Wednesday, March 25, 2015

Three Cheese Sriracha Beef Tacos




Yes, another taco post. I know last week I was just talking about how I am trying to cut down on the taco recipes because the hubs isn't a huge fan of tacos. But I needed something quick and easy for dinner and how can you say no to spicy cheesy taco goodness? I know I can't and my husband loves spicy and loves sriracha so I knew these tacos would be a hit....and they were!


Three Cheese Sriracha Beef Tacos
Makes 10 Tacos
WW PP=4
Cal 138, Carbs 10.1, Fat 6, Fiber 2, Protein 11.8

Ingredients
1lb lean ground beef or turkey
2 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. sriracha
1/4 cup shredded monterrey jack cheese
1/4 cup reduced fat shredded cheddar cheese
1 oz. queso fresco cheese (I used part skim)
10 corn tortillas
shredded lettuce, tomatoes, cilantro, sour cream (for toppings)


Over medium high heat brown ground beef, drain. Add in the chili powder, cumin, garlic powder, and sriracha. Slowly stir in the shredded cheeses. Turn heat to low and let simmer 5-7 minutes. Stirring occasionally.

To assemble tacos, divide filling evenly between tacos. Top with any additional toppings of your choice. Enjoy!

Tuesday, March 24, 2015

BBQ Bacon Cheesburger Casserole



What do you do when you are craving a BBQ Bacon Cheeseburger but it is too cold to go outside and grill? Well, make it into a casserole instead! This is a spin on my Skinny Bacon Cheeseburger Bake. It's so good and so easy to make plus it is low calorie but you wouldn't know it by the taste. A family favorite!

BBQ Bacon Cheeseburger Casserole
Serves 8
WW PP=7
Cal 279, Carbs 23.6, Fat 12.2, Fiber 1, Protein 18.8


Ingredients
1 lb. lean ground turkey, browned and drained (ground sirloin works too)
1 package refrigerated diced potatoes (I used Simply Potatoes)
2 tbsp. dry onion soup mix
1 tbsp apple cider vinegar
2 tsp Worcestershire sauce
4 tbsp BBQ Sauce
1 tbsp mustard
1 garlic clove, minced
1/2 cup chopped pickles
1 cup petite diced tomatoes, drained
1 1/4 cup reduced fat sharp shredded cheddar
4 slices center cut bacon, cooked crisp and crumbled


Pre-Heat oven to 400 degrees.

Spray a 13x9 casserole dish with non stick cooking spray.

In a large skillet brown ground turkey. Add in your onion soup, apple cider vinegar, worcestershire, bbq sauce, garlic, tomatoes, pickles, half of your shredded cheese, and mustard. Let simmer for 10 minutes. Stir in bacon.

Combine meat mixture with potatoes and cover with remaining cheese. Transfer to baking dish.

Bake for 35-40 minutes or until potatoes are tender. Enjoy!

BBQ Bacon Cheesburger Casserole



What do you do when you are craving a BBQ Bacon Cheeseburger but it is too cold to go outside and grill? Well, make it into a casserole instead! This is a spin on my Skinny Bacon Cheeseburger Bake. It's so good and so easy to make plus it is low calorie but you wouldn't know it by the taste. A family favorite!

BBQ Bacon Cheeseburger Casserole
Serves 8
WW PP=7
Cal 279, Carbs 23.6, Fat 12.2, Fiber 1, Protein 18.8


Ingredients
1 lb. lean ground turkey, browned and drained (ground sirloin works too)
1 package refrigerated diced potatoes (I used Simply Potatoes)
2 tbsp. dry onion soup mix
1 tbsp apple cider vinegar
2 tsp Worcestershire sauce
4 tbsp BBQ Sauce
1 tbsp mustard
1 garlic clove, minced
1/2 cup chopped pickles
1 cup petite diced tomatoes, drained
1 1/4 cup reduced fat sharp shredded cheddar
4 slices center cut bacon, cooked crisp and crumbled


Pre-Heat oven to 400 degrees.

Spray a 13x9 casserole dish with non stick cooking spray.

In a large skillet brown ground turkey. Add in your onion soup, apple cider vinegar, worcestershire, bbq sauce, garlic, tomatoes, pickles, half of your shredded cheese, and mustard. Let simmer for 10 minutes. Stir in bacon.

Combine meat mixture with potatoes and cover with remaining cheese. Transfer to baking dish.

Bake for 35-40 minutes or until potatoes are tender. Enjoy!

Monday, March 23, 2015

Swiss Chicken Bake



I hate those days when nothing sounds good for dinner and I spend time standing with the pantry door open trying to figure out what the heck to make for dinner. Today is one of those days. Luckily I have plenty of chicken in the freezer so I decided on this Swiss Chicken Bake. Chicken is so versatile and I created this dish with ingredients I had on hand and it was a hit!


Swiss Chicken Bake
Serves 4
WW PP=7
Cal 270, Carbs 4, Fat 14.7, Protein 27.5

Ingredients
4 boneless skinless chicken breasts
1 tsp. garlic powder
1/4 cup light mayo
1/2 cup light sour cream
1/8 cup grated parmesan cheese
4 slices swiss cheese

Pre-Heat oven to 375

Spray a baking dish with non stick cooking spray. Season chicken with garlic powder and grated parmesan cheese.

In a small bowl combine sour cream and mayo. Pour mixture over chicken and top with swiss cheese.

Bake uncovered for 40-45 minutes or until juices run clear. Serve over rice or noodles. Enjoy!



Swiss Chicken Bake



I hate those days when nothing sounds good for dinner and I spend time standing with the pantry door open trying to figure out what the heck to make for dinner. Today is one of those days. Luckily I have plenty of chicken in the freezer so I decided on this Swiss Chicken Bake. Chicken is so versatile and I created this dish with ingredients I had on hand and it was a hit!


Swiss Chicken Bake
Serves 4
WW PP=7
Cal 270, Carbs 4, Fat 14.7, Protein 27.5

Ingredients
4 boneless skinless chicken breasts
1 tsp. garlic powder
1/4 cup light mayo
1/2 cup light sour cream
1/8 cup grated parmesan cheese
4 slices swiss cheese

Pre-Heat oven to 375

Spray a baking dish with non stick cooking spray. Season chicken with garlic powder and grated parmesan cheese.

In a small bowl combine sour cream and mayo. Pour mixture over chicken and top with swiss cheese.

Bake uncovered for 40-45 minutes or until juices run clear. Serve over rice or noodles. Enjoy!



Sunday, March 22, 2015

One Pot Cheesy Sausage Pasta



It's a chilly Sunday here and nothing warms me up more than a hot bowl of pasta. What I love most about this dish is that it is ready in under 30 minutes and you can't beat a one pot recipe!


One Pot Cheesy Sausage Pasta
Serves 6
WW PP=9
Cal 318, Carbs 48.6, Fat 11, Fiber 12, Protein 18.5

Ingredients
1 tsp. extra virgin olive oil
14 oz. smoked turkey or chicken sausage, sliced (I used Johnsonville chicken)
1 small onion, chopped
3 cups chicken broth
1 can rotel, un-drained
12 oz pasta (I used creamette penne 150)
1 cup shredded American cheese blend


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, rotel, and cheese. Bring to a boil then add pasta and stir to combine. Cover and simmer for 10 minutes, or until pasta is al dente, stirring once or twice. Enjoy!

Wednesday, March 18, 2015

Ranch Chicken Nacho Bake





I'm always talking about how obsessed I am with tacos and how un obsessed my husband is with them. I can eat them every day but according to my husband he could eat them twice a year. So, instead of regular tacos I decided on ranch chicken nachos. I figured if I mixed things up a touch the hubster would actually like this dish....and he did! Plus, they weren't technically tacos...Ha! A win-win for me!


Ranch Chicken Nacho Bake
Serves 6
WW PP=7
Cal 263, Carbs 21.3, Fat 9.6, Fiber 2.3, Protein 23.3

Ingredients
3 cups cooked shredded chicken
1 tsp. dry ranch seasoning
1 tsp. taco seasoning
1 can rotel, drained
1.25 cups reduced fat sharp cheddar cheese
1 cup beans of your choice (I used pinto)
3 cups tortilla chips
shredded lettuce and chopped tomato for topping

Pre-Heat oven to 375.

In a large bowl season chicken with dry seasonings and add in rotel and beans.

Arrange a layer of tortilla chips to the bottom of a casserole dish. Top with some of the chicken mixture and some of the shredded cheese. Repeat.

Bake for 20 minutes or until heated through and cheese is melted. Top with shredded lettuce and chopped tomato. Enjoy!

Tuesday, March 17, 2015

Crock Pot Corned Beef Melts



Happy St. Patrick's Day! Hard to believe we are halfway through March. These Crock Pot Corned Beef Sandwich Melts were such a hit with the family last year, I decided to go ahead and make them again this year. It's the easiest recipe ever and your Crock Pot basically does most of the work!

Crock Pot Corned Beef Melts
Makes 4-6 Sandwiches

Ingredients
2-3lb corned beef brisket (I used Vienna Beef Brand-Point Cut)
1 bottle Guiness (or any other beer of your choice)
Swiss cheese
horseradish spread
rye bread
non stick cooking spray

Place corned beef in bottom of crock pot. Pour beer over brisket. Cover and cook on low 8 hours or high 6 hours.

Remove from crock pot and slice.

To assemble sandwiches spread horseradish on both sides of rye bread. Top with sliced corned beef and swiss cheese.

Spray a pan with non stick cooking spray and toast sandwich. About 3 minutes per side or until golden brown and cheese is nice and melted. Enjoy!


Monday, March 16, 2015

Hawaiian Pork Chops



It's a warm day here in Chicagoland and I just had to get out and grill and make the most of the warm weather since it will be very short lived! I didn't have much of a selection when it came to grilling but I did have some pork chops in the freezer and decided to de frost them and make Hawaiian Pork Chops. Full of flavor and so delicious!


Hawaiian Pork Chops
Makes 5 Chops
WW PP=5 (One Pork Chop with 2 Pineapple slices)
Cal 200, Carbs 17, Fat 7, Protein 17

Ingredients
4-6 boneless center cut pork chops (there were 5 in my package)
1/2 cup low sodium soy sauce
1/8 cup packed brown sugar
1 tsp. ground ginger
1/4 tsp. cayenne pepper
2 garlic cloves, chopped
10 pineapple slices

Whisk together all ingredients except for pork and pineapple.

Place pork chops in a large Ziploc bag and pour sauce mixture over pork. Place in fridge for at least 2 hours. (the longer the better)

Grill pork chops 6-7 minutes per side or until juices run clear. About 2 minutes before removing chops from the grill add the sliced pineapple. Cook until lightly browned. Serve each pork chop with 2 slices of the grilled pineapple. Enjoy!

Sunday, March 15, 2015

Chicken Fajita Quesadillas

 
 


Back in the day I absolutely loved Chili's and one of my favorite things on the menu (besides chicken crispers) were the Fajita Quesadillas. It's been years since I've last eaten at Chili's but I still crave the Fajita Quesadillas. I decided to make them at home and let me tell ya...they were even better than the ones I had at the restaurant! Not too bad for a low cal/low fat version! They were a hit!


Chicken Fajita Quesadillas
Makes 4 Quesadillas
WW PP=7
Cal 309 Carbs 11.5, Fat 10.2, Fiber 8g, Protein 37.5

Ingredients
16 oz. fajita marinated chicken tenderloins
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
8 slices reduced fat pepper jack cheese (or any cheese of your choice)
4 large flour tortillas (I used low carb/high fiber wraps)

In a large sauce pan over medium heat cook chicken and veggies until chicken is no longer pink.

To assemble quesadillas top half of each tortilla with chicken and two slices of cheese. Fold the tortilla over and press down. Lightly spray tortilla with cooking spray and cook in a medium sauce pan (I used my panini press) for about 4 minutes per side or until golden brown.

Serve with sour cream and salsa for dipping. Enjoy!

Thursday, March 12, 2015

Italian BLT Sandwiches



Who doesn't love a tasty BLT sandwich? I consider them to be the perfect light dinner. I decided to mix up this sandwich by adding pesto, mozzarella cheese, and swapping out the traditional iceberg lettuce and using romaine instead. The flavor combinations are incredible! A hit in my house!


Italian BLT Sandwiches
Makes 2 Sandwiches
WW PP=9 Per Sandwich
Cal 378, Carbs 36g, Fat 14g, Fiber 2g, Protein 21g

Ingredients
4 slices Italian Bread, lightly toasted
4 slices Roma tomatoes
Romaine Lettuce
1/4 cup sundried tomato pesto sauce (I like Classico)
8 slices center cut bacon
2 slices reduced fat Mozzarella Cheese

For each sandwich spread 2 tbsp. pesto on Italian bread followed by two slices tomato, a couple pieces of romaine lettuce, one slice cheese, and 4 slices bacon. Enjoy!

Wednesday, March 11, 2015

Urbini Dream Nursery Constest #IC #Sponsored #UrbiniDreamNursery

“I participated in a Blog Blast Activation on behalf of Influence Central for Urbini. I received a promotional item to thank me for my participation.”



Let's face it, decorating a nursery can get expensive. Are you expecting a baby and planning on transforming a room in your home into a nursery? If so, then  you will definitely want to enter the Urbini Baby Dream Nursery Contest. Urbini Baby which has recently started a nursery furniture line will be picking one lucky winner to receive a room makeover from designer Rachel Dacks. Rachel will come to your home providing you with the ultimate Nursery which includes Urbini furniture and d├ęcor. Now, who wouldn't want that?!



Here's what you need to do to enter the contest. Post an Instagram photo of the room you want redesigned to your instagram account tagging #UrbiniDreamNursery and #Contest. For all other entry information, including entering to win the daily $50 Walmart Gift Cards, please visit www.UrbiniDreamNursery.com."

The Grand Prize Winner will receive
One Urbini Crib
One Urbini Changing Table
One Urbini 6 Drawer Dresser
One Urbini Cubi Play Yard
A home visit by Urbini designer Rachel Dacks to personally outfit a newly designed nursery

Second Prize
Choice of one Urbini Crib

Third Prize
One Urbini Cubi Play Yard

Winners of the sweepstakes will be randomly selected to win a 50 dollar Walmart Gift Card each day of the contest.

So, what are you waiting for? Enter today for a chance to win either here on my blog or by visiting www.UrbiniDreamNursery.com. Contest ends 3/18/15. Good Luck!



Urbini Dream Nursery



Tuesday, March 10, 2015

Slow Cooker Smothered BBQ Chicken



I have always loved BBQ Chicken but smothering it in cheese and bacon and make it weight watcher friendly? Yes, Please! This was so tasty and so easy. I served it alongside my weight watcher friendly buffalo chips with cheddar. It was a hit!


Slow Cooker Smothered BBQ Chicken
Serves 4
WW PP=8
Cal 315, Carbs 7.7, Fat 11.5, Protein 43.7

Ingredients
4 boneless skinless chicken breasts (mine were about 5 oz)
1 cup reduced fat sharp shredded cheddar cheese
1/2 cup BBQ Sauce
1/2 cup crumbled bacon bits
1 tbsp. bbq seasoning blend (I used McCormicks)
1 tbsp. liquid smoke
1 tomato, chopped
3 green onions, sliced

Arrange chicken in bottom of slow cooker. Sprinkle BBQ seasoning over chicken and liquid smoke. Cover and cook on low for 3 hours.

Add BBQ Sauce, Bacon, and Shredded Cheese. Cover and continue cooking for another 30 minutes.

Remove chicken from slow cooker and top with tomatoes and green onions. Enjoy!

Slow Cooker Smothered BBQ Chicken



I have always loved BBQ Chicken but smothering it in cheese and bacon and make it weight watcher friendly? Yes, Please! This was so tasty and so easy. I served it alongside my weight watcher friendly buffalo chips with cheddar. It was a hit!


Slow Cooker Smothered BBQ Chicken
Serves 4
WW PP=8
Cal 315, Carbs 7.7, Fat 11.5, Protein 43.7

Ingredients
4 boneless skinless chicken breasts (mine were about 5 oz)
1 cup reduced fat sharp shredded cheddar cheese
1/2 cup BBQ Sauce
1/2 cup crumbled bacon bits
1 tbsp. bbq seasoning blend (I used McCormicks)
1 tbsp. liquid smoke
1 tomato, chopped
3 green onions, sliced

Arrange chicken in bottom of slow cooker. Sprinkle BBQ seasoning over chicken and liquid smoke. Cover and cook on low for 3 hours.

Add BBQ Sauce, Bacon, and Shredded Cheese. Cover and continue cooking for another 30 minutes.

Remove chicken from slow cooker and top with tomatoes and green onions. Enjoy!

Monday, March 9, 2015

Slow Cooker Chipotle Chili



I'm so happy that it's starting to warm up around here but that still doesn't stop me from making Chili! I love how versatile it is and this Slow Cooker Chipotle Chili is as easy as can be! I love smoky/spicy combo. Top with a dab of sour cream and some shredded cheese and dinner is served!


Slow Cooker Chipotle Chili
Serves 4
WW PP=5
Cal 196, Carbs 7, Fat 8, Fiber 1, Protein 23


Ingredients
16 oz. lean ground beef (I used 93/7)
1 small yellow onion, chopped
1/2 cup beef stock
1 can petitie diced tomatoes, undrained
2 tbsp. chili powder
1 tsp. salt
1 tsp. garlic powder
1 tsp. cumin
3 chipotle peppers in adobo, chopped

Brown beef and onion over medium high heat. Drain and transfer to slow cooker. Add remaining ingredients. Cover and cook on low 3-4 hours.

Spoon Chili into bowls and top with sour cream and cheese if desired. Enjoy!

Sunday, March 8, 2015

Caribbean Jerk Pork Chops



It's finally starting to thaw out around here which means it's time for me to break out the grill! It's been so long since we've used it I couldn't wait to make these Caribbean Jerk Pork Chops. They are a great combination of sweet and spicy. A family favorite!


Caribbean Jerk Pork Chops
Serves 4
WW PP=10 (2 chops plus one serving pineapple)
Cal 395, Carbs 8, Fat 18, Protein 44

Ingredients
8 boneless loin pork chops
1/2 cup Lawrys Caribbean Jerk Marinade
1 tsp. garlic powder
1 tsp. salt
1 cup pineapple tidbits

Season pork chops with salt and garlic powder.

In a large Ziploc bag add chops and 1/2 cup of marinade. Seal and place in fridge for at least one hour but the longer the better.

Discard any leftover marinade and grill chops over medium high heat 6-7 minutes per side or until juices run clear. Top with pineapple tidbits. Enjoy!

Thursday, March 5, 2015

Chicken Jalapeno Popper Mac and Cheese



I try and make most of my meals low calorie and weight watcher friendly, but some days you've just gotta splurge. Today is one of those days. This Chicken Jalapeno Popper Mac and Cheese is so creamy and decadent. Great comfort food to warm you up on a frigid day!


Chicken Jalapeno Popper Mac and Cheese
Serves 6

 
Ingredients
12 oz. elbow noodles, cooked to al dente
2 cups cooked chopped chicken
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 macaroni 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 and chicken.

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

Wednesday, March 4, 2015

Slow Cooker Honey Teriyaki Chicken



This is one of my all time favorite slow cooker recipes. It's easy and so incredibly tasty and since I'm not a big fan of Asian but my husband is, we can both enjoy it and my husband can get his Asian fix! It's a win-win!

Slow Cooker Honey Teriyaki Chicken
Serves 4
WW PP=4
Cal 178, Carbs 7.2g, Fat 1.2g, Protein 32.7g

Ingredients
16 oz chicken tenders cut into chunks
1/4 cup teriyaki sauce (I used La Choy)
2 tbsp. low sodium soy sauce
2 tbsp. honey
1 tbsp. apple cider vinegar
1/2 tsp. salt
1/2 tsp garlic powder
green onions, sliced
sesame seeds, optional

In a small bowl whisk together teriyaki sauce, soy sauce, honey, garlic powder, and apple cider vinegar. Set aside.

Place cut up chicken in slow cooker. Season with salt and pour sauce mixture over chicken. Cover and cook on low for 3-4 hours. Top with sliced green onions and serve over hot cooked rice or noodles. Enjoy!

Note-For a thicker sauce (remove cooked chicken from slow cooker and whisk together 1 tbsp. cornstarch along with 1 tbsp. water and sauce from chicken. Heat in a small sauce pan until thickened and pour over chicken)

Slow Cooker Honey Teriyaki Chicken



This is one of my all time favorite slow cooker recipes. It's easy and so incredibly tasty and since I'm not a big fan of Asian but my husband is, we can both enjoy it and my husband can get his Asian fix! It's a win-win!

Slow Cooker Honey Teriyaki Chicken
Serves 4
WW PP=4
Cal 178, Carbs 7.2g, Fat 1.2g, Protein 32.7g

Ingredients
16 oz chicken tenders cut into chunks
1/4 cup teriyaki sauce (I used La Choy)
2 tbsp. low sodium soy sauce
2 tbsp. honey
1 tbsp. apple cider vinegar
1/2 tsp. salt
1/2 tsp garlic powder
green onions, sliced
sesame seeds, optional

In a small bowl whisk together teriyaki sauce, soy sauce, honey, garlic powder, and apple cider vinegar. Set aside.

Place cut up chicken in slow cooker. Season with salt and pour sauce mixture over chicken. Cover and cook on low for 3-4 hours. Top with sliced green onions and serve over hot cooked rice or noodles. Enjoy!

Note-For a thicker sauce (remove cooked chicken from slow cooker and whisk together 1 tbsp. cornstarch along with 1 tbsp. water and sauce from chicken. Heat in a small sauce pan until thickened and pour over chicken)

Tuesday, March 3, 2015

Loaded Oven Roasted Potatoes



I absolutely love this recipe. I've been making it for years and it's so versatile and I love playing around with the toppings. I didn't have bacon in the house so I substituted diced ham instead and it was delish!


Loaded Oven Roasted Potatoes
Serves 6
WW PP=7
Cal 251, Carbs 27.5, Fat 9, Fiber 2, Protein 16.3


Ingredients
6 small russet potatoes-diced
2 tbsp. olive oil
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 small yellow onion, diced
1/2 cup shredded swiss cheese
3/4 cup shredded cheddar cheese
1 cup diced ham

Pre-Heat oven to 450

Take diced potatoes and soak them in water for at least 2 hours. I find the longer the better. Drain and pat dry. Season and transfer to a 13x9 baking dish. Add in onions and toss with olive oil.

Bake for 40-45 minutes or until nicely browned. Add in ham and top with cheese. Continue cooking another 10-15 minutes. Serve with sour cream and chopped green onion, if desired. Enjoy!


Loaded Oven Roasted Potatoes



I absolutely love this recipe. I've been making it for years and it's so versatile and I love playing around with the toppings. I didn't have bacon in the house so I substituted diced ham instead and it was delish!


Loaded Oven Roasted Potatoes
Serves 6
WW PP=7
Cal 251, Carbs 27.5, Fat 9, Fiber 2, Protein 16.3


Ingredients
6 small russet potatoes-diced
2 tbsp. olive oil
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 small yellow onion, diced
1/2 cup shredded swiss cheese
3/4 cup shredded cheddar cheese
1 cup diced ham

Pre-Heat oven to 450

Take diced potatoes and soak them in water for at least 2 hours. I find the longer the better. Drain and pat dry. Season and transfer to a 13x9 baking dish. Add in onions and toss with olive oil.

Bake for 40-45 minutes or until nicely browned. Add in ham and top with cheese. Continue cooking another 10-15 minutes. Serve with sour cream and chopped green onion, if desired. Enjoy!


Monday, March 2, 2015

Broccoli Cheddar Chicken and Rice Skillet

This Broccoli Cheddar Chicken and Rice favorite has become a new skillet favorite in our house. Easy and delicious!
 
 


Broccoli Cheddar Chicken and Rice Skillet
Serves 4
WW PP=10
Cal 410, Carbs 42.5, Fat 11, Fiber 3, Protein 32

Ingredients
1 lb. boneless, skinless chicken tenderloins, cut into bite-size pieces
3 tsp. olive oil
1 medium onion, chopped
2 cups rice
4 cups water
4 cups small broccoli florets
1/2 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
1/2 cup reduced fat sour cream
 
Heat 2 tsp. olive oil in large skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 6 minutes. Remove chicken from skillet and set aside.

In the same skillet and one tsp of olive oil and cook onion, stirring frequently, until tender, about 3 minutes. Stir in rice and cook until coated, about 1 minute. Add in water and bring to a boil over high heat. Reduce heat to low and cook covered, 15 minutes. Stir in broccoli, and cook, stirring occasionally, until broccoli is crisp-tender and rice is tender, about 5 minutes.

Stir in chicken, 1/2 cup cheddar cheese and sour cream. Sprinkle with shredded swiss cheese, cover and let stand until cheese melts, about 2 minutes. Enjoy!

Broccoli Cheddar Chicken and Rice Skillet

This Broccoli Cheddar Chicken and Rice favorite has become a new skillet favorite in our house. Easy and delicious!
 
 


Broccoli Cheddar Chicken and Rice Skillet
Serves 4
WW PP=10
Cal 410, Carbs 42.5, Fat 11, Fiber 3, Protein 32

Ingredients
1 lb. boneless, skinless chicken tenderloins, cut into bite-size pieces
3 tsp. olive oil
1 medium onion, chopped
2 cups rice
4 cups water
4 cups small broccoli florets
1/2 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
1/2 cup reduced fat sour cream
 
Heat 2 tsp. olive oil in large skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 6 minutes. Remove chicken from skillet and set aside.

In the same skillet and one tsp of olive oil and cook onion, stirring frequently, until tender, about 3 minutes. Stir in rice and cook until coated, about 1 minute. Add in water and bring to a boil over high heat. Reduce heat to low and cook covered, 15 minutes. Stir in broccoli, and cook, stirring occasionally, until broccoli is crisp-tender and rice is tender, about 5 minutes.

Stir in chicken, 1/2 cup cheddar cheese and sour cream. Sprinkle with shredded swiss cheese, cover and let stand until cheese melts, about 2 minutes. Enjoy!

Sunday, March 1, 2015

Cheesy Baked Spaghetti



I love a good pasta dish and this one is a family favorite. This Baked Spaghetti is layered with meat sauce and cheese. A hearty dish for a cold Sunday and it also makes a great freezer meal!


Cheesy Baked Spaghetti
Serves 8
WW PP=8
Cal 345, Carbs 36.1, Fat 9.6g, Fiber 1.7g, Protein 23.5

Ingredients
12 oz spaghetti cooked to al dente
1 lb lean ground beef or turkey (I used lean ground turkey)
1 tsp. dried italian seasoning
1 tsp. garlic powder
2 cups pasta sauce
1 cup petite diced tomatoes
2 oz reduced fat cream cheese
1/2 cup light sour cream
1/8 cup grated parmesan cheese
1 1/2 cups reduced fat shredded cheddar cheese


Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish.

Bring a large pot of salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked to al dente.

Heat a large skillet over medium heat; brown meat and drain. Stir in the italian seasoning, pasta sauce, and diced tomatoes.

In a separate bowl mix together garlic powder, cream cheese, parmesan cheese, and sour cream. Stirring until smooth.

Place spaghetti into baking dish. Top with meat mixture and then cream cheese mixture. Top with shredded cheddar.

Bake for 25 minutes or until casserole is bubbly and heated through. Enjoy!
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