Thursday, February 27, 2014

Salsa Chicken Pillows



I've never made or even heard of chicken "pillow" until recently while browsing Pinterest. I decided to mix it up and make my own take on one of these chicken pillow recipes. They were pretty easy to prepare and both my husband and toddler enjoyed them as well as myself!

Salsa Chicken Pillows
Serves 4
WW PP=10
Cal 360 Carbs 37.2, Fat 16.2, Fiber 1g, Protein 21

Ingredients
2 cups cooked and shredded chicken breasts
1 can reduced fat Pillsbury crescent rolls
1.5 cup chunky salsa, divided
3 oz. reduced fat cream cheese
1/2 cup reduced fat shredded cheddar cheese
1/2 package shake n bake extra crispy
green onion for garnish

Preheat oven to 375 degrees. Lightly grease a cookie sheet with cooking spray and set aside.

Mix together the chicken, one cup of the salsa,cream cheese, and shredded cheddar.

Unroll your crescent dough and press together two triangles to create one rectangle. Make sure you press together the perforations well so your filling wont ooze out. You should have 4 rectangles total.

Spoon about 3 tablespoons of chicken mixture into the center of rectangle. Fold each corner over the center of filling. Press together to cover filling entirely. Shape into a ball. Repeat with all rectangles. Once all pillows are formed, dip each into the shake n bake. Place each coated chicken pillow onto the cookie sheet.

Bake for 20 minutes or until golden brown.

Remove from oven and top each pillow with remaining salsa. Sprinkle with green onions if desired. Enjoy!



Sponsored Post: Pull-Ups® First Flush Ambassador Program #CelebrateFirstFlush #MC #Sponsored

I participated in a campaign on behalf of Mom Central Consulting (#MC) for Pull-Ups. I received product samples to facilitate my review and a promotional item as a thank you for participating.”



I'm excited to announce that I have been chosen as an ambassador for the Huggies Pull-Ups® First Flush Program! As a mom who is currently potty training a three year old being chosen for the ambassador program was great! Over the next seven weeks I will be sharing my son's experience using Huggies Pull-Ups® Brand Training Pants as well as documenting our overall experience with the potty. 

As a first time mom, I had no idea what I was getting myself into when it came to potty training. We first decided to start potty training our son last year, shortly after he turned two. After countless times of him screaming, crying, and down right refusing to use the potty, we figured that we were probably pushing him too much and decided to give it a few months and try again.

Now that my son is a little bit older we are finding that potty training has gotten much easier. He likes using the potty and knows that he can pick a special treat after he uses it! I also love that he enjoys wearing the Pull Ups. He tells me that they are his "Big Boy Pants." I really like that they are not bulky like diapers and my son loves all the designs, especially the glow in the dark pants for night time!

Huggies Pull-Ups® training pants make potty training fun and the Big Kid Academy is a fun place where kids can celebrate using the potty with videos and games as well as potty training tips and advice for adults. You can read more about the Big Kid Academy and various training techniques and fun activities like potty training charts and other ways to celebrate big potty milestones by clicking HERE. I highly recommend checking the site out as well as visiting Huggies on Facebook and Twitter for exclusive updates and coupons!

I look forward to sharing my next update on our potty training adventure soon!


Sponsored Post: Pull-Ups® First Flush Ambassador Program #CelebrateFirstFlush #MC #Sponsored

I participated in a campaign on behalf of Mom Central Consulting (#MC) for Pull-Ups. I received product samples to facilitate my review and a promotional item as a thank you for participating.”



I'm excited to announce that I have been chosen as an ambassador for the Huggies Pull-Ups® First Flush Program! As a mom who is currently potty training a three year old being chosen for the ambassador program was great! Over the next seven weeks I will be sharing my son's experience using Huggies Pull-Ups® Brand Training Pants as well as documenting our overall experience with the potty. 

As a first time mom, I had no idea what I was getting myself into when it came to potty training. We first decided to start potty training our son last year, shortly after he turned two. After countless times of him screaming, crying, and down right refusing to use the potty, we figured that we were probably pushing him too much and decided to give it a few months and try again.

Now that my son is a little bit older we are finding that potty training has gotten much easier. He likes using the potty and knows that he can pick a special treat after he uses it! I also love that he enjoys wearing the Pull Ups. He tells me that they are his "Big Boy Pants." I really like that they are not bulky like diapers and my son loves all the designs, especially the glow in the dark pants for night time!

Huggies Pull-Ups® training pants make potty training fun and the Big Kid Academy is a fun place where kids can celebrate using the potty with videos and games as well as potty training tips and advice for adults. You can read more about the Big Kid Academy and various training techniques and fun activities like potty training charts and other ways to celebrate big potty milestones by clicking HERE. I highly recommend checking the site out as well as visiting Huggies on Facebook and Twitter for exclusive updates and coupons!

I look forward to sharing my next update on our potty training adventure soon!


Wednesday, February 26, 2014

Cheesy Sausage and Rice Skillet




Do you ever have those days where nothing seems to be going right? That's me today. One problem after another. My original meal for dinner tonight had to be postponed and I needed to figure something out quickly. All of my meat was frozen but I did have some turkey smoked sausage in the fridge. I love a good skillet and this was quick and easy, not to mention, delicious!

Cheesy Sausage and Rice Skillet
Serves 6
WW PP=7
Cal 273 Carbs 28.1, Fat 9.8, Fiber 2g, Protein 16

Ingredients
1 12 oz. package turkey smoked sausage
1 tbsp. olive oil
1 can petite diced tomatoes, drained
1 can chopped green chiles
1 tsp. salt
1 cup shredded cheddar jack cheese
4 cups cooked brown rice

Heat oil in large nonstick skillet over medium-high heat. Add sausage and cook until lightly browned.

Add in tomatoes, green chiles, salt, and red pepper flakes.

Stir in rice and top with cheese. Cover. Reduce heat to low and continue cooking another five minutes or until cheese is melted and bubbly. Enjoy!

Cheesy Sausage and Rice Skillet




Do you ever have those days where nothing seems to be going right? That's me today. One problem after another. My original meal for dinner tonight had to be postponed and I needed to figure something out quickly. All of my meat was frozen but I did have some turkey smoked sausage in the fridge. I love a good skillet and this was quick and easy, not to mention, delicious!

Cheesy Sausage and Rice Skillet
Serves 6
WW PP=7
Cal 273 Carbs 28.1, Fat 9.8, Fiber 2g, Protein 16

Ingredients
1 12 oz. package turkey smoked sausage
1 tbsp. olive oil
1 can petite diced tomatoes, drained
1 can chopped green chiles
1 tsp. salt
1 cup shredded cheddar jack cheese
4 cups cooked brown rice

Heat oil in large nonstick skillet over medium-high heat. Add sausage and cook until lightly browned.

Add in tomatoes, green chiles, salt, and red pepper flakes.

Stir in rice and top with cheese. Cover. Reduce heat to low and continue cooking another five minutes or until cheese is melted and bubbly. Enjoy!

Tuesday, February 25, 2014

Crock Pot BBQ Root Beer Chicken Club Melts



Tonight's dinner is all about keeping it simple and this dish is as easy as can be! Toss some chicken breasts into the crock pot and top with bbq sauce, root beer, and bacon. Top with some cheddar cheese and spoon into wraps. Cheesy, BBQ, Bacon goodness!


Crock Pot BBQ Root Beer Chicken Club Melts
Serves 4
WW PP=7
Cal 288, Carbs 30.2, Fat 7.2, Fiber 8g, Protein 32

Ingredients
16 oz. boneless skinless chicken
2 tbsp. liquid smoke (Optional, but I love the flavor)
1/2 cup diet root beer
1/2 cup bbq sauce
1/2 cup bacon bits
1 cup reduced fat shredded cheddar cheese
4 large tortillas (I used La Tortilla Factory low carb high fiber wraps)
chopped tomatoes and lettuce

Arrange chicken in bottom of crock pot. Add in liquid smoke, root beer, and bbq sauce. Cover and cook on low 3-4 hours. About 30 minutes before serving shred chicken and add in the bacon bits and shredded cheese. Continue cooking until cheese is melted.

To assemble: Evenly spoon chicken down the center of the tortilla. Add in the tomato and lettuce. Tightly roll up to secure filling. Cut in half and enjoy!


Monday, February 24, 2014

Skinny Chicken Alfredo Pasta Bake




Mmmm....there is nothing I like more than a creamy cheesy alfredo pasta. Except when you have a metabolism like mine and consuming this rich pasta would immediately add a few inches to the waistline. The #1 reason why I never make it even thought it is an absolute favorite of the husbands. Well, I'm always looking for new recipes and decided why not experiment with a few ingredients and come up with a lower calorie alfredo pasta. I'm happy to say that my version was just as good as a traditional alfredo but with half the calories and fat! Something me and my waistline could enjoy!

Skinny Chicken Alfredo Pasta Bake
Serves 8
WW PP=8
Cal 346, Carbs 45.2, Fat 7.3, Fiber 6, Protein 23.3

Ingredients
16 oz. penne pasta (I used Ronzoni)
2 cups cooked chicken breast, diced
1 clove garlic, minced
1/2 cup grated parmesan cheese
1/4 tsp. pepper
1/4 tsp. salt
1 cup fat free or 2 percent milk (I used 2 percent)
2 tbsp. reduced fat cream cheese
1 tbsp. olive oil
1 cup shredded italian blend cheese (I like Kraft)

Pre-Heat oven to 375

Cook pasta just shy of al dente. Drain and set aside.

Heat olive oil in a large pan over medium-high heat. Add garlic and saute one minute, stirring occasionally. Add cream cheese and slowly whisk in milk. Bring mixture to a simmer and once thickened stir in the Parmesan cheese. Season with salt and pepper. Next, add in the chicken and cooked pasta.


Pour chicken and pasta mixture into a lightly greased baking dish. Top with shredded cheese and bake for 15-20 minutes or until cheese is melted and lightly browned. Top with chopped parsley if desired. Enjoy!



Sunday, February 23, 2014

Spicy Crock Pot Philly Cheese Steak Sandwiches



So, these aren't the traditional cheese steak sandwiches but man, are they good! They make a great meal for the weekend. Thin sliced beef simmers in the crock pot along with beef stock, peppers, onions, and topped with a pepper jack habanero cheese. If you really kick up the spice factor, add in some jalapeno peppers. Either way you are sure to enjoy them!

Spicy Crock Pot Philly Cheese Steak Sandwiches
Makes Aprox. 4 Sandwiches

Ingredients
1.5 lbs thinly sliced beef (I used ribeye)
1/2 cup beef broth or stock
1/2 sliced onion
1 green bell pepper, sliced
1 tbsp Worcestershire sauce
1/2 tsp. red pepper flakes
Sliced pepper/habanero jack cheese
rolls

Add sliced meat to the crock pot along with the peppers, onion, red pepper flakes, and beef broth. Add Worcestershire sauce. Cover and cook on low for 6-7 hours or high for 3-4.

Spoon meat onto sliced french rolls or other favorite bread-item.Top with sliced cheese. Broil for 3-4 minutes or until cheese is nice and melted. Enjoy!

Thursday, February 20, 2014

Crock Pot Beef Stroganoff



Can you believe I have never ever tried Beef Stroganoff? To be honest, I've never had a desire to try it. We never had it growing up so I never felt like I was missing out. My husband on the other hand loves it and even though this is not a traditional beef stroganoff recipe I decided I would give it a try and make it in the crock pot. The result? It was delicious! Much more so than I thought it would be. I was surprised on how much I enjoyed this meal. My toddler loved it too. I plan on making this one again soon!

Crock Pot Beef Stroganoff
Heavily Adapted from All Recipes
Serves 6
WW PP=5
Cal 221, Carbs 9.5, Fat 11.5, Fiber 1g, Protein 14

Ingredients
1-2 lbs stew meat
1/2 yellow onion, chopped
1.5 cups fat free low sodium beef broth
1 can golden mushroom soup
1 cup sliced mushrooms (I used Baby Bellas)
1 tbsp. Worcestershire sauce
1 tsp. garlic powder
1 cup reduced fat sour cream
egg noodles

Arrange stew meat in bottom of crock pot. Season with garlic powder. Add in broth, soup, worcestershire, and onion. Cover and cook on low 7-8 hours or until meat is tender. 20 minutes before serving stir in mushrooms and sour cream. Serve over hot cooked egg noodles. Enjoy!

Wednesday, February 19, 2014

Creamy Crock Pot Chicken Enchilada Soup




As I've mentioned in my previous posts this week, I'm all about easy dinners. This is another one that you can make ahead of time and come home from work and dinner is ready! I used to make this soup a lot back when I was working because it was so easy. It is a favorite of my husbands and it's been a while since I made it. It was just as good as I remembered if not better!

Creamy Crock Pot Chicken Enchilada Soup
Serves 6
WW PP=3
Cal 130, Carbs 8.5, Fat 5.3, Fiber .6, Protein 12.6

Ingredients
16 oz. boneless skinless chicken (I used tenderloins)
1 tbsp. chili powder
1 tsp. garlic powder
1 can petite diced tomatoes
1 small yellow onion, chopped
1 can enchilada sauce
1 cup corn
4 cups fat free chicken broth
1/2 cup water
1 can chopped green chiles
1/2 cup reduced fat sour cream
1/2 cup shredded cheese ( I like Kraft american cheese blend)

Add all the ingredients to the crock pot except cheese and sour cream. Stir and cover. Cook for 4-6 hours on low. During the 30 minutes of cooking, remove chicken breasts and shred. Return to crock pot and add the cheese and sour cream. Stir well. Ladle into soup bowls and garnish with toppings of your choice. Enjoy!

Tuesday, February 18, 2014

Tortellini Pizza Bake



So far this week I'm all about simple dinners with minimal prep. I just got to the grocery store this afternoon and I realized that my original meal wasn't going to be ready in time for tonight's dinner. I decided on this Tortellini Pizza Bake instead. So easy and so delicious. I made mine with spinach tortellini. If you have kiddos then this is a great way to incorporate some veggies into the meal. It was a hit with the family.

Tortellini Pizza Bake
Serves 6
WW PP=10
Cal 401, Carbs 50.1, Fat 12.6, Fiber 6, Protein 22.8

Ingredients
1 pkg refrigerated tortellini (I like Buitoni Spinach and Cheese)
1 jar pasta sauce (I used Barilla Arrabbiata-we like it spicy!)
1 1/4 cups reduced fat mozzarella cheese
1/8 cup grated Parmesan cheese
2 oz. sliced pepperoni
1 tsp. garlic powder
any other additional toppings of your choice (I used olives)

Cook tortellini to al dente. Drain and set aside.

Spread a small amount of pasta sauce in the bottom of a casserole dish. Evenly spread half of the cooked tortellini along the bottom of the dish. Spread half of the pasta sauce on top of the tortellini and evenly sprinkle on half the Parmesan cheese. Top with some of the pepperoni and mozzarella cheese. Repeat.

Bake at 400 for 12-15 minutes or until cheese is lightly browned and bubbly. Enjoy!

Monday, February 17, 2014

Cheddar Club Chicken



I'm back from vacation and back to reality. We had a fabulous time at Disney but I feel like I've been away from the kitchen for weeks instead of 10 days! I certainly did have a case of the"blahs" coming back to cold and more snow after spending a week in warm and sunny Florida but it's nice to finally have a home cooked meal after eating out so much. This chicken dish is a family favorite. It's so easy and full of cheesy and bacon goodness!

Cheddar Club Chicken
Serves 4
WW PP=8
Cal 300, Carbs 22.7, Fat 9.2, Fiber .5, Protein 32.2

Ingredients
16 oz. boneless skinless chicken breasts
1 package shake n bake extra crispy
1/2 cup crumbled bacon or bacon bits
1/2 cup reduced fat shredded cheddar cheese
1 can cheddar cheese soup
1/4 cup milk


Heat oven to 400°F.

Coat chicken with shake n bake as directed on package; place in 13x9-inch baking dish sprayed with cooking spray. Sprinkle half of the bacon over the chicken.

Bake 20 min. or until chicken is done.

Mix soup and milk until well blended; pour over chicken. Top with cheese and remaining bacon. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve over rice or noodles. Enjoy!

Thursday, February 6, 2014

Deep Dish Spinach and Garlic Whole Wheat Pizza


As a child growing up in Chicago meant that when we ordered a pizza for dinner 75 percent of the time it was a deep dish pizza. I figured that was how pizza was served until I got older and realized the rest of the country doesn't normally eat deep dish pizza. Or at least not like Chicago Deep Dish.  It's my favorite type to eat. I wanted to make a healthier version here at home. I decided on a Spinach and Garlic with a homemade whole wheat crust. It was quite easy to make (dough and all) It turned out great and my whole family loved it!

Deep Dish Spinach and Garlic Whole Wheat Pizza
Serves 2
WW PP=7
Cal 273, Carbs 28.5, Fat 10.5, Fiber 3.1, Protein 16

Ingredients
one ball whole wheat dough (recipe below)
1 cup chopped plum tomatoes
3 cups fresh baby spinach
3 cloves garlic, chopped
1 tbsp. oregano
4 slices reduced fat mozzarella cheese
1/8 cup grated Parmesan cheese

Press dough into a greased 9x2 inch pizza pan. Layer cheese on top of the dough. Then spread on the sauce, chopped garlic, oregano, and spinach. Sprinkle Parmesan cheese over the spinach.

Bake in a 425 degree oven for about 20 minutes. Enjoy!

For the dough
2 cups whole wheat flour
1 1/2 cups all purpose flour
1 tbsp. active dry yeast
1 1/2 cups warm water
1 tbsp olive oil
1 tsp salt
1 tsp granulated sugar

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together.

Place dough onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.

Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.


Wednesday, February 5, 2014

Salsa Cream Cheese Chicken Taco Cups



Last year when I first started dieting I became obsessed with wonton wrappers and cooking with them. I found that they are great for portion control but also nice and filling. I haven't cooked with them in a while and when I saw the wonton wrappers on sale at the grocery store I decided to pick up a pack and created these yummy taco cups. You can't go wrong with cream cheese and chicken! Serve them with a side of rice and you have a delicious meal!

Salsa Cream Cheese Chicken Taco Cups
Makes 12 taco cups
WW PP=3
Cal 127, Carbs 12.2, Fat 4, Fiber 1, Protein 11

Ingredients
2 cups cooked chicken breast, shredded
4 oz. reduced fat cream cheese
1 cup reduced fat cheddar cheese
1/2 cup chunky salsa
1/2 cup fat free re-fried black beans
1 tsp. garlic powder
24 wonton wrappers

Preheat oven to 375 degrees. Spray 12 muffin cups with cooking spray.

Mix together chicken, cream cheese, salsa, beans and garlic powder.

Place one wonton wrapper in each muffin cup. Divide half of the chicken mixture between muffin cups. Sprinkle half of the cheese over the chicken. Repeat layers with another wonton wrapper, chicken mixture, and cheese.

Bake at 375 for 15 minutes, or until cheese is bubbly and wrappers are golden brown. Serve with your favorite taco toppings. Enjoy!

Tuesday, February 4, 2014

Skinny Slow Cooker Zuppa Toscana Soup


There is something so comforting about enjoy a nice bowl of soup on a snowy cold day and today is no exception. I'm totally over this Polar Vortex business and if it's not freezing cold then it is snowing. But what I would give for it to hit 40 degrees! Seriously.....it's the little things. Ha Ha! Anyway, I'm probably one of the few who hasn't had the Olive Garden Zuppa Toscana Soup. I've seen copycat recipes for it all over Pinterest though. I just had to give it a try for myself. My version is more diet friendly but it turned out great! My husband loved it and I see myself making this again soon!

Skinny Slow Cooker Zuppa Toscana Soup
Serves 6
WW PP=6
Cal 244, Carbs 17, Fat 9.6, Fiber 2, Protein 20.8

Ingredients
12 oz. package italian turkey sausage (I used hot)
1 small yellow onion, diced
2 cloves garlic, finely chopped
4 cups spinach
4 cups fat free low sodium chicken broth
1/2 cup fat free half and half
1/4 tsp red pepper flakes
1/3 cup crumbled bacon bits
2 medium russet potatoes cut into chunks
1/2 tsp. salt

In a large saucepan brown sausage, onion, and garlic. Transfer to slow cooker. Pour in chicken broth and half and half. Add in the spinach, potatoes, salt, and red pepper flakes. Cover and cook on low 8 hours or on high for 6. About 15 minutes before serving stir in the bacon bits. Top with grated Parmesan if desired. Enjoy!

Skinny Slow Cooker Zuppa Toscana Soup


There is something so comforting about enjoy a nice bowl of soup on a snowy cold day and today is no exception. I'm totally over this Polar Vortex business and if it's not freezing cold then it is snowing. But what I would give for it to hit 40 degrees! Seriously.....it's the little things. Ha Ha! Anyway, I'm probably one of the few who hasn't had the Olive Garden Zuppa Toscana Soup. I've seen copycat recipes for it all over Pinterest though. I just had to give it a try for myself. My version is more diet friendly but it turned out great! My husband loved it and I see myself making this again soon!

Skinny Slow Cooker Zuppa Toscana Soup
Serves 6
WW PP=6
Cal 244, Carbs 17, Fat 9.6, Fiber 2, Protein 20.8

Ingredients
12 oz. package italian turkey sausage (I used hot)
1 small yellow onion, diced
2 cloves garlic, finely chopped
4 cups spinach
4 cups fat free low sodium chicken broth
1/2 cup fat free half and half
1/4 tsp red pepper flakes
1/3 cup crumbled bacon bits
2 medium russet potatoes cut into chunks
1/2 tsp. salt

In a large saucepan brown sausage, onion, and garlic. Transfer to slow cooker. Pour in chicken broth and half and half. Add in the spinach, potatoes, salt, and red pepper flakes. Cover and cook on low 8 hours or on high for 6. About 15 minutes before serving stir in the bacon bits. Top with grated Parmesan if desired. Enjoy!

Monday, February 3, 2014

Spicy Sausage Bowtie Pasta



Do you ever have one of those days where nothing sounds good for dinner? Well, that's me today. I'm in a bit of a recipe rut and as a food blogger that can definitely be frustrating. I tossed a few ingredients together and came up with this recipe. I wanted to name the recipe Sausage Enchilada Pasta but that just seemed odd. But trust me...the enchilada sauce really works in this recipe. You've got to give it a try. My family loved it!


Spicy Sausage Bowtie Pasta
Serves 6
WW PP=9
Cal 389, Carbs 47.6, Fat 9.3, Fiber 2g, Protein 22

Ingredients
1 package turkey smoked sausage, sliced
12 oz. bow tie pasta, cooked to al dente
1/2 yellow onion, diced
1 can chopped green chiles
1 can red enchilada sauce
1 cup reduced fat shredded pepper jack cheese
1/4 cup shredded reduced fat sharp cheddar cheeses
1/2 cup diced tomatoes
sliced green onions for topping

Over medium high heat saute onion until translucent. Add in the smoked sausage, green chiles, and enchilada sauce. Let simmer for 10 minutes. Toss in the chopped tomatoes and cooked pasta and top with cheese. Enjoy!

Sunday, February 2, 2014

Skinny Crock Pot Chili Cheese Dip



It's Super Bowl Sunday which means football, parties, and lots of yummy snacks! I'm not having a party but I am stopping by a neighborhood one and I decided to bring this delicious and easy 3 ingredient Chili Cheese Dip. It's low cal and low fat and you can indulge without feeling guilty. Now that is my kind of appetizer!

Skinny Crock Pot Chili Cheese Dip
Serves 8-10
WW PP=3
Cal 106, Carbs 9.2, Fat 5.6, Fiber 2g, Protein 5.6

Ingredients
1 8 oz package reduced fat cream cheese
1 can turkey chili (I used one with beans)
1/2 cup reduced fat cheddar jack cheese

Add cream cheese to crock pot and top with chili and cheese. Cover and cook on low for one hour. Stir and serve with tortilla or corn chips. Enjoy!

Certified Angus Beef Brand-Recipe Rehab Challenge



Disclosure: I participated in a campaign on behalf of Mom Central Consulting for the Certified Angus Beef® brand. I received product samples to facilitate my review and a promotional item as a thank you for participating.”


I was recently contacted by Mom Central letting me know I was picked to participate in a recipe challenge using Certified Angus Beef. If you are not familiar with the show Recipe Rehab you should check it out. It airs on the weekends on CBS. Basically families submit their favorite recipes and two chefs are picked to create healthier versions. The family then votes to decided which recipe is the favorite. Seems like a fun idea!




I had to create two beef stew recipes. The first one was a Beef Stew with Barley and the other was a Hearty Beef Stew. Both recipes were created by chefs. Vikki Krinsky created the Beef Stew with Barley and chef Keoni Chang created the Hearty Beef Stew. The challenge was to re-create these recipes into healthier versions. I of course couldn't wait to participate since I love creating healthy spins on classic recipes. Also, living in the Tundra (AKA Chicagoland) means lots of warm comfort foods this time of year and a beef stew couldn't be any more comforting in the dead of winter!

The first stew I made was the Beef Stew with Barley. With delicious ingredients like spinach, mushrooms, carrots, and fresh garlic I knew we would like it!



The second stew I made was the Hearty Beef Stew. This stew consisted of shitake mushrooms, cauliflower, and even sour cream to name a few!




My husband and I sat down to taste both and decide on out favorite. While both were delicious the winner was.......

The Beef Stew with Barley!




We both loved the combination of veggies and spices and overall had more flavor. I would definitley make both again in the future.


So, you might be wondering what makes the Certified Angus Beef Brand so popular?

Since 1978 they have been creating top cuts of meat and is the worlds first brand of beef. The Certified Angus Beef® brand supports local farmers and ranchers across the country, even the rural neighbors of your community for over 35 years! They have met 10 standards for premium quality, including abundant marbling which makes the meat extra juicy and flavorful.

Why consider cooking with beef? Well, it is packed with nutrients including zinc, iron, and protein and is a great source of B vitamins! 29 cuts of beef are lean with less than 10g of fat and 95 mg cholesterol per 3.5 oz serving.

You can find out more about Certified Angus Beef Brand by clicking HERE

Also, be sure to watch award-winning Recipe Rehab on CBS Saturday morning, February 15, for the official winner! Check local listings for air-time.

Certified Angus Beef Brand-Recipe Rehab Challenge



Disclosure: I participated in a campaign on behalf of Mom Central Consulting for the Certified Angus Beef® brand. I received product samples to facilitate my review and a promotional item as a thank you for participating.”


I was recently contacted by Mom Central letting me know I was picked to participate in a recipe challenge using Certified Angus Beef. If you are not familiar with the show Recipe Rehab you should check it out. It airs on the weekends on CBS. Basically families submit their favorite recipes and two chefs are picked to create healthier versions. The family then votes to decided which recipe is the favorite. Seems like a fun idea!




I had to create two beef stew recipes. The first one was a Beef Stew with Barley and the other was a Hearty Beef Stew. Both recipes were created by chefs. Vikki Krinsky created the Beef Stew with Barley and chef Keoni Chang created the Hearty Beef Stew. The challenge was to re-create these recipes into healthier versions. I of course couldn't wait to participate since I love creating healthy spins on classic recipes. Also, living in the Tundra (AKA Chicagoland) means lots of warm comfort foods this time of year and a beef stew couldn't be any more comforting in the dead of winter!

The first stew I made was the Beef Stew with Barley. With delicious ingredients like spinach, mushrooms, carrots, and fresh garlic I knew we would like it!



The second stew I made was the Hearty Beef Stew. This stew consisted of shitake mushrooms, cauliflower, and even sour cream to name a few!




My husband and I sat down to taste both and decide on out favorite. While both were delicious the winner was.......

The Beef Stew with Barley!




We both loved the combination of veggies and spices and overall had more flavor. I would definitley make both again in the future.


So, you might be wondering what makes the Certified Angus Beef Brand so popular?

Since 1978 they have been creating top cuts of meat and is the worlds first brand of beef. The Certified Angus Beef® brand supports local farmers and ranchers across the country, even the rural neighbors of your community for over 35 years! They have met 10 standards for premium quality, including abundant marbling which makes the meat extra juicy and flavorful.

Why consider cooking with beef? Well, it is packed with nutrients including zinc, iron, and protein and is a great source of B vitamins! 29 cuts of beef are lean with less than 10g of fat and 95 mg cholesterol per 3.5 oz serving.

You can find out more about Certified Angus Beef Brand by clicking HERE

Also, be sure to watch award-winning Recipe Rehab on CBS Saturday morning, February 15, for the official winner! Check local listings for air-time.
Related Posts Plugin for WordPress, Blogger...