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!
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