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!







Thursday, January 19, 2017

Skinny Baked Spaghetti



I love a good baked pasta dish and this cheesy baked spaghetti is no exception! It's lower in calories and fat than a traditional baked spaghetti but it is just as tasty. I love how it can be prepared ahead of time and then all you have to do is pop it in the oven 45 minutes before you are ready to eat. It makes the perfect weeknight meal that the whole family will enjoy!


Skinny Baked Spaghetti
Serves 8
WW PP=8
Cal 345, Carbs 36.1, Fat 9.6g, Fiber 1.7g, Protein 23.5

Ingredients
12 oz spaghetti cooked to al dente
1 lb lean ground beef (I used 93/7)
1 tsp. dried italian seasoning
1 tsp. garlic powder
1 1/2 cups petite diced tomatoes
2 oz reduced fat cream cheese
1/2 cup light sour cream
1/8 cup grated parmesan cheese
1 1/2 cups reduced fat shredded cheddar cheese


Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish.

Bring a large pot of salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked to al dente.

Heat a large skillet over medium heat; brown meat and drain. Stir in the italian seasoning and diced tomatoes.

In a separate bowl mix together garlic powder, cream cheese, parmesan cheese, and sour cream. Stirring until smooth.

Place spaghetti into baking dish. Top with meat mixture and then cream cheese mixture. Top with shredded cheddar.

Bake for 30 minutes or until cheese is lightly browned and bubbly. Enjoy!

Wednesday, January 18, 2017

Fish Tacos with Jalapeno Lime Slaw



Instead of Taco Tuesday it's Taco Wednesday in our house tonight and I decided to mix things up with these Fish Tacos with Jalapeno Lime Slaw. I'm obsessed with Tilapia lately so I decided on some Tilapia filets to use for these tasty tacos. I created a super simple Jalapeno Lime Slaw to go on top. The flavor combos were amazing. I will definitely be making these again soon!


Fish Tacos with Jalapeno Lime Slaw
Makes 8 Tacos
WW PP=3 per taco
Cal 118, Carbs 11, Fat 4, Fiber 1, Protein 12

Ingredients
16 oz. Tilapia (or any fish of your choice)
1 tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. salt
Juice of one lemon
8 corn tortillas
6 cups tri color cabbage
6-7 tbsp. jalapeno ranch yogurt dressing (I used 7 tbsp. of  Opa Litehouse)
Juice of one Lime


For the tacos-Over medium heat, spray a large non stick pan with olive oil spray. 

Season fish with garlic, salt, and red pepper flakes. Place in pan and cook three minutes per side. Add lemon juice. Remove and set aside.

For the Slaw-Toss cabbage with dressing and fresh lime juice. Mix well, cover, and place in fridge or at least one hour. (I find the longer the better)

To Assemble Tacos-Evenly divide fish among the 8 tortillas. Top each one with 4 tbsp. coleslaw and serve with your favorite Taco sides. Enjoy!

Tuesday, January 17, 2017

Pretzel Crusted Chicken Tenders with Spicy Cheddar Sauce



I've been making this pretzel chicken recipe for years but I normally serve it with a honey mustard sauce. I decided to mix it up this time around and serve it with a spicy cheddar sauce. Man, I am so glad that I did! It was a hit and a new family favorite!

Pretzel Crusted Baked Chicken Tenders with Spicy Cheddar Sauce
Serves 4
WW PP=5
Cal 199, Fat 2.2g, Carbs 15.2g, Fiber 0g, Protein 32.5g


Ingredients
16 oz. boneless skinless chicken tenderloins
2 cups crushed pretzels
1 tsp garlic powder
1 tsp onion powder
1/4 tsp paprika
3/4 cup reduced fat shredded sharp cheddar
3/4 cup lowfat milk
1 tbsp. butter
1 tbsp. flour
1 tsp. horseradish sauce


Preheat oven to 425 degrees. Line a baking sheet with foil and set aside.

In a large bowl, mix pretzels, paprika, onion powder, and garlic powder.

Dip each chicken tender into the pretzel mixture making sure both sides get well-coated.  Place on baking sheet. Repeat with remaining chicken.

Bake for 20-25 minutes or until pretzel coating is browned and chicken is thoroughly cooked.  Slice and drizzle with the spicy cheddar sauce. Enjoy!

For the Sauce:
In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk and horseradish sauce, and cook until slightly thickened. Stir in the cheese.

Monday, January 16, 2017

Slow Cooker Chipotle Chicken Chili


If there was ever a day to have a piping hot bowl of Chili, today is the day. We started off this wet and cold Monday with freezing rain which has now turned to all rain but it's a cold sloppy mess outside. This Chipotle Chicken Chili is the best cold weather comfort food. It's not only tasty but low calorie as well so you can enjoy without the guilt!


Slow Cooker Chipotle Chicken Chili
Serves 4
WW PP=5
Cal 167.5 Carbs 13.7, Fat 1.5, Fiber 1.5, Protein 25

Ingredients
16 oz. boneless skinless chicken tenderloins
1 can chipotle sauce
1 can petitie diced tomatoes, undrained
1 cup black bean, peppers, onions, and corn blend
1 tsp. garlic powder
1/4 cup water

Arrange chicken in bottom of crock pot. Top with remaining ingredients. Stir. Cover and cook on low 4-5 hours.

Remove chicken from crock pot and shred. Return to crock pot. Stir and ladle into bowls. Enjoy!

Sunday, January 15, 2017

Pineapple Fried Rice



It's not often that we have fried rice or even order Chinese take out and I've never had Pineapple Fried Rice before. I think it's more of a Thai Cuisine? So, dinner tonight was definitely something out of the ordinary. My Pineapple Fried Rice is lower in calories and fat than the traditional and I put my own spin on it. Let me tell you...it was a hit! Sweet, Spicy, and Delicious!


Pineapple Fried Rice
Serves 6
WW PP=5
Cal 187.3, Carbs 37.1, Fat 2.1, Fiber 2.5, Protein 5.5

Ingredients
4 cups cooked and cooled brown rice
1.5 cups pineapple
1 garlic clove, chopped
3 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. red pepper flakes
1 cup pepper onion and corn blend
2 egg whites scrambled

Spray a non stick pan with cooking spray and over medium high heat saute veggies. Toss in garlic and cook for two minutes. Next add in pineapple, continue cooking another minute and add in the rice, red pepper flakes, sesame oil, egg, and soy sauce. Cook for five minutes. Top with chopped green onion. Enjoy!

Thursday, January 12, 2017

Crock Pot Caesar Chicken



What do you do when you want Chicken Caesar Salad but don't have the lettuce for the "salad" part of the meal? Well, if you are like me you make Caesar Chicken instead! I tossed a few chicken breasts into my crock pot, seasoned them, and let them cook for 3 hours. I then basted them with Caesar dressing, and topped them with chopped tomatoes and Parmesan cheese and served over a bed of orzo pasta. The end result was fantastic!



Crock Pot Caesar Chicken
Serves 4
WW PP=5
Cal 210, Carbs 4, Fat 5, Protein 37


Ingredients
4 boneless skinless chicken breasts (Mine were about 6 oz)
1 tsp. garlic powder
1 tsp. salt
1 tsp. red pepper flakes
1/4 cup Lite Caesar Dressing
1/4 cup grated parmesan cheese
1 large tomato, chopped

Arrange chicken in bottom of crock pot. Season with garlic, salt, and red pepper. Cover and cook for three hours on low. Add Caesar Dressing and Parmesan Cheese and continue cooking another 10 minutes.

Remove chicken from Crock Pot and top with chopped tomato. Serve over rice or pasta. Enjoy!

Wednesday, January 11, 2017

Grilled Chicken Parmesan



If you love all the flavors of Chicken Parmesan but without all the calories then you have come to the right place! My Grilled Chicken Parmesan is low in calories and fat but full of flavor! It's simple and easy. Serve over rice or noodles and dinner is served!


Grilled Chicken Parmesan
Serves 3
WW PP=6
Cal 220, Carbs 5, Fat 9, Protein 35.6

Ingredients
3 boneless skinless chicken breasts (Mine were about 6 oz)
1 tsp. garlic powder
1 tsp. dry italian seasoning blend
1/2 cup tomato sauce
1/2 cup shredded mozzarella cheese

Line a baking sheet with foil and spray with non stick cooking spray. Set aside.

Season chicken with garlic powder and dry italian seasoning. Grill over medium-high heat, about 7 minutes per side or until juices run clear. Transfer chicken to baking sheet and top with tomato sauce and cheese. 

Place back onto grill and cook 2-3 minutes or until cheese is melted and bubbly. Top with chopped parsely or basil, if desired. Enjoy!


Tuesday, January 10, 2017

Taco Rice Bowls



It seems like I am always making tacos. It's a favorite in our house and I'll admit, after making so many different variations, I'm having a hard time coming up with another new taco recipe. So this time around I decided to forgo the taco shells and make taco rice bowls instead. Easy, Simple, and Delicious. Add your favorite taco toppings and dinner is served!

Taco Rice Bowls
Makes 4 Bowls
WW PP=9
Cal 360, Carbs 41, Fat 10, Fiber 2, Protein 25

Ingredients
16 oz. lean ground beef or turkey
4 cups cooked rice of your choice-(I used Brown)
2 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1/4 cup salsa
Additional Toppings of your Choice (We used Cheese, Lettuce, Tomatoes, and Sour Cream)

Brown ground beef in a large skillet over medium high heat. Drain and add in the chili powder, cumin, garlic powder, and onion powder. Stir in salsa. Simmer for 10 minutes.

To assemble bowls-Evenly spoon meat mixture over one cup rice and top with your favorite taco toppings. Enjoy!

Monday, January 9, 2017

Slow Cooker Twice Baked Potato Soup



I love a good hearty soup. Especially in the fall and winter and when I can enjoy it without the guilt, well, that's even better! I baked my potatoes ahead of time before putting them in the slow cooker. I love the flavor that it adds to the soup. This is great weeknight meal when you don't want to spend your evening in the kitchen cooking. The Slow Cooker does all the work for you!


Slow Cooker Twice Baked Potato Soup
1 Cup Soup including 2 tbsp crumbled bacon,
1/4 cup cheese and 1tbsp green onion=5WW PP
286 Cal, 7g Carb, 1g Fiber, 13g fat, 15g protein

Ingredients
3 large russet potatoes
1 small yellow onion, diced
3 cups low sodium fat free chicken broth
2 cups milk (I used skim)
1 1/2 tsp salt
1 tsp pepper
2 oz reduced fat cream cheese
Crumbled Bacon, Cheddar Cheese, and Green Onions for topping
Sour Cream (optional)
NOTE: If you choose to use skim milk but want a thicker soup you can add 1 tsp of corn starch to the soup

Preheat oven to 425
Bake potatoes for one hour or until tender. Once potatoes have cooled, scoop out the inside and place into the bottom of a slow cooker. Roughly mash potatoes using a potato masher. Add diced onions, chicken broth, salt, and pepper. Cook on low for 4 hours. Add cream cheese and stir until melted. Pour in milk and cook an additional hour. Ladle into bowls and add your bacon, cheese, and green onion. Enjoy!

Sunday, January 8, 2017

Spicy Chicken Sausage Skillet Jambalaya



Brrr....it's cold outside! I really wanted to spice things up for dinner tonight to warm us up! I love Jambalaya and this is a super easy recipe and one of my favorites. I use Cajun Chicken Sausage because it's lower in calories but feel free to add your favorite meats. Shrimp is great in this too! I serve it along side crusty french bread and salad.


Spicy Chicken Sausage Skillet Jambalaya
Serves 6
WW PP=7
Cal 256, Carbs 36, Fat 7, Fiber 3, Protein 12.3

Ingredients
1 package cajun chicken sausage
2 cups sliced peppers, corn, and onions
1 jalapeno, diced
1 clove garlic, chopped
1 can petite diced tomatoes, undrained
4 cups cooked brown rice


Saute veggies and sausage over medium high heat. About 5-7 minutes. Add in the tomatoes, and rice. Combine well. Cover and cook an additional 2-3 minutes or until heated through. Enjoy!

Thursday, January 5, 2017

Chicken Fajita Bowls


If you are looking for a simple, yet healthy and delicious dinner then look no further, I've got the meal for you! These Chicken Fajita Bowls are super easy and ready in under 30. One of the many reasons why this recipe is one of my favorites!


Chicken Fajita Bowls
Serves 4
WW PP=11
Cal 410, Carbs 50, Fat 8, Fiber 3, Protein 36

Ingredients
16 oz. boneless chicken tenderloins, cut into chunks
3 cups pepper and onion blend
5 tbsp. fajita seasoning
1/3 cup water
4 cups cooked brown rice
1 cup reduced fat shredded mexican blend cheese
Any other toppings of your choice

In a large pan cook chicken for 6-7 minutes. Add in the seasoning, veggies, and water. Continue cooking another 5-7 minutes longer or until chicken is no longer pink and veggies are tender.

Add one cup rice to each bowl and top with 4 oz chicken and veggies and 1/4 cup cheese. Enjoy!

Wednesday, January 4, 2017

Lemon Garlic Pan Seared Tilapia




I love seafood (especially fish) but believe it or not, I've never made Tilapia at home before! Not sure why, maybe because my "go to" fish is Salmon. I decided to mix things up tonight and make this tasty fish. Tilapia is so versatile but I decided to pan sear mine with a little lemon, garlic, and crushed red pepper which I served over Orzo. It was delish!


Lemon Garlic Pan Seared Tilapia
Serves 4
WW PP=3
Cal 138, Carbs 0, Fat 4, Protein 26

Ingredients
4 4oz. Tilapia Filets
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. red pepper flakes
Juice of one lemon
Olive Oil Cooking Spray

Over medium heat, spray a large non stick pan with olive oil. 

Season fish with garlic, salt, and red pepper flakes. Place in pan and cook three minutes per side. Add lemon juice. Enjoy!



Tuesday, January 3, 2017

Portillo's Copycat Chopped Salad



I love love love this salad. Growing up in Chicago most people know of Portillos. My two absolute favorites are the Italian Beef sandwich their Chopped Salad. Oh my word....it is beyond delicious! Now that the holidays are over I need to de-tox from all the indulging I did. Last year I made this salad and it was a hit. It makes the perfect lunch or light dinner!

Portillos Copycat Chopped Salad
Makes 12 one cup servings
WW PP=3
Cal 130, Fat 3.1g , Carbs 16.1g, Fiber 4g, Protein 12g

Ingredients
1 head iceberg lettuce
1 head Romaine lettuce
1 bag sliced red cabbage (I left this out since I don't care for it)
1 bunch green onions, thinly sliced
3 tomatoes, seeded and diced
2 cups ditalini pasta, cooked and cooled
1 cup bacon, cooked and crumbled (I used bacon bits)
1/3 cup gorgonzola cheese, crumbled
2 cup cooked/chopped chicken breast
1 cup vinaigrette dressing, bottled or homemade (I used Ken's Lite Sweet Vidalia Onion dressing)

Wash and dry the lettuces. Finely chop into small pieces. Put into a large bowl. add remaining ingredients, except dressing and combine well.
Serve dressing along side, or pour on and combine just before serving. Enjoy!
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