Thursday, April 30, 2015

Creamy Sausage Tortellini



Over the years I've found that sometimes the best recipes are the simple ones. Easy and no frills like  this Creamy Sausage Tortellini. Today has been one of those non stop hectic kind of days and as much as I love to cook, I just didn't feel like spend a lot of time in the kitchen today. This recipe was perfect! If you like pasta, cheese, sausage and a touch of spice, then you have got to make this meal!


Creamy Sausage Tortellini
Serves 4


Ingredients
14 oz. turkey smoked sausage, sliced
4 cups cheese tortellini, cooked and drained
1 can rotel, undrained
2 oz. reduced far cream cheese
1 cup shredded American cheese blend
1 tsp. olive oil

Heat oil in a large saucepan over medium high heat. Brown sausage. Remove from pan and whisk together the cream cheese, American cheese, and rotel. Once smooth add in the pasta and sausage. Simmer for 5 minutes or until heated through. Enjoy!




Wednesday, April 29, 2015

Bruschetta Pesto Chicken Bake



I tend to go through what I like to call "food phases" and this week I'm all about chicken and casseroles. I recently found a recipe for a Bruschetta Chicken Bake on the Kraft Kitchens website that looked really good but I wanted to add pesto to it since we are big fans of pesto chicken. So, I mixed up the recipe a touch and the end result was amazing!


Bruschetta Pesto Chicken Bake
Serves 6
WW PP=8
Cal 301, Carbs 26.5, Fat 8.8, Fiber .5, Protein 30

Ingredients
1.5lbs boneless skinless chicken, cut into chunks
1/4 cup basil pesto
1 can petite diced tomatoes, undrained
1 box chicken stuffing mix
1 tsp. garlic powder
1 cup reduced fat shredded mozzarella cheese, divided
1/2 cup water

Pre-Heat oven to 400 degrees

Mix tomatoes, stuffing mix, water and garlic powder just until stuffing mix is moistened.

Arrange chicken in a casserole dish sprayed with cooking spray; mix in pesto and half of the shredded cheese. Top with stuffing mixture and remaining cheese.

Bake for 30 minutes or until chicken is cooked through. Enjoy!

Tuesday, April 28, 2015

Cream Cheese Chicken and Spinach Pasta Bake



What do you do when you are home all day with a sick kiddo and have some extra time on your hands? Experiment with a new recipe of course! I haven't gotten to the store yet this week and I basically whipped up this recipe with some staples that I keep in the house. The end result was a hearty cheesy pasta packed with flavor. My husband says its a keeper for sure and I have to agree!


Cream Cheese Chicken and Spinach Pasta Bake
Serves 6
WW PP=8
Cal 300, Carbs 41.5, Fat 9.1, Fiber 13.5, Protein 24

Ingredients
2 cups cooked and shredded chicken
12 oz. penne pasta cooked to al dente (I used Creamette 150)
1 tsp. dry Italian seasoning
1 tsp. garlic powder
4 oz. reduced fat cream cheese, softened
1 pkg creamed spinach, thawed
1 can petitie diced tomatoes
1/3 cup shredded parmesan cheese
1/2 cup reduced fat shredded cheddar (mozzarella would be my first choice but I had none in the house)

Pre-Heat Oven to 375 degrees

Season chicken with garlic powder and Italian Seasoning.

Transfer hot cooked pasta to a casserole dish. Immediately stir in cream cheese. Once melted add the parmesan cheese, spinach, tomatoes, and chicken. Top with shredded cheddar.

Bake for 20 minutes or until heated through and cheese is melted. Enjoy!

Monday, April 27, 2015

Chipotle Lime Crock Pot Chicken Tacos



I've seriously found the easiest taco recipe recipe ever and I couldn't wait to make them! I'm obsessed with Super Target and shop there often (sometimes too often) and I am in love with their marinated chicken and pork. I bought a Chipotle Lime Marinated Chicken Breast and tossed it in the crock pot and it made the absolute best chicken tacos! So easy and the perfect weeknight meal!


Chipotle Lime Crock Pot Chicken Tacos
Makes 10 Tacos
WW PP=3 Per Taco
Cal 105, Carbs 10.9, Fat 2.1, Fiber 1, Protein 10.4

Ingredients
1.5lb Archer Farms Chipotle Lime Marinated Chicken Breast
1/4 cup fresh lime juice
10 soft corn taco shells (I used Mission)
Toppings-I used tomato, cheese, and lettuce


Arrange chicken in bottom of crock pot. Add in the lime juice. Cover and cook on low 4-5 hours. Shred chicken and spoon over warm corn tortillas. Top with any other additional ingredients of your choice. Enjoy!

Thursday, April 23, 2015

Taco Melt Sandwiches



Yes, you are reading the title of this recipe correctly. Taco Melt Sandwiches. That is what you get when you combine taco meat and toppings with a good hearty bread and since you all know how much I love tacos there was no surprise that I was in LOVE with this sandwich. Oh, yeah! My taco picky husband devoured two of these bad boys. I also kept them Weight Watcher friendly. They were a hit!


Taco Melt Sandwiches
WW PP=9
Cal 335, Carbs 23, Fat 13, Fiber 1, Protein 33

Ingredients
2 slices bread of your choice (I used Italian Bread)
4 oz. taco meat
1.5 slices reduced fat cheese of your choice
2 slices tomatoes
2 tbsp. salsa
2 tsp. butter or Spray Butter (I use I can't believe it's not Butter Spray)
Any other toppings of your choice

Using a griddle or Panini maker spray each piece of bread with butter. Arrange toppings on the bread and grill 3-4 minutes per side or until the cheese is melted and bread is toasty. Serve with additional salsa and or sour cream. Enjoy!

Wednesday, April 22, 2015

Crock Pot Jalapeno Ranch Chicken Burrito Bowls



Yes, I'm still (impatiently) waiting for the warm weather to arrive. We actually had a little snow today! Um...I think Mother Nature is getting confused. So, another spicy meal is on the menu tonight. I needed a little heat to warm me up and you can't go wrong with these flavor combos. Jalapeno, Ranch, and Chicken? Yes, please! I'll admit, I do make Burrito Bowls often but rarely with chicken and this easy recipe is made in the Crock Pot so it makes the perfect meal for a busy weeknight!


Crock Pot Jalapeno Ranch Chicken Burrito Bowls
Serves 4
WW PP=8
Cal 329, Carbs 48, Fat 3.7, Fiber 1, Protein 26.2

Ingredients
16 oz. boneless skinless chicken
1 tsp. spicy dry ranch seasoning
1 tsp. taco seasoning
1 can chopped green chiles
1/4 cup Archer Farms Jalapeno Ranch Dip
1/4 cup reduced fat sour cream
1 cup reduced fat shredded cheese
1/2 cup black beans, rinsed and drained
4 cups cooked rice
shredded lettuce, tomatoes, cheese, tortilla chips for additional toppings, if desired

Arrange chicken in bottom of crock pot. Sprinkle ranch and taco seasoning over chicken. Pour in chilies, dip, beans, and sour cream. Cover and cook on low 3-4 hours. Shred chicken, stir, and evenly serve over one cup cooked rice. Serve with additional ingredients of your choice. Enjoy!

Tuesday, April 21, 2015

Honey Mustard Chicken Club Chopped Flatbread Salad



I just love Honey Mustard Chicken and I was trying to think of other ways to prepare it besides sandwiches. Well, I do love a good chopped salad and I also had some flatbread in the pantry so I decided to combine the two. Let me tell you, I am so glad I did this salad was a hit!

Honey Mustard Chicken Club Chopped Flatbread Salad
Makes 4 Salads
WW PP=12
Cal 498, Carbs 44, Fat 16, Fiber 3, Protein 36

Ingredients
16 oz. boneless skinless chicken cooked and sliced (I grilled mine)
1/2 cup lite Honey Mustard Dressing
1/2 cup reduced fat shredded cheddar
1/2 cup crumbled bacon or bacon bits
1 tomato chopped
2 cups shredded lettuce
2 flat breads cut into fours

To Assemble Salad-

Add 1.5 cups shredded lettuce, to each flat bread. Top with chopped tomato, 1/8 cup bacon,  1/8 cup shredded cheddar, 1/8 cup honey mustard and 4 oz sliced chicken. Drizzle with additional honey mustard if desired. Enjoy!

Monday, April 20, 2015

Spicy Italian Sausage Potato Bake



I swear when I was younger once we hit the month of April it was fairly warm out. Doesn't seem that way anymore. It seems as if it doesn't truly start warming up until the middle of May and even then we still have our chilly days. Well, it's rainy and downright cold today. I was in search of a hearty meal for dinner that would warm us up and this Spicy Italian Sausage Potato Bake was the perfect cold weather comfort dinner. Easy and so good!


Spicy Italian Sausage Potato Bake
Serves 6
WW PP=7
Cal 273, Carbs 20.6, Fat 12.6, Fiber 3, Protein 17.6

Ingredients
1 pkg Italian Sausage, sliced (I used Johnsonville Italian chicken sausage)
1 pkg refrigerated red potatoes (I used Simply Potatoes)
1 small yellow onion, chopped
1 clove garlic, chopped
1 tbsp. extra virgin olive oil
1/2 tsp. salt
1/8 cup grated parmesan cheese
1.5 cups Spicy Marinara Sauce
6 slices mozzarella cheese

Pre-Heat oven to 425.

In a 13x9 baking dish combine potatoes, olive oil, salt, garlic, yellow onion, and parmesan cheese. Bake for 20 minutes. Add in sliced sausage and pasta sauce. Combine well. Top with sliced mozzarella. Continue cooking for another 15 minutes. Let sit 5 minutes before serving. Enjoy!

Sunday, April 19, 2015

Southwest Lasagna




Besides tacos, pasta is another popular staple in our house. But instead of preparing the traditional lasagna, I decided to give it a southwest twist. It was a fun change and really delicious!

Southwest Lasagna
Makes 8-10 servings (I cut mine into 10)
WW PP=6
Cal 259, Carbs 25g, Fat 8.5g, Fiber 3g, Protein 18.7g

Ingredients
1 pound lean ground beef (I used 93/7)
2 tbsp. taco seasoning
1/2 cup corn
1/2 cup fat free black beans
2 cups reduced fat shredded cheese (I used WW Mexican five cheese blend)
4 ounce can chopped or diced green chilies
1 cup salsa
1/2 cup enchilada sauce
1 package oven ready lasagna noodles (I like Barilla)

In a large skillet, brown ground beef until no longer pink in the center. Drain. Add enchilada sauce, green chile's, taco seasoning, and 1/2 cup of the salsa. Stir and place over medium high heat, stirring constantly, until bubbly, about 4-5 minutes. Remove from heat and stir in corn and black beans.

Spread remaining salsa into bottom of 9x13 dish. Top with a layer of lasagna noodles.. Spread 1/2 of the filling from the skillet over the noodles. Top with half the cheese. Repeat.

Cover loosely with foil and bake at 375 for 30-35 minutes, or until bubbly and pasta is tender.

Allow to sit for a few minutes before cutting. Enjoy!

Thursday, April 16, 2015

Spicy Chicken Caesar Club Wraps




I don't know what is up with me lately but I can't seem to get enough wraps and sandwiches. Maybe it's the warmer weather but I am loving a good chicken wrap like this Spicy Chicken Caesar Club Wrap. So so good! If you are a fan of chicken Caesar salads and foods with a little "kick" then you have to give these a try!


Spicy Chicken Caesar Club Wraps
Makes 4 Wraps
WW PP=10
Cal 401, Carbs 31, Fat 16, Fiber 13, Protein 43


Ingredients
4 boneless skinless chicken breasts, cooked and sliced (I grilled mine)
3 tbsp. hot sauce
1/2 cup low fat Caesar dressing
1/2 cup shredded parmesan cheese
1/2 cup crumbled bacon or bacon bits
4 flour tortillas (I used low carb/high fiber)

Mix dressing and hot sauce together. Toss in chicken.

To Assemble: Evenly divide chicken, sliced tomato, cheese, bacon, and lettuce between four flour tortillas. Place ingredients down the center of each tortilla. Fold bottom third of tortilla over filling, fold sides toward center. Tightly roll up to secure filling. Cut in half and enjoy!

Wednesday, April 15, 2015

Slow Cooker Chicken Philly Cheesesteak Sandwiches



I love a good cheesesteak sandwich but they certainly don't love my waistline. These Chicken Philly Cheesesteaks are a much healthier version and a family favorite in my house. It's been a while since we've had them and since I was craving a hearty sandwich for dinner this was the perfect recipe to curb my cheesesteak fix!

Slow Cooker Chicken Philly Cheesesteak Sandwiches

Makes 4 Sandwiches
WW PP=8
Cal 313, Fat 6g, Carbs 40g, Fiber 1g, Protein 28.2

Ingredients
16 oz. boneless skinless chicken (I used tenderloins)
1 medium onion, sliced
1 green pepper, sliced
1 green red pepper, sliced
2 tbsp. of your favorite steak or poultry seasoning (I like McCormicks)
4 slices reduced fat provolone cheese
Bolillo or Hoagie Rolls
1 tsp. extra virgin olive oil

Spray your crock pot with non stick cooking spray. Add olive oil, onions, and peppers. Toss chicken with seasoning and add to your crock pot. Cover and cook on low for 6 hours. (You will want the veggies to be soft) During the last 30 minutes of cooking lay slices of provolone cheese over the chicken and veggies. Remove chicken and veggies and spoon into rolls. Enjoy!

Tuesday, April 14, 2015

Creamy Italian Chicken Pasta Salad



Now that the weather is finally getting warmer around here, I wanted to make a pasta salad for dinner. There is nothing I like more than a tasty pasta salad along with some crusty French bread when the weather is warm. I decided to add some grilled chicken for a little extra protein and it was delish!

Creamy Italian Chicken Pasta Salad
Serves 4
WW PP=11
Cal 360, Carbs 48.7, Fat 107. Fiber 6, Protein 32.2



Ingredients
4 boneless skinless chicken breasts, cooked and sliced (I grilled mine)
1/2 cup zesty Italian lite dressing
1/2 cup low calorie mayo (I used Kraft Mayo with Olive Oil
1 tsp. Italian seasoning
8 oz pasta of your choice, drained, and cooled (I used Ronzoni)
1 cup chopped tomato
1/4 cup grated parmesan cheese


Mix dressing, mayo, and seasoning in large bowl until well blended.

Add remaining ingredients; mix lightly. Serve immediately or cover and place in fridge until ready to serve. Enjoy!

Monday, April 13, 2015

Apricot Bourbon BBQ Pork Chops



Up until now, I have never had Apricot Bourbon BBQ Sauce and boy have I been missing out! The sweet, smoky, and spicy flavor was incredible and made for some of the best pork chops I have ever had! If you are looking for a new way to prepare pork chops then you have got to give this recipe a try!


Apricot Bourbon BBQ Pork Chops
Serves 4
WW PP=7
Cal 300, Carbs 22, Fat 8, Protein 24

Ingredients
4 thick boneless loin pork chops (about 5 oz each)
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup Apricot Bourbon BBQ Sauce (I used Famous Daves)


Season pork chops with salt and pepper. Grill over medium high heat for about 10 minutes per side (depending on thickness) or until juices run clear.

About 5 minutes before removing from grill baste chops with bbq sauce. Remove from grill and enjoy!

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Sunday, April 12, 2015

Creamy Taco Pasta




What do you make for dinner when you are the only one eating? Well if you are me it's going to be something involving tacos like this creamy taco pasta! What a fab combo, pasta, cheese, and taco meat. Yum Yum!


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

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

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

Thursday, April 9, 2015

Crock Pot Chipotle Shredded Beef Tacos



I make tacos in my crock pot often and this is one of my favorite recipes. Perfect for a busy weeknight and since we love things spicy in my house the Chipotle Peppers give it the perfect smoky/spicy kick!

Crock Pot Chipotle Shredded Beef Tacos
Makes 10 tacos
WW PP=4
Cal 153, Fat 8g, Carbs 10.7g, Fiber 2g, Protein 9.3g

Ingredients
1-2lb boneless chuck roast (Mine was 1.5lbs)
3 chipotle peppers in adobo sauce, chopped
1 cup fat free beef broth
1 tbsp. chili powder
1 tsp. garlic powder
10 yellow corn tortillas
Shredded cheese and any other toppings of your choice

Spray the bottom of your crock pot with cooking spray. Season the meat with chili powder, garlic, and cumin. Add meat to your crock pot add pour in your beef broth and top with chipotle peppers. Cover and cook on low for 8-9 hours or until meat is tender. Shred with a fork and spoon into taco shells. Top with cheese and an additional toppings of your choice. Enjoy!

Wednesday, April 8, 2015

Spicy Garlic Chicken Wraps



One of my absolute favorite wing sauces is the Spicy Garlic sauce from Buffalo Wild Wings. I've been wanting to make Buffalo Chicken Wraps for a while and I'm finally getting around to it but instead of the traditional Buffalo Wing Sauce I decided to make my own Spicy Garlic Sauce. Wow, was it ever good! I see these tasty wraps becoming a new favorite in my house!

Spicy Garlic Chicken Wraps
Makes 4 Wraps
WW PP=6
Cal 268, Carbs 19, Fat 8, Fiber 12, Protein 36

4 boneless skinless chicken breasts, cooked and shredded
3/4 cup franks buffalo wing sauce
2 tsp. garlic powder
1/2 tsp. rice wine vinegar
4 slices cheese of your choice (I used reduced fat swiss)
8 slices tomato
shredded lettuce
4 Large Tortilla of your choice (I used a low carb high fiber wrap)
blue cheese crumbles, optional

In a large bowl whisk wing sauce, garlic powder, and rice wine vinegar.

Toss cooked chicken in wing sauce.

To Assemble: Arrange chicken, two slices tomato, one slice cheese, and lettuce down the center of each 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 Garlic Chicken Wraps



One of my absolute favorite wing sauces is the Spicy Garlic sauce from Buffalo Wild Wings. I've been wanting to make Buffalo Chicken Wraps for a while and I'm finally getting around to it but instead of the traditional Buffalo Wing Sauce I decided to make my own Spicy Garlic Sauce. Wow, was it ever good! I see these tasty wraps becoming a new favorite in my house!

Spicy Garlic Chicken Wraps
Makes 4 Wraps
WW PP=6
Cal 268, Carbs 19, Fat 8, Fiber 12, Protein 36

4 boneless skinless chicken breasts, cooked and shredded
3/4 cup franks buffalo wing sauce
2 tsp. garlic powder
1/2 tsp. rice wine vinegar
4 slices cheese of your choice (I used reduced fat swiss)
8 slices tomato
shredded lettuce
4 Large Tortilla of your choice (I used a low carb high fiber wrap)
blue cheese crumbles, optional

In a large bowl whisk wing sauce, garlic powder, and rice wine vinegar.

Toss cooked chicken in wing sauce.

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

Tuesday, April 7, 2015

Citrus Grilled Chicken



I wanted to make something lighter for dinner tonight and this Citrus Grilled Chicken was it. I love the flavor combination of the two and even though it doesn't feel like summer around here I can pretend while I enjoy this tasty recipe. And it consists of only 3 ingredients! Serve over rice and dinner is ready!

Citrus Grilled Chicken
Serves 4
WW PP=3
Cal 128, Carbs 8.5, Fat 0.5, Protein 22.5

Ingredients
16 oz boneless skinless chicken or tenderloins ( I used tenderloins)
1/2 cup orange juice
1 packet Weber's Citrus marinade

In a mixing bowl whisk orange juice and marinade together.

Place chicken in a large Ziploc bag and pour marinade over chicken. Place in fridge anywhere from one hour to overnight.

Grill over medium high heat 7-8 minutes per side or until juices run clear. Serve over rice. Enjoy!

Citrus Grilled Chicken



I wanted to make something lighter for dinner tonight and this Citrus Grilled Chicken was it. I love the flavor combination of the two and even though it doesn't feel like summer around here I can pretend while I enjoy this tasty recipe. And it consists of only 3 ingredients! Serve over rice and dinner is ready!

Citrus Grilled Chicken
Serves 4
WW PP=3
Cal 128, Carbs 8.5, Fat 0.5, Protein 22.5

Ingredients
16 oz boneless skinless chicken or tenderloins ( I used tenderloins)
1/2 cup orange juice
1 packet Weber's Citrus marinade

In a mixing bowl whisk orange juice and marinade together.

Place chicken in a large Ziploc bag and pour marinade over chicken. Place in fridge anywhere from one hour to overnight.

Grill over medium high heat 7-8 minutes per side or until juices run clear. Serve over rice. Enjoy!

Monday, April 6, 2015

Garlic Parmesan Pasta



I love love love pasta, but it sure doesn't love love love my waistline! What I love most about this pasta dish is that I can enjoy it with the guilt since it's made with high fiber/low cal pasta. It's so easy to prepare and you can't tell it's low calorie. A win/win in my book!

Garlic Parmesan Pasta
Serves 6
WW PP=8
Cal 246, Carbs 41.3, Fat 10.3, Fiber 6.5, Protein 10.3

Ingredients
12 oz pkg thin spaghetti (I used Creamette 150)
2 cloves garlic, minced
1/2 tsp. salt
2 tbsp. olive oil
1 tsp. red pepper flakes
1/2 cup shredded parmesan cheese

In a large saucepan heat olive oil over low heat. Add in garlic and saute about one minute or until golden brown. Add in the red pepper flake and salt. Remove from heat.

Meanwhile cook pasta to al dente. Once cooked pour garlic mixture over hot pasta and coat well. Add in parmesan cheese. Top with fresh chopped parsley or basil if desired. Enjoy!

Friday, April 3, 2015

Shrimp Po Boy Sandwich




I've been loving shrimp lately. Being that it is Lent, I find that is a good thing. While in Florida I had a great Shrimp Po Boy from a local mom and pop seafood restaurant. The sandwich was so incredibly good that I have been craving it ever since. My sandwich turned out great and was a hit with the hubster!

Shrimp Po Boy Sandwich
Makes 4 sandwiches

Ingredients
1 pound medium shrimp, shelled, deveined and with tails removed
3/4 cup fine cornmeal
3/4 cup flour
1 Tbsp Cajun seasoning
1 teaspoon salt
2 eggs, beaten
Vegetable Oil
1/2 head iceberg lettuce, shredded
2-3 tomatoes, sliced about 1/4 inch thick
4 French sandwich rolls

Pour enough oil in a large skillet to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.

Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Dredge the shrimp in the egg, then in the cornmeal-flour mixture. Shake off any excess and fry until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.

To assemble the sandwich, slice the sandwich loaves almost all the way through and spread the remoulade sauce on both the top and bottom. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little. Serve with fresh lemon and hot sauce, if desired. Enjoy!

For the remoulade sauce
1/2 cup mayo (I used light)
1 tbsp horseradish
1 tsp pickle relish
1 tsp minced garlic
1/2 tsp cayenne pepper
Mix all ingredients together until well blended. Spread evenly onto the sandwich rolls.

Thursday, April 2, 2015

Pesto Chicken Potato Bake



Hey Guys,
Remember me? Yes, I'm alive but barely. At least it feels that way! A bad bout of Bronchitis and a nasty Sinus infection have had me bedridden. Blech. Hence my leave of absence on the blog. I'm finally starting to get around to posting recipes again and this family favorite recipe was just too good not to post. 10 stars from the hubby and toddler. It's also quick and easy which makes it a perfect weeknight meal!

Pesto Chicken Potato Bake
Serves 6
WW PP=6
Cal 241, Carbs 13.8, Fat 13, Fiber 2, Protein 17.5

Ingredients
2 cups cooked chicken
3 large russet potatoes, washed and diced
1/2 cup pesto sauce, divided
1 cup reduced fat mozzarella cheese
1 clove garlic, minced
1/8 cup grated parmesan cheese

Pre-heat oven to 450

Toss potatoes with parmesan cheese, garlic, and half of the pesto. Transfer to a baking dish and bake for 40-45 minutes or until potatoes are tender.

Remove potatoes from oven and mix in cooked chicken and remaining pesto. Top with mozzarella cheese. Continue cooking for another 10 minutes or until cheese is melted. Enjoy!


Pesto Chicken Potato Bake



Hey Guys,
Remember me? Yes, I'm alive but barely. At least it feels that way! A bad bout of Bronchitis and a nasty Sinus infection have had me bedridden. Blech. Hence my leave of absence on the blog. I'm finally starting to get around to posting recipes again and this family favorite recipe was just too good not to post. 10 stars from the hubby and toddler. It's also quick and easy which makes it a perfect weeknight meal!

Pesto Chicken Potato Bake
Serves 6
WW PP=6
Cal 241, Carbs 13.8, Fat 13, Fiber 2, Protein 17.5

Ingredients
2 cups cooked chicken
3 large russet potatoes, washed and diced
1/2 cup pesto sauce, divided
1 cup reduced fat mozzarella cheese
1 clove garlic, minced
1/8 cup grated parmesan cheese

Pre-heat oven to 450

Toss potatoes with parmesan cheese, garlic, and half of the pesto. Transfer to a baking dish and bake for 40-45 minutes or until potatoes are tender.

Remove potatoes from oven and mix in cooked chicken and remaining pesto. Top with mozzarella cheese. Continue cooking for another 10 minutes or until cheese is melted. Enjoy!


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