Thursday, December 29, 2016

Crock Pot Santa Fe Chicken Chili



This has probably got to be one of the simplest Chicken Chili recipes I have ever made. I was certainly happy about that because my day was non stop busy. It was so nice to come home and not have to do anything except spoon the chili into bowls and add a little shredded cheese and sour cream. My kind of meal!

Crock Pot Santa Fe Chicken Chili
Serves 4
WW PP=4
Cal 170, Carbs 14.7, Fat .5g, Fiber 2g, Protein 24.7

Ingredients
16 oz. boneless skinless chicken (I used tenderloins)
1 pkg. Lawrys Southwest Chicken Seasoning
1 14 oz. can diced tomatoes, undrained
1 8oz. can tomato sauce
1/2 cup fat free low sodium black beans, drained
1 cup corn
shredded cheese, sour cream, tortilla chips for topping

Arrange chicken in bottom of crock pot. Add the beans, corn, and diced tomatoes.

In a small bowl mix together seasoning mix and tomato sauce. Pour over chicken mixture. Cover and cook on low for 4-6 hours. About 10 minutes before serving break apart chicken. Top with shredded cheese, sour cream, tortilla chips or any other toppings of your choice. Enjoy!

Wednesday, December 28, 2016

Crock Pot 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!

Crock Pot 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, December 27, 2016

Beef and Cheese Enchiladas



Happy Tuesday! I hope you all had a good Holiday weekend! It's hard to believe it's almost 2017! This year sure did fly by! Tonight I'm making a classic... Beef and Cheese Enchiladas. It's been a long time since I've made them and I figure I have a few more days to splurge before hopping back on the healthy bandwagon! Serve this tasty dish with rice or beans and dinner is served!


Beef and Cheese Enchiladas
Makes 8 enchiladas

Ingredients
1 lb. lean ground beef
1 19 oz. can enchilada sauce
1 can chopped green chiles
1 small yellow onion, chopped
1 tsp. garlic powder
1 tsp. chili powder
8 small flour tortillas
2 cups shredded sharp cheddar cheese

Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray.


In a large nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Season with chil and garlic powder. Stir in 1/2 cup of the enchilada sauce and the chiles.

Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. 

Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving. Enjoy!

Wednesday, December 21, 2016

Honey Sesame Noodles



Yes, I make these noodles or a variation of them a lot. This is pretty much as Asian as it gets with me. (If you even consider this asian) My hubs loves this dish and I do too. Such a simple dinner and perfect for busy weeknights!

Honey Sesame Noodles
Serves 6
Ingredients
12 ounces, Asian noodles cooked and drained
1/4 cup Soy Sauce
2 Tbsp Honey
2 cloves Garlic, Minced
2 Tbsp rice wine vinegar
3 Tbsp Sesame Oil
1/2 Tsp Hot Chili Oil
4 Tbsp Canola Oil
1 Tsp Sesame Seeds
Green Onions for Garnish

Whisk all ingredients (except noodles and green onions) together in a bowl. Pour sauce over warm noodles and toss to coat. Sprinkle with sesame seeds and green onions. Enjoy!

Tuesday, December 20, 2016

Deep Dish Pizza Bake



Now I know this is not "traditional" deep dish pizza as I am from Chicago and I'd like to say that I know all about deep dish. Maybe I'd consider it a pizza casserole but I've been using this recipe for years as one of my simple "go to" dinners and it's called "deep dish" so whatever. It's easy, cheesy, and a family favorite around here!

Deep Dish Pizza Bake
Ingredients
12 oz. italian sausage ( I used italian chicken sausage)
1 jar pizza sauce (I like classico)
1 (10-ounce) can refrigerated pizza dough
2 cups shredded mozzarella
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
Any other toppings of your choice (I used some reduced fat pepperoni)

Preheat oven to 425 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a medium nonstick skillet over medium-high heat, brown Italian Chicken sausage, stirring until browned. Add pizza sauce and garlic powder and cook until heated.

Meanwhile, unroll pizza dough, and press into bottom and halfway up sides of prepared baking dish.  Line bottom of pizza crust with one cup of the shredded cheese. Top with sausage mixture, parmesan cheese, any other toppings of your choice, and the remaining shredded cheese.

Bake, uncovered, 15-20 minutes or until crust is brown and cheese is melted. Cool 5 minutes before serving. Enjoy!

Monday, December 19, 2016

Slow Cooker Creamy Chicken Chili



I definitely needed another "warm me up" type of meal for dinner tonight and what's better than a piping hot bowl of chili! I've been making a lot of it lately but when it's frigid like this, I tend to make it more often. This dish is hearty, healthy, and comforting. My kind of chili!


Slow Cooker Creamy Chicken Chili
Serves 4
WW PP=8
Cal 338, Carbs 29.7, Fat 9.5, Fiber 6, Protein 32.7


Ingredients
16 oz. boneless skinless chicken breasts
1 pkg hidden valley fiesta dry ranch seasoning
1/2 cup chicken broth
1 can rotel, undrained
1 can great white beans, rinsed and drained
1/4 cup shredded Monterrey jack cheese
1 cup shredded American cheese

Arrange chicken in bottom of crock pot. Sprinkle with ranch seasoning. Add in remaining ingredients except for cheese. Cover and cook on low 3 hours.

Break chicken into piece and stir in cheese. Continue cooking another 30 minutes or until cheese is melted. Serve with your favorite chili toppings. Enjoy!

Sunday, December 18, 2016

Caribbean Jerk Chicken Pasta


Brr...it's cold outside! I mean...COLD. Single digit cold and negative wind chills. Now I know it's winter and I live in Chicago so I should expect cold temps, but this is extreme and it's only December! Yikes. Anyway, cold nights like these call for something spicy for dinner and this Caribbean Jerk Chicken Pasta was the perfect cold weather meal! It's simple to prepare and ready in under 30 minutes. It was a hit with the family!


Caribbean Jerk Chicken Pasta
Serves 6

Ingredients
16 oz. bowtie pasta
16 oz. boneless skinless chicken breasts, cooked and sliced
1 tbsp. butter
1 tbsp. flour
1 cup half/half
1/2 tsp. salt
1/2 cup Jerk Marinade
1/2 cup shredded parmesan cheese

Cook pasta to al dente.

Meanwhile whisk together flour and butter. Heat to bubbling. Slowly stir in the cream and season with salt. Whisk in jerk marinade. Simmer 5-7 minutes or until thick and bubbly.

Toss hot cooked pasta in jerk mixture. Top with sliced chicken and Parmesan cheese. Enjoy!

Thursday, December 15, 2016

Crispy Pesto Chicken Sandwiches



I love Pesto and never get sick of it. While I love it on pasta I wanted to mix things up tonight and decided to use it in a sandwich. I spread pesto onto chicken tenderloins and dredged them in panko breadcrumbs. Baked them and served the chicken on french bread topped with cheese and tomato. Delish!

Crispy Pesto Chicken Sandwiches
Serves 4

Ingredients
1 lb chicken tenderloins
1/2 cup pesto
1/2 cup panko breadcrumbs
1 tsp. garlic powder
1 cup shredded mozzarella cheese
4 slices tomato
French Bread or any bread of your choice

Pre-Heat Oven to 400.

Dip each tenderloin into pesto and then dredge in panko breadcrumbs. Arrange evenly onto a baking sheet. Cook 15-18 minutes or until chicken is cooked through.

Arrange chicken onto french bread and top with mozzarella cheese and sliced tomato. Serve with additional pesto if desired. Enjoy!

Wednesday, December 14, 2016

Creamy One Pot Cajun Sausage Spaghetti



I love meals like this in the winter. Simple and made all in one pot! Hearty and spicy. The perfect meal to warm you up on a frigid night like tonight! Pair it along side a salad and dinner is served!

Creamy One Pot Cajun Sausage Spaghetti
Serves 6
WW PP=8
Cal 323, Fat 6, Carbs 47.8, Fiber 5, Protein 20.5

Ingredients
12 oz.spaghetti
1/2 cup fat free half and half
1/2 cup two percent milk
1 cup reduced fat shredded cheddar jack cheese
1 tsp olive oil
2 tbsp chopped garlic
1/4 cup chopped onion
2 tsp cajun seasoning
2 tbsp tomato paste
14 oz package smoked sausage (I used turkey sausage)
chopped green onion, for topping

Heat olive oil in a large skillet over medium heat. Add sausage and onion and saute until sausage is lightly browned. Add garlic and cook for an additional 30 seconds or until fragrant. Add pasta, rotel, water, cajun seasoning, tomato paste, and milk. Bring to a boil. Reduce heat to low and simmer 10-15 minutes or until pasta is tender. Stir in half the cheese and top with remaining cheese and sliced green onions. Enjoy!



Tuesday, December 13, 2016

Grilled Chicken Santa Fe Salad



What do you do when it is freezing cold outside? Make a grilled chicken salad for dinner! Ha! This salad was crazy good! Well, worth braving the cold for! Marinated grilled chicken, fresh chopped romaine lettuce, caramelized onions, peppers, tomatoes, black beans, cheese, and a low fat Chipotle Ranch Dressing, topped with tortilla strips. This meal was a HUGE hit in my house. If you like Tex-Mex then you will want to make this salad!

Grilled Chicken Santa Fe Salad
Makes 8 cups
WW PP=2 per cup
Cal 113, Carbs 7.1, Fat 3.3, Fiber 2.2, Protein 10.2

Ingredients
2-6 oz. boneless skinless chicken breasts
8 cups chopped romaine lettuce
2 tsp. fajita seasoning
1/2 cup black beans
1/2 cup reduced fat shredded cheddar jack cheese
1 can chopped green chiles
1 red onion, sliced and sautéed
1 plum tomato, chopped
1/2 cup tortilla strips
dressing of your choice (I made a spicy chipotle ranch dressing using a hidden valley packet)

Sprinkle chicken with fajita seasoning and let marinate at lest 30 minutes.

Grill chicken 7-8 minutes per side or until juices run clear. Slice chicken and set aside.

To assemble salad-Toss lettuce and remaining ingredients together. Top with sliced chicken and drizzle with dressing of your choice. Enjoy!

Monday, December 12, 2016

Slow Cooker Teriyaki Pork Tenderloin




Happy Monday! It's a cold one here in Chicagoland and cold weather puts me in the mood for cozy meals like this Slow Cooker Teriyaki Pork Tenderloin. It's easy, healthy, and your slow cooker does all the work. My kind of dinner!



Slow Cooker Teriyaki Pork Tenderloin
Serves 6
WW PP=
Cal 212 Carbs 10, Fat 6.6, Fiber .2, Protein 28.1


Ingredients
2 lb pork tenderloin
2 cloves garlic
1 tsp. salt
1 tsp. red chili flakes
1/2 cup teriyaki sauce
1 cup pineapple with juice

Place pork in crock pot. Toss in garlic and season with salt and chili flakes. Cover and cook on low for 3 hours. Pour in teriyaki sauce and pineapple and continue cooking another hour. Shred pork and serve over rice. Enjoy!

Sunday, December 11, 2016

Fire Roasted Sausage Rigatoni



Nothing like hearty comfort food on a snowy Sunday.  Tonight we are warming up with this Fire Roasted Rigatoni. It's so easy and delish. You can't go wrong with a spicy pasta!


Fire Roasted Sausage Rigatoni
Serves 8

Ingredients
1 16 oz. box Rigatoni, cooked to al dente
1 lb. hot Italian sausage
1 can fire roasted tomatoes
2 cups crushed tomatoes
2 tbsp. tomato paste
1 clove garlic, minced
1 tsp. salt
1 tsp. red pepper flakes
1 tsp. oregano
1/2 cup grated parmesan cheese, plus additional for topping

In a large pan brown sausage, drain and season with garlic, salt, red pepper and oregano. Add in the crushed tomatoes, tomato paste, and fire roasted tomatoes. Simmer for 10-15 minutes. Stir in the parmesan cheese.

Evenly top sauce over the hot cooked pasta. Sprinkle with additional parmesan cheese if desired. Enjoy!

Thursday, December 8, 2016

Cheesy Pepper Jack Baked Tacos



So happy it's almost the weekend! It's another Taco Night around here. I honestly have to say that I NEVER get sick of tacos! Hence why we have them so often. I do try and come up with new ways to prepare them but classic beef tacos are by far my favorite! This recipe combines the traditional beef taco along with pepper jack cheese and sriracha for a spicy, cheesy, fantastic taco!

Cheesy Pepper Jack Baked Tacos
Makes 10 Tacos
WW PP=5
Cal 195, Carbs, 10.2, Fat 9.4, Fiber 1, Protein 14.7

Ingredients
1.5 lbs lean ground beef or turkey
1 taco packet
1/2 cup water
2 tbsp. sriracha 
1 cup shredded pepper jack cheese
10 hard shell tacos
additional toppings of your choosing

Pre-Heat oven to 350

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

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

Wednesday, December 7, 2016

Crock Pot Greek Chicken



I'm obsessed with Orzo lately, and what goes great with orzo? Yep, Greek Chicken! Combine the two and you've got a fresh and flavorful meal that is healthy and easy! My kind of weeknight dinner!

Crock Pot Greek Chicken 
Serves 4
WW PP=3
Cal 146, Carbs 2.5, Fat 3.7, Protein 25.7


Ingredients
16 oz. boneless skinless chicken
1 large lemon plus 3 tbsp. fresh lemon juice
2 tsp. oregano
1 tsp. salt
1 garlic clove, minced
1 tbsp. lemon pepper seasoning (I use Mrs. Dash)
1/2 cup feta cheese
one tomato, chopped
1/2 onion, chopped


Arrange chicken in bottom of crock pot. Add remaining ingredients, except for tomato, feta, and onion. Cover and look on low 3-4 hours.

Sprinkle with feta cheese, tomato, and onion and serve with fresh lemon. Enjoy over orzo or rice!

Tuesday, December 6, 2016

Crock Pot Orange Chicken



This is one of my favorite meals for busy weeknights, like today. The Crock Pot does all the cooking and the end result is pure deliciousness!

Crock Pot Orange Chicken
Serves 4
WW Points Plus=4 (without rice)
Cal 172, Fat 2.5g, Carbs 9.5, Fiber 0, Protein 26g

Ingredients
16 oz. boneless skinless chicken breasts, cut into pieces
2 oz frozen orange juice concentrate
1 tbsp sesame oil
1/2 tsp. red pepper flakes
3 tsp soy sauce
4 tsp brown sugar
1/2 tsp ground ginger
1/3 cup water
1 tbsp cornstarch
1 tsp sesame seeds

Place chicken in crock pot.

In a mixing bowl add all ingredients except cornstarch and sesame seeds. Whisk until well blended and pour over chicken. Cook on low for 4 hours.

Remove chicken from slow cooker and add cornstarch to the sauce. Whisk and place chicken back in slow cooker and continue cooking for an additional 30 minutes. Remove chicken and serve over hot cooked rice. Sprinkle with sesame seeds. Enjoy!

Monday, December 5, 2016

Mini Oven Baked Cheeseburgers



I normally don't bake burgers in the oven but with the cold and snowy weather we've been having I was not about to go outside and use the grill. I found this fun recipe on Pinterest and let me tell ya... I am so glad that I did! These burgers were so good and so easy. I served them along side homemade oven fries and my family gobbled it up!


Mini Oven Baked Cheeseburgers
Makes 10 Burgers

Ingredients
1 lb lean ground beef
1/3 cup cooked and crumbled bacon or bacon bits
1 pkg lipton onion soup mix
1/4 cup ketchup
1/3 cup water
4 slices cheddar cheese, cut into piece
2 tablespoons dill pickle relish
6 bakery hamburger buns, split


Heat oven to 350°F.

Spray 12 regular-size muffin cups with cooking spray

Press half of a bun, cut side up, into each muffin cup and set aside

In a large saucepan brown beef. Add in water, onion soup, bacon, and ketchup. Simmer for five minutes.

Divide mixture evenly among muffin cups. Gently press mixture down into cups. Top with cheese.

Bake 8-10 minutes or until cheese is melted and bubbly. Top with relish. Enjoy!

Thursday, December 1, 2016

Crock Pot Pesto Provolone Chicken



I love love love Pesto! I put the stuff on everything. It's just so good! Pesto Mozzarella Chicken is one of my absolute favorites and was on the menu for tonight until I realized I was out of mozzarella and with a sick kiddo at home I was not going to make it out to the store. I subbed the mozzarella with Provolone instead and it was even better! It was a hit!

Crock Pot Pesto Provolone Chicken
Serves 4
WW PP=6
Cal 229, Carbs 1.7, Fat 12.5, Protein 28.2

Ingredients
4 boneless skinless chicken breasts
pinch of red pepper flakes
2 tsp. garlic powder
1/2 cup pesto sauce
4 slices provolone cheese
Chopped tomato (Optional for garnish)


Arrange chicken in bottom of crock pot. Sprinkle with garlic powder, red pepper flakes, and top with pesto. Cover and cook on low for 3-4 hours. About 15 minutes before removing from crock pot sprinkle cheese on top. Serve over noodles or rice. Enjoy!

Wednesday, November 30, 2016

Crock Pot Chicken Cordon Bleu Soup



It's cold and blustery today which means it's time for Soup! This Crock Pot Chicken Cordon Bleu is one of my favorites. It's 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, November 29, 2016

BBQ Chicken and Carmalized Onion Quesadillas



I've decided to take advantage of the nice weather and grill chicken for dinner tonight. I didn't want the usual grilled chicken so I decided on BBQ Chicken Quesadillas with caramelized onions. Yum! A fun twist on the traditional Quesadillas. Add your favorite fillings and serve with the rice or beans and you've got a delicious dinner!

BBQ Chicken and Caramelized Onion Quesadillas
Serves 4
WW PP=11
Cal 405, Carbs 43.2, Fat 13.5, Fiber 2, Protein 27.7

Ingredients
1 lb. boneless skinless chicken, grilled and sliced
1 cup caramelized onions
1/2 cup BBQ Sauce
1/2 cup diced tomatoes and green chiles
8 slices reduced fat sharp cheddar cheese (I used Sargento Ultra Thin)
8 6 inch Flour Tortillas


Heat a griddle over medium high heat. Spray with non stick cooking spray.

In a large bowl combine chicken, bbq sauce, carmalized onions. diced tomatoes and green chiles. Mix well.

To assemble Quesadillas top four tortillas with chicken mixture and two slices of cheese. Place remaining tortilla on top and press down for about 4 minutes per side or until golden brown.

Serve with sour cream and salsa for dipping. Enjoy!




Monday, November 28, 2016

Crock Pot Buffalo Chicken Chili



Happy Thanksgiving to all who celebrated. I hope you all enjoyed your Holiday. We did but I feel like I definitely had my fair share of turkey for a while! Today is cold, rainy, and blustery in my neck of the woods and there is nothing I like more on a chilly day than a big ole bowl of Chili. Since I've been making Chili a lot lately, I decided on a Buffalo Chicken Chili to mix things up. If you like Buffalo Wings then you will for sure love this Chili!


Crock Pot Buffalo Chicken Chili
Serves 6
WW PP=5
Cal 190, Carbs 19.8, Fat 3.5, Fiber 3, Protein 21.3


Ingredients
4 boneless skinless chicken breasts
2 tbsp. dry ranch seasoning
1/2 bottle Frank's Buffalo Sauce (12 oz. bottle)
1 (15.5-oz) can great northern beans, rinsed and drained
1 large sweet onion, chopped
1/2 cup petite diced tomatoes
1/2 cup cream-style corn
1/4 cup reduced fat ranch dressing
1/2 cup salsa

Dump (everything except blue cheese) into the crock pot, and stir well. Cook on low for 5-6 hours. Remove chicken and shred. Return to slow cooker and stir. Top with blue cheese or any cheese of your choice and crushed tortilla chips. Enjoy! 

Tuesday, November 22, 2016

Sriracha Taco Salad





It's Taco Tuesday in our house and you can't never go wrong with a good ole taco salad and since we love things spicy around here, added Sriracha was an added plus. Tasty!



Sriracha Taco Salad
Makes 10 Cups
WW PP 4
Cal 159, Carbs 9.6, Fat 7.1, Fiber 2, Protein 13.6


Ingredients
16 oz lean ground beef or turkey
1 taco packet
1 tbsp. Sriracha (you can use more or less depending on your spice level)
1/4 cup jalapeno slices
1/2 cup water
1 large bagged salad
1 cup reduced fat shredded cheddar cheese
2 plum tomatoes, chopped
2 green onions, sliced
1 cup crushed tortilla chips

In a large skillet brown meat. Drain and stir in taco seasoning, beans, water, and sriracha. Let simmer for 10 minutes.

While meat is simmering, chop veggies and toss with lettuce, cheese, and tortilla chips. Top with meat. Serve with any other additional toppings of your choice. (We like sour cream and catalina dressing) Enjoy!

Monday, November 21, 2016

Crock Pot Bacon Cheeseburger Soup




This is another one of my favorite lightened up soup recipes and when it comes to soup recipes in the crock pot...I'm in! Super easy and delish you can't go wrong with a cheeseburger in soup form. It's a family favorite!


Crock Pot Bacon Cheeseburger Soup
Serves 8
WW PP=6
Cal 253, Carbs 21.2, Fat 9.2, Fiber 1, Protein 19.2

Ingredients
1 lb. extra lean ground beef, cooked and drained (I used 93/7)
4 cups fat free low sodium beef broth
4 cups diced potatoes with onion (I used simply potatoes)
1 can petite diced tomatoes, undrained
2 tbsp. dry onion soup mix
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 tbsp. BBQ Sauce
3/4 cup reduced fat sharp cheddar cheese
2 oz. reduced fat cream cheese
1/2 cup low fat milk (I used 2 percent)
1/3 cup bacon bits
12 pickle slices, chopped

Add ground beef to bottom of crock pot and season with soup mix. Pour in beef broth and Worcestershire sauce stir, and then add in tomatoes, potatoes, pickles, mustard, and bbq sauce. Cover and cook on low 4-5 hours.

Add in milk, cream cheese, cheddar cheese, and bacon bits. Continue cooking another 30 minutes or until cheese is melted and soup is thickened. Garnish with any additional toppings of your choice. Enjoy!

Thursday, November 17, 2016

Crock Pot Tuscan Tortellini and Sausage Soup



It's 70 degrees outside and I'm making soup for dinner! 70's in the middle of November, in Chicago?I'll take it! This cold weather hater certainly won't be complaining! My Crock Pot Tuscan Tortellini and Sausage Soup is a staple around here. It's easy and healthy and your Crock Pot does the cooking! 


Crock Pot Tuscan Tortellini and Sausage Soup
Serves 6
WW PP=11
Cal 429, Carbs 48.5, Fat 15.8, Fiber 3, Protein 22.3

Ingredients
1 family size pkg refrigerated tortellini
1 12oz. pkg. Italian chicken sausage
2 cups baby spinach (I used chopped Broccoli today)
4 cups fat free chicken broth
1/8 cup fat free half and half
3 oz. reduced fat cream cheese (some say full fat is best)
1 can Italian diced tomatoes
2 cloves garlic, chopped
1 tsp. red pepper flakes
1 tsp. salt

 Add all ingredients to the crock pot except for sausage and tortellini. Stir, cover, and cook on low 4 hours. Add in sausage and tortellini and continue cooking for another 30 minutes. Ladle into bowls and top with parmesan cheese if desired. Enjoy!


Wednesday, November 16, 2016

Creamy Buffalo Chicken Bake




In my house we love all things Buffalo Chicken, so I knew I couldn't go wrong with this Creamy Buffalo Chicken Bake. Chicken, Wing Sauce, Potatoes, Ranch, and Cheese? Yes, Please! You can adjust the sauce according to your spice level, but we love things spicy so I used a lot of sauce! It was a hit!



Creamy Buffalo Chicken Bake
Serves 6

Ingredients
1 lb. boneless skinless chicken tenderloins, cut into chunks
1 bag homestyle hashbrown potatoes
1 tsp. salt
1 tsp. garlic powder
1/2 cup ranch dressing
1/3 cup wing sauce
1 cup sour cream
1.5 cups shredded cheese of your choice (I used a three cheese blend)

In a mixing bowl combine sour cream, ranch, and wing sauce.

Spray a casserole dish with cooking spray. Arrange hash browns in bottom of dish. Top with chicken. Sprinkle with salt and garlic powder. Pour sauce over chicken and stir to combine.

Place in a 400 degree oven and cook for 40-45 minutes or until chicken and potatoes are done. Remove from oven and top with cheese. Continue cooking an additional 5-10 minutes or until cheese is melted. Enjoy!


Tuesday, November 15, 2016

Crock Pot Chili Con Carne




Simple comfort food. That is what this dish is all about. It's easy, healthy, and your crock pot does most of the work. My kind of dinner!


Crock Pot Chili Con Carne
Serves 4
WW PP=5
Cal 220, Carbs 10.2, Fat 8, Protein 24.5


Ingredients
1lb. lean ground beef
1/2 yellow onion
1 clove garlic, chopped
2 tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1/4 tsp. cayenne pepper
1 8 oz. can Mexican Tomato Sauce
1 can petitie diced tomatoes, undrained
1 can green chilies
1/4 cup water

Brown ground beef and onion in a large saucepan. Drain and place in crock pot. Add in the remaining ingredients. Cover and cook on low for 4-6 hours.

Ladle into bowls and top with your favorite Chili fixins! Enjoy!

Monday, November 14, 2016

Skinny Chicken Alfredo Pasta Bake




Mmmm....there is nothing I like more than a creamy cheesy alfredo pasta. Except when you have a metabolism like mine and consuming this rich pasta would immediately add a few inches to the waistline. The #1 reason why I never make it even thought it is an absolute favorite of the husbands. I decided why not experiment with a few ingredients and come up with a lower calorie alfredo pasta. I'm happy to say that my version was just as good as a traditional alfredo but with half the calories and fat! A win/win in my book!

Skinny Chicken Alfredo Pasta Bake
Serves 8
WW PP=8
Cal 346, Carbs 45.2, Fat 7.3, Fiber 6, Protein 23.3

Ingredients
16 oz. penne pasta (I used Ronzoni)
2 cups cooked chicken breast, diced
1 clove garlic, minced
1/2 cup grated parmesan cheese
1/4 tsp. pepper
1/4 tsp. salt
1 cup fat free or 2 percent milk (I used 2 percent)
2 tbsp. reduced fat cream cheese
1 tbsp. olive oil
1 cup shredded italian blend cheese (I like Kraft)

Pre-Heat oven to 375

Cook pasta just shy of al dente. Drain and set aside.

Heat olive oil in a large pan over medium-high heat. Add garlic and saute one minute, stirring occasionally. Add cream cheese and slowly whisk in milk. Bring mixture to a simmer and once thickened stir in the Parmesan cheese. Season with salt and pepper. Next, add in the chicken and cooked pasta.


Pour chicken and pasta mixture into a lightly greased baking dish. Top with shredded cheese and bake for 15-20 minutes or until cheese is melted and lightly browned. Top with chopped parsley if desired. Enjoy!

Thursday, November 10, 2016

Grilled Chicken Caesar Flatbread



I'm a sucker for a good salad, especially if it's a Caesar Salad! It's my absolute fav and when you combine this tasty salad with flatbread...let me tell you....it's pure heaven!

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

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


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

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

Wednesday, November 9, 2016

Bruschetta Chicken Bake




Busy days call for easy dinners and this Bruschetta Chicken Bake is one of my favorites! It literally takes about five minutes to prepare. Pop in the oven for 30 minutes and dinner is ready!

Bruschetta Chicken Bake
Serves 6 (Approximately  1 Cup)
WW PP=6
Cal 252, Carbs 25.8, Fat 5.3, Fiber 1, Protein 23.6


Ingredients
1.5lbs boneless skinless chicken, cut into chunks
1 can Italian diced tomatoes, undrained
1 box chicken stuffing mix
1 tsp. garlic powder
1 cup 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, sprinkle on half of the shredded cheese. Top with stuffing mixture and remaining cheese.

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

Tuesday, November 8, 2016

Southwest Chicken Chili




I seem to go through what I consider Chili "phases" and right now is one of them. Now that the weather is starting to get colder why not make a big ole batch of chili! This Southwest Chicken Chili is super easy and super tasty. I made mine in the slow cooker but stove top is pretty easy too. Top with your favorite chili fixins and dinner is served!


Southwest Chicken Chili
Serves 6
WW PP=4
Cal 160, Carbs 9.1, Fat 2.5, Fiber 1.5, Protein 25.3

Ingredients
1.5 lbs boneless skinless chicken
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. cayenne pepper
1 can diced tomatoes with green chilies, undrained
1 cup white beans, rinsed
1 cup low sodium chicken broth
1/2 cup corn
1/2 cup shredded american cheese (or velveeta if you prefer)

Arrange chicken in bottom of crock pot. Sprinkle dry seasonings over the chicken. Add in the remaining ingredients, except for cheese. Cover and cook for 4-5 hours.

Remove lid and stir in cheese. Continue cooking an additional 10-15 minutes or until cheese is melted.

Break chicken into piece and ladle into bowls. Top with any additional toppings of your choice. Enjoy!


Monday, November 7, 2016

Baked Cheesy Salsa Chicken Taquitos



Rolled Tacos or Taquitos? I hear people say them both ways but I always thought a rolled taco was a Taquito. Either way my baked version is healthier but just as delicious as the traditional. Eat them as an appetizer or serve them alongside rice and beans for a tasty dinner. They are a hit with my family!

Baked Cheesy Salsa Chicken Taquitos

Makes 8 Taquitos 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
1/4 cup salsa
3 oz. reduced fat cream cheese, softened
1/4 cup reduced fat shredded Mexican cheese blend
8 flour tortillas flour tortillas (I used low carb high fiber)
Toppings of your choice (sour cream, salsa, 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. Serve alongside salsa and sour cream for dipping. Enjoy!

Spray the tops of the taquitos with cooking spray and bake at 400 for 20-25 minutes or until lightly browned. Enjoy!

Thursday, November 3, 2016

Chicken Fajita Pasta




It's been a while since I've made this family friendly favorite! We all love Chicken Fajita's and win you combine them with pasta, you know it's a hit! My version is lighter but you would never know it by the taste!


Chicken Fajita Pasta
Serves 6
WW PP=8
Cal 320, Carbs 46.8, Fat 4.6, Fiber 3, Protein 25

Ingredients
16 oz. boneless skinless chicken tenderloins
1 packet fajita seasoning
12 oz. short pasta of your choice (I used bow ties)
1/4 cup reduced fat sour cream
1/2 cup reduced fat shredded cheddar cheese
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow onion, sliced
1 tsp. olive oil
1 lime

Cook pasta to al dente. Drain and set aside.

While Pasta is cooking, cut chicken into pieces and sprinkle with fajita seasoning.  Add oil to a large skillet.

Sauté chicken and veggies over medium high heat until no longer pink and veggies are softened. Spritz with lime juice. Stir in sour cream and cheese and toss with hot cooked pasta. Garnish with additional cheese and green onion if desired. Enjoy!

Roasted Garlic Tomato Soup




I love a good bowl of homemade soup, especially when I'm under the weather! I've got a nasty cold and I find soup to be so comforting. This Roasted Garlic Tomato Soup is super simple and super hearty. I made mine in the crock pot but it's just as good over the stove as well. Give it a try and see how good it is!

Roasted Garlic Tomato Soup
Serves 6
WW PP=1
Cal 50, Carbs 7.3, Fat .2, Fiber 1, Protein 2.1

Ingredients
1 28 oz. can crushed tomatoes
1 28 oz. can whole peeled tomatoes
4 cups fat free chicken stock
6 cloves garlic, chopped
1 tsp. red pepper flakes
1 tsp. salt

Place all ingredients into your crock pot. Stir, cover, and cook for 4-6 hours. ABout ten minutes before serving using a potato masher, mash the whole tomatoes.

Ladle into bowls and top with shredded cheese, if desired. Enjoy!

Wednesday, October 26, 2016

Pizza Baked Gnocchi



This is one of my favorite meals! Fluffy pillowy mounds of pure deliciousness packed into every bite! Is pillowy even a word? Not sure but it's the best way to describe it! Over the years I've met people who either hate gnocchi or love it. I'm one of those who loves it! Even my 5 year old gobbled it up. This recipe is super easy and super delish! You can't go wrong when you combine pizza toppings!

Pizza Baked Gnocchi
Serves 6
WW PP=8
Cal 310, Carbs 47.5, Fat 8.1, Fiber 2, Protein 13

Ingredients
2 cups of your favorite pizza or marinara sauce
1/4 teaspoon crushed red pepper flakes
1.5 packages gnocchi 
1.25 cups shredded reduced fat mozzarella cheese
1/8 cup grated parmesan cheese
2 oz. pepperoni (I used reduced fat)

Preheat your oven to 375 degrees 

Add a layer of sauce to a bottom of a baking dish. 

Bring a large pot of salted water to a boil and cook gnocchi for 5 minutes or until they are floating to the top. Drain and mix half of the gnocchi with the sauce and red pepper. Transfer to the baking dish and top with a layer of the cheeses and pepperoni. Repeat. 

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

Tuesday, October 25, 2016

Cashew Chicken Salad



In my house we mostly have salads for dinner in the summer, when it's too hot to use the oven and I'm in the mood for something lighter. Well, this salad is so good that we like to have it year round! I love it so much this is the second time in two months that I've made. It's fresh, easy, healthy, and delicious! My kind of dinner!


Cashew Chicken Salad
Serves 4
WW PP=7
Cal 295, Carbs 26.7, Fat 10, Fiber 3, Protein 24

Ingredients
2 large chicken breasts, cooked and chopped
1 bag coleslaw mix
2 cups shredded iceberg lettuce
1/2 cup cashews
1/4 cup rice noodles
1 cup mandarin oranges
3 green onions, chopped
1/2 cup sesame ginger dressing (I used Newmans Own)

In a large bowl toss all ingredients together and serve! Easy peasy!

Monday, October 24, 2016

Crispy Baked Chipotle Queso Chicken



Hard to believe we are nearing the end of October and Halloween is just a week away! Every year around this time I always seem to find myself in a recipe rut. No idea why, but it always happens! This recipe is pretty basic but so delish! I like to make a queso sauce to drizzle over the chicken and it's a hit!


Crispy Baked Chipotle Queso Chicken
Serves 4
WW PP=8
Cal 300, Carbs 26, Fat 7, Fiber .5, Protein 35.2

Ingredients
1.5lbs chicken tenderloins
1/2 cup panko breadcrumbs
2 tsp. chipotle powder
1 tsp. cumin
1 tsp. salt
1 tsp. garlic
1 cup shredded american blend cheese (or velveeta-if you like the stuff)
1 can rotel, undrained

In a large bowl combine dry ingredients. Dip chicken into breadcrumb mixture and place on a lined baking sheet.

Bake at 425 for 20 minutes or until chicken is cooked through.

Meanwhile make the sauce by combing the rotel and cheese in a sauce pan over medium heat, stirring constantly until smooth. Drizzle over chicken. Enjoy!

Thursday, October 20, 2016

Sloppy Cubanos



We are spicing things up tonight with these Sloppy Cubanos. They are a fun twist on the traditional sloppy joe and super tasty! I first made this a couple of years ago and they were a hit with the hubs. This time around I tweaked the recipe a bit and combined lean ground beef with the choroizo and finished it off in the crock pot. Let me tell you...this sandwich was even better than the first time. So good!

Sloppy Cubanos
Serves 6

Ingredients
12 oz. pork chorizo
12 oz. lean ground sirloin
1 8oz. can tomato sauce
2 tsp. garlic powder
1/2 yellow onion, diced
sliced swiss cheese
1/2 cup chopped pickles
juice of one lime
bakery rolls

In a large saucepan brown sausage,ground sirloin, and onion until cooked through. Add in the garlic powder.  Drain if necessary and add in the tomato sauce and lime juice. Let simmer for 25 minutes. Spoon into warm rolls and top with swiss cheese and pickles. Enjoy!

Wednesday, October 19, 2016

Crock Pot Chipotle Ranch Chicken Tacos




Wow, it's been a while since I've made tacos! Did I really just write that? As most who follow my blog know, I'm a full blown taco junkie and we normally have them once a week. Well, I'm back with a new Taco recipe. I love chicken tacos and I especially love them when they are made with ranch and a touch of heat from the chipotles. Easy and delish!

Crock Pot Chipotle Ranch Chicken Tacos
Makes 8 Tacos
WW PP=3
Cal 113, Carbs 8.6, Fat 3.2, Fiber 1.5, Protein 12

Ingredients
16 oz boneless skinless chicken tenderloins
1/3 cup chicken broth
1 tsp. dry ranch seasoning
3 chipotle peppers in adobo, finely chopped
1 tsp. garlic powder
1 tsp. cumin
corn or hardshell tortillas
shredded cheese, tomatoes, lettuce, sour cream, cilantro and any other toppings of your choice

Arrange chicken in crock pot and season with ranch, garlic powder, cumin, and salt. Top with chopped chipotles. Pour in broth. Cover and cook on low for 4 hours. Shred and assemble tacos with desired toppings. Enjoy!

Tuesday, October 18, 2016

Kung Pao Chicken





Both my husband and I were in the mood for Asian tonight for dinner and this past spring I tried a Crock Pot Kung Pao Chicken that was really good and pretty easy. I decided to use that same recipe but instead of the crock pot I made it into a stove top version. It was delish! If you like your chicken with a "kick" then you have to give this a try!



Kung Pao Chicken 
Serves 4
WW PP=5
Cal 194, Carbs 23.2, Fat 1.7, Protein 24

Ingredients
1lb. Chicken Tenderloins, cut into chunks
2 tsp. chili garlic paste
1 green pepper, cut into chunks
1 red bell pepper, cut into chunks
1/4 cup Hoisin Sauce
2 tbsp. low sodium soy sauce
1 tsp. sesame oil
2 gloves garlic, chopped
2 tbsp. rice wine vinegar
2 tbsp. honey
1 tsp. red pepper flakes
2 green onions, sliced
8 dried red chilis

In a large bowl whisk together garlic paste, hoisin, soy, sesame oil, rice wine vinegar, and honey together. Set aside.

Heat a large sauce pan or wok with one tbsp. oil. Add chicken and saute 2-3 minutes or until lightly browned. Add in the peppers and saute another 2-3 minutes. Add dried chilies and garlic. Continue cooking another 1-2 minutes and then add in the sauce. Stirring often until thickened.

Remove and serve over rice. Top with sliced green onion and chopped peanuts or water chestnuts if desired. Enjoy!



Monday, October 17, 2016

Greek Lemon Chicken




I'm obsessed with Orzo lately, and what goes great with orzo? Yep, Greek Chicken! Combine the two and you've got a fresh and flavorful meal that is healthy and easy! My kind of weeknight dinner!

Greek Lemon Chicken 
Serves 4
WW PP=
Cal 146, Carbs 2.5, Fat 3.7, Protein 25.7


Ingredients
16 oz. boneless skinless chicken
1 large lemon plus 3 tbsp. fresh lemon juice
2 tsp. oregano
1 tsp. salt
1 garlic clove, minced
1 tbsp. lemon pepper seasoning (I use Mrs. Dash)
1/2 cup feta cheese
one tomato, chopped
1/2 onion, chopped


Arrange chicken in bottom of crock pot. Add remaining ingredients, except for tomato, feta, and onion. Cover and look on low 3-4 hours.

Sprinkle with feta cheese, tomato, and onion and serve with fresh lemon. Enjoy over orzo or rice!

Sunday, October 16, 2016

Crock Pot Chicken Parmesan Soup



We have one warm day at the end of October and what do I decide to make for dinner? Soup. Yep,that's right! Go figure. You can't go wrong with chicken, cheese, and pasta, combined into a tasty soup. It is downright delicious and weight watcher friendly. Comfort food in a bowl. Yum!

Crock Pot Chicken Parmesan Soup
Serves 6
WW PP=7
Cal 278, Carbs 33.3, Fat 4.6, Fiber 3, Protein 24.6

Ingredients
16 oz. boneless skinless chicken tenderloins
4 cups fat free chicken broth
1 28 oz. can crushed tomatoes
1 garlic clove, chopped
1 tsp. dry Italian seasoning blend
1 green bell pepper, chopped
1 tsp. red pepper flakes
1 tsp. salt
1 cup Italian style diced tomatoes
8 oz. pasta of your choice, cooked to al dente (I used penne)
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese

Arrange chicken in bottom of crock pot. Add remaining ingredients except for the pasta and cheeses. Cover and cook on low 4-5 hours.

Remove chicken from crock pot, shred, and return to pot. Stir in cheeses.

To serve add some of the cooked pasta to bottom of each bowl. Ladle in soup. Top with extra shredded cheese and fresh basil if desired. Enjoy!

Thursday, October 13, 2016

Broccoli Cheddar Chicken and Rice Bake



I'm in all out Fall Mode this week. It's chilly and the perfect time to fire up the oven and make some comfort food meals! This morning it was so cold that I actually put on my winter vest. Not sure that I'm ready for that type of cold, but I am sure ready for cold weather food! I love this Broccoli Cheddar Chicken and Rice Bake. It's so easy to prepare and a great way for your kiddos to eat some veggies. It's a family favorite in my house!


Broccoli Cheddar Chicken and Rice Bake
Serves 6
WW PP=8
Cal 264, Carbs 23, Fat 7.3 Fiber 2, Protein 39

Ingredients
4 boneless skinless chicken breasts, cut into pieces
2 cups uncooked rice
1.5 cups chicken broth
1 can broccoli cheddar soup
2 tsp. garlic powder
1 tsp. salt
1 cup chopped broccoli
1 cup shredded cheddar jack cheese
1/4 cup grated parmesan cheese
1 mini sleeve of ritz crackers, crushed

Pre-Heat Oven to 400.

Spray a casserole dish with non stick cooking spray.

In a large mixing bowl, combine rice, broth, and soup. Mix well and pour into prepared baking dish. Top with chicken pieces, and chopped broccoli. Sprinkle with garlic powder and salt. Cover and cook for 30-45 minutes or until chicken is cooked through.

 Remove from oven and top with cheeses and crackers. Return to oven for another 10 minutes or until cheese is melted. Enjoy!


Wednesday, October 12, 2016

Crock Pot Beef Stroganoff



It's definitely starting to feel like fall around here! The rainy blustery weather puts me in the mood for comfort food and you can't go wrong with a comfort food classic like Crock Pot Chicken Stroganoff. My version is a bit lighter so you can indulge without the guilt. It's hearty, creamy, and delicious!


Crock Pot Beef Stroganoff
Serves 6
WW PP=5
Cal 221, Carbs 9.5, Fat 11.5, Fiber 1g, Protein 14

Ingredients
1.5 lbs stew meat
1 clove garlic, chopped
1 cup fat free low sodium beef broth
1 packet dry onion soup mix
1 cup sliced mushrooms (I used Baby Bellas)
1 cup reduced fat sour cream
Arrange stew meat in bottom of crock pot. Add in broth, soup, and garlic. Cover and cook on low 7-8 hours or until meat is tender. 20 minutes before serving stir in mushrooms and sour cream. Serve over hot cooked egg noodles. Enjoy!

Tuesday, October 11, 2016

Sriracha BBQ Chicken Skillet Pasta




I love BBQ Chicken and it's been a while since we've made it but I wasn't in the mood to grill tonight. So, instead of grilling I decided on this BBQ Chicken Skillet Pasta. It combines all my favorites in one tasty skillet. The perfect sweet and spicy combo and a great meal for busy weeknights!

Sriracha BBQ Chicken Skillet Pasta
Serves 6
WW PP=9
Cal 345, Carbs 52, Fat 5.1, Fiber 6, Protein 23.3

Ingredients
1 12 oz box short pasta of your choice (I used Ronzoni Penne)
1/2 red onion, diced
2 cups cooked chicken breast, chopped
1/3 cup BBQ Sauce
1 tbsp. sriracha
1 can petite diced tomatoes, undrained
1 cup reduced fat shredded mozzarella cheese
6 slices center cut bacon cooked crisp or 1/2 cup crumbled bacon bits
2 green onions, sliced


Cook pasta to al dente. Drain and set aside.

Meanwhile spray a large skillet with non stick cooking spray and saute onions until translucent. Add in the chicken, bbq sauce, and tomatoes. Bring to a simmer. Toss in cooked pasta. Sprinkle with cheese. Cover and cook on low 3-4 minutes or until cheese is melted. Top with chopped bacon and green onions. Enjoy!

Monday, October 10, 2016

Grilled Chicken Teriyaki Bowls



Grilled Chicken Teriyaki Bowls
Serves 4
WW PP=10
Cal 376, Carbs 62, Fat 2, Fiber 4, Protein 29.7

Ingredients
16 oz. boneless skinless chicken tenderloins
1 cup Teriyaki Sauce, divided (I like LaChoy)
1 tsp. sriracha
1 tsp. sesame oil
1 clove garlic, minced
3 green onions, sliced
1 cup carrots, sliced and steamed
1 cup broccoli, steamed
4 cups cooked brown rice

Whisk teriyaki sauce, sriracha, sesame oil, and garlic together. Take half of the sauce and brush over chicken.

Grill chicken over medium-high heat for about 8 minutes or until juices run clear. Baste with half of the teriyaki sauce. Cut chicken into chunks.

To Assemble Bowls-Evenly divide chicken and steamed veggies and serve over one cup rice. Top with sliced onions and drizzle remaining teriyaki sauce over each bowl. Enjoy!

Sunday, October 9, 2016

Spicy Sausage Rigatoni



It's been a while since I've posted but I'm back with a new recipe! It's always hard to get back into the swing of things after being on vacation. Florida was great (aside from a few changes-AKA Hurricane Matthew) but now it's back to reality and back to the daily grind. Tonight we are warming up with this Fire Roasted Rigatoni. It's so easy and delish. You can't go wrong with a spicy pasta!


Spicy Sausage Rigatoni
Serves 8

Ingredients
1 16 oz. box Rigatoni, cooked to al dente
1 lb. hot Italian sausage
1 can fire roasted tomatoes
2 cups crushed tomatoes
2 tbsp. tomato paste
1 clove garlic, minced
1 tsp. salt
1 tsp. red pepper flakes
1 tsp. oregano
1/2 cup grated parmesan cheese, plus additional for topping

In a large pan brown sausage, drain, and season with garlic, salt, red pepper and oregano. Add in the crushed tomatoes, tomato paste, and fire roasted tomatoes. Simmer for 10-15 minutes. Stir in the parmesan cheese.

Evenly top sauce over the hot cooked pasta. Sprinkle with additional parmesan cheese if desired. Enjoy!

Tuesday, September 27, 2016

Creamy Garlic Tortellini


It's definitely feeling like fall today. Chilly and Blustery. Perfect comfort food weather and in my opinion this Creamy Garlic Tortellini fits the bill. Doesn't get more comforting than that! An easy and tasty weeknight dinner!

Creamy Garlic Tortellini
Serves 4

4 cups cooked cheese tortellini
1/2 cup Boursin Garlic and Herb Cheese
1/2 cup grated parmesan cheese
1 clove garlic, minced
1 tsp. red pepper flakes
1 tsp. salt
3/4 cup milk (I used 2 percent)
1 tbsp. flour
1 tbsp. butter



Bring a large pot of salted water to boil. Cook the pasta to al dente and set aside.

Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the garlic stirring constantly, about 3 minutes. Whisk in the milk, boursin cheese, red pepper, and salt. Slowly stir in the grated parmesan. Cook, stirring occasionally, until the cheese is melted and sauce has thickened.

Slowly add in the pasta and stir to combine. Serve immediately. Enjoy!
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