Wednesday, July 31, 2013

Grilled Honey Mustard Chicken Club Salad




I've always loved the Chicken Finger type salads that you can get at Applebees or Friday's. I think they are so so good! Obviously, they are so good because they are tossed with all kinds of yummy but fattening ingredients. I wanted to create my own spin on one of these tasty salads. Let me tell you, I was not missing my old restaurant salads at all. This was phenomenal! You've got to make it for yourself. Trust me, you won't be disappointed!

Grilled Honey Mustard Chicken Club Salad
Serves 4
WW PP=6
Cal 271, Carbs 5g, Fat 12.7g, Fiber 2g, Protein 30.7


Ingredients
4 boneless skinless chicken breasts
1/2 cup reduced fat honey mustard dressing, divided (I used Ken's Healthy Options)
1 bag baby spinach (I like Fresh Express)
1/ 4 cup reduced fat shredded mozzarella cheese
1/2 cup crumbled bacon or bacon bits (I used bacon pieces)
1/2 cup grape tomatoes
3 hard boiled eggs, chopped
1/4 cup fat free croutons

Grill chicken for 7-8 minutes per side or until juices run clear. Occasionally baste chicken with 1/2 of the honey mustard. Let sit for 3-4 minutes before slicing.

Toss spinach with remaining ingredients. Top with sliced chicken and drizzle remaining honey mustard on top. Enjoy!

This recipe can also be found at this Party

Tuesday, July 30, 2013

Spicy Cream Cheese Potato Soup




I know fall is still two months away but the weather around here has been "fall like" the past couple of days. I figure why not make some soup? Yes, I'm fully aware that it's the end of July! I've seen lots of recipes floating around for cream cheese potato soup. I've never made a potato soup that uses cream cheese so I had to try it. I made mine in my crock pot and oh my goodness, was it good!

Spicy Cream Cheese Potato Soup
Serves 8
WW PP=4
Cal 167, Carbs 20.3g, Fat 6.7g, Fiber 1g, Protein 6.3g

Ingredients
6 cups oreida homestyle potatoes
4 cups low sodium fat free chicken broth
1 tsp. Cayenne Pepper
1 tsp. Cajun Seasoning
1 tsp. garlic powder
1 yellow onion, chopped
1 8oz. package reduced fat cream cheese
1/4 cup crumbled bacon (I used bacon bits)
sliced green onions, shredded cheddar cheese, and additional bacon for toppings, optional

Add potatoes, chicken broth, cayenne pepper, cajun seasoning, garlic powder, and chopped onion to the crock pot. Stir. Cover and cook on low for 6-8 hours. During last hour of cooking time, stir in your cream cheese and bacon.

Ladle soup into bowls and top with shredded cheddar, green onion, and additional bacon if desired. Enjoy!

Spicy Cream Cheese Potato Soup




I know fall is still two months away but the weather around here has been "fall like" the past couple of days. I figure why not make some soup? Yes, I'm fully aware that it's the end of July! I've seen lots of recipes floating around for cream cheese potato soup. I've never made a potato soup that uses cream cheese so I had to try it. I made mine in my crock pot and oh my goodness, was it good!

Spicy Cream Cheese Potato Soup
Serves 8
WW PP=4
Cal 167, Carbs 20.3g, Fat 6.7g, Fiber 1g, Protein 6.3g

Ingredients
6 cups oreida homestyle potatoes
4 cups low sodium fat free chicken broth
1 tsp. Cayenne Pepper
1 tsp. Cajun Seasoning
1 tsp. garlic powder
1 yellow onion, chopped
1 8oz. package reduced fat cream cheese
1/4 cup crumbled bacon (I used bacon bits)
sliced green onions, shredded cheddar cheese, and additional bacon for toppings, optional

Add potatoes, chicken broth, cayenne pepper, cajun seasoning, garlic powder, and chopped onion to the crock pot. Stir. Cover and cook on low for 6-8 hours. During last hour of cooking time, stir in your cream cheese and bacon.

Ladle soup into bowls and top with shredded cheddar, green onion, and additional bacon if desired. Enjoy!

Monday, July 29, 2013

Skillet Bowtie Lasagna



Today is my husband's birthday. One of his favorite meals is spaghetti with meat sauce. Simple and plain. Instead of making spaghetti for his birthday I wanted to mix things up a bit and make this bow tie lasagna dish. It is has all the tasty ingredients that are in my spaghetti except it's made with bowtie pasta and lots of yummy cheese. Super simple and made over the stove top instead of baking in the oven. It was a hit with the hubster!

Skillet Bowtie Lasagna
Serves 8
WW PP=7
Cal 283, Carbs 36.8g, Fat 7.2g, Fiber 3g, Protein 20.1g

Ingredients
1 box Bowtie Pasta
16 oz. lean ground beef (I used 93/7)
1 1/4 cups spaghetti sauce (I like Barilla)
1 tbsp. dry italian seasoning
1 tsp. garlic powder
2 tbsp. grated parmesan cheese
1/2 cup low fat ricota cheese
1/2 cup reduced fat shredded mozzarella cheese

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

Meanwhile, in a large skillet, cook beef until meat is no longer pink; drain. Add the Italian seasoning, garlic powder and pasta sauce. Stir and bring to a simmer. Once simmering stir in the ricotta and parmesan cheese. Add in your cooked pasta and top with mozzarella cheese.

Top with extra grated parmesan and chopped parsley if desired. Enjoy!


Saturday, July 27, 2013

Stuffed Pizza Casserole



I love a good pizza and well, who doesn't? I think Chicago has the BEST pizza and yes, I'm a little biased since I'm from Chicago, but I do think we have the best pizza. Sorry, New York! :)
One of my favorite pizza's is Giordano's stuffed pizza. A deep dish pizza filled with toppings and cheese with another layer of crust on top and more sauce and cheese? Oh, Yes! I decided to create my own stuffed pizza at home but in casserole form. It was super easy and BEYOND good! You have got to try it for yourself and I'm sure you will agree!

Stuffed Pizza Casserole
Serves 8

Ingredients
2 cans refrigerated pizza dough, divided
3 cups shredded cheese, divided (I used Sargento Pizza Blend)
1 1/2 cups pizza sauce, divided
1/4 cup shredded parmesan cheese
Toppings of your choice (I used crumbled italian sausage and pepperoni)


Preheat oven to 425 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 

Meanwhile, unroll 1 pizza dough, press into bottom and halfway up sides of prepared baking dish. Sprinkle with 1 cup cheese, top with 3/4 cup pizza sauce, and sprinkle pizza toppings evenly over sauce, add 1 more cup cheese. 

Unroll and place second pizza dough on top. Press bottom and top crust edges together to seal. Make a few small slits in top crust. Bake 15 minutes.

Remove from oven, pour remaining pizza sauce over crust and sprinkle with parmesan and remaining pizza cheese. Bake an additional 8 to 10 minutes, or until crust is browned. Let sit for 5 minutes before cutting. Enjoy!

Thursday, July 25, 2013

Baked Lemon Spaghetti



Baked spaghetti is a popular meal in my house but I've never made baked lemon spaghetti before. I found a recipe on the Pioneer Woman's website and it looked fab! I did tweak it a bit but the end result was fantastic. A hit with the whole family, even my toddler!

Baked Lemon Spaghetti
Heavily Adapted from Pioneer Woman

Serves 8
WW PP=6
Cal 232, Carbs 32g, Fat 7.2g, Fiber 3.7g, Protein 10g

Ingredients
12 oz. spaghetti (I used Ronzoni)
1 tbsp. extra virgin olive oil
2 cloves garlic, minced
1 cup reduced fat sour cream
1 lemon juice and zest
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup shredded parmesan cheese, divded
1/2 cup shredded reduced fat mozzarella cheese

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, heat olive oil over medium heat and add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and 1/4 cup of the parmesan cheese and stir mixture together. Add lemon zest and salt. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil add remaining parmesan and mozzarella cheese and bake for an additional 7 to 10 minutes.

When you remove it from the oven, squeeze a little more lemon juice over the top. Top with chopped parsley, if desired. Enjoy!

This recipe can also be found at this party

Wednesday, July 24, 2013

Hawaiian Brown Sugar Crock Pot Chicken



I love sweet and savory chicken dishes. If it's made in the crock pot then I love it even more! This recipe combines the flavor of the garlic brown sugar chicken recipe along with a tangy taste with a touch of heat. It is so good and the siracha adds the perfect amount of spice. Delicious!

Hawaiian Brown Sugar Crock Pot Chicken
Serves 4
WW PP=5
Cal 250, Carbs 32g, Fat 0g, Protein 21.5g

Ingredients
16 oz. boneless skinless chicken breasts
1/2 cup packed light brown sugar (I used Splenda Brown Sugar Blend-Trust Me..It's good!)
1/3 cup pineapple juice
1 cup pineapple chunks
1 tsp. dried ginger
1 tsp. garlic powder
1/3 cup sprite zero
2 tbsp. reduced sodium soy sauce
1 tsp. siracha hot sauce
1 tbsp. cornstarch
1 tbsp. water

Spray crock pot with non-stick cooking spray. Place chicken inside. Mix together brown sugar, sprite, siracha, garlic powder, soy sauce, ginger, and pineapple juice. Pour over chicken. Cook on low for 3-4 hours. During the last 30 minutes of cooking add in your pineapple chunks.

Take chicken out of crock pot and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken. Remove from heat and let sit for a minute or two.

Spoon sauce over chicken and serve with rice or noodles. Enjoy!



This recipe can also be found at this Party

Tuesday, July 23, 2013

Coconut Cream Popsicles




I'm always looking for cold sweet treats in the summer. Especially when it is crazy hot outside. I don't make a lot of sweets but I do love to make Popsicles because they are so easy to prepare and the flavor possibilities are endless. Of course when I saw this recipe for Coconut Cream Popsicles on the Weight Watchers website I knew I had to make them right away! They were so so good!

Coconut Cream Popsicles
Source Weight Watchers

Makes 10 Popsicles
WW PP=3
Cal 106, Carbs 13.4g, Fat 4.5g, Protein 2.7g

Ingredients
1 can fat free evaporated milk
1 can light coconut milk (I used Taste of Thai)
1/2 cup shredded coconut
1/2 cup powdered sugar

Place all ingredients into a blender. Once blended pour into popsicle molds. Freeze for at least 3 hours. Enjoy!

Coconut Cream Popsicles




I'm always looking for cold sweet treats in the summer. Especially when it is crazy hot outside. I don't make a lot of sweets but I do love to make Popsicles because they are so easy to prepare and the flavor possibilities are endless. Of course when I saw this recipe for Coconut Cream Popsicles on the Weight Watchers website I knew I had to make them right away! They were so so good!

Coconut Cream Popsicles
Source Weight Watchers

Makes 10 Popsicles
WW PP=3
Cal 106, Carbs 13.4g, Fat 4.5g, Protein 2.7g

Ingredients
1 can fat free evaporated milk
1 can light coconut milk (I used Taste of Thai)
1/2 cup shredded coconut
1/2 cup powdered sugar

Place all ingredients into a blender. Once blended pour into popsicle molds. Freeze for at least 3 hours. Enjoy!

Monday, July 22, 2013

Tex-Mex Lasagna



I've always loved Mexican lasagna. Normally I would make it with tortillas but I had a box of lasagna noodles in the pantry that I had to use up. I wasn't in the mood for Italian, so I decided why not make my favorite Mexican Lasagna using the noodles instead. It was actually better than my original version. A real hit!


Tex-Mex Lasagna
Makes 8-10 servings (I cut mine into 10)
WW PP=6
Cal 259, Carbs 25g, Fat 8.5g, Fiber 3g, Protein 18.7g

Ingredients
1 pound lean ground beef (I used 93/7)
2 tbsp. taco seasoning
1/2 cup corn
1/2 cup fat free black beans
2 cups reduced fat shredded cheese (I used WW Mexican five cheese blend)
4 ounce can chopped or diced green chilies
1 cup salsa
1/2 cup enchilada sauce
1 package oven ready lasagna noodles (I like Barilla)

In a large skillet, brown ground beef until no longer pink in the center. Drain. Add enchilada sauce, green chile's, taco seasoning, and 1/2 cup of the salsa. Stir and place over medium high heat, stirring constantly, until bubbly, about 4-5 minutes. Remove from heat and stir in corn and black beans.

Spread remaining salsa into bottom of 9x13 dish. Top with a layer of lasagna noodles.. Spread 1/2 of the filling from the skillet over the noodles. Top with half the cheese. Repeat.

Cover loosely with foil and bake at 375 for 30-35 minutes, or until bubbly and pasta is tender.

Allow to sit for a few minutes before cutting. Enjoy!

Sunday, July 21, 2013

Buffalo Chicken Club Wraps



I seriously can't get enough of Buffalo Chicken lately. My husband has been out of town so he is missing out! I decided on these wraps because they make the perfect meal for one and they don't require much prep. Simple and delicious!


Buffalo Chicken Club Wraps
WW PP=10
Cal 448, Carbs 36g, Fat 15g, Fiber 7g, Protein 35g

Ingredients
4 oz. chicken breast cooked and sliced (I cooked mine in the crock pot)
1/8 cup Franks Buffalo Wing Sauce
2 slices bacon cooked crisp
1/8 cup crumbled  blue cheese (I used reduced fat)
1 tbsp. light ranch dressing
2 slices tomato
shredded lettuce
1 wrap (I used Mission MultiGrain Large Wraps)

Toss cooked chicken in wing sauce.

Arrange chicken and remaining ingredients down the center of the tortilla. Fold bottom third of tortilla over filling, fold sides toward center. Tightly roll up to secure filling. Cut in half and enjoy!





Saturday, July 20, 2013

Ranch BLT Macaroni Salad



I'm always looking for ways to lighten up classic recipes like Macaroni Salad. I love it but I can't afford to put on a couple of pounds by eating the very high cal/fat store bought kind. I decided to make my own so I could enjoy one of my favorite summer salads without all the guilt!


Ranch BLT Macaroni Salad
Cal 158, Carbs 27.3, Fat 4.2g, Fiber 3.1g, Protein 5.3g
Serves 8
WW PP=4

Ingredients
10 oz. macaroni noodles (I used Ronzoni)
1/3 cup reduced fat mayo (non fat greek yogurt works great too)
2 tsp. dry ranch seasoning mix
6 slices bacon cooked crisp and crumbled (I used center cut)
1 large tomato, chopped
1 cup romaine lettuce, chopped



Cook macaroni in a large pot of salted water to al dente, then drain. Rinse with cold water and set aside.

In a large bowl combine mayo and ranch seasoning. Add in your bacon, tomato, romaine lettuce, and macaroni. Mix well and serve immediately. Enjoy!

Note-If preparing ahead of time do not add lettuce until right before serving.








Thursday, July 18, 2013

Creamy Crock Pot Southwest Chicken Nachos




Nachos in a crock pot? Um...okay. At least that is what I was thinking when I first came across the recipe on the Betty Crocker website. Seemed kind of different, but I wanted to try it. I do love my crock pot so I am willing to try just about anything in it! I did adapt the recipe slightly, but all in all it was a success. A huge hit with the hubster and oh so yummy!

Creamy Crock Pot Southwest Chicken Nachos
Adapted from Betty Crocker

Ingredients
16 oz. boneless skinless chicken (I used tenderloins)
3 tbsp. southwest seasoning (I like Mrs. Dash)
16 oz. package velveeta (I find that the shredded american cheese blend works great if you don't like velveeta)
3/4 cup chunky salsa
1 can black beans, rinsed and drained
1 can Rotel
1/2 cup corn
1 cup sour cream (I used reduced fat)
Tortilla Chips


Place cheese, salsa, beans, rotel, and chicken in crock pot.

Cover and cook on Low heat 4-5 hours, stirring halfway through cooking, until cheese is melted and chicken is fully cooked. 

Break chicken into chunks and stir in sour cream. Increase heat setting to High. Cover and cook about 20 more minutes or until mixture is hot. Serve over tortilla chips. 

NOTE-Topping will hold on Low heat setting up to 2 hours; stir occasionally.





This recipe can also be found at this Party

Wednesday, July 17, 2013

Honey Sesame Crock Pot Chicken




I'm pretty impressed with myself for not using the oven at all this week. This dish is another popular favorite in our house. Simple and delicious!

Honey Sesame Crock Pot Chicken
Serves 4
WW PP=5
Cal 195 Carbs 23.7g, Fat 0g, Protein 23.7g

Ingredients
16 oz. boneless skinless chicken breasts
1/4 cup honey
1/3 cup low sodium soy sauce
3 tbsp. rice wine vinegar
1/4 cup tomato paste
1 clove garlic, chopped
1 tsp sesame oil
1 tbsp. cornstarch
1 tbsp. water
1/8 tsp. red pepper flakes
3 green onions, sliced
sesame seeds for garnish

Place chicken in  crock pot.

In a medium sized bowl, combine honey, soy sauce, vinegar, tomato paste, sesame oil, garlic and red pepper flakes. Stir to combine well. Pour over the chicken.

Cook on low for 3-4 hours

When done, remove chicken from crock pot and cut into chunks. Prior to putting the chicken back in the crock pot, combine cornstarch and water. Whisk it into the crock pot to thicken up the sauce a bit. Put the chicken back in and stir to re-coat the chicken in the sauce.

Serve hot over a bed of rice (optional) and sprinkle some sesame seeds on top. Enjoy!

This recipe can also be found at this Party













Tuesday, July 16, 2013

Grilled French Bread Pizza




We have got a nice heat wave going on here in Chicagoland and I love it! Yes, you heard that right. I love hot and humid. A couple years ago we were in South Florida at the end of July and I loved the intense heat! Yes, I'm crazy but living in a climate where you only get 3 months of warm weather a year, I'll take the heat right now. Anyway today was another great day to make another one of my "oven free" meals. This french bread pizza is so good and so simple to make!


Grilled French Bread Pizza
Serves 4-6 (depending on loaf)

Ingredients
1 loaf french bread
2 cups pizza sauce (I used Muir Glenn Organic)
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 tsp. garlic powder
toppings of your choice (I used sauteed portabella mushrooms, sauteed onions, and prosciutto)


Cut bread in half lengthwise. Spread sauce on cut side of bread; sprinkle with garlic powder and Parmesan cheese. Add your remaining toppings and then cover with shredded mozzarella cheese.

Loosely wrap bread in pieces of heavy-duty foil. Grill, covered, over low heat for 15-20 minutes or until heated through and cheese is melted. Enjoy!

Monday, July 15, 2013

Crock Pot Ranch Chicken Club Tacos



I am loving all this hot weather lately but I do not enjoy cooking in a hot kitchen. Even with the A/C running my kitchen still gets warm when I use the oven. One of the reasons why I love my crock pot in the summer. I tend to rotate between the crock pot, grill, and panini press. These Ranch Chicken Club Tacos are so easy to prepare and so delicious!

Crock Pot Ranch Chicken Club Tacos
Makes 10 tacos
WW PP=4
Cal 146, Carbs 9.4 g, Fat 7.6 g, Fiber 1 g, Protein 12.2 g

Ingredients
12 oz. boneless skinless chicken breasts (I used tenderloins)
2 tsp dry ranch seasoning
2 tsp chili powder
1 cup cooked chopped bacon (I used center cut)
1 tomato chopped
1 cup reduced fat shredded cheddar cheese
10 tacos shells (I used ortega whole grain hard shell tacos)
shredded lettuce
Ranch dressing or Sour Cream (Optional)

Place chicken in crock pot. Sprinkle ranch seasoning and chili powder evenly over chicken. Cover and cook on low for 4 hours. Remove chicken and shred. Assemble tacos by placing chicken, lettuce, tomato, and bacon in taco shells. Top with cheese and drizzle with ranch dressing (if desired). Enjoy!

Sunday, July 14, 2013

Bacon Wrapped Buffalo Stuffed Chicken



And so the Buffalo Chicken obsession continues! I've been on a big Buffalo kick lately and this insanely delicious chicken is feeding into my obsession. And I personally think everything is better with bacon so this meal was a win/win!

Bacon Wrapped Buffalo Stuffed Chicken
Serves 2
WW PP=8
Cal 355, Carbs 2g, Fat 14.5g, Protein 48g

Ingredients
2 boneless skinless chicken breasts (mine were about 6 oz. each)
6 slices center cut bacon
1 oz. reduced fat cream cheese
1/8 cup light ranch dressing
1/4 cup Buffalo Wing Sauce, divided
1/8 cup reduced fat blue cheese crumbles

Combine cream cheese, dressing, 1/2 of the wing sauce, and blue cheese crumbles. Mix until smooth. Set aside.

Slice chicken breasts through the middle and spread cheese mixture inside. Fold the chicken breast over the cheese and brush top with remaining wing sauce.  Wrap the chicken with bacon.

Grill over medium heat for 8 minutes per side or until Chicken is fully cooked through and juices run clear.

Enjoy!

Thursday, July 11, 2013

Creamy Bacon Cheddar Chicken Pasta




I love a good pasta dish and if it contains bacon then I REALLY love it! This is one of my favorite simple pasta dishes. I used to make it all the time when I was single. I did create a lighter version (now that I'm older and don't have a super fast metabolism like I did in my twenties!) and it was just as good if not better than my original version. Yum!

Creamy Bacon Cheddar Chicken Pasta
Serves 6
WW PP=7
Cal 274, Carbs 30.3, Fat 6.8g, Fiber 2g, Protein 22.3

Ingredients
8 oz. mini bowtie pasta
1 cup non fat greek yogurt
1/3 cup milk (I used non fat)
1 tbsp. reduced fat sour cream
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 cup reduced fat shredded cheddar cheese
1/2 cup crumbled bacon or bacon bits
1 1/2 cups cooked chicken, chopped

Start by cooking pasta according to package directions.

While pasta is cooking, in a large saucepan, whisk together the milk and yogurt. Season with salt, pepper, and garlic powder and slowly whisk in your shredded cheese until melted and smooth. Add cooked pasta, bacon, and chicken to cheese mixture. Right before serving stir in tablespoon of sour cream.  Serve and enjoy!



This recipe can also be found at this Party

Wednesday, July 10, 2013

BBQ Chicken Chopped Salad





I love a good salad. Especially in the summer. I'm always looking for new ways to prepare them and this BBQ Chicken chopped salad isn't your regular old chopped salad. I decided to use a lot of the ingredients that are in a Portillo's chopped salad (If you haven't had Portillos you are missing out!) and toss in some BBQ Chicken and drizzle it with a sweet onion dressing. Pure heaven!


BBQ Chicken Chopped Salad
Makes 10 cups
WW PP=2 per cup (without dressing)
Cal 105, Carbs 11.5g, Fat 2.8g, Fiber 3g, Protein 8.1g

Ingredients
2 cups cooked chicken, chopped or shredded
1/4 cup BBQ Sauce (I use Stubbs)
1 head iceberg lettuce
1 head Romaine lettuce
1 small red onion, sliced
1 bunch green onions, thinly sliced
2 tomatoes, seeded and diced
1 1/2 cups ditalini pasta, cooked and cooled
1/2 cup crumbled bacon (I used bacon bits)
1/4 cup gorgonzola cheese, crumbled (I used Treasure Cave reduced fat)
2 c. cooked/chopped chicken breast
1/2 cup tortilla salad toppers (I used Archer Farms Southwest Style tortilla strips)
Vinaigrette dressing, bottled or homemade (I used Ken's Lite Sweet Vidalia Onion dressing)

Toss cooked chicken in BBQ Sauce. Set aside.
Wash and dry the lettuces. Finely chop into small pieces. Put into a large bowl. Add remaining ingredients, except dressing and combine well.
Serve dressing along side, or pour on and combine just before serving. Enjoy!

Tuesday, July 9, 2013

Salsa Sloppy Joes



I've always been kind of "meh" when it comes to Sloppy Joes. They have never been one of my favorites but my husband absolutely loves them. I'm always looking for new ways to prepare them and these Salsa Sloppy Joe's made a quick and easy meal. I really enjoyed them. (Which says a lot from a non sloppy joe eater) I melted cheddar jack cheese over them and a dollop of sour cream. They were a hit with the hubster and my 2 year old as well.

Salsa Sloppy Joes
Serves 4
WW PP=9
Cal 398, Carbs 37g  Fat 10.5 Fiber 4.2g Protein 33.5

Ingredients
16 oz. package extra lean ground beef (I used 96/4)
1 tbsp. taco seasoning
3/4 cup tomato sauce
1 jar salsa (I used Pace Chunky Salsa)
4 slices reduced fat cheddar/jack cheese
4 Hamburger Buns (I used Sara Lee Whole Grain White)
Light Sour Cream (Optional)

In a large saucepan brown ground beef. Drain and add in your remaining ingredients. Let simmer for 10-15 minutes or you can transfer your mixture to a crock pot and let simmer on low until you are ready to eat. (That is what I did)

Spoon mixture onto buns and top with a slice of cheddar jack cheese and a dollop of sour cream. (optional) Enjoy!

Monday, July 8, 2013

Buffalo Chicken Bake






I never get sick of Buffalo chicken....EVER. If it were up to me, I would make it at least 3 times a week! Well, it's been a while since I've made a baked buffalo chicken dish so I decided why not make one for dinner tonight. This delicious Buffalo Chicken Bake has all of my favorites combined with pasta and topped with cheese and bread crumbs. Bake it in the oven and serve with a green salad and you have the perfect dinner!


Buffalo Chicken Bake
Serves 6
WW PP=7
Cal 287, Carbs 32.5g, Fat 6g, Fiber 4g, Protein 24.5g

Ingredients
1 cup cooked chicken breast, chopped
8 oz. pasta of your choice (I used Barilla Whole Grain Penne)
1/8 cup reduced fat ranch dressing
1/2 cup non fat plain greek yogurt
3/4 cup reduced fat shredded mexican cheese blend, divided (I used Kraft)
1/4 cup reduced fat blue cheese crumbles
1/2 cup Franks Buffalo Wing Sauce
1/4 cup bread crumbs
1 tsp. garlic powder
1 tsp. salt
3 green onions, chopped

Preheat oven to 375 degrees. Cook pasta just until al dente.  In a medium sauce pan, over low-medium heat, add ranch dressing, blue cheese, 1/4 cup of the shredded cheese, garlic powder, salt, buffalo wing sauce, and yogurt. Whisk until cheese is melted and ingredients are combined.

Spray a cooking dish and add pasta and chicken. Pour wing sauce mixture over it and mix until everything is well combined. Top with remaining shredded cheese and bread crumbs. Bake 25 minutes or until cheese is brown and bubbling. Top with green onions and additional wing sauce (Optional) Enjoy!


Sunday, July 7, 2013

Hawaiian BBQ Chicken



I hope everyone had a great 4th of July weekend! I definitely did but I feel like I need a food detox after all the different foods I sampled this weekend. I fear getting on the scale this week! I definitely overindulged. I wanted to make something lighter for dinner tonight and this Hawaiian Grilled Chicken was it. It was so delicious and the sauce was incredible!
We will be having this again for sure!

Hawaiian BBQ Chicken
Serves 4
WW PP=5
Cal 192, Carbs 17g, Fat 2.5g, Protein 22.5g

Ingredients
4 boneless skinless chicken breasts
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1/2 cup pineapple juice
1 tbsp. minced ginger (if you don't have fresh powdered ginger will work too)
1 tbsp. minced garlic
4 green onions, sliced

Start by preparing your marinade. Combine soy sauce, brown sugar, pineapple juice, ginger, and garlic. Whisk until well combined and pour over chicken. Cover and place in fridge for at least one hour. (I marinated mine for 6 hours)

Remove chicken from fridge and grill 10-12 minutes per side (depending on thickness) or until juice run clear. Top with sliced green onions and crushed pineapple if desired. Enjoy!

Saturday, July 6, 2013

White Cheddar, Bacon, and Tomato Grilled Cheese




Grilled Cheese is one of my favorite comfort foods. It's funny because growing up I wanted NOTHING to do with it. It wasn't until my late teens that I discovered how fantastic grilled cheese really is when I had a delicious and ooey gooey three cheese grilled cheese when out to eat with friends. I really was missing out all those years! I decided to recreate my own using white cheddar, bacon, and tomato. It was fantastic!

White Cheddar, Bacon, and Tomato Grilled Cheese
Makes 2 Sandwiches

4 Slices of good bakery bread (I used a hearty Italian loaf)
4 Slices White Cheddar Cheese
4 Slices of crisp cooked bacon (I used center cut)
2 Tablespoons Butter (I used I Can't Believe It's Not Butter light)
4 Slices Tomato

Heat skillet pan on medium-high heat. Meanwhile spread butter on each piece of bread. To assemble add two slices of cheese, tomato, and bacon to each sandwich. Cook about 3-4 minutes per side or until bread is nicely toasted and cheese is melted. Makes 2 sandwiches. Enjoy!

White Cheddar, Bacon, and Tomato Grilled Cheese




Grilled Cheese is one of my favorite comfort foods. It's funny because growing up I wanted NOTHING to do with it. It wasn't until my late teens that I discovered how fantastic grilled cheese really is when I had a delicious and ooey gooey three cheese grilled cheese when out to eat with friends. I really was missing out all those years! I decided to recreate my own using white cheddar, bacon, and tomato. It was fantastic!

White Cheddar, Bacon, and Tomato Grilled Cheese
Makes 2 Sandwiches

4 Slices of good bakery bread (I used a hearty Italian loaf)
4 Slices White Cheddar Cheese
4 Slices of crisp cooked bacon (I used center cut)
2 Tablespoons Butter (I used I Can't Believe It's Not Butter light)
4 Slices Tomato

Heat skillet pan on medium-high heat. Meanwhile spread butter on each piece of bread. To assemble add two slices of cheese, tomato, and bacon to each sandwich. Cook about 3-4 minutes per side or until bread is nicely toasted and cheese is melted. Makes 2 sandwiches. Enjoy!

Thursday, July 4, 2013

Frozen Turtle Pie



Let me start off by saying that this is in no way a diet friendly dessert! But oh my word.....I can't even describe how incredibly wonderful this pie is! I found the recipe on pinterest and decided it would make the perfect 4th of July dessert. It was so easy to make and everyone gobbled it up. A real crowd pleaser!


Frozen Turtle Pie
Adapted from Southern Plate

Ingredients
Small box instant chocolate pudding (I used Jello Chocolate Fudge)
1 1/2 cup milk
8 ounce container cool whip
1 cup caramel
6 ounce graham cracker pie crust
1 cup chopped pecans
Chocolate Magic Shell
1 can redi-whip (for topping)
Pecan halves for garnish


Place instant pudding and milk in a large mixing bowl. Beat well, scraping down sides as needed, until pudding is dissolved, about two minutes. Add in whipped topping and mix until well blended, about a minute.
Spread caramel in the bottom of pie crust. Sprinkle with chopped pecans. Spoon Chocolate Pudding mixture over. Cover and place in freezer until firm.
Before serving, create a border of canned whipped topping around the edges. Drizzle a zig zag pattern of magic shell over the entire top of the pie and place in freezer, uncovered, for five minute to help set.
Press pecans into the border for decoration, if desired. Allow to sit out for five to ten minutes before cutting. Enjoy!

This recipe can also be found at this party
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