Thursday, April 28, 2016

Honey Mustard Bacon Grilled Chicken




This dish was supposed to be baked but things got crazy this afternoon so it was easier for me to grill the chicken instead. I love the flavor combo of honey mustard and bacon so this dinner was a definite winner!


Honey Mustard Bacon Grilled Chicken
Serves 4
WW PP=8
Cal 290, Carbs 6, Fat 14, Protein 37


Ingredients
4 boneless skinless chicken breasts
1 tsp. salt
1 tsp. garlic powder
1/2 cup light honey mustard dressing
1/2 cup crumbled bacon or bacon bits
1 cup shredded mozzarella cheese

Season Chicken with salt and garlic powder. Grill over medium high heat 5-7 minutes per side or until juices run clear. Baste with honey mustard and sprinkle with bacon and cheese. Once cheese is melted remove from grill and enjoy!

Wednesday, April 27, 2016

Italian Sausage Pasta Toss




I literally threw this recipe together on whim. What was supposed to be a chicken dish ended up being a dish made with Italian chicken sausage instead. I'm so glad I ended up substituting the chicken sausage. This dish was not only delicious but healthy too, and a hit with the family!


Italian Pasta Toss
Serves 6
WW PP=9
Cal 355, Carbs 47.5, Fat 11.3, Fiber 4, Protein 17.8

Ingredients
1 14oz. package Italian chicken sausages (I used Johnsonsville)
2.5 cups Italian seasoned broccoli (I used green giant)
12 oz. short pasta (I used elbows)
1/4 cup grated parmesan cheese
2 cloves garlic, chopped
2 tsp. salt
2 tsp. red pepper flakes
2 tsp. extra virgin olive oil

Cook pasta to al dente. Drain and set aside.

In a large non stick saucepan brown the sausage and garlic. Once lightly browned add in the broccoli. Cook about 4 minutes or until tender. Add in the pasta, olive oil, parmesan, salt, and red pepper flakes. Toss until well combined. Enjoy!

Tuesday, April 26, 2016

Caribbean Jerk Chicken Tacos




Mixing things up for Taco Tuesday with these flavorful and super easy Caribbean Jerk Chicken Tacos. Healthy and delicious, put these tacos on your meal plan list and see for yourself how good they are!

Caribbean Jerk Chicken Tacos
Makes 10 Tacos
WW PP=2
Cal 82.5, Carbs 10.5, Fat 0.7, Fiber 1g, Protein 8.2

Ingredients
16oz. boneless skinless chicken breasts (I used tenders)
1/2 cup Lawry’s Caribbean Jerk Marinade
2-3 Tbsp crushed red pepper flakes
Corn tortillas
Queso Fresco Cheese, Green Onions or any other toppings if desired.

Season chicken with red pepper flakes and place in crock pot. Cover chicken with marinade and cook on low for 4 hours. Shred and assemble tacos with desired toppings. Enjoy!

Monday, April 25, 2016

Crock Pot Sour Cream and Salsa Chicken



Happy Monday! We are enjoying an absolutely gorgeous day here in Chicagoland. Nice and warm. My kind of weather! I didn't want to heat up my kitchen by using the oven on a day like today so instead I opted for this tasty dish. My Crock Pot Sour Cream and Salsa Chicken is healthy and versatile. I served mine over rice but it also makes a great filling for tacos, burritos, wraps, and nachos.


Crock Pot Sour Cream and Salsa Chicken
Serves 4
WW PP=4
Cal 160, Carbs 8, Fat 4.2, Fiber 1, Protein 23.5

Ingredients
16 oz. boneless skinless chicken breasts
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 cup salsa
1/2 cup sour cream

Arrange chicken in bottom of crock pot. Season with chili powder, cumin, and garlic powder. Add in the salsa. Cover and cook on low 3-4 hours. About 30 minutes before serving stir in the sour cream.

Shred chicken and serve over rice. Garnish with some sprinkled cheddar cheese and cilantro if desired.  Enjoy!

Thursday, April 21, 2016

Pesto Chicken Melts



I love a good sandwich and when you incorporate ooey gooey cheese, well then, I like it even more! These Pesto Chicken Melts are easy and a fun change from the traditional grilled cheese. They are a family favorite around here!

Pesto Chicken Melts
Serves 4
WW PP=10
Cal 358, Carbs 19.2, Fat 21.5, Protein 30

Ingredients
2 cups cooked chicken breast, shredded
1/4 cup pesto sauce
1 tsp. garlic powder
1 cup shredded mozzarella cheese
4 slices texas toast (You can reduce the calories and fat by using lite texas toast-we had none at our local grocery store)
fresh basil and chopped tomato, optional but I love the flavor

Bake texas toast according to package directions.

While toast is cooking, combine garlic powder, pesto, and chicken together. Set aside.

Remove toast from oven and evenly divide chicken mixture between the four pieces of texas toast. Sprinkle 1/4 cup mozzarella on each piece.

Broil for 1-2 minutes or until cheese is melted and bubbly. Top with chopped tomato and basil. Enjoy!

Wednesday, April 20, 2016

Cream Cheese Smothered Jalapeno Chicken



I'm always looking for new ways to prepare chicken since we have it almost daily. I've made jalapeno chicken in the crock pot before but this time around I decided on grilling my chicken and since I do love a good smothered chicken, I figure why not smother it in cheddar and cream cheese. If you like foods with a "kick" then you have to give this a try!


Cream Cheese Smothered Jalapeno Chicken
Serves 4
WW PP=7
Cal 256, Carbs 6.2, Fat 11.7, Protein 31

Ingredients
16 oz. boneless skinless chicken breasts or tenderloins
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin
1 can rotel, drained
1 jalapeno, deseeded and diced
4 oz. reduced fat cream cheese
1/2 cup reduced fat sharp cheddar cheese
1/3 cup crumbled bacon bits

Season chicken with garlic, chili powder, and cumin. Grill over medium high heat for about 5-7 minutes per side or until juices run clear.

Meanwhile, prepare sauce by heating together cream cheese, cheddar cheese, and rotel. Whisk until melted and smooth. Stir in bacon bits and jalapeno.

Pour sauce mixture over chicken. Sprinkle with additional jalapeno if desired. Serve over rice or noodles. Enjoy!

Tuesday, April 19, 2016

Honey Chipotle Grilled Chicken Tacos



It's Taco Tuesday in my house tonight and I am mixing things up with these tasty Honey Chipotle Grilled Chicken Tacos! Nothing beats the sweet and spicy combo. They are a family favorite!

Honey Chipotle Grilled Chicken Tacos
Makes 8 Tacos
WW PP Per Taco=3
Cal 118, Carbs 9.5, Fat 3.3, Fiber 1, Protein 12.7

Ingredients
16 oz boneless skinless chicken breasts
1 tbsp. honey
4 chipotle peppers in adobo, finely chopped
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. salt
8 hard shell tacos
shredded cheese, sour cream, cilantro and any other toppings of your choice

Season chicken with garlic powder cumin, and salt. In a small bowl whisk together honey and chipotle peppers. Pour mixture over chicken. Cover and marinate for at least one hour.

Grill chicken 6-7 minutes per side over medium heat or until juices run clear. Slice chicken and assemble tacos with any additional toppings of your choice. Enjoy!

Monday, April 18, 2016

Creamy Chicken Caesar Pasta Salad



I am absolutely loving the weather lately! We had gorgeous weather this past weekend and today it's in the low 80's. I wish it would stay like this forever, unfortunately it's supposed to get cold again tomorrow but while the weather is warm I figure why not get outside and grill! I love a good pasta salad when it's warm outside and this Creamy Chicken Caesar is a favorite!


Creamy Chicken Caesar Pasta Salad
Serves 6
WW PP=7
Cal 293, Carbs 44.3, Fat 5, Fiber 5, Protein 19

Ingredients
12 oz. boneless skinless chicken breasts
12 oz. tri color pasta (I used High Fiber Pasta)
1/3 cup shredded parmesan cheese
1/2 cup lite Caesar dressing, divided (I used Kens)
1/2 cup grape tomatoes, sliced
1/2 cup crushed garlic croutons

Cook pasta to al dente. Drain and rinse with cold water. Place in fridge while chicken is cooking.

Grill chicken over medium high heat for 6-7 minutes per side or until juices run clear. About 2 minutes before removing from grill baste with half of the Caesar dressing. Slice chicken and set aside.

To assemble salad: toss cold pasta with remaining dressing. Add your tomatoes and cheese. Top with sliced chicken and crushed croutons. Enjoy!

Thursday, April 14, 2016

Cajun Sausage Tortellini Skillet



This dish combines two of my favorites pasta and spicy sausage. It's a simple yet, drool worthy dish that I used to make all the time back in the day. If you are looking for a simple, yet delicious, weeknight dinner then look no further! This dish definitely does not disappoint!


Cajun Sausage Tortellini Skillet
Serves 4
WW PP=10
Cal 369, Fat 16g, Carbs 35, Fiber 2g, Protein 21.7g

Ingredients
1 package cajun chicken sausage, sliced
2 cups cheese tortellini (I used Archer Farms)
1 8oz can tomato sauce
1.5 cups fat free chicken broth
2 cloves garlic, finely chopped
1/2 cup reduced fat sharp shredded cheddar cheese
1/4 tsp Cajun seasoning
non stick cooking spray

Spray a large skillet with non stick cooking spray and add in the sausage. Cook until sausage is starting to brown.

Next add in your garlic and cook for another minute. Add in your chicken broth, tomato sauce, and Cajun seasoning.

Once mixture starts to simmer add your tortellini. Cover and cook over low heat for 14 minutes. Top with shredded cheddar. Enjoy!

Wednesday, April 13, 2016

Chicken Fajita Cheesesteak Sandwiches



What's better than chicken fajitas? Chicken Fajita Cheesesteak Sandwiches! Yep, you read that correctly. What a fun way to mix things up. Enjoying fajitas in sandwich form and even better...they are healthy and easy to prepare. They were a hit in my house!


Chicken Fajita Cheesesteak Sandwiches
Serves 4
WW PP=11
Cal 443, Carbs 49.2, Fat 10, Fiber 2, Protein 34


Ingredients
16 oz. boneless skinless chicken, sliced
1 pkg. fajita seasoning mix
2 cups stir fry pepper/onion blend
1/2 cup reduced fat shredded cheddar cheese
1/2 cup shredded mozzarella cheese
4 hoagie/sub rolls (toasted)



In a large saucepan sauté chicken and veggies over medium high heat. Add in fajita seasoning and 1/2 cup water. Cover and simmer over low heat for about 10 minutes or until water is absorbed. Top chicken with shredded cheddar cheese. Cover until melted.

To assemble sandwiches-Evenly divide chicken/veggie mixture between the four.  Top with any other additional toppings if desired. (I like a little hot sauce) Enjoy!

Tuesday, April 12, 2016

Hawaiian Grilled Pork Chops



It's so nice to see the sun shining and I'm starting to see the light at the end of the tunnel and I have my fingers crossed that Spring will be showing it's face soon! It's still a little chilly but I did decide to break out the grill to make this family favorite.

Hawaiian Grilled 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!

Monday, April 11, 2016

Baked Sweet and Sour Chicken



This recipe is perfect for those who are craving Sweet and Sour Chicken but not craving all the fat and calories that comes with the traditional recipe. My version is healthier and pretty simple to make. A win/win in my book!


Baked Sweet and Sour Chicken
Serves 4
WW PP=8
Cal 310, Carbs 43.2, Fat 2, Protein 29.7

Ingredients
16 oz. boneless skinless chicken tenderloins, cut into chunks
1/2 cup panko breadcrumbs
1 red bell pepper, chopped
2 cups pineapple chunks
1 cup sweet and sour sauce



Pre-Heat Oven to 400 degrees.

Toss the chicken in the panko breadcrumbs and transfer to a foil lined baking sheet that has been sprayed with non stick cooking spray.

Bake for 20 minutes, turning once or until lightly browned.

While chicken is cooking in a large pan heat red pepper, pineapple, and sweet and sour sauce. Simmer until chicken is ready.

Remove chicken from oven and immediately toss chicken in sweet and sour mixture. Serve over hot cooked rice. Enjoy!

Thursday, April 7, 2016

Cream Cheese Chicken and Spinach Pasta Bake



I first made this recipe last spring when I had a sick kiddo at home and had some extra time to experiment with some of the regular staples that I have on hand in the house. You really can't go wrong with a hearty cheesy pasta that's not only healthy, but packed with flavor. It's a popular favorite in my house!

Cream Cheese Chicken and Spinach Pasta Bake
Serves 6
WW PP=8
Cal 300, Carbs 41.5, Fat 9.1, Fiber 8.1, 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

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!

Wednesday, April 6, 2016

Sriracha Beef Tacos



Instead of Taco Tuesday, it's Taco Wednesday in our house tonight. These Sriracha Beef Tacos with Sriracha Sour Cream put a spicy and creamy spin on the traditional Taco. They are delish!



Sriracha Beef Tacos
Makes 10 Tacos
WW PP=3
Cal 130, Carbs 12.5, Fat 3.7, Fiber 2, Protein 10.2

Ingredients
1lb lean ground beef or turkey
2 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. sriracha
1/3 cup water
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, water, and sriracha. 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 and enjoy!

Tuesday, April 5, 2016

Pizza Spaghetti Skillet



I love a good one pot meal and you can't go wrong when you combine two favorites...pizza and spaghetti. What's not to enjoy? Easy and ready in under 30 minutes. This dish makes the perfect weeknight meal!


Pizza Spaghetti Skillet
Serves 6
WW PP=10
Cal 343, Carb 48.6, Fat 11.6, Fiber 2, Protein 15.5


Ingredients
1 12oz box no boil spaghetti (I used Barilla)
2 cups pizza sauce
3 oz. mini pepperoni
1 garlic clove, minced
1.5 cups shredded mozzarella cheese
Any other additional toppings of your choice

Pour entire box of pasta into a large skillet. Add three cups of cold water into the pan. Making sure pasta is covered. Cook over high heat for about 10 minutes or until water is absorbed and pasta is al dente.

Pour in the sauce, garlic, and pepperoni. Let simmer for about 5 minutes. Top with shredded cheese. Cover and cook an additional 1-2 minutes or until cheese is melted. Enjoy!

Monday, April 4, 2016

Crock Pot Greek Lemon Chicken




I love Greek Chicken. It's so flavorful and easy. I normally have it grilled but seeing that Mother Nature decided to bring winter back for a few days I wasn't about to go outside and grill. I made a slightly different version in the crock pot instead which I served alongside a delicious lemon rice. It was a hit!

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


Ingredients
16 oz. boneless skinless chicken
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 red onion, chopped
one cucumber chopped (optional)

Arrange chicken in bottom of crock pot. Add remaining ingredients, except for tomato,feta, and red onion. Cover and look on low 3-4 hours. Sprinkle with feta cheese, tomato, and red onion before serving. Enjoy!

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