Thursday, February 26, 2015

Spicy Ranch Chicken Club Wraps





I love wraps for dinner and I'm always looking for new recipes. These Spicy Ranch Chicken Club Wraps may not be very original but they sure are tasty, filling, and low calorie. That is my kind of meal!


Spicy Ranch Chicken Club Wraps
Makes 4
WW PP=9
Cal 338, Carbs 20, Fat 15, Fiber 13, Protein 48

Ingredients
2 cups cooked chopped chicken breast
1 tbsp. dry spicy ranch seasoning
1/4 cup reduced fat ranch dressing
8 slices center cut bacon, cooked crisp
4 slices reduced fat cheese of your choice (I used swiss)
4 low carb high fiber wraps (I used La Tortilla Factory)
shredded lettuce, tomato, for topping

Sprinkle cooked chicken with spicy ranch seasoning. Mix in ranch dressing.


Arrange chicken and two slices bacon, one slice cheese, lettuce, and tomato down the center of the tortilla. Fold bottom third of tortilla over filling, fold sides toward center. Tightly roll up to secure filling. Cut in half and enjoy!

Spicy Ranch Chicken Club Wraps





I love wraps for dinner and I'm always looking for new recipes. These Spicy Ranch Chicken Club Wraps may not be very original but they sure are tasty, filling, and low calorie. That is my kind of meal!


Spicy Ranch Chicken Club Wraps
Makes 4
WW PP=9
Cal 338, Carbs 20, Fat 15, Fiber 13, Protein 48

Ingredients
2 cups cooked chopped chicken breast
1 tbsp. dry spicy ranch seasoning
1/4 cup reduced fat ranch dressing
8 slices center cut bacon, cooked crisp
4 slices reduced fat cheese of your choice (I used swiss)
4 low carb high fiber wraps (I used La Tortilla Factory)
shredded lettuce, tomato, for topping

Sprinkle cooked chicken with spicy ranch seasoning. Mix in ranch dressing.


Arrange chicken and two slices bacon, one slice cheese, lettuce, and tomato down the center of the tortilla. Fold bottom third of tortilla over filling, fold sides toward center. Tightly roll up to secure filling. Cut in half and enjoy!

Wednesday, February 25, 2015

Slow Cooker Chili Lime Pulled Pork Burrito Bowls


I never ever get sick of Mexican food. I seriously could eat it every day. My husband on the other hand is the complete opposite. When I say we are having tacos his usual response is...."Again?" I love tacos...what can I say! Anyway, I was having my usual taco cravings today but instead of tacos I decided to mix things up for my husbands sake. While at Target this morning I picked up a Chili Lime Pork Tenderloin and came up with this delicious Pulled Pork Burrito Bowl Recipe. Super easy and a great change from taco night!

Slow Cooker Chili Lime Pulled Pork Burrito Bowls
Serves 4
WW PP=12
Cal 458, Carbs 48, Fat 16, Fiber 7, Protein 36

Ingredients
1-2 lb Chili Lime Pork Roast (I used Archer Farms)
4 cups cooked brown rice
1 cup fat free black beans
1 cup reduced fat shredded cheddar cheese
1 tomato chopped
any other toppings of your choice

Place roast in bottom of slow cooker. Add in 1/4 cup water. Cover and cook on low 4-6 hours. Shred and set aside.

To assemble Burrito Bowls-Add one cup of rice and 4 oz meat to bowl. Top with 1/4 cup black beans, 1/4 cup shredded cheese, tomato, and any other toppings of your choice. Enjoy!

Tuesday, February 24, 2015

Crock Pot Pizza Chicken



I threw this meal together at the very last minute. I wanted to incorporate all the flavors of a pizza into my chicken and basically that is how this meal came about. The flavor combo was wonderful! I served mine over pasta but it is delicious any way you serve it!

Crock Pot Pizza Chicken
Serves 4
7ww pp per serving
Cal 277, Carbs 7.5g, Fiber 1g, Fat 14g, Protein 32

Ingredients
4 boneless skinless chicken breasts
2 tbsp garlic powder
2 tbsp. grated parmesan cheese
1 tbsp dry Italian Seasoning Blend
1 cup 2 percent milk shredded mozzarella
1.5 cups pizza sauce
2.5 servings turkey pepperoni (about 41 slices)

Place chicken in the bottom of your crock pot. Season with garlic powder, oregano, and parmesan cheese. Cook on low 3 hours. Add remaining ingredients, stir, and cook an additonal hour. Serve chicken as is or shred and serve over pasta. Enjoy!

Monday, February 23, 2015

Slow Cooker Chicken Cordon Bleu



It's frigid outside today and I was definitely craving comfort food for dinner and this Slow Cooker Chicken Cordon Bleu was it! It makes the perfect cold weather meal and is a family favorite!


Slow Cooker Chicken Cordon Bleu
Serves 4
WW PP=9
Cal 336, Fat 8.2g, Carbs 30g, Fiber 1g, Protein 36.7g

Ingredients
4 boneless skinless chicken breasts
1 cup cooked diced ham
1 cup 98 percent fat free cream of mushroom soup
1/2 cup fat free milk
4 slices swiss cheese (I used sargento ultra thin swiss)
2 cups dried herb stuffing mix

Arrange chicken in bottom of slow cooker.

Mix together the soup and milk in a small bowl. Pour half of the soup mixture over the chicken. 

Cover with swiss cheese and ham.

Pour the remaining soup over the chicken, cheese, and ham

Sprinkle the stuffing on top

Cover, and cook on low for 4 to 6 hours, or 2 to 3 hours on high. Enjoy!

Slow Cooker Chicken Cordon Bleu



It's frigid outside today and I was definitely craving comfort food for dinner and this Slow Cooker Chicken Cordon Bleu was it! It makes the perfect cold weather meal and is a family favorite!


Slow Cooker Chicken Cordon Bleu
Serves 4
WW PP=9
Cal 336, Fat 8.2g, Carbs 30g, Fiber 1g, Protein 36.7g

Ingredients
4 boneless skinless chicken breasts
1 cup cooked diced ham
1 cup 98 percent fat free cream of mushroom soup
1/2 cup fat free milk
4 slices swiss cheese (I used sargento ultra thin swiss)
2 cups dried herb stuffing mix

Arrange chicken in bottom of slow cooker.

Mix together the soup and milk in a small bowl. Pour half of the soup mixture over the chicken. 

Cover with swiss cheese and ham.

Pour the remaining soup over the chicken, cheese, and ham

Sprinkle the stuffing on top

Cover, and cook on low for 4 to 6 hours, or 2 to 3 hours on high. Enjoy!

Thursday, February 19, 2015

Lemon Garlic Crock Pot Chicken Gyros



Most know I am obsessed with Crock Pot recipes and this is one of my favorites! I love the combination of lemon and garlic and since my husband has been requesting that I make chicken gyros I figured I would combine the two and make Lemon Garlic Chicken Gyros. Oh my word...these were SO good! I topped these delicious gyros with a lemon tzatki sauce. It was heaven!


Lemon Garlic Crock Pot Chicken Gyros
Serves 4
WW PP=6 (1 Gyro with 2 tbsp. sauce)
Cal 270, Carbs 13, Fat 3, Fiber 2, Protein 40

Ingredients
16 oz. boneless skinless chicken breasts
1/4 cup lemon seasoning blend (I like Mrs. Dash)
1/2 cup fresh lemon juice 
1 garlic clove, finely chopped
1 tbsp. oregano
4 pita breads
sliced tomato 
sliced red onion

In a small bowl mix garlic, lemon seasoning, and oregano. Add chicken to the crock pot and coat with seasoning mixture. Pour in the lemon juice. Cover and cook on low for 4 hours.

About 10 minutes before serving, heat pita bread folds as directed on package. Meanwhile, remove chicken from cooker and break into chunks. Spoon chicken onto warm pita breads. Top with tomato, red onion and tzatki sauce. Fold pita breads in half to serve. Enjoy!

For The Tzatki Sauce
1/2 cup plain greek yogurt
Juice of one lemon
1/2 tsp salt
1/2 tsp pepper
1 clove minced garlic

Combine all ingredients and let chill for at least 30 minutes before serving.

Wednesday, February 18, 2015

Buffalo Shrimp Tacos



Instead of the usual Taco Tuesday, today is Taco Wednesday in my house. Today is also Ash Wednesday and the official start of Lent so we are enjoying these Buffalo Shrimp Tacos. They are easy to prepare and absolutely delicious!

Buffalo Shrimp Tacos
Makes 8 Tacos
1 taco with 2oz shrimp, 1tbsp blue cheese and 1tbsp ranch sour cream =5 ww pp
Cal 182,Carbs 15.1, Fat 6.1, Protein 17.3

Ingredients
1 lb medium sized shrimp, peeled and deveined
1/2 teaspoon Old Bay
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/3 cup buffalo wing sauce (I like Franks)
1 tbsp olive oil
flour tortillas
lettuce, blue cheese crumbles, ranch or sour cream for toppings

Mix Old Bay, chili powder, and garlic powder together. Season shrimp with mixture.

Place a tbsp of olive oil in a pan and allow to warm. Add shrimp to the pan. Cook until shrimp turn pink. This will take about 1-2 minutes per side for the shrimp to get cooked.

Remove shrimp from pan and toss in buffalo sauce. Add to tortillas with toppings and enjoy!

Tuesday, February 17, 2015

Sweet Fire Chicken



I've never been a big fan of Chinese food. My husband on the other hand absolutely loves it. Given Sweet Fire Chicken isn't a traditional Chinese dish, it's as close to Asian as I get! Sweet and Spicy and packed with flavor!


Sweet Fire Chicken
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!

Monday, February 16, 2015

Crock Pot Lasagna




Returning from vacation is tough. I'm still unpacking and doing laundry and haven't gotten to the grocery store yet. Not that I'm complaining. We had a great time in Disney, it's just hard getting back into the swing of things after being gone 9 days! Anyway, I decided on making this Crock Pot Lasagna because it's so easy and I actually had all the ingredients on hand. It's a family favorite and I love when my Crock Pot does all the work!

Crock Pot Lasagna
Serves 6

Ingredients
16 oz. 93/7 ground beef
1 medium onion, chopped (1/2 cup)
4 cups marinara sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
1 tsp. garlic powder
2  cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1/2 cup grated Parmesan cheese
15 no bake lasagna noodles

Cook beef and onion in a large skillet over medium heat until no longer pink. Drain and stir in sauce, basil and salt.

In a large bowl mix together one cup of the mozzarella cheese, garlic powder, ricotta, and Parmesan cheeses.

Spoon one-fourth of the meat mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the meat mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the meat mixture.

Top with remaining 5 noodles and remaining meat mixture.

Cover and cook on low heat setting 3-4 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. Enjoy!

Thursday, February 5, 2015

Chicken Santa Fe Enchiladas



Enchiladas are a popular food in our house and I am always looking for new ways to prepare them. These Chicken Santa Fe Enchiladas are packed with cheesy creamy goodness and the rotel gives them a nice kick which we love! Serve with rice and a salad for a healthy and filling meal!

Chicken Santa Fe Enchiladas
Makes 8 Enchiladas
WW PP=4 per enchilada
Cal 188, Carbs 19.5, Fat 5.8, Fiber 14, Protein 15.6

Ingredients
12 oz boneless skinless chicken, cooked and shredded
1 tbsp. chili powder
1 tbsp. garlic powder
1 tsp. cumin
1 can rotel, drained
1/2 cup fat free low sodium black beans
1 cup white queso, divided (I used Archer Farms)
1/2 cup reduced fat shredded cheddar cheese
8 low carb high fiber tortillas (I used Mission Brand)

Pre-Heat oven to 375

In a large bowl combine chicken, dry seasonings, rotel, half of the queso, and black beans. Divide filling evenly among tortillas and roll up placing them seam side down into a lightly sprayed casserole dish. Pour remaining queso over enchiladas and top with shredded cheddar.

Bake for 15-20 minutes or until heated through and bubbly. Garnish with sliced green onions, cilantro, or tomato if desired. Enjoy!

Wednesday, February 4, 2015

Chili Lime Steak Burrito Bowls




Instead of Taco Tuesday this week I'm declaring today Burrito Bowl Wednesday! I rarely make steak burrito bowls so this was a big treat for the hubster. Easy and delish!


Chili Lime Steak Burrito Bowls
Serves 4
WW PP=12
Cal 477, Carbs 43.7, Fat 16.2, Fiber 5, Protein 38.2


Ingredients
1-2lb Marinated Skirt Steak, Trimmed (I think Flank steak would work well too)
1 Chipotle Pepper in adobo, chopped
1 tsp. chili powder
Juice of one lime
4 Cups Cooked Brown Rice
1 Cup Black Beans
1 Cup Reduced Fat Shredded Cheese (We Used Monterrey Jack)
Any additional toppings of your choice ( Lettuce, Chopped Tomato, Sour Cream, Cilantro,Red or Green Onion)


Whisk together lime juice, chili powder, and chipotle peppers. Pour over steak. Place steak in ziploc bag and refrigerate for at least 1-2 hours.

Grill steak 5 minutes per side or until desired doneness (we like medium rare) Slice steak and assemble your burrito bowls with the steak, rice, black beans, and additional toppings of your choice.  Enjoy!

Tuesday, February 3, 2015

Broccoli Cheddar Chicken Lasagna Roll Ups





It's been a while since I've made lasagna roll ups and this recipe was a fun twist on the traditional lasagna. If you are a fan of Broccoli then you have to give this tasty recipe a try!


Broccoli Cheddar Lasagna Roll Ups
Serves 6 (2 Roll Ups per person)
WW PP=5
Cal 179, Carbs 19.7, Fat 5.7, Fiber 1.5, Protein 12.5


Ingredients
12 lasagna noodles
3 cups chopped cooked chicken breast
1 tsp. garlic powder
2 oz. reduced fat cream cheese
2 cups cooked broccoli cheddar florets,
1.5 cups reduced fat shredded cheddar cheese, divided
1/4 cup panko bread crumbs
1/4 cup grated parmesan cheese, divided

Par boil lasagna noodles. Drain and set aside.

In a large bowl combine chicken, cream cheese, garlic powder, half of the cheddar cheese, half of the parmesan cheese, and broccoli.

In a baking dish evenly spread chicken mixture on each noodle to within 1/2 in. of edges. Roll up and place seam side down. Top each roll with remaining cheddar and parmesan cheese. Sprinkle panko on top.

Cover and bake at 375 for 20-25 minutes or until bubbly. Enjoy!

Monday, February 2, 2015

Slow Cooker Garlic Sesame Chicken




Today is the perfect day to use my slow cooker. (As if I actually needed an excuse to use it..Ha!) We are digging out from this crazy snow storm we had yesterday. Digging out of almost 20 inches of snow well.....it's just awful! I'm over winter yet sadly I know we still have a ways to go. At least here in Chicagoland anyway. I wanted something comforting and easy for dinner and this Garlic Sesame Chicken was it! It was so good and so much healthier than take out. It was a hit!


Slow Cooker Garlic Sesame Chicken
Serves 4
WW PP=3
Cal 118, Carbs 3.7, Fat 1.7, Protein 22.5

Ingredients
16 oz. boneless skinless chicken
1/4 cup low sodium soy sauce
1 tsp. sesame oil
1 clove garlic, minced
1 tsp. honey
2 tsp. rice wine vinegar
1/2 tsp. ground ginger
1 tsp. garlic chili paste (you can adjust this according to your spice level)

Arrange chicken in bottom of slow cooker. Whisk remaining ingredients together and pour over chicken. Cover and cook on low 3-4 hours.

Break chicken into pieces and serve over rice or noodles. Enjoy!
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