prepare it the same and shred the pork. It turned out great! I should use pork chops in this dish more often!

Creamy Italian Crock Pot Pork

Ingredients
16 oz boneless pork loin chops
1 Italian seasoning packet
1/4 cup chicken stock
6 oz cream cheese (I used light)
2 tbsp half and half (I used fat free)
1 tbsp butter
Parmesan cheese for topping
12 oz pasta of your choice

Spray the bottom of your crock pot with non stick cooking spray. Add pork chops, seasoning mix, cream cheese, and chicken stock. Cook on low for 4 hours. Stir to combine. Shred pork and serve over pasta. Enjoy!


Tuesday, December 11, 2012

Zesty Southwest Skillet








This used to be one of my all time favorite dinners. I used to make it a lot years ago when I was single. It was easy to prepare, hearty, and delicious. It also made for some yummy leftovers! I'm so glad I decided to make this tonight. It was a hit with the hubby!


Zesty Southwest Skillet
Serves 6
WW PP=9
Cal 352, Fat 14g, Carbs 27.1, Fiber 2g, Protein 27g

Ingredients
16 oz lean ground beef or turkey (I used turkey)
1/2 cup corn
1 can rotel
2 cups cooked spanish rice (I used lipton)
1 cup shredded cheddar cheese (I used reduced fat)
3 tsp taco seasoning
1/4 cup water
2 tsp hot sauce (I like franks)
Sour cream and green onions for topping

In a large skillet brown meat and drain. Add taco seasoning and 1/4 cup water. Stir well. Add corn, rotel, rice, and cheese. Cook over low heat for about 10 minutes or until cheese is melted. Top with sour cream and green onions. Enjoy!

Zesty Southwest Skillet








This used to be one of my all time favorite dinners. I used to make it a lot years ago when I was single. It was easy to prepare, hearty, and delicious. It also made for some yummy leftovers! I'm so glad I decided to make this tonight. It was a hit with the hubby!


Zesty Southwest Skillet
Serves 6
WW PP=9
Cal 352, Fat 14g, Carbs 27.1, Fiber 2g, Protein 27g

Ingredients
16 oz lean ground beef or turkey (I used turkey)
1/2 cup corn
1 can rotel
2 cups cooked spanish rice (I used lipton)
1 cup shredded cheddar cheese (I used reduced fat)
3 tsp taco seasoning
1/4 cup water
2 tsp hot sauce (I like franks)
Sour cream and green onions for topping

In a large skillet brown meat and drain. Add taco seasoning and 1/4 cup water. Stir well. Add corn, rotel, rice, and cheese. Cook over low heat for about 10 minutes or until cheese is melted. Top with sour cream and green onions. Enjoy!

Monday, December 10, 2012

Slow Cooker BBQ Chicken Chili




I've been on a Chili kick lately. It's been so cold and dreary here the past couple of days. It's perfect Chili weather. I served this delicious Chili with tortilla chips, shredded cheddar, and chopped green onion. It was fantastic!


Slow Cooker BBQ Chicken Chili
Serves 6
WW PP=4
Cal 178, Fat 3.5g, Carbs 21g, Fiber 1g, Protein 19.5g

Ingredients
1 lb boneless skinless chicken breasts
14 oz can crushed tomatoes
1/2 cup bbq sauce
1 garlic clove, finely chopped
1 small yellow onion, chopped
1 green pepper, chopped
1 jalapeno pepper, chopped
1/4 cup cooked crumbled bacon
1 tbsp chili powder
1 tsp cumin

Add all ingredients (except bacon) to the slow cooker. Cook on low 6 hours or high 4 hours. During the last 30 minutes of cooking time break up the chicken into pieces and add the cooked bacon. Cook another 15 minutes. Top with cheese, green onion, and tortilla chips. Enjoy!

Sunday, December 9, 2012

Chicken BLT Burritos





I've been searching for a lighter chicken burrito recipe and I think this one is it. I decided to create a blt add chicken and some reduced fat ranch, cheddar cheese, and brown rice. The flavor combination was wonderful and it was really filling. Delicious!


Chicken BLT Burrito
Adapted from Allrecipes
Cal 485, Fat 15.5g, Carbs 39g, Fiber 3.5g, Protein 48g
One Burrito=12 ww pp


Ingredients
1 cup cooked chopped chicken breast
6 slices bacon, crisply cooked and crumbled
1 cup shredded romaine lettuce
3/4 cup reduced fat shredded Cheddar cheese
1 large tomato, chopped (1 cup)
1/4 cup lite ranch dressing
1 cup cooked brown rice
2 large flour tortillas(8 inches in diameter)

Toss all ingredients together except tortillas. Spread 1/2 of the chicken mixture on each tortilla. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom. Enjoy!

Saturday, December 8, 2012

Buffalo Chicken Mac and Cheese





I don't know what it is about Buffalo Sauce that gets me giddy. I love just about any recipe containing it. Macaroni and Cheese being no exception. This mac and cheese is going to be my new favorite. Rich, creamy, and beyond good!

Buffalo Chicken Mac and Cheese
Heavily Adapted from Allrecipes.com

1 pound elbow macaroni (I used small shells)
2 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (I used Frank’s)
6 oz. cream cheese (I used reduced fat)
1/4 cup milk
1/8 cup sour cream
1/3 cup blue cheese dressing (I used Wishbone light)
3 cups shredded cheese, divided (I used reduced fat sharp cheddar)
1/2 cup crumbled blue cheese
chopped green onions


Preheat the oven to 350 degrees F.

Boil pasta in salted water according to package instructions. Drain and transfer to a 13 X 9 inch baking dish.

In a medium saucepan over low heat mix together cream cheese, blue cheese dressing ,buffalo sauce, milk, sour cream and 1 1/2 cups of the shredded cheddar stirring often, until well blended. Add chicken and pour over the pasta and toss.

Sprinkle remaining cup of cheese over the top of the pasta.

Bake until golden, approximately 30-40 minutes. Top with crumbled blue cheese and green onions.

Enjoy!



Thursday, December 6, 2012

Crock Pot Monterrey Chicken




I love Monterrey Chicken from Chili's and I wanted to try recreating it at home. Today has been a busy day and I wanted the chicken breasts to be ready when I got home so I decided to cook them in the crock pot so I had less to do when I got home. I'm glad I did. All I had to do was remove the chicken and top with the remaining ingredients and dinner was complete!

Crock Pot Monterrey Chicken
3 servings
WW PP=6
Calories 245, Carbs 6.6g, Fat 9g, Protein 36g
Ingredients
3-4 boneless skinless chicken breasts (I used 3)
1/3 cup chicken broth
1/4 cup bbq sauce
3/4 cup shredded Monterrey jack cheese (I used reduced fat)
1/4 cup crumbled bacon
1/2 cup diced tomatoes

Place chicken in slow cooker and add chicken broth. Cook on low 4 hours. Remove chicken and drain broth from crock pot. Return chicken to the pot and add bbq sauce, bacon, and cheese. Cover and cook on low for another 15 minutes or until cheese is melted. Remove chicken and top with tomatoes and green onions. Enjoy!

Wednesday, December 5, 2012

Pizza Casserole




I love casseroles like this one. All the taste of a pizza combined into one dish. It was delicious!


Pizza Casserole
Adapted From Allrecipes.Com
Serves 8
WW PP=6
Cal 219, Fat 5g, Carbs 34g, Fiber 5g, Protein 1g

Ingredients
12 oz rotini pasta (I used Ronzoni Brand)
1 cup marinara or pizza sauce
1 1/2 cup reduced fat mozzarella cheese
1/2 cup pepperoni (I used turkey pepperoni)
1 garlic clove, minced
1 tsp oregano
1/2 cup low fat ricotta cheese
any other additional pizza toppings of your choice (I used some chopped spinach)

Preheat oven to 350 degrees
Cook pasta according to package directions.
Stir together noodles, ricotta cheese, pepperoni, pizza sauce, garlic, and oregano. Mix well. Pour the noodle mixture into a 2-quart casserole dish. Cover with foil and bake for 20 minutes. Remove from oven and top with cheese and additional pepperoni. Return to oven and bake for 5 to 10 more minutes. Enjoy!

Tuesday, December 4, 2012

Taco Bake





My original plan was to make tacos tonight but I decided to mix it up a little and I'm so glad I did. This taco bake was amazing! You can prepare it ahead of time and just pop it in the oven 20 minutes before you are ready to eat!

Taco Bake
Adapted from Taste of Home
Serves 6
WW PP=6
Cal 254, Fat 10.3g, Carbs 15.1g, Fiber 3g, Protein 22.5g

Ingredients
1 pound ground beef (I used lean ground turkey)
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips (I used baked scoops)
1 cup refried black beans
1 cup (4 ounces) shredded cheddar cheese (I used reduced fat)
1/2 cup petite diced tomatoes
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning, water, tomatoes and refried beans. Cook and stir until thickened, about 3 minutes; set aside.

Place 1/2 of the chips in a greased baking dish. Top with beef mixture, more crushed tortilla chips and shredded cheese.


Bake, uncovered, at 375° for 15-20 minutes or until heated through. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Enjoy!

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