Monday, December 30, 2013

Santa Fe Chicken Enchilada Bake




I love love love enchiladas. The only thing I don't love about them is that they can often be time consuming. This Santa Fe Chicken Enchilada Bake is basically enchiladas but in a casserole. It's hearty, filling, and delicious. A perfect meal if you are in the mood for comfort food!

Santa Fe Chicken Enchilada Bake
Serves 6
WW PP=8
Cal 368, Carbs, 36, Fat 12.4, Fiber 18.1g, Protein 27.3

Ingredients
2 cups cooked and shredded chicken
2 cups reduced fat sour cream
1 can petite diced tomatoes, drained
1 can green chiles
1 cup salsa
1 cup reduced fat shredded cheddar cheese
1 cup black beans, (I used re-fried black beans)
8 flour tortillas (I used Mission low carb)
1 tbsp. chili powder
1 tsp. garlic powder

Pre-Heat oven to 400. Spray a casserole dish with non stick cooking spray. 

In a large bowl combine chicken, dry seasonings, sour cream, tomato, green chiles, and beans together. 

To arrange casserole, place 2 tortillas on the bottom of your baking dish; cover with some of the chicken mixture, salsa, and cheese. Repeat layers; cover. Bake for 45-50 minutes or until heated through, uncovering for the last 10 min. Enjoy!


Sunday, December 29, 2013

Cream Cheese Spaghetti



I hope everyone enjoyed their holiday. It's been a busy week in my house but a nice one. I tend to make this recipe a lot after a busy day since it takes little time to prepare. This is the easiest spaghetti recipe that you will ever make and it's oh so delicious!


Cream Cheese Spaghetti
Serves 6
WW PP=9
Cal 380, Carbs 50, Fat 8.1, Fiber 4g, Protein 24

Ingredients
12 oz. spaghetti (I used angel hair since I had that in the house)
1 lb lean ground beef
3 oz. reduced fat cream cheese
2 cups marinara sauce
1 tbsp. dry Italian seasoning
1 tsp. garlic powder


In a skillet, brown the ground beef until cooked through; drain. Add in the dry seasonings and spaghetti sauce. Slowly stir in the cream cheese.

Meanwhile, cook spaghetti according to directions on package. Spoon sauce over spaghetti. Top with grated parmesan cheese if desired. Enjoy!



Tuesday, December 24, 2013

Twice Baked Potato Bake

I love the Holidays and this side is one of my all time favorites. It has always been a popular dish in my family. If you are looking for last minute side ideas be sure to check out this recipe. 





Twice Baked Potato Bake
Ingredients
8 medium (5 oz.) baked potatoes
12 oz package of bacon, cooked and crumbled
1/3 cup milk
2 tbsp butter, cubed
1/2 tsp pepper
1/2 teaspoon salt
2 cups shredded cheddar cheese, divided
2 oz cream cheese, softened
1/4 cup sour cream
2 tablespoons chives (optional)

Remove baked potatoes from oven. Scoop potatoes out of the shell and put into a large bowl. Mash with a potato masher. Mix in the milk, butter, cream cheese, sour cream, salt and pepper.
Transfer potatoes to a greased 2 quart baking dish and sprinkle with (1 cup) of the cheese and then bacon. Sprinkle with remaining 1 cup cheese.

Bake, uncovered at 350 for 20-25 minutes or until cheese is melted. Top with Chives if desired. Enjoy!

Twice Baked Potato Bake

I love the Holidays and this side is one of my all time favorites. It has always been a popular dish in my family. If you are looking for last minute side ideas be sure to check out this recipe. 





Twice Baked Potato Bake
Ingredients
8 medium (5 oz.) baked potatoes
12 oz package of bacon, cooked and crumbled
1/3 cup milk
2 tbsp butter, cubed
1/2 tsp pepper
1/2 teaspoon salt
2 cups shredded cheddar cheese, divided
2 oz cream cheese, softened
1/4 cup sour cream
2 tablespoons chives (optional)

Remove baked potatoes from oven. Scoop potatoes out of the shell and put into a large bowl. Mash with a potato masher. Mix in the milk, butter, cream cheese, sour cream, salt and pepper.
Transfer potatoes to a greased 2 quart baking dish and sprinkle with (1 cup) of the cheese and then bacon. Sprinkle with remaining 1 cup cheese.

Bake, uncovered at 350 for 20-25 minutes or until cheese is melted. Top with Chives if desired. Enjoy!

Monday, December 23, 2013

Cheesy Beef Tostadas




I certainly don't feel like cooking today nor do I have a lot of time to be doing it. I'm battling a cold and trying to get my house in order for Christmas. These tostadas made the perfect quick and easy dinner. I love how versatile they are and you can add whatever toppings you would like. They were an instant hit with the family!

Cheesy Beef Tostadas
Makes 8 Tostadas
WW PP=6
Cal 222, Carbs 15.1, Fat 10.5, Fiber 2g, Protein 17


Ingredients
8- 6 inch tostadas
2 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1/2 cup salsa
1 cup reduced fat shredded cheddar jack cheese
1/2 cup fat free black beans
shredded lettuce, tomatoes, sour cream, green onion etc for toppings



Brown meat in large skillet. Add chili powder, cumin, and garlic powder.  Stir well and then add in the beans and salsa. Cook for five minutes or until heated through, stirring occasionally. Remove from heat. Stir in half the cheese.
Spread meat mixture onto tortillas; top with remaining cheese, lettuce, tomatoes, green onions, and sour cream. Enjoy!

Cheesy Beef Tostadas




I certainly don't feel like cooking today nor do I have a lot of time to be doing it. I'm battling a cold and trying to get my house in order for Christmas. These tostadas made the perfect quick and easy dinner. I love how versatile they are and you can add whatever toppings you would like. They were an instant hit with the family!

Cheesy Beef Tostadas
Makes 8 Tostadas
WW PP=6
Cal 222, Carbs 15.1, Fat 10.5, Fiber 2g, Protein 17


Ingredients
8- 6 inch tostadas
2 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1/2 cup salsa
1 cup reduced fat shredded cheddar jack cheese
1/2 cup fat free black beans
shredded lettuce, tomatoes, sour cream, green onion etc for toppings



Brown meat in large skillet. Add chili powder, cumin, and garlic powder.  Stir well and then add in the beans and salsa. Cook for five minutes or until heated through, stirring occasionally. Remove from heat. Stir in half the cheese.
Spread meat mixture onto tortillas; top with remaining cheese, lettuce, tomatoes, green onions, and sour cream. Enjoy!

Sunday, December 22, 2013

Slow Cooker BBQ Chicken Chili




I'm obsessed with Chili. All variations of it. I will try just about any Chili recipe. This one combines my love of BBQ chicken in Chili form. It is delicious and healthy. A perfect winter meal!


Slow Cooker BBQ Chicken Chili
Serves 6
WW PP=4
Cal 178, Fat 3.5g, Carbs 21g, Fiber 1g, Protein 19.5g


Ingredients
1 lb boneless skinless chicken breasts
14 oz can crushed tomatoes
1/2 cup BBQ sauce
1/2 cup great northern beans
1 garlic clove, finely chopped
1 small yellow onion, chopped
1 green pepper, chopped
1 jalapeno pepper, chopped
1 tbsp chili powder
1 tsp cumin

Add all ingredients to the slow cooker. Cook on low 6 hours or high 4 hours. During the last 30 minutes of cooking time break up the chicken into pieces. Cook another 15 minutes. Top with cheese, green onion, and tortilla chips. Enjoy!

Slow Cooker BBQ Chicken Chili




I'm obsessed with Chili. All variations of it. I will try just about any Chili recipe. This one combines my love of BBQ chicken in Chili form. It is delicious and healthy. A perfect winter meal!


Slow Cooker BBQ Chicken Chili
Serves 6
WW PP=4
Cal 178, Fat 3.5g, Carbs 21g, Fiber 1g, Protein 19.5g


Ingredients
1 lb boneless skinless chicken breasts
14 oz can crushed tomatoes
1/2 cup BBQ sauce
1/2 cup great northern beans
1 garlic clove, finely chopped
1 small yellow onion, chopped
1 green pepper, chopped
1 jalapeno pepper, chopped
1 tbsp chili powder
1 tsp cumin

Add all ingredients to the slow cooker. Cook on low 6 hours or high 4 hours. During the last 30 minutes of cooking time break up the chicken into pieces. Cook another 15 minutes. Top with cheese, green onion, and tortilla chips. Enjoy!

Saturday, December 21, 2013

Three Cheese Chicken Crock Pot Nachos




Well, I'm done with my Christmas Shopping and I've stocked up on everything I need for Christmas dinner so now I am able to relax and wait for this crazy snow/ice storm we are supposed to get this evening. I plan on finishing up my wrapping and don't feel like cooking. I've been craving chicken nachos like crazy lately and since I'm obsessed with my Crock Pot I decided on these simple and delicious three cheese chicken crock pot nachos. Top them off with all of your favorites and you have a tasty dinner!

Three Cheese Chicken Crock Pot Nachos
Serves 4

Ingredients
16 oz boneless skinless chicken tenderloins
2 tbsp. chili powder
1 can rotel, drained
1 cup shredded cheddar cheese
1 cup shredded Monterrey jack cheese
4 oz. cream cheese, cubed
3 cups tortilla chips
any additional toppings of your choice

Arrange chicken in the bottom of the crock pot. Sprinkle with chili powder. Add in the rotel and cheeses. Cover and cook on low for 3-4 hours. Spoon over tortilla chips and garnish with any other toppings of your choice. Enjoy!

Three Cheese Chicken Crock Pot Nachos




Well, I'm done with my Christmas Shopping and I've stocked up on everything I need for Christmas dinner so now I am able to relax and wait for this crazy snow/ice storm we are supposed to get this evening. I plan on finishing up my wrapping and don't feel like cooking. I've been craving chicken nachos like crazy lately and since I'm obsessed with my Crock Pot I decided on these simple and delicious three cheese chicken crock pot nachos. Top them off with all of your favorites and you have a tasty dinner!

Three Cheese Chicken Crock Pot Nachos
Serves 4

Ingredients
16 oz boneless skinless chicken tenderloins
2 tbsp. chili powder
1 can rotel, drained
1 cup shredded cheddar cheese
1 cup shredded Monterrey jack cheese
4 oz. cream cheese, cubed
3 cups tortilla chips
any additional toppings of your choice

Arrange chicken in the bottom of the crock pot. Sprinkle with chili powder. Add in the rotel and cheeses. Cover and cook on low for 3-4 hours. Spoon over tortilla chips and garnish with any other toppings of your choice. Enjoy!

Thursday, December 19, 2013

Creamy Bacon Buffalo Chicken Pasta



This dish is somewhat similar to my bacon buffalo mac and cheese but I think it's even better! Bacon, Buffalo Sauce, Chicken, and Shell Pasta. What's not to love?! And this is actually weight watchers friendly. A dish I can enjoy without feeling like I need to run 5 miles after eating it!


Creamy Bacon Buffalo Chicken Pasta
Serves 8
WW PP=7
Cal 272, Carbs 44.3, Fat 4.7 g, Fiber 2g, Protein 13.3

Ingredients
16 oz. medium shell pasta, cooked to al dente
2 cups cooked chopped chicken breast
1.5 cup shredded american cheese blend (I love Kraft)
1/3 cup Franks Buffalo Wing Sauce
1/2 cup crumbled bacon or bacon bits
1/2 cup milk (I used skim)
1/8 cup reduced fat ranch dressing
2 green onions, sliced
crumbled blue cheese, optional


In a large saucepan whisk together milk, wing sauce and ranch dressing. Slowly stir in the cheese. Continue stirring until smooth and starting to simmer. Add in your cooked pasta and chicken. Stir until well combines. Garnish with sliced green onions and blue cheese if desired. Enjoy!


Carters Friends & Family Event-#CartersFam #MC #Sponsored

“I participated in an Influencer Program on behalf of Mom Central Consulting for Carter’s. I received a gift card to facilitate my shopping trip and to thank me for participating.”

When first becoming pregnant with my son just about everyone I know told me that one of the first things I should purchase clothing wise was onesies and sleep n plays. Carters was definitely the place to go to purchase these baby essentials. Carters is a trusted name in children's and baby clothing. They have a wide variety of clothing to choose from at very affordable prices! My baby just turned three and I have now been going to Carters for three years. My little guy loves going to our local carters because of the child friendly atmosphere. While I shop he is able to play with blocks and other toys at their kiddie activity area. When I was selected to participate in a blogging opportunity for Carters and given a 100 dollar gift card I couldn't wait to head over to the mall and go shopping. I found a number of cute items while at Carters today. With great prices I was able to purchase a number of items. From holiday pajamas to jackets and everyday play wear, I found a great selection and I am excited to share some of it with you!

Here are a couple of the items I purchased today. You can't go wrong with the super comfy fleece pj's. A steal at only 8 dollars!



Or this adorable lightweight jacket. Perfect for Spring. I got it for 60 percent off!



This spring pajama set couldn't get any cuter and includes two pairs of pajamas. It is currently 30 percent off!



This beach cover up is perfect to keep your little one warm after swimming. This will come in handy on our upcoming trip to Florida!



For more clothing like this and other adorable outfits be sure to head over to your local carters store or visit them online by clicking HERE and check out their Friends and Family event that is going on 12/19-12/24 to save an additional 25 percent off your entire purchase! You can beat a deal like that especially around the Holidays!


Wednesday, December 18, 2013

Copycat Portillos Chopped Salad



I love love love this salad. Growing up in Chicago most people know of Portillos. My two absolute favorites are the Italian Beef sandwich their Chopped Salad. Oh my word....it is beyond delicious! I love love love it! Okay, I need to stop now or I am going to drool all over my keyboard. Ha! Last year I tried to re-create it at home and it was a hit. I've been craving it again lately so this is what I ended up making for dinner tonight.


Copycat Portillos Chopped Salad
Adapted from Taste of Home
Makes 12 one cup servings
WW PP=3
Cal 130, Fat 3.1g , Carbs 16.1g, Fiber 4g, Protein 12g

Ingredients
1 head iceberg lettuce
1 head Romaine lettuce
1 bag sliced red cabbage (I left this out since I don't care for it)
1 bunch green onions, thinly sliced
3 tomatoes, seeded and diced
2 cups ditalini pasta, cooked and cooled
1 cup bacon, cooked and crumbled (I used bacon bits)
1/3 cup gorgonzola cheese, crumbled
2 cup cooked/chopped chicken breast
1 cup vinaigrette dressing, bottled or homemade (I used Ken's Lite Sweet Vidalia Onion dressing)

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, December 17, 2013

Cheesy Crock Pot Potato Broccoli and Ham Soup


I've been on a soup kick lately and this is another one of my favorites. It is one of the easiest soups I have ever made and is so hearty and delicious. It's a hit with the whole family!

Cheesy Crock Pot Potato Broccoli and Ham Soup
Serves 6
WW PP=4
Cal 167, Carbs 23.5, Fat 3g, Fiber 2g, Protein 10.6

1 package refrigerated diced potatoes with onion
1 carton fat free reduced-sodium chicken broth 
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tsp garlic powder
3 1/2 cups frozen broccoli cuts
2 cups cooked ham, cubed
1/2 cup fat-free milk
1 1/4 cup shredded american cheese blend (I love Kraft)

Add all ingredients to the crock pot except for ham and cheese. Cook on low 6-8 hours. During last 30 minutes of cooking stir in the cheese and ham. Garnish with extra cheese if desired. Enjoy!

Monday, December 16, 2013

Chipotle Lime Chicken Taco Bowls


These are another favorite in our house. I love taco bowls because they are simple and make the perfect weeknight dinner! 




Chipotle Lime Chicken Taco Bowls
Serves 4
WW PP=6
Cal 243, Carbs 34.7, Fat 2, Fiber 2, Protein 25

2 chipotle chili's in adobo, finely chopped
2-3 boneless skinless chicken breasts ( we used 2 large)
1/2 cup black beans, rinsed and drained
1 tsp chili powder
1 tsp garlic powder
2 tbsp. fresh lime lime juice
4 cups cooked rice (I used brown)
Shredded cheese of your choice, Shredded Lettuce, Tomatoes, Sour Cream (Optional)

Place chicken in bottom of crock pot. Add chili powder, garlic powder, chipotle peppers, black beans, and lime juice. Cook on low 4 hours. Shred chicken and serve over rice topped with cheese and any other toppings of your choice. Enjoy!

Sunday, December 15, 2013

Crock Pot Balsamic French Dip Sandwiches




After a day of baking cookies, the last thing I felt like doing was cooking dinner. Another reason why I love my Crock Pot so much. I was able to prep this meal in the morning and let it cook all day on low and dinner is served! A simple and delicious dinner for busy weekends!


Slow Cooker Balsamic French Dip Sandwiches
Source All Recipes
Serves 6

Ingredients
2-3lb chuck roast
2 cups low sodium fat free beef broth
2 garlic cloves, chopped
1/2 cup balsamic vinegar
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tbsp. honey

Place roast in bottom of crock pot. Whisk together remaining ingredients and pour over roast. Cover and cook on low for 8-9 hours or until meat is falling apart. Spoon into rolls or bakery bread of your choice and serve with juice for dipping. Enjoy!

Saturday, December 14, 2013

Chocolate Peppermint Cupcakes-American Heritage Chocolate #Sponsored Post #MC



"I participated in an Influencer Activation on behalf of Mom Central Consulting for American Heritage Chocolate. I received product samples to facilitate my review and a promotional item as a thank you for participating.” www.momcentralconsulting.com /#MC


Ahh...the Holidays. My favorite time of year. Family, Friends, Gifts, and of course Food! Desserts have always been an important part of our Holiday parties and dinners. So I was very excited when given the opportunity to create a delicious dessert using American Heritage Chocolate. Who doesn't love Chocolate?!
I personally am a huge fan of dark chocolate but what I love about American Heritage Chocolate is how unique the flavor is. Their chocolate recipe dates back to the 1750's and contains a blend of spices including vanilla, cinnamon, nutmeg, chili pepper, orange, and anise. These spices give American Heritage Chocolate a mildly spicy and slightly sweet flavor. A flavor combination that I really love! I couldn't wait to create something using this chocolate! Also, American Heritage Chocolate is made with all natural ingredients, no preservatives, and is certified Kosher.

While on the American Heritage Chocolate website I discovered some interesting facts about chocolate.
Did you know that during the Pre-Colombian Era Hernan Cortes discovered that the Aztecs used cocoa beans as currency?

In 1641 America discovered chocolate from a ship that sank of the coast of St. Augustine, Florida. We sure have come a long way from those early days. Chocolate is an integral part of today's culture and continues to sweeten the lives of millions of people around the world.


The recipe I am sharing with you today was based off of a chocolate cupcake recipe that I originally found on the American Heritage Website but decided to put my own Holiday spin on it. It was a huge hit!
To learn more about American Heritage Chocolate, please visit their website at www.americanheritagechocolate.com.



Chocolate Peppermint Cupcakes
Makes Approx-18 cupcakes

Ingredients
2/3 cup American Heritage Finely Grated Chocolate Drink
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk or whole milk
1 cup sugar
6 tablespoons butter
1 teaspoon peppermint extract
2 eggs
1/4 cup powdered sugar
crushed peppermint candies
whipped topping (for frosting)

Preheat the oven to 350.  Line cupcake cups with paper liners, set aside.

Combine the flour, baking powder, baking soda, and salt in a large mixing bowl and set aside.

In a saucepan bring the buttermilk, sugar and butter to a simmer. Cook until the sugar and butter are dissolved. Remove from heat, stir in the chocolate and mix until it dissolves.

Pour the chocolate mixture into the dry ingredients, stirring until incorporated. Stir in the eggs and peppermint extract.

Scoop the batter into the cupcake liners filling them about 2/3 full. Bake until the center is firm and cake tester inserted come out clean, about 16 minutes.

Once cupcakes are cooled, sprinkle with powdered sugar and top with whipped topping using a piping bag. Sprinkle crushed peppermint on top. Enjoy!

Thursday, December 12, 2013

Creamy Crock Pot Cheddar Chicken Spaghetti




I am constantly seeing recipes all over the Internet for crock pot spaghetti. I've never made it in the crock pot before so I was excited to try it out. What makes my recipe so creamy is the cream cheese. Combine that with sharp cheddar and chicken and this dish was a instant hit!


Creamy Crock Pot Cheddar Chicken Spaghetti
Serves 6
WW PP=11
Cal 408, Carbs 44, Fat 13g, Fiber 2g, Protein 30.3

Ingredients
16 oz. boneless skinless chicken breasts
1 tsp. garlic powder
1 cup fat free chicken broth
1 cup light sour cream
4 oz. reduced fat cream cheese, softened (I used weight watchers)
1 cup reduced fat shredded sharp cheddar cheese
12 oz. spaghetti cooked according to package directions (I used whole wheat)


Arrange chicken in a single layer in bottom of crock pot. Add in your chicken broth, cream cheese, and cheddar cheese. Cover and cook on low for 4 hours. About 30 minutes before serving stir in sour cream and cooked spaghetti. Cover and continue cooking. Garnish with chopped parsley if desired. Enjoy!

Wednesday, December 11, 2013

Crock Pot Cranberry Chicken



When I came across this recipe on Pinterest I couldn't wait to make it. I love cranberry so I knew I would love this meal. It's so simple and only uses 4 ingredients. A perfect weeknight meal!

Crock Pot Cranberry Chicken
Adapted Slightly from The Frugal Girls
Serves 4
WW PP=7
Cal 272, Carbs 40.2, Fat 1.2, Fiber 1.3, Protein 22

Ingredients
16 oz boneless skinless chicken (I used tenderloins)
1 can cranberries
1/3 cup light Catalina Dressing
3 tbsp. onion soup mix

Arrange chicken in bottom of Crock Pot. Add remaining ingredients. Cover and cook on low for 4 hours. Serve over rice. Enjoy!

Tuesday, December 10, 2013

Cheesy Cajun Chicken and Rice




I love one pot meals and this recipe is no exception! Cheesy chicken and rice goodness with a touch of heat. It's a favorite of my husbands and so simple to make!

Cheesy Cajun Chicken and Rice 
Serves 4
WW PP=7
Cal 390, Carbs 40.5, Fat 8g, Fiber 1g, Protein 12.5

Ingredients
1 can chopped green chiles
1 box rice and vermicelli mix with Spanish seasoning
1 1/4 cups water
1 can diced tomatoes with roasted garlic, undrained
1 tablespoon blackened seasoning or Cajun seasoning
1 lb chicken cut into chunks, I used tenderloins
1 cup shredded american cheese blend


Place chicken in a large skillet. Sprinkle with cajun seasoning and brown until chicken is no longer pink. Meanwhile prepare rice according to package directions. Add in tomatoes and cheese. Stirring well. Toss with chicken and top with additional cheese if desired. Enjoy!

Monday, December 9, 2013

Slow Cooker Ranch Cheddar Chili



Well, the snow has stopped and we have a lot more of the white stuff then was predicted. That's okay by me. But ask me in January and I will say otherwise! Since it is so cold outside I decided Chili would make the perfect dinner. This chili is a spin off from my Jalapeno Ranch Chili. It's packed with flavor and oh so delicious!


Slow Cooker Ranch Cheddar Chili
Serves 4
WW PP=6
Cal 268, Carbs 6.5, Fat 8.2, Fiber 0.7, Protein 39.7

Ingredients
1.5 lbs lean ground beef or turkey (I used lean ground turkey breast)
2 tsp. dry ranch seasoning
2 tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cumin
1 cup petite diced tomatoes
1 8oz. can tomato sauce
1 small yellow onion, chopped
1/2 cup water
1 cup reduced fat cheddar cheese (plus extra for topping)

In a skillet over medium heat, brown beef with onion. Transfer to the slow cooker and add the rest of the ingredients. Cover and cook on low for 4-5 hours. Spoon into bowls and top with an additional toppings of your choice! Enjoy!



Sunday, December 8, 2013

Ravioli Carbonara



It's a cold and snowy day here in Chicagoland. I'm actually enjoying it for once because it looks so pretty and it really gets me into the Holiday Spirit. Plus, it's Sunday so I don't need to be outside driving in it! Cold and snowy weather also has me craving comfort food. Nothing says comfort food like this creamy Ravioli Carbonara. I also lightened it up so you can enjoy it without feeling guilty!

Ravioli Carbonara
Serves 6
WW PP=7
Cal 291, Carbs 35.6, Fat 9g, Fiber 2g, Protein 15

Ingredients
1 package frozen cheese ravioli
1 can petite tomatoes, drained
1/2 cup milk (I used 2 percent)
1 tsp. garlic powder
2 tbsp. light cream cheese
1/4 cup grated Parmesan cheese
1/2 cup cooked crumbled bacon or bacon bits

In a large sauce pan over medium heat whisk together milk, cream cheese, garlic powder, and Parmesan cheese. Once thickened add in ravioli, tomatoes, and bacon. Toss to coat. Continue cooking for 5-7 minutes or until hot. Sprinkle with additional Parmesan if desired. Enjoy!

Thursday, December 5, 2013

Creamy Bowtie and Meatball Skillet





I love skillet meals. It's been a while since we have had good old pasta and meatballs so I decided that would make a great skillet dinner. It was a hit!

Creamy Bowtie Pasta and Meatball Skillet
Serves 6

Ingredients
1 cup breadcrumbs ( I like panko)
1 lb extra-lean (at least 90%) ground beef ( I used ground turkey)
1/4 cup shredded Parmesan cheese
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
1 jar of your favorite pasta sauce (I used Vodka Cream Sauce)
12 oz bow tie pasta
1/2 cup shredded mozzarella cheese
Grated  Parmesan cheese, if desired
1 to 2 tablespoons chopped fresh parsley or basil, if desired

In large bowl mix bread crumbs, ground beef, 1/4 cup cheese, the Italian seasoning, garlic powder and 1/4 cup of the pasta sauce until well blended. Shape into 16 (1 1/2-inch) meatballs.

Spray 12-inch skillet with cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally, until browned.

Add pasta sauce, and red pepper to meatballs; turn meatballs to coat. Cover; cook over medium-low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink.

Meanwhile, cook and drain pasta as directed on package. Combine meatballs and pasta together and sprinkle with mozzarella cheese. Enjoy!

Wednesday, December 4, 2013

Crunchy Taco Casserole




I rarely make casseroles but if it involves tacos then I am definitely going to make it! I tweaked a few of the ingredients but this was a delicious casserole that the whole family enjoyed.

Crunchy Taco Casserole
Adapted from Taste of Home
Serves 6
WW PP=7
Cal 268, Carbs 15.6, Fat 13.5, Fiber .8, Protein 21


Ingredients
16 oz. lean ground beef
1 tbsp. chili powder
1 tbsp. cumin
1 tbsp. garlic powder
1/2 tsp. salt
1 can rotel, undrained
1 can healthy request cream of mushroom soup
3/4 cup reduced fat shredded cheddar cheese
3 cups corn or tortilla chips
tomato, olives, lettuce or any other toppings of your choice

Pre-Heat oven to 375.

While oven is pre-heating brown ground beef. Drain and add in chili powder, cumin, garlic powder, salt, soup, rotel, and 1/4 cup cheese. Stir and let simmer for 10 minutes.

To assemble, layer meat mixture and tortilla chips. Top with cheese. Bake, uncovered for about 15 minutes or until casserole is heated through and cheese is melted. Enjoy!


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