Thursday, July 31, 2014

Spicy Sausage and Cheddar Tortellini Skillet



This is one of my all time favorite dishes. I remember the first time I made this skillet I was a little skeptical of tortellini going well with smoked sausage. Well, I sure wasn't skeptical for long. It was delicious! Now that I am more calorie conscious I use turkey smoked sausage and it is just as good!


Spicy Sausage and Cheddar Tortellini Skillet
Serves 6
WW PP=8
Cal 294, Carbs 31.5, Fat 11.1, Fiber 3, Protein 17.8

Ingredients
1 14 oz. package turkey smoked sausage
1 8 oz. package cheese tortellini (non refrigerated)
1 can diced tomatoes in garlic and olive oil, undrained
1/2 cup reduced fat shredded cheddar cheese
1 tsp. red pepper flakes
1.5 cups water


Spray a large skillet with non stick cooking spray and add in the sausage. Cook until sausage is starting to brown. Next add in the diced tomatoes, water, and red pepper flakes. Once mixture starts to simmer add in the tortellini. Cover and cook over low heat for 14 minutes. About 5 minutes before serving sprinkle with shredded cheddar. Enjoy!

Spicy Sausage and Cheddar Tortellini Skillet



This is one of my all time favorite dishes. I remember the first time I made this skillet I was a little skeptical of tortellini going well with smoked sausage. Well, I sure wasn't skeptical for long. It was delicious! Now that I am more calorie conscious I use turkey smoked sausage and it is just as good!


Spicy Sausage and Cheddar Tortellini Skillet
Serves 6
WW PP=8
Cal 294, Carbs 31.5, Fat 11.1, Fiber 3, Protein 17.8

Ingredients
1 14 oz. package turkey smoked sausage
1 8 oz. package cheese tortellini (non refrigerated)
1 can diced tomatoes in garlic and olive oil, undrained
1/2 cup reduced fat shredded cheddar cheese
1 tsp. red pepper flakes
1.5 cups water


Spray a large skillet with non stick cooking spray and add in the sausage. Cook until sausage is starting to brown. Next add in the diced tomatoes, water, and red pepper flakes. Once mixture starts to simmer add in the tortellini. Cover and cook over low heat for 14 minutes. About 5 minutes before serving sprinkle with shredded cheddar. Enjoy!

Tuesday, July 29, 2014

Crock Pot Spaghetti



Today is my husbands birthday and he requested Spaghetti for his Birthday dinner. I've always wanted to try and make spaghetti sauce in the crock pot without having to cook the ground beef first, but I've always been a little skeptical. Well, until today. I am so happy with the way this sauce turned out. It was incredible and what a time saver! I find that the key is to use very lean ground beef...I'm talking the 96/4 kind. Since there is virtually no grease you don't need to drain the beef. It was just as good if not better than a spaghetti sauce that simmered over the stove all day. A hit with the entire family!



Crock Pot Spaghetti
Serves 6

Ingredients
16 oz. spaghetti, cooked to al dente
1.5 lbs lean ground beef 96/4
2 tsp. garlic powder
2 tsp. oregano
1/4 tsp. dried basil
1 tsp. onion powder
1/4 tsp. red pepper flakes
28 oz. can crushed tomatoes
6 oz. can tomato paste
8 oz. can tomato sauce

Add ground beef to your crock pot. Break up into pieces and season with dried seasonings. Cover and cook on high for one hour. Turn heat to low and add remaining ingredients. Stir well and cover. Cook for 6 hours stirring occasionally. Serve over hot cooked pasta. Enjoy!


Monday, July 28, 2014

Crock Pot Pesto Mozzarella Chicken



If you are a fan of pesto then you are going to love this recipe! My whole family loves Pesto even my three year old (which I have always found to be surprising!) and when we combine it with chicken and cheese, well...it's an instant winner!


Crock Pot Pesto Mozzarella Chicken
Serves 4
WW PP=6
Cal 229, Carbs 1.7, Fat 12.5, Protein 28.2

Ingredients
4 boneless skinless chicken breasts
2 tsp. garlic powder
1/2 cup pesto sauce
1 cup shredded mozzarella cheese
Chopped tomato (Optional for garnish)


Arrange chicken in bottom of crock pot. Sprinkle with garlic powder and top with pesto. Cover and cook on low for 3-4 hours. About 15 minutes before removing from crock pot sprinkle cheese on top. Serve over noodles or rice. Enjoy!

Crock Pot Pesto Mozzarella Chicken



If you are a fan of pesto then you are going to love this recipe! My whole family loves Pesto even my three year old (which I have always found to be surprising!) and when we combine it with chicken and cheese, well...it's an instant winner!


Crock Pot Pesto Mozzarella Chicken
Serves 4
WW PP=6
Cal 229, Carbs 1.7, Fat 12.5, Protein 28.2

Ingredients
4 boneless skinless chicken breasts
2 tsp. garlic powder
1/2 cup pesto sauce
1 cup shredded mozzarella cheese
Chopped tomato (Optional for garnish)


Arrange chicken in bottom of crock pot. Sprinkle with garlic powder and top with pesto. Cover and cook on low for 3-4 hours. About 15 minutes before removing from crock pot sprinkle cheese on top. Serve over noodles or rice. Enjoy!

Sunday, July 27, 2014

Crunchy White Cheddar Chicken



Happy Sunday! We've had another busy weekend so I was looking for something quick and easy for dinner. I don't think it gets much easier than this Crunchy White Cheddar Chicken. Such a great flavor combination and a hit with the family!


Crunchy White Cheddar Chicken
Serves 4
WW PP=7
Cal 262, Carbs 10, Fat 8.7, Protein 40

Ingredients
4 boneless skinless chicken breasts
1 cup panko breadcrumbs (I used garlic and herb)
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp pepper
1 cup reduced fat shredded white cheddar cheese (I used Cabot)

Pre-Heat Oven to 375.

Line a baking sheet with foil and set aside.

Mix all ingredients together.

Dip chicken breasts in cheese/breadcrumb mixture.

Lay chicken on baking sheet and cook for 30 minutes or until juices run clear. Enjoy!




Crunchy White Cheddar Chicken



Happy Sunday! We've had another busy weekend so I was looking for something quick and easy for dinner. I don't think it gets much easier than this Crunchy White Cheddar Chicken. Such a great flavor combination and a hit with the family!


Crunchy White Cheddar Chicken
Serves 4
WW PP=7
Cal 262, Carbs 10, Fat 8.7, Protein 40

Ingredients
4 boneless skinless chicken breasts
1 cup panko breadcrumbs (I used garlic and herb)
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp pepper
1 cup reduced fat shredded white cheddar cheese (I used Cabot)

Pre-Heat Oven to 375.

Line a baking sheet with foil and set aside.

Mix all ingredients together.

Dip chicken breasts in cheese/breadcrumb mixture.

Lay chicken on baking sheet and cook for 30 minutes or until juices run clear. Enjoy!




Thursday, July 24, 2014

Smothered Italian Chicken




This is another dish that I used to make a lot back when I was single. Another quick and easy weeknight meal but you'd never know it only took 20 minutes to make. Serve it alongside a tossed salad and you've got a delicious and filling meal!


Smothered Italian Chicken
Serves 4


Ingredients
4 boneless skinless chicken breasts
2 tsp. garlic
2 cups shredded mozzarella cheese
2 cups pasta sauce of your choice
4 slices texas toast


Spray a large pan with non stick cooking spray. Season chicken with garlic powder and saute chicken 6-7 minutes per side or until fully cooked. Place each chicken breast on top of one slice texas toast and add 1/2 cup sauce and 1/2 cup shredded cheese to each. Place under broiler for 1-2 minutes or until cheese is melted. Enjoy!

Wednesday, July 23, 2014

Loaded BBQ Chicken Panini Sandwiches



I'm loving my Panini maker lately. It makes for fast and easy dinners and I'm enjoying creating new sandwiches like this Loaded BBQ Chicken Panini. It combines all my favorites. BBQ Chicken, Cheddar Cheese, Bacon, and Tomatoes and crusty Sour Dough bread. Yum!


Loaded BBQ Chicken Panini Sandwiches
Makes 4 Sandwiches
WW PP=11
Cal 428, Carbs 40, Fat 13, Fiber 2, Protein 37

Ingredients
4 cooked boneless skinless chicken breasts (I grilled mine-they are good in the crock pot too)
1 cup BBQ Sauce (I like Stubs)
8 slices cooked bacon
4 slices reduced fat cheddar cheese
1 large tomato, sliced
8 slices bread of your choice (I used sourdough)


To assemble sandwiches add 1/4 cup bbq sauce to each chicken breast. Top with one slice cheese, two slices bacon, and two slices tomato. Place between two slices of bread and grill on panini press or griddle until bread is toasted and cheese is melted. Enjoy!






Loaded BBQ Chicken Panini Sandwiches



I'm loving my Panini maker lately. It makes for fast and easy dinners and I'm enjoying creating new sandwiches like this Loaded BBQ Chicken Panini. It combines all my favorites. BBQ Chicken, Cheddar Cheese, Bacon, and Tomatoes and crusty Sour Dough bread. Yum!


Loaded BBQ Chicken Panini Sandwiches
Makes 4 Sandwiches
WW PP=11
Cal 428, Carbs 40, Fat 13, Fiber 2, Protein 37

Ingredients
4 cooked boneless skinless chicken breasts (I grilled mine-they are good in the crock pot too)
1 cup BBQ Sauce (I like Stubs)
8 slices cooked bacon
4 slices reduced fat cheddar cheese
1 large tomato, sliced
8 slices bread of your choice (I used sourdough)


To assemble sandwiches add 1/4 cup bbq sauce to each chicken breast. Top with one slice cheese, two slices bacon, and two slices tomato. Place between two slices of bread and grill on panini press or griddle until bread is toasted and cheese is melted. Enjoy!






Tuesday, July 22, 2014

Creamy Buffalo Chicken Pasta Salad



When it's hot outside one of my favorite meals to prepare are pasta salads. The are light, cool, and refreshing. Instead of the traditional pasta salad I decided to make a Buffalo Chicken one. Yes, another Buffalo Chicken dish! It was a bowl full of yummy spicy goodness!

Creamy Buffalo Chicken Pasta Salad
Makes 10 Servings
WW PP=6
Cal 212, Carbs 34.4, Fat 3.9, Fiber 2, Protein 11

Ingredients
1 16 oz. Box Mini Bowtie Pasta
2 chicken breasts cooked and chopped
1/2 cup Buffalo Wing Sauce (you can adjust this to suit your taste)
1/8 cup light ranch dressing
1/3 cup light sour cream
1/4 cup reduced fat blue cheese crumbles
1/4 cup reduced fat shredded cheddar cheese
1/4 cup shredded carrots
1/4 cup diced green onions


Prepare the pasta according to package directions. Drain and run cold water over pasta to cool.


Add the remaining ingredients to a large bowl. Stir to combine. Add cold pasta and toss. Serve immediately. Enjoy!







Monday, July 21, 2014

Crock Pot Chicken Enchilada Tacos




It's going to be a hot one today here in Chicagoland and I've been wanting to make enchiladas for a while but I certainly don't want to use the oven. So, instead of traditional enchiladas I decided on enchilada tacos. Super easy to prepare and best of all...the crock pot does all the cooking! You get all the flavors of a chicken enchilada in taco form. They were a hit!


Crock Pot Chicken Enchilada Tacos
Makes 10 Tacos
WW PP=3
Cal 102, Carbs 13.3, Fat 2, Fiber 1, Protein 9.6

Ingredients
16 oz. boneless skinless chicken
1 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 can enchilada sauce
1 can rotel, drained
10 white corn tortillas (I used mission brand)
shredded lettuce, cheese, sour cream etc for toppings


Arrange chicken in bottom of crock pot. Season with chili powder, cumin, and garlic powder. Add in the enchilada sauce and rotel. Cover and cook on low for 4 hours. Shred chicken and spoon into tortillas. Add any additional toppings of your choice. Enjoy!

Thursday, July 17, 2014

Grilled Balsamic Bruschetta Chicken




One of my favorite light meals is Bruschetta. Basil, Tomatoes, and Mozzarella. Yes, Please! I also love grilled chicken and we have it often, especially in the summer. So combining the two was a no brainer. It was a hit! The perfect light summer meal!


Grilled Balsamic Bruschetta Chicken
Serves 4
WW PP=6
Cal 235, Carbs 13.2, Fat 8, Fiber.5, Protein 28

Ingredients
4 boneless skinless chicken breasts
1/4 cup balsamic vinegar
4 slices mozzarella cheese
1 can petite diced tomatoes with basil and garlic (or fresh tomatoes and basil if you have it)


Brush each chicken breast with balsamic vinegar. Grill over medium-high heat for 6-7 minutes per side or until juice run clear. About a minute before removing from grill top each chicken breast with cheese. Once melted remove and top with tomato basil mixture. Drizzle top with extra balsamic. Enjoy!

Wednesday, July 16, 2014

Pizza Panini Sandwiches



I love a good toasty warm sandwich especially if I make it in the Panini Press. I knew Pizza Panini's would be something my whole family would enjoy. Of course they were a hit. Who can resist toasted cheesy goodness? I know I can't! What's better is that they are even WW friendly. A win/win in my book!


Pizza Panini Sandwiches
Makes 4 Sandwiches
WW PP=10
Cal 383, Carbs 43, Fat 12, Fiber 1, Protein 23

Ingredients
4 ciabatta rolls
1 tbsp. extra virgin olive oil
1 tbsp. garlic powder
1 cup pizza sauce
8 slices mozzarella or italian blend cheese
4 oz. turkey pepperoni
Any other pizza toppings of your choice (We used green pepper and fresh sliced tomato)


Lightly brush each roll with olive oil. Sprinkle garlic powder evenly over top. clean hands. Spread pizza sauce on each slice and top with cheese. Place pepperoni slices on one of the halves and any other additional toppings and then place the two pieces of bread together.

Grill on a panini press or griddle until both sides of bread are toasted and golden brown and cheese is melted. Serve with an extra side of sauce for dipping if desired. Enjoy!

Tuesday, July 15, 2014

Spicy Four Cheese Chicken Spaghetti



I'm really on a spicy cheese kick lately. I never ever get sick of spicy foods and this is a very popular dish in my house. It's super easy to make which is one of the reasons why I love it. A great meal for a busy weeknights!


Spicy Four Cheese Chicken Spaghetti
Serves 6
WW PP=8
Cal 307, Carbs 44.6, Fat 6, Fiber 6, Protein 18.3

Ingredients
1 12oz. box spaghetti (I used Ronzoni)
2 cups cooked chicken, diced
1 can rotel, drained
1/2 cup reduced fat milk
1.25 cups shredded 4 cheese american blend (I use Kraft)

Cook spaghetti to al dente. Drain and set aside.

While pasta is cooking, in a large saucepan combine milk and shredded cheese. Whisk until melted and smooth. Add in the rotel. Stir and pour over spaghetti and toss in chicken. Serve immediately. Enjoy!

Monday, July 14, 2014

Cheesy Cajun Chicken, Bacon and Rice Bake



I don't make casseroles that often, but when I do I'm really particular about what I make. This is a twist on my very popular Bacon, Cheddar, Chicken and Rice Bake. Since we love anything spicy in our house I decided to add in Cajun Chicken and I also lightened up the dish as well to make it more diet friendly. It was a hit!


Cheesy Cajun Chicken, Bacon and Rice Bake
Serves 6
WW PP=6
Cal 274 Carbs 24.6, Fat 9, Fiber 2, Protein 23.1

Ingredients
12 oz. cooked and shredded chicken (I used tenderloins)
4 cups cooked brown rice
1/2 cup cooked and crumbled bacon or bacon bits
1 cup fat free chicken broth
1/2 cup reduced fat milk
1.5 cups shredded american cheese blend, divided
1 tsp. cajun seasoning


Preheat oven to 350 degrees.

Sprinkle cooked chicken with cajun seasoning and set aside.

In a large sauce pan heat whisk together, milk, chicken broth, and one cup shredded cheese. Stir until cheese is melted. Once thickened remove from heat. Stir in bacon. 

Spray a baking dish with non-stick spray. Spoon rice onto bottom of dish, then top with chicken and cheese/bacon mixture. Sprinkle with remaining 1/2 cup cheese.

Bake for 15-20 minutes or until heated through. Enjoy!

Cheesy Cajun Chicken, Bacon and Rice Bake



I don't make casseroles that often, but when I do I'm really particular about what I make. This is a twist on my very popular Bacon, Cheddar, Chicken and Rice Bake. Since we love anything spicy in our house I decided to add in Cajun Chicken and I also lightened up the dish as well to make it more diet friendly. It was a hit!


Cheesy Cajun Chicken, Bacon and Rice Bake
Serves 6
WW PP=6
Cal 274 Carbs 24.6, Fat 9, Fiber 2, Protein 23.1

Ingredients
12 oz. cooked and shredded chicken (I used tenderloins)
4 cups cooked brown rice
1/2 cup cooked and crumbled bacon or bacon bits
1 cup fat free chicken broth
1/2 cup reduced fat milk
1.5 cups shredded american cheese blend, divided
1 tsp. cajun seasoning


Preheat oven to 350 degrees.

Sprinkle cooked chicken with cajun seasoning and set aside.

In a large sauce pan heat whisk together, milk, chicken broth, and one cup shredded cheese. Stir until cheese is melted. Once thickened remove from heat. Stir in bacon. 

Spray a baking dish with non-stick spray. Spoon rice onto bottom of dish, then top with chicken and cheese/bacon mixture. Sprinkle with remaining 1/2 cup cheese.

Bake for 15-20 minutes or until heated through. Enjoy!

Sunday, July 13, 2014

Chipotle Lime Grilled Chicken



I can't get enough of the grill in the summer so I am always coming up with new ways to grill chicken. This Chipotle Lime Grilled Chicken is a simple yet delicious way to prepare chicken. It makes the perfect weekend meal when you don't want to spend a lot of time preparing dinner. It was a hit with my family!


Chipotle Lime Grilled Chicken
Serves 4
WW PP=2
Cal 125, Carbs 0, Fat 2.5, Protein 10

Ingredients
4 boneless skinless chicken breasts
2 chipotle chiles in adobo, chopped
2 garlic cloves, pressed
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
Juice of one lime



Combine all ingredients, except for chicken, in a large bowl and set aside. Using a large ziploc bag add chicken and add chipotle mixture. Place in fridge and marinate for at least two hours. The longer the better.

Spray grill rack with nonstick spray. Grill chicken 7-8 minutes per side or until juices run clear. Enjoy!

Thursday, July 10, 2014

Crock Pot Toasted Sesame Chicken



It's not often when I make what I like to call "Asian Inspired" dishes, but when I do it usually consists of something with chicken. This dish was a huge hit with my family. I was shocked that even my picky toddler loved it. Looking forward to making this again soon!


Crock Pot Toasted Sesame Chicken
Adapted from The Frugal Girls
Serves 4
WW PP=6
Cal 236, Carbs 29.7, Fat 2.5, Protein 22

Ingredients
16 oz. boneless skinless chicken (I used chicken tenderloins)
3/4 cup Light Asian Toasted Sesame Dressing
1/4 cup apricot preserves
1 envelope lipton onion soup mix
3 green onions, sliced
sesame seeds, for garnish

Arrange chicken in bottom of crock pot. Cover and cook on low 3 hours.

While chicken is cooking, whisk together dressing, preserves, and soup mix.

Drain juices and pour dressing mixture over chicken. Cover and continue cooking for 30 more minutes.

Break chicken into pieces and top with sesame seeds and green onions. Serve over rice. Enjoy!

Wednesday, July 9, 2014

Become Part of an Exclusive Online Food Community

This is a sponsored post.  I received a promotional item as a thank you for participating.



Are you passionate and concerned about the quality, health, safety, production or marketing of our food?
 There’s an exclusive online community run by Communispace on behalf of Ketchum where you can share your thoughts and opinions with major companies in the food industry. The food lovers who qualify will receive a $5 welcome gift and additional monthly $10 Amazon gift codes for their continued participation.

Do you want to impact our favorite food brands? See if you qualify here: https://www.brandinvitation.com/wix/p23117067.aspx?said=PX4680PJ&pcid=FBR&csid=na&aud=41&cid=na&asid=54&enpt=lp&l=9&udv=5



Become Part of an Exclusive Online Food Community

This is a sponsored post.  I received a promotional item as a thank you for participating.



Are you passionate and concerned about the quality, health, safety, production or marketing of our food?
 There’s an exclusive online community run by Communispace on behalf of Ketchum where you can share your thoughts and opinions with major companies in the food industry. The food lovers who qualify will receive a $5 welcome gift and additional monthly $10 Amazon gift codes for their continued participation.

Do you want to impact our favorite food brands? See if you qualify here: https://www.brandinvitation.com/wix/p23117067.aspx?said=PX4680PJ&pcid=FBR&csid=na&aud=41&cid=na&asid=54&enpt=lp&l=9&udv=5



Tuesday, July 8, 2014

Taco Salad Wraps



This is a great meal when you are in the mood for tacos but want something a little on the lighter side.  Add all of your favorite taco ingredients rolled up into a low carb/high fiber wrap. It makes a great summertime dinner!

Taco Salad Wraps
WW PP=11
Cal 490, Carbs 44, Fat 16, Fiber 12, Protein 36

Ingredients
16 oz. lean ground beef or turkey (I used 93/7 turkey)
1 packet taco seasoning
1/2 cup water
1 cup fat free black beans, drained
1 cup chunky salsa
1 cup reduced fat shredded cheddar cheese
1/4 cup reduced fat sour cream
8 cups shredded lettuce
4 high fiber low carb wraps


In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Simmer for 10 minutes. Next add in the beans, salsa, and shredded cheese.

Remove from heat and start assembling the wraps by evenly spooning meat mixture among 4 tortillas. Top each tortilla with 2 cups shredded lettuce and 1 tbsp. sour cream. Roll up and serve. Enjoy!


Monday, July 7, 2014

Smothered Buffalo Ranch Grilled Chicken




First of all I am kicking myself for not making this chicken dish sooner! Oh my, was it incredible! As most that follow my blog already know that I have a major obsession with anything slathered in Buffalo Wing Sauce so of course this chicken was going to be good, but it is my new favorite. I see myself making this a lot this summer!

Smothered Buffalo Ranch Grilled Chicken
Serves 4
WW PP=6
Cal 232, Carbs 4, Fat 8.2, Protein 35.5

Ingredients
4 boneless skinless chicken breasts
2 tsp dry ranch seasoning
1/2 cup buffalo wing sauce
4 slices reduced fat cheddar jack cheese
1/2 cup crumbled bacon bits
3 green onions, chopped
one small tomato, chopped

Season chicken with ranch seasoning.

Grill chicken over medium high heat for 6-7 minutes per side or until juices run clear. 2 or 3 minutes before removing from grill baste chicken with wing sauce and top each chicken breast with cheese. Once melted remove from grill and top with crumbled bacon, chopped tomato, and green onions. Enjoy!

Smothered Buffalo Ranch Grilled Chicken




First of all I am kicking myself for not making this chicken dish sooner! Oh my, was it incredible! As most that follow my blog already know that I have a major obsession with anything slathered in Buffalo Wing Sauce so of course this chicken was going to be good, but it is my new favorite. I see myself making this a lot this summer!

Smothered Buffalo Ranch Grilled Chicken
Serves 4
WW PP=6
Cal 232, Carbs 4, Fat 8.2, Protein 35.5

Ingredients
4 boneless skinless chicken breasts
2 tsp dry ranch seasoning
1/2 cup buffalo wing sauce
4 slices reduced fat cheddar jack cheese
1/2 cup crumbled bacon bits
3 green onions, chopped
one small tomato, chopped

Season chicken with ranch seasoning.

Grill chicken over medium high heat for 6-7 minutes per side or until juices run clear. 2 or 3 minutes before removing from grill baste chicken with wing sauce and top each chicken breast with cheese. Once melted remove from grill and top with crumbled bacon, chopped tomato, and green onions. Enjoy!

Kyocera Hydro Vibe Waterproof 4G LTE #SprintMom #Sponsored #MC


“I participated in a campaign on behalf of Mom Central Consulting (#MC) for Sprint. I received a product sample to facilitate my review and to thank me for participating."

As most already know, I am a  Sprint Ambassador which means I've been testing various Sprint devices and sharing my experiences with you, my readers. My latest device that I couldn't wait to test out is the new Kyocera Hydro Vibe Waterproof 4G LTE Smart Phone. It can be submerged  in up to one meter of water for 30 minutes. Which makes it the perfect summertime phone in case it gets accidentally dropped into the pool or lake. I wish they had this type of water proof phone two years ago when my 18 month old dropped my smart phone into the pool one hot summer day! Sadly, that phone didn't survive. Technology sure has changed in those two years. That's for sure! I feel like Sprint created this new phone with Mom's in mind. Now I won't have to worry about my phone on my future trips to the pool and beach!



This is a great phone. Easy to use and what I really enjoy most about the Kyocera is how compact and lightweight it is. The perfect phone to toss in your beach bag. The camera is another great feature with an 8 megapixel rear camera with LED flash and video camera. It also comes with a  2,000 mAH battery for longer use on a single charge. That is my kind of phone!





Kyocera Hydro also features:

Operating System: Android™ 4.3 (Jelly Bean)

Battery Type: 2000mAh Lithium ion (Li-ion)

Chipset: MSM8926, Qualcomm Snapdragon with 1.2 GHz quad-core CPU

Memory: 8GB ROM/1.5GB RAM MicroSD™ memory card slot (supports up to 32GB)

Media Formats: Audio: AAC, AAC+, eAAC+, AMR-NB, AMR-WB, MP3, MIDI, Vorbis, WAVE, QCELP, EVRC Video: H.263, H.264, MPEG4 Image: JPEG, GIF, PNG, BMP

Talk Time: Up to 14 hours depending upon settings, features, and network config.

Standby Time: Up to 193 hours


Also, as part of Sprint’s offerings on this new device, the Kyocera Hydro Vibe waterproof 4G LTE smartphone will have the added benefit of running on the Sprint Spark network, which enhances the phone’s LTE service, allowing for high quality video.

For more information about the Kyocera Hydro Vibe waterproff 4G LTE smartphone be sure to visit Sprint.Com by clicking HERE

Kyocera Hydro Vibe Waterproof 4G LTE #SprintMom #Sponsored #MC


“I participated in a campaign on behalf of Mom Central Consulting (#MC) for Sprint. I received a product sample to facilitate my review and to thank me for participating."

As most already know, I am a  Sprint Ambassador which means I've been testing various Sprint devices and sharing my experiences with you, my readers. My latest device that I couldn't wait to test out is the new Kyocera Hydro Vibe Waterproof 4G LTE Smart Phone. It can be submerged  in up to one meter of water for 30 minutes. Which makes it the perfect summertime phone in case it gets accidentally dropped into the pool or lake. I wish they had this type of water proof phone two years ago when my 18 month old dropped my smart phone into the pool one hot summer day! Sadly, that phone didn't survive. Technology sure has changed in those two years. That's for sure! I feel like Sprint created this new phone with Mom's in mind. Now I won't have to worry about my phone on my future trips to the pool and beach!



This is a great phone. Easy to use and what I really enjoy most about the Kyocera is how compact and lightweight it is. The perfect phone to toss in your beach bag. The camera is another great feature with an 8 megapixel rear camera with LED flash and video camera. It also comes with a  2,000 mAH battery for longer use on a single charge. That is my kind of phone!





Kyocera Hydro also features:

Operating System: Android™ 4.3 (Jelly Bean)

Battery Type: 2000mAh Lithium ion (Li-ion)

Chipset: MSM8926, Qualcomm Snapdragon with 1.2 GHz quad-core CPU

Memory: 8GB ROM/1.5GB RAM MicroSD™ memory card slot (supports up to 32GB)

Media Formats: Audio: AAC, AAC+, eAAC+, AMR-NB, AMR-WB, MP3, MIDI, Vorbis, WAVE, QCELP, EVRC Video: H.263, H.264, MPEG4 Image: JPEG, GIF, PNG, BMP

Talk Time: Up to 14 hours depending upon settings, features, and network config.

Standby Time: Up to 193 hours


Also, as part of Sprint’s offerings on this new device, the Kyocera Hydro Vibe waterproof 4G LTE smartphone will have the added benefit of running on the Sprint Spark network, which enhances the phone’s LTE service, allowing for high quality video.

For more information about the Kyocera Hydro Vibe waterproff 4G LTE smartphone be sure to visit Sprint.Com by clicking HERE
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