Wednesday, May 9, 2018

Spinach, Bacon, and Roasted Red Pepper Skillet

I love Breakfast for dinner but I wanted to prepare something different than the usual ham and eggs. I am so glad I decided on this dish! Fresh baby spinach, bacon, and roasted red peppers made this skillet a fun and delicious twist on the traditional. It was a hit with the entire family!

Spinach, Bacon, and Roasted Red Pepper Skillet
Serves 4
1 bag diced hash brown potatoes
1 onion chopped
3 cups fresh baby spinach
6 roasted red peppers, diced (I used Mezzeta)
10 slices bacon cooked and crumbled
1 tsp. pepper
1 tsp. salt
1 tsp. garlic salt
2 cups sharp shredded cheddar cheese
8 eggs
2 tablespoons canola oil

Heat oil in large saucepan. Add potatoes and season with salts and pepper. Toss in onions and cook for about 10 minutes per side or until potatoes are crispy and veggies are tender. Add peppers, spinach, bacon, and cheddar cheese.

Cover and cook for about five minutes or until spinach is slightly wilted and cheese is melted. Top with eggs of your choice. Enjoy!

Monday, May 7, 2018

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
Cal 92, Carbs 3.8, Fat .66, Fiber 2, Protein 16.3

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!

Thursday, May 3, 2018

Grilled Honey Mustard Chicken Spinach Salad

Nothing like 80 degree temps to put you in the mood for a salad. Well, I confess...I like salads any time of year but there is something about warm weather and salads for dinner. I love Honey Mustard and so does my family so I knew this salad would be a hit!

Grilled Honey Mustard Chicken Spinach Salad
Makes about 10 cups
WW PP=3 per cup
Cal 129, Carbs 5.9, Fat 5.8, Fiber 3, Protein 14.7

16 oz. chicken tenderloins, grilled
1 bag fresh baby spinach
1 avocado, chopped
1 tomato chopped
1/3 cup lite Honey Mustard Dressing
1 cup reduced fat shredded cheddar cheese
1/2 cup crumbled bacon or bacon bits
3 hard boiled eggs, sliced

To Assemble Salad-
Combine all ingredients together. Top with sliced chicken. Drizzle with additional honey mustard if desired. Enjoy!

Tuesday, May 1, 2018

Grilled Chicken Caesar Pasta Salad

I've been slacking when it comes to posting on my blog lately. I have a couple of recipes that I've been meaning to post but haven't gotten around to it until now. I love a good Caesar Salad but I'm still a bit iffy when it comes to purchasing romaine lettuce. Instead I settles on this Grilled Chicken Caesar Pasta Salad which is healthy super tasty and curbs my Caesar salad craving!

Grilled Chicken Caesar Pasta Salad
Serves 6
WW PP=10
Cal 375.8, Carbs 46, Fat 10.5, Fiber 5, Protein 27.1

4 boneless skinless chicken breasts
2 tsp. garlic powder
12 oz. short pasta of your choice, cooked to al dente
1 tomtato, chopped
1/2 cup light caesar dressing
1/2 cup croutons
1/2 cup freshly grated parmesan cheese
Juice of one lemon

Season chicken with garlic powder and grill 5-7 minutes per side over medium heat or until juices run clear. Slice and set aside.

Toss pasta, dressing, tomato, and lemon juice together. Combining well. Top with sliced chicken, croutons, and cheese. Enjoy!

Monday, April 23, 2018

Fire Roasted Tomato Spaghetti

Every once in a while I like to keep things simple for dinner and you can never go wrong with Spaghetti! This simple spaghetti is easy and oh so tasty. It's topped with a fire roasted tomato sauce. Homemade and this sauce was so good I made an extra batch to freeze! If you like your pasta with a bit of a kick, be sure to check out this recipe!

Fire Roasted Tomato Spaghetti
Serves 6

12 oz. spaghetti cooked to al dente
1 64 oz. can crushed tomatoes
1 can fire roasted diced tomatoes
1 tsp. red pepper flakes
1 tsp. salt
1 tsp oregano
1/4 cup water

Using a blender puree the tomatoes. Transfer to a large sauce pan. Add in the water, chopped garlic, red pepper, salt, and oregano. Bring to a boil and reduce heat. Simmer for 30 minutes or so. I find the longer it simmers the better.

Spoon over hot cooked spaghetti and garnish with shredded parmesan. Enjoy!

Wednesday, April 11, 2018

Lemon Garlic Chicken Caesar Salad

Happy Wednesday! I had a serious about with stomach flu the past couple of days which had me bed bound and let me tell you....the stomach flu is no joke! I'm just happy to be feeling better and since it was actually pretty nice outside today I decided on this Lemon Garlic Chicken Caesar Salad.  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!

Lemon Garlic Chicken Caesar Salad
Makes Approx. 10 cups
Cal 145, Carbs 6.2, Fat 6.3, Fiber 3.5, Protein 17.2

16 oz. boneless skinless chicken breasts
1 tsp. garlic powder
1 tsp. garlic salt
Juice of one lemon
1/2 tsp red pepper flakes
1/2 shredded parmesan cheese
1/2 cup croutons
1 tomato, chopped
8 Romaine Hearts, chopped
1/2 cup reduced fat Caesar dressing
2 hard boiled eggs, sliced

Season chicken with garlic powder, garlic salt, red pepper and lemon juice. Grill about 5-7 minutes per side or until juices run clear. Slice and set aside.

In a large bowl toss together lettuce and remaining ingredients. Drizzle dressing over top and enjoy!

Tuesday, April 3, 2018

Crock Pot Chicken Parmesan Soup

It's April and what am I making for dinner? Soup. Yep,that's right! I think mother nature is still confused in Chicagoland. It's cold, rainy, and tonight they are calling for snow. So soup it is! You can't go wrong with chicken, cheese, and pasta, combined into a tasty soup. It is downright delicious and weight watcher friendly. Comfort food in a bowl. Yum!

Crock Pot Chicken Parmesan Soup
Serves 6
Cal 278, Carbs 33.3, Fat 4.6, Fiber 3, Protein 24.6

16 oz. boneless skinless chicken tenderloins
4 cups fat free chicken broth
1 28 oz. can crushed tomatoes
1 garlic clove, chopped
1 tsp. dry Italian seasoning blend
1 green bell pepper, chopped
1 tsp. red pepper flakes
1 tsp. salt
1 cup Italian style diced tomatoes
8 oz. pasta of your choice, cooked to al dente (I used penne)
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese

Arrange chicken in bottom of crock pot. Add remaining ingredients except for the pasta and cheeses. Cover and cook on low 4-5 hours.

Remove chicken from crock pot, shred, and return to pot. Stir in cheeses.

 To serve add some of the cooked pasta to bottom of each bowl. Ladle in soup. Top with extra shredded cheese and fresh basil if desired. Enjoy!
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