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


Thursday, March 2, 2017

Sour Cream Chicken Enchilada Skillet



I love one pot meals and this is a favorite! Instead of the traditional enchiladas we enjoyed this Sour Cream Chicken Enchilada Skillet! Easy, healthy,and delicious!


Sour Cream Chicken Enchilada Skillet
Serves 6
WW PP=7
Cal 284, Carbs 29.6, Fat 7.3, Fiber 2, Protein 22.8

Ingredients
1/2 teaspoon salt
2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoon cumin
1 cup reduced fat sour cream
1 can chopped green chiles
2 cups shredded cooked chicken
2 cups cooked rice
1 cup reduced fat shredded cheddar cheese, divided
1/4 cup chopped cilantro (optional)


Heat a large non-stick skillet over low heat.

Add chili powder, garlic, and cumin. Cook for about 30 seconds before adding green chiles and sour cream.

Bring sauce to a simmer and cook about 5 minutes, or until thickened slightly. Season to taste with salt. Add chicken, 1/2 cup of the shredded cheese, and cooked rice. Stir and cook until heated through.



Top enchilada mixture with remaining cheddar cheese, cover, and cook another five minutes or until cheese is melted and bubbly. Top with cilantro, if desired. Enjoy!

Wednesday, March 1, 2017

Honey Teriyaki Baked Salmon



This tasty recipe makes the perfect meal for those who are observing Lent or for people who just enjoy seafood. Easy to prepare and healthy. My kind of meal!

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

Ingredients
4- 5oz. fresh skinless salmon fillets
1 clove garlic, chopped
1/4 cup reduced-sodium soy sauce
1 tbsp. honey
1 tbsp. brown sugar
1 tsp. toasted sesame oil
1 tbsp. toasted sesame seeds
2 green onions, sliced


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

Bake at 375 for 20-25 minutes. Top with sliced onions and sesame seeds. Enjoy!

Tuesday, February 28, 2017

Chicken Caesar BLT Sandwiches



I'm obsessed with just about anything "Chicken Caesar" so I knew I would love a Chicken Caesar BLT Sandwich. Not sure why I haven't made them before because they are SO Good! They make the perfect quick and easy weeknight meal!


Chicken Caesar BLT Sandwiches
Makes 4
WW PP=11
Cal 436, Carbs 35, Fat 14, Protein 40

Ingredients
4 4oz. boneless skinless chicken breasts, grilled and sliced
1 bag fresh express lite caesar salad kit
1 large roma tomato, sliced
8 slices bacon cooked crisp
1/4 cup grated parmesan cheese
4 french or sub rolls

Prepare salad according to package directions. Set aside.

Evenly divide chicken and place onto the bottom of each roll. Add two slices of bacon to each sandwich and then top with some of the Caesar salad, sliced tomato, and shredded Parmesan. Enjoy!

Monday, February 27, 2017

Korean Beef Bowls



Let me start off by saying....I have never had Korean food before and weather or not this constitutes as traditional Korean is up in the air, but man was this dish ever good! I've got a surplus of ground turkey in the freezer and I needed to come up with something different to use it in and when I found this recipe on Pinterest, I knew I had to give it a try!

Korean Beef Bowls
Heavily Adapted from Damn Delicious
Serves 4
WW PP=5
Cal 214.7, Carbs 5.7, Fat 9.7, Fiber .2, Protein 22.2


Ingredients
16 oz. lean ground turkey
5 tbsp. low sodium soy sauce
1 tbsp. honey
2 tsp. sesame oil
1 tsp. garlic chili paste
1/4 tsp. ground ginger
3 cloves garlic, minced
1 tsp. red pepper flakes
1/4 tsp. sesame seeds
3 green onions, sliced

In a small bowl, whisk together honey, chili paste, soy sauce, sesame oil, red pepper flakes and ginger.

Spray a large skillet  with cooking spray and over medium high heat add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the meat as it cooks; drain excess fat.

Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.

Serve immediately over rice or noodles and garnish with sesame seeds and additonal green onion, if desired. Enjoy!

Sunday, February 26, 2017

Chicken Mozzarella Pasta



Happy Sunday! My weekend went by extra fast for some reason and I can't believe it's Sunday night already. Last week I saw a recipe online for Chicken Mozzarella Pasta from the Pioneer Woman. It looked so incredibly good that I knew I had to make it. I did tweak a few things to make it lower calorie and more diet friendly but you would never know it by the taste. It was a hit!



Chicken Mozzarella Pasta
Adapted from the Pioneer Woman
Makes Aprox 8 Cups
WW PP=7 per cup
Cal 265.3, Carbs 38, Fat 5.6, Fiber 3, Protein 17.7


Ingredients
12 oz. penne pasta (I used Ronzoni)
2 (5oz.) boneless skinless chicken breasts cut into chunks
2.5 cups spicy marinara sauce (I used Barilla)
5 oz. fresh mozzarella
2 cloves garlic, minced
1 small yellow onion, chopped
1/2 cup water
1/8 cup grated parmesan cheese
12 basil leaves, sliced

Cook pasta according to package directions.

Spray a large pan with non stick cooking spray and brown chicken on both sides. Remove from pan and set aside. Add in the garlic and onion and saute until lightly brown. Add in the marinara sauce and water and return chicken to pan. Simmer 7-8 minutes.

Add in the mozzarella and continue to cook another 2-3 minutes or until mozzarella is soft.

Toss in the penne. Stirring well. Once combined top with grated Parmesan and basil. Enjoy!

Thursday, February 23, 2017

Crock Pot Cheesy Italian Beef



Italian Beef Sandwiches are a Chicago staple and are as popular as Chicago Hot Dogs and Chicago Deep Dish Pizza. I love a good Italian Beef but top it with cheese? Well, that just takes it from good to great! There is a local pizza chain here in Chicagoland that makes Italain Beef Sandwiches that are then topped with sweet peppers and a layer of mozzarella cheese and then toasted until the cheese is brown and bubbly. They are so good and I wanted to recreate it at home. Such a simple recipe and it was a hit with the family!

Crock Pot Cheesy Italian Beef 
Makes Approx 6 Sandwiches

Ingredients
2-3 lb top round beef roast
1.5 Cups Beef Stock
2 tsp. dry Italian seasoning blend
1 large green pepper sliced
1.5 cups shredded mozzarella cheese
6 Italian Beef Bakery Rolls
Giardiniera and Sliced Roasted Red Peppers (Optional but I love the peppers)

Place roast into the crock pot. Add 1 cup beef broth and dry Italain Seasoning. One hour before the roast is done add the peppers to the crock pot. Shred beef with two forks and evenly divide among rolls. Top each sandwich with 1/4 cup shredded mozzarella cheese. Broil 1-2 minutes or until cheese is melted. Serve a side of au jus and giardiniera or red peppers if desired. Enjoy!

Wednesday, February 22, 2017

One Pot Lemon Broccoli Chicken and Orzo



I'm all about the one pan meals. They are so easy with minimal clean up which is why love them so much and I find they make the perfect weeknight dinner! I also love Lemon Chicken and combined with orzo and broccoli you've got yourself a tasty and healthy meal!



One Pot Lemon Broccoli Chicken and Orzo
Makes 8 Cups
WW PP=6 per cup
Cal 225, Carbs 34.1, Fat 3.3, Fiber 2.5, Protein 16.7

Ingredients
16 oz. boneless skinless chicken tenderloins
3 tsp. lemon pepper seasoning
1 clove garlic, crushed
2 cups tuscan style broccoli (I used Green Giant)
2 cups orzo
2 cups chicken broth
Juice of one lemon
4 tsp. grated parmesan cheese

Sprinkle chicken with lemon pepper seasoning.

Spray a large pan with cooking spray and over medium high heat saute chicken 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 broccoli. 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. Season with salt and top with grated parmesan. Enjoy!

Tuesday, February 21, 2017

Spicy Grilled Chicken Taco Salad



Warm weather always puts me in the mood for a good salad for dinner. Since it is so nice outside I decided to grill some chicken and make a chicken taco salad instead of the usual traditonal kind made with ground beef or turkey. I love to load my salads up with lots of veggies and I drizzle mine with Jalapeno Ranch dressing. Yum!


Spicy Grilled Chicken Taco Salad
Makes 10 Cups
WW PP=2 per cup
Cal 97, Carbs 6.1, Fat 2.6, Fiber 3.5, Protein 11.7

Ingredients
12 oz. chicken tenderloins
2 tsp. taco seasoning
1/4 tsp cayenne pepper
8 cups lettuce
3 green onions, sliced
1 tomtato, chopped
1 small red pepper, chopped
1 cup southwest corn and bean blend
1.5 cups crushed tortilla chips
4 oz. crumbled queso fresco cheese
1/4 cup pickled jalapenos, chopped

Season chicken with taco seasoning and cayenne peppper. Grill over medium high heat for about 5-7 minutes or until juices run clear. Remove from grill, slice, and set aside.

In a large bowl combine lettuce and remaining ingredients. Top with grilled chicken. Enjoy!


Thursday, February 16, 2017

Pizza Tortellini Bake




So far this week I'm all about simple dinners with minimal prep. I just got to the grocery store this afternoon and I realized that my original meal wasn't going to be ready in time for tonight's dinner. I decided on this Tortellini Pizza Bake instead. So easy and so delicious. I made mine with spinach tortellini. If you have kiddos then this is a great way to incorporate some veggies into the meal. It was a hit with the family.

Pizza Tortellini Bake
Serves 6
WW PP=10
Cal 401, Carbs 50.1, Fat 12.6, Fiber 6, Protein 22.8

Ingredients
1 pkg refrigerated tortellini (I like Buitoni Spinach and Cheese)
1 jar pasta sauce (I used Barilla Arrabbiata-we like it spicy!)
1 1/4 cups reduced fat mozzarella cheese
1/8 cup grated Parmesan cheese
2 oz. sliced pepperoni
1 tsp. garlic powder
any other additional toppings of your choice (I used olives)

Cook tortellini to al dente. Drain and set aside.

Spread a small amount of pasta sauce in the bottom of a casserole dish. Evenly spread half of the cooked tortellini along the bottom of the dish. Spread half of the pasta sauce on top of the tortellini and evenly sprinkle on half the Parmesan cheese. Top with some of the pepperoni and mozzarella cheese. Repeat.

Bake at 400 for 12-15 minutes or until cheese is lightly browned and bubbly. Enjoy!

Wednesday, February 15, 2017

Sriracha BBQ Chicken Flatbread Pizza



I've found that Flatbread is a great alternative to pizza dough when you are craving pizza but aren't craving all the calories that come along with it! Instead of traditional pizza I decided on Sriracha BBQ Chicken Flatbread Pizza. We are big fans of spice in our house so this recipe was a no brainer. It was delish!


Sriracha BBQ Chicken Flatbread Pizza
WW PP=12 PP Per Flat Bread
Cal 496, Carbs 22, Fat 15, Fiber 4.1, Protein 47

Ingredients
1 flat out flatbread
4 ounces cooked and shredded chicken (I used tenderloins)
1 tsp. garlic powder
3 tbsp. bbq sauce
1 tsp. sriracha (you can adjust depending on your spice level)
1/8 cup crumbled bacon 
1/4 cup shredded mozzarella
1/4 cup reduced fat shredded cheddar

Pre-Heat Oven to 400.

Arrange flatbread onto baking sheet. Pre-bake for 5 minutes. Remove from oven and let cool.

In a small bowl combine garlic, bbq sauce, sriracha, and chicken. Spread onto flatbread. Top with crumbled bacon and shredded cheese. 

Bake for 6-7 minutes or until cheese is melted and crust is crispy. Top with cilantro or green onions if desired. Enjoy!

Tuesday, February 14, 2017

Baked Orange Sesame Chicken



Most know that I am not a huge fan of Chinese, but I do love love love Orange Chicken! I wanted to try and re-create it at home but with a healthy twist. The deep fried version was not happening. I was able to make a crispy baked version that was just as good, if not better than the real thing! A major hit with the hubster and he is the Chinese food lover in the house!

Baked Orange Sesame Chicken 
Serves 4
WW PP=6
Cal 263, Carbs 29g, Fat 1.7g, Fiber 0g, Protein 29.2g

For The Chicken
Ingredients
1 1/2lbs Chicken Tenders, cut into chunks
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1 packet shake n bake extra crispy coating

Pre-Heat oven to 450 degrees.
In a small bowl combine shake n bake, garlic powder, and ginger. Coat chicken tenders in shake n bake mixture. Place on a greased cookie sheet. Bake for 10 minutes on one side. Flip and bake for another 10 minutes, or until chicken is cooked through and coating is crispy. Top with orange sauce and Sesame Seeds. Serve over rice or noodles. Enjoy!

For The Orange Sauce
3/4 cup water
1/2 cup orange juice
1 tsp. sesame oil
3 tablespoons rice vinegar
1/2 cup low sodium soy sauce
1/4 cup brown sugar, packed
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon cornstarch
2 tablespoons warm water

To make the sauce: combine water, orange juice, vinegar  soy sauce, brown sugar, ginger, garlic, salt and pepper in a large saucepan. Whisk together. Cook over medium high heat. Bring to a simmer, whisking occasionally. In a small bowl, combine cornstarch and water. Whisk to combine and pour into the sauce. Continue simmering and stirring for 2-3 minutes while the sauce thickens. Remove from heat and set aside. Pour over chicken.

Monday, February 13, 2017

Crispy Southwest Burritos




Instead of the traditional Burrito, my version is packed with ground turkey, veggies, brown rice, and cheese and then gets nice and crispy when cooked on the griddle. The end result is a toasty warm and cheesy burrito that is healthy too!


Crispy Southwest Burritos
Makes 4 Burritos
WW PP=14
Cal 563, Carbs 56 Fat 21g, Fiber 4g, Protein 36g

Ingredients
16 oz. lean ground turkey, browned and drained
4 flour tortillas or wraps
2 tbsp. southwest seasoning blend. (I like Mrs. Dash)
2 cups brown rice, cooked
1 cup southwest veggie blend (peppers, onions, corn, and black beans)
1 large tomato, chopped
1 cup cheese of your choice (I used queso fresco)
8 tbsp.chopped green chiles

Mix rice, ground turkey, and seasoning together. Add remaining ingredients and stir until combined. Spoon filling into tortillas and roll leaving the edges open. Spray the edges lightly with cooking spray and fold over.

Heat a griddle or large non-stick skillet over medium heat for 1 minute. Arrange wraps, seam-side down, in pan and cook until golden brown and crisp, about 3-4 minutes per side. Serve warm with a side of sour cream and salsa/hot sauce if desired. Enjoy!


Sunday, February 12, 2017

Italian Chopped Salad




I am all about salads for dinner lately. I'm always looking for new ways to prepare dinner salads and this recipe was originally going to be a grilled chicken chicken parmesan recipe. I decided to switch things up last minute and I am so glad I did. This salad is a cross between an anitpasto and a grilled chicken salad. It's low calorie but you would never know it. Packed with protein and flavor. A win/win!


Italian Chopped Salad
Makes 10 Cups
WW PP=2 per cup
Cal 97.4, Carbs 4.9, Fat 5.2, Fiber 3.5, Protein 7.6

Ingredients
8 cups lettuce
8 oz. cooked chicken breasts, sliced (I grilled mine)
1/2 cup shredded italian blend cheese
25 slices reduced fat pepperoni
6 pepperoncini peppers, sliced
1 tomato, chopped
1 red bell pepper, chopped
1/3 cup garlic croutons
2 tbsp. creamy Italian dressing


Place all salad ingredients (except for croutons and dressing) in a large bowl or plate and toss. Drizzle dressing over salad, and top with croutons. Enjoy!

Thursday, February 9, 2017

Crispy Baked Sriracha Chicken




A spicy chicken dish that is full of crispy chicken goodness that is baked and not fried? Yes, please! It's no surprise to most that my husband and I are obsessed with spicy foods and we both love sriracha so I can't believe that I am just discovering a recipe like this now. Serve this chicken over rice or noodles add in a tossed salad or veggie and dinner is served!


Crispy Baked Sriracha Chicken
Serves 4
WW PP=5
Cal 210, Carbs 27.2, Fat 1.5, Protein 15.3


Ingredients
16 oz. boneless skinless chicken tenderloins, cut into chunks
1 package shake n bake extra crispy
1/4 cup sriracha sauce for chicken (I used Sweet Baby Rays)
1/2 tsp. garlic powder
1 tbsp. honey


Pre-Heat Oven to 400

Line a baking sheet with parchment paper.

Toss chicken pieces in the shake n bake and place on baking sheet. Bake for 20 minutes.

While chicken is cooking, in a small bowl whisk sriracha, honey, and garlic powder together.

Toss cooked chicken in sriracha mixture and serve over rice or noodles. Enjoy!

Wednesday, February 8, 2017

Southwest Chipotle Chicken Bowls



I'm obsessed with Chipotle Peppers and I'm even more obsessed with the Chipotle Sauce. If you haven't heard of it before they sell cans of just the adobo sauce in most grocery stores so you can get the rich smokey flavor of the chipotle peppers minus the peppers. Anyway, I decided to create a chicken taco bowl using the adobo sauce and piling on my favorite taco toppings. This bowl was not only delish it was healthy as well so I could indulge without the guilt!


Southwest Chipotle Chicken Bowls
Makes 4 Bowls
WW PP=11
Cal 447, Carbs 53, Fat 9, Fiber 2.5, Protein 37

Ingredients
16 oz. boneless chicken tenderloins
1 can adobo sauce
2 cups southwest black bean and corn blend
4 cups cooked brown rice
4 oz. queso fresco cheese
1 plum tomato, chopped

Cut tenderloins into chunks and place in a large saucepan. Saute over medium high heat until browned and juices are clear. Pour in adobo sauce and simmer for about ten minutes.

Evenly divide chicken and place one cup rice into each bowl. Evenly top with remaining ingredients and enjoy!

Tuesday, February 7, 2017

Grilled Cobb Salad



After my long weekend of overindulging it's time to get back on track! I wanted something healthy, yet filling, for dinner tonight and this Grilled Cobb Salad did the trick! I love the flavor that grilled chicken gives to this dish and it was a hit with the family!


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


Prepare salad by laying chicken, eggs, blue cheese, bacon, and tomato over lettuce. Drizzle dressing over salad if desired. I used Lite Honey Mustard. Enjoy!





Thursday, February 2, 2017

Skinny Broccoli Mac and Cheese



I've been craving mac and cheese like crazy lately but I rarely make it because it has just way too many calories. My version has half the fat and calories of traditional mac and cheese and the additon of broccoli makes it even better! My non broccoli eating six year old asked for seconds so I knew it was a good choice!


Skinny Broccoli Mac and Cheese
Makes 6 cups
WW PP=8
Cal 325, Carbs 57.3, Fat 5.1, Fiber 6, Protein 14.5

Ingredients
1 12oz box elbow macaroni (I used Ronzoni)
1/2 cup fat free milk
1 cup shredded american cheese
1/3 cup shredded mozzarella cheese
1 tbsp. grated parmesan cheese
1/8 cup bread crumbs
1.5 cups chopped broccoli


Pre-Heat oven to 375.

Meanwhile cook macaroni to al dente. Transfer to a baking dish.

In a large sauce pan whisk together milk and american cheese. Once smooth and melted pour cheese over macaroni. Stir in the chopped broccoli. Sprinkle mozarealla and parmesan cheese on top. Finish with the breadcrumbs.

Bake uncovered for 15 minutes or until cheese is melted and the top has a nice crust to it. Enjoy!

Wednesday, February 1, 2017

Crock Pot Chipotle Lime Chicken Wraps



I love the smoky spicy flavor of Chipotle Peppers and when you combine them with a little lime juice and you've got a flavor explosion! I had originally planned on grilling the chicken but Mother Nature was not cooperating and I was not about to go and grill in the cold. So, I decided to use my crock pot instead. What a simple, easy, and delicious meal!


Crock Pot Chipotle Lime Chicken Wraps
Makes 4 Wraps
WW PP=8
Cal 293, Carbs 33, Fat 8, Fiber 4, Protein 31


Ingredients
16 oz boneless skinless chicken 
4 chipotle peppers in adobo, chopped
1 tsp. chili powder
1/2 tsp. salt
Juice of one lime
4 12 inch flour tortillas
1 can diced tomatoes, drained
1 cup reduced fat shredded cheddar cheese, divided

Arrange chicken in the bottom of the crock pot. Season with salt and chili powder. Add in the chipotle peppers and lime juice. Cover and cook on low 3-4 hours. Shred chicken and remove from crock pot.

Build the wraps by laying shredded cheese on the bottom of tortilla, and then arranging the chicken mixture. Top with a little more grated cheese and roll up.

Serve with sour cream or salsa if desired. Enjoy!

Tuesday, January 31, 2017

Crispy Buffalo Chicken Salad



I love a good salad and when you add Crispy Buffalo Chicken to the mix a good salad becomes a great one! Seriously....this salad was so good and super easy. If you like buffalo chicken then you have to give this salad a try. It won't disappoint!


Crispy Buffalo Chicken Salad
Serves 4
WW PP=9
Cal 364, Carbs 28, Fat 12, Fiber 3.5, Protein 39

Ingredients
1 16 oz. package gold n plump shakers chicken tenderloins (I found these at Target)
1 bagged salad of your choice
1/2 cup shredded 2 percent cheddar cheese
1 cucumber diced
4 celery stalks, chopped
4 carrots, chopped
1 tomato, chopped
1/2 cup crumbled bacon 
1/2 cup tortilla strips
3 green onions, sliced
1/3 cup buffalo sauce (I used Franks)


Cook chicken according to package directions and set aside.

In a large bowl combine remaining ingredients except wing sauce. Top with chicken and drizzle with buffalo wing sauce. Enjoy!

Monday, January 30, 2017

Slow Cooker Beef Stew



I know it's winter and winter in Chicagoland=COLD but I think my blood must've thinned out or something because boy am I cold all the time! I should be used to our winters! Anyway, this recipe is the perfect stick to your ribs kind of cold weather comfort food. It's hearty and healthy. The perfect combo!


Slow Cooker Beef Stew
Makes 8 Cups
WW PP=6
Cal 232.8, Carbs 18.5, Fat 8.1, Fiber 3.1, Protein 21.7

Ingredients
1.5 lbs stew meat
4 cups beef stock
1 tbsp. Worcestershire
1 clove garlic, chopped
1 cup carrots, chopped
1/2 yellow onion, chopped
3 celery stalks, chopped
4 small russet potatoes, quartered
1 tbsp. butter or margarine
1 tbsp. flour

Place meat and veggies in the bottom of the slow cooker. Pour in Beef Stock and Worcestershire. Cover and cook on low 7-8 hours or on High for 5-6.

About 30 minutes before serving reserve two cups of the broth. Make a roux by whisking together the flour and butter. Once lightly browned and bubbly slowly whisk in the broth. Once smooth and thickened, slowly pour mixture back into the slow cooker. Cover and continue cooking another 20-30 minutes until stew has thickened.

Ladle into bowls and serve with crusty french bread or a tossed salad and dinner is served! Enjoy!

Monday, January 23, 2017

Ranch Cheddar Chili



Today is definitely a Chili kind of Monday. I'll admit, I'm pretty much Chili obsessed and I've been making it a lot lately. It's been a while since I've made a beef chili though. If you like the flavors of ranch and cheddar then you are going to love this Chili. Give it a try and see for yourself. This stuff is addicting!


Ranch Cheddar Chili
Serves 4
WW PP=6
Cal 268, Carbs 6.5, Fat 8.2, Fiber 0.7, Protein 39.7

Ingredients
1.5 lbs lean ground beef or turkey (I used lean ground turkey breast)
2 tsp. dry ranch seasoning
2 tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cumin
1 cup petite diced tomatoes
1 8oz. can tomato sauce
1 small yellow onion, chopped
1/2 cup water
1 cup reduced fat cheddar cheese (plus extra for topping)

In a skillet over medium heat, brown beef with onion. Add in the rest of the ingredients. Cover and simmer on low heat for 25 minutes. Spoon into bowls and top with any additional toppings of your choice! Enjoy!

Sunday, January 22, 2017

Southwest BBQ Chicken Quesadillas




Happy Sunday! I decided to keep it simple for dinner tonight and you can't go wrong with Quesadillas. These Southwest BBQ  Chicken Quesadillas are packed with grilled chicken, cheese, and veggies. Easy to prepare and delish!


Southwest BBQ Chicken Quesadillas
Serves 4
WW PP=12
Cal 473, Carbs 37, Fat 18, Fiber 2, Protein 42

Ingredients
1 lb. cooked chicken tenderloins (I grilled mine)
1/2 cup bbq sauce
2 cups peppers and onion blend
2 cups reduced fat sharp shredded cheddar cheese
1 jalapeno, seeded and diced
1 tsp. salt
8 6 inch flour tortillas

Toss cooked chicken in BBQ Sauce. Set aside.

To assemble quesadillas top one tortilla with chicken, 1/4 cup veggies, and 1/2 cup shredded cheese. Place second tortilla on top.

Lightly spray a griddle or large saucepan with cooking spray. Cook each quesadilla for about 3 minutes per side or until lightly brown and cheese is melted.

Serve with sour cream and salsa for dipping. Enjoy!







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