Monday, September 30, 2013

Cheesy Mexican Crock Pot Chicken




This another one of my favorite "go to" meals when I know I have a busy day planned. Prep is so easy and you can come home to delicious meal that is ready to be served. I usually serve mine over brown rice but this also makes a great filling for tacos, enchiladas, and burritos.


Cheesy Mexican Crock Pot Chicken
Serves 4
WW PP=6
Cal 238, Carbs 7.5, Fat 8.5, Protein 33.7

Ingredients
16 oz. chicken tenderloins
2 tsp. taco seasoning
1 can petite diced tomatoes undrained
1 can enchilada sauce
1 cup reduced fat shredded cheddar cheese
2 green onions, sliced

Place chicken in crock pot. Sprinkle with taco seasoning and top with tomatoes and enchilada sauce. Cover and cook on low for 3-4 hours. During last 30 minutes of cooking break chicken into chunks and top with cheddar cheese. Once cheese is melted remove chicken and serve over rice. Top with sliced green onions. Enjoy!

Sunday, September 29, 2013

Skinny Creamy Baked Spaghetti




I love a good baked pasta dish and this cheesy baked spaghetti is no exception! It's lower in calories and fat than a traditional baked spaghetti but it is just as tasty. I love how it can be prepared ahead of time and then all you have to do is pop it in the oven 45 minutes before you are ready to eat. It makes the perfect weekend meal that the whole family will enjoy!


Skinny Creamy Baked Spaghetti
Serves 8
WW PP=8
Cal 345, Carbs 36.1, Fat 9.6g, Fiber 1.7g, Protein 23.5

Ingredients
12 oz spaghetti cooked to al dente
1 lb lean ground beef (I used 93/7)
1 tsp. dried italian seasoning
1 tsp. garlic powder
1 1/2 cups petite diced tomatoes
2 oz reduced fat cream cheese
1/2 cup light sour cream
1/8 cup grated parmesan cheese
1 1/2 cups reduced fat shredded cheddar cheese


Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish.

Bring a large pot of salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked to al dente.

Heat a large skillet over medium heat; brown meat and drain. Stir in the italian seasoning and diced tomatoes.

In a separate bowl mix together garlic powder, cream cheese, parmesan cheese, and sour cream. Stirring until smooth.

Place spaghetti into baking dish. Top with meat mixture and then cream cheese mixture. Top with shredded cheddar.

Bake for 30 minutes or until cheese is lightly browned and bubbly. Enjoy!

Buffalo Chicken Bacon Ranch Pizza Rolls





Whew...that title was a mouthful! This was my first time making pizza rolls. Not sure why I never made them before now, especially because I love to make homemade pizza. These tasty rolls were pure HEAVEN. Oooey Gooey Buffalo Chicken and Cheesy Goodness all filled in a tasty bite. I served ranch dressing on the side to dip them in. I'll definitely be making these again soon!


Buffalo Chicken Bacon Ranch Pizza Rolls
Adapted from All Recipes.Com
Makes 24 rolls

Ingredients
1 Roll Refrigerated Pizza Dough
1/2 cup buffalo wing sauce (we love franks)
1 cup chopped cooked chicken
1/2 cup crumbled bacon bits or pieces)
1 packet dry ranch dressing mix
1 tbsp. extra virgin olive oil
2 tbsp. grated Parmesan Cheese
2 cups shredded cheese of your choice (I used a cheddar jalapeno jack cheese)
1/2 cup ranch dressing (for dipping)

Pre-Heat oven to 425. 

In a mixing bowl combine chicken, ranch seasoning, buffalo sauce, and bacon. 

Unroll your pizza dough onto a lightly floured surface. Roll the dough and use a pizza cutter to slice the dough into 24 squares. Place cheese and Buffalo Chicken mixture onto each square.Carefully lift up each square and wrap the dough around the chicken and cheese.

Place each roll seam side down in a lightly sprayed pie pan or baking dish.

Brush with olive oil and sprinkle with parmesan cheese.

Bake for 20 minutes or until golden brown. Serve with ranch dressing, Enjoy!

Friday, September 27, 2013

Halloween Cream Cheese Brownies




I'm not much of a baker but once in a while I'll make a sweet treat. With Halloween just around the corner I decided on these Halloween Cream Cheese Brownies. My toddler really enjoys baking and was so excited to make these tasty brownies. They were obviously a huge hit with my little man and I'm sure your family will love them too!


Halloween Cream Cheese Brownies
Adapted Slightly from Kraft Kitchens

Ingredients
1 pkg. brownie mix
1 pkg. cream Cheese, softened (I used reduced fat)
1/3 cup sugar
1/2 tsp. vanilla
1 egg
1 cup vanilla frosting
4-6 drops orange food coloring (depending on how light or dark you want it to be)
sprinkles, optional



Pre-heat oven to 350°F.

Prepare brownie batter as directed on package; spread into greased 13x9-inch baking pan.

Beat cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Add egg and mix just until blended. Pour over brownie batter.

Bake 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool in pan on wire rack. 

Once cool mix food coloring and frosting together and frost brownies. Top with sprinkles and cut into 32 squares. Enjoy!

Halloween Cream Cheese Brownies




I'm not much of a baker but once in a while I'll make a sweet treat. With Halloween just around the corner I decided on these Halloween Cream Cheese Brownies. My toddler really enjoys baking and was so excited to make these tasty brownies. They were obviously a huge hit with my little man and I'm sure your family will love them too!


Halloween Cream Cheese Brownies
Adapted Slightly from Kraft Kitchens

Ingredients
1 pkg. brownie mix
1 pkg. cream Cheese, softened (I used reduced fat)
1/3 cup sugar
1/2 tsp. vanilla
1 egg
1 cup vanilla frosting
4-6 drops orange food coloring (depending on how light or dark you want it to be)
sprinkles, optional



Pre-heat oven to 350°F.

Prepare brownie batter as directed on package; spread into greased 13x9-inch baking pan.

Beat cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Add egg and mix just until blended. Pour over brownie batter.

Bake 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool in pan on wire rack. 

Once cool mix food coloring and frosting together and frost brownies. Top with sprinkles and cut into 32 squares. Enjoy!

Thursday, September 26, 2013

Slow Cooker Bacon Apple BBQ Pork Chops



I love one pot meals. Especially if I can make them in the slow cooker! We recently went apple picking and I have TONS of apples. Instead of using them only in dessert and muffin recipes, I decided why not use them in a savory recipe. I had some center cut pork chops in the freezer that I needed to use and since apples and pork pair well together I that ended up being my inspiration for the dish. My family are big fans of BBQ and Bacon so combine the four and toss in some baby red potatoes and you have a savory and comforting fall meal!


Slow Cooker Bacon Apple BBQ Pork Chops
Serves 4 (One chop with apples and potatoes)
WW PP=11
Cal 448, Carbs 52g, Fat 11.5g, Fiber 2.9g, Protein 31g

Ingredients
4 boneless pork loin chops
2 large apples peeled and diced (I used McIntosh)
4 red potatoes, quartered (I used 8 baby red potatoes)
1/2 cup BBQ Sauce (I used Stubbs)
8 slices bacon cooked and crumbled
2 tbsp. brown sugar, divided
1 tsp. salt
1 tbsp. liquid smoke, optional (we love it)

Toss the potatoes and apples in the slow cooker. Mix with one tbsp of brown sugar. Cover and cook on high for 1-2 hours. (Since the potatoes take longer to cook than the chops I like to give them a head start)

Turn heat to low and place pork chops on top of the potatoes and apples. Sprinkle chops with remaining brown sugar along with the salt and liquid smoke. Cover with bbq sauce and crumbled bacon.

Cook on low for 3-4 hours. Enjoy!





This recipe can also be found at this Party

Slow Cooker Bacon Apple BBQ Pork Chops



I love one pot meals. Especially if I can make them in the slow cooker! We recently went apple picking and I have TONS of apples. Instead of using them only in dessert and muffin recipes, I decided why not use them in a savory recipe. I had some center cut pork chops in the freezer that I needed to use and since apples and pork pair well together I that ended up being my inspiration for the dish. My family are big fans of BBQ and Bacon so combine the four and toss in some baby red potatoes and you have a savory and comforting fall meal!


Slow Cooker Bacon Apple BBQ Pork Chops
Serves 4 (One chop with apples and potatoes)
WW PP=11
Cal 448, Carbs 52g, Fat 11.5g, Fiber 2.9g, Protein 31g

Ingredients
4 boneless pork loin chops
2 large apples peeled and diced (I used McIntosh)
4 red potatoes, quartered (I used 8 baby red potatoes)
1/2 cup BBQ Sauce (I used Stubbs)
8 slices bacon cooked and crumbled
2 tbsp. brown sugar, divided
1 tsp. salt
1 tbsp. liquid smoke, optional (we love it)

Toss the potatoes and apples in the slow cooker. Mix with one tbsp of brown sugar. Cover and cook on high for 1-2 hours. (Since the potatoes take longer to cook than the chops I like to give them a head start)

Turn heat to low and place pork chops on top of the potatoes and apples. Sprinkle chops with remaining brown sugar along with the salt and liquid smoke. Cover with bbq sauce and crumbled bacon.

Cook on low for 3-4 hours. Enjoy!





This recipe can also be found at this Party

Wednesday, September 25, 2013

Honey Chipotle Chicken Crock Pot Tacos




I wonder if I'm the only one who has a chicken taco obsession? I am always craving them and I pretty much always cook them in my crock pot. It's just so easy and I love how versatile chicken is. I love coming up with new flavor combos when it comes to tacos. This is a pretty basic taco recipe. If you sweet and spicy then you will definitely want to give these tacos a try!

Honey Chipotle Chicken Crock Pot Tacos
Makes 8 Tacos
WW PP=2
Cal 96, Carbs 13.3, Fat 1.2, Fiber 1.5, Protein 9.2

Ingredients
16 oz boneless skinless chicken tenderloins
1 1/2 tbsp. honey
3 chipotle peppers in adobo, finely chopped
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. salt
corn tortillas
shredded cheese, sour cream, cilantro and any other toppings of your choice

Arrange chicken in crock pot and season with garlic powder cumin, and salt. In a small bowl whisk together honey and chipotle peppers. Pour over chicken. Cover and cook on low for 4 hours. Shred and assemble tacos with desired toppings. Enjoy!



This recipe can also be found at this Party

Tuesday, September 24, 2013

Broccoli Cheddar Pasta Bake





I rarely make vegetarian dishes but this has got to be one of my all time favorites. It's been quite a while since I've made this broccoli cheddar pasta bake. It's normally packed with calories so that is why I haven't made it. With the cooler weather we've been having I have been craving comfort foods so I decided to lighten this dish up so I could indulge. It was just as good if not better than my original version!


Broccoli Cheddar Pasta Bake
Serves 8
WW PP=6
Cal 233, Carbs 30.6g, Fat 6g, Fiber 1.2g, Protein 11.5g

12 oz medium pasta shells cooked to al dente
2 cups cooked broccoli (I used Birds Eye Steamers frozen broccoli)
1 1/2 cups reduced fat sharp cheddar cheese, divded
1/8 cup grated parmesan cheese
1 cup reduced fat or fat free milk
2 tbsp reduced fat cream cheese
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. dijon mustard
1/4 cup seasoned bread crumbs
dash of hot sauce (optional but we like the spicy kick)

In a large sauce pan over medium heat whisk together cream cheese and milk until smooth. Slowly stir in one cup of the shredded cheddar whisking constantly until melted. Season with salt, pepper, dijon mustard, hot sauce, and garlic powder. Next add in the cooked broccoli and shells. Mix well and pour into a lightly sprayed 9x13 baking dish. Sprinkle remaining half cup cheese over the top along with the parmesan and bread crumbs.

Bake at 375 for 20-25 minutes. Enjoy!

Monday, September 23, 2013

Cream Cheese Jalapeno Chicken Chili




I love Chili. Summer, Fall, Winter anytime. It doesn't need to be cold for me to make a big ole pot of it! If you like your chili with a spicy kick then you are going to love this Cream Cheese Jalapeno Chicken Chili. I  made mine ahead of time in the crock pot but you can also make it on the stove top as well. It was so good!


Cream Cheese Jalapeno Chicken Chili
Serves 6
WW PP=4
Cal 166, Carbs 7.3g, Fat 6.3g, Fiber 1.6g, Protein 19.3g

Ingredients
16 oz. boneless skinless chicken tenders
2 cups fat free chicken broth
1 tbsp. garlic powder
1/2 cup corn
4 oz. reduced fat cream cheese
1/2 cup reduced fat sharp cheddar cheese
1/4 cup cooked crumbled bacon or bacon bits
2 jalapenos seeded and finely chopped
1 cup great northern beans or cannelloni

Arrange chicken in the bottom of the crock pot. Sprinkle with garlic powder and pour in the chicken broth, corn, beans, and jalapeno. Cover and cook on low for 4 hours. Remove chicken and cut into chunks. Return to crock pot and stir in the cream cheese, cheddar cheese, and bacon. Continue cooking on low for 30 minutes. Garnish with additional cheese, bacon, and jalapeno if desired. Enjoy!

Sunday, September 22, 2013

Creamy Taco Spaghetti


I love a great spaghetti dish and I'm all about variations. This taco spaghetti puts a fun spin on the traditional pasta dish and is quick and easy to make. It has become a popular meal in my house. If you have little ones you can always substitute the rotel for regular diced tomatoes. Either way, I'm sure your family will love it as much as mine does!

Creamy Taco Spaghetti
Serves 4

Ingredients
12 oz spaghetti, cooked
1 lb lean ground beef or turkey (I used 93/7 turkey)
2 tbsp. taco seasoning
1/2 yellow onion, diced
4 oz. reduced fat cream cheese
1 can rotel, undrained
1 cup reduced far shredded Mexican cheese blend
sliced green onions, optional


In a large sauce pan brown meat and onions. Drain. Add in the taco seasoning and rotel. Turn heat to low and stir in the cream cheese and shredded cheese. Stir until well blended and creamy.

Top spaghetti with meat mixture and sprinkle with extra cheese and sliced onions. Enjoy!

Friday, September 20, 2013

Pumpkin Spice Sugar Cookies




I've never been a huge fan of Pumpkin until the last year or two. I've really been missing out! These cookies are amazing and go great with a hot cup of coffee! I think they would be even better frosted but since I'm trying to keep the calories down I did not frost mine. Either way, they are great!


Pumpkin Spice Sugar Cookies
Makes about 2 dozen cookies

Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/4 cup pumpkin puree
 1 cup unsalted butter, softened
1 cup granulated sugar
1 tablespoon light brown sugar
1 large egg
1½ teaspoons vanilla extract

In a medium bowl, whisk the flour, baking powder, and salt; set aside.

With a hand or stand mixer, cream the butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds.

Roll dough into balls and flatten with the bottom of your hand or a glass.

Bake in a pre-heated 375 degree oven for 10-12 minutes or until lightly browned and set. Frost if desired. Enjoy!

Thursday, September 19, 2013

Spicy Crock Pot Teriyaki Chicken

I've seen recipes for teriyaki chicken all over Pinterest lately. I definitely wanted to make it but I wanted to make it in my crock pot. Both my hubby and I love foods with a spicy kick so I played around with some of the ingredients and came up with a spicy and sweet teriyaki chicken that both my husband and I loved. I served it over teriyaki rice and it was fabulous!



Spicy Crock Pot Teriyaki Chicken
Serves 4
WW PP=4
Cal 178, Carbs 7.2g, Fat 1.2g, Protein 32.7g

Ingredients
16 oz chicken tenders cut into chunks
1/4 cup teriyaki sauce (I used La Choy)
1/8 cup brown sugar
2 tbsp. low sodium soy sauce
1 tsp. siracha sauce
1 tbsp. apple cider vinegar
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp garlic powder
green onions, sliced
sesame seeds, optional

Place cut up chicken in crock pot. Season with salt and top with remaining ingredients except for green onion. Cover and cook on low for 3-4 hours. Top with sliced green onions and serve over hot cooked rice or noodles. Enjoy!


This recipe can also be found at this Party

Wednesday, September 18, 2013

Cheesy Pizza Mac





You must be looking at the title of this recipe and immediately thinking how can this be weight watcher friendly? Well....it is! Yes, it does sound fatty as heck but I created a pizza mac and cheese that is low cal and low fat but is still filled with cheesy yummy goodness. Kids and Adults will love this tasty meal. Pair it with a salad and you have the perfect dinner!


Cheesy Pizza Mac
Serves 6
WW PP=7
Cal 261, Carbs 34.5, Fat 7g, Fiber 2.5g, Protein 16.1g

Ingredients
8 oz elbow macaroni (I used Barilla Whole Grain)
1 tbsp. garlic powder
1 tsp. oregano
1 tsp. red pepper flakes
1/4 cup grated Parmesan Cheese
1 cup reduced fat shredded american cheese blend
1/2 cup reduced fat mozzarella cheese (provolone is great too)
1/2 cup fat free milk
1 can Italian style diced tomatoes
1/2 cup chopped turkey pepperoni
2 Italian turkey or chicken sausage links cooked and diced (I used Archer Farms Italian Chicken Sausage)

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

Meanwhile in a large saucepan over medium high heat whisk together milk, shredded american cheese, garlic powder, oregano, and red pepper flakes. Once smooth add in the tomatoes, pepperoni, and cooked sausage. Add in the macaroni. Stir well and pour into a lightly greased baking dish and top with mozzarella and Parmesan cheese. (I also topped mine with some extra pepperoni)

Broil for 4-5 minutes or until cheese is browned and bubbly. Enjoy!




This recipe can also be found at this Party

Tuesday, September 17, 2013

Crispy Bacon Cheddar Chicken




Bacon, Cheddar, and Chicken....need I say more? This simple baked chicken dish is packed with yummy goodness and makes the perfect weeknight meal.

Crispy Bacon Cheddar Chicken
Serves 4
WW PP=7
Cal 295, Carbs 15g, Fat 11g, Protein 31g

Ingredients
16 oz. boneless skinless chicken breasts
1 cup reduced fat shredded sharp cheddar cheese
1/4 cup bacon bits
1 tbsp. garlic powder
1 packet shake n bake extra crispy

Pre-Heat oven to 400.

Spray a baking dish with non stick cooking spray.

Take each chicken breast and sprinkle with garlic powder. Dip in cheddar cheese/bacon mixture and then coat with shake n bake. Repeating with each chicken breast.

Bake for 30-35 minutes or until juices run clear. Enjoy!

Monday, September 16, 2013

Slow Cooker Tex-Mex Chicken and Rice Soup




Fall is definitely my favorite season. Today is a perfect cool fall day and I figured the perfect time to make some soup. I basically use my slow cooker for all of my soups. I like the fact that it can simmer all day and if I'm out and about I can come home and dinner is ready! I've made chicken tortilla soup plenty of times and it is a favorite in our house but I wanted to mix it up a bit and decided on Tex-Mex Chicken and Rice soup. I actually enjoyed this more than my chicken tortillas soup. This is definitely going to be a keeper!

Slow Cooker Tex-Mex Chicken and Rice Soup
Serves 8
WW PP=2
Cal 87, Carbs 9.5, Fat 1.2, Fiber 1.1, Protein 10.2

Ingredients
6 cups fat free/low sodium chicken broth
12 oz. fajita style boneless skinless chicken tenderloins
1 1/2 cups chunky salsa
1 can chopped green chiles
1 cup corn
2 cups cooked brown rice
shredded cheese, tortilla chips, sour cream, cilantro (for toppings)

Add all ingredients except for rice into your slow cooker. Stir, cover, and cook on low for 6 hours. During last 30 minutes of cooking stir in rice. Continue cooking until rice is tender. Top with cheese, tortillas chips, sour cream, and cilantro if desired. Enjoy!

Sunday, September 15, 2013

Skinny Beer Cheese Dip



I don't know about you, but I'm always looking for new appetizer recipes for football season and the easier the better! I love beer cheese dip but beer cheese dip doesn't like me! I played around with a couple of ingredients to create a low cal/low fat version of one of my favorite dips. It tastes as rich and creamy as the real thing and my husband didn't even notice that it was low cal!


Skinny Beer Cheese Dip
Serves 6
WW PP=3
Cal 120, Carbs 2.1g, Fat 9.5g, Protein 5.1g

Ingredients
5 oz. reduced fat cream cheese
3/4 cup reduced fat shredded cheddar cheese
1/3 cup light beer (I used Sam Adams Light)
2 tsp. dry ranch seasoning mix
2 tbsp. fat free milk
sliced green onions, optional


In a small saucepan over medium high heat combine cream cheese, ranch seasoning, and milk. Slowly whisk in the shredded cheddar cheese. Once smooth slowly pour in the beer. Stirring well.

Serve immediately with pretzels, veggies, crackers or any other chips of your choice. Enjoy!

Thursday, September 12, 2013

Honey Mustard Chicken Pasta Salad




I love a good pasta salad and this one certainly does not disappoint! If you are a fan of Honey Mustard then you have got to make this dish!

Honey Mustard Chicken Pasta Salad
Adapted from Betty Crocker
Serves 6
WW PP=7
Cal 254, Carbs 29.1g, Fat 10.6g, Fiber 2g, Protein 11.5g

Ingredients
1 Box Suddenly Salad Classic Pasta Salad
2 cup cooked chicken, sliced or cubed
2 tbsp. light honey mustard
3 tbsp. light mayo
1/2 cup reduced fat shredded cheddar
1/2 cup chopped tomatoes
3 slices bacon cooked and crumbled

Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

Drain pasta; rinse with cold water.

In large bowl, stir together seasoning mix, mayonnaise and honey mustard. Add pasta, chicken, tomatoes, and cheese.Toss gently to coat. Top with crumbled bacon. Serve immediately, or cover and refrigerate 1 hour to chill. Enjoy!

This recipe can also be found at this Party



Wednesday, September 11, 2013

Buffalo Chicken English Muffin Pizzas



When I was little I used to love when my mom would make english muffin pizzas. They always remind me of my childhood. It's been ages since I have had one and I was in search of something quick and easy for dinner tonight since I have a busy day planned. English Muffin Pizzas seemed perfect. Of course being the Buffalo Chicken obsessed person that I am, I decided on Buffalo Chicken English Muffin Pizzas and made a regular one of my toddler. They were delicious!


Buffalo Chicken English Muffin Pizzas
Makes 12 pizzas
WW PP=4
Cal 154 Carbs 11.9g, Fat 5.9g, Fiber 1g, Protein 13.9

Ingredients
6 whole grain English muffins, split (I used Whole Wheat)
2 cups shredded chicken breast
1/3 cup buffalo or hot sauce
1/3 cup. light sour cream
1 tsp. dry ranch seasoning
12 slices mozzarella cheese
Sliced green onions, optional


Preheat broiler. Slice English muffins in half and lay cut side up on a cookie sheet.

Combine sour cream and ranch seasoning.  Spread 1/2 tbsp ranch sour cream on each muffin half.

Combine shredded chicken and buffalo sauce in a small bowl. Divide chicken mixture evenly among the muffins. Top each with one slice mozzarella. Place under broiler for 5 minutes or until cheese is lightly browned and bubbly. Top with green onions if desired. Enjoy!

Tuesday, September 10, 2013

Crispy Cheesy Chicken Fajita Wraps




I love chicken fajitas but wanted to avoid using my stove to make them because it is so hot outside today. I decided to make chicken fajita wraps instead.  I cooked the chicken in my crock pot and then assembled the rest of my ingredients, rolled them up in a tortilla and grilled them in my panini press. Easy peasy!


Crispy Cheesy Chicken Fajita Wraps
Makes 4 Wraps
WW PP=10 per wrap
Cal 389, Carbs 46g, Fat 11g, Fiber 3g, Protein 25.7g

16 oz fajita style chicken tenders cooked and cut into chunks (I used Market Pantry) 
1 onion sliced
1 red pepper, sliced 
1 green pepper sliced
1 cup reduced fat shredded cheddar jack cheese
1/2 cup salsa


In a bowl combine shredded chicken, salsa, and cheese. 

Onto center of each tortilla, spoon about 1/2 cup of the chicken mixture and veggies. Fold top and bottom ends of each tortilla about 1 inch over filling; fold right and left sides over folded ends, overlapping.

Arrange two wraps onto Panini press and cook for about 3-4 minutes or until cheese is melted and tortilla is brown and crispy. Enjoy!

Monday, September 9, 2013

Slow Cooker Cincinnati Style Chili




Call me crazy but I love Chili in just about any weather. We are in the middle of another heat wave which seems crazy since it is September but I guess that is Chicago weather for ya! This is one of my favorite ways to prepare chili. I love that it is served over spaghetti and then topped with cheese. Doesn't get much better than that!

Slow Cooker Cincinnati Style Chili
Serves 4

Ingredients
1 lb lean ground beef (I used 93/7)
1 yellow onion, chopped
2 cups fat free beef broth
3 tbsp. Chili Powder
1 8 ounce can tomato sauce
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1/2 tsp salt
1 tbsp cumin
1 tsp cinnamon ( I used 1/4 tsp)
1/4 teaspoon allspice (I literally used a pinch)
2 tablespoons unsweetened cocoa powder
1/4 teaspoon cayenne pepper
2 teaspoons minced garlic (I used crushed)

Brown ground beef and onion in pan. Drain and then add two cups beef stock. Simmer for 10 minutes. Add remaining ingredients. Transfer to your slow cooker. Cover and cook  on low for 4-6 hours. (The longer the better) Serve over hot spaghetti noodles and then top with shredded cheddar/jack cheese. (onion, beans and sour cream are optional depending on what way you want your chili!) Enjoy!

Sunday, September 8, 2013

Slow Cooker BBQ Chicken Bacon and Cheddar Sandwiches




Happy Sunday! Is anyone else as excited as I am for football season? We are big football fans around here. GO BEARS! Normally during football season we have the same snacks and I am always looking for new snack and sandwich ideas for football parties. These slow cooker BBQ Chicken Bacon and Cheddar Sandwich are the perfect to serve on game day. The slow cooker does all the work for you so you don't have to spend your day in the kitchen preparing them. They became an instant hit at our house and I know I will be making these again soon!


Slow Cooker BBQ Chicken Bacon and Cheddar Sandwiches
Serves 4

Ingredients
4 boneless skinless chicken breasts (mine were about 5 oz each)
8 slices cooked bacon (I used Oscar Meyer)
6 slices sharp cheddar cheese
2 tbsp. liquid smoke
1 tsp salt
1 tsp pepper
1 cup BBQ Sauce
bakery buns or bread (I used a wheat french bread)

Arrange chicken in the bottom of your slow cooker. Add in your liquid smoke and season chicken with salt and pepper. Top with 1/2 of the BBQ Sauce. Cover and cook on low for 3 1/2 hours. Top chicken with 1 and a half slices of cheese per chicken breast and then add two slices of the cooked bacon and top with remaining BBQ sauce. Cover and continue cooking for another 30 minutes. Serve on rolls with extra sauce. Enjoy!


Friday, September 6, 2013

Baked Apple Cider Donuts



Last fall was the first time I've attempted to make donuts at home. They were actually pretty simple and very popular in my house. Since fall is just around the corner I decided to make a batch for this weekend. They were just as good, if not better, than the first time I made them. Delicious!

Baked Apple Cider Donuts
Makes 10-12 donuts

Ingredients
1/2 cup apple cider
1 3/4 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 Tbsp butter, softened
1/2 cup sugar
1 large egg
1/4 cup Buttermilk

For The Cider Topping
3 tbsp apple cider
1/4 cup sugar
2 Tsp cinnamon

Preheat oven to 400 degrees. Spray a donut pan with cooking spray and set aside.

In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another medium mixing bowl cream the butter and sugar until smooth. Add in the egg and continue beating. Stir flour into wet ingredients and add in your buttermilk Stir until well combined then add in the apple cider. Mix until just combined.

Fill the donut pan 1/2 of the way full and put into the oven for 8-10 or until the donuts are golden brown. Remove from oven and put on a wire rack.

Combine the cinnamon and sugar on a plate. Using a pastry brush, brush the top of sides of a donut with apple cider then dip into the cinnamon and sugar mixture. Repeat with remaining donuts. Enjoy!



Thursday, September 5, 2013

Slow Cooker Hawaiian Chicken Tacos




I'm a chicken taco junkie. I make them a lot because they are easy and of course delicious. Luckily, my husband enjoys them just as much as I do. I love creating new chicken taco recipes and this one is definitely a keeper.

Slow Cooker Hawaiian Chicken Tacos
Makes 10 Tacos
WW PP=3 per taco
Cal 119, Carbs 19g, Fat .9g, Fiber .8g, Protein 7.5g


Ingredients
12 oz. boneless skinless chicken breasts
1/2 cup Lawry's Hawaiian Marinade
1 cup pineapple tidbits, divided
1 cup mandarin oranges, chopped
1/4 cup chopped cilantro
1/4 tsp salt
10 corn tortillas
shredded jack cheese and chopped red onion optional

Place chicken in the bottom of your slow cooker. Pour marinade over the chicken and half of the pineapple. Cover and cook on low for 4 hours. While chicken is cooking combine the remaining pineapple along with the oranges, salt, and cilantro. Cover and place in fridge until ready to serve.
Remove chicken from slow cooker and break into chunks. Assemble tacos and top with the fruit salsa. Enjoy!



This recipe can also be found at this Party

Wednesday, September 4, 2013

Stuffed Chicken Cordon Bleu



I've really been missing out since I've never made stuffed Chicken Cordon Bleu before. Sure, I've made casseroles but I would always shy away from actually trying to make a stuffed Chicken Cordon Blue. You know, like the processed frozen kind that you get at the store and just toss in the oven? I wanted to re-create that but always figured it would be really time consuming. That is until I came across this super simple Pillsbury recipe. They turned out wonderful and were of course delicious!


Stuffed Chicken Cordon Bleu
Adapted from Pillsbury
Makes 4
WW PP=8
Cal 300, Carbs 16g, Fat 11.7g, Fiber 1g Protein 31.2g

Ingredients
4 large boneless skinless chicken breasts (1 1/4 to 1 1/2 lb)
4 slices reduced fat swiss cheese (I used Sargento)
1/2 cup finely chopped ham
2 tablespoons butter, melted (I used smart balance spread)
1/3 cup dry bread crumbs (I used one pkg shake n bake extra crispy)


Heat oven to 350°F.

To form pocket in each chicken breast, cut 3-inch-long slit in thick side of each breast, cutting into breast about 2 inches and to within 1/2 inch of opposite side.

In a small bowl, mix together cheese and ham. Spoon evenly into pockets in chicken; secure openings with toothpicks.

Place melted butter in shallow dish. Place bread crumbs on sheet of waxed paper. Dip each stuffed chicken breast in butter; roll in bread crumbs to coat. 

Place in ungreased 8-inch square glass baking dish. Sprinkle any remaining bread crumbs over chicken.
Bake 30 minutes or until juice of chicken is clear when center of thickest part is cut. Remove toothpicks before serving. Enjoy!


This recipe can also be found at this Party
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