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!

Monday, September 26, 2016

Grilled Tuscan Chicken



It's an absolutely beautiful day here in Chicagoland. So nice that I couldn't pass up an opportunity to grill for dinner! If you are in the mood for a light, yet, refreshing meal then you have to make this Grilled Tuscan Chicken. So easy and delicious!

Grilled Tuscan Chicken
Serves 4
WW PP=6
Cal 235, Carbs 13.2, Fat 8, Fiber.5, Protein 28

Ingredients
4 boneless skinless chicken breasts
1/4 cup pesto
2 tsp. garlic powder
1/2 cup shredded parmesan
2 tomatoes chopped
Chopped Fresh Basil


Sprinkle each chicken breast with garlic powder. Brush on pesto. Grill over medium-high heat for 6-7 minutes per side or until juices run clear. Remove chicken from grill and evenly sprinkle with shredded parmesan and chopped tomatoes. Top with fresh basil.

 Serve over rice or pasta if desired. Enjoy!

Sunday, September 25, 2016

Southwest Four Pepper Chili




I should just officially call Sunday's "Chili Sunday." I've been in serious Chili mode lately and this is week #3 of chili. It's such a versatile dish and I enjoy coming up with new ways to prepare it. Today it's a Southwest Four Pepper Chili. I used Serrano, Poblano, Jalapeno, and Fire Roasted Chopped Green Chiles and it was incredible!

Southwest Four Pepper Chili
Serves 6
WW PP=6
Cal 246, Carbs 14, Fat 8.5, Fiber 4, Protein 25.8

Ingredients
1.5 lbs lean ground beef
1 small yellow onion, chopped
1 8 oz. can tomato sauce
1 clove garlic, chopped
1 tsp. cumin
2 tbsp. chili powder
1 tsp. salt
1 poblano pepper, diced
1 serano pepper, diced
1 jalapeno pepper, diced
1 can fire roasted green chiles
1/2 cup corn
1 cup pinto beans, rinsed and drained

Brown beef and onion over medium high heat. Drain and season with chili powder, cumin, and salt.

Spray the inside of crock pot with non-stick cooking spray.

Add the ground beef, tomato sauce, peppers, green chilies, corn, and pinto beans.  Cover and cook on low for 4-6 hours.

Ladel into bowls and top with cheese, sour cream, or any of your favorite chili toppings. Enjoy!

Thursday, September 22, 2016

Skillet Bacon Cheeseburger Pasta



Mixing things up tonight for dinner. This Skillet Bacon Cheeseburger Pasta is a one pot meal that is perfect for a busy weeknight. It was a huge hit with my family and hopefully it will be with your family as well!

Skillet Bacon Cheeseburger Pasta
Serves 4
WW PP=10
Cal 407, Carbs 28g, Fat 15g, Fiber 1g, Protein 36.5

Ingredients
1 lb lean ground sirloin (I used 93/7)
2 1/2 cups uncooked pasta of your choice (I used elbows)
2 1/2 cups fat free beef broth
1/3 cup BBQ Sauce
1/3 cup cooked crumbled bacon
1 tbsp. bbq seasoning blend
1 1/4 cups reduced fat cheddar cheese
1 tsp. salt
1 tsp. pepper


In a large nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Season with bbq blend.

Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.

Stir in bacon and 1/2 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until cheese is melted. Enjoy!

Wednesday, September 21, 2016

Spicy Chicken BLT Wraps


I'm a big fan of BLT's but wanted to change things up a bit and make it more of a heartier dinner so I decided to add some spicy chicken to the mix. My original plan was to grill chicken breasts, but the weather had other ideas so I had to rely on my handy back up. Fully Cooked Chicken Breast Patties. Not my first choice but they actually ended up making the most delicious addition to these wraps!


Spicy Chicken BLT Wraps
Makes 4 Wraps
WW PP=12
Cal 410, Carbs 44, Fat 20, Fiber 3, Protein 18

Ingredients
4 boneless skinless chicken breasts, sliced (or cooked chicken patties like I used)
1/4 tsp. cayenne pepper 
8 slices center cut bacon
8 slices roma tomatoes
1/4 cup spicy ranch dressing
2 cups shredded romaine lettuce
4 tortillas of your choice (I used Misson Jalapeno-for an added kick!)

Season chicken with cayenne pepper.

Evenly divide all ingredients among the four tortillas. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom. Slice in half and enjoy!

Tuesday, September 20, 2016

Garlic Cheddar Chicken Bake



I can't even remember the last time I made a baked chicken dish. It certainly seems like it's been a while. I tend to use my oven more in the fall and winter months, and even though it's not quite fall, I've been craving baked chicken. This Garlic Cheddar Chicken Bake consists of only four ingredients. It's one of the easiest recipes ever and oh so yummy!


Garlic Cheddar Chicken Bake
Serves 4
WW PP=9
Cal 360 Carbs 1, Fat 20.7 Protein 43.7

Ingredients
1.5 lbs boneless skinless chicken breasts or thighs (I used thighs)
1 cup reduced fat shredded cheddar jack cheese
1/4 cup roasted garlic seasoning blend (I used Weber)
1/5 tbsp. extra virgin olive oil

Pre-Heat oven to 400.

Arrange chicken in a shallow baking dish. Drizzle olive oil evenly over chicken. Sprinkle with garlic seasoning. Cook uncovered for 20 minutes. Remove chicken from oven and sprinkle cheese over chicken. Return to oven and continue baking another 5-10 minutes or until cheese is melted and juices run clear. Enjoy!

Sunday, September 18, 2016

Crock Pot Salsa Verde Chicken Chili




Happy Sunday! I love a good piping bowl of Chili and I love mixing things up when it comes to how I make this tasty food. Today I decided on a White Chicken Chili. I also find that Chili tastes best when made in the Slow Cooker. The longer it simmers, the better, in my opinion. This recipe is healthy, easy, and only 6 ingredients!


Crock Pot Salsa Verde Chicken Chili
Serves 4
WW PP=6
Cal 245, Carbs 23, Fat 5.5, Fiber 5.2, Protein 25.7

Ingredients
16 oz. boneless skinless chicken breasts
1 tsp. garlic powder
1 tsp. chili powder
2 cans green chili enchilada sauce
1 can great northern beans, rinsed
1/4 cup picked jalapenos
Any additional toppings of your choice


Arrange chicken in bottom of slow cooker. Season with garlic and chili powder. Add in the remaining ingredients. Cover and cook on low 4-6 hours.

Before serving remove chicken from slow cooker and shred. Return back to the slow cooker. Stir, and serve with any other toppings of your choice. Enjoy!

Thursday, September 15, 2016

Slow Cooker Chicken Burrito Soup



It  may sound a tad bit strange, but trust me, it's not! I wanted to incorporate all of my favorite Burrito ingredients and transform them into a yummy soup! I know it's not technically fall yet but I was in a soup mood today and it can make a great dinner. My husband may not consider "Soup" a dinner but a hearty soup like this one should be! Your slow cooker does all the work so it's a great weeknight meal. Easy and so tasty!


Slow Cooker Chicken Burrito Soup
Serves 4
WW PP=8
Cal 317, Carbs 29.2, Fat 9, Fiber 3.5, Protein 33.5

Ingredients
1 lb. boneless skinless chicken (I used tenderloins)
2 tbsp. taco seasoning
4 cups fat free chicken broth
1/2 cup pinto beans, drained
1 can rotel, undrained
1 cup reduced fat shredded Mexican cheese blend
2 cups cooked rice
Tortilla Chips, Sour Cream, Diced Tomatoes, etc. for toppings


Arrange chicken in bottom of slow cooker. Sprinkle taco seasoning over chicken. Pour in chicken broth, pinto beans, and rotel. Cover and cook on low 6 hours.

Remove chicken shred and return to slow cooker. Stir in cheese. Once melted spoon over hot cooked rice and top with tortilla chips and any other ingredients of your choice. Enjoy!

Wednesday, September 14, 2016

Sriracha BBQ Sloppy Joes



Sriracha BBQ Sloppy Joes
Serves 4
WW PP=9
Cal 360 Fat 9.5g, Carbs 39.5g, Fiber 1g, Protein 25.2g

Ingredients
16 oz lean ground sirloin (I used ground turkey)
1/2 yellow onion, chopped
2 cloves garlic, chopped
1/2 cup BBQ Sauce
1 tsp. Worcestershire sauce
1 tsp. brown sugar
3 tbsp. sriracha sauce
2 tsp. dry bbq seasoning
Bakery buns or rolls (I used Kaiser rolls)

In a large skillet, on medium-low heat, brown the onions and meat. Add remaining ingredients. Cover and simmer 15 minutes. Spoon meat onto warm buns and enjoy! 

Tuesday, September 13, 2016

Spinach Seafood Salad



Yes, a Spinach Seafood Salad. It may sound a little strange, but trust me, it's SO GOOD! Healthy, easy, and packed with flavor. It makes the perfect lunch or light dinner!


Spinach Seafood Salad
Serves 6
WW PP=6
Cal 230.3 Carbs 23.1  Fat 9.8, Fiber .5, Protein 13

Ingredients
10 cups baby spinach
2 cups cooked crab or lobster meat, chopped and chilled
1 cup mandarin orange segments
1/2 cup crumbled bacon
1/3 cup crumbled blue cheese
2 hard boiled eggs, sliced
1/2 cup croutons
1/2 cup Spinach Vinaigrette (I used Marie's)

In a large bowl combine all ingredients. Drizzle dressing over top and enjoy!

Monday, September 12, 2016

Lemon Chicken and Orzo



This healthy dish is fresh and flavorful. I love lemon chicken and orzo seems to be my new food obsession as of late. (kinda of a weird food obsession, I know) I decided why not create a dish using the two. I decided to grill my lemon chicken since it's a gorgeous day here, but sauteing or baking it would also be good too. Either way, it's a win/win!



Lemon Chicken and Orzo
Serves 4
WW PP=7
Cal 281.5, Carbs 22, Fat 8. Fiber 1, Protein 30.7

Ingredients
4 boneless skinless chicken breasts (mine were about 5 oz)
1 tsp. garlic powder
Juice of two lemons
1 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
1/4 cup chopped flat leaf parsley
1/3 cup grated parmesan cheese
2 cups orzo pasta, cooked to al dente

In a large bowl, whisk together garlic powder, lemon juice, salt, pepper, and olive oil. Place chicken in marinade mixture. Cover and place in fridge or at least one hour.

Grill chicken over medium heat 5-7 minutes per side or until juices run clear. Remove from grill and slice.

Evenly divide orzo among four plates, top with sliced chicken, chopped parsley and parmesan cheese. Enjoy!

Sunday, September 11, 2016

Crock Pot Chipotle Chili



Hard to believe Fall is just around the corner and it's been a while since I've posted a recipe on a Sunday. In the summer I was taking most Sundays off from cooking but now that school is back in session, I'm back to cooking on Sundays. In honor of Football Season I decided why not make a Football staple...Chili! I like to put my own spin on things and instead of the traditional Chili I made a Chipotle Chili. It's super simple and let it simmer in the crock pot until dinner. Easy peasy!

Crock Pot Chipotle Chili
Serves 6
WW PP=5
Cal 220, Carbs 9.3, Fat 8, Fiber 3.6, Protein 25.5

Ingredients
1.5lbs lean ground beef or turkey
1/4 cup chopped onion
2 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1 can petite diced tomatoes, undrained
1 8 oz. can chipotle sauce
1 can chopped green chilies
1.5 cup beans of your choice (I used pinto)




Brown beef and onion over medium high heat. Drain and season with chili powder, garlic powder, cumin, and salt.

Spray the inside of crock pot with non-stick cooking spray.

Add the ground beef, tomatoes, green chilies, chipotle sauce, and pinto beans.  Cover and cook on low for 4-6 hours.

Ladle into bowls and serve with sour cream, chopped onion, tortilla chips or crackers if desired. Enjoy!

Thursday, September 8, 2016

Honey Lime Chipotle Crock Pot Chicken



This is one of my favorite week night "go to" recipes. If you like things sweet and spicy then you will love this Honey Lime Chipotle Crock Pot Chicken. Healthy and delish!

Honey Lime Chipotle Crock Pot Chicken
Serves 4
WW PP=4
Cal 132, Carbs 11.2, Fat 1, Protein 22.5

Ingredients
1 lb. boneless skinless chicken breasts (I used tenderloins)
1/8 cup honey
1 garlic clove, chopped
3 chipotle peppers in sauce (you can adjust this based on your spice level)
Juice of one lime


Arrange chicken in bottom of crock pot.

In a small bowl whisk together remaining ingredients. Pour over chicken. Cover and cook on low 4 hours. Break chicken into pieces and top over hot cooked rice. Serve with additional lime wedges. Enjoy!

Wednesday, September 7, 2016

Chicken Caesar Club Grilled Cheese



I love a good Chicken Caesar Salad. I also love a good chicken caesar sandwich. Not sure why it's taken me until now to make a Chicken Caesar Club Grilled Cheese. This sandwich was insanely delicious! If you are looking for a simple, yet delicious, grilled cheese with a twist, then you have got to give this one a try!

Chicken Caesar Club Grilled Cheese
Makes 4 Sandwiches


Ingredients
8 slices bread of your choice (I used Italian)
2 cups cooked and shredded chicken breasts
1/2 cup lite caesar dressing
1/4 cup shredded parmesan cheese
4 slices swiss cheese
4 slices center cut bacon
4 slices tomato
16 baby spinach leaves

In a mixing bowl combine, chicken, dressing, and parmesan cheese. Set aside.

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

Place four slices of bread onto griddle and evenly divide chicken mixture between the four sandwiches. Top each sandwich with one slice bacon, tomato, swiss cheese, and four spinach leaves. Place remaining slices of bread over each sandwich and grill 2-3 minutes per side or until cheese it melted and bread is toasted. Enjoy!

Tuesday, September 6, 2016

Creamy Taco Spagetti



Raise your hand if you love one pot meals! I know I do and what a great way to mix things up with for Taco Tuesday by making this Creamy One Pot Taco Spaghetti. This dish combines my two favorites. You can't go wrong with taco meat and pasta and did I mention it is weight watcher friendly? Now that is my kind of meal!

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

Ingredients
1 16 oz. box no boil spaghetti
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 cup shredded four cheese blend (I used Kraft)
1 cup chunky salsa
1/2 cup light sour cream
cilantro, green onion, chopped tomato, for garnish

Cook pasta according to package directons. Meanwhile, in a large skillet brown ground beef. Add in the chili, garlic, onion powder, and cumin. Stir in the salsa. Let simmer for 2 minutes. Stir in the shredded cheese and sour cream once melted toss in the cooked pasta. Garnish with cilantro, chopped tomato, or green onion. Enjoy!
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