Saturday, June 29, 2013

Baked Asian Sticky Wings

Wings are a popular weekend dinner in our house. A few months back I made a baked boneless buffalo wing recipe that turned out great, but this time around I wanted to try out a bone in recipe. Both my husband and I love Asian Zing wings from Buffalo Wild Wings. I love the sweet and spicy sauce. I wanted to re-create the wings at home but bake them instead of deep frying. I found a recipe on the food network that I thought might taste similar to our favorite wings. Both my husband and I were impressed. They were delicious!




Baked Asian Sticky Wings
Adapted from Food Network.Com

1/4 cup honey
2 tablespoons low sodium soy sauce
2 tablespoons Asian chili sauce
2 tablespoons dark Asian sesame oil
1 teaspoon ground ginger
2 cloves garlic, finely chopped
2 pounds chicken wings
3 green onions, sliced

Heat oven to 450 degrees F. Spray a large baking pan with non stick cooking spray.

Combine green onion, honey, soy sauce, chili sauce, sesame oil, ginger and garlic in large bowl. Add wings; toss to coat. Place wings with sauce in single layer in prepared baking pan. Bake, turning occasionally, 25 minutes or until chicken is evenly browned.

Increase oven temperature to broil. Broil wings 6 inches from heat, turning occasionally, for 8 minutes or until sauce is thick enough to coat back of spoon. Remove wings to platter; spoon sauce over. Sprinkle with green onions. Enjoy!

Thursday, June 27, 2013

Creamy Italian Crock Pot Chicken



This chicken makes the perfect weeknight dinner. So incredibly easy to prepare and the crock pot basically does all the work for you! It's a favorite in our house!

Creamy Italian Crock Pot Chicken
Serves 4
WW PP=5
Cal 205, Carbs 5.5g, Fat 7g, Protein 28.5g

Ingredients
16 oz. boneless skinless chicken breasts
1 tsp. garlic powder
2 tbsp. freshly grated Parmesan cheese
3/4 cup Philadelphia Italian Herb Cooking Cream
1/2 cup Italian style diced tomatoes
fresh parsley for topping, if desired.

Place chicken in crock pot. Sprinkle chicken with garlic powder and Parmesan cheese. Add in the cooking cream and top with diced tomatoes. Cover and cook on low for 4 hours. Serve over hot cooked noodles or rice. Enjoy!

This recipe be can also be found at this Party

Wednesday, June 26, 2013

Summer Spinach Salad with Chicken




I love a good salad. Especially in the summer. This summer spinach salad is packed with flavor and makes the perfect light dinner.

Summer Spinach Salad with Chicken
Serves 6
WW PP=4
Cal 159, Carbs 10.5, Fat 8.5g, Fiber 3g, Protein 13.3g

Ingredients
6 cups fresh baby spinach
1 cup sliced strawberries
1/2 cup mandarin oranges
1/2 cup almonds
1/2 cup blue cheese crumbles
1 chicken breast cooked and sliced
1/4 cup cooked crumbled bacon
1/3 cup Lite Raspberry Vinaigrette (I like Annie's Organic)

Clean spinach, place in large bowl and top with remaining ingredients. Drizzle with dressing and toss. Enjoy!

This recipe can also be found at this Party

Tuesday, June 25, 2013

Buffalo Chicken Flatbread Tacos




I am just loving Flatbread lately! I can't get enough of the stuff. Seriously. Not too long ago I made tacos using Flatbread and both my hubby and I loved them. I decided to make them again but this time using chicken. I wanted my tacos to have a spicy kick so I figured why not use Buffalo Chicken. Wow, were they good!

Buffalo Chicken Flatbread Tacos
Makes 8 Tacos
WW PP=4
Cal 170, Carbs 1g, Fat 5.3g, Protein 13.3g

Ingredients
2 cups cooked chicken, chopped (I used tenderloins that I cooked in the crock pot)
1/2 cup buffalo wing sauce (I used Franks)
1/2 cup blue cheese crumbles
1/4 cup light ranch dressing
3 green onions, chopped
1 package Naan Flatbread (I used Stonefire)

Cut flatbread into eight squares. Arrange on a cookie sheet, and according to package directions, heat in the oven.

While the flatbread is heating, mix cooked chicken and buffalo sauce together.

Prepare flatbreads by evenly spooning some of the chicken mixture on each flatbread. Top with blue cheese crumbles and drizzle with ranch dressing. Sprinkle with green onions. Enjoy!

Skinny Strawberry Shortcake Muddy Buddies



I'm always looking for new sweet snack ideas that are diet friendly and actually taste non diet. After experimenting with some ingredients I came up with this delicious recipe for Muddy Buddies. If you are craving something sweet without busting your diet, or just want a low cal snack then you have got to make these. They were so good and a hit in my house!

Skinny Strawberry Shortcake Muddy Buddies
Makes 16 1/2 cup servings
WW PP=2
Cal 92, Carbs 18.4g, Fat 1.2g Protein 1.3g

Ingredients
8 cups Chex mix cereal (I used corn but rice is good too)
4 tbsp. I Can't Believe It's Not Butter Light
5 tbsp. Betty Crocker Strawberry Cake Mix
1/2 tsp. sugar free Strawberry Jello mix
2 tbsp. powdered sugar

In a small sauce pan melt butter and stir in the jello powder. Pour over chex cereal and let cool. About 10 minutes. Next toss cereal in cake mix and powdered sugar until evenly coated. Store any uneaten cereal in an airtight Tupperware container. Enjoy!



Monday, June 24, 2013

Grilled Queso Chicken Pasta



Nothing says summer like using the grill and this is one of my favorite grilled chicken pasta dishes. It's full of flavor and the Rotel gives it a nice spicy kick!

Grilled Queso Chicken Pasta
Serves 6
WW PP=7
Cal 278, Carbs 33.1g, Fat 4.3g, Fiber 5g, Protein 24.5g

Ingredients
16 oz. boneless skinless chicken breasts
1 1/4 cup reduced fat shredded american cheese blend (I like Kraft)
8 oz. pasta of your choice cooked to al dente (I used Ronzoni Spirals)
1 can Rotel
1/4 cup milk
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt

Season chicken breasts with chili powder, cumin, and salt. Grill over medium high heat 5-6 minutes per side or until juices run clear. Slice and set aside.

In a large sauce pan over medium heat add 1/4 cup milk, cheese, and Rotel. Stir until melted. Pour melted cheese mixture over hot cooked pasta and top with sliced chicken. Garnish with cilantro, if desired. Enjoy!










Sunday, June 23, 2013

Skinny Bacon, Cheddar, Ranch Potato Salad



Another one of our summertime favorites is potato salad. This potato salad is packed with flavor and low in fat and calories. It makes the perfect side for a summer picnic or BBQ!

Skinny Bacon, Cheddar, Ranch Potato Salad
Makes 10 1/2 cup Servings
WW PP=2
Cal 98, Carbs 11.9g, Fat 3.9g, Fiber 2g, Protein 3.8 g

Ingredients
5 medium russet potatoes
2 tsp dry ranch seasoning mix
1/4 cup light mayonnaise
1/2 cup reduced fat sour cream
1/3 cup crumbled bacon bits
1/2 cup reduced fat cheddar cheese
one bunch of chives, chopped
1 tsp kosher salt


In a large pot, bring potatoes and cold water to a boil. Once boiling reduced heat to low, cover, and cook for 7-9 minutes or until fork tender.
Drain potatoes, and return to warm pot. Season with salt. Let potatoes cool to room temperature in pot.
While the potatoes are cooling, in a large bowl, whisk together the mayonnaise, sour cream, and ranch seasoning mix.
Chop cooled potatoes into chunks and add to bowl. Stir well to coat and sprinkle with bacon and cheese.
Top with chives.
Serve immediately, or refrigerate until ready to serve. Enjoy!

Skinny Bacon, Cheddar, Ranch Potato Salad



Another one of our summertime favorites is potato salad. This potato salad is packed with flavor and low in fat and calories. It makes the perfect side for a summer picnic or BBQ!

Skinny Bacon, Cheddar, Ranch Potato Salad
Makes 10 1/2 cup Servings
WW PP=2
Cal 98, Carbs 11.9g, Fat 3.9g, Fiber 2g, Protein 3.8 g

Ingredients
5 medium russet potatoes
2 tsp dry ranch seasoning mix
1/4 cup light mayonnaise
1/2 cup reduced fat sour cream
1/3 cup crumbled bacon bits
1/2 cup reduced fat cheddar cheese
one bunch of chives, chopped
1 tsp kosher salt


In a large pot, bring potatoes and cold water to a boil. Once boiling reduced heat to low, cover, and cook for 7-9 minutes or until fork tender.
Drain potatoes, and return to warm pot. Season with salt. Let potatoes cool to room temperature in pot.
While the potatoes are cooling, in a large bowl, whisk together the mayonnaise, sour cream, and ranch seasoning mix.
Chop cooled potatoes into chunks and add to bowl. Stir well to coat and sprinkle with bacon and cheese.
Top with chives.
Serve immediately, or refrigerate until ready to serve. Enjoy!

Friday, June 21, 2013

Chocolate Cherry Cheesecake Cups



These are the perfect sweet treat when you are craving cheesecake but without all the guilt! They are quick and easy to make which is also one of the reasons why I love this dessert so much!

Chocolate Cherry Cheesecake Cups
Makes 9 Cups
WW PP=4
Cal 215, Fat 6.1g, Carbs 19.4, Fiber .5, Protein 2.2g

Ingredients
1 8oz. pkg reduced fat cream cheese
6 chocolate graham cracker sheets, crushed
1 tsp. lemon juice
2 tbsp. granulated sugar
1/8 fat free cool whip
1 1/2 cusp cherry pie filling

Add liners to muffin tins and evenly divide your crushed graham crackers to each cup. Set aside.
Using a hand mixer, mix your cream cheese, sugar, lemon juice, and cool whip until smooth and fluffy.
Top each cup with some of the cream cheese mixture, and finish with some of the cherry pie filling.
Place in fridge and let set for at least one hour. Enjoy!




Chocolate Cherry Cheesecake Cups



These are the perfect sweet treat when you are craving cheesecake but without all the guilt! They are quick and easy to make which is also one of the reasons why I love this dessert so much!

Chocolate Cherry Cheesecake Cups
Makes 9 Cups
WW PP=4
Cal 215, Fat 6.1g, Carbs 19.4, Fiber .5, Protein 2.2g

Ingredients
1 8oz. pkg reduced fat cream cheese
6 chocolate graham cracker sheets, crushed
1 tsp. lemon juice
2 tbsp. granulated sugar
1/8 fat free cool whip
1 1/2 cusp cherry pie filling

Add liners to muffin tins and evenly divide your crushed graham crackers to each cup. Set aside.
Using a hand mixer, mix your cream cheese, sugar, lemon juice, and cool whip until smooth and fluffy.
Top each cup with some of the cream cheese mixture, and finish with some of the cherry pie filling.
Place in fridge and let set for at least one hour. Enjoy!




Thursday, June 20, 2013

Southwest Ranch Chicken and Bowtie Pasta Salad



Nothing says summer like a refreshing Pasta Salad. I love this salad since I can prepare it ahead of time and it is filling enough to serve for dinner. Yum!

Southwest Ranch Chicken and Bowtie Pasta Salad
Serves 6
WW PP=6
Cal 251, Fat 6.5, Carbs 29.6, Fiber 2g, Protein 18.8g

 Ingredients
8 oz. (3 1/2 cups) uncooked bow tie pasta 
1/2 cup light mayonnaise
1/2 cup light sour cream
2 tsp. ranch seasoning 
2 tsp. southwest seasoning blend, I used Mrs. Dash
1 (4.5-oz.) can Chopped Green Chiles
1 cup cooked chicken, chopped
2 medium tomatoes, chopped 
1 small red bell pepper, chopped
1/2 cup reduced fat shredded taco blend cheese
2 green onions, sliced


Cook pasta as directed on package. Drain. Rinse with cold water to cool; drain well.

In a large bowl combine mayonnaise, sour cream, ranch and southwest seasoning mix well. Toss in your cooked pasta and then add tomatoes, bell pepper, green chilies, chicken, and cheese.

Serve immediately, or cover and refrigerate until serving time. Sprinkle with green onions before serving. Enjoy!


This recipe can also be found at this Party

Wednesday, June 19, 2013

Crock Pot Chicken Philly Cheesesteak Sandwiches




Have you ever had a garage sale? I haven't and let me tell you, prepping for it is exhausting! I'm having my first one this weekend after putting it off for a while. We bought our house two years ago and have been accumulating "stuff" ever since. It was definitely time. With that being said, I wanted something simple and easy to make for dinner. These sandwiches were the perfect meal to make. Super simple and quick to prepare. The crock pot basically does everything. All you have to do is slice the rolls. They were delicious!

Crock Pot Chicken Philly Cheesesteak Sandwiches

Makes 4 Sandwiches
WW PP=8
Cal 313, Fat 6g, Carbs 40g, Fiber 1g, Protein 28.2

Ingredients
16 oz. boneless skinless chicken (I used tenderloins)
1 medium onion, sliced
1 green pepper, sliced
1 green red pepper, sliced
2 tbsp. of your favorite steak or poultry seasoning (I like McCormicks)
4 slices reduced fat provolone cheese
Bolillo or Hoagie Rolls
1 tsp. extra virgin olive oil

Spray your crock pot with non stick cooking spray. Add olive oil, onions, and peppers. Toss chicken with seasoning and add to your crock pot. Cover and cook on low for 6 hours. (You will want the veggies to be soft) During the last 30 minutes of cooking lay slices of provolone cheese over the chicken and veggies. Remove chicken and veggies and spoon into rolls. Enjoy!




This recipe can also be found at this Party

Tuesday, June 18, 2013

Baked Salsa Burritos



I love a good Burrito. Unfortunately my waist line does not! One of the reasons that I rarely have them. I decided to create my own low cal version and they were fantastic!

Baked Salsa Burritos
Makes 8 Burritos
WW PP=7
Cal 278, Fat 9.2g, Carbs 32g, Fiber 15.8g, Protein 25.7g

Ingredients
16 oz. lean ground sirloin (I used 93/7)
2 tbsp. chili powder
1 tbsp. onion powder
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
1/4 cup water
1 1/2 cups reduced fat Monterrey jack cheese, divided
3/4 cups fat free refried beans
1 1/2 cups salsa, divided
2 cups cooked whole grain brown rice
8 taco sized whole wheat flour tortillas (I used La Banderita High Fiber)

Brown ground beef, drain and add in chili powder, onion powder, cumin, garlic powder, salt, and water. Next stir in your beans, 1/2 of the cheese, 1/2 of the salsa and rice.

Spoon about 1/4 cup of the meat mixture on each tortilla.

Fold the sides and ends over filling and roll-up.

Arrange burritos in a lightly sprayed baking dish.

Sprinkle with the remaining cheese and top with remaining salsa.

Cover and bake at 375 degrees for 20-25 minutes or until heated through. Enjoy!







Monday, June 17, 2013

Bacon Wrapped BBQ Pork Chops



As you can probably see from reading my blog that I have been on quite the pork kick lately! There is something about bacon and BBQ that go so well together. I also love grilling when the weather is warm so I figured why not combine the two with pork chops. My oh my, were these amazing!

Bacon Wrapped BBQ Pork Chops
WW PP=5
Cal 207, Carbs 6g, Fat 8g, Protein 24g

Ingredients
4 5oz. boneless pork loin chops
8 slices center cut bacon
1/2 cup BBQ Sauce (I used Stubbs)
1/4 cup bbq seasoning rub (I like McCormicks)

Dry the chops with paper towels and season with BBQ rub. Wrap two strips of bacon around each one. Grill for 6-7 minutes over medium high heat. Baste with sauce and flip chops. Continue cooking for 5-6 minutes or until desired doneness. Baste with more sauce and serve. Enjoy!

Bacon Wrapped BBQ Pork Chops



As you can probably see from reading my blog that I have been on quite the pork kick lately! There is something about bacon and BBQ that go so well together. I also love grilling when the weather is warm so I figured why not combine the two with pork chops. My oh my, were these amazing!

Bacon Wrapped BBQ Pork Chops
WW PP=5
Cal 207, Carbs 6g, Fat 8g, Protein 24g

Ingredients
4 5oz. boneless pork loin chops
8 slices center cut bacon
1/2 cup BBQ Sauce (I used Stubbs)
1/4 cup bbq seasoning rub (I like McCormicks)

Dry the chops with paper towels and season with BBQ rub. Wrap two strips of bacon around each one. Grill for 6-7 minutes over medium high heat. Baste with sauce and flip chops. Continue cooking for 5-6 minutes or until desired doneness. Baste with more sauce and serve. Enjoy!

Saturday, June 15, 2013

Spicy Dr. Pepper Pulled Pork Tacos






I am always looking for new taco recipes and when I came across this one I just knew both my husband and I would love it! Especially the hubby since he is a big fan of Dr. Pepper. Well, let me just tell you....these tacos were amazing! Sweet and spicy and oh so delicious!

Spicy Dr. Pepper Pulled Pork Tacos
Adapted Slightly from The Pioneer Woman Cooks
Makes 8 Tacos
WW PP=3 (Pork+Low Carb Tortilla)
Cal 141, Fat 1.7, Carbs 13, Fiber 5g, Protein 14g

Ingredients
1.5lb boneless pork tenderloin
1 can Diet Dr. Pepper
3 chipotle peppers in adobe, chopped
2 tsp brown sugar
dash of salt and pepper
8 soft tortillas (I used mission whole wheat carb balance)
cilantro, cheese, red onion and any other toppings of your choice

Lay the pork in the bottom of your crock pot. Season with salt and pepper and add the rest of your ingredients. Cover and cook on low 5-6. Removed pork from crock pot and shred with two forks. Return to crock pot and stir well. Pile meat mixture onto tortillas and assemble. Enjoy!



Thursday, June 13, 2013

Baked Pizza Ravioli



This is one of my "Blast from the Past" recipes. I used to make it a lot when I was working. It's so simple and easy to prepare. Perfect for a busy weeknight!

Baked Pizza Ravioli
Serves 6
WW PP=9
Cal 331, Fat 11.3g, Carbs 40.6g, Fiber 2g, Protein 17.5g

Ingredients
1 20 oz. package cheese ravioli (Frozen or Fresh)
2 cups pizza sauce (I like Classico)
1 tbsp. Garlic Powder
2 tbsp. Parmesan Cheese
1 cup reduced fat shredded mozzarella cheese
2 oz. sliced turkey pepperoni
1 tsp. red pepper flakes

Pre-Heat Oven to 350.

Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.

Spread 3/4 cup of the pizza sauce in baking dish. Arrange half of the ravioli in single layer over sauce; top with half of the pizza sauce and 1/2 cup of the mozzarella cheese, and half of the pepperoni. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese and red pepper flakes.

Cover with aluminum foil and bake 15 minutes. Remove foil and add remaining cheese and pepperoni. Return to oven and continue to bake uncovered 10 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting. Enjoy!

NOTE-If using frozen ravioli increase your cooking time by 20 minutes.

This recipe can also be found at this Party

Wednesday, June 12, 2013

Italian BLT Sandwiches






Who doesn't love a tasty BLT sandwich? I consider them to be the perfect light summertime dinner. I decided to mix up this sandwich by adding pesto, mozzarella cheese, and swapping out the traditional iceberg lettuce and using romaine instead. The flavor combinations are incredible! A hit in my house!


Italian BLT Sandwiches
Makes 2 Sandwiches
WW PP=9 Per Sandwich
Cal 378, Carbs 36g, Fat 14g, Fiber 2g, Protein 21g

 Ingredients
4 slices Italian Bread, lightly toasted
4 slices red roma tomatoes
Romaine Lettuce
1/4 cup sundried tomato pesto sauce (I like Classico)
8 slices center cut bacon
2 slices reduced fat Mozzarella Cheese

For each sandwich spread 2 tbsp. pesto on Italian bread followed by two slices tomato, a couple pieces of romaine lettuce, one slice cheese, and 4 slices bacon. Enjoy!




This recipe can also be found at this Party

Italian BLT Sandwiches






Who doesn't love a tasty BLT sandwich? I consider them to be the perfect light summertime dinner. I decided to mix up this sandwich by adding pesto, mozzarella cheese, and swapping out the traditional iceberg lettuce and using romaine instead. The flavor combinations are incredible! A hit in my house!


Italian BLT Sandwiches
Makes 2 Sandwiches
WW PP=9 Per Sandwich
Cal 378, Carbs 36g, Fat 14g, Fiber 2g, Protein 21g

 Ingredients
4 slices Italian Bread, lightly toasted
4 slices red roma tomatoes
Romaine Lettuce
1/4 cup sundried tomato pesto sauce (I like Classico)
8 slices center cut bacon
2 slices reduced fat Mozzarella Cheese

For each sandwich spread 2 tbsp. pesto on Italian bread followed by two slices tomato, a couple pieces of romaine lettuce, one slice cheese, and 4 slices bacon. Enjoy!




This recipe can also be found at this Party

Tuesday, June 11, 2013

Chicken Cordon Bleu Bake




I tend to shy away from casseroles that call for "Cream Of" soups. While this recipe does call for cream of chicken, I was able to create a tasty recipe without it. This dish was incredible. Rich and creamy and weight watcher friendly!

Chicken Cordon Bleu Bake
Serves 6
WW PP=7
Cal 262, Carbs 26.8g, Fat 7g, Fiber 1.5g, Protein 23.6

Ingredients
1 cup cooked chopped chicken
1 cup chopped ham
1 cup shredded swiss cheese, divided (I used reduced fat)
4 cups cooked brown rice
1/4 cup crushed croutons
1 tbsp. Dijon mustard
1/2 cup reduced or fat free milk
1 oz. reduced fat cream cheese (I use this in place of flour as a thickener)
1/2 cup fat free chicken broth
1 tsp. saltch
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper

Preheat oven to 375 degrees.

Place chicken in an even layer in a lightly sprayed baking dish, set aside.

To prepare sauce: in a saucepan whisk together milk, cream cheese, chicken broth, Dijon mustard, garlic powder, onion powder, salt, and pepper. Cook over medium heat stirring constantly until mixture just begins to gently boil. Once the mixture is boiling add in half of the shredded swiss cheese and stir until cheese has melted and mixture has thickened. Remove from heat and pour sauce mixture evenly over chicken and cooked rice. Spread into an even layer. Sprinkle ham over the sauce then sprinkle the remaining shredded swiss cheese evenly over ham layer. Sprinkle crushed croutons evenly over the cheese. Bake casserole for 15-20 minutes or until heated through and the top is lightly browned. Enjoy!

Monday, June 10, 2013

Crock Pot Chicken Gyros



I don't know about you, but when it's warm outside I love to use my crock pot. No need to heat up the house by using the stove. These crock pot chicken gyros are a healthy and delicious meal. I used skinless chicken tenderloins, whole wheat pitas, and a low fat cucumber sauce to make these gyros a diet friendly meal.

Crock Pot Chicken Gyros
Adapted from Taste of Home
Serves 4
WW PP=6
Cal 255, Fat 1g, Carbs 34g, Fiber 1g, Protein 22.5

Ingredients
12 oz. boneless skinless chicken tenderloins
2 tbsp. Mrs. Dash Lemon Pepper Seasoning Blend
1 tbsp. oregano
1 tsp. garlic powder
1/2 cup fat free chicken broth
4 whole wheat pita bread folds
sliced tomato
red onion

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.


Sunday, June 9, 2013

BBQ Pulled Pork Enchiladas



I love enchiladas. I actually consider them comfort food. I don't make them often anymore because they aren't the most diet friendly dish. I have however, been craving them like crazy lately so I had to give in to my craving! I mixed up one of my favorite enchilada recipes using leftover bbq pulled pork that we had last night and let me tell you....they were a hit!


BBQ Pulled Pork Enchiladas
Makes 8 Enchiladas
WW PP=4
Cal 211, Fat 6.5g, Carbs 22.1, Fiber 10g, Protein 13.3g

Ingredients
2 cups cooked and shredded boneless pork loin
1/2 cup BBQ Sauce (I use Stubbs)
8 flour tortillas (I used low carb mission wheat)
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 1/4 cups reduced fat shredded Mexican cheese blend
1 1/2 cups red enchilada sauce
1 can chopped green chilies



Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

Mix pulled pork with BBQ Sauce, cayenne pepper, salt, and green chilies. Mix well.

Add 1/2 cup of enchilada sauce to your baking dish. Spread it around so it coats the entire bottom of the dish.

Assemble the enchiladas by spooning 1/4 cup of the pork mixture down the middle of your tortilla. Sprinkle 2 tablespoons of cheese on top of the pork. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 8 tortillas. Place the tortillas side-by-side in the dish.

Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 20-25 minutes.

Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

Garnish with any other additional toppings of your choice. Enjoy!

Friday, June 7, 2013

Mini Frozen Lemonade Pies



I've been on quite the mini pie kick lately! I love the mini graham cracker crusts and you can create so many yummy desserts with them. These frozen lemonade pies are a favorite of ours. They are so easy to prepare and make a perfect summer dessert!

Mini Frozen Lemonade Pies
Ingredients
8 mini graham cracker pie crusts
1 cup sweetened condensed milk, chilled
1 (12 ounce) container Cool Whip, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
Candied lemons for garnish (optional)

In a medium bowl, add chilled sweetened condensed milk and Cool Whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.
Pour mixture into the pie crusts and freeze for several hours or overnight.

Garnish with candied lemons, if desired. Enjoy!

Mini Frozen Lemonade Pies



I've been on quite the mini pie kick lately! I love the mini graham cracker crusts and you can create so many yummy desserts with them. These frozen lemonade pies are a favorite of ours. They are so easy to prepare and make a perfect summer dessert!

Mini Frozen Lemonade Pies
Ingredients
8 mini graham cracker pie crusts
1 cup sweetened condensed milk, chilled
1 (12 ounce) container Cool Whip, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
Candied lemons for garnish (optional)

In a medium bowl, add chilled sweetened condensed milk and Cool Whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.
Pour mixture into the pie crusts and freeze for several hours or overnight.

Garnish with candied lemons, if desired. Enjoy!
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