Friday, March 29, 2013

Jalapeno Popper Calzones



I can't believe today is Good Friday and Easter is on Sunday. That came quick. After spending most of the afternoon dying Easter Eggs I wanted a quick and easy dinner tonight. These Jalapeno Popper Calzones were as easy as can be to make. A fun twist on your traditional calzone and so so tasty!

Jalapeno Popper Calzones

Ingredients
2 cans refrigerated pizza dough
1 8 oz. package cream cheese, softened
4 tbsp. chopped green chilies
1 jalapeno finely chopped
1 1/2 cups Mexican cheese blend
1/2 cup shredded Parmesan cheese

Heat oven to 375°F.

While oven is pre-heating stir together cream cheese, Parmesan cheese, jalapeno, and green chilies.

Lightly grease 12-inch pizza pan. Unroll 1 can of dough; placing in greased pan. Starting at center, press out dough with hands to edge of pan. Spread cream cheese jalapeno mixture over dough. Sprinkle cheese over mixture. Unroll remaining can of dough. Press out dough on work surface to form 12-inch round. Fold dough in half; place over cheese and unfold. Press outside edges to seal. Cut several slits in top crust for steam to escape.

Bake 30 to 35 minutes or until crust is deep golden brown. Cut into wedges. Serve with ranch for dipping. Enjoy!

This recipe can also be found at this link party




Thursday, March 28, 2013

Crock Pot Cherry Coke Chicken



I know it may sound a little weird but it tastes amazing! This chicken dish combines cherry coke, bbq sauce, and a touch of bacon to make a sweet and savory chicken dish that goes great over rice or served with potatoes. It would make a great sandwich too! I decided to shred mine and serve it over rice. Simple and delicious!

Crock Pot Cherry Coke Chicken
Serves 4
WW PP=5
Cal 198, Fat 4.5g, Carbs 13g, Fiber 0g, Protein 23g

Ingredients
4 boneless skinless chicken breasts
1 cup cherry coke (I used Cherry Coke Zero)
1 cup bbq sauce (Stubbs is great for those who want a lower carb bbq sauce)
1/2 cup cooked crumbled bacon (bacon bits work too)
1 tbsp. BBQ Seasoning (I like McCormicks)
1 tbsp brown sugar

Place chicken in the bottom of your crock pot. Sprinkle bbq seasoning and brown sugar over chicken. Add your BBQ Sauce and then Cherry Coke. Cover and cook on low for 4 hours. Shred chicken and toss in your crumbled bacon. Cook another 15 minutes. Enjoy!

*Note-If using frozen chicken breasts you may want to reduce your soda to a 1/2 cup.

Wednesday, March 27, 2013

Skillet Chicken Cordon Bleu Pasta



I love skillet meals and this one certainly did not disappoint! Both my husband and I love Chicken Cordon Bleu and pasta so combine the two together and we were both in heaven! I also like that I was able to enjoy it and not feel guilty about it since mine is diet friendly. Can't get better than that!

Skillet Chicken Cordon Bleu Pasta
Serves 6
WW PP=6
Cal 251 , Fat 4.7g, Carbs 30.5g, Fiber 4g, Protein 21.6g

Ingredients
8 oz. pasta (I used Ronzoni Rotini)
1 cup chopped ham
1 cup cooked chopped chicken
1 1/2 cups shredded Swiss cheese (I used reduced fat)
2 oz. cream cheese (I used fat free)
1 cup milk (I used 2 percent)
1 cup fat free chicken broth
1 tsp garlic powder
1/2 tsp salt

Cook Pasta according to package directions. Drain and set aside.

Meanwhile in a large skillet stir together milk with 2 oz. cream cheese and bring to a light boil over medium heat. Add in the chicken broth while whisking constantly then season the sauce with salt and garlic powder and stir for 5 minutes, or until thick and bubbly. Add in half of the Swiss cheese. Once melted, stir in the cooked pasta, chicken, and ham. Add remaining Swiss cheese, cover and turn heat to low. Cook for another 5 minutes or until cheese is melted. Enjoy!


Tuesday, March 26, 2013

Crock Pot Cheddar Beer Chicken Tacos



Am I living under a rock? I must be if this is the first time I've come across this recipe! Cheddar, Beer, Chicken, and Tacos? Yes, Please! All of my favorites combined together to form the most delicious taco I have ever had in my life. Yes, you heard that right. They were incredible!

Crock Pot Cheddar Beer Chicken Tacos
Adapted from How sweet it is
WW PP=3 Per Taco
Cal 136, Fat 4g, Carbs 11g, Fiber 1g, Protein 10.9g

Ingredients
4 boneless, skinless chicken breasts
3/4 cup beer (I used New Glarus Moon Man Pale Ale)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoons pepper
1 teaspoon liquid smoke (Optional but I love the flavor it adds)
3/4 cup freshly grated cheddar cheese (I used reduced fat sharp cheddar)
10 taco shells
Additional toppings of you choice (sour cream, onions, black beans, shredded cheese, lettuce, tomato etc.)

In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper.

Measure out 3/4 cup of your favorite beer, and whisk the seasonings into the beer. Add in your liquid smoke.

Place chicken in the crock pot and pour in beer with seasoning. Cook on low for 5-6 hours or high for 3-4 hours.

Remove the lid, and shred chicken using two forks or kitchen tongs then let sit in the crock pot for another 15 minutes or so. Turn the crock pot off, and right before serving toss in cheddar cheese. Once combined, transfer the chicken to a large bowl and assemble your tacos. Enjoy!

Monday, March 25, 2013

Spicy Mexican Stuffed Shells



Last summer I made Mexican stuffed shells for the first time. We all loved them but I wanted them to have a little "kick" to them. Both my husband and I love spicy food so I decided to make this recipe again for dinner but by adding a little heat to the dish. I used chipotle peppers and wow was this incredible!

Spicy Mexican Stuffed Shells
Makes Approx. 22 Shells
WW PP=2 per shell
Cal 83, Fat 3.1g, Carbs 7.4g, Fiber .5g, Protein6.6g

Ingredients
6 oz jumbo shell pasta
12 oz lean ground beef (I used ground turkey)
1 packet taco seasoning (I made my own)
2 chipotle chili's in adobo, finely chopped
1/4 cup black beans
1/4 cup sour cream (I used light)
1/2 cup medium taco sauce
1/2 cup salsa
1 1/2 cups shredded cheddar cheese (I used reduced fat)

Preheat oven to 350°

In a large skillet cook ground sirloin; add taco seasoning and prepare according to package directions.  Add your black beans, chipotle peppers, and sour cream. Stir until well combined and set aside.

While ground sirloin is cooking, cook the pasta shells according to directions; drain. Set shells out individually on a cutting board or baking sheet.

Pour about 2 tbsp. of salsa on the bottom of a 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in the pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes remove foil and add shredded cheese and bake for 10 more minutes. Top with green onions and serve with sour cream and/or more salsa. Enjoy!

Sunday, March 24, 2013

Slow Cooker Honey Mustard Mozzarella Chicken



Is it really Sunday already? Our weekend went by entirely too fast! We are big NCAA basketball fans and every year my husband takes off Thursday and Friday for the first round of games. We had a great child free weekend being out and about watching the games. It's been years since I've actually sat at a bar with just my husband to watch the games. I'd be a little more excited if my bracket wasn't a bust. (Thanks Gonzaga) All in all we had a great time. I still have to get caught up on my grocery shopping so I made this meal with what ingredients I had on hand. This chicken was delicious and so easy to make. I served it alongside oven roasted Parmesan potatoes and green beans. Yum!

Slow Cooker Honey Mustard Mozzarella Chicken
Serves 4
WW PP=6
Cal 251, Fat 10g, Carbs 7.7g, Fiber 0g, Protein 32.2g


Ingredients
16 oz boneless skinless chicken breasts
2 tsp garlic powder
3/4 cup shredded mozzarella cheese (I used reduced fat)
1/2 cup honey mustard dressing (I used Ken's light honey Dijon)

Arrange chicken in the bottom of the slow cooker. Season with garlic powder and pour dressing over the chicken. Sprinkle with cheese. Cook on low 4 hours. Serve with additional honey mustard for dipping, if desired. Enjoy!

This recipe can also be found at this Party

Wednesday, March 20, 2013

French Dip Panini with Caramelized Onions



A year ago all I wanted for Christmas was a good Panini Maker. Now that I have one I've realized that I don't use it all that much. Kind of crazy since I wanted one so badly. I decided that I need to be using it more and since I had planned on making French Dip sandwiches for dinner I decided to change it up a bit and make French Dip Panini's. Oh my word. I added caramelized onions along with a touch of horseradish to the cheese and roast beef. What an insanely good flavor combo! I can not wait to make this sandwich again soon!

French Dip Panini with Caramelized Onions
WW PP=9 (Per Sandwich)
Makes 2 Sandwiches
Cal 344, Fat 37, Carbs 9, Fiber 0, Protein 24

Ingredients
1/2 lb thinly sliced roast beef
4 slices good bakery bread (I used Italian Bread)
3 slices swiss cheese ( I used a slice and half per sandwich)
1/2 cup caramelized onions (I used a yellow onion)
2 tsp horseradish (if you don't like horseradish I would use mayo)
1 tsp olive oil

When onions are ready, assemble sandwiches. Lay out bottom bread slices and spread with 1 tsp horseradish per sandwich . Top with thick piles of roast beef, then caramelized onions, then swiss cheese. Top with bread slice.

Brush outsides of sandwich with olive oil and place in panini press or cook on a griddle.Cook until nicely browned and cheese is melted.

Ladle au jus into small bowls and serve alongside sandwiches. We also served ours with baked bbq potato wedges. Enjoy!

Tuesday, March 19, 2013

Oven Baked Salsa Chicken Tacos



I was hoping to be posting more grilling/spring/summer type recipes but I don't see any warm weather coming our way anytime soon. This Chicago weather is insane! I mean seriously. Today is so cold and blustery with below 0 wind chills. I feel like it's January, not almost April. I am longing for some warm weather. I'm so desperate that I'd be happy with 50 degrees! Anyway, I'm hoping these oven baked salsa chicken tacos will warm me up instead! They were a great change from your everyday tacos!

Oven Baked Salsa Chicken Tacos
Makes 10 Tacos
WW PP=4 per taco
Cal 136, Fat 6g, Carbs 10g, Fiber 1g, Protein 13g

Ingredients
3 cups cooked shredded chicken (I used 3 chicken breasts that I cooked in the crock pot)
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 cup salsa
2 oz reduced fat cream cheese, softened
1 cup reduced fat shredded cheese (I used a 4 cheese blend)
10 hard shell tacos
lettuce, tomatoes, green onions, etc for toppings

Arrange taco shells in a baking dish.

In a large bowl combine all ingredients except for shredded cheese. Mix well and evenly distribute between the taco shells. Top with shredded cheddar. Bake at 400 for 15 minutes or until cheese is melted and taco shells are nicely browned and crispy. Enjoy!



This recipe be can also be found at the Party

Monday, March 18, 2013

Slow Cooker Cheesy Italian Chicken with Penne



Here is another one of my favorites that I haven't made in a while. It's so easy to prep and the only thing you really need to do is cook the noodles. The slow cooker does the rest. A perfect weeknight meal!

Slow Cooker Cheesy Italian Chicken with Penne
Serves 4
WW PP=10 (one serving chicken plus one cup penne)
Cal 421, Fat 9g, Carbs 42g, Fiber 4g, Protein 38g

Ingredients
16 oz boneless skinless chicken breasts
2 oz reduced fat cream cheese, softened
1/3 cup reduced fat sour cream
1 good seasons dry Italian packet
1/8 cup shredded Parmesan cheese
1/4 cup Italian 5 cheese blend
1/4 cup petite diced tomatoes
8 oz penne pasta (I used Barilla Plus)

In a small bowl whisk together cream cheese and sour cream. Set aside.

Place chicken in the slow cooker. Sprinkle Italian seasoning evenly over the chicken. Top with shredded Parmesan. Pour cream cheese/ sour cream mixture over the chicken. Add tomatoes and top with the shredded cheese. Cover and cook on low for about 4 hours. Serve over hot cooked penne or any other pasta of your choice. Sprinkle with extra Parmesan cheese, if desired. Enjoy!




Sunday, March 17, 2013

Crock Pot Bacon Cheeseburger Chili



Yes, I'm well aware that today is St. Patrick's Day and I am making Chili for dinner. We celebrated yesterday with the traditional corned beef. Today is a perfect day for Chili. Cold and windy. Sadly, I don't see winter leaving us anytime soon even with the official start of spring right around the corner! This inspiration behind this recipe comes from my Bacon Cheeseburger Sloppy Joe's. They are so good I figured why not make chili using the same ingredients. It was so so good!


Crock Pot Bacon Cheeseburger Chili
Serves 4
WW PP=6
Cal 268, Fat 10.5g, Carbs 13.2g, Fiber 1g Protein 25.5g

Ingredients
16 oz lean ground sirloin (I used ground turkey)
1 lipton onion seasoning packet
1 cup beef broth (I used fat free)
1 garlic clove, minced
1/2 cup petite diced tomatoes
1/3 cup tomato sauce
1/8 cup ketchup
1/8 cup mustard
1 tbsp apple cider vinegar
1/3 cup cooked crumbled bacon
1/3 cup shredded sharp cheddar cheese (I used reduced fat)

Brown ground sirloin, drain and transfer to the crock pot. Add remaining ingredients except for bacon. Cover and cook on low for 4 hours. Add bacon stir and continue cooking for another 30 minutes. Top chili with chopped tomatoes, shredded cheese, and additional bacon. Enjoy!



This recipe can also be found at this Party

Crock Pot Bacon Cheeseburger Chili



Yes, I'm well aware that today is St. Patrick's Day and I am making Chili for dinner. We celebrated yesterday with the traditional corned beef. Today is a perfect day for Chili. Cold and windy. Sadly, I don't see winter leaving us anytime soon even with the official start of spring right around the corner! This inspiration behind this recipe comes from my Bacon Cheeseburger Sloppy Joe's. They are so good I figured why not make chili using the same ingredients. It was so so good!


Crock Pot Bacon Cheeseburger Chili
Serves 4
WW PP=6
Cal 268, Fat 10.5g, Carbs 13.2g, Fiber 1g Protein 25.5g

Ingredients
16 oz lean ground sirloin (I used ground turkey)
1 lipton onion seasoning packet
1 cup beef broth (I used fat free)
1 garlic clove, minced
1/2 cup petite diced tomatoes
1/3 cup tomato sauce
1/8 cup ketchup
1/8 cup mustard
1 tbsp apple cider vinegar
1/3 cup cooked crumbled bacon
1/3 cup shredded sharp cheddar cheese (I used reduced fat)

Brown ground sirloin, drain and transfer to the crock pot. Add remaining ingredients except for bacon. Cover and cook on low for 4 hours. Add bacon stir and continue cooking for another 30 minutes. Top chili with chopped tomatoes, shredded cheese, and additional bacon. Enjoy!



This recipe can also be found at this Party

Friday, March 15, 2013

Spicy Grilled Shrimp Tacos with Fresh Pineapple Salsa



It's been a while since I've made these yummy tacos and with it being Lent and all I figured tonight was a good night to make them. I love the sweet and spicy combo. I served these tacos with a side of black beans and chips and salsa. They also go great with a nice Margarita! :)



Spicy Grilled Shrimp Tacos with Fresh Pineapple Salsa
Adapted From Allrecipes.com

For the Shrimp
Ingredients
1/2 clove garlic
1 tsp. coarse salt (if you use regular it will be way too salty)
1/4 tsp. cayenne pepper
1/2 tsp. paprika
1 T. olive oil
1 tsp. lemon juice
1 lb. large shrimp, peeled and de-veined

Preheat grill for medium heat. In a small bowl crush garlic with the salt. Mix in cayenne pepper and paprika and then stir in olive oil and lemon juice to make a paste. Toss the shrimp with the sauce until coated. Lightly oil the grill grate. Cook shrimp 2 to 3 minutes per side or until opaque.

Pineapple Salsa

Ingredients
4 cups diced pineapple pieces
5 scallions diced thin
1 large tomato diced
1/4 cup chopped cilantro
juice of one lemon
juice of 2 limes
1 jalapeno, diced (take out seeds and core so it's not too hot)
Salt and pepper to taste.
Mix everything and let the flavors blend for 30 minutes in the fridge

To complete the tacos add 3-4 shrimp on a flour tortilla along with some shredded cheese. (optional) Top with pineapple salsa. Enjoy!

This recipe can also be found at this Party

Thursday, March 14, 2013

Crispy Baked Baja Chicken Rolls



Last week I bought some egg roll wrappers since they were on sale at the grocery store. I'm not a huge fan of Asian cuisine so egg rolls were out. I did want to make something using chicken. I love Baja chicken so I figured why not make Baja Chicken Rolls. I served them with a side of salsa dipping sauce and they were wonderful! They made the perfect light dinner. I can't wait to make them again soon!


Crispy Baked Baja Chicken Rolls
Makes 10 Rolls
WW PP=4
Cal 162, Fat 5.6g, Carbs 15.6g, Fiber 2g, Protein 13.3g

Ingredients
10 egg roll wrappers
2 cups cooked chicken, chopped
1 tbsp lime juice
1 tsp chili powder
1 cup dry shredded coleslaw
1/2 cup ranch dressing (I used reduced fat)
1/2 cup chopped grape tomatoes
1/4 cup chopped pickled jalapeno's (optional)
1 cup shredded cheese (I used reduced fat Mexican 5 cheese blend)

For The Salsa Dipping Sauce
1/2 cup salsa
1/2 cup sour cream
1 tsp hot sauce

Whisk together and let chill for 30 minutes before serving.

For the Baja Chicken Rolls

Pre-Heat oven to 400. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray.

In a medium bowl combine Chicken, Chili Powder, Lime Juice, Ranch Dressing, Cheese, Tomatoes and Coleslaw.  Mix Well. Divide chicken mixture evenly and place 2 tbsp in the middle of each egg roll wrapper.

To fold the roll: Bring the bottom right corner up and over the filling to cover it completely and make it snug. Fold each side over to form an envelope, then roll the wrap almost all the way to the top. Wet your finger with water and moisten the top corner, then fold it over the roll, pressing to seal. Place the roll on the prepared rack. Repeat with the remaining wrappers and filling.

Spray each roll with non stick cooking spray. Bake for 15-20 minutes or until golden and crispy. Flip once halfway through cooking. Serve with salsa dipping sauce. Enjoy!

This Recipe can also be found at these link parties

Link Party

Link Party






Crispy Baked Baja Chicken Rolls



Last week I bought some egg roll wrappers since they were on sale at the grocery store. I'm not a huge fan of Asian cuisine so egg rolls were out. I did want to make something using chicken. I love Baja chicken so I figured why not make Baja Chicken Rolls. I served them with a side of salsa dipping sauce and they were wonderful! They made the perfect light dinner. I can't wait to make them again soon!


Crispy Baked Baja Chicken Rolls
Makes 10 Rolls
WW PP=4
Cal 162, Fat 5.6g, Carbs 15.6g, Fiber 2g, Protein 13.3g

Ingredients
10 egg roll wrappers
2 cups cooked chicken, chopped
1 tbsp lime juice
1 tsp chili powder
1 cup dry shredded coleslaw
1/2 cup ranch dressing (I used reduced fat)
1/2 cup chopped grape tomatoes
1/4 cup chopped pickled jalapeno's (optional)
1 cup shredded cheese (I used reduced fat Mexican 5 cheese blend)

For The Salsa Dipping Sauce
1/2 cup salsa
1/2 cup sour cream
1 tsp hot sauce

Whisk together and let chill for 30 minutes before serving.

For the Baja Chicken Rolls

Pre-Heat oven to 400. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray.

In a medium bowl combine Chicken, Chili Powder, Lime Juice, Ranch Dressing, Cheese, Tomatoes and Coleslaw.  Mix Well. Divide chicken mixture evenly and place 2 tbsp in the middle of each egg roll wrapper.

To fold the roll: Bring the bottom right corner up and over the filling to cover it completely and make it snug. Fold each side over to form an envelope, then roll the wrap almost all the way to the top. Wet your finger with water and moisten the top corner, then fold it over the roll, pressing to seal. Place the roll on the prepared rack. Repeat with the remaining wrappers and filling.

Spray each roll with non stick cooking spray. Bake for 15-20 minutes or until golden and crispy. Flip once halfway through cooking. Serve with salsa dipping sauce. Enjoy!

This Recipe can also be found at these link parties

Link Party

Link Party






Wednesday, March 13, 2013

Spicy Crock Pot Hawaiian Chicken

 
 
 



This is one of my all time favorite chicken dishes. It's simple and easy and the crock pot does all the work for you. It's a perfect weeknight meal that I used to make a lot back when I was working. The cayenne pepper gives it a nice spicy kick, which I love!

Spicy Crock Pot Hawaiian Chicken
Serves 4
WW PP=5
Cal 181, Fat 0g, Carbs 20.7g, Fiber 0g, Protein 26.7g

Ingredients
16 oz boneless skinless chicken breasts (I used tenders)
1 tsp garlic powder
1 tsp cayenne pepper
2 tsp red pepper flakes
1/2 cup soy sauce
1/2 cup teriyaki sauce
1 can pineapple chunks with juice

Place chicken in the crock pot. Season with garlic powder, cayenne pepper, and red pepper flakes. In a small mixing bowl whisk together the soy sauce and teriyaki. Pour over chicken. Add in your pineapple. Cover and cook on low for 4 hours. Serve over rice and additonal red pepper. Enjoy!

This recipe can also be found at this link party


Tuesday, March 12, 2013

Creamy Bacon Pasta with Peas



There is nothing better than bacon in pasta. This dish was right up my ally and I was able to make it Weight Watcher friendly which is even better! The whole family loved it, even my toddler!

Creamy Bacon Pasta with Peas
Adapted from AllRecipes.com
Serves 6
WW PP=6
Cal 215, Fat 5.5g, Carbs 31.6, Fiber 3g, Protein 11.1g


Ingredients
8 oz pasta of your choice (I used Ronzoni spiral)
2 oz reduced fat cream cheese
1/4 cup shredded Parmesan cheese
3/4 cup 2 percent milk
1/4 cup fat free half and half
1 clove garlic, finely chopped
1/2 cup sweet peas (I like Birds Eye)
6 slices cooked and crumbled bacon
1 tsp extra virgin olive oil
1 tsp salt
1 tsp pepper


Cook pasta according to package directions, drain and set aside.

In a large skillet add 1 tsp olive oil and cook garlic until golden brown (about 3 minutes).  Add in the  milk, half/half, and cream cheese. Whisk until smooth. Continue cooking for about 2 minutes. Add in the Parmesan cheese, whisking constantly until thickened. Reduce heat to low. Stir in the peas and bacon.

Add pasta to skillet and toss lightly in sauce. Top with additional crumbled bacon if desired. Serve immediately. Enjoy!







Monday, March 11, 2013

Loaded Potato and Cajun Chicken Skillet


I love one pot meals. I think that is one of the reasons why I like skillets so much. Easy and minimal clean up. Those are my type of dinners and this meal was beyond good! A keeper for sure!

Loaded Potato and Cajun Chicken Skillet
Adapted from Pearls, Handcuffs, and Happy Hour
Serves 6
WW PP=5
Cal 205, Fat8.1g, Carbs 11g, Fiber 2g, Protein 21.5g

Ingredients
3 medium potatoes, peeled & cubed
4-6 strips of bacon, cooked & crumbled
2-3 boneless, skinless chicken breasts, cubed
1 tbsp cajun seasoning
1 tbsp. olive oil
1 small yellow onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 1/2 cups shredded sharp cheddar (I used reduced fat)

Cut potatoes into cubes and boil until soft. In a large skillet, season chicken with cajun seasoning. Cook chicken until brown on both sides and no longer pink inside. Remove from heat and cut into cubes. In the same skillet, heat olive oil and add the onions and peppers. Saute until soft. Add potatoes to the pepper/onion mix and cook for another 3-5 minutes. Add the chicken, bacon, and cheese. Cover the skillet with a lid and remove when cheese is melted.
Serve with sour cream, green onions, and hot sauce if desired. Enjoy!

Loaded Potato and Cajun Chicken Skillet


I love one pot meals. I think that is one of the reasons why I like skillets so much. Easy and minimal clean up. Those are my type of dinners and this meal was beyond good! A keeper for sure!

Loaded Potato and Cajun Chicken Skillet
Adapted from Pearls, Handcuffs, and Happy Hour
Serves 6
WW PP=5
Cal 205, Fat8.1g, Carbs 11g, Fiber 2g, Protein 21.5g

Ingredients
3 medium potatoes, peeled & cubed
4-6 strips of bacon, cooked & crumbled
2-3 boneless, skinless chicken breasts, cubed
1 tbsp cajun seasoning
1 tbsp. olive oil
1 small yellow onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 1/2 cups shredded sharp cheddar (I used reduced fat)

Cut potatoes into cubes and boil until soft. In a large skillet, season chicken with cajun seasoning. Cook chicken until brown on both sides and no longer pink inside. Remove from heat and cut into cubes. In the same skillet, heat olive oil and add the onions and peppers. Saute until soft. Add potatoes to the pepper/onion mix and cook for another 3-5 minutes. Add the chicken, bacon, and cheese. Cover the skillet with a lid and remove when cheese is melted.
Serve with sour cream, green onions, and hot sauce if desired. Enjoy!

Sunday, March 10, 2013

Crock Pot Tequila Lime Chicken Enchilada Stacks




Well, that title was a mouthful! I've never made enchiladas in the crock pot before but if something can be made in the crock pot then I definitely want to try it! The original recipe was for traditional enchiladas cooked in the crock pot. I however was in the mood for lime chicken so I tweaked the recipe to accommodate my tastes. Let me tell you, these were some of the best enchiladas I have ever had. Mr. Husband agreed. I can't wait to make them again!


Crock Pot Tequila Lime Chicken Enchilada Stacks
Serves 6
WW PP=7
Cal 280, Fat 9.6g, Carbs 24g, Fiber 4g, Protein 28.1

Ingredients
3 cups cooked and shredded chicken (about 3 large chicken breasts)
Tequila Lime Chicken Marinade Packet (I used Weber Grill)
Juice of one lime
1 can diced green chilies
1 1/2 cups shredded cheese (I used reduced fat mexican 5 cheese)
1 can enchilada sauce
6 fajita sized flour tortillas (I used Multi-Grain)

In a mixing bowl combine chicken, lime marinade, lime juice, and green chilies. In your crock pot layer about 1/2 cup of the chicken mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Top with enchilada sauce. Cover and cook on low for 2-3 hours or until cheese is melted and heated through. Garnish with green onion, sour cream, and any other additional toppings of your choice. Enjoy!

This recipe is also linked to this Party

Crock Pot Tequila Lime Chicken Enchilada Stacks




Well, that title was a mouthful! I've never made enchiladas in the crock pot before but if something can be made in the crock pot then I definitely want to try it! The original recipe was for traditional enchiladas cooked in the crock pot. I however was in the mood for lime chicken so I tweaked the recipe to accommodate my tastes. Let me tell you, these were some of the best enchiladas I have ever had. Mr. Husband agreed. I can't wait to make them again!


Crock Pot Tequila Lime Chicken Enchilada Stacks
Serves 6
WW PP=7
Cal 280, Fat 9.6g, Carbs 24g, Fiber 4g, Protein 28.1

Ingredients
3 cups cooked and shredded chicken (about 3 large chicken breasts)
Tequila Lime Chicken Marinade Packet (I used Weber Grill)
Juice of one lime
1 can diced green chilies
1 1/2 cups shredded cheese (I used reduced fat mexican 5 cheese)
1 can enchilada sauce
6 fajita sized flour tortillas (I used Multi-Grain)

In a mixing bowl combine chicken, lime marinade, lime juice, and green chilies. In your crock pot layer about 1/2 cup of the chicken mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Top with enchilada sauce. Cover and cook on low for 2-3 hours or until cheese is melted and heated through. Garnish with green onion, sour cream, and any other additional toppings of your choice. Enjoy!

This recipe is also linked to this Party

Saturday, March 9, 2013

Honey Dijon Pulled Pork Sliders



I'm always looking for new ways to prepare pulled pork and this recipe was a great change from the traditional pulled pork sandwich. Tangy, sweet, and smoky. Great flavor combinations. It was delicious!

Honey Dijon Pulled Pork Sandwiches

Ingredients
2-3lb pork shoulder (I used pork tenderloin)
1 clove minced garlic
1/3 cup dijon mustard
2 tbsp honey
2 tbsp brown sugar
3 tbsp liquid smoke
1/2 tsp salt
1/2 tsp pepper


Sprinkle the pork with salt & pepper. Place pork in the slow cooker.
In a separate bowl, combine the garlic, honey, mustard, brown sugar, and liquid smoke. Pour over pork, then turn to coat. Cook on low 7-9 hours. Remove pork and shred. Serve on bread of your choice. Enjoy!

This recipe is also linked to this party

Honey Dijon Pulled Pork Sliders



I'm always looking for new ways to prepare pulled pork and this recipe was a great change from the traditional pulled pork sandwich. Tangy, sweet, and smoky. Great flavor combinations. It was delicious!

Honey Dijon Pulled Pork Sandwiches

Ingredients
2-3lb pork shoulder (I used pork tenderloin)
1 clove minced garlic
1/3 cup dijon mustard
2 tbsp honey
2 tbsp brown sugar
3 tbsp liquid smoke
1/2 tsp salt
1/2 tsp pepper


Sprinkle the pork with salt & pepper. Place pork in the slow cooker.
In a separate bowl, combine the garlic, honey, mustard, brown sugar, and liquid smoke. Pour over pork, then turn to coat. Cook on low 7-9 hours. Remove pork and shred. Serve on bread of your choice. Enjoy!

This recipe is also linked to this party

Friday, March 8, 2013

Southwestern Nachos



It's another meatless Friday in our house in observance of Lent. The inspiration behind these nachos came from the southwestern egg rolls at Chili's. They are one of my favorite appetizers. I love the flavor combinations and thought they would taste great as a nacho dish and they did. They were fantastic!

Southwestern Nachos

Ingredients
12 oz bag tortilla chips
1 can (15 oz) low-sodium black beans, rinsed and drained
1/2 cup spinach, drained and squeezed dry of any excess liquid
1 can rotel, drained
1/2 cup corn
1/4 teaspoon ground cumin
3 tablespoons pickled jalapeno slices
1 1/2 cups reduced-fat shredded Mexican blend cheese
1/2 cup chopped red or green onion

Heat oven to 425°. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, rotel, corn, spinach, and cumin; spoon over chips. Top with jalapenos and cheese; bake until cheese melts, 5 to 6 minutes. Serve nachos topped with onions, salsa, and sour cream. Enjoy!

Southwestern Nachos



It's another meatless Friday in our house in observance of Lent. The inspiration behind these nachos came from the southwestern egg rolls at Chili's. They are one of my favorite appetizers. I love the flavor combinations and thought they would taste great as a nacho dish and they did. They were fantastic!

Southwestern Nachos

Ingredients
12 oz bag tortilla chips
1 can (15 oz) low-sodium black beans, rinsed and drained
1/2 cup spinach, drained and squeezed dry of any excess liquid
1 can rotel, drained
1/2 cup corn
1/4 teaspoon ground cumin
3 tablespoons pickled jalapeno slices
1 1/2 cups reduced-fat shredded Mexican blend cheese
1/2 cup chopped red or green onion

Heat oven to 425°. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, rotel, corn, spinach, and cumin; spoon over chips. Top with jalapenos and cheese; bake until cheese melts, 5 to 6 minutes. Serve nachos topped with onions, salsa, and sour cream. Enjoy!

Thursday, March 7, 2013

Slow Cooker Cheesy Potato and Sausage Soup



I love soup and I love making it in the slow cooker. I think it's tastes better after it's been cooking all day. It's been a while since I've made this recipe and today was the perfect day to make it.

Slow Cooker Cheesy Potato and Sausage Soup
Serves 8
Cal 225, Fat 7.6g, Carbs 19.3g, Fiber 2g, Protein 14.6g
WW PP=5

Ingredients
1 package turkey smoked sausage, cut into chunks
5 cups cubed potatoes (I used frozen hash browns)
1 8oz package velveeta, cut into chunks
4 cups fat free chicken broth
1/8 cup fat free half and half
1 yellow onion, diced
salt and pepper to taste

Place all ingredients into your slow cooker. Stir and cover. Cook on low for 6-8 hours. Enjoy!
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