Saturday, May 31, 2014

Citrus Salsa



One of my favorite snacks (especially in the summer) are Chips and Salsa. It makes a great warm weather appetizer and make it with fresh fruit? Um...yes, please! This tasty salsa combines fruit and veggies for a sweet and spicy salsa. It was amazing!

Citrus Salsa
Makes about 2 cups

Ingredients
2 cups Mandarin oranges, chopped
Juice of 1 Lime
2 vine ripened tomatoes, diced
1 jalapeno seeded and diced
1/2 teaspoon rice vinegar
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
Pinch of Kosher salt

Gently toss the oranges, tomato, jalapeno, lime juice, vinegar, oil, and salt in a large bowl until combined. Place in the fridge for about 30 minutes. Serve with tortilla chips or fresh veggies. Enjoy!

Thursday, May 29, 2014

Lemon Chicken Pasta Salad



This is a great refreshing summer salad when you don't feel like using the oven and are in the mood for a light dinner. Serve it alongside some crusty french bread and you have a delicious meal!


Lemon Chicken Pasta Salad
Serves 8
WW PP=9
Cal 340, Carbs 42, Fat 10.6, Fiber 2, Protein 19


Ingredients
16 oz. boneless skinless chicken breasts
16 oz. tri color spiral pasta
1 Italian seasoning packet
3 tbsp. lemon pepper seasoning blend (I love Mrs. Dash)
1 red bell pepper chopped
4 tbsp.olive oil
3 tbsp. water
1/4 cup Parmesan cheese

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

Meanwhile mix together Italian seasoning, water, and olive oil in a large bowl. Stir in pasta. Place in fridge.

Season chicken with lemon pepper and grill 8-9 minutes per side or until juices run clear. Slice chicken and serve over chilled pasta. Sprinkle with Parmesan cheese. Enjoy!


Tuesday, May 27, 2014

Skinny Loaded Potato Salad



Now that the warm weather is here I'm thinking more and more about Potato and Pasta Salad recipes and this one is another favorite of mine. You can't even tell that it is low cal and low fat! That is my kind of potato salad!


Skinny Loaded Potato Salad
Serves 8
WW PP=5
Cal 191, Carbs 23.8, Fat 6.5, Fiber 2, Protein 8.8

Ingredients
10 small red potatoes
1/2 cup crumbled bacon bits
1 cup reduced fat sour cream
1 cup reduced fat shredded cheddar jack cheese
1 tsp. salt
3 green onions, sliced
1 tomato, chopped

Cut potatoes into chunks and place in a large pot of salted water. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for about 25 minutes or until tender. Drain and let cool.

In a large bowl combine sour cream, tomato, bacon, green onions, and cheese. Gently fold in potatoes. Place in the refrigerator for at least an hour if not longer. Enjoy!




I'm a Sprint Ambassador and my thoughts on the HTC One (M8) Harman/Kardon Edition #MC #Sprintmom #Sponsored

“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 who follow my blog know already that I am a Sprint Ambassador and for the past few weeks I have been happily testing out Sprint's latest Smart Phone. The HTC One (M8) Harman/Kardan Edition is a great phone. It is an android 4.4 and besides being a 4G smart phone it also has HD voice which reduces background noise when calling another Sprint HD voice enabled smart phone. (which my husband has) This light weight phone comes with a 5 inch screen and takes fantastic photos and videos as well. 

But what I love the most about this smart phone is it's musical features. As a person who is constantly listening to music I was excited to check them out. The HTC One Harman/Kardan has superior sound quality like I have never experienced before. It has patented Clari-Fi Technology which analyzes digital audio files in real time and restores what was lost in compression. Basically making it sound like you are listening to live music!  Pretty amazing! The phone also came with an incredible wireless speaker that you can remotely play music from. That really came in handy when having BBQ's. I was able to bring the speaker outside and enjoy all my favorites songs. As a part of Sprint’s new Sprint Sound Sessions, Sprint is giving customers access to Spotify’s catalog of more than 20 million songs and since I am already a fan of Spotify I was really excited. I have a feeling we are going to be listening to a lot of music this summer! To find out more information on the HTC One Harman/Kardan be sure to check out the website HERE.

Thursday, May 22, 2014

Buffalo Bacon Shells and Cheese

If you follow my blog then it comes as no surprise when I post "Buffalo" style recipes. Both my husband and I love Buffalo sauce and I really enjoy cooking with it. This pasta combines two of my favorites (well, actually three) Bacon, Mac and Cheese, and Buffalo Sauce. It's so good and what I love even more is that it is weight watchers friendly! I can enjoy this tasty pasta without any guilt. Now that is my kind of meal!





Buffalo Bacon Shells and Cheese
Serves 6
WW PP=10
Cal 386, Carbs 47.3, Fat 12.3, Fiber 5g, Protein 17.6

Ingredients
12 oz medium shell pasta (I used Ronzoni)
1/2 cup buffalo wing sauce (I love Franks)
1/2 cup cooked and crumbled bacon
1.5 cups shredded four cheese american blend (I like kraft)
3 oz. reduced fat cream cheese
3/4 cup low fat milk
1/4 crumbled blue cheese

Cook pasta to al dente.

While pasta is cooking, in a large sauce pan over low-medium heat whisk together milk and cream cheese until smooth and bubbly. Slowly stir in the shredded cheese. Once melted add in the buffalo sauce. Toss in the cooked bacon and pour mixture over the shell pasta. Once fully combined top with crumbled blue cheese. Enjoy!

Wednesday, May 21, 2014

Crock Pot Balsamic BBQ Pulled Chicken Sandwiches




I love making pulled chicken and pork in the crock pot. It's so easy and I try to avoid using the oven when it's warm outside. I also love Balsamic Vinegar so I knew I would love this sandwich! Sweet and tangy and delicious!


Crock Pot Balsamic BBQ Pulled Chicken Sandwiches
Makes 4 Sandwiches
WW PP=8
Cal 330, Carbs 46.2, Fat 4.5, Fiber 1, Protein 24

Ingredients
4 boneless skinless chicken breasts
1/3 cup balsamic vinegar
3 tbsp. honey (you can always add more depending on how sweet you'd like it)
1 tsp. garlic powder
1/4 cup ketchup
Hamburger or bakery buns

Place chicken in bottom of crock pot. Whisk together remaining ingredients and pour over chicken. Cover and cook on low 4 hours. Shred chicken and serve on buns. Enjoy!

Tuesday, May 20, 2014

Crock Pot Ranch Chicken Taco Casserole




Gotta love the warm weather! At least I do. Finally! I switched up my recipe to make it Crock Pot friendly since I didn't feel like using the oven today. This is one of the easiest casseroles I have ever made. The whole family loved it, especially my 3 year old and he is a bit of a picky eater. I can't wait to make this one again soon!


Crock Pot Ranch Chicken Taco Casserole
Serves 6
WW PP=5
Cal 209, Carbs 11.3, Fat 9.3, Fiber 1, Protein 20.6

Ingredients
16 oz. boneless skinless chicken (I used tenderloins)
1 tbsp. chili powder
1 tbsp. dry ranch seasoning
2 tbsp. light ranch dressing
1 can rotel, drained
1/3 cup light sour cream
1 cup reduced fat shredded cheddar jack cheese
2 cups crushed tortilla chips

Arrange chicken in bottom of crock pot. Sprinkle with dry ranch seasoning and chili powder. Add in the rotel. Cover and cook on low for 3-4 hours.

During the last 30 minutes of cooking shred chicken and stir in the sour cream and ranch dressing. Continue cooking.

To assemble casserole: Lay one cup crushed tortilla chips on the bottom of the casserole dish. Add chicken mixture, remaining tortilla chips and top with shredded cheese.

Broil about 3-4 minutes or until cheese is melted. Enjoy!

Monday, May 19, 2014

Spicy Dr. Pepper BBQ Pork Chops



I love making pork chops on the grill. I think the they taste amazing and I am always looking for new sauces to baste them in. My husband loves Dr. Pepper so I knew he would love this sauce. Sweet and Spicy and of course delicious!


Spicy Dr. Pepper BBQ Pork Chops
Serves 4
WW PP=5
Cal 205, Carbs 16, Fat 5, Protein 23

Ingredients
4 boneless pork loin chops
1 cup Dr. Pepper (I used Dr. Pepper 10)
1/4 cup brown sugar
1/2 tsp. cayenne pepper
2 tbsp. apple cider vinegar
1 tbsp. dijon mustard
1 cup tomato sauce

For the sauce, whisk all ingredients and cook over medium-high heat for about 15 minutes. Stirring often. Reduce heat to low and let simmer another 5-10 minutes.

For the chops-Grill over medium-high heat about 10 minutes per side (depending on thickness) About 2 minutes before removing from grill baste with sauce. Enjoy!





Sunday, May 18, 2014

Three Cheese Crusted Italian Baked Chicken



This is a simple baked chicken dish but oh so delicious! It goes great over a bed of pasta or rice. It's a family favorite in our house!


Three Cheese Crusted Italian Baked Chicken
Serves 4
WW PP=7
Cal 258, Carbs 13, Fat 9.7, Protein 29

Ingredients
4 chicken cutlets
1 cup finely shredded Italian blend cheese (I used Sargento)
1/2 cup Italian style panko bread crumbs
1 tsp. garlic powder
1 tsp. Italian seasoning blend
1 egg, beaten
cooked pasta of your choice

Pre-Heat Oven to 425.

Season chicken with garlic powder and Italian seasoning.

Meanwhile in a large mixing bowl combine cheese and bread crumbs. In another small bowl beat egg.

Dip chicken in egg and then into the cheese/bread crumb mixture.

Lay each cutlet in a lightly sprayed casserole dish. Bake for 20 minutes or until juices run clear.

Serve over hot pasta. Enjoy!


Thursday, May 15, 2014

Mini Italian Club Melt Sandwiches




These tasty little sandwiches make the perfect appetizer, lunch, or light dinner. I was in the mood for something simple and these sandwiches were just the thing! Easy to prepare and delicious!


Mini Italian Club Melt Sandwiches
Makes 10 Sandwiches

Ingredients
10 dinner rolls
1/2 cup pesto sauce
10 slices cheese (I used swiss)
10 slices bacon
10 slices ham
10 slices salami
1 oz. sliced pepperoni
10 slices tomato
4 tbsp. melted butter
1 tbsp. garlic powder

Pre-Heat oven to 350.

Combine melted butter and garlic powder in a small bowl. Set aside.

Assemble sandwiches by spreading 1 tbsp pesto on each roll and topping with one slice ham, salami, cheese, tomato, and 3 slices pepperoni. Place each sandwich in a baking dish and pour garlic butter evenly over sandwiches.

Bake for about 10 minutes or until cheese is melted and sandwiches are warm. Enjoy!

Wednesday, May 14, 2014

Slow Cooker Creamy Salsa Ranch Chicken



I'm really beginning to wonder what is up with this weather. It's cold, then warm, and back to cold again. I'm blaming these crazy temps on the never ending Sinus Infection that I am trying to get rid of! This chilly weather has me craving something spicy and this Creamy Salsa Ranch Chicken is definitely the perfect dish to warm me up! It makes the perfect weeknight meal!


Slow Cooker Creamy Salsa Ranch Chicken
Serves 4
WW PP=5
cal 186, Carbs 17.5, Fat 3.5, Fiber 2, Protein 22

Ingredients
16 oz. boneless skinless chicken
2 tbsp. dry ranch seasoning
1.5 cups chunky salsa
2 oz. reduced fat cream cheese
1/2 cup fat free black beans, rinsed and drained


Arrange chicken in bottom of crock pot. Sprinkle ranch seasoning over chicken and add in remaining ingredients. Cover and cook on low for 3-4 hours. Break chicken into pieces and serve over rice or tortilla chips. Enjoy!

Monday, May 12, 2014

Grilled Firecracker Chicken



Happy Monday! I hope everyone had a great weekend and for those who celebrate, a nice Mother's Day! We had great weather this weekend and another warm day today so I am taking advantage of the nice weather and grilling once again especially since it is supposed to get cold later on this week. 50's? In the middle of May? Ugh. Anyway, this Grilled Firecracker Chicken was the perfect mix of sweet and spicy and was great served over rice. It was delicious!


Grilled Firecracker Chicken
Serves 4
WW PP=4
Cal 155, Carbs 12, Fat 3, Protein 21

Ingredients
4 boneless skinless chicken breasts
1/2 cup brown sugar
3 tbsp. buffalo wing sauce (I like Franks)
1 tbsp. sriracha
1/4 tsp salt
4 tsp. apple cider vinegar
1/2 tsp. red pepper flakes
2 tsp. minced garlic
2 tbsp. water

Place chicken into a Ziploc bag.

In a large bowl whisk together brown sugar, wing sauce, sriracha, salt, vinegar, minced garlic, red pepper flakes, and water. Take about 1/4 cup of the mixture and pour over chicken. Marinate for at least one hour but the longer the better.

Save remaining marinade, cover, and refrigerate.

Grill chicken over medium high heat for 7-8 minutes per side or until juices run clear. Remove chicken from grill, slice, and serve over rice. Heat remaining marinade and pour over chicken. Enjoy!

Thursday, May 8, 2014

Lemon Pesto Chicken Pasta




Finally, a beautiful warm day! This is the perfect recipe to make when you don't feel like using the oven. It's a great summery meal. You can either grill the chicken or cook it in the crock pot. I've done it both ways but today I grilled my chicken. Either way it will be a hit!


Lemon Pesto Chicken Pasta
Serves 8
WW PP=7
Cal 255, Carbs 32, Fat 6.7, Fiber 2g, Protein 17

Ingredients
1 16oz. box pasta of your choice, cooked to al dente (I used bowties)
16 oz. boneless skinless chicken 
2 tbsp. Lemon Pepper Seasoning Blend (I love Mrs. Dash)
1 tbsp. fresh lemon juice
1/2 cup pesto sauce

Sprinkle chicken with lemon seasoning blend and lemon juice. Grill over medium high heat for 7-8 minutes or until juices run clear. Cut chicken into pieces and toss with pesto sauce and pasta. Enjoy!

Wednesday, May 7, 2014

Crock Pot Chicken Fajita Tacos




If you are looking for an easy weeknight meal then this is the recipe for you! It's easy to prep and your crock pot does all the work for you. A fun twist on traditional fajitas. These tacos are delicious!


Crock Pot Chicken Fajita Tacos
Makes 10 Tacos
WW PP=3
Cal 104, Carbs 8.7, Fat 3.2, Fiber 1g, Protein 9.9


Ingredients
16 oz fajita seasoned chicken tenders (I used Market Pantry Brand)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small yellow onion, sliced
1 plum tomato, diced
1 tbsp. fresh lime juice
10 Hard Shell Tacos
shredded cheese, sour cream, cilantro for toppings

Arrange chicken in bottom of crock pot. Top with sliced peppers, tomato, and onion. Add in lime juice. Cover and cook on low 4 hours.

To assemble tacos break up chicken into chunks and spoon into taco shells. Top with shredded cheese and any other toppings of your choice. Enjoy!

Tuesday, May 6, 2014

Brown Sugar and Bacon Wrapped BBQ Chicken




I'm obsessed with the grill lately. Now that we are finally starting to get some nice weather I am wanting to use it more and more. This recipe is absolutely AMAZING. If you love bacon you are going to love this chicken! My family sure did!


Brown Sugar and Bacon Wrapped BBQ Chicken
Serves 4
WW PP=6
Cal 245, Carbs 18, Fat 6.5, Protein 27

Ingredients
4 boneless skinless chicken breasts
1/4 cup brown sugar
1 tsp. garlic powder
8 slices center cut bacon
1/2 cup bbq sauce (I like Stubbs)

Sprinkle each chicken breast evenly with brown sugar.

Take two slices of bacon and wrap over each chicken breast. Securing ends with a toothpick.

Grill 7-8 minutes per side or until juices run clear. Right before removing from grill baste chicken with BBQ Sauce. Enjoy!

Monday, May 5, 2014

Four Cheese Taco Pasta



This morning I had originally planned on making one of our favorite pasta dishes until I realized it was Cinco De Mayo. So, I ended up turning my Italian pasta dish into a Cinco De Mayo pasta dish by putting my own Mexican spin on it. Nothing is easier than this Four Cheese Taco Pasta and if you have kids they are sure to enjoy this cheesy pasta!



Four Cheese Taco Pasta
Serves 8
WW PP=9
Cal 350, Carbs 47.5, Fat 7, Fiber 5g, Protein 22

Ingredients
1 16 oz. box shell pasta, cooked to al dente (I used ronzoni)
1 lb. lean ground beef (I used 96/4)
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cumin
1 cup shredded four cheese blend (I used Kraft)
1 cup chunky salsa
1/2 cup light sour cream
cilantro, green onion, chopped tomato, for garnish

In a large skillet brown ground beef. Add in the chili, garlic, onion powder, and cumin. Stir in the salsa. Let simmer for 2 minutes. Add the shredded cheese and sour cream. Pour over the cooked shells and garnish with cilantro, chopped tomato, or green onion. Enjoy!

Sunday, May 4, 2014

Buttermilk Ranch Grilled Chicken



Do you ever have days that seem never ending, and not in a good way? Today is one of those days. Longest. Day. Ever. Maybe it's because I've been sick with a sinus infection all week that doesn't want to go away, but ugh....I'm ready for a new week. That's for sure. Anyway, this has has always been a favorite chicken dish in our house. These chicken breasts are packed with flavor and super moist. I like to serve them on a bed of mashed potatoes. Simple and easy!


Buttermilk Ranch Grilled Chicken
Serves 4
WW PP=3
Cal 117, Carbs 1.5, Fat 3g, Protein 21

Ingredients
4 boneless, skinless chicken breasts
1 cup reduced fat buttermilk
4 garlic cloves, minced
1 tbsp lemon juice
1 tsp salt
1 tbsp dry ranch dip mix

Place chicken in a large resealable plastic bag. In a small bowl combine buttermilk, garlic, ranch seasoning, and lemon juice. Pour over chicken; seal bag and turn to coat. Refrigerate at least 1 hour but I think the longer the better!

Preheat grill to medium-high. Remove chicken from marinade. Place chicken on grill. Grill, covered, 7 minutes per side or until juices run clear. Remove chicken from grill, and serve with sides of your choice. Enjoy!

Stonyfield Organic Yogurt Pouches-A great healthy snack for your little ones. #MC #Sponsored

I participated in a Blogger Activation on behalf of Mom Central Consulting for Stonyfield. I received coupons to facilitate my shopping trip and a promotional item to thank me for participating.


Yogurt is a popular snack in our house. I'm very particular about what I feed my three year old and that includes snacks as well. I also try and feed my little guy organic whenever possible. I've always been a fan of Stonyfield Organics. My son has been eating their yogurt since age one. I was excited to learn about these new Refrigerated Yogurt Pouches. The first organic refrigerated yogurt pouches. They come in a bunch of delicious flavors and I love how they make the perfect on the go snack!

These tasty pouches are packed with calcium and vitamin d as well as DHA which is so important for little ones in their first years of life. Stonyfield does not use antibiotics, pesticides, or gmo's. Also, these yogurt pouches have no artificial flavors or high fructose corn syrup. Which is something I try to avoid at all costs! 

The Stonyfield line is great because the products grow with your child. From baby, toddler, to kids there is an option for all three stages of development. 

I let my son decide which flavor he wanted and he decided on Strawberry and Strawberry Beet-Berry. They were both a hit but his favorite was the Strawberry!




You can find these new yogurt pouches in the refrigerated section of your grocery store. For more information on Stonyfield Organics and to find a store near you that sells these tasty yogurt pouches be sure to visit their website. You can also find Stonyfield on FacebookTwitter, Pinterest, and Instagram.






Thursday, May 1, 2014

Crock Pot Honey Lime Chicken Enchilada Bowls



Yum is all I can say about these Honey Lime Chicken Enchilada Bowls. It was a fun change from traditional enchiladas and so much easier to prepare. They were a hit with the whole family!

Honey Lime Chicken Enchilada Bowls
Serves 4
WW PP=10
Cal 380, Carbs 46.5, Fat 7.5, Fiber 2, Protein 34

Ingredients
16 oz. boneless skinless chicken
1 tbsp. chili powder
1 tsp. garlic powder
2 tbsp. honey
1 cup enchilada sauce
1/4 cup fresh lime juice
1 cup reduced fat shredded cheddar jack cheese
4 cups rice of your choice
1 can chopped green chiles

Arrange chicken in bottom of crock pot. Season with chili and garlic powder.

In a small bowl whisk together honey and lime juice. Pour over chicken along with enchilada sauce and green chiles.

Cover and cook on low 4 hours.

To assemble bowls-Add one cup cooked rice to each bowl and top with shredded chicken, 1/4 cup cheese, and any other additional toppings of your choice. I used chopped tomatoes and tortilla chips. Enjoy!

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