Thursday, January 30, 2014

Crock Pot Cashew Chicken



I rarely order Chinese. As I've mentioned in past posts, I'm not that into it but my husband loves it. So, when I saw this recipe on google I knew right away that my husband would love it and I would be able to put a healthy spin on it. It was fantastic!

Crock Pot Cashew Chicken
Adapted from All Recipes.Com
Serves 4
WW PP=6
Cal 232, Carbs 14.2, Fat 7.7, Fiber 1g, Protein 28.2

Ingredients
1 lb boneless skinless chicken breasts
1/3 cup low sodium soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp honey
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
3/4 cup cashew pieces

In a mixing bowl whisk together soy sauce, rice wine vinegar, ketchup, honey, garlic, and red pepper flakes.
Arrange chicken in bottom of crock pot. Pour mixture over chicken. Cover and cook on low for 4 hours. About 15 minutes before serving break chicken into pieces and top with cashews. Spoon over hot cooked rice. Enjoy!

Wednesday, January 29, 2014

Creamy Buffalo Chicken Taquitos



I can't believe that the Super Bowl is on Sunday and that we are almost into the month of February! These Creamy Buffalo Chicken Taquitos make the perfect Super Bowl Snack. They are easy to prepare and on the healthy side because they are baked instead of deep fried. You can also turn them into a meal by adding rice and beans. That is what we did tonight for dinner. They were delicious!


Creamy Buffalo Chicken Taquitos
Makes 12 Taquitos
WW PP=4
Cal 157, Carbs 15.4, Fat 5.3, Fiber 1g, Protein 13

Ingredients
2 cups cooked and shredded chicken (I used boneless skinless chicken tenderloins)
3 oz. reduced fat cream cheese
1 cup reduced fat cheddar jack cheese
1 tsp. dry ranch seasoning
1/3 cup buffalo wing sauce
1/8 cup blue cheese crumbles
12 taco sized flour tortillas
cooking spray

In a large bowl mix together the chicken and remaining ingredients.

Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out. Roll up and set seam side down on a lightly greased baking sheet. Repeat until all the tortillas are filled and rolled.

Spray the tops of the taquitos with cooking spray and bake at 400 for 15-20 minutes or until lightly browned. Enjoy!

Tuesday, January 28, 2014

Skinny Bacon Cheeseburger Bake



I love cheeseburgers (especially burgers with bacon!) but rarely have them now that I watch my calorie intake so closely. I've been craving them like crazy lately and decided to curb my craving by creating this Skinny Bacon Cheeseburger Bake. Last year I made a cheeseburger and fries casserole and it was a hit with the family so I wasn't too worried about this one not being an instant hit. I wasn't wrong either. My toddler asked for seconds and my hubby couldn't get enough of it either!


Skinny Bacon Cheeseburger Bake
Serves 8
WW PP=6
Cal 265, Carbs 19.8, Fat 9.8, Fiber 2.1, Protein 21.3

Ingredients
1 lb. lean ground turkey, browned and drained (ground sirloin works too)
1 package refrigerated shredded hash brown potatoes (I used Simply Potatoes)
1/4 cup fat free beef broth
4 tbsp. dry onion soup mix
1 tbsp apple cider vinegar
2 tsp Worcestershire sauce
2 tbsp ketchup
2 tbsp mustard
1 garlic clove, minced
1 cup petite diced tomatoes, drained
1 1/4 cup reduced fat sharp shredded cheddar
1/2 cup bacon bits


Pre-Heat oven to 400 degrees.

Spray a 13x9 casserole dish with non stick cooking spray.

In a large skillet brown ground turkey. Add in your onion soup, beef broth, apple cider vinegar, Worcestershire, ketchup, garlic, tomatoes, half of your shredded cheese, and mustard. Let simmer for 10 minutes. Stir in bacon.

Combine meat mixture with potatoes and cover with remaining cheese. Bake for 35-40 minutes or until potatoes are tender. Enjoy!

Monday, January 27, 2014

Spicy Crock Pot BBQ Chicken Soup



I think I've been pretty good when it comes to complaining about winter this year. But that comes to an end right now. Our winter has been BRUTAL. Temps below zero, lots of snow, and crazy wind and wind chills. It's been awful and there doesn't seem to be any end in sight. Oh do I hope that the Groundhog sees his shadow! I'm over winter! Bitter cold weather makes me want to cook soup and this Spicy Crock Pot BBQ Chicken Soup is just what I needed to warm up!

Spicy Crock Pot BBQ Chicken Soup
Serves 6
WW PP=3
Cal 111, Fat 1.5g, Carbs 9.5g, Fiber 1g. Protein 14.3g

Ingredients
2 large boneless skinless chicken breasts
4 cups fat free chicken broth
1 8 oz. can tomato sauce
1/2 cup BBQ sauce
1 cup ditalini pasta
1 can petite diced tomatoes, undrained
1 yellow onion, chopped
1 cup corn
1 can diced jalapenos
1 tsp. salt
shredded cheese and cilantro for toppings

Arrange chicken in bottom of crock pot. Add in remaining ingredients, except for pasta. Stir and cover. Cook on low for 6 hours. About 30 minutes before serving add in pasta. Break up chicken and ladle into bowls. Top with cheese and cilantro. Enjoy!




Sunday, January 26, 2014

Skinny Crock Pot Chicken Fajita Melts



These Skinny Crock Pot Chicken Fajita Melts are another favorite of ours and make the perfect weekend meal! All you have to do is chop up your veggies and let the crock pot do the rest. They are healthy and delicious!

Skinny Crock Pot Chicken Fajita Melts
Makes 4 Wraps
WW PP=9
Cal 340, Carbs 31, Fat 11, Fiber 13g, Protein 38.7

Ingredients
16 oz. boneless skinless chicken tenders
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 tbsp. lime juice
2 plum tomatoes, chopped
1 fajita seasoning packet
Sliced reduced fat pepper jack cheese
2 cups corn or tortilla chips
flour tortillas ( I used La Tortilla Factory High Fiber/Low Carbs Wraps)

Arrange chicken in the bottom of crock pot. Top with sliced veggies. Sprinkle fajita seasoning evenly over chicken and veggies and add in the lime juice. Cover and cook on low for 4-5 hours. Break chicken up and spoon into tortillas. Cover with cheese and tortilla chips. Enjoy!


Thursday, January 23, 2014

Spinach Bacon Shells and Cheese



This recipe is great if you have little ones who are picky eaters and you are trying to sneak some veggies into their meal. It's so full of cheesy goodness that they won't even realize that there are veggies in it! (at least my little man didn't!)

Spinach Bacon Shells and Cheese
Serves 8
WW PP=8
Cal 291, Carbs 41.2, Fat 7.5, Fiber 1.7, Protein 13.3

Ingredients
16 oz. medium shell pasta
3 cups fresh baby spinach
1/2 cup chopped fresh tomatoes
1/2 cup cooked crumbled bacon (I used bacon bits)
2 tbsp. reduced fat cream cheese
1.25 cups reduced fat shredded Italian cheese blend
3/4 cup fat free milk
1 tsp. garlic powder
1/2 tsp salt
1/8 cup grated Parmesan cheese

Cook pasta to al dente. Drain and set aside.

Meanwhile, in a large saucepan whisk together cream cheese and milk. Once thickened slow whisk in the cheese. When cheese is melted add in the spinach, tomatoes, and pasta. Serve immediately. Enjoy!

Wednesday, January 22, 2014

Crock Pot Hawaiian BBQ Chicken


BBQ Chicken is popular in my house. I love making it on the grill but I tend not to use it in January. Especially with the weather we've been having! I'll settle for the crock pot instead. This version is sweet and savory. It goes great over rice or use it in a wrap or sandwich. Either way, it's delicious!


Crock Pot Hawaiian BBQ Chicken
Serves 4
WW PP=4
Cal 169, Carbs, 13.7, Fat 0g, Fiber .5g, Protein 25g

Ingredients
16 oz. boneless skinless chicken breasts or tenderloins
2 cloves garlic, chopped
2 tbsp. ketchup
1/4 cup low sodium soy sauce
1 tbsp. honey
1/4 tsp. ginger
1 tbsp. rice wine vinegar
1 cup pineapple tidbits, juice reserved

Arrange chicken in bottom of crock pot.

In a mixing bowl combine garlic, ketchup, soy sauce, honey, ginger, vinegar, and pineapple juice. Whisk until combined. Pour over chicken and add in the pineapple. Cover and cook on low for 4 hours. Break up chicken and serve over rice. Enjoy!





Tuesday, January 21, 2014

Cheesy Nacho Skillet



It's been a while since I've made this dish and I've been craving Mexican but wanted something simple so I decided to make this yummy skillet. It's packed with flavor, low cal, and makes the perfect weeknight dinner!

Cheesy Nacho Skillet
Serves 8
WW PP=7
Cal 256, Carbs 24.8, Fat 9.1, Fiber 1.2, Protein 19.1

Ingredients
16 oz lean ground beef
1/2 cup Southwest Chipotle Cooking Creme
4 cups cooked rice (I use whole grain brown rice)
1 15 oz can petite diced tomatoes, undrained
1 can chopped green chilies
1/2 cup fat free black beans, drained
1 cup shredded cheddar cheese, divided (I used reduced fat)
3 tbsp taco seasoning
2 cups tortilla chips


Cook ground beef in large nonstick skillet, drain. Add in your taco seasoning.

Stir in cooking creme, rice, tomatoes, green chilies, half of the cheddar cheese, and black beans.

Cook on low heat for 10 minutes. Stirring often. Sprinkle with remaining cheese; cover. Remove from heat. Let stand 5 min. Top with tortilla chips. Enjoy!

Monday, January 20, 2014

Slow Cooker Dr. Pepper Chili



It's the perfect day for Chili around here. It's cold and snowy and there is nothing I like more than a piping hot bowl of Chili for dinner. I came across this particular chili recipe on Pinterest. The hubster loves Dr. Pepper and I thought it was an interesting way to prepare Chili. I had to give it a try. I did tweak a few of the ingredients to make it more Weight Watcher friendly and I also made mine in the slow cooker. It turned out great! Smoky, Spicy, and Sweet. Both my husband and I loved it. This recipe will be a keeper!

Slow Cooker Dr. Pepper Chili
Heavily Adapted from No. 2 Pencil
Serves 4
WW PP=6
Cal 283, Carbs 19, Fat 7.5, Fiber 5g, Protein 31

Ingredients
1 lb lean ground beef
1 small yellow onion, diced
2 cloves garlic, chopped
1 tsp. salt
2 tsp. chili powder
2 chipotle peppers, chopped with one tbsp adobo sauce
1 can fire roasted green Chilies
8 oz. Diet Dr. Pepper
1 cup tomatoes, chopped
1 8oz. can tomato sauce
1 cup chili beans (I used pinto)



In a large skillet brown onion, garlic, and ground beef. Add in the salt, chili powder, and tomato sauce. Stir well.

Next add in the beans, chopped green chilies, tomatoes, and chipotle peppers.

Transfer to the slow cooker and add in the Diet Dr. Pepper. Cook on low for 4 hours. Serve with shredded cheese, cilantro, and red onion if desired. Enjoy!

Slow Cooker Dr. Pepper Chili



It's the perfect day for Chili around here. It's cold and snowy and there is nothing I like more than a piping hot bowl of Chili for dinner. I came across this particular chili recipe on Pinterest. The hubster loves Dr. Pepper and I thought it was an interesting way to prepare Chili. I had to give it a try. I did tweak a few of the ingredients to make it more Weight Watcher friendly and I also made mine in the slow cooker. It turned out great! Smoky, Spicy, and Sweet. Both my husband and I loved it. This recipe will be a keeper!

Slow Cooker Dr. Pepper Chili
Heavily Adapted from No. 2 Pencil
Serves 4
WW PP=6
Cal 283, Carbs 19, Fat 7.5, Fiber 5g, Protein 31

Ingredients
1 lb lean ground beef
1 small yellow onion, diced
2 cloves garlic, chopped
1 tsp. salt
2 tsp. chili powder
2 chipotle peppers, chopped with one tbsp adobo sauce
1 can fire roasted green Chilies
8 oz. Diet Dr. Pepper
1 cup tomatoes, chopped
1 8oz. can tomato sauce
1 cup chili beans (I used pinto)



In a large skillet brown onion, garlic, and ground beef. Add in the salt, chili powder, and tomato sauce. Stir well.

Next add in the beans, chopped green chilies, tomatoes, and chipotle peppers.

Transfer to the slow cooker and add in the Diet Dr. Pepper. Cook on low for 4 hours. Serve with shredded cheese, cilantro, and red onion if desired. Enjoy!

Sunday, January 19, 2014

Crock Pot Southwest Chicken Stacks



I hope everyone had a great weekend. Mine was busy. Busy weekends call for easy meals and this one is a family favorite. One of the many reasons why I love using my Crock Pot. This meal is healthy and delicious!

Crock Pot Southwest Chicken Stacks
Serves 4
WW PP=7 (one serving chicken and 3 tostada shells)
Cal 285, Fat 8g, Carbs 30.7, Fiber 1g, Protein 21.7g

Ingredients
16 oz. boneless skinless chicken breasts (I used tenderloins)
1 cup salsa
1 cup corn
1 tbsp. southwest seasoning blend (chili powder will work too)
1/4 cup chopped green chilies (I used diced jalapenos)
12 tostada shells (I used Old El Paso)
shredded cheese, lettuce, cilantro, sour cream, tomatoes etc. for toppings


 Place chicken into the slow cooker and sprinkle it with southwest seasoning top with salsa, corn, and green chilies. Cover and cook on low for 4 hours.

Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken and remaining ingredients are combined. Using the tostada shells layer chicken mixture on top of each shell forming stacks. Garnish with shredded cheese and any other toppings of your choice. Enjoy!

Thursday, January 16, 2014

Sloppy Cubanos



I am so glad I decided to give this tasty sandwich a chance! I was a bit skeptical at first but it was delicious. My husband agreed! We both love chorizo and I never thought to incorporate it into a sloppy joe. The original recipe is from Rachael Ray and I did tweak a few of the ingredients but it was still so good!

Sloppy Cubanos
Adapted from Everyday with Rachael Ray
Serves 6
WW PP=10 (one sandwich on a large bolilio roll)
Cal 370, Carbs 37.5, Fat 15.2g, Fiber 1g. Protein 19

Ingredients
12 oz. pork chorizo
12 oz. lean ground sirloin
1 8oz. can tomato sauce
1/2 yellow onion, diced
sliced swiss cheese (I used reduced fat)
1/2 cup chopped pickles
juice of one lime
bakery rolls

In a large saucepan brown sausage,ground sirloin, and onion until cooked through. Drain if necessary and add in the tomato sauce and lime juice. Let simmer for 25 minutes. Spoon into warm rolls and top with swiss cheese and pickles. Enjoy!


Wednesday, January 15, 2014

Crock Pot Jalapeno Cream Cheese Chicken Tacos



In my house any meal that contains cream cheese is going to be a definite hit. Especially when they are in tacos! I have made many tacos with cream cheese but have never made them with jalapeno cream cheese before. Boy, I've been missing out! These were incredible. Rich and creamy with just a hint of spice. I have a feeling I will be making these again...soon!


Crock Pot Jalapeno Cream Cheese Chicken Tacos
Makes 12 Tacos
WW PP=3
Cal 120, Carbs 6.8, Fat 4.7, Fiber .5, Protein 10.5


Ingredients
1 lb chicken tenderloins
2 tsp. garlic powder
1 tbsp. chili powder
6 oz. jalapeno cream cheese
1/4 cup cooked and crumbled bacon or bacon bits
taco shells
shredded lettuce, chopped tomatoes, additional cheese for toppings


Arrange chicken in the bottom of the crock pot. Sprinkle with garlic and chili powder. Cover and cook on low 4 hours. Add in your cream cheese and bacon. Stir and continue cooking 15-20 minutes longer or until cream cheese is melted. Spoon chicken into taco shells and add any additional toppings of your choice. Enjoy!

Tuesday, January 14, 2014

Creamy Cajun Pasta



Is it just me or does January feel like the longest month out of the year? Or maybe it's because where I live I find our winters to generally be miserable so that might make it worse. Well, I needed to make a dish with a kick to warm me up and this Creamy Cajun Pasta definitely did the trick! You can add whatever meat you would like or keep it vegetarian. I tossed in some smoked turkey sausage and it was delish!

Creamy Cajun Pasta
Serves 6
WW PP=8
Cal 323, Fat 6, Carbs 47.8, Fiber 5, Protein 20.5

Ingredients
12 oz. pasta of your choice (I used ronzoni penne)
1/2 cup non fat milk
1 tsp olive oil
2 tbsp chopped garlic
1/4 cup chopped onion
1 can rotel, drained
1 cup shredded American cheese
2 tsp cajun seasoning
14 oz package smoked sausage (I used turkey sausage)


Heat olive oil in a large skillet over medium heat. Add onion and saute for two minutes. Add garlic and cook for an additional 30 seconds or until fragrant.

Meanwhile, boil pasta and cook until al dente.

While pasta is cooking add Cajun seasoning, milk, half and half, and rotel to garlic and onion mixture. Bring to a boil and then reduce heat to low. Slowly stir in the cheese. Once melted add in sausage. Drain pasta and add to skillet.. Enjoy!



Monday, January 13, 2014

Slow Cooker Tuscan Soup



I love a good piping hot bowl of soup in the winter. There is something so comforting about a big ole bowl of soup with some crusty french bread for dipping. I made this Tuscan Soup using staples that I had in the house. It was so easy to throw together and I let my slow cooker do the rest of the work. My kind of meal!

Slow Cooker Tuscan Soup
Serves 8
WW PP=5
Cal 191, Carbs 9.6, Fat 12.2, Fiber 2 Protein 8.1

Ingredients
1lb Italian sausage cooked and crumbled
4 cups fat free chicken broth
1/4 cup fat free half and half
1 oz. reduced fat cream cheese
1 can petite diced tomatoes, undrained
2 cups baby spinach
2 oz. ditalini pasta (any short pasta will work)
1/2 yellow onion, chopped
1 tsp. salt
1 tsp. oregano
1 clove garlic, chopped
1 tbsp. Parmesan cheese
shredded mozzarella for topping, optional

Add all ingredients (except for pasta) to your slow cooker. Cover and cook on low for 6-8 hours. About 20 minutes before serving add in your pasta. Continue cooking until pasta is fully cooked. Serve with shredded mozzarella or Parmesan cheese and chopped parsley, if desired. Enjoy!

Slow Cooker Tuscan Soup



I love a good piping hot bowl of soup in the winter. There is something so comforting about a big ole bowl of soup with some crusty french bread for dipping. I made this Tuscan Soup using staples that I had in the house. It was so easy to throw together and I let my slow cooker do the rest of the work. My kind of meal!

Slow Cooker Tuscan Soup
Serves 8
WW PP=5
Cal 191, Carbs 9.6, Fat 12.2, Fiber 2 Protein 8.1

Ingredients
1lb Italian sausage cooked and crumbled
4 cups fat free chicken broth
1/4 cup fat free half and half
1 oz. reduced fat cream cheese
1 can petite diced tomatoes, undrained
2 cups baby spinach
2 oz. ditalini pasta (any short pasta will work)
1/2 yellow onion, chopped
1 tsp. salt
1 tsp. oregano
1 clove garlic, chopped
1 tbsp. Parmesan cheese
shredded mozzarella for topping, optional

Add all ingredients (except for pasta) to your slow cooker. Cover and cook on low for 6-8 hours. About 20 minutes before serving add in your pasta. Continue cooking until pasta is fully cooked. Serve with shredded mozzarella or Parmesan cheese and chopped parsley, if desired. Enjoy!

Sunday, January 12, 2014

Crock Pot Cuban Tacos




It's no surprise that we love tacos in this house. I tend to make them a few times a month! I'm always looking for new ways to prepare them and since I am obsessed with the Cuban sandwich I figured why not make a Cuban version for tacos. Yes, this isn't your traditional Cuban street taco but it was yummy nonetheless! We gobbled them up!


Crock Pot Cuban Tacos
Makes 12 tacos
WW PP=4
Cal 183, Carbs 17.8, Fat 4.7, Fiber 3, Protein 17


Ingredients
2-3 lb pork loin roast (shoulder is good too)
1 yellow onion, cut into chunks
1 tbsp. chili powder
2 cloves garlic, chopped
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. all spice
juice of one lime
juice of one orange
tortillas (I used multi-grain flour)
shredded monterrey jack cheese, red onion, cilantro for toppings

Place roast in bottom of the crock pot. Add remaining ingredients. Cover and cook on low for 6 hours. Shred pork and spoon into warm tortillas. Top with toppings of your choice. Enjoy!

Saturday, January 11, 2014

Buffalo Chicken Sliders with Cool Ranch Slaw



These tasty sandwiches quickly became a family and party favorite. I first made them last year for the football playoffs and super bowl. I decided to make them tonight while watching the playoffs. I love buffalo chicken sandwiches so I knew these were going to be good! The creamy ranch coleslaw was the perfect accompaniment to the spicy chicken. Serve these up at your next party and they will be a hit!

Buffalo Chicken Sliders with Cool Ranch Slaw
Makes Approx 10 Sliders
WW PP=5
Cal 170 , Fat 4.4g, Carbs 24.6g, Fiber 2g, Protein 10.8g

For the Chicken
Ingredients
4 boneless skinless chicken breasts
1/8 cup brown sugar
2 tbsp Franks Red Hot Sauce
1/2 cup Franks Buffalo Wing Sauce
10 mini kaiser rolls or 10 small dinner rolls

Place Chicken in the slow cooker along with 1/4 cup water. Sprinkle brown sugar on top of the chicken. Cover and cook on low for 4-6 hours. Remove chicken and shred. Return to slow cooker and add your two sauces. Serve each slider topped with some of the chicken mixture and some of the slaw. Enjoy!

For the Slaw
Ingredients
1/2 medium head of green cabbage, thinly sliced (I used fresh express bagged coleslaw)
1/3 cup ranch dressing (I used Hidden Valley Light)
3 tbsp mayonnaise (I used Hellman light mayo)
1 tbsp sugar
1/2 tsp lemon juice
1/3 cup thinly sliced carrots

Place coleslaw mix and carrots together in a large bowl.
In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.

Thursday, January 9, 2014

Crock Pot BBQ Chicken Gyros



I love love love chicken Gyros but I make them all the time. I really wanted to mix things up and came up with this recipe. Talk about a crazy twist from a traditional Gyro! This tasty sandwich contains BBQ Chicken, Cheddar, Bacon, and a Ranch Tzatki sauce. It was heavenly! Yummy goodness stuffed into a fluffy whole wheat pita. My whole family devoured them. I'll definitely be making these again soon!


Crock Pot BBQ Chicken Gyros
Serves 4
WW PP=8
Cal 307, Carbs 14, Fat 11.2, Fiber 2.1, Protein 39.5

Ingredients
1 lb. boneless skinless chicken breasts
1/8 cup liquid smoke
1/2 cup BBQ Sauce of your choice
1 cup shredded reduced fat cheddar cheese
1/4 cup crumbled bacon bits
red onion and tomato
ranch tzatki sauce (recipe below)

Arrange chicken in bottom of crock pot. Add in the liquid smoke and bbq sauce. Cover and cook on low for 4 hours. About fifteen minutes before serving add in your bacon bits and cheddar cheese. Break up chicken into chunks and spoon into warm pita bread. Top with red onion, tomato, and tzatki sauce. Enjoy!

Simple Ranch Tzatki Sauce
1 cup greek yogurt 
2 tbsp. dry ranch seasoning

Whisk together and chill until ready to eat. Enjoy!

Wednesday, January 8, 2014

Skillet Pizza Pasta


I love how versatile skillets are. I love creating different combinations. Aside from Breakfast skillets, this Skillet Pizza Pasta is my second favorite skillet meal. It combines all of my favorite pizza ingredients in one pan!

Skillet Pizza Pasta
Serves 8
WW PP=6
Cal 245, Carbs 36.2, Fat 7.3, Fiber 5.2, Protein 11.1

Ingredients
12 ounces pasta (I used Ronzoni Spirals)
1 tsp olive oil
8 oz crumbled italian sausage (I used turkey sausage)
1 small onion, diced
2 cloves garlic, minced
2 cups pasta sauce
3 oz sliced pepperoni (I used mini's)
1 cup reduced fat mozzarella cheese



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

In a large pan, heat olive oil over medium heat. Add sausage and onion and cook until sausage is no longer pink. Add garlic and saute about one minute. Add pasta sauce and cooked pasta. Add half of the pepperoni to pasta mixture. Stir and top with shredded mozzarella and remaining pepperoni. Cover and cook on low for 4-5 minutes or until cheese is melted. Enjoy! 

Tuesday, January 7, 2014

Crock Pot Pineapple Salsa Chicken Taco Bowls




Well, it's day 2 of this major cold snap and day 2 of being stuck inside the house. I actually have gotten a lot accomplished. We are currently converting my sons room from a nursery to a big boy room and have spent the last couple of days painting and reorganizing. So, I figured today was the perfect day for a crock pot meal. I love this chicken dish. It's sweet and spicy and is a family favorite.

Crock Pot Pineapple Salsa Chicken Taco Bowls
Serves 4
WW PP=9
Cal 348, Carbs 51.2, Fat 6, Fiber 3g, Protein 26

Ingredients
16 oz. boneless skinless chicken
1.5 cups salsa
1 cup crushed pineapple, drained
1 tbsp. chili powder
1 tsp. garlic powder
4 cups cooked rice (I used brown)
2 cups tortilla chips, divided among four bowls
shredded cheese, lettuce, tomatoes, cilantro, sour cream or any other toppings of your choice

Arrange chicken in the bottom of the crock pot. Season chicken with chili and garlic powder. Top with salsa and pineapple. Cover and cook on low for 4 hours. Shred chicken and serve over a bed of rice and tortilla chips. Top with cheese and any other toppings of your choice. Enjoy!

Monday, January 6, 2014

Creamy Pesto Tortellini Bake



This weather is insane! It is currently 15 below and it doesn't look like it will be warming up anytime soon. I tend to gravitate towards casseroles and hearty dishes when it's frigid outside. This Creamy Pesto Tortellini Bake is hearty and filling and only three ingredients. It doesn't get better than that!

Creamy Pesto Tortellini Bake
Serves 6
WW PP=10
Cal 373, Carbs 41, Fat 15.3, Fiber 2, Protein 18.1

Ingredients
1 cup Philadelphia Pesto Cooking Creme
1 family size package cheese tortellini (I used Buttoni)
3/4 cup shredded Italian cheese blend

Cook tortellini to al dente. Drain and set aside.

Spray a baking dish with non stick cooking spray. Toss tortellini and cooking creme together. Sprinkle with cheese.

Bake at 375 for 10-15 minutes or until heated through and cheese is melted. Enjoy!

Sunday, January 5, 2014

Crock Pot BBQ Sticky Ribs




We are about to be entering a deep freeze here in Chicagoland and there is no way I will be doing grilling of any kind. Between the massive amounts of snow we have had and the approaching sub zero temps it is safe to say my grill will not be seeing much use for a while. I love BBQ and I had some baby back ribs in the freezer that I bought while on sale a few weeks ago. I decided to give in to my bbq craving and make them in the crock pot. Well, they were BEYOND good. My husband kept saying how much he liked them and my toddler ate some too!

Crock Pot BBQ Sticky Ribs
Serves 4

Ingredients
2 full slabs pork loin back ribs (cut into 4)
1/4 cup honey
1 tbsp. garlic powder
1 tbsp. red pepper flakes
1 tsp salt
3 tbsp. smoked paprika
1 bottle bbq sauce of your choice
1/4 cup liquid smoke (Optional but I love the flavor)

Spray the bottom of your crock pot with non stick cooking spray. Mix the dry seasonings together and sprinkle over ribs. Drizzle with honey. Place ribs in crock pot and top with liquid smoke. Cover and cook on low 6-8 hours. During last 30 minutes of cooking cover with bbq sauce. Continue cooking until sauce is warm. Enjoy!




Crock Pot BBQ Sticky Ribs




We are about to be entering a deep freeze here in Chicagoland and there is no way I will be doing grilling of any kind. Between the massive amounts of snow we have had and the approaching sub zero temps it is safe to say my grill will not be seeing much use for a while. I love BBQ and I had some baby back ribs in the freezer that I bought while on sale a few weeks ago. I decided to give in to my bbq craving and make them in the crock pot. Well, they were BEYOND good. My husband kept saying how much he liked them and my toddler ate some too!

Crock Pot BBQ Sticky Ribs
Serves 4

Ingredients
2 full slabs pork loin back ribs (cut into 4)
1/4 cup honey
1 tbsp. garlic powder
1 tbsp. red pepper flakes
1 tsp salt
3 tbsp. smoked paprika
1 bottle bbq sauce of your choice
1/4 cup liquid smoke (Optional but I love the flavor)

Spray the bottom of your crock pot with non stick cooking spray. Mix the dry seasonings together and sprinkle over ribs. Drizzle with honey. Place ribs in crock pot and top with liquid smoke. Cover and cook on low 6-8 hours. During last 30 minutes of cooking cover with bbq sauce. Continue cooking until sauce is warm. Enjoy!




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