Thursday, August 29, 2013

Chipotle Barbacoa Beef Burrito Bowls



I love love love Chipotle. (If you haven't figured it out already) and this will be my second chipotle inspired recipe in the past week and a half. Yes, I love it that much. One of my all time favorites is their Barbacoa Beef Burrito Bowl. It's so addicting. I wanted to recreate this tasty meal at home. I cooked my meat in the crock pot but you can also cook it over the stove. Let me tell you, it turned out fantastic!


Chipotle Barbacoa Beef Burrito Bowls
Serves 8
WW PP=8 (1 serving beef +1 cup cooked rice)
Cal 305, Carbs 38.5g, Fat 7g, Fiber 2.1g, Protein 25.1g

Ingredients
3lb chuck roast
2-3 chipotle peppers in adobo, chopped
1/2 yellow onion, cut into chunks
1/3 cup tomato sauce
2 garlic cloves
1 tbsp chili powder
1 tbsp. cumin
1 tsp. salt
1 tsp. pepper
1/2 cup water
8 cups brown rice
Additional toppings of your choice


Cut roast into chunks and place in the bottom of your crock pot. Add remaining ingredients to the pot.
Cover and cook on low for 7-8 hours.
Remove beef and shred with two forks. Assemble burrito bowls with toppings of your choice. We used brown rice, shredded Monterrey jack cheese, black beans, tomatoes, light sour cream, and cilantro. Enjoy!

This recipe can also be found at this Party

Wednesday, August 28, 2013

Slow Cooker Cheesy Chicken and Potatoes



Here is another super simple slow cooker meal. Perfect for a weeknight dinner or when you don't feel like using your oven. Chicken, Cheese, and Potatoes. What's not to love?
This was another popular family favorite that I decided to make in the slow cooker. Super simple and delicious!

Slow Cooker Cheesy Chicken and Potatoes
Serves 4
WW PP=9
Cal 367, Carbs 32g, Fat 13.2g, Fiber 3.5g, Protein 30g

Ingredients
12 oz boneless skinless chicken breasts or tenders
6 cups oreida cubed hash brown potatoes
1 1/4 cup shredded cheddar jack cheese
1/2 cup light sour cream
1/2 cup cooked crumbled bacon

Spray slow cooker with nonstick cooking spray and arrange chicken at the bottom.

In a separate bowl combine potatoes, sour cream, shredded cheese, and bacon.  Pour over chicken.

Cover and cook on low for 4-6 hours. Top with sliced green onions. Enjoy!



This recipe can also be found at this Party

Tuesday, August 27, 2013

Crock Pot Tuscan Chicken Alfredo




I had to switch up my meal plan for the week since we are having an intense heat wave here in the Chicagoland area. I'll being making a lot of crock pot meals. While I do love the heat this is kind of extreme. My Crock Pot Tuscan Chicken Alfredo was originally a baked Tuscan Chicken Alfredo recipe but I have no desire to turn on my oven when it is this hot outside. So, I tweaked the recipe a bit and decided to make it a one pot crock pot meal. I cooked everything in the crock, including the pasta. It turned out great and the whole family enjoyed it.


Crock Pot Tuscan Chicken Alfredo
Serves 4
WW PP=8
Cal 282, Carbs 38.8, Fat 8.2g, Fiber 2.4g, Protein 25g

Ingredients
16 oz boneless skinless chicken breasts
1 cup fresh baby spinach
4 oz. reduced fat cream cheese, softened
1/2 cup fat free milk
1/8 cup grated parmesan cheese
1 cup diced Italian style tomatoes
1 Italian seasoning packet
8 oz mini farfalle pasta

Place chicken in bottom of crock pot. Sprinkle with italian seasoning.

In a small bowl mix together cream cheese, Parmesan cheese, and milk. Pour over chicken. Top with tomatoes and spinach. Cover and cook on low for 3-4 hours.

During the last 35 minutes of cooking cut chicken into chunks and pour dry pasta into the crock pot. Stir well turn heat to high and continue cooking for another 35 minutes or until pasta is tender. Enjoy!


Monday, August 26, 2013

Chili Cheese Crunch Wraps



I had a batch of turkey chili in the freezer that needed to be used. These wraps were the perfect solution! It made for a delicious quick and easy dinner. I served mine with rice to complete the meal. It was a hit!

Chili Cheese Crunch Wraps
Makes 4 Wraps
WW PP=10
Cal 405, Carbs 49g, Fat 13g, Fiber 15g, Protein 23.5g

Ingredients
2 cups chili (I used leftover turkey chili)
1 cup reduced fat shredded cheddar/jack
1 cup tortilla chips (I used Frito's)
4 tortillas (I used Market Pantry low carb/high fiber tortillas)
chopped  tomato, onion, sour cream (optional)

To assemble, start by ddividing the chili between the four tortillas and sprinkle 1/4 cup of the shredded cheese on top. Add in 1/4 cup of corn chips and your chopped tomato and sour cream. Roll up and enjoy!

Chili Cheese Crunch Wraps



I had a batch of turkey chili in the freezer that needed to be used. These wraps were the perfect solution! It made for a delicious quick and easy dinner. I served mine with rice to complete the meal. It was a hit!

Chili Cheese Crunch Wraps
Makes 4 Wraps
WW PP=10
Cal 405, Carbs 49g, Fat 13g, Fiber 15g, Protein 23.5g

Ingredients
2 cups chili (I used leftover turkey chili)
1 cup reduced fat shredded cheddar/jack
1 cup tortilla chips (I used Frito's)
4 tortillas (I used Market Pantry low carb/high fiber tortillas)
chopped  tomato, onion, sour cream (optional)

To assemble, start by ddividing the chili between the four tortillas and sprinkle 1/4 cup of the shredded cheese on top. Add in 1/4 cup of corn chips and your chopped tomato and sour cream. Roll up and enjoy!

Friday, August 23, 2013

Skinny Caramel Apple Spice Cupackes



I love to cook but when it comes to sweets I am not much of a baker. With fall right around the corner I wanted to make something that reminded me of the season. I love the Caramel Apple Spice Cider from Starbucks and thought it would be fun to create my favorite fall drink into a cupcake and make it somewhat diet friendly. Both my husband and toddler gobbled these up. They were so good and tasted just like the drink!

Skinny Caramel Apple Spice Cupcakes
WW PP=4
Cal 131, Carbs 25.3, Fat 3.1, Protein 1.7

Ingredients
1 box Betty Crocker Spice Cake Mix
1/2 Cup Applesauce
3 eggs (I used Egg Beaters)
1 cup water
3 tbsp caramel sauce, divided (I used Smuckers)
Betty Crocker Whipped Cream Cheese Frosting

In a large bowl mix together cake mix, applesauce, eggs, and water. Mix until combined and smooth.

Evenly pour cake batter into 24 cupcake tins. Place a 1/2 tsp. of caramel sauce into the batter of each cupcake.

Bake at 325 for 20 minutes. Once completely cooled frost each cupcake with 1 tbsp. frosting. Enjoy!

Skinny Caramel Apple Spice Cupackes



I love to cook but when it comes to sweets I am not much of a baker. With fall right around the corner I wanted to make something that reminded me of the season. I love the Caramel Apple Spice Cider from Starbucks and thought it would be fun to create my favorite fall drink into a cupcake and make it somewhat diet friendly. Both my husband and toddler gobbled these up. They were so good and tasted just like the drink!

Skinny Caramel Apple Spice Cupcakes
WW PP=4
Cal 131, Carbs 25.3, Fat 3.1, Protein 1.7

Ingredients
1 box Betty Crocker Spice Cake Mix
1/2 Cup Applesauce
3 eggs (I used Egg Beaters)
1 cup water
3 tbsp caramel sauce, divided (I used Smuckers)
Betty Crocker Whipped Cream Cheese Frosting

In a large bowl mix together cake mix, applesauce, eggs, and water. Mix until combined and smooth.

Evenly pour cake batter into 24 cupcake tins. Place a 1/2 tsp. of caramel sauce into the batter of each cupcake.

Bake at 325 for 20 minutes. Once completely cooled frost each cupcake with 1 tbsp. frosting. Enjoy!

Thursday, August 22, 2013

Slow Cooker Cream Cheese Chicken Burritos



I love chicken burritos, especially from Chipotle. However, the burritos don't love my waistline! Ha Ha.  What I love about these Burritos is that I was able to make them a little healthier and still feel like I was indulging in a full fat burrito. For those who follow weight watchers, I know 11 pp is on the high end but compared to a traditional burrito I must say that is pretty good! They were a hit and very simple to make!


Slow Cooker Cream Cheese Chicken Burritos
Makes 4 Burritos
WW PP=11
Cal 485, Carbs 50.7, Fat 14g, Fiber 5g, Protein 29.5

Ingredients
16 oz. boneless skinless chicken breasts
4 oz. reduced fat cream cheese
2 tbsp. chili powder
2 tsp. cumin
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 cup enchilada sauce
1/2 cup reduced fat shredded cheddar cheese
1 cup fat free re-fried beans
1 can rotel
4 large flour tortillas

Spray the bottom of your crock pot with non stick cooking spray. Place chicken in the bottom and sprinkle with chili powder, cumin, garlic powder, salt and pepper. Top with 1/4 cup of the enchilada sauce and cream cheese. Cover and cook on low 4 hours. Remove chicken mixture. Shred and place in a large bowl. Mix well.

Assemble burritos by spreading chicken mixture down the middle of the tortilla. Add in your re-fried beans, shredded lettuce, and any other toppings of your choice. (I used some light sour cream) Fold burritos and place into a baking dish. Pour remaining enchilada sauce over the burritos and sprinkle with cheddar cheese.

Broil for 5-10 minutes or until cheese is melted. Enjoy!

This recipe can also be seen at this Party

Wednesday, August 21, 2013

Slow Cooker Spicy Apricot BBQ Chicken




Apricot chicken has to be one of my favorite slow cooker meals. I absolutely love it. My plan was to make that for dinner tonight until I realized I didn't have all of the ingredients. I then decided to make a BBQ Apricot version of it instead. I served it over rice but it would be great as a sandwich or served with potatoes. I think this is going to be one of our new favorites!

Slow Cooker Spicy Apricot BBQ Chicken
Serves 4
WW PP=4
Cal 170, Carbs 10.5, Fat 3.5, Protein 24.2

Ingredients
16 oz. boneless skinless chicken breasts
1/2 cup apricot preserves (I used low sugar)
1 tbsp. low sodium soy sauce
1 tsp. spicy Dijon mustard
1 tsp. brown sugar (I used Splenda Brown Sugar)
1 tsp. siracha sauce
2 tbsp. liquid smoke (optional but I love the flavor)
1/2 tsp. garlic powder

Place chicken in slow cooker. Sprinkle with garlic powder and liquid smoke. 

Meanwhile whisk together remaining ingredients. Pour over chicken. 

Cover and cook on low for 4 hours. Serve over rice or potatoes. Enjoy!

Tuesday, August 20, 2013

Lemon Chicken Crock Pot Gyros




I should re-name this week crock pot week with all the crock pot recipes I've been making lately. A few months ago I made chicken gyros in the crock pot and they were a hit. I have a love of lemon chicken and my husband has been requesting that I made chicken gyros so I figured I would combine the two and make Lemon Chicken Gyros. Oh my word...these were SO good! I topped these delicious gyros with a lemon tzatki sauce. It was heaven!


Lemon Chicken Crock Pot Gyros
Serves 4
WW PP=6 (1 Gyro with 2 tbsp. sauce)
Cal 270, Carbs 13, Fat 3, Fiber 2, Protein 40

Ingredients
16 oz. boneless skinless chicken breasts
1/4 cup lemon seasoning blend (I like Mrs. Dash)
1/2 cup fresh lemon juice 
1 garlic clove, finely chopped
1 tbsp. oregano
4 pita breads
sliced tomato 
sliced red onion

In a small bowl mix garlic, lemon seasoning, and oregano. Add chicken to the crock pot and coat with seasoning mixture. Pour in the lemon juice. 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 tzatki sauce. Fold pita breads in half to serve. Enjoy!

For The Tzatki Sauce
1/2 cup plain greek yogurt
Juice of one lemon
1/2 tsp salt
1/2 tsp pepper
1 clove minced garlic

Combine all ingredients and let chill for at least 30 minutes before serving.

This recipe can also be found at this Party




Monday, August 19, 2013

Crock Pot Buffalo Chicken Lasagna




I'm a sucker for a good Buffalo Chicken recipe. The inspiration behind this dish comes from the Buffalo Chicken Lasagna I made last fall. When it's really warm outside I like to use my crock pot instead of the oven so I decided why not make this in the crock pot. It turned out fantastic!

Crock Pot Buffalo Chicken Lasagna
Serves 6
WW PP=7
Cal 280, Carbs 31.8, Fat 7.3, Fiber 2.6, Protein 21.5

Ingredients
2 cups cooked chopped chicken
12 no bake lasagna noodles
1 cup low fat ricotta cheese
1 tsp garlic powder
1 tsp onion powder
1 1/2 cup crushed tomatoes
1/4 cup blue cheese crumbles
1/2 cup Buffalo Sauce
1 1/4 cup reduced fat sharp shredded cheddar cheese

Spray your crock pot with non stick cooking spray.

In a mixing bowl combine chicken and wing sauce. Set aside. In another bowl combine ricotta cheese, blue cheese crumbles, garlic and onion powder. Stir well until combined. Spread a small amount of wing sauce in bottom of crock pot. Add noodles, some of the ricotta mixture, crushed tomatoes and chicken. Top with some of the shredded cheese. Repeat 2 more times.

Cover and cook on low for 4 hours. Top with green onion or additional blue cheese crumbles if desired. Enjoy!

Sunday, August 18, 2013

BBQ Chicken and Bacon Pasta





This is such a fun and kid friendly meal combining my three favorites BBQ, Bacon, and Chicken. Combine those with pasta and you have a winner! I find that the little wheel shaped picolini pasta adds a cute spin to the dish. It was a hit with the whole family!


BBQ Chicken and Bacon Pasta
Serves 8-10
WW PP=6
Cal 240, Carbs 37.8, Fat 3.3g, Fiber 1g, Protein 15.6

Ingredients
16 oz. box piccolini wheel pasta
1/2 cup BBQ Sauce
1/4 cup fat free milk
1 cup shredded american cheese blend
1 cup cooked chicken breast, chopped
1/2 cup cooked crumbled bacon or bacon bits

Cook pasta according to package directions.

Meanwhile, melt together the cheese and BBQ sauce in a saucepan over medium heat. Whisk together until combined. Add in your cooked chicken and bacon. Combine with the hot cooked pasta. Garnish with green or red onion and additional cheese if desired. Serve Immediately. Enjoy!









Friday, August 16, 2013

Oatmeal Blueberry Cake

While on vacation in Michigan last week we stopped at a U Pick Blueberry Farm. My little man loves to go apple and strawberry picking so I knew he would love Blueberry picking as well. He was so cute oohing and ahhing and sampling the blueberries. I couldn't wait to make a sweet treat with all the blueberries we picked.

Sampling the Blueberries

Yummy



I ended up making this delicious and Oatmeal Blueberry Cake. It was a hit!



Oatmeal Blueberry Cake
 
Ingredients
1 cup fresh blueberries
1 3/4 cups all-purpose flour
1/2 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup granulated sugar
6 ounces vanilla fat-free yogurt, about 2/3 cup
1 tablespoon lemon juice
1/4 cup milk
2 large eggs
cinnamon sugar for topping, optional

Heat oven to 325. Grease and flour a 9x5x3-inch loaf pan. (I made mine in a 8x8 baking dish)

Combine the blueberries with flour, oats, baking powder, salt, 1/2 teaspoon cinnamon, and 1 cup granulated sugar.

In another bowl, whisk yogurt with lemon juice; whisk in the milk and eggs. Pour yogurt mixture into the dry ingredients and stir until blended. Spoon into the prepared pan; sprinkle with cinnamon sugar mixture (about 3 teaspoons sugar to 1/4 teaspoon cinnamon.).
 
Bake for 35 to 45 minutes, or until a toothpick inserted in center comes out clean. Enjoy!

Oatmeal Blueberry Cake

While on vacation in Michigan last week we stopped at a U Pick Blueberry Farm. My little man loves to go apple and strawberry picking so I knew he would love Blueberry picking as well. He was so cute oohing and ahhing and sampling the blueberries. I couldn't wait to make a sweet treat with all the blueberries we picked.

Sampling the Blueberries

Yummy



I ended up making this delicious and Oatmeal Blueberry Cake. It was a hit!



Oatmeal Blueberry Cake
 
Ingredients
1 cup fresh blueberries
1 3/4 cups all-purpose flour
1/2 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup granulated sugar
6 ounces vanilla fat-free yogurt, about 2/3 cup
1 tablespoon lemon juice
1/4 cup milk
2 large eggs
cinnamon sugar for topping, optional

Heat oven to 325. Grease and flour a 9x5x3-inch loaf pan. (I made mine in a 8x8 baking dish)

Combine the blueberries with flour, oats, baking powder, salt, 1/2 teaspoon cinnamon, and 1 cup granulated sugar.

In another bowl, whisk yogurt with lemon juice; whisk in the milk and eggs. Pour yogurt mixture into the dry ingredients and stir until blended. Spoon into the prepared pan; sprinkle with cinnamon sugar mixture (about 3 teaspoons sugar to 1/4 teaspoon cinnamon.).
 
Bake for 35 to 45 minutes, or until a toothpick inserted in center comes out clean. Enjoy!

Thursday, August 15, 2013

Crock Pot Caribbean Jerk Chicken Tacos





This was a fun twist on traditional tacos. Both my husband and I love Jerk Chicken and I figured what not make it for tacos. It's such an easy meal to put together. I topped mine with a homemade citrus salsa and then end result was amazing!


Crock Pot Caribbean Jerk Chicken Tacos
Makes 10 Tacos
WW PP=2
Cal 82.5, Carbs 10.5, Fat 0.7, Fiber 1g, Protein 8.2

Ingredients
16oz. boneless skinless chicken breasts (I used tenders)
1/2 cup Lawry’s Caribbean Jerk Marinade
2-3 Tbsp crushed red pepper flakes
Corn tortillas
Queso Fresco Cheese, Green Onions or any other toppings if desired.

Season chicken with red pepper flakes and place in crock pot. Cover chicken with marinade and cook on low for 4 hours. Shred and assemble tacos with desired toppings. Enjoy!


This recipe can also be seen at this party

Wednesday, August 14, 2013

Crispy Buffalo Ranch Chicken Tenders




This is one of my favorite weeknight meals. Super simple and fast to make and of course delicious! I served mine with potatoes and a veggie to round out the meal.

Crispy Buffalo Ranch Chicken Tenders
Makes 12 Tenders
WW PP=1 per tender
Cal 61, Carbs 5.1, Fat 0.5g, Protein 8g

Ingredients
16 oz boneless skinless chicken tenders
1 pkg shake n bake extra crispy
1 packet dry ranch seasoning mix
1/2 cup Buffalo Wing Sauce

In a small bowl combine the shake n bake and ranch seasoning mix. Set aside. Add your wing sauce to another bowl and set aside. Take your chicken tenders and dip in the wing sauce and then into the dry seasonings. Coat well. Put the tenders into a lightly greased baking dish and cook for 20-25 minutes at 400 or until juices run clear.

Serve with additional ranch, blue cheese, or any other dipping sauces of you choice. Enjoy!


This recipe can also be found at this party

Tuesday, August 13, 2013

Philly Cheese Steak Wraps



I've been craving a big ole fatty cheese steak for the past week or so. I have not given in to my craving since I am still feeling guilty for all the yummy snacks I inhaled while on vacation. Instead I decided to make my own cheese steak wraps in hopes that it would curb my craving for this fab sandwich. I used a low carb/low fat/high fiber oat and flax seed wrap (now before you say eww...let me tell you it was fabulous! ) Even my husband who was VERY skeptical of trying one of these wraps thought it was great too. I was able to enjoy a tasty cheese steak without all the guilt!


Philly Cheese Steak Wraps
Makes 4 Wraps
WW PP=8 (Per Wrap)
Cal 280, Carbs 21.5, Fat 12.5, Fiber 6g, Protein 31g

Ingredients
1 lb thinly sliced deli roast beef
1 yellow onion, sliced
1 green bell pepper, sliced
1 1/2 cups sliced white mushrooms
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
8 sliced reduced fat provolone cheese
1 tbsp extra virgin olive oil
4 wraps (I used Joesph's Heart Healthy Wraps)

  • In a medium nonstick skillet add olive oil and cook peppers, onions, and mushrooms over medium-high heat about 10 minutes or until tender. Add roast beef and season with salt, pepper, and garlic powder. Cook until heated through.
  • Spoon beef mixture evenly down center of each wrap. Place two pieces of cheese over beef mixture. Roll up each wrap and slice in half. Enjoy!

Monday, August 12, 2013

Loaded BBQ Chicken and Potato Casserole





First off, let me say that this was INSANELY good! Oh my word. The flavor combos were perfect. I love a good baked potato and this combined all my favorites but in a casserole form. My toddler gobbled it up too. Can't wait to make this one again soon!


Loaded BBQ Chicken and Potato Casserole
Serves 6
WW PP=6
Cal 245, Carbs 24.6, Fat 7.8, Fiber 2g, Protein 18.3

Ingredients
1.5 lbs chicken tenders cut into chunks
3 tbsp. bbq seasoning, divided (I like McCormicks)
1 tbsp. liquid smoke
1/2 cup BBQ Sauce (I use Stubbs)
4 large russet potatoes, cut into small chunks
1 cup reduced fat shredded cheddar cheese
1/2 cup cooked and crumbled bacon (bacon bits are good too)
1 tbsp. extra virgin olive oil
3 green onions, chopped
sour cream for topping (optional but so yummy)

Preheat oven to 475 F.

Toss the cubed potatoes with extra virgin olive oil, 1 tbsp bbq seasoning, and salt. Transfer the potatoes into a cooking spray coated baking dish.

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

While the potatoes are cooking, in a large bowl mix together the chicken, bbq seasoning, bbq sauce, and liquid smoke. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the bbq chicken mixture. In another bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.

Return the casserole to the oven and bake for 20 minutes or until the chicken is cooked through and the topping is bubbly and browned. Serve with extra bbq sauce and/or light sour cream. Enjoy!

Sunday, August 11, 2013

Chicken Parmesan Baked Ziti




I'm back home and back in the kitchen after our relaxing beach vacation in Michigan. Time goes by so quickly while on vacation. Wish we had another week. Sigh....
Today I found this recipe on the my fitness pal website and it sounded so good and something that my family would love. Chicken Parmesan mixed with pasta and lots of cheese? Yes, please! It was delicious!

Chicken Parmesan Baked Ziti
Serves 8
WW PP=9
Cal 343 Carbs 50.6, Fat 5.6, Fiber 3g, Protein 22.5

Ingredients
1 lb chicken breast tenders
1/2 cup plain bread crumbs
1/4 cup grated Parmesan cheese,
1 tsp garlic salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 egg (I used egg beaters)
1/4 cup milk ( I used skim)
2 Tbsp extra virgin olive oil
1 jar (1 lb. 10 oz.) spaghetti sauce (I used Prego's Light Smart)
1 lb ziti 1/2 grated Parmesan cheese
1 cup reduced fat shredded mozzarella cheese

Mix bread crumbs, Parmesan cheese, garlic salt, garlic powder, and pepper. In a small bowl, whisk together egg and milk. Cut chicken tenders into 1.5 inch cubes. Dip chicken cubes in egg/milk mixture, and then roll in bread crumb mixture.

In a medium pan heat olive oil over medium heat. Cook chicken pieces until browned, approx. 4 minutes on both sides. While chicken is cooking, prepare ziti per package directions until al dente. Drain and pour into a lightly greased baking dish. Pour spaghetti sauce over pasta, and sprinkle with 1/4 cup Parmesan cheese. Arrange chicken in single layer over pasta. Sprinkle mozzarella cheese over chicken, and bake in oven at 350 F for 25 minutes or until heated through and cheese is melted. Enjoy!

Monday, August 5, 2013

Cajun Chicken Mac and Cheese




I love love love mac and cheese. It's one of my favorite foods but unfortunately, my hips don't feel the same way! I do indulge every once in a while but it's a rarity. I've been craving mac and cheese like crazy lately so I decided to create my own lower cal/fat version. Toss in some spicy chicken for protein and you've got a delicious dinner!

Cajun Chicken Mac and Cheese
Serves 8
WW PP=6
Cal 250, Carbs 36.1g, Fat 4.7g, Fiber 5.2g, Protein 16.6g

Ingredients
1 box elbow macaroni (I used Barilla Whole Grain)
2 4oz. chicken breasts cooked, chopped, and seasoned with 1 tsp. Cajun Seasoning
3 tbsp. reduced fat cream cheese
3/4 cup fat free milk
1 1/4 cup shredded reduced fat american cheese blend (I like Kraft)
2 tsp. Cajun Seasoning, divded
1 jalapeno seeded and finely chopped

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

While Pasta is cooking, in a large saucepan over medium-high heat, melt cream cheese and milk. Whisk until smooth. Add in Cajun seasoning and shredded cheese. Once cheese is melted add in the jalapeno and cooked chicken. Stir and toss in the cooked macaroni. Serve immediately. Top with additional chopped jalapeno if desired. Enjoy!

Sunday, August 4, 2013

Bacon and Cheese Stuffed Southwest Pork Chops



I love to grill in the summer and if I could I would either use my grill or my slow cooker all year! I've always loved stuffed pork chops and I wanted to create my own version using bacon and cheese and then grilling them instead of the traditional chops that were stuffed with a herb stuffing mixture. Oh my goodness, these were SO good!


Bacon and Cheese Stuffed Southwest Pork Chops
Serves 4
WW PP=6
Cal 265, Carbs 1.2g, Fat 14.1g,  Protein 29.7g

4 boneless pork chops (I used thick cut pork loin chops)
1 cup reduced fat shredded cheddar cheese
4 tbsp. reduced fat cream cheese
6 slices bacon, cooked and crumbled (I used center cut)
1/4 cup chopped fresh parsley
1/8 teaspoon ground black pepper
1/4 cup southwest seasoning blend


Prepare the stuffing by mixing the grated cheese, bacon, parsley, and cream cheese together in a small bowl. Set aside.

Place the pork chops on a cutting board. Cut a pocket into the pork, starting from the fatty side and going nearly all the way through but leaving the sides intact and the opening small.

Stuff about one-fourth of the mixture into each pork chop. Season the outside with southwest seasoning. Push the mixture far into the pocket of each pork chop with the cheese mixture pushed away from the opening. Push two toothpicks diagonally through the outer edges of the pork chop to secure the opening.

Grill chops over medium heat for about 8-10 minutes per side. Let sit one minute before serving. Enjoy!

    Bacon and Cheese Stuffed Southwest Pork Chops



    I love to grill in the summer and if I could I would either use my grill or my slow cooker all year! I've always loved stuffed pork chops and I wanted to create my own version using bacon and cheese and then grilling them instead of the traditional chops that were stuffed with a herb stuffing mixture. Oh my goodness, these were SO good!


    Bacon and Cheese Stuffed Southwest Pork Chops
    Serves 4
    WW PP=6
    Cal 265, Carbs 1.2g, Fat 14.1g,  Protein 29.7g

    4 boneless pork chops (I used thick cut pork loin chops)
    1 cup reduced fat shredded cheddar cheese
    4 tbsp. reduced fat cream cheese
    6 slices bacon, cooked and crumbled (I used center cut)
    1/4 cup chopped fresh parsley
    1/8 teaspoon ground black pepper
    1/4 cup southwest seasoning blend


    Prepare the stuffing by mixing the grated cheese, bacon, parsley, and cream cheese together in a small bowl. Set aside.

    Place the pork chops on a cutting board. Cut a pocket into the pork, starting from the fatty side and going nearly all the way through but leaving the sides intact and the opening small.

    Stuff about one-fourth of the mixture into each pork chop. Season the outside with southwest seasoning. Push the mixture far into the pocket of each pork chop with the cheese mixture pushed away from the opening. Push two toothpicks diagonally through the outer edges of the pork chop to secure the opening.

    Grill chops over medium heat for about 8-10 minutes per side. Let sit one minute before serving. Enjoy!
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