Thursday, January 18, 2018

Honey Balsamic Pork Chop Skillet




In my effort to be more creative with dinners this year, I've come up with another new recipe for my
family. I rarely make pork chops but picked some up since they were on sale at my local grocery store. Now, I do love a good skillet so I knew this recipe would be a winner. Serve along side your favorite veggie and dinner is served!


Honey Balsamic Pork Chop Skillet
Serves 4


Ingredients
4 boneless pork chops (or 8 thin boneless chops)
1/2 cup balsamic vinegar
1/4 cup honey
1 tsp. red pepper flakes
1/4 tsp salt
1 garlic cloved, chopped
3 green onions, sliced
2 cups green beans

Sprinkle pork chops with pepper flakes and salt.

In a large skillet, heat oil over medium heat. Add chops and cook for 5-7 minutes on each side (depending on thickness) or until meat reaches desired doneness. Remove from skillet. 

In the same skillet, whisk together the vinegar, honey, green onions, and garlic. Bring to a boil. 

Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. 

Return chops to the skillet and add in the green beans. Continue cooking over low heat and additional five minutes or so. Serve immediately. Enjoy!

Wednesday, January 17, 2018

Slow Cooker Teriyaki Meatball Bowls




Happy Hump Day! I'm glad we are halfway through the week because I am definitely ready for the weekend! My Slow Cooker is my best friend on busy days when I don't feel like whipping something up last minute. I had some homemade meatballs in the freezer that I needed to use up and decided on these Teriyaki Meatballs. Not sure why I haven't tried them before because I am clearly missing out! These were so good that I decided to turn them into a delicious and healthy bowl!



Slow Cooker Teriyaki Meatball Bowls
Serves 4


Ingredients
24 meatballs (frozen or homemade) 
2 tbsp. honey
1/2 cup low sodium soy sauce
1 tsp. rice wine vinegar
1 tsp. sesame oil
1 tsp. red pepper flakes
2 cups green beans
4 cups cooked rice
sesame seeds and green onions for topping

Place meatballs in crock pot. 

In a mixing bowl whisk together honey, soy sauce, rice wine vinergar, sesame oil. and red pepper flakes. Pour over meatballs. Cover and cook on low for 2 hours. (Possibly longer if frozen)

To assemble bowls-Lay six meatballs over one cup rice. Add in 1/2 cup green beans and top with green onions and sesame seeds. Enjoy!

Tuesday, January 16, 2018

Sheet Pan Italian Chicken Sausage and Veggies



Happy Tuesday! Still trying to stay warm over here so it's a sheet pan meal type of Tuesday. I love Chicken Sausage so I knew I would love this dish. Easy and Healthy. The perfect weeknight recipe!


Sheet Pan Italian Chicken Sausage and Veggies
Serves 4

Ingredients
12 oz italian chicken sausage, sliced
2 tbsp. olive oil
2 zuchinnis, sliced
1 cup grape tomatoes
1 red onion, cut into chunks
2 yukon gold potatoes, par cooked and cubed
1 tsp. red pepper flakes
1 tsp. salt
1 tsp. garlic powder
1 tsp. oregano


Pre-Heat Oven to 400

Arrange all your veggies and sausage on the sheet and season with salt, garlic powder, and red pepper flakes. Toss in olive oil.

Bake 30-35 minutes or until veggies are nicely browned. Enjoy!

Monday, January 15, 2018

One Pot Chili Cheese Pasta



Yes, folks another Chili recipe! It's cold and snowy and the prefect reason to whip up a batch of Chili. Although this time around I'm adding pasta to the mix to make it even heartier but it's still healthy! I also love when I can make everything in one pot. Easy peasy!


One Pot Chili Cheese Pasta
Serves 6
WW PP=8
Cal 337, Carbs 30.6, Fat 10.8, Fiber 3, Protein 26.6

Ingredients
1.5lbs lean ground beef or turkey (I used lean turkey)
6 oz. pasta of your choice
3/4 cup reduced fat sharp cheddar cheese
1 envelope chili seasoning (I used Chili Magic since I had it in the house)
1 can petite diced tomatoes, undrained
4 cups fat free low sodium beef broth
1 cup  fire roasted corn and poblano pepper blend


In a large skillet brown meat. Drain and add in the chili seasoning, tomatoes, corn/pepper blend, and beef broth. Bing to a boil and add in the pasta. Cover and cook for 8 minutes or until pasta is tender. Stirring often. Stir in cheese. Garnish with additional cheese, cilantro, green onions, sour cream or any of your favorite chili toppings. Enjoy!

Thursday, January 11, 2018

Grilled Chicken Fajita Salad




It's only normal to grill in January in Chicago....right? I just had to get out and grill since the weather was close to 60 degrees! Yum Yum Yum! That is all I have to say about this delicious salad! Marinated grilled chicken, fresh chopped romaine lettuce, caramelized onions, peppers, tomatoes, black beans, cheese, and a low fat Chipotle Ranch Dressing, topped with tortilla strips. This meal was a HUGE hit in my house. If you like Chicken Fajitas then you will want to make this salad!

Grilled Chicken Fajita Salad
Makes 8 cups
WW PP=2 per cup
Cal 113, Carbs 7.1, Fat 3.3, Fiber 2.2, Protein 10.2

Ingredients
2-6 oz. boneless skinless chicken breasts
8 cups chopped romaine lettuce
2 tsp. fajita seasoning
1/2 cup black beans
1/2 cup reduced fat shredded cheddar jack cheese
1 can chopped green chiles
1 red onion, sliced and sautéed
1 plum tomato, chopped
1/2 cup tortilla strips
dressing of your choice (I made a spicy chipotle ranch dressing using a hidden valley packet)

Sprinkle chicken with fajita seasoning and let marinate at lest 30 minutes.

Grill chicken 7-8 minutes per side or until juices run clear. Slice chicken and set aside.

To assemble salad-Toss lettuce and remaining ingredients together. Top with sliced chicken and drizzle with dressing of your choice. Enjoy!

Wednesday, January 10, 2018

Crock Pot Green Chicken Chili



My Crock Pot is certainly getting a work out this week! The damp chilly weather has me craving comfort foods like soups and chili. This Green Chicken Chili is hearty, yet healthy, and will warm you right up. Serve alongside some crusty bread or tortilla chips and you've got a delicious filling meal!


Crock Pot Green Chicken Chili
Serves 4
WW PP=6
Cal 245, Carbs 23, Fat 5.5, Fiber 5.2, Protein 25.7

Ingredients
16 oz. boneless skinless chicken breasts
1 tsp. garlic powder
1 tsp. chili powder
1 jar salsa verde
1 cup corn
1 cup great northern beans, rinsed
1/2 cup pickled jalapenos
Any additional toppings of your choice (I love cheese, cilantro, corn chips, sour cream)


Arrange chicken in bottom of slow cooker. Season with garlic and chili powder. Add in the remaining ingredients. Cover and cook on low 4-6 hours.

Before serving remove chicken from slow cooker and shred. Return back to the slow cooker. Stir, and serve with any other toppings of your choice. Enjoy!

Tuesday, January 9, 2018

Crock Pot Beef Stroganoff



I'm back with an oldie but goodie on the blog today! Nothing like cold weather to put me in the mood for comfort food and you can't go wrong with a comfort food classic like Crock Pot Beef Stroganoff. My version is a bit lighter so you can indulge without the guilt. It's hearty, creamy, and delicious!


Crock Pot Beef Stroganoff
Serves 6
WW PP=5
Cal 221, Carbs 9.5, Fat 11.5, Fiber 1g, Protein 14

Ingredients
1.5 lbs stew meat
1 clove garlic, chopped
1 cup fat free low sodium beef broth
1 packet dry onion soup mix
1 cup sliced mushrooms (I used Baby Bellas)
1 cup reduced fat sour cream

Arrange stew meat in bottom of crock pot. Add in broth, soup, and garlic. Cover and cook on low 7-8 hours or until meat is tender. 20 minutes before serving stir in mushrooms and sour cream. Serve over hot cooked egg noodles. Enjoy!
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