Thursday, October 31, 2013

Crock Pot Tuscan Tortellini




Happy Halloween! Hope everyone is enjoying their day and bringing out their inner kid! I wanted something super simple to make so that I didn't have to come home and cook dinner after celebrating Halloween. This Crock Pot Pesto Tortellini calls for three ingredients but you would never know it by the taste. This was a hit with the family!

Crock Pot Pesto Tortellini
Serves 4

Ingredients
1 bag frozen cheese tortellini
1/2 cup pesto sauce
1/2 cup reduced fat mozzarella cheese
1/2 cup grape tomatoes


Spray the bottom of the crock pot with non stick cooking spray. Add in the tortellini, tomatoes, and pesto. Stir well. Cover and cook for 3-4 hours on low. About 15 minutes before serving sprinkle with cheese. Serve once cheese is melted. Enjoy!




This recipe can also be seen at this party

Wednesday, October 30, 2013

Crispy Cheddar BBQ Chicken Tenders

I'm on quite the BBQ kick lately. And these tasty Chicken Tenders continue to feed my obsession. Chicken tenders coated in BBQ sauce, breadcrumbs, and cheese then baked until crispy. What's not to love! Pair these with some oven baked fries and a veggie and you have a healthy delicious meal!






Crispy Cheddar BBQ Chicken Tenders
Makes Aprox 12 Tenders
WW PP=3
Cal 115, Carbs 4.3, Fat 3.5, Protein 13.6

Ingredients
20 oz boneless skinless chicken tenders (I had about 12 in my package)
3/4 cup breadcrumbs of your choice (I like panko)
1/2 cup BBQ Sauce
1/2 cup reduced fat shredded cheddar
1 tsp. salt
1 tsp. pepper

Season tenders with salt and pepper. To assemble take each tender and dip in bbq sauce, cheddar cheese, and breadcrumbs. Place chicken on lightly sprayed cookie sheet and bake at 375 for 25 minutes or until crispy and juices run clear. Enjoy!

Tuesday, October 29, 2013

Creamy Southwest Chicken Enchiladas




Enchiladas are a popular food in our house and I am always looking for new ways to prepare them. These Southwest Chicken Enchiladas are packed with cheesy creamy goodness and the rotel gives them a nice kick. Serve with rice and a salad for a healthy and filling meal!


Creamy Southwest Chicken Enchiladas
Makes 8 Enchiladas
WW PP=4 per enchilada
Cal 188, Carbs 19.5, Fat 5.8, Fiber 14, Protein 15.6

Ingredients
12 oz boneless skinless chicken, cooked and shredded
1 tbsp. chili powder
1 tbsp. garlic powder
1 tsp. cumin
1 can rotel, drained
1/2 cup fat free low sodium black beans
1 cup white queso, divided (I used Archer Farms)
1/2 cup reduced fat shredded cheddar cheese
8 low carb high fiber tortillas (I used Mission Brand)

Pre-Heat oven to 375

In a large bowl combine chicken, dry seasonings, rotel, half of the queso, and black beans. Divide filling evenly among tortillas and roll up placing them seam side down into a lightly sprayed casserole dish. Pour remaining queso over enchiladas and top with shredded cheddar.

Bake for 15-20 minutes or until heated through and bubbly. Garnish with sliced green onions, cilantro, or tomato if desired. Enjoy!

Monday, October 28, 2013

Skinny BBQ Chicken Mashed Potato Bake




Ahh...mashed potatoes. One of my very favorite comfort foods. I love them but they don't seem to love me (or at least my thighs, anyway!) That is why I rarely make them. But today is cold and yucky and I had a major work out yesterday so, I figured, why not? This casserole is so warm and comforting and I did manage to make it skinny. The leftovers are fantastic too. My whole family loved this and I see it being on the meal rotation a lot this winter!

Skinny BBQ Chicken Mashed Potato Bake
Serves 8
WW PP=6
Cal 242, Carbs 25.1, Fat 6.8, Fiber 1, Protein 20.3

6 large baking potatoes, boiled, drained, and mashed
8 slices precooked bacon, crumbled and divided
1.5 cups shredded reduced fat cheddar cheese, divided
1/2 cup fat free milk
1/3 cup light sour cream
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cooked chicken breasts, shredded
1/3 cup barbecue sauce
3 sliced green onions


Preheat oven to 375 degrees F.

Stir together mashed potatoes, milk, half of the bacon, one cup of the shredded cheese, salt, pepper, and sour cream.

Spoon potato mixture into a lightly greased baking dish. Arrange chicken on top of the potatoes and drizzle with bbq sauce.

Sprinkle evenly with remaining  bacon and cheddar cheese.

Bake 20-25 minutes or until casserole is thoroughly heated and cheese is melted. Top with sliced green onions. Enjoy!

Sunday, October 27, 2013

Crock Pot Cheddar Chili Casserole



I love Chili and I'm always looking for new creative ways to prepare it. This Cheddar Chili Casserole is simple and easy but it is a fun twist on traditional Chili. Today was the perfect day to make it since our town has Trick or Treating on Sunday and I wanted to come home to a nice hot meal instead of having to prepare something after spending 4 hours trick or treating with my toddler! It was a hit!


Crock Pot Cheddar Chili Casserole
Serves 6
WW PP=8
Cal 314, Carbs 10.1, Fat 16.8, Fiber 1g, Protein 30.3


Ingredients
1.5lbs lean ground sirloin
1 yellow onion, chopped
2 cups fat free beef broth
3 tbsp. Chili Powder
1 8 ounce can tomato sauce
1 cup petitie diced tomatoes
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1/2 tsp salt
1 tbsp cumin
2 tablespoons unsweetened cocoa powder
1/4 teaspoon cayenne pepper
2 teaspoons minced garlic
1 cup reduced fat shredded cheddar
1 cup corn chips

Brown ground beef and onion in pan. Drain and then add two cups beef stock. Simmer for 10 minutes. Add remaining ingredients. Transfer to your slow cooker. Cover and cook  on low for 4-6 hours. (The longer the better) About 30 minutes before serving top Chili with corn chips and shredded cheese. Serve with sour cream, green onions, cilantro or any other toppings of your choice. Enjoy!

Thursday, October 24, 2013

Mini Mexican Pizzas



I'm loving english muffins lately and instead of the traditional english muffin pizza I decided on mexican pizzas. It was a fun twist and they are super simple to make. I served mine with a tossed salad and it was a quick and easy weeknight dinner!


Mini Mexican Pizzas
Makes 12 pizzas
WW PP=4
Cal 170, Carbs 13.3, Fat 5.4, Fiber 1g, Protein 13.6


Ingredients
6 whole wheat english muffins split in half
1 lb lean ground beef or turkey cooked and drained
2 tbsp. taco seasoning
1/2 cup taco sauce
1 1/2 cups reduced fat shredded cheddar cheese
diced tomatoes, black olives, shredded lettuce, green onion, cilantro or any other toppings of your choice

In a large bowl combine meat, taco seasoning, and taco sauce. Mix well.

Arrange english muffins on a large baking sheet.

To assemble pizzas, divide meat evenly among muffins and top with shredded cheese. Bake at 375 for 15-20 minutes or until muffins are toasted and cheese is lightly browned and bubbly. Top with any other toppings of your choice. Enjoy!


Wednesday, October 23, 2013

Crock Pot Orange Chicken with Broccoli



My husband is always asking for Chinese because he loves it. Me... not so much. This dinner is probably as Chinese as it's going to get. I love it and it's one of the easiest crock pot meals I have ever made. I served it over my homemade fried rice and my husband was one happy camper!

Crock Pot Orange Chicken with Broccoli
Serves 4
WW PP=4
Cal 192, Carbs 25, Fat 0.5, Protein 19

Ingredients
16 oz. boneless skinless chicken tenders, cut into chunks
2 cups chopped broccoli (I used frozen)
1 tsp. garlic powder
1 tbsp. low sodium soy sauce
3/4 cup Orange Sauce (I used LaChoy)
1 cup mandarin orange pieces


Toss everything in the crock pot except for oranges and cook on low for 3-4  hours. 15 minutes before serving toss in the orange pieces. Serve over hot rice or noodles. Enjoy!

Tuesday, October 22, 2013

Slow Cooker Bacon Cheeseburger Soup



I love Fall. It has to be my favorite season. It has finally gotten cool here in chicagoland, actually today is just downright cold. I'm loving it...for now anyway! Cooler weather always puts me in the mood for a nice bowl of soup. I'm obsessed with making soups and chili in my crock pot so of course this soup was made in the slow cooker. It was an instant hit with the hubby and I can't wait to make it again!


Slow Cooker Bacon Cheeseburger Soup
Serves 8
WW PP=6
Cal 238, Carbs 21.6, Fat 9, Fiber 2, Protein 18


Ingredients
16 oz. lean ground beef (I used 93/7)
2 tbsp. onion soup mix
1 tbsp. ketchup
1 tbsp. yellow mustard
1 tbsp. worcestershire sauce
1 tsp. pepper
4 cups low sodium/fat free chicken broth
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
1 can diced tomatoes, undrained
1 cup shredded four cheese blend (I used Kraft)
1/2 cup real bacon bits
4 cups cubed potatoes (I used refrigerated simply potatoes)

In a large saucepan over medium high heat brown meat, onions, and peppers. Drain and add in your soup mix, ketchup, mustard, worcestershire, and pepper. Stir until combined and transfer to slow cooker. Add in the cheese. Stir until melted. Pour in the chicken broth, tomatoes, and potatoes. Cover and cook on low 6-7 hours. During the last 30 minutes of cooking add in the bacon. Garnish with extra chopped tomatoes , cheese, and bacon if desired. Enjoy!



Monday, October 21, 2013

Creamy Cajun Chicken Skillet Pasta



This is going to be one of my new "go to" dinners. Simple and easy. I love one pot dishes. Pair this with some french bread and a salad and dinner is served!

Creamy Cajun Chicken Skillet Pasta
Adapted from All Recipes.Com
Serves 6
WW PP=8
Cal 315, Carbs 31.3, Fat 11.1, Fiber 6.6, Protein 23.5

Ingredients
1 pound boneless skinless chicken tenders cut into chunks
2 teaspoons cajun seasoning
1 tbsp. extra virgin olive oil
1/2 onion, diced
1 red bell pepper, diced
12 oz. pasta of your choice (I used Ronzoni Whole Wheat Egg Noodles)
2/3 cup skim milk
8 oz. reduced fat cream cheese
1 teaspoon garlic, chopped
1 cup reduced fat shredded cheddar cheese

In a small sauce pan over medium heat add the cream cheese and milk. Stirring well until blended. Once blended add in your garlic. Turn heat to low and let simmer. Stirring occasionally. 

Next sprinkle chicken with cajun seasoning. Add olive oil to a large skillet and over medium high heat brown the chicken for about five minutes. Add in your bell pepper and onion and continue cooking until veggies are soft. Add in the pasta and cream cheese mixture. Cover and let simmer for 10-12 minutes or until pasta is soft. Top with shredded cheddar and cook until cheese is melted. Enjoy!

Sunday, October 20, 2013

Cheesy Crock Pot Italian Beef Sandwiches



Growing up in Chicago I'd like to say I know all there is to know about Italian Beef Sandwiches. I grew up eating them and they have always been a staple for parties or tailgates. This sandwich is known as a Cheesy Beef. Basically an Italian beef topped with cheddar cheese and then broiled for the cheese to get all metly. I wanted to re create that sandwich but decided to cook the meat in the crock pot. Well, let me tell you...these sandwiches are insanely good! If you like Italian beef then you have got to give these sandwiches a try!


Cheesy Crock Pot Italian Beef Sandwiches

2-3 lb bottom round beef roast
1 Cup Beef Stock
1 packet Italian Salad Dressing Mix ( I used Good Seasons)
1 large green bell pepper, sliced
1 loaf crusty french bread
shredded cheddar jack cheese

Place roast into the slow cooker. Add 1 cup beef broth and Italian salad dressing mix. About two hours before the roast is done add the peppers to the slow cooker. Shred the meat and place on french rolls. Top each sandwich with 1/2 cup shredded cheddar jack cheese. Broil for 3-4 minutes or until cheese is melted and bubbling. Serve with a side of au jus. Enjoy!

Thursday, October 17, 2013

Jalapeno Popper Mini Burritos



My husband is a huge fan of cream cheese Jalapeno Poppers. Myself on the other hand love the cheddar cheese jalapeno poppers. I decided to incorporate both flavors into my mini burritos. They are so simple to prepare and make the perfect dinner or appetizer. These are packed with spicy cheesy goodness!

Jalapeno Popper Mini Burritos
Makes 8 Burritos
WW PP=6
Cal 243, Carbs 27.8, Fat 6, Fiber 3g, Protein 17

Ingredients
2 cups cooked and shredded chicken breast (I used shredded chicken tenders)
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
2 oz light cream cheese
2 jalapenos, seeded and diced
1 cup reduced fat shredded cheddar jack cheese, divided
1 jar salsa (I used Pace White Bean Salsa)
1 1/4 cups cooked brown rice
8 whole wheat flour tortillas (I used Mission Brand)
3 slices bacon cooked and crumbled

In a large bowl combine chicken, chili powder, garlic powder, cumin,  cream cheese, jalapenos, half of the cheddar jack, half of the salsa and bacon. Mix well.

Assemble burritos by spreading chicken mixture down the middle of the tortilla. Add in some of the brown rice. Fold burritos and place in a lightly sprayed 9x13 baking dish. Top with remaining salsa and shredded cheese.

Bake at 375 for 20 minutes. Top with sour cream and green onion or cilantro if desired. Enjoy!

This recipe can also be found at this Party

Jalapeno Popper Mini Burritos



My husband is a huge fan of cream cheese Jalapeno Poppers. Myself on the other hand love the cheddar cheese jalapeno poppers. I decided to incorporate both flavors into my mini burritos. They are so simple to prepare and make the perfect dinner or appetizer. These are packed with spicy cheesy goodness!

Jalapeno Popper Mini Burritos
Makes 8 Burritos
WW PP=6
Cal 243, Carbs 27.8, Fat 6, Fiber 3g, Protein 17

Ingredients
2 cups cooked and shredded chicken breast (I used shredded chicken tenders)
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
2 oz light cream cheese
2 jalapenos, seeded and diced
1 cup reduced fat shredded cheddar jack cheese, divided
1 jar salsa (I used Pace White Bean Salsa)
1 1/4 cups cooked brown rice
8 whole wheat flour tortillas (I used Mission Brand)
3 slices bacon cooked and crumbled

In a large bowl combine chicken, chili powder, garlic powder, cumin,  cream cheese, jalapenos, half of the cheddar jack, half of the salsa and bacon. Mix well.

Assemble burritos by spreading chicken mixture down the middle of the tortilla. Add in some of the brown rice. Fold burritos and place in a lightly sprayed 9x13 baking dish. Top with remaining salsa and shredded cheese.

Bake at 375 for 20 minutes. Top with sour cream and green onion or cilantro if desired. Enjoy!

This recipe can also be found at this Party

Wednesday, October 16, 2013

Crispy Cheddar Sour Cream Chicken



This is one of my simple go to recipes when I don't have a lot of time to spend in the kitchen. It's so delicious and a family favorite. My toddler especially loves it. I top it with a sour cream sauce and it is is pure heaven!

Crispy Cheddar Sour Cream Chicken
Serves 4
WW PP=7
Cal 262, Carbs 10, Fat 8.7, Protein 40

Ingredients
4 boneless skinless chicken breasts
1 cup panko breadcrumbs
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pepper
1 cup reduced far finely shredded cheddar jack cheese
1 cup sour cream, divided

Pre-Heat Oven to 400.
Line a baking sheet with foil and set aside.
Mix dry ingredients together. In a separate bowl add 1/2 cup sour cream.
Dip chicken breasts in sour cream and then dredge in cheddar/breadcrumb mixture.
Lay chicken on baking sheet and cook for 25-30 minutes or until juices run clear. Drizzle with sour cream sauce. (recipe below) Enjoy!

For the Sour Cream Sauce
1/2 cup reduced fat sour cream
2 tbsp. reduced fat milk
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder

To make the sour cream sauce, simply whisk together sour cream, milk, salt, onion powder, and garlic powder until well blended. Drizzle over chicken.





This recipe can also be seen at this Party

Crispy Cheddar Sour Cream Chicken



This is one of my simple go to recipes when I don't have a lot of time to spend in the kitchen. It's so delicious and a family favorite. My toddler especially loves it. I top it with a sour cream sauce and it is is pure heaven!

Crispy Cheddar Sour Cream Chicken
Serves 4
WW PP=7
Cal 262, Carbs 10, Fat 8.7, Protein 40

Ingredients
4 boneless skinless chicken breasts
1 cup panko breadcrumbs
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pepper
1 cup reduced far finely shredded cheddar jack cheese
1 cup sour cream, divided

Pre-Heat Oven to 400.
Line a baking sheet with foil and set aside.
Mix dry ingredients together. In a separate bowl add 1/2 cup sour cream.
Dip chicken breasts in sour cream and then dredge in cheddar/breadcrumb mixture.
Lay chicken on baking sheet and cook for 25-30 minutes or until juices run clear. Drizzle with sour cream sauce. (recipe below) Enjoy!

For the Sour Cream Sauce
1/2 cup reduced fat sour cream
2 tbsp. reduced fat milk
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder

To make the sour cream sauce, simply whisk together sour cream, milk, salt, onion powder, and garlic powder until well blended. Drizzle over chicken.





This recipe can also be seen at this Party

Tuesday, October 15, 2013

Southwest Chicken and Potato Bake



This is an all time favorite dish of mine. It's been a long time since I have made it so I decided why not make it today. It's gloomy and rainy outside. The perfect weather for a comforting casserole!

Southwest Chicken and Potato Bake
Serves 8
WW PP=7
Cal 266, Carbs 22, Fat 9.7, Fiber 1.7, Protein 20.1

Ingredients
2 cups cooked chicken, chopped (I used Rotisserie)
8-10 small russet potatoes, cut into 1/2-inch cubes
1/8 cup Extra Virgin Olive Oil
1 Packet Onion Soup Mix
1 clove garlic, chopped
1 cup Reduced Fat Shredded Sharp Cheddar Cheese
1/2 Cup Reduced Fat Shredded White Cheddar Cheese
1/2 Cup BBQ Sauce
1 can chopped green chilies, drained
1 cup crumbled bacon or bacon pieces
1 cup diced green onion
Sour Cream and Chopped Tomatoes, Optional


Preheat oven to 475F. In a large bowl mix together the olive oil, and onion soup mix. Add the cubed potatoes and stir to coat. . Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and browned on the outside.

While the potatoes are cooking, add the chopped chicken and remaining ingredients and toss together. Toss chicken and toppings with the potatoes and return to the oven. Bake for 15 minutes or until the casserole is browned and bubbly. Serve with sour cream, chopped tomatoes or any other additional toppings of your choice. Enjoy!

Monday, October 14, 2013

Crock Pot Root Beer BBQ Chili




Yep. You are reading that correctly. Root Beer BBQ Chili. I was a little skeptical at first but after one of my girl friends went on and on about how great Dr. Pepper Chili was I decided heck why not make it with Root Beer since I am not a fan of Dr. Pepper. My husband looked at me like I was growing horns on my head when he got home from work and I told him what was for dinner. But one bite and he was hooked. Just like I was. This chili is sweet, smoky, and spicy. It was a hit!

Crock Pot Root Beer BBQ Chili
Serves 4
WW PP=7
Cal 275, Carbs 21, Fat 8.5, Fiber 3g, Protein 26.2


Ingredients
1 lb lean ground beef (I used 93/7)
1 small yellow onion, chopped
1 8 oz can tomato sauce
1 can petite diced tomatoes, drained
1/2 cup black beans, rinsed and drained
1 tbsp. chili powder
1 clove garlic, chopped
1 tbsp. Worcestershire sauce
1.5 tbsp. bbq sauce
3/4 cup diet root beer (you can use more or less depending on how sweet you would like it)
1 tbsp. liquid smoke (optional, but I love the flavor)
1 chipotle pepper, finely chopped

In a large saucepan brown ground beef and onion. Drain. Add in remaining ingredients and transfer to your crock pot. Cover and cook on low for 6 hours. Garnish with shredded cheddar cheese, sour cream, crackers and cilantro if desired. Enjoy!

Sunday, October 13, 2013

Skinny Bow Tie Lasagna



This is my "lazy lasagna" recipe. It's a family favorite and it's quick and easy to prepare. Which is one of the reasons why I like making it in the weekend. As much as I love to cook those are the days when I don't want to spend a lot of time in the kitchen! It can also be made ahead of time and is a great freezer meal.

Skinny Bow Tie Lasagna
Serves 6
WW PP=8
Cal 330, Carbs 27.5, Fat 11.6, Fiber 3.5, Protein 27.5

Ingredients
12 oz. bow tie pasta
1 lb lean ground sirloin or turkey (I used 93/7 ground turkey)
1 clove garlic, chopped
1 tbsp. dry Italian seasoning blend
2 cups marinara sauce
1 cup low fat cottage cheese
1/8 cup grated Parmesan cheese
1 1/4 cups reduced fat shredded cheese of your choice (I like cheddar and mozzarella cheese)
Cook pasta to al dente. Drain and set aside.

In a large saucepan over medium high heat brown meat, drain, and add in the garlic, Italian Seasoning, and Marinara Sauce. Reduce heat to low and simmer for 10 minutes.

While meat is simmering combine the cottage, Parmesan and half of the shredded cheese.

To assemble lasagna add half of the pasta to a casserole dish. Top with some of the meat, cheese mixture, and shredded cheese. Repeat.

Bake at 375 for 20-25  minutes or until cheese is brown and bubbly. Enjoy!

Thursday, October 10, 2013

Crunchy Baked Cream Cheese Chicken Tacos



I don't know what it is about cream cheese, chicken, and Mexican dishes but I love it! I'm always coming up with new recipes where I can use cream cheese chicken. This dish is no exception! It was the perfect combo and then add additional melted cheese on top and you are in taco heaven!


Crunchy Baked Cream Cheese Chicken Tacos
Makes 12 Tacos
WW PP=3 Per Taco
Cal 127, Carbs 8.2, Fat 5.6, Fiber 1g, Protein 9.5

Ingredients
2 cups cooked chicken breast, shredded
4 oz. reduced fat cream cheese, softened
1 tsp. garlic powder
1 tbsp. chili powder
1 tsp. cumin
1/2 cup salsa
1 cup reduced fat shredded Monterrey jack cheese
12 hard shell tacos
any other taco toppings of your choice (shredded lettuce, chopped tomato, cilantro etc)

In a large mixing bowl combine chicken, cream cheese, garlic powder, chili powder, cumin, and salsa. Stir until all ingredients are well combined. Spoon chicken into taco shells and place in a lightly greased baking dish. Top with shredded cheese.

Bake at 375 for 15-20 minutes or until cheese is melted and chicken is hot. Serve with additional toppings of your choice. Enjoy!






This recipe can also be seen at this Party

Wednesday, October 9, 2013

Cheesy Crock Pot Chicken Bacon and Rice Soup



This is one of my favorite soup recipes. It's been quite a while since I have made it. The original recipe is made over the stove top but I adapted it to make in the crock pot and also lightened it up. It goes great with some crusty french bread and a garden salad. The perfect fall weather comfort food!


Cheesy Crock Pot Chicken Bacon and Rice Soup
Serves 8
WW PP=5
Cal 180, Carbs 17.2g, Fat 5.3g, Fiber 1.5g, Protein 18.3g

Ingredients
16 oz. boneless skinless chicken breasts (I used tenderloins)
6 cups fat free low sodium chicken broth
1 medium yellow onion, chopped
3 carrots peeled and chopped
1/2 cup reduced fat milk (I find 2 percent works best)
1 cup shredded american cheese blend (I like Kraft)
1/2 cup cooked crumbled bacon or bacon bits
1 tsp. salt
1 tsp. garlic powder
1 bay leaf
1 1/2 cups cooked brown rice


Arrange chicken in bottom of crock pot. Season chicken with salt and garlic powder. Pour broth over chicken and add in your onion, carrots, and bay leaf. Cover and cook on low for 7-8 hours. During last 30 minutes of cooking, stir in the milk, shredded cheese, and bacon. About 10 minutes before serving remove bay leaf and stir in the cooked rice. Serve immediately. Enjoy!

This recipe can also be found at this Party

Cheesy Crock Pot Chicken Bacon and Rice Soup



This is one of my favorite soup recipes. It's been quite a while since I have made it. The original recipe is made over the stove top but I adapted it to make in the crock pot and also lightened it up. It goes great with some crusty french bread and a garden salad. The perfect fall weather comfort food!


Cheesy Crock Pot Chicken Bacon and Rice Soup
Serves 8
WW PP=5
Cal 180, Carbs 17.2g, Fat 5.3g, Fiber 1.5g, Protein 18.3g

Ingredients
16 oz. boneless skinless chicken breasts (I used tenderloins)
6 cups fat free low sodium chicken broth
1 medium yellow onion, chopped
3 carrots peeled and chopped
1/2 cup reduced fat milk (I find 2 percent works best)
1 cup shredded american cheese blend (I like Kraft)
1/2 cup cooked crumbled bacon or bacon bits
1 tsp. salt
1 tsp. garlic powder
1 bay leaf
1 1/2 cups cooked brown rice


Arrange chicken in bottom of crock pot. Season chicken with salt and garlic powder. Pour broth over chicken and add in your onion, carrots, and bay leaf. Cover and cook on low for 7-8 hours. During last 30 minutes of cooking, stir in the milk, shredded cheese, and bacon. About 10 minutes before serving remove bay leaf and stir in the cooked rice. Serve immediately. Enjoy!

This recipe can also be found at this Party

Tuesday, October 8, 2013

Crock Pot Asian BBQ Chicken



I love Asian inspired dishes. Especially if I can make them at home. This sweet and tangy Asian BBQ Chicken was incredible! Sweet and spicy and the siracha gives it a little kick! Another good weeknight meal. Serve over a bed of rice or noodles and dinner is served!


Crock Pot Asian BBQ Chicken
Recipe Adapted from All Recipes.Com
Serves 6
WW PP=6
Cal 244, Carbs 12.8, Fat 10.5, Fiber .5, Protein 25.8

Ingredients
2 lbs boneless skinless chicken thighs 
1/2 cup reduced sodium soy sauce
1/3 cup ketchup
1/8 cup honey 
3 garlic cloves, minced
1 tsp ground ginger
1 tbsp. balsamic vinegar (rice wine is ok too)
1 tsp. siracha (you can use more or less depending on how spicy you like it)

Arrange chicken in bottom of crock pot.

In a large bowl whisk together remaining ingredients and pour over chicken.

Cover and cook on low for 5-6 hours. Break chicken into chunks and serve over rice or noodles. Enjoy!





Monday, October 7, 2013

Honey Mustard Chicken Casserole




I've been searching Pinterest and Google for a good Honey Mustard Chicken Casserole recipe but I couldn't seem to find one. I decided to experiment with a couple ingredients and came up with a healthy, yet delicious honey mustard chicken casserole that my whole family loved! This would work great with leftover chicken but I used a Rotisserie. You can also prepare it ahead of time as well and it makes a great freezer meal. If you love Honey Mustard then be sure to give this a try!


Honey Mustard Chicken Casserole
Serves 8
WW PP=5
Cal 202, Carbs 17.5, Fat 7.2, Fiber 1g, Protein 16.5

Ingredients
2 cups cooked chicken breast cut into chunks
8 cups shredded frozen hash brown potatoes
1/2 cup reduced fat Honey Mustard Dressing
1/4 cup reduced fat sour cream
1/2 cup crumbled bacon bits
1 1/4 cups reduced fat shredded mozzarella cheese, divided
1 tsp. salt
1 tsp. garlic powder
sliced green onions for garnish, optional

In a large bowl combine all ingredients and half of the mozzarella cheese. Spread mixture into a lightly greased 13x9 casserole dish.

Cook uncovered at 400 for 35 minutes. Remove casserole and top with remaining mozzarella cheese. Return to oven for another 10 minutes or until cheese is lightly browned and melted. Top with green onions if desired. Enjoy!

Sunday, October 6, 2013

Creamy Baked Spinach Artichoke Pasta





I am a huge fan of warm spinach artichoke dip and that is exactly what this pasta tastes like. A warm creamy and cheesy pasta with spinach and artichokes. Baked to perfection. I love that it is low in calories and fat so I can indulge without all the guilt. It was a huge hit with the entire family!


Creamy Baked Spinach Artichoke Pasta
Serves 8
WW PP=7
Cal 257, Carbs  37.6, Fat 6.6, Fiber 3g, Protein 12.7

Ingredients
12 oz pasta of your choice (I used Mezze Penne)
1 package frozen spinach, thawed and drained
1 cup artichokes, quartered
4 oz. reduced fat cream cheese
1 cup reduced fat milk (I used skim)
1 1/4 cups reduced fat italian cheese blend, divided
1 tbsp garlic powder
1 tsp salt
2 tbsp. grated parmesan cheese


Cook pasta to al dente. Drain and set aside.

Meanwhile, in a large saucepan whisk together milk and cream cheese until smooth. Season with salt and garlic powder. Slowly stir in the parmesan and half of the shredded italian cheese. Once melted add in the spinach and artichokes. 

In a lightly sprayed casserole dish pour mixture over pasta. Sprinkle remaining cheese on top. 

Cook at 375 for 15-20 minutes or until cheese is melted and bubbly. Enjoy!

Saturday, October 5, 2013

Skinny Loaded Baked Potato Dip



I love dips especially if I can create a tasty low calorie one! I made this Skinny Baked Potato Dip last week for our neighborhood get together and it was so so good! Trust me, you won't be able to tell that it is low cal and/low fat!

Skinny Loaded Baked Potato Dip
Serves 8
WW PP=2 (2 tbsp of dip)
Cal 91, Carbs 2.5g, Fat 5.5g, Fiber 0.4, Protein 6.7g

Ingredients
1 8oz container light sour cream
2 tsp. dry ranch seasoning mix
3/4 cup reduced fat shredded sharp cheddar cheese
1/2 cup crumbled bacon or bacon bits
sliced green onion

Combine sour cream and ranch seasoning mix. Stir until blended. Add in your remaining ingredients. Cover and chill for 30 minutes. (even longer is better) Garnish with extra green onion, bacon, and cheese. Enjoy!



Thursday, October 3, 2013

Skinny Buffalo Chicken Melts




Everyone who follows my blog knows how much I love Buffalo Sauce. I also love love love a good grilled cheese sandwich. These Skinny Buffalo Chicken Melts combine my two loves but are on the lighter side. You wouldn't know it by tasting them though! Melty cheese with chicken tossed in a spicy buffalo sauce and then toasted to perfection. Yummy!


Skinny Buffalo Chicken Melts
Makes 4 Sandwiches
WW PP=8
Cal 315, Carbs 30.5, Fat 9g, Fiber 2g, Protein 31.7g

Ingredients
2 cups cooked chopped chicken breast
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry ranch seasoning
1/8 cup light ranch dressing
1/2 cup Buffalo Sauce (I use Franks)
6 slices cheese of your choice (I used reduced fat sliced provolone)
1 large tomato, sliced 
Sliced Bakery Bread (I used sourdough)

In a small bowl mix together your chicken, dry seasonings, buffalo sauce, and ranch dressing. Set aside.

Heat a large non stick pan over medium high heat. Meanwhile lightly butter your both slices of bread (I used smart balance spread) and place one piece butter side down. Place chicken mixture on bread and top with sliced tomato and then 1 1/2 slices of cheese. Cook as you would a grilled cheese sandwich- a couple minutes or so, until brown on one side, then flip and brown the other side.

Serve with additional ranch dressing on the side for dipping, if desired. Enjoy!



This recipe can also be found at this Party
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