Tuesday, December 30, 2014

Slow Cooker Honey Mustard Chicken Sandwiches


Are you looking for a quick and easy weeknight dinner? Well, then do I have the meal for you! These Slow Cooker Honey Mustard Chicken Sandwiches are so easy and delicious. The perfect meal after a busy day!

Slow Cooker Honey Mustard Chicken Sandwiches
Makes 4 Sandwiches
WW PP=11
Cal 407, Carbs 30, Fat 14, Fiber 1, Protein 41

Ingredients
4-5 oz. boneless skinless chicken breasts
1/2 tsp. salt
1/2 tsp. dry mustard powder
1 tsp. garlic powder
1/2 cup light honey mustard
1 cup shredded cheese of your choice (I used cheddar jack)
4 rolls-I used pretzel rolls

Arrange chicken in bottom of slow cooker. Season with salt, mustard powder, and garlic powder. Add in honey mustard. Cover and cook on low 3.5 hours. Top with shredded cheese and continue cooking another 15 minutes or until cheese is melted. Serve on bakery rolls and enjoy!


Monday, December 29, 2014

Buffalo Chicken Baked Penne



It's hard to believe that the New Year is just around the corner. I don't know about you, but 2014 flew by for me! I do find myself blogging less over the holidays but this is one of my favorite dishes and it's too good not to share! If you are a fan of Buffalo Chicken then you will have to try this dish!


Buffalo Chicken Baked Penne
Serves 6

Ingredients
12 oz penne pasta cooked to al dente
2 cups shredded chicken breast
2 cloves garlic, minced
1 tbsp dry ranch seasoning
1/2 cup buffalo wing sauce (I used Frank’s)
2 tbsp. butter
1 tbsp. flour
1/2 cup milk
2 cups shredded cheese, divided (I used gouda)
1/4 cup panko bread crumbs



Preheat the oven to 350 degrees F.

Add penne to a baking dish.

In a medium saucepan over low heat whisk together butter and flour forming a roux. Once bubbly stir in the milk, once cup of the shredded cheese, and buffalo sauce. Stirring often, until well blended.

Season cooked chicken with ranch and add to the cheese mixture.  Pour over the pasta and toss.

Sprinkle remaining cup of cheese and panko bread crumbs over the top of the pasta.

Bake until golden, approximately 20-25 minutes. Top with crumbled blue cheese and green onions, if desired. Enjoy!

Sunday, December 28, 2014

Salsa Chicken Rolled Tacos




I don't eat Taco Bell. Honestly, the last time I had it was probably pre-kids after a night out with friends. Although the commercials I've seen recently for their new Rolled Tacos has made me want to make them...badly! Isn't a rolled taco just a taquito? That is what I always thought but whatever they are called these were delish!

Rolled Salsa Chicken Tacos
Makes 8 Tacos
WW PP=4
Cal 173, Fat 2.7g, Carbs 20.2g, Fiber 5g, Protein 13.8g

Ingredients
2 cups cooked shredded chicken
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 tsp. cumin
1 cup salsa
1 cup reduced fat shredded Mexican cheese blend
8 small flour tortillas (I used low carb high fiber)
Toppings of your choice (sour cream, cilantro, etc)

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 like a log.

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 tacos with cooking spray and bake at 400 for 20-25 minutes or until lightly browned. Enjoy!

Monday, December 22, 2014

Buffalo Ranch Chicken Tender Sandwiches



It's December and yet either my husband or I will still go outside and grill. Yes, we are probably a bit crazy given that we live in Chicago. There is something I love about grilled chicken and buffalo sauce. Such a tasty combination!

Buffalo Ranch Chicken Tender Sandwiches
Makes 2 Sandwiches

Ingredients
6 chicken tenderloins
2 slices cheddar cheese
1/3 cup buffalo wing sauce
6 tbsp. ranch dressing
1/4 cup blue cheese crumbles
1 loaf crusty french bread

Grill chicken over medium heat 5-6 minutes or until juices run clear. Toss in wing sauce.

To assemble sandwiches-Cut a 6 inch slice of french bread for each sandwich. Place 3 chicken tenderloins onto each sandwich. Top with one slice cheese, 3 tbsp. ranch dressing, and 1/8 cup blue cheese crumbles. Drizzle top with extra wing sauce if desired. Enjoy!



Sunday, December 21, 2014

Southwest Chicken Pasta


It's hard to believe that Christmas is on Thursday! That came up quick! Speaking of quick....this Southwest Chicken Pasta is the perfect simple meal. Easy and delicious!


Southwest Chicken Pasta
Serves 8
WW PP=9
Cal 333, Carbs 48.7, Fat 7.2, Fiber 2, Protein 20.5

Ingredients
16 oz. Bowtie pasta, cooked to al dente
2.5 cups chopped chicken (I used chicken tenderloins that we grilled)
1 can rotel
2 tsp. Southwest seasoning blend (I used Mrs. Dash)
1.5 cups shredded american cheese blend
1/2 cup corn
3 green onions sliced

Season chicken with southwest seasoning.

In a large saucepan over medium high heat whisk together cheese and rotel. Once melted pour mixture over hot cooked pasta and toss with chicken, corn, and top with green onions.

Enjoy!





Thursday, December 18, 2014

Crock Pot Orange Chicken



It's not often that I try to make anything that I would consider to be Chinese food, so I like to call this my "Asian Inspired" dish. My husband loves loves loves Chinese food, me on the other hand, well...not so much. I do love orange chicken though and if I can make it in the crock pot then I like it even better! I served this along side homemade egg rolls (recipe coming soon) and it was fantastic!

Crock Pot Orange Chicken
Serves 4
WW PP=5
Cal 209, Carbs 28, Fat 1.2, Protein 22.5

Ingredients
16 oz. boneless skinless chicken tenderloins
3/4 cup orange marmalade
1 tsp. sesame oil
1 tsp. garlic chili paste
2 tbsp. soy sauce
1/2 tsp. rice wine vinegar

Arrange chicken in the bottom of crock pot. Whisk together remaining ingredients and pour over chicken.

Cover and cook on low 3-4 hours. Right before serving break chicken into chunks and serve over rice. Enjoy!

Crock Pot Orange Chicken



It's not often that I try to make anything that I would consider to be Chinese food, so I like to call this my "Asian Inspired" dish. My husband loves loves loves Chinese food, me on the other hand, well...not so much. I do love orange chicken though and if I can make it in the crock pot then I like it even better! I served this along side homemade egg rolls (recipe coming soon) and it was fantastic!

Crock Pot Orange Chicken
Serves 4
WW PP=5
Cal 209, Carbs 28, Fat 1.2, Protein 22.5

Ingredients
16 oz. boneless skinless chicken tenderloins
3/4 cup orange marmalade
1 tsp. sesame oil
1 tsp. garlic chili paste
2 tbsp. soy sauce
1/2 tsp. rice wine vinegar

Arrange chicken in the bottom of crock pot. Whisk together remaining ingredients and pour over chicken.

Cover and cook on low 3-4 hours. Right before serving break chicken into chunks and serve over rice. Enjoy!

Tuesday, December 16, 2014

Taco Enchilada Bake

I
It's taco Tuesday again and tonight I am making a Taco Enchilada Bake. Basically, it is beef tacos with an enchilada filling that is topped with cheese and baked. I am the one in the family with the taco obsession and since my husband gets sick of them quickly I am always thinking of new ways to prepare them and these were a hit!



Taco Enchilada Bake
Serves 6
WW PP=8
Cal 298, Carbs 19.6, Fat 14, Fiber 1, Protein 20.6

Ingredients
1 lb lean ground beef or turkey (I used ground turkey)
3 tsp. Taco seasoning
1 can enchilada sauce
1 can rotel,drained
1.25 cups reduced fat cheddar cheese
12 hard shell tacos
Shredded lettuce and chopped tomatoes for topping



Pre-Heat oven to 350

Brown ground beef over medium high heat. Drain and add in the taco seasoning, rotel, and enchilada sauce. Let simmer for about 5 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, December 15, 2014

Sour Cream and Bacon Crock Pot Chicken



I'm loving my Crock Pot these days and most of my meals lately have been made in it. Like this Sour Cream and Bacon Crock Pot Chicken. What I love about this dish is that I was able to make it without any canned soups. I served it over noodles (but it would be great over rice too) It was a hit in my house!



Sour Cream and Bacon Crock Pot Chicken
Serves 4
WW PP=6
Cal 252, Carbs 4.2, Fat 12.2, Protein 28.7

Ingredients
16 oz. boneless skinless chicken
5 oz. reduced fat cream cheese
1/3 cup reduced fat sour cream
1/4 cup reduced fat milk
1 tsp. garlic powder
1/2 tsp. salt
1/2 cup crumbled bacon or bacon bits


Arrange chicken in bottom of crock pot. Season with salt.

In a bowl whisk together cream cheese, sour cream, milk, and garlic powder. Pour over chicken. Cover and cook on low 4-5 hours. Serve over noodles or rice. Enjoy!

Sour Cream and Bacon Crock Pot Chicken



I'm loving my Crock Pot these days and most of my meals lately have been made in it. Like this Sour Cream and Bacon Crock Pot Chicken. What I love about this dish is that I was able to make it without any canned soups. I served it over noodles (but it would be great over rice too) It was a hit in my house!



Sour Cream and Bacon Crock Pot Chicken
Serves 4
WW PP=6
Cal 252, Carbs 4.2, Fat 12.2, Protein 28.7

Ingredients
16 oz. boneless skinless chicken
5 oz. reduced fat cream cheese
1/3 cup reduced fat sour cream
1/4 cup reduced fat milk
1 tsp. garlic powder
1/2 tsp. salt
1/2 cup crumbled bacon or bacon bits


Arrange chicken in bottom of crock pot. Season with salt.

In a bowl whisk together cream cheese, sour cream, milk, and garlic powder. Pour over chicken. Cover and cook on low 4-5 hours. Serve over noodles or rice. Enjoy!

Sunday, December 14, 2014

Crock Pot Brown Sugar Balsamic Pork Chops



Well that title was a mouthful! I rarely make pork chops in the crock pot because I am always worried about them drying out. That was until now. These pork chops were so moist and tender that they literally fell apart.I served them on a bed of rice with extra sauce drizzled on top. They were incredible!

Crock Pot Brown Sugar Balsamic Pork Chops
Serves 4
WW PP=7
Cal 282, Carbs 9.7, Fat 8.7, Protein 40.2


Ingredients
2 lbs boneless top loin pork chops (I used 8 thin)
1/8 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup water
1 tsp. Salt
2 tsp. Garlic Powder
1 tbsp. Cornstarch
1 tbsp. Water

Arrange chops in bottom of crock pot. Season with salt.

In a bowl whisk together remaining ingredients and pour over chops.

Cover and cook on low 3-4 hours. Remove pork from crock pot. Transfer liquid to a small sauce pan and whisk in cornstarch and water. Heat until thickened and drizzle over pork. Enjoy!

Introducing the new Sprint Sharp Aquos Crystal Smartphone #MC #SprintMom #Sponsored

“I participated in an Influencer Activation Program on behalf of Influence Central for Sprint. I received a sample device to facilitate this review.”


As most know already, I am a Sprint Mom Ambassador. I've been lucky enough to be able to test out the latest Sprint devices like the new Sprint Sharp Aquos Crystal Smartphone. I didn't even know Sharp made smartphones! But let me tell you, I was impressed. My first thoughts upon receiving this phone is that I was immediately drawn to the unique shape, large 5 inch HD screen, and sleek feature. I also love the color as well. A nice change from the traditional black smartphones that I so often see. What I also enjoy about this smartphone is the Harmans Live Stage which provides a more "headphone" listening experience by adding dimension to the sound. How cool is that? Listening to music on my smartphone is very important to me and that makes the audio on this device sound amazing! Another great feature this phone offer is the "night catch" feature. With night catch you are able to brighten your photo and the background when taking nighttime pictures.




This smartphone also comes with all the Google Apps.




Did you know that SoftBank and Sprint merged together to bring the Sharp Aquos Crystal to the US? Sprint and it's pre-paid brands (Virgin Mobile USA and Boost Mobile) are the exclusive carriers for the Sharp Aquos. Also, Boost Mobile and Virgin Mobile customers have the choice of how they wish to finance their smartphone with each brand offering its own unique benefits.

The Sharp Aquos Crystal Smartphone also comes with these additional features:

Wi-Fi Calling allows users to use their voice and messaging services over existing home, office and public Wi-Fi networks

Clari-Fi™ technology improves digital sound quality by restoring all types of compressed digital music

Clip Now, which takes screenshots with one swipe and saves them with an embedded URL for easy sharing

8MP rear-facing and 1.2MP front-facing cameras

Crystal clear HD Voice

Embedded 2,040mAh battery

1.2GHz quad-core processor, 1.5GB (RAM) and 8GB (ROM)

Click HERE for more information about the Sprint Sharp Aquos Crystal Smartphone and you can also visit Sprint.Com.

Introducing the new Sprint Sharp Aquos Crystal Smartphone #MC #SprintMom #Sponsored

“I participated in an Influencer Activation Program on behalf of Influence Central for Sprint. I received a sample device to facilitate this review.”


As most know already, I am a Sprint Mom Ambassador. I've been lucky enough to be able to test out the latest Sprint devices like the new Sprint Sharp Aquos Crystal Smartphone. I didn't even know Sharp made smartphones! But let me tell you, I was impressed. My first thoughts upon receiving this phone is that I was immediately drawn to the unique shape, large 5 inch HD screen, and sleek feature. I also love the color as well. A nice change from the traditional black smartphones that I so often see. What I also enjoy about this smartphone is the Harmans Live Stage which provides a more "headphone" listening experience by adding dimension to the sound. How cool is that? Listening to music on my smartphone is very important to me and that makes the audio on this device sound amazing! Another great feature this phone offer is the "night catch" feature. With night catch you are able to brighten your photo and the background when taking nighttime pictures.




This smartphone also comes with all the Google Apps.




Did you know that SoftBank and Sprint merged together to bring the Sharp Aquos Crystal to the US? Sprint and it's pre-paid brands (Virgin Mobile USA and Boost Mobile) are the exclusive carriers for the Sharp Aquos. Also, Boost Mobile and Virgin Mobile customers have the choice of how they wish to finance their smartphone with each brand offering its own unique benefits.

The Sharp Aquos Crystal Smartphone also comes with these additional features:

Wi-Fi Calling allows users to use their voice and messaging services over existing home, office and public Wi-Fi networks

Clari-Fi™ technology improves digital sound quality by restoring all types of compressed digital music

Clip Now, which takes screenshots with one swipe and saves them with an embedded URL for easy sharing

8MP rear-facing and 1.2MP front-facing cameras

Crystal clear HD Voice

Embedded 2,040mAh battery

1.2GHz quad-core processor, 1.5GB (RAM) and 8GB (ROM)

Click HERE for more information about the Sprint Sharp Aquos Crystal Smartphone and you can also visit Sprint.Com.

Thursday, December 11, 2014

Buffalo Chicken Calzones




Looking for a quick and easy dinner? Then be sure to give these tasty Buffalo Chicken Calzones a try. They are a fun change from the traditional and if you are "Buffalo" obsessed like I am then you are sure to love them!

Buffalo Chicken Calzones
Makes 4 Calzones
WW PP=10
Cal 368, Carbs 37.2, Fat 12.2, Fiber 1, Protein 28.2

Ingredients
2 cups chopped chicken breast
1/3 cup buffalo wing sauce (I used Franks)
1 tbsp. dry ranch seasoning
1/2 cup crumbled bacon or bacon bits
4 slices reduced fat provolone cheese
1 refrigerated pizza crust

Pre-Heat oven to 425. Lightly spray a baking sheet with cooking spray.

In a large mixing bowl combine chicken, bacon, ranch seasoning, and wing sauce.

Unroll dough; place on cookie sheet.

Starting at the center, press out dough into a large rectangle; cut into 4 (7x5-inch) rectangles.

Spoon 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Lay one slice of cheese over each. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.

Bake 12 to 15 minutes or until light brown. Enjoy!

Buffalo Chicken Calzones




Looking for a quick and easy dinner? Then be sure to give these tasty Buffalo Chicken Calzones a try. They are a fun change from the traditional and if you are "Buffalo" obsessed like I am then you are sure to love them!

Buffalo Chicken Calzones
Makes 4 Calzones
WW PP=10
Cal 368, Carbs 37.2, Fat 12.2, Fiber 1, Protein 28.2

Ingredients
2 cups chopped chicken breast
1/3 cup buffalo wing sauce (I used Franks)
1 tbsp. dry ranch seasoning
1/2 cup crumbled bacon or bacon bits
4 slices reduced fat provolone cheese
1 refrigerated pizza crust

Pre-Heat oven to 425. Lightly spray a baking sheet with cooking spray.

In a large mixing bowl combine chicken, bacon, ranch seasoning, and wing sauce.

Unroll dough; place on cookie sheet.

Starting at the center, press out dough into a large rectangle; cut into 4 (7x5-inch) rectangles.

Spoon 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Lay one slice of cheese over each. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.

Bake 12 to 15 minutes or until light brown. Enjoy!

Wednesday, December 10, 2014

Skillet Shells and Cheese with Bacon




Once in a while I just need to splurge on a cheesy pasta dish. And this is one of my favorites! Actually my whole family loves this dish. It's definitely not diet friendly but it's oh so good!

Skillet Shells and Cheese with Bacon
Serves 6

Ingredients
16 oz. medium shell pasta
2 cups shredded american cheese blend, divided
1.5 cups low fat milk
2 tbsp. butter
1 tbsp. flour
1 tsp. salt
1 tsp. black pepper
6 slices bacon, cooked and crumbled
1/2 cup ritz crackers, crushed

Cook pasta to al dente, drain and set aside.

While pasta is cooking, in a large skillet melt the butter. Once melted whisk in flour, salt, and pepper. Stir for about 3 minutes. Slowly, stir in the milk and once thickened add in half of the shredded cheese. Stir until melted.

Add in the cooked pasta and top with remaining shredded cheese, crushed crackers, and bacon.

Place under broiler for about 3-4 minutes or until the top is golden brown. Enjoy!

Tuesday, December 9, 2014

Spicy Ranch Crock Pot Chicken Tacos



It's Taco Tuesday in our house tonight and I wanted to mix things up a bit by making these Spicy Ranch Crock Pot Chicken Tacos. When I was at Target last week I found that Hidden Valley makes a Spicy Ranch Seasoning. Well, as soon as I saw that I knew I had to pick some up since we love things spicy around here! These were a definite hit with the hubster and I'll definitely be making them again soon!

Spicy Ranch Crock Pot Chicken Tacos
Makes 10 Tacos
WW PP=3 per taco
Cal 104, Carbs 8.6, Fat 3.2, Fiber 1, Protein 9.8

Ingredients
16 oz. boneless skinless chicken
3 tsp. Spicy Ranch Seasoning
1/4 cup chicken broth
10 hard shell tacos (I used Stand n Stuff)
Taco Toppings (cheese, tomato, lettuce etc)

Arrange chicken in bottom of crock pot. Sprinkle ranch seasoning evenly over chicken. Pour in chicken broth. Cover and cook on low 3-4 hours. Break chicken into pieces and assemble tacos. Enjoy!


Monday, December 8, 2014

Southwest Buttermilk Oven Fried Chicken



I've made baked chicken plenty of times in my life but I have never tried to make oven "fried" chicken before. Kinda crazy, but I always thought it would be time consuming and I like easy meals. Well, this chicken recipe is definitely easy...and only four ingredients! It turned out perfectly!

Southwest Buttermilk Oven Fried Chicken
Makes 8 pieces
WW PP=4 Per Piece
Cal 170, Carbs 11, Fat 6.7, Protein 17.2


Ingredients
8 pieces of chicken (I used boneless skinless thighs)
1 cup all purpose flour
1.25 cups buttermilk
2 tbsp. southwest seasoning blend (I used Mrs. Dash)
1/2 tsp. salt


Place chicken in large freezer Ziploc bag. Pour buttermilk over chicken. Place in fridge for at 5 hours. (The longer the better!)

In a large bowl mix together flour, seasoning blend, and salt. Dredge each piece of chicken in flour mixture and lay onto a cookie sheet fitted with a oven safe wire rack on top.

Bake 400 for 40-45 minutes (flipping halfway) or until golden brown and juices run clear. Enjoy!

Southwest Buttermilk Oven Fried Chicken



I've made baked chicken plenty of times in my life but I have never tried to make oven "fried" chicken before. Kinda crazy, but I always thought it would be time consuming and I like easy meals. Well, this chicken recipe is definitely easy...and only four ingredients! It turned out perfectly!

Southwest Buttermilk Oven Fried Chicken
Makes 8 pieces
WW PP=4 Per Piece
Cal 170, Carbs 11, Fat 6.7, Protein 17.2


Ingredients
8 pieces of chicken (I used boneless skinless thighs)
1 cup all purpose flour
1.25 cups buttermilk
2 tbsp. southwest seasoning blend (I used Mrs. Dash)
1/2 tsp. salt


Place chicken in large freezer Ziploc bag. Pour buttermilk over chicken. Place in fridge for at 5 hours. (The longer the better!)

In a large bowl mix together flour, seasoning blend, and salt. Dredge each piece of chicken in flour mixture and lay onto a cookie sheet fitted with a oven safe wire rack on top.

Bake 400 for 40-45 minutes (flipping halfway) or until golden brown and juices run clear. Enjoy!

Sunday, December 7, 2014

Italian Tortellini Skillet



I don't know about you, but the month of December around here is busy! Even busier on the weekends so lately I've been either relying on my Crock Pot to do most of my cooking or I've been making simple meals like this Italian Tortellini Skillet. Super easy to prepare and ready in under 30 minutes!

Italian Tortellini Skillet
Serves 4

Ingredients
1 package Italian Chicken Sausage (I used Johnsonville)
4 cups spinach and cheese tortellini (I used Barilla)
2 cups pasta sauce
1 1/2 cups fat free chicken broth
2 cloves garlic, finely chopped
1/4 cup grated Parmesan cheese
1/2 cup shredded pizza blend cheese
1/4 tsp red pepper flakes (optional, but we like things spicy!)

Spray a large skillet with non stick cooking spray and add in the sausage. Cook until sausage is starting to brown. Next add in your garlic and cook for another minute. Add in your chicken broth, pasta sauce, and red pepper flakes. Once mixture starts to simmer add your tortellini. Cover and cook over low heat for 14 minutes. About five minutes before serving sprinkle parmesan  and pizza blend cheese over the top. Let cheese melt, serve and enjoy!

Thursday, December 4, 2014

Ranch Chicken Tater Tot Casserole



This tasty casserole is a spin on my Buffalo Chicken Tater Tot Casserole. It was so incredibly good and easy to make!

Ranch Chicken Tater Tot Casserole
Serves 8
WW PP=6
Cal 234, Carbs 16.2, Fat 11.1, Fiber 2, Protein 17.1

Ingredients
3 cups cooked chicken, diced
2 tsp. dry ranch seasoning
1/3 cup crumbled bacon bits
1/3 cup light ranch dressing
1 tsp garlic powder
3/4 package Tater Tots
1 cup reduced fat shredded cheddar cheese
sliced green onions, for topping

Pre-Heat oven to 400

Mix ranch dressing, dry ranch seasoning, and chicken together. Spread mixture in the bottom of a 13×9 casserole dish.

Arrange the tater tots lengthwise and in rows evenly over the chicken. Sprinkle cheddar cheese on top of potatoes. Top with crumbled bacon.

Bake for 40-45 minutes or until potatoes are cooked through and crispy. Top with sliced green onions. Enjoy!

Ranch Chicken Tater Tot Casserole



This tasty casserole is a spin on my Buffalo Chicken Tater Tot Casserole. It was so incredibly good and easy to make!

Ranch Chicken Tater Tot Casserole
Serves 8
WW PP=6
Cal 234, Carbs 16.2, Fat 11.1, Fiber 2, Protein 17.1

Ingredients
3 cups cooked chicken, diced
2 tsp. dry ranch seasoning
1/3 cup crumbled bacon bits
1/3 cup light ranch dressing
1 tsp garlic powder
3/4 package Tater Tots
1 cup reduced fat shredded cheddar cheese
sliced green onions, for topping

Pre-Heat oven to 400

Mix ranch dressing, dry ranch seasoning, and chicken together. Spread mixture in the bottom of a 13×9 casserole dish.

Arrange the tater tots lengthwise and in rows evenly over the chicken. Sprinkle cheddar cheese on top of potatoes. Top with crumbled bacon.

Bake for 40-45 minutes or until potatoes are cooked through and crispy. Top with sliced green onions. Enjoy!

Wednesday, December 3, 2014

Crock Pot Chicken Cordon Bleu Soup



I've prepared Chicken Cordon Bleu just about every way imaginable except in soup form. What the heck was I thinking? I was clearly missing out! This was crazy good...and easy! I'm all about easy meals this time of year. Next time you are in the mood for a hearty soup...give this one a try. You won't be disappointed!


Crock Pot Chicken Cordon Bleu Soup
Makes 8 Cups
WW PP=5 per cup
Cal 206, Carbs 12.7, Fat 8.7, Fiber 1, Protein 19.1

Ingredients
6 cups fat free chicken broth
1 cup water
1 cup lowfat milk (I used 2 percent)
1 small yellow onion, chopped
1 tsp. salt
1 tsp. garlic powder
6 cups shredded hash brown potatoes (I used frozen)
4 oz. reduced fat cream cheese, softened
1/2 cup shredded swiss cheese
1/2 cup shredded cheddar cheese
2 cups cooked chopped chicken
1 cup chopped ham

Add chicken broth, water, potatoes, cream cheese, salt, and garlic powder to crock pot. Stir until combined. Cover and cook on low 6 hours.

After 6 hours add in the chicken, ham, milk, and cheeses. Cover and continue cooking for an additional 45 minutes or until cheese is melted and soup is thickened. Ladle into bowls and enjoy!

Tuesday, December 2, 2014

Crock Pot Lemon Chicken



During the busy Holiday season, I am all about simple meals and this tasty Crock Pot Lemon Chicken is one of them. Made with only 4 ingredients this is one of the easiest chicken recipes. Serve over rice or noodles and dinner is ready!


Crock Pot Lemon Chicken
Serves 4
WW PP=4
Cal 150, Carbs 3, Fat 6, Protein 21

Ingredients
16 oz. boneless skinless chicken (I used tenderloins)
2 tbsp. butter
Juice of two lemons
1 dry italian seasoning packet

Arrange chicken in bottom of crock pot. Add butter and lemon juice and sprinkle italian seasoning on top.

Cover and cook on low 4-5 hours. Serve over rice or noodles. Enjoy!

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