Monday, July 16, 2018

Creamy Grilled Chicken Caesar Pasta Salad

I've been slacking when it comes to posting on my blog lately and here it is the middle of July and summer is just flying by! 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 wanted to make it more hearty for dinner so I decided on this Creamy Chicken Caesar Pasta Salad. Super easy and super yummy!

Creamy Grilled Chicken Caesar Pasta Salad
Serves 8

4 boneless skinless chicken breasts
2 tsp. garlic powder
12 oz. short pasta of your choice, cooked to al dente
1 cup crumbled bacon
1/2 cup light creamy caesar dressing (I like Kraft)
1/2 cup croutons, crushed
1/2 cup freshly grated parmesan cheese
2 hard boiled eggs, sliced
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, bacon, eggs, and lemon juice together. Combining well. Top with sliced chicken, croutons, and cheese. Enjoy!

Wednesday, July 11, 2018

Chicken Parmesan Pasta Toss

Chicken Parmesan Pasta Toss
Serves 8

1.5lbs bonesless skinless chicken tenderloins, cut into pieces
1 cup Italian style panko bread crumbs
1/3 cup grated Parmesan cheese
1 egg white, beaten
2 cups marinara sauce
1 cup cubed mozzarella cheese
16 oz. bowtie pasta cooked to al dente
Fresh basil for garnish

Pre-Heat Oven to 400.

In a small bowl combine grated parm and bread crumbs.

Dip chicken pieces into egg mixture.  Dip into cheese/breadcrumb mixture and place onto a foil lined baking sheet.

Bake for 20 minutes or until golden brown and chicken is cooked through.

Remove from oven and toss with hot cooked pasta, sauce, and cubed cheese. Top with fresh basil and more parmesan if desired. Enjoy!

Monday, June 25, 2018

Crock Pot Bourbon Chicken

I'm pulling this recipe up from the archives. It's an oldie but a goodie! My version is without the actual "Bourbon" and calls for boneless skinless chicken thighs but you could always sub chicken breasts if you wanted to lower the calories. Either way it's delish!

Crock Pot Bourbon Chicken
Serves 4

1.5lbs boneless skinless chicken thighs
1/4 cup brown sugar
1/3 cup soy sauce
1 tbsp. apple cider vinegar
1 tbsp chopped garlic
1 tsp red pepper flakes
1 tbsp ketchup
1 tsp. sesame oil

Arrange chicken in the bottom of the crock pot. Meanwhile whisk remaining ingredients together and pour over chicken. Cover and cook on low 3-4 hours.

Break chicken into pieces and top over hot cooked rice. Enjoy!

Wednesday, June 20, 2018

Slow Cooker Fire Roasted Pot Roast

I've really been slacking when it comes to blogging lately. I think my last published blog post was over a month ago! As my son gets older, I get busier and I've been finding it much harder to post recipes on a daily basis like I used to. I do try and post what I make on my Instagram page but they haven't been making it over here to the blog. Anyway, I did want to share one of my all time favorite Slow Cooker recipes today. I love a good Pot Roast but I hate using my oven in the Summer. Hence why this Slow Cooker Fire Roasted Pot Roast makes the perfect summer meal! It's simple and you can use whatever veggies you'd like. It's a winner in my house!

Slow Cooker Fire Roasted Pot Roast
Serves 6

2 lb. boneless lean chuck roast
2 garlic cloves, chopped
2 tsp. salt
1 tsp. garlic powder
1 can fire roasted diced tomatoes, undrained
2 cup baby carrots
1 large onion, cut into chunks
1 tsp. red pepper flakes
1/4 cup beef broth

Place roast in bottom of slow cooker. Season with salt and garlic powder. Top with veggies, fire roasted tomatoes, and beef broth.

Cover and cook on low 8 hours.

Ladle meat over mashed potatoes or cooked noodles. Top with chopped parsely and red pepper flakes. Enjoy!

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!
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