Monday, June 30, 2014

Pizza Spaghetti Bake




This is a great recipe to make to curb your pizza craving. It's easy to prepare, healthy, and kid friendly. My kind of meal!

Pizza Spaghetti Bake
Serves 6
WW PP=6
Cal 219, Fat 7.2g, Carbs 26.5g , Fiber 3.5g, Protein 12.7g

Ingredients
12 ounces spaghetti (I used Barilla Whole Grain)
1 tsp olive oil
1 red or green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
2 cups pasta sauce
2 oz sliced pepperoni (I used turkey pepperoni)
1 cup italian blend cheese

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

In a large pan, heat olive oil over medium heat. Add peppers and onion and cook 3-5 minutes. Add garlic and saute about one minute. Add pasta sauce and cooked spaghetti. Add half of the pepperoni and add to pasta mixture. Stir in half of the cheese. Pour pasta into a large baking dish. Top with the rest of the cheese and pepperoni.

Broil for about 5 minutes or until cheese is brown and bubbly. Let cool slightly before serving. Enjoy!

Sunday, June 29, 2014

Oven Roasted Potato Salad



It's hard to believe we are approaching July already! With the warm weather comes lots of BBQ's and I am always looking for new sides. While I do like potato salad I rarely make it. I wanted to try something different and I thought why not make a potato salad with a vinaigrette instead of mayo and use roasted potatoes? It was a nice change from the traditional potato salad. It was a hit!

Oven Roasted Potato Salad with Bacon
Serves 6-8

Ingredients
2 pounds red potatoes, quartered
2 tablespoons olive oil
5 slices of bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon stone ground mustard
1 stalk green onion, chopped
Pinch of salt and pepper

Preheat the oven to 375.

On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily. 

Meanwhile heat a skillet over medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp.

In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic and onions. Add in the roasted potatoes and the green onions. Toss gently and serve immediately. Enjoy!

Oven Roasted Potato Salad



It's hard to believe we are approaching July already! With the warm weather comes lots of BBQ's and I am always looking for new sides. While I do like potato salad I rarely make it. I wanted to try something different and I thought why not make a potato salad with a vinaigrette instead of mayo and use roasted potatoes? It was a nice change from the traditional potato salad. It was a hit!

Oven Roasted Potato Salad with Bacon
Serves 6-8

Ingredients
2 pounds red potatoes, quartered
2 tablespoons olive oil
5 slices of bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon stone ground mustard
1 stalk green onion, chopped
Pinch of salt and pepper

Preheat the oven to 375.

On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily. 

Meanwhile heat a skillet over medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp.

In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic and onions. Add in the roasted potatoes and the green onions. Toss gently and serve immediately. Enjoy!

Thursday, June 26, 2014

Southwestern Chopped Salad



I love having salads for dinner in the summertime. When it's hot and you don't want something too heavy I find that salads make the perfect warm weather meal. This Southwestern Chopped Salad is another favorite of mine. I've made it with both chicken and ground beef and by far the ground beef version is my favorite. It's delicious!

Southwestern Chopped Salad
Serves 8
WW PP=5
Cal 225, Carbs 10.7g, Fat 10.6g, Fiber 1.8g, Protein 18.2

Ingredients
1 pound lean ground beef or turkey (I used 93/7)
1 package taco seasoning
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1/2 cup fat free black beans, rinsed
1.25 cups reduced fat shredded cheddar jack cheese
1/2 cup chopped tomatoes
1/2 cup sliced black olives
1/2 cup chopped green onion
1/3 cup sliced pickled jalapenos
2 -3 cups corn or tortilla chips
1/4 cup light catalina dressing 
sour cream, for serving, optional

Cook ground beef until no longer pink. Add taco seasoning and simmer.

Meanwhile add lettuce to a large bowl and add in the cheese, tomatoes, olives, black beans, and green onion and toss well.

Next add the beef/ground turkey to the bowl along with the tortilla chips and toss. Drizzle Catalina dressing over the salad.  Serve with sour cream and jalapenos if desired. Enjoy!

Wednesday, June 25, 2014

Crock Pot Chile Lime Pulled Pork Tacos




While at Target the other day I came across these new marinated pork roasts. They had a bunch of different varieties but when I saw the Chile Lime Marinated Pork I knew I had to buy it. We love pulled pork tacos so I was excited to toss this roast in the in the crock pot and give it a try. It was incredible! Some of the best tacos my husband and I have ever had. Two thumbs up from both of us. I look forward to making these again soon!


Crock Pot Chile Lime Pulled Pork Tacos
Makes 10 Tacos
WW PP=5
Cal 204, Carbs 16.4, Fat 7.9, Fiber 1, Protein 15.6

Ingredients
2 lbs. Archer Farms Chile Lime Marinated Pork Roast
10 flour tortillas
sour cream, chopped tomato, shredded cheese, cilantro etc. for toppings

Place pork in bottom of crock pot. Add about 1/4 cup water. Cover and cook on low for 6-7 hours.

Remove pork from crock pot and shred.

To assemble tacos evenly divide pork and spoon onto flour tortillas. Top with any additional toppings of your choice. Enjoy!



Tuesday, June 24, 2014

Cheesy Salsa Chicken Pasta



I'm always looking for new ways to prepare pasta but this dish goes way back. Back to the days when I had my first apartment in my early 20's. It was such a simple and low budget meal. Which is pretty much most of the meals I made back then. But it is so so good! It's been a while since I've made it so I decided that would be our dinner for tonight. My husband loves it and my picky toddler gobbled it up!


Cheesy Salsa Chicken Pasta
Serves 6
WW PP=8
Cal 328, Carbs 49, Fat 5.1, Fiber 2, Protein 20.6

Ingredients
12 oz. medium shell pasta, cooked to al dente
1.5 cups chunky salsa
1.5 cups shredded four cheese american blend (I used kraft)
2 chicken breasts, cooked and cut into chunks

Cook pasta and set aside.

Meanwhile in a large sauce pan melt cheese and salsa. Once smooth add in the chicken. Pour over hot pasta. Garnish with green onion or cilantro if desired. Enjoy!



Monday, June 23, 2014

Caribbean Jerk Chicken Sandwiches with Citrus Slaw



Nothing screams summer like these sweet and spicy Caribbean Jerk Chicken Sandwiches. Today was the perfect day to make these. With the heat and humidity around here it could feel like the tropics! You can prepare your chicken any way you'd like but I like to grill mine. They were a hit!


Caribbean Jerk Chicken Sandwiches
Makes 4 Sandwiches
WW PP=7
Cal 311, Carbs 32.7, Fat 5.5, Protein 1, Fiber 26.2


Ingredients
4 boneless skinless chicken breasts
1 cup Carribean Jerk Marinade, divided (I used Lawry's)
2 cups citrus coleslaw (my recipe is below)
Rolls or hamburger buns

In a large ziploc bag, pour 1/2 cup marinade over chicken. Seal and place in fridge for at least one hour.

Remove chicken and discard marinade. Grill over medium high heat for 6-7 minutes per side or until juices run clear. About 5 minutes before removing from grill, baste with remaining marinade.

Assemble sandwiches by place one chicken breast in a bun and top with 1/4 cup citrus slaw. Enjoy!

Citrus Slaw Recipe
1 bag shredded cabbage
1/2 cup light mayo
3 tbsp. orange juice
3 tbsp. lemon juice
1 tbsp. white vinegar
1 tbsp. sugar

Whisk mayo, vinegar, sugar, and juices together. Gently fold in cabbage. Cover and refrigerate for at least one hour. (I find the longer the better) 

Caribbean Jerk Chicken Sandwiches with Citrus Slaw



Nothing screams summer like these sweet and spicy Caribbean Jerk Chicken Sandwiches. Today was the perfect day to make these. With the heat and humidity around here it could feel like the tropics! You can prepare your chicken any way you'd like but I like to grill mine. They were a hit!


Caribbean Jerk Chicken Sandwiches
Makes 4 Sandwiches
WW PP=7
Cal 311, Carbs 32.7, Fat 5.5, Protein 1, Fiber 26.2


Ingredients
4 boneless skinless chicken breasts
1 cup Carribean Jerk Marinade, divided (I used Lawry's)
2 cups citrus coleslaw (my recipe is below)
Rolls or hamburger buns

In a large ziploc bag, pour 1/2 cup marinade over chicken. Seal and place in fridge for at least one hour.

Remove chicken and discard marinade. Grill over medium high heat for 6-7 minutes per side or until juices run clear. About 5 minutes before removing from grill, baste with remaining marinade.

Assemble sandwiches by place one chicken breast in a bun and top with 1/4 cup citrus slaw. Enjoy!

Citrus Slaw Recipe
1 bag shredded cabbage
1/2 cup light mayo
3 tbsp. orange juice
3 tbsp. lemon juice
1 tbsp. white vinegar
1 tbsp. sugar

Whisk mayo, vinegar, sugar, and juices together. Gently fold in cabbage. Cover and refrigerate for at least one hour. (I find the longer the better) 

Thursday, June 19, 2014

Bacon Wrapped Honey Dijon Grilled Chicken




We grill all the time when it's warm outside and I love BBQ Chicken but wanted to mix it up a bit and this Bacon Wrapped Honey Dijon Grilled Chicken was a great choice! I loved the sweet and salty combo from the Honey Dijon and Bacon. It was a hit!

Bacon Wrapped Honey Dijon Grilled Chicken
Serves 4
WW PP=5
Cal 210, Carbs 2, Fat 10, Protein 26

Ingredients
4 boneless skinless chicken breasts
1 tbsp garlic powder
1/3 cup honey dijon mustard
8 slices center cut bacon

Sprinkle garlic powder over each chicken breast. Spread about 1.5 tbsp honey dijon over each and then wrap with two pieces bacon.

Grill over medium high heat for 6-7 minutes per side or until juices run clear. Serve with additional honey dijon for dipping, if desired. Enjoy!


Bacon Wrapped Honey Dijon Grilled Chicken




We grill all the time when it's warm outside and I love BBQ Chicken but wanted to mix it up a bit and this Bacon Wrapped Honey Dijon Grilled Chicken was a great choice! I loved the sweet and salty combo from the Honey Dijon and Bacon. It was a hit!

Bacon Wrapped Honey Dijon Grilled Chicken
Serves 4
WW PP=5
Cal 210, Carbs 2, Fat 10, Protein 26

Ingredients
4 boneless skinless chicken breasts
1 tbsp garlic powder
1/3 cup honey dijon mustard
8 slices center cut bacon

Sprinkle garlic powder over each chicken breast. Spread about 1.5 tbsp honey dijon over each and then wrap with two pieces bacon.

Grill over medium high heat for 6-7 minutes per side or until juices run clear. Serve with additional honey dijon for dipping, if desired. Enjoy!


Wednesday, June 18, 2014

Spicy Sausage Skillet Pasta



I really love one pot dishes during a busy week. Simple and easy clean up. This Spicy Sausage Skillet Pasta contains all my favorites and is ready in under 30 minutes.


Spicy Sausage Skillet Pasta
Serves 6
WW PP=10
Cal 403, Carbs 48.8, Fat 11, Fiber 2, Protein 23.1

Ingredients
1 tsp. extra virgin olive oil
14 oz. smoked turkey sausage, sliced
1 small onion, chopped
2.5 cups chicken broth
14.5 oz. can petite diced tomatoes, drained
1/2 reduced fat milk 
1 tsp cayenne pepper
12 oz pasta (I used cavatappi)
1 cup reduced fat shredded cheddar cheese



Heat olive oil in a large skillet over medium-high heat. Add sausage and onion and saute until sausage is slightly browned.

Turn heat up to high then add chicken broth, tomatoes, milk, and cayenne pepper. Bring to a boil then add pasta and stir to combine. Top with shredded cheese. Cover and simmer for 10 minutes, or until pasta is al dente, stirring once or twice.  Enjoy!

Tuesday, June 17, 2014

Crock Pot Chicken Club Tacos





I'm really enjoying the hot weather we've been having around here. It's about time! As much as I love the heat, I don't particularly like it in my kitchen, which is why I love using my Crock Pot in the summer. This is a fantastic taco recipe to make when you don't feel like using your oven. They are my version of Chili's Chicken Club Tacos except made in the Crock Pot. They are delicious!


Crock Pot Chicken Club Tacos
Makes 12 Tacos
WW PP=5
Cal 187, Carbs 12, Fat 9.7, Fiber 1. Protein 13.2


Ingredients
16 oz. boneless skinless chicken breasts
1 tbsp, dry ranch seasoning
1 tbsp. chili powder
1 tsp. garlic powder
8 slices applewood smoked bacon cooked crisp
Shredded lettuce
Diced tomatoes
1.5 cups reduced fat shredded Cheddar Jack Cheese
3/4 cup reduced fat Southwest or Ranch dressing
12 Flour or Corn Tortillas (We used Hard Shell)


Season the chicken with dry seasonings and arrange in bottom of crock pot. Cover and cook on low for four hours. Remove chicken and shred.

To assemble tacos evenly distribute chicken and cheese among each taco shell.  Top each taco with lettuce, diced tomatoes, bacon and 1 tbsp. chipotle dressing. Enjoy!

Thursday, June 12, 2014

Pesto Chicken Club Sandwiches




I think these are the perfect Summer sandwiches. Grilled Chicken tossed in pesto sauce topped with bacon and melted cheese. Yummy! I also love this sandwich because it is made on the grill so I don't need to worry about using my oven when it's hot outside. They were delicious!


Pesto Chicken Club Sandwiches
Makes 4 Sandwiches

Ingredients
4 boneless skinless chicken breasts
1/2 cup pesto sauce
4 slices cheese of your choice (I used Swiss)
4 slices tomato
8 slices bacon
4 bakery rolls

Grill chicken over medium high heat for 7 minutes per side or until juices run clear. About one minute before removing from grill brush each chicken breast with two tbsp. pesto and top with cheese. Once cheese is melted remove from grill.

To prepare sandwiches-place each chicken breast on a bun and top with one slice tomato,two slices bacon, and additional pesto if desired. Enjoy!

Wednesday, June 11, 2014

Sweet and Spicy Pineapple Chicken Bowls




I'm normally not one to indulge in Asian inspired dishes and even though this isn't traditional Chinese it's my version of an Asian inspired meal! Oh my word...it was so incredibly good. My husband of course was so excited to dig in since he loves any type of stir fry or Chinese food. He loved it too. An overall win/win!


Sweet and Spicy Pineapple Chicken Bowls
Serves 4
WW PP=11
Cal 428, Carbs 69.5, Fat 4, Fiber 2, Protein 28

Ingredients
16 oz. boneless skinless chicken breasts, cut into chunks
2 tbsp. cornstarch
1/4 cup flour
1 tbsp oil, divided
1 tsp minced garlic
1 tsp. red pepper flakes
2 cups pineapple chunks
1 red bell pepper, chopped
1 cup fresh pineapple chunks
3 green onions, sliced
1/2 cup spicy pineapple sauce (I used Archer Farms)
4 cups cooked rice

Toss chicken in corn starch and flour and set aside. 

Heat 1/2 tablespoon of the oil in large nonstick skillet over medium-high heat. Add garlic and red pepper flakes and saute for about one minute. Add red pepper and pineapple and stir fry for about 3-4 minutes. Add sauce and cook until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5-10 minutes or until cooked through. Return pepper mixture to skillet; stir fry until well blended. Garnish with green onion and additional red pepper flakes if desired. Serve over rice. Enjoy!

Tuesday, June 10, 2014

BBQ Chicken Ranch Club Pasta Salad



I came up with this recipe on a whim. It was getting late in the day and I still hadn't figured out what to have for dinner. I always have chicken on hand so I grilled up some chicken tenderloins and tossed them in BBQ Sauce and thought they would go great with pasta. It was a hit. My picky toddler loved it so much he had seconds and my husband thought it was great as well. I think I will be making this dish a lot this summer!


BBQ Chicken Ranch Club Pasta Salad
Serves 10
WW PP=9
Cal 371, Carbs, 47.8, Fat 9.1, Fiber 2.5, Protein 21.6

Ingredients
16 oz. boneless skinless chicken tenderloins
16 oz. box tri color rotini pasta
1/2 cup BBQ Sauce (I used Stubbs)
6 oz. white cheddar cheese, cut into cubes
1/2 cup corn
1/2 cup bacon bits or cooked and crumbled bacon
1 can chopped green chilies
1 tomato, diced
1/2 cup Hidden Valley Ranch Sandwich Spread

Grill chicken over medium-high heat 10-12 minutes or until juices run clear. Spread 1/4 cup of bbq sauce over chicken. Sliced and set aside.

While chicken is cooking in a large saucepan cook pasta to al dente. Drain and rinse with cool water.

In a large mixing bowl combine pasta with remaining bbq sauce and ranch spread. Stirring well to coat. Toss in the grilled chicken and remaining ingredients. Serve immediately. Enjoy!






Monday, June 9, 2014

Grilled Citrus Chicken Tacos




These Grilled Citrus Chicken Tacos make the perfect summertime meal. I love grilled chicken on just about anything so I knew I was going to love these tacos. Serve them with fresh mandarin oranges and a spritz of fresh lemon juice cheese and you have a healthy and delicious dinner!

Grilled Citrus Chicken Tacos
Makes 10 Tacos
WW PP=4
Cal 169, Carbs 17.8, Fat 3.9, Fiber 1, Protein 16.8

Ingredients
1.5 lbs chicken tenderloins
1 cup Lawrys Hawaiian Marinade, divided
1 cup mandarin orange pieces, chopped
2 tbsp. fresh lemon juice
1.5 cups Queso fresco or Monterrey jack cheese
10 corn tortillas
green onion or cilantro, optional for topping

In a large freezer bag place chicken and 1/2 cup of marinade. Seal and place in the fridge for at least one hour. (I did mine for about 3)

Grill chicken over medium high heat for about 10-12 minutes or until juices run clear. Baste chicken in remaining 1/2 cup of marinade. Remove from heat and slice.

To assemble tacos place equal amounts of sliced chicken in each tortilla. Top with chopped oranges, and cheese. Spritz with fresh lemon and top with green onion or cilantro. Enjoy!

Sunday, June 8, 2014

Three Cheese Penne Bake with Meatballs



The inspiration behind this dish actually came from a Kraft recipe that I had found a few months ago. I did some tweaking to suit our tastes (I used meatballs instead of chicken) and it was an instant hit with the family. You really can't go wrong with pasta and lots of cheese. It was fantastic!


Three Cheese Penne Bake with Meatballs
Serves 8

Ingredients
16 oz. Penne Pasta
16 oz. Italian meatballs
1 tsp. garlic powder
1 tsp. dried basil leaves
1 can diced tomatoes, drained
1 jar pasta sauce
2 oz. cream cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
1/4 cup shredded Parmesan Cheese


Heat oven to 375.

Cook pasta in large saucepan to al dente. Drain and set aside. 

Meanwhile heat tomatoes, spaghetti sauce, and meatballs. Simmer on low heat for 15 min, stirring occasionally. Stir in cream cheese, basil, and garlic powder.

Stir in 1/2 cup mozzarella; and then add noodles. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 20 min. or until heated through; top with remaining cheeses. Bake an additional 3 min. or until mozzarella is melted. Enjoy!

Thursday, June 5, 2014

Spicy Garlic Grilled Chicken




I am obsessed with Buffalo Wild Wings. It's actually kind of crazy how much I love their wings considering we have a few really good non-chain wing places in the area. One of my favorite sauces at B Dubs is the Spicy Garlic. I don't know what it is about that sauce but it is sooo addicting! I figured I'd make my own simple version of it at home and toss it in some grilled chicken. It was amazing!


Spicy Garlic Grilled Chicken
Serves 4
WW PP=3
Cal 127, Carbs 1.7, Fat 3, Protein 21

Ingredients
4 boneless skinless chicken breasts
3/4 cup franks buffalo wing sauce
2 tsp. garlic powder
1/2 tsp. rice wine vinegar
1 tsp. honey
4 sliced green onions

Grill chicken over medium high heat for 7-8 minutes per side or until juices run clear.

While chicken in cooking, in a medium bowl whisk together wing sauce, garlic powder, rice wine vinegar, and honey.

About 2 minutes before removing chicken from grill, baste with sauce. Top with sliced green onions and blue cheese crumbles and serve over rice (optional). Enjoy!

Wednesday, June 4, 2014

Creamy Jalapeno Popper Pasta



It's a damp, cold, and dreary day here in Chicagoland. Our weather is so crazy. Yesterday 80 and Sunny and today it's in the 50's and raining. The cool weather has put me in the mood for a spicy dish. This Jalapeno Popper Pasta contains all of my favorites. Cheese, Bacon, and of course Jalapeno's! It's the perfect combo. Spicy, but not too spicy. It was delish!


Creamy Jalapeno Popper Pasta
Serves 6

Ingredients
12 oz. pasta of your choice, cooked to al dente
1 tbsp olive oil
4 oz. reduced fat cream cheese
1 cup reduced fat cheddar cheese
1 cup skim milk
1/4 cup shredded parmesan cheese
1/2 cup cooked and  crumbled bacon
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
1 jalapeno. diced and seeded


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

In a large saute pan, heat olive oil over medium-high heat. Add jalapeno and cook for 3 minutes, or until softened. 

Reduce heat to medium and add cream cheese and  milk, stirring until smooth. Add cheddar and parmesan cheese, garlic powder, salt, and onion powder. Stirring frequently until melted. Once melted stir in bacon. 

Add cooked pasta to sauce and toss until combined. Garnish with extra jalapeno if desired. Enjoy!

Tuesday, June 3, 2014

Baked Chipotle Beef Tacos




I created this recipe with ingredients I already had on hand in the house. I always have a supply of chipotle peppers because we love things spicy around here! These tacos are a simple weeknight dinner but so delicious and a fun twist on a traditional taco!


Baked Chipotle Beef Tacos
Makes 10 Tacos
WW PP=4
Cal 177, Carbs 8.3, Fat 8.8, Fiber 1, Protein 13.9

Ingredients
1.5 lbs lean ground beef or turkey
2 tbsp. chili powder
1 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
1/3 cup water
2 chipotle peppers in adobo
3/4 cup reduced fat shredded jack cheese
10 hard shell tacos
Shredded Lettuce, Tomatoes, Sour Cream for toppings

Pre-Heat oven to 350

Brown ground beef over medium high heat. Drain and add in the dry seasonings, chipotle peppers, and water. Let simmer for about 10 minutes. Spoon into taco shells and sprinkle with cheese.

Bake for about 15 minutes or until cheese is melted. Serve with additional toppings of your choice. Enjoy!


Monday, June 2, 2014

Grilled Chicken Caesar Flatbread



Who doesn't love a good salad in the summer? I sure love them and one of my all time favorites has to be a Grilled Chicken Caesar Salad. Combine that with some tasty flatbread and you've got one delicious dinner!

Grilled Chicken Caesar Flatbread
Serves 4
WW PP=10
Cal 402, Carbs 31.5, Fat 13.7, Fiber 2, Protein 36.5

Ingredients
4 boneless, skinless chicken breasts
4 pieces of flat bread
Salt and freshly ground black pepper
1/3 cup Reduced Fat Caesar dressing
1 cup chopped tomatoes
1/2 cup mozzarella cheese
1 cup shredded romaine lettuce,
1/2 cup Shredded Parmesan Cheese


Season chicken with salt and pepper and grill for 6-7 minutes on each side. Brush some of the Caesar dressing on each side until finished cooking, remove from heat. Slice into ¼-inch strips. Sprinkle flatbread with shredded mozzarella and grill until cheese is melted.

To Assemble: Divide the sliced chicken between each flatbread. Top with the lettuce, tomatoes and drizzle with the Caesar dressing. Top with shredded Parmesan cheese and serve. Enjoy!

Sunday, June 1, 2014

Simple Summer Pasta


This pasta is another favorite in my house. It makes the perfect meal when you are in the mood for something light. I don't know about you, but when it's really hot outside I don't want a heavy meal. This dish is easy to prepare and weight watchers friendly so you can enjoy it without the guilt.

Simple Summer Pasta
Serves 6
WW PP=9
Cal 363, Carbs 42.5, Fat 15, Fiber 5, Protein 12.6

Ingredients
12 oz Thin Spaghetti or Angel Hair Pasta ( I used Ronzoni)
1/4 cup Extra Virgin Olive Oil
1 Cup Chopped Grape Tomatoes
2 tablespoons fresh chopped garlic
1/4 teaspoon red pepper flakes
1/2 cup cooked crumbled bacon
1/2 cup shredded Parmesan cheese

Boil pasta as directed on package. Meanwhile, in a large skillet heat olive oil and add in tomatoes Saute for 5-6 minutes, add garlic and red pepper and turn heat to low. Add bacon and immediately toss with cooked pasta. Top with shredded Parmesan cheese. Enjoy!
Related Posts Plugin for WordPress, Blogger...