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!
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