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!
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