Tuesday, June 20, 2017

Queso Grilled Chicken



I'm always looking for new ways to prepare chicken and it doesn't get much better than spicy cheese and chicken. (at least in my house) Since today is normally Taco Tuesday I decided to stick with Mexican for dinner. A fun and delicious twist for Taco Tuesday!

Queso Grilled Chicken
Serves 4
WW PP=10
Cal 405, Carbs 52, Fat 6, Fiber 2, Carbs 37

Ingredients
16 oz. boneless skinless chicken breasts
1/2 cup southwestern chipotle marinade
1 1/2 cups shredded American cheese blend
1 can diced tomatoes
1 can chopped green chiles (I used Jalapeno's)
4 cups orzo pasta cooked to al dente

Pour marinade over chicken and seal in a Ziploc baggie. Marinate for 1-2 hours.

Grill chicken 8 minutes per side or until juices run clear

While the chicken is cooking, combine your tomatoes, peppers, and cheese in a saucepan over low heat. Stirring often until cheese is melted and mixture is well combined.

Serve by placing one cup orzo on a plate, followed by some of the cheese sauce, chicken, and top with more cheese sauce. Enjoy!

Monday, June 19, 2017

Philly Cheesesteak Sloppy Joes



It's been a while but I'm back from vacation. I love a good sloppy joe every once in a while and it's been a long time since we have had Philly Cheesesteak Sloppy Joes. This version is lightened up but still delicious. I used ground turkey in place of the ground beef to cut down on fat/calories but no one could tell the difference. They were a hit!


Philly Cheesesteak Sloppy Joes
Heavily Adapted from Rachael Ray
Serves 4
WW PP=8
Cal 293.7, Carbs 23.5, Fat 7, Fiber .5, Protein 36.7

Ingredients
1 pound lean ground turkey
1 small onion, chopped
1 green pepper, chopped
2 tsp. steak seasoning
1 cup beef stock
4 dinner rolls
4 slices Cheddar Jack Cheese

Spray a large skillet with cooking spray and over medium-high heat add the oil and then brown the ground turkey, about 5-6 minutes. Add the steak seasoning, onion, and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the beef stock and bring to a boil and continue cooking 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. Enjoy!

Wednesday, June 7, 2017

Baked Sweet and Sour Chicken



Decided on making this family favorite for dinner tonight. My 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!

Tuesday, June 6, 2017

Green Chile Chicken Enchilada Bake



Happy Taco Tuesday! In place of tacos this week I am making this hearty Green Chile Chicken Enchilada Bake. It's not often that I make casseroles in the summer but with the cooler weather today, I figured why not. It's easy, cheesy, and delicious!


Green Chile Chicken Enchilada Bake
Serves 6
WW PP=6
Cal 230.5, Carbs 20.5, Fat 9.3, Fiber 2.1, Carbs 16.8

Ingredients
2 cups cooked and shredded chicken
2 small cans green chile enchilada sauce
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chile powder
1 can chopped green chiles
1 cup reduced fat sour cream
1/2 cup corn, black bean, and pepper blend
1 cup reduced fat shredded cheddar jack
6 flour tortillas

In a mixing bowl combine chicken, dry seasoning, sour cream, corn blend, and green chilies.

Spread a 1/4 cup of the enchilada sauce along the bottom of a baking dish. Lay three tortillas over sauce and layer about 1/2 cup of the chicken mixture on top of that. And some of the shredded cheese. Repeat layers. Top with enchilada sauce and any remaining cheese.

Bake at 375 for 25 minutes or until hot and bubbly. Garnish with any additonal toppings of your choice. Enjoy!

Monday, June 5, 2017

Bruschetta Chicken Pasta



I love a good pasta dish and Bruschetta Chicken Pasta is a personal favorite of mine. I've seen so many variations of the classic recipe but my version is super simple and lighter than the traditonal. Keeping it fresh and healthy. The perfect summer dinner!


Bruschetta Chicken Pasta
Serves 6
WW PP=7
Cal 284, Carbs 47.1, Fat 1.8, Fiber 5, Protein 20.1

Ingredients
12 oz. boneless skinless chicken
2 tsp. dry italian seasoning
1/4 cup balsamic dressing
1 cup chopped roasted red peppers
1 can italian diced tomatoes
1/4 cup grated parmesan cheese
12 oz. pasta of your choice, cooked to al dente (I used Ronzoni Spaghetti)

Season Chicken with Italian seasoning and grill over medium high heat 5-7 minutes per side or until juices run clear. Slice and set aside. 

Toss hot cooked pasta with balsamic vinegar, roasted red peppers, and tomatoes. Add in the chicken and sprinkle cheese over top. Enjoy!




Thursday, June 1, 2017

Chicken Caesar BLT Pasta



Happy June! Nothing screams summer like a good ole pasta salad and I have a weakness for all things Chicken Caesar so making this Chicken Caesar BLT Pasta was a no brainer! I've lightened up the recipe a tad so I could indulge without any guilt. It was delish!


Chicken Caesar BLT Pasta
Makes 8 Cups
WW PP=8
Cal 292.5, Carbs 37.6, Fat 9.2, Fiber 2.5, Protein 16.2

Ingredients
14 oz. spiral pasta
1/2 cup crushed croutons
1/2 cup light caesar dressing
1/3 cup crumbled bacon or bacon bits
1 tomato chopped
2 cups baby spinach
4 chicken breasts cut and sliced

Cook Pasta to al dente. Rinse with cold water and set aside.

Meanwhile grill chicken over medium high heat until no longer pink about 6 minutes per side depending on thickness.

Transfer pasta to a large bowl and add in the caesar dressing. Once combined and in your remaining ingredients. Top with grated Parmesan if desired. Enjoy!

Chipotle Ranch Chicken Taco Salad



I love a good salad for dinner, especially when it combines two of my favorites. Ranch and Chipotle Peppers. Plus, my whole family loves anything with ranch so I knew this Chipotle Ranch Chicken Taco Salad would be a hit. I was right!


Chipotle Ranch Chicken Taco Salad
Makes 10 Cups
WW PP=3 per cup
Cal 111, Carbs 4.8, Fat 5.4, Fiber 4, Protein 10.7

Ingredients
2 cups cooked chicken breast, sliced
1 head lettuce, chopped (I used iceberg)
1 tsp. dry ranch seasoning
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. cumin
2 chipotle peppers with sauce, chopped
1 cup shredded 2 percent milk sharp cheddar cheese
1/2 cup light ranch dressing
3 green onions, sliced
1 large tomato, chopped
salsa, tortilla chips, sour cream (for additional toppings if desired)

Combine ranch dressing and chipotle peppers together. Set Aside.
Sprinkle dry seasonings over chicken. In a large bowl combine lettuce, chicken, and remaining ingredients. Drizzle chipotle  ranch over salad. Serve with any additional toppings of your choice. (I have a weakness for Fritos) Enjoy!

Tuesday, May 30, 2017

One Pot Italian Chicken and Orzo



Are you looking for a quick and easy weeknight meal that can be made in 30 minutes? Well, I have the recipe for you! This Skillet Italian Chicken is not only easy, but healthy and can be made in under 30 minutes. A win/win in my book!


One Pot Italian Chicken and Orzo
WW PP=4
Makes 8 Cups
Cal 158.1, Carbs 13.6, Fat 4, Fiber 2.1, Protein 16.6

Ingredients
16 oz. boneless skinless chicken cut into chunks
2 tsp. dry italian seasoning blend
1 can italian diced tomatoes
2 cups italian style broccoli (I used Green Giant)
1 cup shredded mozzarella cheese
2 cups orzo pasta


Season chicken with Italian seasoning,

Spray a large pan with cooking spray and over medium high heat saute chicken until browned. Remove from pan and set aside.

Add the orzo and chicken broth to the pan. Return chicken to pan along with tomatoes and broccoli. Turn heat to high and bring to a boil. Once boiling reduce heat to low. Cover and cook 8-10 minutes or until orzo is cooked through and most of the liquid is absorbed. Season with salt and top with shredded mozzarella. Cover and cook until cheese is melted. Enjoy!

Thursday, May 25, 2017

Kung Pao Chicken




Both my husband and I were in the mood for Asian tonight for dinner and year 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 Asian Inspired dishes  then you will have to give this a try! Easy and so much healthier than the traditional take out version!



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!


Wednesday, May 24, 2017

Baked Jambalaya



I'm over these grey and windy days! I'm waiting for sunshine and warm weather. In the meantime I'm going to continue cooking my winter favorites as I impatiently wait for Summer. We love Jambalaya in my house and thought this baked version would be a fun change from the traditional. It's hearty, healthy, and topped with a cheesy crust. Cold weather comfort food at it's finest!

Baked Jambalaya
Serves 6
WW PP=7
Cal 272.5, Carbs 33.1, Fat 9.3, Fiber 1, Protein 13.8


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 red bell pepper, diced
1 medium onion, diced
1-1/2 cups uncooked instant rice
1 tbsp. Cajun seasoning
1 cup reduced fat cheddar jack cheese

Pre-Heat oven to 425.

Meanwhile, 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.

Once liquid is absorbed transfer to a casserole dish and top with cheese. Bake for 10-15 minutes or until cheese is melted and bubbly. Enjoy!

Tuesday, May 23, 2017

Baked Green Chile Cream Cheese Chicken Taquitos



That title was a mouthful! I wanted to mix things up for Taco Tuesday and I thought why not taquitos? I love them but rarely make them for dinner. This version is made with salsa verde, chopped green chiles, cream cheese, and chicken. I bake them to lighten them up a bit and serve with additional salsa for dipping. They were a hit!

Baked Green Chile Cream Cheese Chicken Taquitos
Makes 10 Taquitos
WW PP=4
Cal 161, Carbs 18.8, Fat 4.6, Fiber 2, Protein 12

Ingredients
3 cups cooked and shredded chicken (I used chicken tenderloins)
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1 cup green chile salsa verde
1 can chopped green chiles
1/3 cup reduced fat sharp cheddar
4 oz. reduced fat cream cheese
10 taco size flour tortillas

Pre-Heat oven to 350.

Meanwhile in a large bowl combine remaining ingredients (except for tortillas)

To Assemble: Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out. Roll up and set seam side down on a lightly greased baking sheet. Repeat until all the tortillas are filled and rolled.

Spray the tops of the taquitos with cooking spray and bake for 15-20 minutes or until lightly browned. Enjoy!

Monday, May 22, 2017

Roasted Garlic Chicken Alfredo and Bowtie Pasta



Every once in a while I like to splurge and when it's a splurge day I like to go Big! Roasted Garlic Chicken Alfredo. Doesn't get better than this in my opinion when I'm talking about a splurge day food. Cheesy, creamy, garlicky goodness combined with my favorite pasta. Bowtie. It was worth every calorie laden bite! Easy to make as well which makes it a great weeknight meal!



Roasted Garlic Chicken Alfredo and Bowtie Pasta
Serves 6

Ingredients
16 oz. chicken tenderloins cut into pieces
12 oz. box bowtie pasta, cooked to al dente
1.25 cups half/half
1/2 cup butter
1 cup grated parmesan cheese
1 tbsp. roasted garlic paste ( you can make your own or buy it pre made)
Chopped Parsley for Garnish

Season chicken with dried Italian seasoning. Cook over medium high heat until no longer pink.

Remove from pan and set aside. Reduce heat to medium. Place butter in pan, once melted whisk in roasted garlic paste and cream. Let simmer five minutes. Slowly whisk in grated parmesan. Continue cooking until smooth and bubbly. Toss with chicken and cooked pasta. Garnish with chopped parsley. Enjoy!

Thursday, May 18, 2017

Honey Sesame Teriyaki Chicken Bowls



Is it Thursday already? It's been a hectic one for me this week and only the second recipe I've posted since last Thursday. I've been in the mood for stir fry lately so I decided on this healthy family favorite. Honey Sesame Teriyaki Chicken Bowls. Super tasty and super healthy.


Honey Sesame Teriyaki Chicken 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 tsp. honey
1 clove garlic, minced
3 green onions, sliced
1 red bell pepper, sliced
2 cups broccoli, chopped
4 cups cooked brown rice (I used white today since that is what I had on hand)
1 tsp. sesame seeds

Whisk teriyaki sauce, sriracha, sesame oil, and garlic together. Take half of the sauce and brush over chicken.

Saute chicken over medium-high heat for about 8 minutes or so, Toss in the veggies and continue t cook for another 3 minutes or until tender crisp. Add remaining sauce to the chicken and veggies. Toss well.

To Assemble Bowls-Evenly divide chicken and steamed veggies and serve over one cup rice. Top with sliced onions and sesame seeds.  Enjoy!

Monday, May 15, 2017

Caribbean Jerk Grilled Chicken Salad




When the weather is beautiful a salad for dinner is a must! Since we love all things spicy in my house making this Caribbean Jerk Grilled Chicken Salad for dinner was a must! Sweet and Spicy and tossed with all things tropical this salad was an absolute hit!


Caribbean Jerk Grilled Chicken Salad
Makes 8 Cups
WW PP=3
Cal 127, Carbs 12.5, Fat 2.6, Fiber 4.1, Protein 12.8

Ingredients
14 oz. boneless skinless chicken grilled and sliced
1/3 cup Caribbean jerk marinade (I used Lawrys)
1/2 cup crumbled queso fresco cheese
1 cup mandarin orange slices
1 cup pineapple chunks
1 tomato chopped
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/4 cup lime tortilla strips
8 cups lettuce of your choice
1/3 cup dressing of your choice ( I used Kraft Zesty Lime Vinaigrette)

Combine chicken and marinade in a large ziplock bag. Place in fridge and marinate for at least 30 minutes.

Grill chicken for 5-7 minutes per side or until juices run clear.

To Assemble Salad-
Combine all ingredients together. Top with sliced chicken. Drizzle with lime dressing. Enjoy!

Thursday, May 11, 2017

French Onion Skillet Meatballs



I absolutely loved anything having to do with French Onion Soup so when I first made this recipe I knew it would be a keeper (for me at least) I wasn't so sure how my kiddo would feel about the recipe. As it turned out, he loved the meatballs and requested this meal for dinner tonight. I'm sharing it again on the blog and my version is healthier than the traditional so be sure to check it out!

French Onion Skillet Meatballs
Serves 5
WW PP=8
Cal 290.6, Carbs 15, Fat 16.4, Fiber .3, Protein 21.6

Ingredients
30 pre-cooked turkey meatballs
1 tsp. garlic powder
1 tbsp. worsterchire sauce
1 can french onion soup
1/2 cup water
4 slices swiss cheese
1/2 cup garlic croutons


In a large non stick skillet, brown meatballs. Add soup, garlic powder, Worcestershire sauce and water. Cover and simmer about 10 miunutes. Lay slices of swiss cheese over meatballs. Cover and continue cooking until cheese is melted. Top with croutons and serve over noodles or potatoes. Enjoy!

Wednesday, May 10, 2017

Honey Mustard Cobb Salad



I love a good salad in the warmer months and today is finally a day where it hasn't been downright chilly. That calls for salad for dinner! My Honey Mustard Cobb Salad is easy and healthy. I marinate chicken breasts in honey mustard so the salad has a nice sweet and tangy kick. It goes great with a cobb salad. The perfect weeknight meal!

Honey Mustard Cobb Salad
Makes 10 Cups
WW PP=3 per cup
Cal 92.4 Carbs 10.3, Fat 3.6, Fiber 2.5 Protein 12.1

Ingredients
1/4 cup lite Honey Mustard Dressing, Divided
2 6oz. boneless skinless chicken breasts, grilled and sliced
2 hard boiled eggs, sliced
1 tomato, chopped
4 tbsp. blue cheese crumbles
1/3 cup crumbled bacon
10 cups lettuce (I used Fresh Express Iceberg)

Take half of the honey mustard and combine with chicken in a large Ziploc Bag. Place in fridge and let marinate for 30 minutes.

While chicken is marinating pre-heat grill. Over medium heat grill chicken for 5-6 minutes per side or until juices run clear. Use remaining honey mustard to baste over chicken.  Slice and prepare salad by laying chicken, eggs, blue cheese, bacon, and tomato over lettuce. Drizzle with additional honey mustard if desired. Enjoy!

Tuesday, May 9, 2017

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!

Monday, May 8, 2017

One Pot Greek Chicken and Orzo








I love a good one pot meal. Don't you? Easy and with minimal clean up these type of meals are perfect for busy weeknights. This is also a versatile dish. Swap out Greek Chicken for BBQ or Cajun or Lemon. Either way it is sure to be a crowd pleaser!

One Pot Greek Chicken and Orzo
Makes 6 Cups
WW PP=4 per cup
Cal 181, Carbs 17.6, Fat 3, Fiber 3, Protein 20.3

Ingredients
16 oz. boneless skinless chicken tenderloins, cut into pieces
1 tsp. oregano
3 tsp. lemon pepper seasoning
1 clove garlic, crushed
1 cup diced tomatoes
1/2 cup diced red onion
2 cups orzo
2 cups chicken broth
Juice of one lemon
1/2 cup feta cheese crumbles


Sprinkle chicken with lemon pepper seasoning and oregano.

Spray a large pan with cooking spray and over medium high heat saute chicken, onion, and garlic until browned. Remove from pan and set aside.

Add the orzo, lemon juice, and chicken stock to the pan. Return chicken to pan along with diced tomatoes. Turn heat to high ad bring to a boil. Once boiling reduce heat to low. Cover and cook 8-10 minutes or until orzo is cooked through and most of the liquid is absorbed. Top with crumbled Feta. Enjoy!

Sunday, May 7, 2017

Cajun Chicken Mac and Cheese




I love love love mac and cheese. It's one of my favorite foods but unfortunately, my hips don't feel the same way! I do indulge every once in a while but it's a rarity. I've been craving mac and cheese like crazy lately so I decided to create my own lower cal/fat version. Toss in some spicy chicken for protein and you've got a delicious dinner!

Cajun Chicken Mac and Cheese
Serves 8
WW PP=6
Cal 250, Carbs 36.1g, Fat 4.7g, Fiber 5.2g, Protein 16.6g

Ingredients
1 box elbow macaroni (I used Barilla Whole Grain)
2 4oz. chicken breasts cooked, chopped, and seasoned with 1 tsp. Cajun Seasoning
3 tbsp. reduced fat cream cheese
3/4 cup fat free milk
1 1/4 cup shredded reduced fat american cheese blend (I like Kraft)
2 tsp. Cajun Seasoning, divded
1 jalapeno seeded and finely chopped

Boil pasta according to package directions. Drain and set aside.

While Pasta is cooking, in a large saucepan over medium-high heat, melt cream cheese and milk. Whisk until smooth. Add in Cajun seasoning and shredded cheese. Once cheese is melted add in the jalapeno and cooked chicken. Stir and toss in the cooked macaroni. Serve immediately. Top with additional chopped jalapeno if desired. Enjoy!

Tuesday, May 2, 2017

Chicken Tamale Bake



Confession....I've never had a tamale before. Don't get me wrong...they look amazing and I would eat one in a hot minute... but I want a real authentic one,  not one from a fast food joint or from the frozen section at the grocery store. In the meantime I'll pretend by eating this delicious Chicken Tamale Bake. Not sure why I am just discovering this recipe because it's been floating all over the internet. Wow, was this ever good! Going on my list of favorites!

Chicken Tamale Bake
Adapted from Food.Com
Makes 8 Slices
WW PP=6 per slice
Cal 233.2, Carbs 23.6, Fat 8.5, Fiber 1.2, Protein 12.7

Ingredients
1 14 oz. can creamed corn
1 box corn muffin mix (I used Jiffy)
1/3 cup skim milk
1 can enchilada sauce
1 can chopped green chiles
1/4 cup egg beaters
1 tsp. chili powder
1 teaspoon cumin
1 cup reduced fat shredded jack cheese
1/4 cup crumbled queso fresco
2 cups shredded cooked chicken 
3 green onions, sliced


Preheat oven to 400.

Spray a cooking dish with non stick cooking spray. (I used a pie plate but if you want a thinner crust use a larger dish.

In a bowl combine the chicken and enchilada sauce and set aside. In another bowl, combine the creamed corn, muffin mix, chiles, milk, egg beaters, chili powder, cumin, and ½ cup of the shredded cheese.

Bake for 20-25 minutes or until edges are golden brown and the middle is cooked through

Use the back of a wooden spoon and poke holes on the top of the corn bread. 

In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1½ cups of the shredded cheese.

Bake for an additonal 5-10  minutes or until cheese is melted.

Remove from the oven and top with crumbled queso and green onions. Enjoy!

Monday, May 1, 2017

Slow Cooker Jalapeno Chicken Chili



Happy May 1st! Hard to believe May is here but I'm happy because that means warmer weather, longer days, and we are that much closer to summer! Now I don't tend to make Chili in the warmer months but today is an exception. When it's chilly, rainy, and blustery outside like it is here in chicagoland, Chili is a must! (or at least I think so) I love this Jalapeno Chicken Chili. It is one of my all time favorites. It's cheesy, creamy, spicy and oh so yummy! Perfect for a day like today!


Slow Cooker Jalapeno Chicken Chili
Serves 4
WW PP=7
Cal 276, Carbs 17.5, Fat 11, Fiber 2, Protein 25.5


Ingredients
12 oz. boneless skinless chicken breasts
1 tbsp. chili powder
1 tsp. garlic powder
1 jalapeno deseeded and finely chopped
1 cup fat free chicken broth
1 can great northern beans, rinsed
2 oz. reduced fat cream cheese
1/4 cup reduced fat sour cream
1/2 cup shredded Kraft three cheese blend
4 slices bacon, cooked crisp (I used center cut)
tortilla chips, crackers, sour cream for additional toppings, if desired


Arrange chicken in bottom of crock pot. Season with chili and garlic powder. Next add in the jalapeno, chicken broth, and beans. Cover and cook on low 4 hours.

Break chicken into pieces and add in your cream cheese, sour cream, and shredded cheese. Continue cooking an additional 20-25 minutes or until cheese is melted. Enjoy!

Sunday, April 30, 2017

Chicken Caesar Angel Hair Pasta


Every morning during the week after I've gotten my kiddo on the bus I have my cup of coffee and watch some of the today show. On Friday the cooking segment was this Chicken Caesar Angel Hair Pasta recipe. While not at all figure friendly, it looked absolutely amazing and I new I had to try it at home. Today being the day. A cold and rainy Sunday calls for a hot comforting pasta dish. It was a hit with my family!
Chicken Caesar Angel Hair Pasta
Slightly Adapted from The Today Show
Serves 6
Ingredients
1/2 teaspoon granulated garlic
1 tablespoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
2 tablespoons extra virgin olive oil
1 cup bacon, chopped and divided
3 tablespoons bacon fat, reserved
1/2 onion, roughly minced (about 1 cup)
2 tablespoon fresh thyme, chopped
1/2 cup chicken stock
1/2 cup cream
1 cup creamy Caesar dressing
16 ounces angel hair pasta
1 lemon, juiced
1/4 cup flat leaf parsley, finely chopped, divided
1 cup Parmesan cheese, finely grated, plus more for serving
1 package store bought croutons, crushed 

In a large skillet over medium-high heat, heat oil. Mix granulated garlic, minced garlic, salt and pepper in a medium bowl then use the mixture to coat chicken.
Cook chicken until golden brown and cooked through about 5-6 minutes. Set aside and wipe skillet clean.
Return skillet to burner over medium-high heat. Add bacon and fry until crispy, about 5-6 minutes. Drain bacon pieces on a paper towel-lined plate. Reserve about three tablespoons of bacon fat in skillet.

Add onion and thyme and sauté for 3 minutes (cook until translucent, not caramelized).

Pour in chicken stock to deglaze pan, add cream, bring to a boil and reduce by half (about 3 minutes). Stir in Caesar dressing and bring mixture to a slight simmer.

Cook pasta according to package instructions (slightly undercook because it will continue to cook in the sauce). Strain the pasta while reserving 1 cup of the pasta water.

Turn off sauce, add lemon juice, 2/3 parsley, cooked chicken and 2/3 cooked bacon, stir to combine.

Add pasta to mixture and stir to combine.

Add Parmesan and pasta water on top of your pasta, don't mix. Cover with a lid and let sit for 2 minutes, then stir again to combine all cheese.
Garnish with remaining parsley, bacon and crushed croutons. Enjoy!


Thursday, April 27, 2017

Slow Cooker Shredded Beef Burrito Bowls



Nom Nom Nom. I've always been obsessed with Chipotle. My all time favorite on their menu being the Barbacoa Beef Burrito Bowls. Back in the day I would order it all the time. Not so much anymore. My version is made in the slow cooker and is lower in fat and calories but you wouldn't know it. I promise! It's delish!


Slow Cooker Shredded Beef Burrito Bowls
Serves 4
WW PP=13
Cal 536, Carbs 66, Fat 13, Fiber 6, Protein 40


Ingredients
1.5lbs angus chuck stew meat
1 8oz. package Red Chile Barbacoa Slow Cook Sauce
1 cup fat free black beans
4 cups cooked rice
Juice of one lime
1 cup reduced fat shredded Monterey jack cheese
shredded lettuce, chopped tomato, green onions, cilantro


Place meat in the bottom of your crock pot. Pour in red chile sauce and black beans.

Cover and cook on low for 7-8 hours.

Remove beef and shred with two forks. Add one cup cooked rice and spritz of lime juice to each bowl. Top with shredded beef mixture, 1/4 cup shredded cheese, and any other additional toppings of your choice. Enjoy!

Wednesday, April 26, 2017

Greek Chicken Tacos



I'm mixing things up once again for taco night so that I can still enjoy my favorite food without my husband complaining that we have tacos too much. (Ha!) These Greek Chicken Tacos are super simple and easy. A hit with the family!


Greek Chicken Tacos
Makes 10 Tacos
WW PP=3
Cal 104, Carbs 8.7, Fat 3.2, Fiber 1, Protein 10.0

Ingredients
16 oz. boneless skinless chicken tenderloins, cut into chunks
1/8 cup fresh lemon juice
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tomato, chopped
1 red onion, chopped
1 cucumber, chopped
10 taco shells (I low carb flour tortillas)
feta cheese, tzatki sauce, or any other additional toppings of your choice

Season chicken with oregano, salt, pepper, and garlic powder. Cook over medium heat in a large saute pan for 6-7 minutes or until done. Spritz with lemon juice.

Spoon chicken into taco shells. Top with tomato, red onion, cucumber, and any additional toppings of your choice. Enjoy!

Tuesday, April 25, 2017

BBQ Chicken Fajita Bowls



Mixing things up for Taco Tuesday with these healthy and delicious BBQ Chicken Fajita Bowls! These bowls are packed with yummy goodness and I love the sweet and spicy combo. They are easy and make the perfect weeknight meal!


BBQ Chicken Fajita Bowls
Serves 4
WW PP=8 (4 oz chicken and veggies plus one cup rice)
Cal 441.2, Carbs 42.5, Fat 5.2, Fiber 2.5, Protein 28.5


Ingredients
1 lb. chicken tenderloins, cut into chunks
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. dry bbq seasoning
1 red pepper, sliced
1 yellow onion, sliced
1 cup diced pineapple
1 cup black beans
1/2 cup bbq sauce
4 cups cooked rice


In a small bowl combine dry seasonings. Sprinkle over chicken.

Cook chicken in a large non stick pan for 5-6 minutes. Add in the veggies and continue cooking until chicken is cooked through and veggies are starting to soften. Add in the pineapple, black beans, and bbq sauce and cook another 2-3 minutes longer or until sauce is warm.

Serve over hot cooked rice. Enjoy!

Monday, April 24, 2017

Grilled Buffalo Chicken Club Salad



I'm in salad mode so far this week. When the weather is gorgeous it makes me want to get out and grill and you can't go wrong with a Buffalo Chicken Chopped Salad. It's healthy and easy and makes the perfect spring meal!


Grilled Buffalo Chicken Club Salad
Makes 10 Cups
WW PP=2
Cal 77.9, Carbs 2.7, Fat 2.9, Fiber 4, Protein 10.2

Ingredients
2 cups cooked chicken breast (I grilled 2 large chicken breasts)
6 hearts of romaine lettuce, chopped
2 carrots, chopped
1 cucumber, chopped
1 large tomato, chopped
4 slices center cut bacon, chopped
1/2 cup reduced fat sharp shredded cheddar cheese
1/2 cup croutons (optional, but I love them)
1/2 cup buffalo wing dressing


In a small mixing bowl combine chicken and wing sauce.

Toss lettuce and remaining ingredients into a large bowl. Top with chicken and drizzle with ranch dressing. (optional) Enjoy!

Wednesday, April 19, 2017

Honey Sriracha Sticky Chicken



I needed something with a little kick on this gray and rainy Wednesday and this Honey Sriracha Chicken was the perfect meal. Sweet and spicy chicken served over a bed of rice. Super tasty and super easy. My kind of dinner!



Honey Sriracha Sticky Chicken
Serves 4
WW PP=4
Cal 151.2, Carbs 17, Fat 1, Protein 20

Ingredients
1 lb. chicken tenderloins cut into chunks
2 tbsp. sriracha (you can adjust this according to your spice level)
1/3 cup low sodium soy sauce
3 tbsp. honey
1 tsp. garlic powder
1/2 cup water 
Cornstarch Slurry (2 tbsp. corn starch/2tbsp. cold water)



In a large non stick saucepan saute chicken until lightly browned. About 4-5 minutes. 
Transfer to a plate and set aside. 

To the same pan over medium heat add sriracha, soy sauce, honey, garlic powder, and water. Whisk well. Add in corn starch slurry. Heat until thickened. 

Return chicken to pan and continue cooking another 2-3 minutes or until chicken is heated through. Serve over rice or noodles and enjoy!



Tuesday, April 18, 2017

Crock Pot Chicken Enchilada Tacos



These tacos have become a family favorite in my house. It all started when I had been craving enchiladas wanted to create a less time consuming version. So, instead of traditional enchiladas I decided on chicken enchilada tacos. Super easy to prepare and best of all...the crock pot does all the cooking! You get all the flavors of a chicken enchilada in taco form. They were a hit!


Crock Pot Chicken Enchilada Tacos
Makes 10 Tacos
WW PP=3
Cal 102, Carbs 13.3, Fat 2, Fiber 1, Protein 9.6

Ingredients
16 oz. boneless skinless chicken
1 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 can enchilada sauce
1 can rotel, drained
10 white corn tortillas (I used mission brand)
shredded lettuce, cheese, sour cream etc for toppings


Arrange chicken in bottom of crock pot. Season with chili powder, cumin, and garlic powder. Add in the enchilada sauce and rotel. Cover and cook on low for 4 hours. Shred chicken and spoon into tortillas. Add any additional toppings of your choice. Enjoy!

Monday, April 10, 2017

Skillet Mozzarella Garlic Chicken




You've got to love changing up your dinner at the last minute when mother natures decides not to cooperate! A nasty storm blew in and I quickly had to change things up and this Skillet Mozzarella Garlic Chicken was a quick and easy last minute meal!



Skillet Mozzarella Garlic Chicken
Serves 4
WW PP=5
Cal 194.2, Carbs 3, Fat 9.5, Protein 27.5


Ingredients
4 boneless skinless chicken breasts
2 cloves garlic, chopped
1 tsp. pepper
1 tsp. dry Italian seasoning blend
1 tbsp. grated parmesan cheese
1 cup shredded mozzarella cheese (I used Sargento)
1 tsp. olive oil


Heat olive oil in a large pan over medium-high heat. Place chicken in the pan and season with pepper and Italian seasoning. Cook five minutes and add in the garlic. Continue sauteing the chicken another 5 minutes or until juices run clear.

Top with shredded mozzrealla and parmesan cheese. Cover and cook another 1-2 minutes or until cheese is melted. Serve over pasta or rice. Enjoy!

Thursday, April 6, 2017

Caribbean Jerk Chicken Sandwiches with Citrus Slaw



Nothing screams Spring like these sweet and spicy Caribbean Jerk Chicken Sandwiches. I'm so excited that grilling season is upon us and even though it was a tad chilly today at least it wasn't raining! These tasty sandwiches can be prepared any way  you would like but I prefer to grill mine. If you like sweet and spicy then you will have to give these a try!

Caribbean Jerk Chicken Sandwiches
Makes 4 Sandwiches
WW PP=7
Cal 311, Carbs 32.7, Fat 5.5, Protein 1, Fiber 26.2

Ingredients
4 boneless skinless chicken breasts
1 cup Carribean Jerk Marinade, divided (I used Lawry's)
2 cups citrus coleslaw (my recipe is below)
Rolls or hamburger buns

In a large ziploc bag, pour 1/2 cup marinade over chicken. Seal and place in fridge for at least one hour.

Remove chicken and discard marinade. Grill over medium high heat for 6-7 minutes per side or until juices run clear. About 5 minutes before removing from grill, baste with remaining marinade.

Assemble sandwiches by place one chicken breast in a bun and top with 1/4 cup citrus slaw. Enjoy!

Citrus Slaw Recipe
1 bag shredded cabbage
1/2 cup light mayo
3 tbsp. orange juice
3 tbsp. lemon juice
1 tbsp. white vinegar
1 tbsp. sugar

Whisk mayo, vinegar, sugar, and juices together. Gently fold in cabbage. Cover and refrigerate for at least one hour. (I find the longer the better) 

Wednesday, April 5, 2017

Crock Pot Southwest Chipotle Chili



When it's April and it's freezing and has been raining for days, chili is a must! It's not surprise that it's cold and damp here in chicagoland but I'm ready for a little warmth and sun! At least I can warm up with this family favorite chili dish. It's super simple and I let it simmer in the crock pot until dinner. Easy peasy!

Crock Pot Southwest 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!

Tuesday, April 4, 2017

Skinny Roasted Garlic Chicken Alfredo




I'm finally getting around to posting this recipe to the blog. I made this easy and healthier Alfredo dish on Sunday and it was a hit with the family. You would never be able to tell it was on the healthier side. If you are looking for a lighter version of a classic, then be sure to give this recipe a try!

Skinny Roasted Garlic Chicken Alfredo
Serves 8
WW PP=8
Cal 315.8, Carbs 46.2, Fat 5.1, Fiber 6, Protein 20.2

Ingredients
16 oz. fettucine (I used Ronzoni)
1 head garlic
1 tsp olive oil
2 cups cooked chicken breast, diced
1/2 cup grated parmesan cheese
1/4 tsp. pepper
1/4 tsp. salt
1 cup 2 percent milk
2 tbsp. reduced fat cream cheese

Pre-Heat oven to 375

To roast the garlic remove most of the outer paper skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Drizzle with olive oil and sprinkle with salt and pepper. Place the head of garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45 to 60 minutes, or until the cloves are easily squeezed from the skins. Squeeze all of the garlic out of the skins and smash with a fork to make a paste.


Cook pasta just shy of al dente. Drain and set aside.

Heat a large pan over medium-high heat. Add cream cheese, roasted garlic paste, 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. Toss well and top with chopped parsley if desired. Enjoy!


Monday, April 3, 2017

Chicken Ramen Stir Fry



I found this tasty recipe on Food Network but did adapt it slightly to make it a little more figure friendly. I never eat Top Ramen (super salty=no good) although I'm not sure why I never considering using at least the noodles in a recipe, especially stir fry because it was a great combo. Easy and delish!



Chicken Ramen Stir Fry 
(Heavily Adapted from Food Network)
Serves 4
WW PP=8
Cal 346, Carbs 43.5, Fat 10.7, Fiber 2.5, Protein 13

Ingredients
16 oz. boneless skinless chicken tenderloins, cut into chunks
1/4 cup low sodium soy sauce
1 tbsp. honey
1 tsp. red pepper flakes
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 white onion, chopped
2 cloves garlic, chopped
1 tbsp. rice wine vinegar
3 scallions, sliced
3 packages ramen noodles, seasoning mix discarded



In a medium bowl, whisk together the soy sauce, honey, vinegar, red pepper flakes, and garlic.

Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.

Heat a large non stick skillet with cooking spray. Add the chicken and saute until chicken is cooked through about 5 minutes; transfer to a plate and set aside. Add the onions and peppers to the skillet and stir-fry for about one minute. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and sauce mixture to the skillet along with the scallions. Stir-fry until everything is heated through about an additional minute. Serve immediately. Enjoy!

Thursday, March 23, 2017

Greek Chicken Skewers



Everyone knows that food is more fun on a stick! (Or at least I think so!) So, I knew these Greek Chicken Skewers would be a hit with the family. Super healthy and flavorful, this recipe makes the perfect spring dinner!


Greek Chicken Skewers
Makes 6-7 Skewers
WW PP=2
Cal 92, Carbs 3.8, Fat .66, Fiber 2, Protein 16.3


Ingredients
1.5lbs boneless skinless chicken tenderloins, cut into pieces
2 tbsp. Lemon Parlic Seasoning Blend (I like Mrs. Dash)
1 large bell pepper cut into chunks
1 large red onion, cut into chunks
Cherry or Grape Tomatoes
Tzatki Sauce for dipping, optional


Season chicken with lemon pepper seasoning. Thread the chicken, tomatoes, peppers an,d onion onto skewers.

Grill over medium-high heat until cooked through, about 3-4 minutes per side.
Serve over rice with Tzatki Sauce for dipping, if desired. Enjoy!

Wednesday, March 22, 2017

French Onion Au Gratin Meatball Skillet



Totally going outside the box with this one. I rarely make meatball dishes but most of the ingredients for this recipe were on sale so I figured why not? Plus I love French Onion Soup so I knew this one would be a winner! Mixing things up once and a while can definitely be a good thing since this dish was a hit with the family!


French Onion Au Gratin Meatball Skillet
Serves 5
WW PP=8
Cal 290.6, Carbs 15, Fat 16.4, Fiber .3, Protein 21.6

Ingredients
30 pre-cooked turkey meatballs
1 tsp. garlic powder
1 tbsp. worsterchire sauce
1 can french onion soup
1/2 cup water
4 slices swiss cheese
1/2 cup garlic croutons


In a large non stick skillet, brown meatballs. Add soup, garlic powder, Worcestershire sauce and water. Cover and simmer about 10 miunutes. Lay slices of swiss cheese over meatballs. Cover and continue cooking until cheese is melted. Top with croutons and enjoy!

Monday, March 20, 2017

Spicy Chicken Caesar Club Salad



I love a good salad for dinner every once in a while, especially after a weekend of bad eating! 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, March 15, 2017

Slow Cooker Lemon Chicken Gyros



This is one of my favorite lighter meals. What I love even more is that it can be made in the slow cooker so it's a great time saver especially during the week!


Slow Cooker Lemon Chicken Gyros
Serves 4
WW PP=6
Cal 255, Fat 1g, Carbs 34g, Fiber 1g, Protein 22.5

Ingredients
16 oz. boneless skinless chicken tenderloins
2 tbsp. Mrs. Dash Lemon Pepper Seasoning Blend
1 tbsp. oregano
1 tsp. garlic powder
1/4 cup fresh lemon juice
4 whole wheat pita bread folds
sliced tomato
red onion
tzatki sauce, optional but I love it!

In a small bowl mix garlic, lemon-pepper seasoning, and oregano. Add chicken to the crock pot and coat with seasoning mixture. Pour in the lemon juice. Cover and cook on low for 4 hours.

About 10 minutes before serving, heat pita bread folds as directed on package. Meanwhile, remove chicken from cooker and break into chunks. Spoon chicken onto warm pita breads. Top with tomato, red onion, and tzatki sauce, if desired. Fold pita breads in half to serve. Enjoy!

Tuesday, March 14, 2017

Spicy Sausage and White Bean Soup



It's cold and snowy which means it's perfect soup weather! I wanted something warm and hearty for dinner and this Spicy Sausage and White Bean Soup was it! I made mine in the crock pot and I also used Hot Italian Turkey Sausage to keep the calories down, but you would never know it by the taste. This soup was amazing!


Spicy Sausage and White Bean Soup
Makes 8 Cups
WW PP=4
Cal 159.8, Carbs 12.2, Fat 6.6, Fiber 2.2, Protein 14.5

Ingredients
4 cups low sodium chicken broth
1 cup water
1 can petite diced tomatoes, undrained
1 can great northern beans, rinsed
1 lb. hot italian turkey sausge
1 small yellow onion, chopped
4 cups baby spinach
1 carrot, chopped
2 cloves garlic, chopped

Cook sausage until no longer pink and add to crock pot. Pour in chicken broth, water, and remaining ingredients. Cover and cook on low 7-8 hours.

Ladle into bowls and top with shredded parmesan cheese, if desired. Enjoy!

Thursday, March 9, 2017

Strawberry Spinach Salad with Chicken



I love a good salad, especially when it''s made with Spinach. This Strawberry Spinach Salad is packed with flavor and makes the perfect light dinner.

Strawberry Spinach Salad with Chicken
Serves 6
WW PP=4
Cal 159, Carbs 10.5, Fat 8.5g, Fiber 3g, Protein 13.3g

Ingredients
6 cups fresh baby spinach
1 cup sliced strawberries
1/2 cup mandarin oranges
1/2 cup almonds
1/2 cup blue cheese crumbles
1 chicken breast cooked and sliced
1/4 cup cooked crumbled bacon
1/3 cup Lite Raspberry Vinaigrette (I like Annie's Organic)

Clean spinach, place in large bowl and top with remaining ingredients. Drizzle with dressing and toss. Enjoy!

Tuesday, March 7, 2017

Crock Pot Chicken Mole



We eat a lot of chicken (if you haven't noticed) but I can easily get burnt out on the same recipes so when I find this Chicken Mole recipe, I knew I had to give it a try! Now, it's not the traditional Chicken Mole (I used boneless skinless chicken breasts) but it's still packed with flavor and just as good as the traditional. What I really love is that this is a crock pot recipe so it's a time saver. A great meal for busy weeknights!


Crock Pot Chicken Mole
Serves 4
WW PP=3
Cal 135, Carbs 6, Fat, 1.7, Fiber .3, Protein 22.7

Ingredients
20 oz. boneless skinless chicken breasts
1 can adobe sauce
4 cloves garlic, chopped
2 tbsp. tomato paste
1/8 cup unsweetened cocoa
1 tsp. cumin
1/2 tsp. cinnamon
1 small yellow onion, chopped
1 tsp. salt
1/4 cup water


    Arrange chicken in bottom of crock pot and season with salt.


    In a medium bowl whisk together remaining ingredients except for onion. Pour over chicken and add onion and water. Cover and cook on low 4-6 hours.


    Remove chicken and shred and return to crock pot. Stir well, making sure to evenly coat chicken in sauce. Top over cooked rice and your favorite toppings. I used queso fresco cheese, tomatoes, and cilantro. Enjoy!

Monday, March 6, 2017

Crispy BBQ Chicken Salad



When the weather starts getting warmer I tend to make more salads for dinner and I do love a good chopped salad! Unfortunately, the weather isn't as great as I had hoped for grilling so I decided to make a baked version of this family favorite. Serve this salad with a nice crusty French bread and dinner is served!

Crispy BBQ Chicken Salad
Serves 4
WW PP=9
Cal 360, Carbs 21.5, Fat 12, Fiber 3, Protein 41.5

Ingredients
4 boneless skinless chicken breasts
8 cups romaine lettuce, roughly chopped
1/2 cup BBQ Sauce (I love stubbs)
1 package shake n bake extra crispy
1/2 cup crumbled bacon
1 cup reduced fat shredded cheese
1 tomato, chopped
2 green onions, chopped
1/2 cup tortilla strips
Dressing of your choice

Spread about 2 tbsp. BBQ Sauce evenly over each chicken breast. Roll in shake n bake and place on a baking sheet covered with tin foil.

Bake for 20-25 minutes or until juices run clear. Slice chicken and set aside.

To Assemble salad add lettuce to a large bowl and add in the cheese, tomatoes, crumbled bacon, croutons, and green onions. Toss well. Top with sliced chicken and drizzle with dressing. Enjoy!

Sunday, March 5, 2017

Shredded Beef Ragu Pasta



Happy Sunday! Hope everyone has been enjoying their weekend. Most Sunday dinners in my house consist of pasta dishes and tonight I decided to mix things up with this Shredded Beef Ragu Pasta. I had a bunch of leftover shredded beef from our dinner last night and decided to find a good pasta recipe to incorporate the beef in. This recipe was a hit! Simple, delicious, and comforting. The perfect Sunday dinner!

Shredded Beef Ragu Pasta
Serves 6

Ingredients
3 cups shredded beef (Mine came from leftover chuck roast)
1 yellow onion, diced
1 clove garlic, chopped
1 tsp. red pepper flakes
1 tsp. dry italian seasoning blend
2 cans crushed tomatoes
1 tsp. salt
12 oz package pasta of your choice (I used spaghetti)
1/2 cup shredded parmesan cheese
1 tsp. olive oil

Bring pasta to a boil and cook to al dente.

Meanwhile, in a large pan heat olive oil and saute onions and garlic until softened and translucent.

Add in the crushed tomatoes, and dry seasonings. Simmer ten minutes. Add in the shredded beef and continue cooking another 5-6 minutes. Toss in the pasta and top with shredded parmesan and fresh basil, if desired. Enjoy!

Toss in the pasta, combining well


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