Tuesday, April 30, 2013

Honey Mustard Chicken Club Wraps




I just can't get enough of this weather. Today was 80 and we are supposed to have one more warm day tomorrow before the temp drops and we go back to reality. With it feeling so summery I decided to make one of my favorite summer recipes. These wraps are simple and fast to prepare. A perfect weeknight meal.

Honey Mustard Chicken Club Wraps
Serves 4
WW PP=7
Cal 340, Carbs 18g, Fat 9g, Fiber 9g, Protein 38g

Ingredients
4 boneless skinless chicken breasts
4 tortilla wraps (I love Xtreme Wellness High Fiber Low Carb Wraps)
4 slices swiss cheese (I used sargento ultra thin swiss)
8 slices bacon
1/2 cup honey mustard (I used Inglehoffer Sweet Honey Mustard Spread)
1 tomato, sliced
shredded lettuce
salt and pepper

Season chicken with salt and pepper and grill for 6-7 minutes per side or until juices run clear. Cut chicken into slices.

To assemble wraps-Add chicken to tortilla, add 2 tbsp. honey mustard, one slice of swiss cheese, 2 slices bacon, tomato and lettuce. Fold tightly and slice in half.

Repeat with remaining tortillas. Enjoy!

Monday, April 29, 2013

BBQ Chicken Fajitas



I'm excited to be able to grill again! For those who follow my blog, last week I wrote about how our grill broke on a day I had planned on grilling chicken. Well, I am happy to say that we were able to get the part we needed for our grill and did not end up having to buy a new one. I decided with Cinco de Mayo right around the corner, why not mix it up a little and make chicken fajitas. Instead of serving traditional fajitas I decided to baste them in BBQ sauce and grill them. Well, let me tell you....these were SO GOOD! Full of flavor and healthy too! I look forward to making these again soon!


BBQ Chicken Fajitas
Makes 8 Fajitas
WW PP=3
Cal 183, Carbs 20.6g, Fat 0.8g, Fiber 10g, Protein 18.5g

Ingredients
1 lb. boneless skinless chicken breasts
1/2 cup BBQ Sauce (I use Stubbs)
2 tbsp. BBQ Seasoning Rub
1 Red Bell Pepper
1 Green Bell Pepper
1 Onion
Flour Tortillas (I use Ole Extreme Wellness High Fiber Low Carb Tortillas- For those who follow WW they are only 1pp per tortilla!)
Shredded Cheese and Sour Cream for additional toppings

Season chicken breasts with BBQ seasoning. Grill over medium-high heat 6-7 minutes per side or until juices run clear. Remove chicken and cut into strips and toss in BBQ Sauce.

While chicken is cooking slice your veggies into strips and sauté until soft and onions are starting to caramelize. 

Assemble fajitas and top with shredded cheese and sour cream, if desired. Enjoy!




This recipe can also be found at this Party

Sunday, April 28, 2013

Mandarin Chicken Pasta Salad


We are finally starting to get some nice weather around here and this weekend was gorgeous. The warm weather has me in the mood to make summery dishes and this Mandarin Chicken Pasta Salad makes a perfect lunch or light dinner. It is one of our favorite meals. We served this with some warm french bread and it made a delicious dinner.

Mandarin Chicken Pasta Salad
Serves 6
WW PP=7
Cal 292, Fat 11.1g, Carbs 34.6g, Fiber 4g, Protein 12.2g

 Ingredients
1/3 cup rice vinegar
1/4 cup orange juice
1/8 cup vegetable oil
1 tsp toasted sesame oil
1 packet onion soup mix (dry)
2 tsp white sugar
1 clove garlic (pressed)
8 oz farfalle pasta
1/2 cucumber (seeded and sliced)
2 roma tomatoes (diced)             
1 carrot (shredded)
6 oz spinach (fresh)
11 oz mandarin orange segments
2 cups cooked chicken (sliced)
1/2 Cup Almonds

To make the dressing whisk together the rice vinegar, orange juice, sesame oil, vegetable oil, onion soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente, drain, and rinse under cold water. Place pasta in large bowl.
To make the salad, toss the cucumber, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture and toss to coat evenly. Serve Immediately. Enjoy!

Saturday, April 27, 2013

Garlic Crust Supreme Pizza



This pizza recipe is so simple and easy and it makes the perfect weekend dinner. It was a hit!


Garlic Crust Supreme Pizza

Ingredients
1/2 cup pizza sauce (I used fire roasted tomato pizza sauce)
1 1/2 cup pizza blend cheese
1 oz. pepperoni (we used turkey pepperoni)
1 green pepper, chopped
1 tomato, chopped
1/4 cup red onion, chopped
1 cup fresh spinach
1 thin crust pizza shell (I used Archer Farms ultra thin crust)
1 tbsp. butter, melted
1 tbsp. garlic powder
2 tbsp. Parmesan cheese
1 tsp. Italian seasoning
any other additional toppings of your choice (we also used jalapeno)

Pre-Heat oven to 425.
Using a pastry brush spread melted butter evenly over pizza crust. Sprinkle with garlic powder, Italian seasoning, and Parmesan cheese. Let stand for 3 minutes. Add your sauce and finish assembling pizza by layering your toppings and cheese.
Bake for 11-12 minutes or until cheese is bubbling and pizza crust is crispy. Enjoy!

This recipe can also be seen at this Party

Thursday, April 25, 2013

Slow Cooker Cream Cheese Jalapeno Chicken with Bacon



I'm sure I've mentioned it before but we are huge fans of spicy foods. Both my husband and I love Jalapeno's and I'm always trying to find new recipes containing them. This dish is super simple to prepare and tastes fantastic. I like serving it over pasta but it also tastes great over rice.


Slow Cooker Cream Cheese Jalapeno Chicken with Bacon
Serves 4
WW PP=9 (Chicken plus 1 cup cooked pasta)
Cal 365, Fat 7.2g, Carbs 43g, Fiber 2g, Protein 31.7g

Ingredients
1lb boneless skinless chicken
4 oz. reduced fat cream cheese
1/8 cup shredded Parmesan cheese
1 tsp. garlic powder
1 jalapeno pepper, seeded and finely chopped
1/8 cup pickled jalapenos with liquid
1/4 cup fat free chicken broth
1/2 cup cooked and crumbled bacon
Arrange chicken in slow cooker. Sprinkle chicken with garlic powder and shredded Parmesan. Add your cream cheese and jalapenos. Pour in the chicken broth.
Cover and Cook on low for 4 hours. Remove lid and add the cooked bacon. Cut chicken into chunks and serve over hot pasta or rice. Enjoy!

This recipe can also be found at this Party

Wednesday, April 24, 2013

Crock Pot BBQ Buffalo Chicken Tostadas



Shockingly I have never had a tostada before and I'm really not sure why. Whenever I would go out for Mexican I would always end up with enchiladas or a burrito. I love the combo of bbq and buffalo wing sauce and wanted to create something other than tacos. These are obviously not your traditional tostadas but they were delicious non the less!


BBQ Buffalo Chicken Tostadas
Makes 12 tostadas
WW PP=2
Cal 85, Carbs 7.5g, Fat 2.6, Fiber 0.5g, Protein 8g

Ingredients
1 lb boneless skinless chicken breasts
1 tbsp bbq seasoning blend (I like McCormick's)
1/3 cup BBQ Sauce (I used Stubbs)
1/3 cup Wing Sauce (I love Franks)
12 tostada shells
Shredded Lettuce, Crumbled Blue Cheese, Green Onion, Sour Cream, Tomatoes For Toppings

Arrange chicken in bottom of crock pot. Sprinkle seasoning over chicken and add in your BBQ and Wing Sauce. Cover and cook on low for 4 hours. Shred Chicken and return to crock pot.

To assemble tortillas take a small amount of chicken and layer with toppings of your choice. Enjoy!


This recipe can also be found at this Party

Tuesday, April 23, 2013

Cheesy Hash Brown Chili Bake




I find that rainy days are the perfect days to make casseroles. I mean, who wouldn't want a nice warm and comforting casserole when it's chilly and damp outside? My family loves chili so when I came across this casserole I knew we would love it. And we did!

Cheesy Hash Brown Chili Bake
Adapted from Martha Stewart Living
Serves 4
WW PP=9
Cal 385, Carbs 24.7g, Fat 15g, Fiber 2g, Protein 32.7g

Ingredients
1 lb. lean ground beef (I used lean ground turkey)
1 can diced tomatoes (I used Hunts Chili Tomatoes with Peppers)
1 tsp cumin
1 tsp garlic powder
2 tbsp. chili powder
1/2 bag shredded hash brown potatoes (if frozen allow to thaw)
1 1/4 cups shredded cheddar cheese (I used reduced fat)
Salt and Pepper


Preheat oven to 425.

While oven is pre-heating brown ground beef, drain and add in the chili powder, cumin, garlic powder, and tomatoes. Let simmer for 5 minutes.

Divide chili among four individual baking dishes. Set aside.

Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.

In a large bowl, combine potatoes and cheese. Season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet.

Bake until potatoes are golden brown and chili is bubbling, 30-35 minutes. Serve with sour cream and any other chili toppings of your choice. Enjoy!

*Note-You can also make this in a 2-quart baking dish. Bake in an oven heated to 425 degrees for 40 to 45 minutes. Cover with aluminum foil if the top browns too quickly.

Monday, April 22, 2013

Crispy Honey Lime Chicken




I had to make some changes to our dinner tonight. I had originally planned on making Grilled Honey Lime Chicken but our grill broke last night. So, I guess I will be shopping for a new grill this week. Fun stuff. I turned our Grilled Honey Lime Chicken into a crispy baked Honey Lime Chicken that I served over rice with a honey lime vinaigrette. The end result was fabulous!

Crispy Honey Lime Chicken
Serves 4
WW PP=10 (Chicken+One Cup Brown Rice+2 tbsp. vinaigrette)
Cal 390, Carbs 47.5, Fat 9g, Fiber 2g, Protein 28g

Ingredients
1-2lbs boneless skinless chicken tenders, cut into chunks
1 tbsp honey
1 tbsp lime juice
3 tbsp low sodium soy sauce
1 tbsp chopped garlic
1 tsp olive oil
1 package shake n bake extra crispy (Panko works great in this too)

Add soy sauce, lime juice, olive oil, honey, and garlic to a small bowl. Whisk together thoroughly.
Place chicken pieces in a large Ziploc bag and pour the marinade in. Marinate in the refrigerator for at least 30 minutes. (I marinated mine for 3 hours)
After marinating, coat chicken in shake n bake and lay on a greased cookie sheet.
Bake at 425 for 20 minutes or until chicken is cooked through. Serve over rice and drizzle with vinaigrette. Enjoy!

For the Honey Lime Vinaigrette
1/4 cup fresh lime juice+zest
1 jalapeno finely chopped and seeded
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/8 cup extra virgin olive oil

In a bowl whisk together everything except the oil. Continue whisking while adding the oil in a thin stream. Keep whisking until well combined. Drizzle over chicken.




Sunday, April 21, 2013

Sun Dried Tomato Fettuccine




I'm always looking for new ways to prepare pasta. This sun dried tomato fettuccine was a nice change from your traditional fettuccine Alfredo. And much healthier!

Sun Dried Tomato Fettuccine 
Adapted from All Recipes.Com
Serves 4
WW PP=8
Cal 303, Fat 4.7 g, Carbs 49g, Fiber 2g, Protein 14.5

Ingredients
8 oz fettuccine pasta
1/2 cup sun dried tomato pesto
2 garlic cloves, minced
1/2 tsp red pepper flakes
1 tbsp grated parmesan cheese
1 tsp salt
6 oz non fat greek yogurt
1/4 cup light sour cream
2 cups baby spinach
1 tsp olive oil

Cook pasta according to package directions. While pasta is cooking over medium heat saute garlic in olive oil large about 1 minute. Add in the sun dried tomato pesto and reduce heat to low. 
Combine Parmesan cheese, yogurt, and sour cream. Mixing well. Add mixture to the sun dried tomato and garlic. Let simmer for 8-10 minutes. Add in your spinach, salt, and red pepper. Toss in your cooked fettuccine and enjoy!


Saturday, April 20, 2013

Grilled Chicken Bacon and Cheese Sliders



Well, it's in no way grilling season around here (even though it should be) but I figured it was time to dust off the old grill and make these fantastic sliders. This is the first time I've used the grill since last fall. These tasty little sandwiches make the perfect meal for game days and BBQ's. Chicken, Bacon, and Cheese. What's not to love?


Grilled Chicken Bacon and Cheese Sliders
Adapted slightly from The Pioneer Woman Cooks

Ingredients
4 whole Boneless, Skinless Chicken Breasts
16 slices Thin Bacon, cut in half and cooked crisp
Cajun Spice
16 Small Dinner Rolls
16 slices Cheese Of Your Choice (we used swiss, pepper jack, and cheddar)
Bottled Sauces Of Your Choice (we used Stubbs BBQ)
Toppings Of Your Choice (Tomato Slices, Grilled Onions, Lettuce, Etc.)

Slice each chicken breast in to half by length and by width.  (The chicken will slice much easier when slightly frozen.)  You will end up with sixteen small patties.
Place a piece of plastic wrap on top of the chicken pieces and pound gently with a rolling pin or meat mallet to flatten slightly.
Season with Cajun spice
Over medium high heat grill chicken pieces for 4-5 minutes and then flip them over on the other side and cook until done.
Brush chicken with BBQ Sauce.
Lay a slice of cheese on top of each piece of chicken to melt & then top with a couple of bacon slices.
Top with toppings of your choice.
Place chicken pieces in between halved dinner rolls. Enjoy!

Friday, April 19, 2013

White Pizza Nachos




I'm on a real pizza kick lately without eating "actual pizza" ha. These nachos make the perfect weekend meal. Super simple and you can change up the toppings to whatever you like. They also go great with a frosty beer!

White Pizza Nachos
Serves 4

Ingredients
4 cups tortilla chips
1/2 cup part skim ricotta cheese
8 oz reduced fat cream cheese, softened
1/4 cup grated Parmesan cheese
1 tbsp. garlic powder
1/2 tbsp. oregano
1 tsp. red pepper flakes
1 tsp. dried basil
1 cup shredded mozzarella cheese (I like Italian blend)
1/2 cup pepperoni, chopped
1/2 cup chopped tomatoes (I like grape tomatoes)
1/2 cup green pepper, chopped

Pre-heat oven to 350.
Arrange tortilla chips in a single layer onto a baking sheet or large baking dish.
Mix softened cream cheese and Parmesan with half of the shredded cheese. Stir in oregano, basil, garlic powder and tomatoes, mixing well to combine. Spoon cheese mixture over tortilla chips. Then add your pepperoni and green pepper. Top it off with your remaining shredded cheese.
Bake for 12-15 minutes or until cheese is nicely melted. Enjoy!

Thursday, April 18, 2013

Crock Pot Pizza Chicken




This is the perfect weeknight meal. Super easy to prepare and it will curb your pizza craving! I served mine over some pasta with a little grated parmesan on top. It was a hit with the whole family!


Crock Pot Pizza Chicken
Serves 4
WW PP=10 (Chicken with 2 oz. cooked pasta)
Cal 430, Fat 7.7g, Carbs 48.7g, Fiber 5g, Protein 39.7g

Ingredients
3-4 boneless skinless chicken breasts
2 tsp. Italian Seasoning Blend
1 tsp. Garlic Powder
1 tsp. red pepper flakes (Optional but we like things spicy)
2 tsp. Parmesan cheese (Plus extra for topping)
1 cup pizza sauce (I like Muir Glenn Organic)
3/4 cups low fat shredded mozzarella cheese (I used a 5 cheese blend)
2 oz. sliced pepperoni (I used turkey pepperoni)
1 Green Bell Pepper, sliced
8 oz. pasta (I used Ronzoni Penne)

Place chicken in crock pot. Season with Italian seasoning blend, garlic powder, red pepper flakes, and Parmesan cheese. Add in your green pepper and pour pizza sauce over chicken. Cover and cook on low for 4 hours. During last 30 minutes of cooking time toss in your pepperoni and top with shredded cheese. Serve over hot cooked pasta. Enjoy!

This recipe can also be found at this Party

Wednesday, April 17, 2013

Crispy Santa Fe Chicken Wraps





I love wraps and burritos. I wanted to make a healthier wrap that would still be delicious and filling but without all the calories. I used low carb flatbread wraps that I found at Target the other day and I was impressed. The hubby loved them too. All in all they were a hit!


Crispy Santa Fe Chicken Wraps
Makes 4 wraps
WW PP=10
Cal 399, Fat 8g, Fiber 12g, Protein 48g

Ingredients
4 Low Carb Wraps (I used Flat Out Flatbread Light Wraps)
2 tbsp. southwest seasoning blend. (I like Mrs. Dash)
2 cups cooked chicken, shredded
2 cups brown rice, cooked
1 cup black beans, rinsed and drained
1 large tomato, chopped
1 cup shredded cheese of your choice (I used light white cheddar)
1 cup corn
8 tbsp.chopped green chiles

Mix rice and seasoning together. Add remaining ingredients and stir until combined. Spoon filling into tortillas and roll leaving the edges open. Spray the edges lightly with cooking spray and fold over.

Heat a large non-stick skillet over medium heat for 1 minute. Arrange wraps, seam-side down, in pan and cook until golden brown and crisp, about 3-4 minutes per side. Serve warm with a side of sour cream and salsa/hot sauce if desired. Enjoy!

This recipe can also be found at this Party





Tuesday, April 16, 2013

Crock Pot Hawaiian Chicken Chili



I can't believe it's mid April already. I also can't believe it is still so cold here and it's also been very rainy. I am so ready for Spring to come to our area! This damp cold weather has me wanting to make Chili. I don't normally make it in the spring/summer but this hasn't been a normal spring. This Chili has all of my favorites and was amazing! I could not get enough of the sweet and spicy combo. We topped ours off with tortilla chips and a doll up of sour cream. Yum!


Crock Pot Hawaiian Chicken Chili
Heavily adapted from Heather Likes Food
Serves 4
WW PP=5
Cal 237, Fat 0g, Carbs 29.7g, Fiber 3g, Protein 27.2g


Ingredients
16 oz boneless skinless chicken (I used tenderloins)
1 1/2 cup pineapple tidbits with juice reserved
1 can rotel, drained
1 cup great northern beans, rinsed and drained
1/2 cup BBQ Sauce
1 yellow onion, chopped
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp ground ginger
1/2 tsp cayenne pepper


Place chicken in crock pot and top with onion, rotel, beans, BBQ sauce, and all of the reserved pineapple juice.
Stir chili powder, cumin, cayenne pepper and ginger into the chili and set crock pot to cook on low for 4-6 hours, or on high for 3-4.
Remove chicken from chili and shred into bite-sized pieces. Return to chili and stir in pineapple pieces. Top with tortilla chips and sour cream, if desired. Enjoy!

Monday, April 15, 2013

Bacon Cheeseburger and Fries Casserole




It's been a long time since I've had a cheeseburger. I honestly can't remember how long but I think it was sometime last fall. I've seen plenty of yummy cheeseburger and fries casserole recipes floating around Pinterest, but I just can't stomach the "cream" of soups that are in it. Or the crinkle fries. (Yes, weirdo me doesn't care for crinkle fries) I wanted to create a delicious and satisfying casserole without all the calories. I did some tweaking and came up with an amazing recipe. I used some of the ingredients from my bacon cheeseburger sloppy joes along with a few others. It definitely curbed my burger craving. This will for sure be my "go to" recipe the next time I am craving a burger!


Bacon Cheeseburger and Fries Casserole
Serves 8
WW PP=5
Cal 206, Fat 7.3g, Carbs 16.1g, Fiber 1g, Protein 16.8

1 lb. lean ground turkey, browned and drained (ground sirloin works too)
4 cups oreida homestyle potatoes
1/4 cup fat free beef broth
1 onion soup packet
1 tbsp apple cider vinegar
2 tsp Worcestershire sauce
1/4 cup ketchup
2 tbsp mustard
1 garlic clove, minced
1/4 cup petite diced tomatoes (I used fire roasted)
1 1/4 cup reduced fat shredded cheddar jack cheese, divided
1/2 cup bacon bits
1/2 cup chopped dill pickles


Pre-Heat oven to 375.
In a lightly sprayed 13x9 baking dish cook potatoes for 30 minutes. While potatoes are cooking brown ground turkey. Add in your onion soup, beef broth, apple cider vinegar, worcestershire, ketchup, garlic, tomatoes, half of your shredded cheese, and mustard. Let simmer for 10 minutes. Stir in the pickles and bacon. Combine meat mixture with potatoes and cover with remaining cheese. Return to oven for another 15-20 minutes. Enjoy!

This recipe can also be found at this party


Berry Muffins-National Soyfoods Month


Berry Muffins-Recipe Below


April is National Soyfoods Month so it’s the perfect time to learn about the place for soy in a healthy diet and easy ways to incorporate it into everyday meals.

Packed with protein and fiber, soyfoods are a tasty way to reduce calories, saturated fat and maintain your weight. Many soy products like veggie burgers cook and thaw faster than traditional meat sources so that means more time and convenience—who couldn’t use more of both?

The Soyfoods Association of North America (SANA) provides information about the health benefits and nutritional advantages of soy. SANA offers fun recipes and convenient ways to incorporate soy into meals for everyone – from athletes to families. SANA is dedicated to spreading the word about soy, especially during National Soyfoods Month in April!

Soyfoods aren’t just for vegetarians anymore. In fact, dishes made with soy are quick, tasty, and often healthier than traditional protein sources. Since April is National Soyfoods Month it’s the perfect time to tell your readers about the benefits and ease of cooking with soy!



Here are just a few ways that soy can help make your life easier and healthier: Take this mixed berry smoothie up a notch with creamy and delicious WESTSOY Soymilk made from whole organic soybeans: Berry Smoothie WESTSOY Soymilk

Need a snack on-the-go? Grab some gluten free SOYJOY bars to fuel up with nutrients in seconds. SOYJOY bars

On those busy weeknights, add some Wildwood tofu to the standard stir-fry for more protein or this spinach fettuccini to your favorite pasta sauce. Wildwood Tofu

Packing lunches with the same snacks can get a little boring, but honey roasted soy nuts are a sweet and crunchy snack packaged in individual sizes, perfect for the lunch box. Honey Roasted Soy Nuts Packed with protein and fiber, soyfoods are a great way to reduce calories, cholesterol and saturated fat. They also serve as a great source of iron, calcium, vitamin B-12, magnesium and zinc.
April is SoyFoods month! Explore the site for recipe ideas and ingredients!

Follow the SoyFoods Association on Twitter at @SocialSANA

SoyFoods Association on Facebook

Berry Muffins
Adapted from
Soyfoods

Ingredients
1 1/2 cups all-purpose flour
1/2 cup soy flour
2 teaspoons baking powder
2/3 cup sugar
2 large egg whites
3/4 cup vanilla soymilk (I used original soymilk)
2 tablespoons soy oil
1/2 cup unsweetened applesauce
1 1/2 cups fresh or frozen unsweetened raspberries
1 cup blueberries


Place paper baking cups in muffin tin or coat well with cooking spray. Preheat oven to 375°F. Combine flours, baking powder, and sugar in a large bowl. Combine egg whites, soymilk, soy oil, and applesauce in a small bowl. Add to dry ingredients, stirring just until moistened. Fold in raspberries and blueberries.
Fill prepared muffin pan, filling two-thirds full. 

Bake at 375 for 20-25 minutes or until toothpick in center comes out clean. Enjoy!





This sponsorship is brought to you by the Soyfoods Association who we have partnered with for this promotion.

Sunday, April 14, 2013

BBQ Chicken Ranch Lasagna Roll Ups



One of the things I love about cooking is creating new (and most of the time figure friendly) twists on traditional recipes. These lasagna roll ups began as chicken bacon ranch roll ups but they were too many calories and I would have to cut down on a lot of the ingredients to make them more weight watcher friendly. So, I decided on BBQ Chicken Ranch Lasagna roll ups instead. We all love BBQ chicken so why not use it as a filling for lasagna? Let me tell you.....this dish turned out great and was so full of flavor and very satisfying. This one is a keeper! Makes 10 rolls

BBQ Chicken Ranch Lasagna Roll Ups
Makes 10
WW PP=4
Cal 177, Fat 3g, Carbs 26.2g, Fiber 1g, Protein 10.3g

Ingredients
10 lasagna noodles
2 cup cooked and shredded chicken
3/4 cup BBQ Sauce, divided
3 tbsp ranch dressing (I used lite)
1/2 shredded mozzarella cheese (I used reduced fat)
1/2 shredded white cheddar cheese (I used Cabot light)
1/2 cup fire roasted diced tomatoes
Green Onions, chopped

Cook noodles to al dente, drain.
Combine cooked chicken, half of the BBQ sauce, ranch dressing, tomatoes, and white cheddar.
In a baking dish evenly spread chicken mixture on each noodle to within 1/2 in. of edges. Roll up and place seam side down. Top each roll with remaining BBQ sauce.
Cover and bake at 350° for 20-25 minutes or until bubbly.
Uncover, sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Top with chopped green onions. Let stand for 5 minutes before serving. Enjoy!

This recipe can also be found at this Party



Saturday, April 13, 2013

Smoky Pulled Pork on Pretzel Rolls






Two weeks ago for date night my hubby and I went to a local pub and I had the most amazing pulled pork served on a pretzel roll. I don't know what it was about that sandwich but I have been craving it ever since! Anyway, none of the local grocery stores in my area carry pretzel rolls. What the heck? I live in the suburbs of Chicago, it's not like I live in the boonies! Luckily, my husband works in the city and I was able to convince him to pick some up at a specialty market on his way home before hopping on the train. (Nice Hubby) I cooked the pork in my slow cooker and topped it off with some crispy onion straws and it was heaven! Something about that pork and pretzel combo. Yummy!

Smoky Pulled Pork on Pretzel Rolls

Ingredients
2-3lb pork butt or shoulder (I used a tenderloin)
1 1/2 cups BBQ Sauce (I used Stubs)
2 tbsp. liquid smoke
3 tbsp. BBQ rub (I like McCormick's)
Pretzel Rolls
Onion Straws-(Optional)

Season your roast with the BBQ rub. Place in the crock pot. Add in your liquid smoke. Cover and cook on low for 7-8 hours or until meat is tender and starting to fall apart. Add your BBQ sauce and shred pork. Spoon onto pretzel rolls top with onion straws if desired. Enjoy!



Smoky Pulled Pork on Pretzel Rolls






Two weeks ago for date night my hubby and I went to a local pub and I had the most amazing pulled pork served on a pretzel roll. I don't know what it was about that sandwich but I have been craving it ever since! Anyway, none of the local grocery stores in my area carry pretzel rolls. What the heck? I live in the suburbs of Chicago, it's not like I live in the boonies! Luckily, my husband works in the city and I was able to convince him to pick some up at a specialty market on his way home before hopping on the train. (Nice Hubby) I cooked the pork in my slow cooker and topped it off with some crispy onion straws and it was heaven! Something about that pork and pretzel combo. Yummy!

Smoky Pulled Pork on Pretzel Rolls

Ingredients
2-3lb pork butt or shoulder (I used a tenderloin)
1 1/2 cups BBQ Sauce (I used Stubs)
2 tbsp. liquid smoke
3 tbsp. BBQ rub (I like McCormick's)
Pretzel Rolls
Onion Straws-(Optional)

Season your roast with the BBQ rub. Place in the crock pot. Add in your liquid smoke. Cover and cook on low for 7-8 hours or until meat is tender and starting to fall apart. Add your BBQ sauce and shred pork. Spoon onto pretzel rolls top with onion straws if desired. Enjoy!



Thursday, April 11, 2013

Crock Pot Chipotle Shredded Beef Tacos



I make tacos in my crock pot often but I have never made beef tacos in it before. Well, I have been missing out! What was supposed to be a pot roast dinner ended up being a taco dinner! This is the one time where I am actually glad that I forgot to buy the veggies for my pot roast. My forgetfulness really paid off! These tacos were fantastic and the chipotle peppers added a nice spicy kick to them. I am definitely making these again and soon!

Crock Pot Chipotle Shredded Beef Tacos
Makes 10 tacos
WW PP=4
Cal 158, Fat 10.2g, Carbs 9.4g, Fiber 2g, Protein 9.3g

Ingredients
1-2lb boneless chuck roast (Mine was 1.5lbs)
3 chipotle peppers in adobo sauce, chopped
1 cup fat free beef broth
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
10 taco shells (I used whole grain)
Shredded cheese and any other toppings of your choice
Note* You can lower the point value to 3pp per taco by using low carb wheat or corn tortillas

Spray the bottom of your crock pot with cooking spray. Season the meat with chili powder, garlic, and cumin. Add meat to your crock pot add pour in your beef broth and top with chipotle peppers. Cover and cook on low for 8-9 hours or until meat is tender. Shred with a fork and spoon into taco shells. Top with cheese and an additional toppings of your choice. Enjoy!

This recipe can also be found at this Party

Wednesday, April 10, 2013

Crock Pot Greek Chicken Pitas



It's Wednesday and this is the first time I've used my crock pot this week. That's a record for me! Lately, I've been craving Greek food. Grecian Chicken in particular. I decided to search for a healthy Greek chicken recipe and when I found this crock pot Greek chicken pita recipe, I knew I would be making it. This was so good. A cross between a Gyro and Grecian Chicken. It was so flavorful and I couldn't get enough of the cucumber sauce. It was a hit!

Crock Pot Greek Chicken Pitas
Adapted from Betty Crocker
WW PP=7
Cal 270, Carbs 36g, Fat 3g, Fiber 2g, Protein 28g

Ingredients
16 oz boneless skinless chicken breasts
1 tbsp lemon pepper seasoning (I love Mrs. Dash)
1 tsp oregano
1 clove garlic, minced
1/4 cup chicken broth
1 roma tomato, sliced
1 red onion, sliced
4 pita bread folds (I used whole wheat pitas)
1 cup cucumber sauce (recipe below)

In a small bowl mix garlic, lemon-pepper seasoning, and oregano. Add chicken to the crock pot and coat with seasoning mixture. Pour in the chicken broth. Cover and cook on low for 4 hours.

About 10 minutes before serving, heat pita bread folds as directed on package. Meanwhile, remove chicken from cooker and break into chunks. Spoon chicken onto warm pita breads. Top with tomato, red onion and cucumber sauce. Fold pita breads in half to serve. Enjoy!

For the cucumber sauce
1/2 cucumber, diced
2 6oz containers non fat Greek yogurt (I like Chobani)
2 tbsp lemon juice
1 clove garlic, minced
salt and pepper to taste

Add your yogurt to a large mixing bowl. Add in your lemon juice, garlic, salt and pepper and diced cucumber. Stir well and let marinate in fridge for at least one hour.


This recipe can also be found at this Party

Crock Pot Greek Chicken Pitas



It's Wednesday and this is the first time I've used my crock pot this week. That's a record for me! Lately, I've been craving Greek food. Grecian Chicken in particular. I decided to search for a healthy Greek chicken recipe and when I found this crock pot Greek chicken pita recipe, I knew I would be making it. This was so good. A cross between a Gyro and Grecian Chicken. It was so flavorful and I couldn't get enough of the cucumber sauce. It was a hit!

Crock Pot Greek Chicken Pitas
Adapted from Betty Crocker
WW PP=7
Cal 270, Carbs 36g, Fat 3g, Fiber 2g, Protein 28g

Ingredients
16 oz boneless skinless chicken breasts
1 tbsp lemon pepper seasoning (I love Mrs. Dash)
1 tsp oregano
1 clove garlic, minced
1/4 cup chicken broth
1 roma tomato, sliced
1 red onion, sliced
4 pita bread folds (I used whole wheat pitas)
1 cup cucumber sauce (recipe below)

In a small bowl mix garlic, lemon-pepper seasoning, and oregano. Add chicken to the crock pot and coat with seasoning mixture. Pour in the chicken broth. Cover and cook on low for 4 hours.

About 10 minutes before serving, heat pita bread folds as directed on package. Meanwhile, remove chicken from cooker and break into chunks. Spoon chicken onto warm pita breads. Top with tomato, red onion and cucumber sauce. Fold pita breads in half to serve. Enjoy!

For the cucumber sauce
1/2 cucumber, diced
2 6oz containers non fat Greek yogurt (I like Chobani)
2 tbsp lemon juice
1 clove garlic, minced
salt and pepper to taste

Add your yogurt to a large mixing bowl. Add in your lemon juice, garlic, salt and pepper and diced cucumber. Stir well and let marinate in fridge for at least one hour.


This recipe can also be found at this Party

Tuesday, April 9, 2013

Bacon Buffalo Mac and Cheese



I've always loved a good bowl of mac and cheese. It is my all time favorite comfort foods. Unfortunately it doesn't love me back and so I now rarely have it! Every once in a while I find a recipe that I just have to make. So, when I found this on Mr. Food's website I knew I had to make it. I was able to lighten it up and I also added some cooked chicken for extra protein. It turned out great. Yummy creamy goodness!


Bacon Buffalo Mac and Cheese
Heavily Adapted from Mr. Food
Serves 6
WW PP=6
Cal 250, Fat 7.1g, Carbs 30.6, Fiber 4g, Protein 16.6g

Ingredients
8oz elbow macaroni (I used Ronzoni)
1/2 cup buffalo wing sauce (I love Franks)
1/2 cup cooked and crumbled bacon (I used bacon bits)
1/4 cup ranch dressing (I used Light)
4 oz light cream cheese (I used fat free)
1 cup shredded cheddar jack cheese, divided (I used reduced fat)
2 cloves garlic, minced
1 cup cooked chicken breast, chopped (Optional-the original recipe does not call for this)

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. While oven is pre-heating cook pasta to al dente, then drain.

In a food processor (or hand mixer) combine cream cheese, garlic, buffalo wing sauce and ranch dressing until smooth. In a large bowl combine cooked pasta, chicken, half of the shredded cheese, and cream cheese sauce. Toss to combine. Pour into dish. Sprinkle with remaining shredded cheese. Bake for 25-30 minutes or until cheese is melted and bubbly. Enjoy!

Monday, April 8, 2013

Crispy Baked Orange Chicken



Most know that I am not a huge fan of Chinese, but I do love love love Orange Chicken! I wanted to try and re-create it at home but with a healthy twist. The deep fried version was not happening. I was able to make a crispy baked version that was just as good, if not better than the real thing! A major hit with the hubster and he is the Chinese food lover in the house!

Crispy Baked Orange Chicken 
Serves 4
WW PP=6
Cal 263, Carbs 29g, Fat 1.7g, Fiber 0g, Protein 29.2g

For The Chicken
Ingredients
1 1/2lbs Chicken Tenders, cut into chunks
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1 packet shake n bake extra crispy coating

Pre-Heat oven to 450 degrees.
In a small bowl combine shake n bake, garlic powder, and ginger. Coat chicken tenders in shake n bake mixture. Place on a greased cookie sheet. Bake for 10 minutes on one side. Flip and bake for another 10 minutes, or until chicken is cooked through and coating is crispy. Top with orange sauce and serve over rice or noodles. Enjoy!

For The Orange Sauce
3/4 cup water
1/2 cup orange juice
1 teaspoon orange zest
1 teaspoon ginger
3 tablespoons rice vinegar
1/2 cup low sodium soy sauce
1/4 cup brown sugar, packed
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon cornstarch
2 tablespoons warm water

To make the sauce: combine water, orange juice, orange zest, vinegar  soy sauce, brown sugar, ginger, garlic, salt and pepper in a large saucepan. Whisk together. Cook over medium high heat. Bring to a simmer, whisking occasionally. In a small bowl, combine cornstarch and water. Whisk to combine and pour into the sauce. Continue simmering and stirring for 2-3 minutes while the sauce thickens. Remove from heat and set aside. Pour over chicken.




This recipe can also be found at this party
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