Thursday, December 7, 2017

Pizza Baked Gnocchi

This is one of my favorite meals! Fluffy pillowy mounds of pure deliciousness packed into every bite! Is pillowy even a word? Not sure but it's the best way to describe it! Over the years I've met people who either hate gnocchi or love it. I'm one of those who loves it! Even my 7 year old gobbled it up. This recipe is super easy and super delish! You can't go wrong when you combine pizza toppings!

Pizza Baked Gnocchi
Serves 6
Cal 310, Carbs 47.5, Fat 8.1, Fiber 2, Protein 13

2 cups of your favorite pizza or marinara sauce
1/4 teaspoon crushed red pepper flakes
1.5 packages gnocchi 
1.25 cups shredded reduced fat mozzarella cheese
1/8 cup grated parmesan cheese
2 oz. pepperoni (I used reduced fat)

Preheat your oven to 375 degrees 

Add a layer of sauce to a bottom of a baking dish. 

Bring a large pot of salted water to a boil and cook gnocchi for 5 minutes or until they are floating to the top. Drain and mix half of the gnocchi with the sauce and red pepper. Transfer to the baking dish and top with a layer of the cheeses and pepperoni. Repeat. 

Bake for 20 minutes or until bubbly and cheese is melted. Enjoy!

Wednesday, December 6, 2017

Crispy Chicken Cobb Salad

If you don't have a lot of time and want something easy and delicious for dinner well then I have the meal for you! Today was super busy here and I whipped this salad up in less than 30 minutes using ingredients I had on hand in the house. (and yes, blue cheese is a staple in my home!) I love a Cobb Salad and adding Crispy Chicken into the mix makes it that much better!

Crispy Chicken Cobb Salad
Serves 6

8 crispy chicken strips, cooked and cut into chunks
2 hard boiled eggs, sliced
1 tomato, chopped
4  tbsp. blue cheese crumbles
1/2 cup crumbled bacon
12 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 Jalapeno Ranch. Enjoy!

Tuesday, December 5, 2017

Grilled Caesar Chicken Bowls

Don't you hate those days when nothing sounds appealing for dinner? Well, today is one of those days in my house. I'm in a bit of a recipe rut, and couldn't think of anything to make for dinner. All, I wanted was a grilled chicken caesar salad but considering the weather I decided against it and decided to mix things up and make this easy and healthy Grilled Chicken Caesar Bowls instead. Let me tell ya...I'm so glad that I did! It was an instant hit in my house. I see myself making this again and soon!

Grilled Caesar Chicken Bowls
Serves 4

4 boneless skinless chicken breasts
1 tsp. pepper
1 tsp. garlic powder
1 tomato, chopped
1 cup caesar vinagrette (I love Ken's)
1 cup grated parmesan cheese
2 cups cooked spinach
2 cups orzo cooked to al dente

Season chicken with pepper and garlic powder. Place chicken on grill and cook about 6 minutes per side. Or until juices runs clear.  Remove from grill and slice.

To assemble bowls-Place 1/2 cup orzo and 1/2 cup cooked spinach in bottom of bowl. Top with sliced chicken, 1/4 cup shredded parmesan cheese, and tomato. Drizzle with 1/4 cup dressing. Enjoy!

Monday, December 4, 2017

Taco Pizza

This was a great change from the traditional pizza.  Both my husband and I love spicy and pretty much all Mexican foods. This pizza was the perfect combo of both and I love how filling it was. If you are a fan of Mexican foods you will have to make this. Let me tell you, it did not disappoint!

Taco Pizza
Serves 6

16 oz. seasoned and cooked lean ground beef (I used 95/5 and used Old El Paso reduced sodium taco seasonings)
1 refrigerated pizza crust
1/2 cup chunky salsa (I used hot)
2 tbsp taco sauce (I used medium)
1 cup refried beans
2 cups shredded cheddar jack cheese
4 medium black olives, sliced
2 tbsp Chopped Green Chilies

3 green onions, sliced

Preheat oven to 450 degrees

Un roll crust and bake for 10 minutes.

Meanwhile, in a large skillet, brown the ground beef over medium-high heat, add taco seasoning and stir to thoroughly combine. Set aside.

In a small bowl, combine the salsa and taco sauce and stir together. Spread the re-fried beans evenly across the surface of the pizza crust, leaving at least a ½ inch edge around the outside. Add the meat and then the taco sauce mixture. Sprinkle the cheese evenly across the top and then follow with the sliced olives, chopped chilies and green onions.

Place pizza back into the oven and bake for 8-10 minutes. Remove from oven, slice, and Enjoy!

Thursday, November 30, 2017

Loaded Potato Soup

Hard to believe tomorrow is the beginning of December and I haven't really made any soup yet this fall! I think I've made soup once or twice in the past six months which is crazy for me. I'm a soupaholic so it's due time for a soup recipe. Tonight I made this super simple Loaded Potato Soup  recipe that I found on Pinterest. I was a touch skeptical since it calls for instant mashed potatoes but this soup was amazing! I tweaked it a touch but overall a winner!

Loaded Potato Soup
1 box or 1½ Envelopes Instant Mashed Potatoes
2 cans Evaporated Milk
1 can Swanson Chicken Broth
1/2 cup crumbled bacon bits
1 cup shredded cheddar cheese
4 oz. cream cheese, softened
½ medium Onion, diced
5 cups water

Cook onion in a large pot over medium high heat until tender.  Add chicken broth and water, then bring to a boil.

Reduce heat, add evaporated milk, and stir in potatoes.

Add shredded and cream cheese and continue to stir. Add in the bacon bits.

Cook over medium heat stirring occasionally until hot.

Garnish with green onions, if desired. Enjoy!

Wednesday, November 29, 2017

Spicy Skillet Chili Mac

What do you make when it's just yourself and your kiddo for dinner? Chili Mac! My husband hates Chili and since he is working late tonight I knew that it would be Chili for dinner! I mean, Chili Mac. Spicy Chili Mac. Healthy too! Believe it or not, my 7 year old loves spicy foods so I knew this would be a hit with him as well as myself!

Spicy Skillet Chili Mac
Serves 6
Heavily Adapted from All Recipes.Com
Cal 353, Fat 5.1g, Carbs 34g, Fiber 4g, 31g

1 lb lean ground beef (I used Ground Turkey)
1 small onion diced
1 tbsp chili powder
2 tbsp Worcestershire sauce
1/2 cup diced green pepper
1 can hot rotel
1/2 cup chili beans (I used Bush's Chili Beans in sauce)
1 cup water
1 cup grated cheddar cheese (I used shredded Velveeta)
1 1/2 cups elbow macaroni

In a large pan, over medium heat, cook ground beef, onion and green peppers until meat is browned.

Stir in rotel, water, worcestershire sauce, and chili powder.  Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.

Add elbow macaroni and cheese. Stir well. Cover and simmer for 15 to 20 minutes or until macaroni is tender. Top with chopped green onions and sour cream if desired. Enjoy!

Tuesday, November 28, 2017

Fire Roasted Rigatoni

It's been a while since I've posted but I'm back with a new recipe! It's always hard to get back into the swing of things after a long Holiday weekend. Tonight we are enjoying one of my favorites. Fire Roasted Rigatoni. It's so easy and delish. You can't go wrong with a spicy pasta!

Fire Roasted Rigatoni
Serves 8

1 16 oz. box Rigatoni, cooked to al dente
1 lb. lean ground beef
1 can fire roasted tomatoes
2 cups crushed tomatoes
2 tbsp. tomato paste
1 clove garlic, minced
1 tsp. salt
1 tsp. red pepper flakes
1 tsp. oregano
1/2 cup grated parmesan cheese, plus additional for topping

In a large pan brown beef, drain and season with garlic, salt, red pepper and oregano. Add in the crushed tomatoes, tomato paste, and fire roasted tomatoes. Simmer for 10-15 minutes. Stir in the parmesan cheese.

Evenly top sauce over the hot cooked pasta. Sprinkle with additional parmesan cheese if desired. Enjoy!
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