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!
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