Thursday, June 30, 2016

Grilled Chicken Fajita Sandwiches



This is one of my favorite summer sandwiches. Traditional Chicken Fajitas in sandwich form. Easy, healthy, and so so tasty!


Grilled Chicken Fajita Sandwiches
Makes 4 Sandwiches
WW PP=

Ingredients
4 boneless skinless chicken breasts
1 pkg. fajita seasoning mix
2 cups stir fry pepper/onion blend
1 cup shredded reduced fat mexican cheese blend
4 bakery rolls of your choice (toasted)

Season chicken with 1 tbsp. fajita seasoning. Grill over medium high heat 5-7 minutes per side or until juices run clear.

Meanwhile, in a large saucepan sauté veggies over medium high heat. Add in 1 tbsp. fajita seasoning and 1/2 cup water. Cover and simmer over low heat for about 10 minutes or until water is absorbed.

Remove chicken from grill and place on a roll. Evenly top with veggies and 1/4 cup shredded cheese to each chicken breast. Enjoy!


Wednesday, June 29, 2016

Spicy Baked Chicken Parmesan



I love love love Chicken Parm, but Chicken Parm certainly doesn't love my waistline! Which is why I created a baked version that I could enjoy without the guilt and the spicy marina sauce gives it a great spicy kick, which I love! Easy Peasy!


Spicy Baked Chicken Parmesan
Serves 4
WW PP=7
Cal 311, Carbs 9.5, Fat 11, Protein 36.2

Ingredients
4 boneless skinless chicken breasts
1 cup Italian style panko bread crumbs
1/3 cup grated Parmesan cheese
1 egg white, beaten
1 cup arrabita sauce
1 cup shredded mozzarella cheese


Pre-Heat Oven to 400.

In a small bowl combine grated parm and bread crumbs.

Brush each chicken breast with egg white. Dip into cheese/breadcrumb mixture and place each breast into a shallow baking dish.

Bake for 30 minutes or until juices run clear. Remove from oven and evenly top with the spicy Mariana and 1/4 cup shredded cheese on over each. Return to oven and bake another five minutes or so or until cheese is melted. Serve over hot cooked pasta or rice. Enjoy!

Tuesday, June 28, 2016

Skinny Jalapeno Bacon Mac and Cheese



Today on the blog I'm posting an oldie but a goodie! If you love a good mac and cheese but don't love all the fat and calories then you have to give this version a try! This is my go to mac and cheese recipe when I need a fix!


Skinny Jalapeno Bacon Mac and Cheese
Serves 6
WW PP=7
Cal 283, Fat 7.8, Carbs 38.3, Fiber 4.1g, Protein 14.1g

Ingredients
10 oz. elbow macaroni, cooked al dente (I used Ronzoni)
3/4 cup skim milk
2 oz. reduced fat cream cheese
1 fresh jalapeno, seeded and diced
1/2 tsp. garlic powder
1/2 tsp. salt
6 slices bacon cooked crisp and crumbled (I used center cut)
1 1/2 cups reduced fat shredded cheddar jack cheese, divided

In a small sauce pan whisk together milk, cream cheese, garlic powder, and salt. Once smooth slowly stir in one cup of cheese until melted. Add in the diced jalapeno and crumbled bacon. Combine mixture with cooked macaroni. Pour into a lightly sprayed baking dish and top with remaining cheese.

Bake uncovered for 15-20 minutes or until cheese is lightly browned. Enjoy!

Monday, June 27, 2016

Honey Sesame Grilled Chicken



This recipe puts a fun spin on the traditional grilled chicken recipe. It's easy, healthy, and delish!


Honey Sesame Grilled Chicken
Serves 4
WW PP=3
Cal 140, Carbs 7, Fat 1.5, Protein 24

Ingredients
4 boneless skinless chicken breasts
1 clove garlic, chopped
1/4 cup reduced-sodium soy sauce
2 tbsp. lime juice
1 tbsp. ginger powder
1 tsp. toasted sesame oil
1 tbsp. toasted sesame seeds



In a baking dish prepare marinade by combining soy sauce, lime juice, ginger, and sesame oil. Add chicken, turning to coat. Cover and place in fridge for at least one hour. (I marinated mine for 3 hours.)

Cover and grill chicken over medium heat about 7-8 minutes per side or until juices run clear. Top with toasted sesame seeds and green onions, if desired. Enjoy!

Ranch Chicken Taco Bake



For years I've seen plenty of taco casserole recipes that have always looked so good but I haven't been able to find one that doesn't contain any "cream of" soups so I decided to try and create one myself.  I wanted a taco "inspired recipe" and this Cool Ranch Chicken Taco Bake was it! I used rotisserie chicken breast along with Cool Ranch Doritos and Sour Cream instead of cream of chicken soup. It is a new family favorite!


Ranch Chicken Taco Bake
Serves 6
WW PP=6
Cal 250, Carbs 13.8, Fat 12.1, Fiber 1.5, Protein 15.5

Ingredients
1 Rotisserie Chicken Breast, skin removed and diced
1 tsp. taco seasoning
1 tsp. dry ranch seasoning
1 can rotel, drained
8 oz. light sour cream
1.25 cups reduced fat shredded cheddar cheese, divded
3 oz. crushed cool ranch doritos, divided
1 tomato, chopped
Shredded Lettuce

Pre-Heat Oven to 375.

In a large bowl combine chicken, dry seasonings, rotel, sour cream, and half of the shredded cheese together. Combine well and spread into a lightly greased casserole dish. Top half of the Doritos.

Bake for 15-20 minutes. Remove from oven and top with remaining cheese and chips. Continue baking another 5 minutes or until cheese is melted and bubbly. Top with shredded lettuce and chopped tomato. Enjoy!

Thursday, June 23, 2016

Spicy Chicken Caesar Club Salad


I love a good salad for dinner every once in a while, especially in the Summer. Chicken Caesar Salad has to be "hands down" my favorite! This recipe is a twist on my traditional favorite and not only is it healthy, it is delicious! A hit with my entire family!


Spicy Chicken Caesar Salad
Makes Approx. 10 cups
WW PP=4
Cal 145, Carbs 6.2, Fat 6.3, Fiber 3.5, Protein 17.2

Ingredients
16 oz. boneless skinless chicken breasts cooked and sliced (I grilled mine)
1 tsp. cayenne pepper
1 tsp. garlic powder
1/2 shredded parmesan cheese
1/2 cup crumbled bacon or bacon bits
1/2 cup croutons
1 tomato, chopped
8 Romaine Hearts, chopped
1/2 cup reduced fat Caesar dressing (I used hidden valley yogurt ranch)
2 hard boiled eggs, sliced


Season chicken with cayenne and garlic powder. Set aside.

In a large bowl toss together lettuce, tomato, bacon, parmesan cheese, and dressing. Top with croutons, eggs, and chicken. Enjoy!

Wednesday, June 22, 2016

Jalapeno Popper Grilled Chicken



Summer and grilling go hand and hand. We are always BBQing and I'm always looking for new grilling ideas. A favorite of ours is Jalapeno Popper Chicken. I normally make it in the oven or crock pot but decided to give it a try on the grill. Wow! Was it good! Easy and weight watcher friendly. A win/win in my book!


Jalapeno Popper Grilled Chicken
Serves 4
WW PP=6
Cal 259, Carbs 2.2, Fat 12.2, Protein 33.7

Ingredients
4 boneless skinless chicken breasts
1 tsp. garlic powder
3/4 cup shredded reduced fat cheddar cheese
3 oz. reduced fat cream cheese
1/3 cup crumbled bacon bits
1 jalapeno, chopped


Season the chicken with garlic powder.

Grill it for 5-7 minutes per side over medium heat or until cooked through. 

Meanwhile, mix together the jalapeno, cream cheese, bacon, and cheddar cheese.

Take the cooked chicken and place it on a piece of foil. Spread the cream cheese jalapeno mixture on top and return to grill. Cook an additional 3-4 minutes or until cheese is melted. Remove from girll and enjoy!

Tuesday, June 21, 2016

Buffalo Chicken Pasta Bake



In my house you can never have enough Buffalo Chicken dishes. This one included. It's one of my husbands favorites and it's super simple to prepare. You can't go wrong with buffalo chicken, pasta, and cheese! And you can enjoy my version without the guilt!


Buffalo Chicken Pasta Bake
Serves 8
WW PP=8
Cal 321, Carbs 44.1, Fat 7.3, Fiber 2, Protein 19.2

Ingredients
2 cups cooked and shredded chicken
1/4 cup lite ranch dressing
1/3 cup buffalo wing sauce (I love Franks)
1/2 cup shredded cheddar jack cheese
1/2 cup shredded american cheese
1/4 cup crumbled blue cheese
1/4 cup milk
16 oz. penne pasta

Cook pasta to al dente. Set aside.

In a mixing bowl toss together chicken, ranch, and wing sauce. Set aside.

Meanwhile, combine american cheese, blue cheese, and milk in a small sauce pan. Whisk until melted.

Pour melted cheese onto pasta and add in chicken. Combine well. Top with 1/2 cup cheddar jack cheese.

Bake at 375 for 15-20 minutes or until cheese is melted and casserole is heated through. Top with additional blue cheese crumbles if desired. Enjoy!

Monday, June 20, 2016

Chipotle Beef Tacos




Yes, another taco recipe in less than a week. Told ya I was obsessed with tacos. Nothing is better than the smoky/spicy combo in these Chipotle Beef Tacos. Easy and so good!



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


Ingredients
1 lb. lean ground beef or turkey ( I used turkey)
2 tbsp. chili powder
1 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
1/3 cup water
2 chipotle peppers in adobo
10 corn tortillas
Shredded Lettuce, Cheese, Tomatoes, Sour Cream for toppings

Pre-Heat oven to 350

Brown ground beef over medium high heat. Drain and add in the dry seasonings, chipotle peppers, and water. Let simmer for about 10 minutes.

Evenly divide beef between the ten tortillas and add any additional toppings of your choice. Enjoy!

Tuesday, June 14, 2016

Creamy Salsa Chicken Crock Pot Tacos




Tacos are a staple in our house but my husband quickly gets tired of them, although I'm the complete opposite! I decided on these Creamy Salsa Chicken Tacos instead. They are easy, healthy, and so good! You can't go wrong with these tasty tacos!


Creamy Salsa Chicken Crock Pot Tacos
Makes 8 Tacos
WW PP=3
Cal 125, Carbs 15, Fat 2, Fiber 2, Protein 13

Ingredients
16 oz. boneless skinless chicken breasts
1 cup salsa
1/2 cup reduced fat sour cream 
1/4 tsp. salt
1/4 tsp. pepper
Taco Shells (I used soft corn)

Arrange chicken in bottom of crock pot. Season with salt/pepper. Add in the salsa. Cover and cook on low 3-4 hours. Remove chicken and shred. Return to crock pot and add in the sour cream. Stir until well combined. 

Assembled tacos by evenly dividing chicken mixture among each taco shell. Top with any additional toppings of your choice. Enjoy!



Monday, June 13, 2016

Cheesy Buffalo Grilled Chicken



A good portion of our meals in the summer are made on the grill. When 9 months out of the year is cold, you take advantage of every warm day and in our house warm weather is grilling weather! We love Buffalo Chicken and adds ooey gooey cheese makes it that much better! You can't go wrong with spicy, cheesy, chicken goodness!


Cheesy Buffalo Grilled Chicken
Serves 4
Cal 180, Carbs 1, Fat 5.5, Protein 32
WW PP=4

Ingredients
4 boneless skinless chicken breasts
1/2 cup franks buffalo sauce
1 cup shredded mozzarella cheese
1 tsp. salt
1 tsp. garlic powder

Season chicken with salt and garlic powder. Grill over medium heat 7-8 minutes per side or until juices run clear. Baste chicken with wing sauce and top each chicken breast with 1/4 cup mozzarella cheese. Once melted remove from grill. Serve with extra wing sauce for dipping. Enjoy!

Honey Sesame Grilled Salmon



Are you looking for a light, yet refreshing, dinner that is packed with flavor and healthy? Well, then do I have the meal for you! This Honey Sesame Grilled Salmon is simple and delicious. Makes the perfect summertime meal!


Honey Sesame Grilled Salmon
Serves 4
WW PP=6
Cal 228, Carbs 7, Fat 6, Protein 36

Ingredients
4- 5oz. fresh skinless salmon fillets
1 clove garlic, chopped
1/4 cup reduced-sodium soy sauce
2 tbsp. lime juice
1 tbsp. ginger powder
1 tsp. toasted sesame oil
1 tbsp. toasted sesame seeds



In a baking dish prepare marinade by combining soy sauce, lime juice, ginger, and sesame oil. Add fish, turning to coat. Cover and place in fridge for at least one hour. (I marinated mine for 3 hours.)

Place salmon on a lightly greased grill rack. Cover and grill over medium heat about 15 minutes or until fish flakes easily with a fork. Top with toasted sesame seeds and green onions, if desired. Enjoy!

Thursday, June 9, 2016

Sriracha BBQ Chicken French Bread Pizza




We all love French Bread Pizza but I wanted to mix things up for dinner tonight and instead of traditional pizza we enjoyed this highly addictive sweet and spicy Sriracha BBQ Chicken French Bread Pizza! It was super simple to make and a hit! Adding this one to our list of favorites!


Sriracha BBQ Chicken French Bread Pizza
Serves 4

Ingredients
1 loaf french bread
2 cups cooked and shredded chicken
1 tbsp. lime juice
1 tbsp. honey
1 tsp. garlic powder
2 tbsp. sriracha, divided
1/2 cup bbq sauce
1/2 cup cooked and crumbled bacon
1.5 cups shredded mozzarella cheese


Pre-Heat Oven to 400.

In a small bowl whisk together bbq sauce and 1 tbsp. sriracha. In another bowl combine shredded chicken, remaining sriracha, honey, and garlic powder. Set aside.

Cut bread in half lengthwise. Spread sriracha sauce evenly over bread. Top with chicken mixture. Sprinkle with bacon. Top with shredded mozzarella cheese.

Bake for 15-20 minutes or until cheese is melted and bread is toasted. Enjoy!



Wednesday, June 8, 2016

Meatloaf Melts



Yes, I made something called Meatloaf Melts. Might sound weird but I assure you, it is the most delicious meal on the face of the earth! Comfort food at it's finest. And what's even better is that I was able to lighten it up to make it weight watcher friendly. This recipe was a hit with the family. Give it a try and see for yourself!


Meatloaf Melts
Serves 6
WW PP=10
Cal 435, Carbs 29, Fat 13.1, Fiber 2, Protein 47.3

Ingredients
2.5 lbs lean ground beef or turkey (I did half extra lean turkey 96/4 and half lean 93/7 ground beef)
1 egg
3/4 cup panko bread crumbs
1 tbsp. worsterchire sauce
1 tbsp. ketchup
1/4 bbq sauce, divided
1 tsp. garlic powder
1 tsp. salt
1 tsp. red pepper flakes (optional)
6 slices sourdough bread
1 cup shredded mozzarella cheese
1/3 cup bbq sauce for topping
6 slices bakery sourdough bread

In a large bowl combine all ingredients except for cheese, 3 tbsp. bbq sauce, and bread.

Place meat mixture into a lightly greased loaf pan and top with remaining bbq sauce. Cook for 45-60 minutes at 375. Remove from oven. Let sit for five minutes. Remove from pan and slice.

To Assemble Sandwiches-Place one slice meatloaf onto one slice of bread. Top each slice with 2 tbsp. shredded cheese. Place under broiler and broil for 1-2 minutes or until cheese is melted and bubbly. Enjoy!

Tuesday, June 7, 2016

Skillet Jambalaya


I love a good one pot meal, especially when it's simple and fast. I needed something to spicy to warm me up on this unusually chilly day. This Skillet Jambalaya was the perfect recipe. I added smoked chicken sausage to mine but you can add whatever meat you'd like, this dish is so versatile. It was delish!


Skillet Jambalaya
Serves 6
WW PP=6
Cal 239, Carbs 32.8, Fat 6.5, Fiber 1, Protein 11.8


Ingredients
1 tbsp. olive oil
1 clove garlic, minced
14 oz. cajun chicken smoked sausage, cut into slices
1 can petite diced tomatoes, undrained
1 cup chicken broth
1 medium green pepper, diced
1 medium onion, diced
1-1/2 cups uncooked instant rice
1 tbsp. Cajun seasoning


Heat olive oil in a large skillet, cook veggies until soft. Add the garlic, sausage, tomatoes, and broth. Bring to a boil. Stir in the rice and cajun seasoning. Remove from heat; cover and let stand for 5 minutes. Enjoy!


Monday, June 6, 2016

Philly Cheesesteak Sloppy Joes



I was excited to try this recipe since I love Philly Cheesesteak and I thought this was a nice twist on the traditional favorite. The meat was really moist and flavorful but I think the melted bubbly provolone is what really made this dish. It was a hit with the family!

Philly Cheesesteak Sloppy Joes
Adapted from Rachael Ray

Ingredients
1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
4 slices Provolone Cheese

In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Top with provolone cheese and broil on high for 2 minutes.

Mandarin Chicken Pasta Salad



This Mandarin Chicken Pasta Salad is an oldie but a goodie. I make it every Summer and it's always a hit. It makes the perfect lunch or light dinner!

Mandarin Chicken Pasta Salad
Serves 6
WW PP=7
Cal 292, Fat 11.1g, Carbs 34.6g, Fiber 4g, Protein 12.2g

 Ingredients
1/3 cup rice vinegar
1/4 cup orange juice
1/8 cup vegetable oil
1 tsp toasted sesame oil
1 packet onion soup mix (dry)
2 tsp white sugar
1 clove garlic (pressed)
8 oz farfalle pasta
1/cucumber (seeded and sliced)
roma tomatoes (diced)           
carrot (shredded)
6 oz spinach (fresh)
11 oz mandarin orange segments
2 cups cooked chicken (sliced)
1/2 Cup Almonds

To make the dressing whisk together the rice vinegar, orange juice, sesame oil, vegetable oil, onion soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente, drain, and rinse under cold water. Place pasta in large bowl.
To make the salad, toss the cucumber, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture and toss to coat evenly. Serve Immediately. Enjoy!
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