Monday, September 18, 2017

Buffalo Chicken Rice Bowls



The inspiration behind this meals comes from the lady at Meijer yesterday who was sampling out a similar recipe and wow, was it ever good! Also, since I am obsessed with Buffalo Sauce I knew I had to make this dish stat. Not only was at delicious it is super healthy too. A win/win in my book!


Buffalo Chicken Rice Bowls
Serves 4


Ingredients
4 cups cooked brown rice
2 cups cooked and shredded chicken breasts
2 stalks celery diced
1/2 cup shredded carrots
2 green onions, sliced
1/2 cup shredded mozzarella cheese
1/4 cup buffalo wing sauce


Toss together all ingredients into a large sauce pan and cook over medium heat until hot. Drizzle with additional wing sauce and or ranch if desired. Enjoy!

Sunday, September 17, 2017

Crock Pot Green Chicken Chili



Happy Sunday! It may be hot outside here in Chicagoland but I think Chili and Football go hand in hand! I also love mixing things up when it comes to how I make my favorite food. Today I decided on a White Chicken Chili. I also find that Chili tastes best when made in the Slow Cooker. The longer it simmers, the better, in my opinion. This recipe is healthy, easy, and delicious!

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
2 cans green chili enchilada sauce
1 can fire roasted green chiles
1 can great northern beans, rinsed
1/4 cup picked jalapenos
Any additional toppings of your choice


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!

Thursday, September 14, 2017

Bacon Cheeseburger Skillet Pasta




Mixing things up tonight for dinner. This Skillet Bacon Cheeseburger Pasta is a one pot meal that is perfect for a busy weeknight. It was a huge hit with my family and hopefully it will be with your family as well!

Bacon Cheeseburger Skillet Pasta
Serves 4
WW PP=10
Cal 407, Carbs 28g, Fat 15g, Fiber 1g, Protein 36.5

Ingredients
1 lb lean ground sirloin (I used 93/7)
2 1/2 cups uncooked pasta of your choice (I used elbows)
2 1/2 cups fat free beef broth
1/3 cup BBQ Sauce
1/3 cup cooked crumbled bacon
1 tbsp. bbq seasoning blend
1 1/4 cups reduced fat cheddar cheese
1 tsp. salt
1 tsp. pepper


In a large nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Season with bbq blend.

Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.

Stir in bacon and 1/2 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until cheese is melted. Enjoy!

Tuesday, September 12, 2017

Crunchy Sriracha Turkey Tacos




Crunchy Sriracha Turkey Tacos
Makes 10 Tacos
WW PP=4
Cal 138, Carbs 10.1, Fat 6, Fiber 2, Protein 11.8

Ingredients
1 lb. lean ground turkey
2 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. sriracha
10 taco shells (I used whole grain)
shredded lettuce, tomatoes, cilantro, sour cream (for toppings)


Over medium high heat brown ground turkey, drain. Add in the chili powder, cumin, garlic powder, and sriracha. Turn heat to low and let simmer 5-7 minutes. Stirring occasionally.

To assemble tacos, divide filling evenly between tacos. Top with any additional toppings of your choice. Enjoy!

Monday, September 11, 2017

Jalapeno Popper Smothered Chicken




I'm always looking for new ways to prepare chicken since we have it almost daily. I've made jalapeno chicken in the crock pot before but this time around I decided on grilling my chicken and since I do love a good smothered chicken, I figure why not smother it in cheddar and cream cheese. If you like foods with a "kick" then you have to give this a try!

Jalapeno Popper Smothered Chicken
Serves 4
WW PP=7
Cal 256, Carbs 6.2, Fat 11.7, Protein 31

Ingredients
16 oz. boneless skinless chicken breasts or tenderloins
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin
1/3 cup milk
1 jalapeno, de-seeded and diced
4 oz. reduced fat cream cheese
1/2 cup reduced fat sharp cheddar cheese
1/3 cup crumbled bacon bits

Season chicken with garlic, chili powder, and cumin. Grill over medium high heat for about 5-7 minutes per side or until juices run clear.

Meanwhile, prepare sauce by heating together cream cheese, milk, and, cheddar cheese. Whisk until melted and smooth. Stir in bacon bits and jalapeno.

Pour sauce mixture over chicken. Sprinkle with additional jalapeno if desired. Serve over rice or noodles. Enjoy!

Thursday, September 7, 2017

Buffalo Chicken Burrito Bowls




I still can't believe Summer is almost over and today is the official kickoff to Football Season! In honor of that I decided on more of a Football Food type dinner. So Buffalo Chicken Burrito Bowls it is! You can eat in front of the tv and since it's a bowl you don't need to worry about the mess of a traditional Burrito!


Buffalo Chicken Burrito Bowls
Makes 4 Bowls
WW PP=14
Cal 505, Carbs 48, Fat 14, Fiber 5, Protein 49


Ingredients
4 boneless skinless chicken breast, cooked and sliced (I grilled mine)
1/2 cup buffalo wing sauce (you can adjust this to your spice level)
1 cup beans of your choice ( I used Great Northern)
1 cup shredded cheese of your choice
1 cup crumbled bacon or bacon bits
1 cup shredded lettuce
2 tomatos chopped
4 cups cooked rice
Any additional toppings of your choosing. I like sour cream, and tortilla chips

Place one cup rice into four bowls. Top with sliced chicken and 1/4 cup each of beans, cheese, lettuce, and bacon. Add some chopped tomato to each bowl and any other toppings of your choosing. Enjoy!

Wednesday, September 6, 2017

Southwest Breakfast Bake



I've been in a bit of a dinner rut lately. It happens every so often so I decided to mix things up and have "Breakfast" for dinner. I can't even remember the last time we have done that so it was a fun weekday twist! This Southwest Breakfast Bake is super easy to prepare and super delish! A hit with the family!


Southwest Breakfast Bake
Serves 8

Ingredients
8 eggs
1 bag southwest hash browns with peppers and onions
1 tsp. salt
1 tsp. hot sauce
1/2 cup swiss cheese
1 cup sharp cheddar cheese
1/3 cup milk
1 cup diced ham
1/2 cup cooked crumbled bacon


Spray a 13x9 casserole dish with cooking spray.

Arrange potatoes in dish and top with ham and bacon.

In a medium bowl whisk together eggs, salt, hot sauce, and milk. Add in half of the shredded cheese.

Pour egg mixture over potatoes.

Bake at 375 for 30-35 minutes. Remove from oven and sprinkle with remaining cheese. Place bake in oven and cook for another five minutes or so. Enjoy!

Tuesday, September 5, 2017

Crock Pot Taco Chili




Mixing things up today and making Taco Chili for Taco Tuesday. It's a gloomy and chilly Tuesday here in my neck of the woods. Perfect Chili Weather! This Taco Chili is hearty yet healthy and packs a bunch! If you like your Chili with some heat then this is the Chili for you!


Crock Pot Taco Chili
Serves 6
WW PP=5
Cal 220, Carbs 9.3, Fat 8, Fiber 3.6, Protein 25.5

Ingredients
1.5lbs lean ground beef or turkey
1/4 cup chopped onion
2 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1 can petite diced tomatoes, undrained
1 8 oz. can tomato sauce
1 can chopped jalapenos
1.5 cup spicy black beans




Brown beef and onion over medium high heat. Drain and season with chili powder, garlic powder, cumin, and salt.

Spray the inside of crock pot with non-stick cooking spray.

Add the ground beef, tomatoes, jalapenos, tomato sauce, and black beans.  Cover and cook on low for 4-6 hours.

Ladle into bowls and serve with sour cream, chopped onion, tortilla chips or crackers if desired. Enjoy!

Wednesday, August 30, 2017

Broccoli and Cheese Stuffed Chicken




I love chicken and since we have it so often I always am looking for new ways to prepare it. Since Broccoli is a favorite veggie of choice in our house I decided on a broccoli and cheese stuffed chicken. It's a great combo and it's healthy too. A great weeknight meal!


Broccoli and Cheese Stuffed Chicken
Adapted from All Recipes
Serves 4
WW PP=6
Cal 239, Carbs 16.7, Fiber .7, Fat 7.7, Protein 28.5

Ingredients
4 chicken breasts pounded slightly thin
1 egg ( I used egg beaters)
1 cup Italian seasoned panko breadcrumbs
1 (10 ounce) bag frozen broccoli florets
4 slices white american cheese



Preheat oven to 350° F.

Line a baking sheet with foil and spray with cooking spray.

Cook broccoli according to package directions and set aside.

Place breadcrumbs and egg in bowls. 

Place one slice of cheese over each chicken breast and evenly top with some of the broccoli florets. 

Wrap up the sides of the chicken over the broccoli cheese mixture and secure with toothpicks.

Dip the chicken in the egg mixture and then dip in the breadcrumbs to coat.

Place chicken on the baking sheet. Bake for 25 - 30 minutes, or until chicken is no longer pink. Enjoy!

Tuesday, August 29, 2017

Creamy Pizza Pasta Salad



Even though we are nearing the end of summer and Labor Day is just around the corner, it is not stopping me from making pasta salads for dinner! I love a good pasta salad and you can't go wrong when it's a Pizza Pasta Salad. The creaminess comes from the dressing and is a fun change from the traditional dressing. Bring this to your next BBQ or enjoy for dinner like we did. Either way it is a real crowd pleaser!


Creamy Pizza Pasta Salad
Serves 6

Ingredients
12 oz. mini penne pasta (I used Barilla)
1/2 cup creamy italian dressing
3 oz. mini pepperoni
4 Roasted Red Pepper Slices, Chopped
4 oz. mozzarella cheese, cubed
1/3 cup shredded parmesan cheese


Cook pasta to al dente. Drain and place in a large bowl.

Add remaining ingredients. Cover and place in fridge for 30 minutes or until cool.

Serve with additional dressing if desired. Enjoy!

Monday, August 28, 2017

Orange Sesame Chicken Stir Fry




Looking for a fast yet healthy and easy dinner? Well, this Orange Sesame Chicken Stir Fry is for you! Ready in under 30 and a real family pleaser!


Orange Sesame Chicken Stir Fry
Serves 4


Ingredients
4 boneless skinless chicken breasts, cut into pieces
4 cups rice
1/4 cup rice wine vinegar
1/4 reduced sodium soy sauce
2 tbsp. sesame oil, divided
4 tbsp. frozen orange juice concentrate
2 tsp. red pepper and garlic chili paste (you can adjust this to your spice level)
1 tsp. sriracha
1/2 tsp. ground ginger
1 tsp. sugar
1 cup Asian stir fry veggies
1 tsp. canola oil
3 green onions, sliced

In a large bowl whisk together vinegar, soy sauce, one tbsp. sesame oil, chili paste, and sriracha. Set aside.

Heat 1 tsp oil in large skillet over high heat.  Add chicken. Once browned pour in sauce. Let simmer five minutes.

Meanwhile, in large saucepan cook rice, add to skillet. Drizzle with remaining sesame oil. Add in the veggies. Toss to combine. Top with sliced green onions. Enjoy!

Wednesday, August 23, 2017

Caribbean Jerk Chicken Wraps



Talk about a great refreshing summer recipe, these Caribbean Jerk Chicken Wraps are healthy and packed with flavor. I marinated chicken breasts in my favorite Jerk marinade and topped them with a citrus coleslaw, and mandarian oranges. They were a hit with the hubster. You can't go wrong with the sweet and spicy combo!

Caribbean Jerk Chicken Wraps
Makes 2 Wraps
WW PP=10
Cal 415, Carbs, 52, Fat 9.5, Fiber 3, Protein 28

Ingredients
2 4 oz. chicken breasts
1/3 cup Caribbean Jerk Marinade (I used Lawrys)
1/2 cup mandarian oranges
1 cup shredded coleslaw
1 tbsp. lemon juice
1 tbsp. orange juice
1 tbsp. lime juice
pinch of sugar
flour tortillas

Marinate chicken for at least one hour.

While chicken is marinating combine one cup coleslaw with lemon, orange, lime, and sugar. Toss and place in fridge at least 30 minutes.

Grill chicken over medium high heat 8-9 minutes per side or until juices run clear. Slice and set aside.

To Assemble: Arrange chicken, oranges, and coleslaw down the center of each the tortilla. Fold bottom third of tortilla over filling, fold sides toward center. Tightly roll up to secure filling. Cut in half and enjoy!

Tuesday, August 22, 2017

Cajun Chicken Caesar Salad



I love a good salad for dinner every once in a while, especially in the Summer. 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!

Cajun 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!

Monday, August 21, 2017

Creamy Chicken Broccoli and Bacon Penne





School is almost back in session around here and we are trying to soak up the last few days of Summer Break. When meal planning for this week I've had a few simple suppers to my rotation and this is one of them. Easy, cheesy, and slightly lighter than a traditional alfredo, this dish combines all of my favorites and is a hit with my family!


Creamy Chicken Broccoli and Bacon Penne
Serves 6

Ingredients
12 oz. penne pasta (I used Ronzoni)
2 cups cooked chicken breast, diced
2 cups chopped broccoli
1/2 cup crumbled bacon
1 clove garlic, minced
1/2 cup grated parmesan cheese
1/4 tsp. pepper
1/4 tsp. salt
1 cup fat free or 2 percent milk (I used 2 percent)
2 tbsp. reduced fat cream cheese
1 tbsp. olive oil




Cook pasta just shy of al dente. Drain and set aside.

Heat olive oil in a large pan over medium-high heat. Add garlic and saute one minute, stirring occasionally. Add cream cheese and slowly whisk in milk. Bring mixture to a simmer and once thickened stir in the Parmesan cheese.

Season with salt and pepper. Next, add in the chicken, bacon, broccoli. Continue cooking another 5 minutes or so. Return cooked pasta to the pan and heat until bubbly. Top with chopped parsley if desired and enjoy!



Tuesday, August 15, 2017

Creamy Sun Dried Tomato Chicken and Bow Ties



How is it already the middle of August? The Summer is flying by and I can't believe school will be starting up soon! August or not, I still enjoy pasta in the summer time and this is one of my favorites! A great Summer pasta!


Creamy Sun Dried Tomato Chicken and Bow Ties
Serves 4
WW PP=10
Cal 371, Carbs 51, Fat 8, Fiber 6, Protein 31

Ingredients
12 oz. chicken breasts
1 cup sun dried tomato pesto
2 tsp. garlic powder
5 tbsp. fat free half/half
8 oz. pasta of your choice (I used bow tie)


Season chicken with garlic powder and over medium high heat grill chicken 4-5 minutes per side or until juices run clear.

Meanwhile cook pasta to al dente and set aside. Add pesto and cream to a small saucepan and whisk until combined. Heat until bubbly.

To assemble-evenly place pasta in bowls and top with sliced chicken and sauce. minutes. Garnish with shredded basil and top with parmesan cheese if desired. Enjoy!

Monday, August 14, 2017

Cheesy Skillet Jambalaya




There is nothing I like more than a good old bowl of jambalaya and when you add cheese to the mix I like it even more! So, Cheesy Jambalaya was it! You can't go wrong with a cheesy rice dish with a kick! This dinner is ready in under 30 minutes which makes it the perfect weeknight meal!



Cheesy Skillet Jambalaya
Serves 6
WW PP=8
Cal 332, Carbs 34.4, Fat 9. Fiber 1, Protein 28.3

Ingredients
14 oz. boneless chicken tenderloins cut into chunks
12 oz. package smoked sausage (I used cajun chicken sausage)
1 tomato, diced
2 cups peppers and onions (I used a frozen southwest blend)
1 cup shredded american cheese
2 cups instant rice
2 cups water
2 green onions, sliced



In a large skillet brown chicken and sausage over medium high heat. Once browned and cooked through add in the veggies. Next pour in the water and bring to a boil. Once boiling add in the rice. Cover and reduce heat to low.  Let simmer ten minutes or until rice is tender. . During the last five minutes of cooking slowly stir in the cheese. Top with green onion and enjoy!



Tuesday, August 8, 2017

Grilled Chicken Caesar Pasta Salad



Hard to believe it's almost back to school time and summer will be over before we know it! Even though fall is rapidly approaching, I am still grilling like crazy! This Grilled Chicken Caesar Pasta is so good! If you like Grilled Chicken Caesar Salads then you have to give this recipe a try!


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

Ingredients
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!

Tuesday, August 1, 2017

Cajun Grilled Chicken and Orzo



I love grilling in the Summer and most know it's usually Chicken! Cajun Chicken is a favorite in my house and since I had a box of Orzo I figured why not create a recipe using the two. Toss in some Southwest Veggies and you have a flavorful and healthy meal!


Cajun Grilled Chicken and Orzo
Serves 6
WW PP=7
Cal 294, Carbs 44.3, Fat 3.5, Fiber 3.1, Protein 21.8

Ingredients
16 oz. boneless skinless chicken
2 tsp. Cajun seasoning
1.5 cups southwest veggie blend
12 oz orzo
1 tomato, chopped

Sprinkle Cajun Seasoning evenly over chicken and grill over medium high heat 6-7 minutes per side or until juices run clear. Remove from grill and slice.

Meanwhile cook orzo to just shy of al dente. Drain and add the southwest veggies to the orzo. Cook over low heat an additonal 3 minutes or until veggies are heated through.


Place chicken over one cup orzo and top with chopped tomato. Enjoy!


Monday, July 31, 2017

Steak Spinach Salad



I love a good Spinach Salad but when you top it with tasty marinated Flank Steak you've got an even better Spinach Salad! Let me tell ya...this salad was amazing! I loved it so much I wish I could make it again tomorrow! I've never had a steak salad before and clearly I was missing out! It was a hit with the whole family!


Steak Spinach Salad
Serves 4
WW PP=7
Cal 135, Carbs 3.3, Fat 7.3, Fiber 4, Protein 13.75

Ingredients
1-1.5lbs flank steak
8 cups baby spinach
2 tomatoes, cut into chunks
1/3 cup crumbled blue cheese
1/2 cup crispy onions
1/4 cup balsamic vinagrette


Pour balsamic dressing over flank steak. Cover and place in fridge for at least one hour.

Meanwhile, place spinach in a large bowl. Add in remaining ingredients and set aside.

Grill flank steak over medium high heat for 7 minutes per side (dependning on thickness and preferred method of doneness)

Slice and lay over salad. Serve with additional Balsamic and enjoy!

Caribbean Jerk Grilled Pork Chops



I'm finally getting around to posting last nights dinner and it this dish is a family favorite! We love the sweet and spicy combo from the jerk marinade. It also makes for a super tender pork chop. A great Summer dinner!


Caribbean Jerk Pork Chops
Serves 4
WW PP=10 (2 chops plus one serving pineapple)
Cal 395, Carbs 8, Fat 18, Protein 44

Ingredients
8 boneless loin pork chops
1/2 cup Lawrys Caribbean Jerk Marinade
1 tsp. garlic powder
1 tsp. salt
1 cup pineapple tidbits

Season pork chops with salt and garlic powder.

In a large Ziploc bag add chops and 1/2 cup of marinade. Seal and place in fridge for at least one hour but the longer the better.

Discard any leftover marinade and grill chops over medium high heat 6-7 minutes per side or until juices run clear. Top with pineapple tidbits. Enjoy!

Thursday, July 27, 2017

Crock Pot Honey Chipotle Pulled Pork Sandwiches




What do you make for dinner when it's hot outside and you don't feel like using the oven? Something in the crock pot, of course! My crock pot serves as the perfect oven when it's hot and I don't want to heat up the kitchen and these Crock Pot Honey Chipotle Pulled Pork Sandwiches were the perfect meal! Easy Peasy!


Crock Pot Honey Chipotle Pulled Pork Sandwiches
Serves 4

Ingredients
24 oz. boneless pork roast (I like pork loin because the shoulder is too greasy for me)
2 tbsp. dry bbq rub seasoning blend
1/4 cup coke
1 cup Honey Chipotle BBQ Sauce
4 Rolls

Arrange pork in bottom of crock pot. Season with bbq rub. Pour in coke. Cover and cook on low for 6-8  hours. Shred pork and pour in BBQ Sauce. Cover and continue cooking another 10 minutes.

Spoon onto rolls and enjoy!

Wednesday, July 26, 2017

Honey Teriyaki Salmon Rice Bowls



So I have a major obsession with Salmon. It is by far my favorite fish. My husband on the other hand...well, not so much. He'd rather have some type of whitefish. Well, today I won him over with this healthy and super tasty Honey Teriyaki Salmon Rice Bowls. Packed with veggies, salmon, and rice it is filling and flavorful!


Honey Teriyaki Salmon Rice Bowls
Serves 4
WW PP=7
Cal 302, Carbs 45, Fat 1, Fiber 4.5, Protein 27

Ingredients
16 oz. salmon
1 red bell pepper, sliced
2 cups baby spinach
1 zuchinni sliced
1/2 cup teriyaki sauce
1 tsp. red pepper flakes
1 tbsp. honey
1 tsp. chopped garlic
4 cups cooked rice

In a small bowl whisk together teriyaki sauce, garlic, red pepper flakes, and honey. Set aside.

Place salmon fillets in a large reusable plastic bag and add 3 tbsp of sauce mixture. Set aside to marinate for 30 minutes. 

Heat one tbsp olive oil in a large sauce pan. Add veggies and saute until cooked through. Remove from pan and add salmon. Cook for 6-9 minutes depending on thickness.

To assemble bowls, place cooked rice in the bottom of each bowl. Divide sautéed  veggies between the 4 bowls and lay salmon over veggies. Garnish each bowl extra sauce and sesame seeds. Enjoy!

Tuesday, July 25, 2017

Buffalo Chicken Tacos with Blue Cheese Slaw




Mixing things up for Taco Tuesday with these Buffalo Chicken Tacos. Topped with a Crunchy Blue Cheese Slaw made these Tacos cool and refreshing. A great summer time meal!


Buffalo Chicken Tacos with Blue Cheese Slaw
Makes 10 Tacos
WW PP=3 per taco
Cal 115, Carbs 13.9, Fat 3.2, Fiber 3.5, Protein 8.1

Ingredients
4 cups cooked and diced chicken (I grilled mine)
1/2 cup buffalo wing sauce (I love Franks)
1/2 tsp. garlic powder
2 cups coleslaw mix
1/3 cup Blue Cheese Dressing (I used OPA Yogurt Blue Cheese)
10 corn tortillas
Additional Toppings of your choice (Shredded Cheese, Tomatoes, etc)


Toss cooked chicken in wing sauce. Set aside.

Meanwhile combine coleslaw mix, garlic, and blue cheese dressing together. Mix well, cover, and place in fridge for at least one hour.

To Assemble Tacos-Evenly place chicken among the ten corn tortillas. Top with 1-2 tbsp of the coleslaw mixture and add any additional toppings of your choice. Enjoy!

Monday, July 24, 2017

Baked Spinach Rigatoni



Normally baked pasta dishes are made in the winter in our house but it's been so long since we have had one and it's finally cool enough to use the oven, I figured why not? My version is lightened up a touch so you can enjoy without the guilt! The perfect Meatless Monday Meal!


Baked Spinach Rigatoni
Serves 10
WW PP= 7
Cal 292, Carbs 43g, Fat 5g, Protein 16g

Ingredients
16 oz box Rigatoni
28 oz crushed tomatoes
3 cloves garlic, minced
2 cups fresh baby spinach
1 tsp. dry italian seasoning
8 oz low fat ricotta cheese
1 tbsp parmesan cheese
2 cups reduced fat mozzarella cheese
Salt to taster

Preheat oven to 375

Cook pasta just shy of al dente and set aside.

Meanwhile, in a medium saucepan, sauté garlic. Add crushed tomatoes, baby spinach, italian seasoning. Add sauce mixture to the pasta and combine. Add Parmesan cheese, ricotta and half the mozzarella. Mix well.

Transfer to a baking dish and top with remaining mozzarealla.

Bake for 20-25 minutes, or until mozzarella is browned and bubbly. Let it cool and enjoy!

Friday, July 21, 2017

Skinny Ham and Broccoli Alfredo



Another family favorite, I used to make this recipe ALL the time back in my single days. It's not your traditional Alfredo recipe and I've made some changes over the years to make it healthier and ww friendly but it is still oh so delicious and a great way to get your kiddos to eat their veggies! A win/win in my book!

Skinny Ham and Broccoli Alfredo 
Serves 6
WW PP=7
Cal 239, Carbs 32, Fat 8.1, Fiber 2.2, Protein 17.8

Ingredients
12 oz. shell pasta cooked to al dente
2 cups chopped broccoli
1 cup chopped ham
1 1/2 cups shredded white cheddar cheese (I used cabot reduced fat)
2 oz. reduced fat cream cheese
1 cup fat free milk
1 tsp garlic powder
1/2 tsp salt

In a large skillet stir together milk and cream cheese and bring to a light boil over medium heat. Add in the salt and garlic powder and stir for 5 minutes, or until thick and bubbly. Slowly whisk in half of the cheese. Once melted, stir in the cooked pasta, ham, and broccoli. Add remaining cheese, cover and turn heat to low. Cook for another 5 minutes or until cheese is melted. Enjoy!

Wednesday, July 19, 2017

Caribbean Grilled Chicken Salad



When the weather is hot and steamy outside a salad for dinner is a must! At least in my house anyway. I figured why not cool off with one of our favorite salads. A little bit spicy and a little bit sweet. The perfect combo. Serve alongside crusty french bread and you've got the perfect summer meal!

Caribbean Grilled Chicken Salad
Makes 8 Cups
WW PP=3
Cal 127, Carbs 12.5, Fat 2.6, Fiber 4.1, Protein 12.8

Ingredients
14 oz. boneless skinless chicken grilled and sliced
1/3 cup Caribbean jerk marinade (I used Lawrys)
1/2 cup shredded cheese of your choice (I used cheddar jack)
1 cup mandarin orange slices
1 cup pineapple chunks
1 tomato chopped
1/4 cup lime tortilla strips
8 cups lettuce of your choice
1/3 cup dressing of your choice ( I used Kraft Zesty Lime Vinaigrette)

Combine chicken and marinade in a large ziplock bag. Place in fridge and marinate for at least 30 minutes.

Grill chicken for 5-7 minutes per side or until juices run clear.

To Assemble Salad-
Combine all ingredients together. Top with sliced chicken. Drizzle with lime dressing. Enjoy!

Tuesday, July 18, 2017

Spicy BBQ Chicken Skillet Pasta



I love BBQ Chicken and it's been a while since we've made it but I wasn't in the mood to grill tonight. So, instead of grilling I decided on this BBQ Chicken Skillet Pasta. It combines all my favorites in one tasty skillet. The perfect sweet and spicy combo and a great meal for busy weeknights!

Spicy BBQ Chicken Skillet Pasta
Serves 6
WW PP=9
Cal 345, Carbs 52, Fat 5.1, Fiber 6, Protein 23.3

Ingredients
1 12 oz box short pasta of your choice (I used Ronzoni Penne)
1/2 red onion, diced
2 cups cooked chicken breast, chopped
1/3 cup BBQ Sauce
1 tbsp. sriracha
1 can petite diced tomatoes, undrained
1 cup reduced fat shredded mozzarella cheese
6 slices center cut bacon cooked crisp or 1/2 cup crumbled bacon bits
2 green onions, sliced


Cook pasta to al dente. Drain and set aside.



Meanwhile spray a large skillet with non stick cooking spray and saute onions until translucent. Add in the chicken, bbq sauce, and tomatoes. Bring to a simmer. Toss in cooked pasta. Sprinkle with cheese. Cover and cook on low 3-4 minutes or until cheese is melted. Top with chopped bacon and green onions. Enjoy!

Tuesday, July 11, 2017

Chicken Fajita Bowls



Mixing things up for Taco Tuesday by making these Chicken Fajjita Bowls. They are super easy, healthy, and delicious. The perfect dinner for those busy weeknights!

Chicken Fajita Bowls
Serves 4
WW PP=8
Cal 290, Carbs 43, Fat 1, Fiber 2, Protein 30


Ingredients
16 oz boneless skinless chicken tenderloins, cut into pieces
2 tbsp. fajta seasoning
4 cups fajita veggies (I used frozen fajita veggie blend)
4 cups cooked rice
Cheese, cilantro and any other toppings of your choice


Season chicken with fajita seasoning and in a large skillet over medium high heat saute chicken for about 8-10 minutes or until juices are clear. Toss in veggies and 1/4 cup water. Cover and simmer for about 5 minutes or until veggies are tender.

Place one cup cooked rice into a bowl and evenly top with chicken and veggies. Add any additional toppings of your choice. Enjoy!



Monday, July 10, 2017

Stir Fry Sesame Chicken and Noodles



I'm getting my Asian Fix with one of my favorite stir fry dishes. It's healthy and super easy. My husband who loves all Asian food said this was a keeper. I'll have to put this one on the meal rotation. If you like dishes that pack a punch, be sure to give this one a try!

Stir Fry Sesame Chicken and Noodles
Serves 4
Cal 395, Carbs 70.5, Fat 2.7, Fiber 3, Protein 23

Ingredients
2 boneless skinless chicken breasts
12 oz. noodles (I used thick spaghetti noodles)
1/4 cup rice wine vinegar
1/4 reduced sodium soy sauce
2 tbsp. sesame oil, divided
2 tsp. red pepper and garlic chili paste (you can adjust this to your spice level)
1 tsp. sriracha
1/2 tsp. ground ginger
1 tsp. sugar
1 cup Asian stir fry veggies
1 tsp. canola oil
3 green onions, sliced

In a large bowl whisk together vinegar, soy sauce, one tbsp. sesame oil, chili paste, and sriracha. Set aside.

Heat 1 tsp oil in large skillet over high heat.  Add chicken. Once browned pour in sauce. Let simmer five minutes.

Meanwhile, in large saucepan cook noodles in boiling water until al dente. Drain noodles well and add to skillet. Drizzle with remaining sesame oil. Add in the veggies. Toss to combine. Top with sliced green onions. Enjoy!

Thursday, July 6, 2017

Sriracha Beef Tacos



Instead of Taco Tuesday, it's Taco Thursday in our house tonight. These Sriracha Beef Tacos with Sriracha Sour Cream put a spicy and creamy spin on the traditional Taco. They are a family favorite and delish!



Sriracha Beef Tacos
Makes 10 Tacos
WW PP=3
Cal 130, Carbs 12.5, Fat 3.7, Fiber 2, Protein 10.2

Ingredients
1lb lean ground beef or turkey
2 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. sriracha
1/3 cup water
10 corn tortillas
shredded lettuce, tomatoes, cilantro, sour cream (for toppings)


Over medium high heat brown ground beef, drain. Add in the chili powder, cumin, garlic powder, water, and sriracha. Turn heat to low and let simmer 5-7 minutes. Stirring occasionally.

To assemble tacos, divide filling evenly between tacos. Top with any additional toppings of your choice and enjoy!

Wednesday, July 5, 2017

Grilled Sun Dried Tomato Chicken Pasta




The Summer is just flying by! I can't believe we are already into July. After this long weekend I should probably be in a food detox but here I am making Pasta. At least this recipe is a lighter version! This dish is so easy to make and the chicken can be prepared to your liking but we enjoy grilled chicken in a lot of our pasta dishes. A family favorite!


Grilled Sun Dried Tomato Chicken Pasta
Serves 4
WW PP=10
Cal 371, Carbs 51, Fat 8, Fiber 6, Protein 31

Ingredients
12 oz. chicken breasts (I used boneless chicken tenderloins)
1 cup sun dried tomato pesto
2 tsp. garlic powder
5 tbsp. fat free half/half
8 oz. pasta of your choice (I used Ronzoni Spaghetti)


Season chicken with garlic powder and over medium high heat grill chicken 4-5 minutes per side or until juices run clear.

Meanwhile cook pasta to al dente and set aside. Add pesto and cream to a small saucepan and whisk until combined. Heat until bubbly.

To assemble-evenly place pasta in bowls and top with sliced chicken and sauce. minutes. Garnish with shredded basil and top with parmesan cheese if desired. Enjoy!

Thursday, June 29, 2017

Buffalo Ranch Chicken Panini



I needed something quick and easy for dinner tonight and for most that follow my blog know that besides tacos, Buffalo Chicken is another favorite of mine. We love things spicy around here so the addition of Spicy Ranch to the chicken was a big hit. Combine it with some cheese and toasty bread and you've got a fantastic spicy chicken cheesy sandwich!


Buffalo Ranch Chicken Panini
Makes 4 Sandwiches
WW PP=10
Cal 397, Carbs 48, Fat 8, Fiber 2, Protein 35

Ingredients
3 cups shredded cooked chicken
2 tsp. Hidden Valley Spicy Ranch Seasoning
4 slices Provolone Cheese
1/2 cup mild or medium Buffalo wing sauce (from 12-oz bottle)
1/3 cup crumbled blue cheese (optional but I love it)
Bread of your choice ( We like Ciabatta)

Heat grill or panini maker for 5 minutes.

Meanwhile, in a medium bowl, mix chicken, ranch, and wing sauce. Evenly divide chicken onto bread. Add one slice of cheese to each sandwich and sprinkle with about 2 tablespoons blue cheese. (if desired) 

Place each sandwich on grill; close grill. Cook about 2 minutes or until golden brown. Repeat with remaining sandwiches. Serve with ranch or blue cheese dressing if desired. Enjoy!

Wednesday, June 28, 2017

Crock Pot Chicken Gyros



Wednesday are busy for me so I usually like to make a meal in the crock pot so it's ready to go at dinner. This meal is one of my favorite weeknight "go to" recipes. Simple yet delicious and a family favorite!


Crock Pot 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. Greek Sesoning Seasoning Blend ( I used good seasons)
1 tsp. garlic powder
1/2 cup fat free chicken broth
4 whole wheat pita bread folds
1 sliced tomato
1 small onion
1 lemon
crumbled feta cheese, if desired

In a small bowl mix garlic, greek seasoning, and oregano. Add chicken to the crock pot and coat with seasoning mixture. Pour in the chicken broth. 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, lemon, and feta cheese, if desired. Fold pita breads in half to serve. Enjoy!

Tuesday, June 27, 2017

Southwest Chopped Salad




I love having salads for dinner in the summertime. When it's hot and you don't want something too heavy I find that salads make the perfect warm weather meal. This Southwestern Chopped Salad is another favorite of mine. I've made it with both chicken and ground beef and by far the ground beef version is my favorite. It's delicious!

Southwest Chopped Salad
Serves 8
WW PP=5
Cal 225, Carbs 10.7g, Fat 10.6g, Fiber 1.8g, Protein 18.2

Ingredients
1 pound lean ground beef or turkey (I used 93/7)
1 package taco seasoning
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1/2 cup fat free black beans, rinsed
1.25 cups reduced fat shredded cheddar jack cheese
1/2 cup chopped tomatoes
1/2 cup chopped green onion
1/3 cup sliced pickled jalapenos
2 -3 cups corn or tortilla chips
1/4 cup light jalapeno ranch dressing 
sour cream, for serving, optional

Cook ground beef until no longer pink. Add taco seasoning and simmer.

Meanwhile add lettuce to a large bowl and add in the cheese, tomatoes, olives, black beans, and green onion and toss well.

Next add the beef/ground turkey to the bowl along with the tortilla chips and toss. Drizzle dressing over the salad.  Serve with sour cream and additional jalapenos if desired. Enjoy!

Monday, June 26, 2017

Better than Take Out thanks to Ling Ling Fried Rice #AD #IC #FriedRiceFriday





This post was sponsored by Ling Ling as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.


Chinese food night is a popular one in my house and Fried Rice definitely tops the list of favorites. So of course I was excited when I saw Ling Ling Fried Rice at my local supermarket. Forget takeout, you can enjoy this delicious dish at home! Ling Ling offers a variety of  Favorites including five different types of Fried Rice based on pure and authentic Asian recipes. I chose the traditional Chinese Style Vegetable fried rice and decided to cook up some chicken that was glazed in Sriracha for a spicy and delicious main dish! Talk about a big hit with the family! Ling Ling Fried Rice can be made on the stove top for a crispier rice or in the microwave. Either you are sure to enjoy it. We sure did!  Ling Ling's other varieties include:

Yakitori Chicken
Yakiniku Beef
Thai-Style Chicken
Bibimbap Beef



What makes Ling Ling fried rice so tasty? Besides using all natural ingredients with no artificial colors or flavors,  it is also preservative free and prepared using the new infusion cooking method so each grain of rice is infused with the Ling Ling Sauces so you get a flavor explosion with each bite! Forget take out, with Ling Ling you won't even miss it!

Ling Ling also offers other Asian Favorites like these delicious Chicken PotStickers. A great appetizer to go along with our delicious Fried Rice. The best part about Ling Ling's line of Asian Food is that it can be made in the microwave which makes it even easier to enjoy your Chinese favorites without the wait. Perfect for a busy night! 

I picked up my Ling Ling meals at my local Mejier but you can also find them at various other stores as well. Want to find out where to buy Ling Ling products? Check out the locator and be sure to print out your 2 dollar coupon and see for yourself how easy and delicious these Ling Ling meals are! Click this link to get your Coupon http://goic.io/KJx6Io
Trust me, you will be happy you did!

To learn more please visit Ling Ling by clicking HERE and you can also find Ling Ling on Facebook


Ling Ling Website: http://goic.io/QrqIXP
Ling Ling Website: http://goic.io/QrqIXP

Tuesday, June 20, 2017

Queso Grilled Chicken



I'm always looking for new ways to prepare chicken and it doesn't get much better than spicy cheese and chicken. (at least in my house) Since today is normally Taco Tuesday I decided to stick with Mexican for dinner. A fun and delicious twist for Taco Tuesday!

Queso Grilled Chicken
Serves 4
WW PP=10
Cal 405, Carbs 52, Fat 6, Fiber 2, Carbs 37

Ingredients
16 oz. boneless skinless chicken breasts
1/2 cup southwestern chipotle marinade
1 1/2 cups shredded American cheese blend
1 can diced tomatoes
1 can chopped green chiles (I used Jalapeno's)
4 cups orzo pasta cooked to al dente

Pour marinade over chicken and seal in a Ziploc baggie. Marinate for 1-2 hours.

Grill chicken 8 minutes per side or until juices run clear

While the chicken is cooking, combine your tomatoes, peppers, and cheese in a saucepan over low heat. Stirring often until cheese is melted and mixture is well combined.

Serve by placing one cup orzo on a plate, followed by some of the cheese sauce, chicken, and top with more cheese sauce. Enjoy!

Monday, June 19, 2017

Philly Cheesesteak Sloppy Joes



It's been a while but I'm back from vacation. I love a good sloppy joe every once in a while and it's been a long time since we have had Philly Cheesesteak Sloppy Joes. This version is lightened up but still delicious. I used ground turkey in place of the ground beef to cut down on fat/calories but no one could tell the difference. They were a hit!


Philly Cheesesteak Sloppy Joes
Heavily Adapted from Rachael Ray
Serves 4
WW PP=8
Cal 293.7, Carbs 23.5, Fat 7, Fiber .5, Protein 36.7

Ingredients
1 pound lean ground turkey
1 small onion, chopped
1 green pepper, chopped
2 tsp. steak seasoning
1 cup beef stock
4 dinner rolls
4 slices Cheddar Jack Cheese

Spray a large skillet with cooking spray and over medium-high heat add the oil and then brown the ground turkey, about 5-6 minutes. Add the steak seasoning, onion, and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the beef stock and bring to a boil and continue cooking about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Top with provolone cheese and broil on high for 2 minutes. Enjoy!

Wednesday, June 7, 2017

Baked Sweet and Sour Chicken



Decided on making this family favorite for dinner tonight. My recipe is perfect for those who are craving Sweet and Sour Chicken but not craving all the fat and calories that comes with the traditional recipe. My version is healthier and pretty simple to make. A win/win in my book!


Baked Sweet and Sour Chicken
Serves 4
WW PP=8
Cal 310, Carbs 43.2, Fat 2, Protein 29.7

Ingredients
16 oz. boneless skinless chicken tenderloins, cut into chunks
1/2 cup panko breadcrumbs
1 red bell pepper, chopped
2 cups pineapple chunks
1 cup sweet and sour sauce



Pre-Heat Oven to 400 degrees.

Toss the chicken in the panko breadcrumbs and transfer to a foil lined baking sheet that has been sprayed with non stick cooking spray.

Bake for 20 minutes, turning once or until lightly browned.

While chicken is cooking in a large pan heat red pepper, pineapple, and sweet and sour sauce. Simmer until chicken is ready.

Remove chicken from oven and immediately toss chicken in sweet and sour mixture. Serve over hot cooked rice. Enjoy!

Tuesday, June 6, 2017

Green Chile Chicken Enchilada Bake



Happy Taco Tuesday! In place of tacos this week I am making this hearty Green Chile Chicken Enchilada Bake. It's not often that I make casseroles in the summer but with the cooler weather today, I figured why not. It's easy, cheesy, and delicious!


Green Chile Chicken Enchilada Bake
Serves 6
WW PP=6
Cal 230.5, Carbs 20.5, Fat 9.3, Fiber 2.1, Carbs 16.8

Ingredients
2 cups cooked and shredded chicken
2 small cans green chile enchilada sauce
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chile powder
1 can chopped green chiles
1 cup reduced fat sour cream
1/2 cup corn, black bean, and pepper blend
1 cup reduced fat shredded cheddar jack
6 flour tortillas

In a mixing bowl combine chicken, dry seasoning, sour cream, corn blend, and green chilies.

Spread a 1/4 cup of the enchilada sauce along the bottom of a baking dish. Lay three tortillas over sauce and layer about 1/2 cup of the chicken mixture on top of that. And some of the shredded cheese. Repeat layers. Top with enchilada sauce and any remaining cheese.

Bake at 375 for 25 minutes or until hot and bubbly. Garnish with any additonal toppings of your choice. Enjoy!

Monday, June 5, 2017

Bruschetta Chicken Pasta



I love a good pasta dish and Bruschetta Chicken Pasta is a personal favorite of mine. I've seen so many variations of the classic recipe but my version is super simple and lighter than the traditonal. Keeping it fresh and healthy. The perfect summer dinner!


Bruschetta Chicken Pasta
Serves 6
WW PP=7
Cal 284, Carbs 47.1, Fat 1.8, Fiber 5, Protein 20.1

Ingredients
12 oz. boneless skinless chicken
2 tsp. dry italian seasoning
1/4 cup balsamic dressing
1 cup chopped roasted red peppers
1 can italian diced tomatoes
1/4 cup grated parmesan cheese
12 oz. pasta of your choice, cooked to al dente (I used Ronzoni Spaghetti)

Season Chicken with Italian seasoning and grill over medium high heat 5-7 minutes per side or until juices run clear. Slice and set aside. 

Toss hot cooked pasta with balsamic vinegar, roasted red peppers, and tomatoes. Add in the chicken and sprinkle cheese over top. Enjoy!




Thursday, June 1, 2017

Chicken Caesar BLT Pasta



Happy June! Nothing screams summer like a good ole pasta salad and I have a weakness for all things Chicken Caesar so making this Chicken Caesar BLT Pasta was a no brainer! I've lightened up the recipe a tad so I could indulge without any guilt. It was delish!


Chicken Caesar BLT Pasta
Makes 8 Cups
WW PP=8
Cal 292.5, Carbs 37.6, Fat 9.2, Fiber 2.5, Protein 16.2

Ingredients
14 oz. spiral pasta
1/2 cup crushed croutons
1/2 cup light caesar dressing
1/3 cup crumbled bacon or bacon bits
1 tomato chopped
2 cups baby spinach
4 chicken breasts cut and sliced

Cook Pasta to al dente. Rinse with cold water and set aside.

Meanwhile grill chicken over medium high heat until no longer pink about 6 minutes per side depending on thickness.

Transfer pasta to a large bowl and add in the caesar dressing. Once combined and in your remaining ingredients. Top with grated Parmesan if desired. Enjoy!

Chipotle Ranch Chicken Taco Salad



I love a good salad for dinner, especially when it combines two of my favorites. Ranch and Chipotle Peppers. Plus, my whole family loves anything with ranch so I knew this Chipotle Ranch Chicken Taco Salad would be a hit. I was right!


Chipotle Ranch Chicken Taco Salad
Makes 10 Cups
WW PP=3 per cup
Cal 111, Carbs 4.8, Fat 5.4, Fiber 4, Protein 10.7

Ingredients
2 cups cooked chicken breast, sliced
1 head lettuce, chopped (I used iceberg)
1 tsp. dry ranch seasoning
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. cumin
2 chipotle peppers with sauce, chopped
1 cup shredded 2 percent milk sharp cheddar cheese
1/2 cup light ranch dressing
3 green onions, sliced
1 large tomato, chopped
salsa, tortilla chips, sour cream (for additional toppings if desired)

Combine ranch dressing and chipotle peppers together. Set Aside.
Sprinkle dry seasonings over chicken. In a large bowl combine lettuce, chicken, and remaining ingredients. Drizzle chipotle  ranch over salad. Serve with any additional toppings of your choice. (I have a weakness for Fritos) Enjoy!

Tuesday, May 30, 2017

One Pot Italian Chicken and Orzo



Are you looking for a quick and easy weeknight meal that can be made in 30 minutes? Well, I have the recipe for you! This Skillet Italian Chicken is not only easy, but healthy and can be made in under 30 minutes. A win/win in my book!


One Pot Italian Chicken and Orzo
WW PP=4
Makes 8 Cups
Cal 158.1, Carbs 13.6, Fat 4, Fiber 2.1, Protein 16.6

Ingredients
16 oz. boneless skinless chicken cut into chunks
2 tsp. dry italian seasoning blend
1 can italian diced tomatoes
2 cups italian style broccoli (I used Green Giant)
1 cup shredded mozzarella cheese
2 cups orzo pasta


Season chicken with Italian seasoning,

Spray a large pan with cooking spray and over medium high heat saute chicken until browned. Remove from pan and set aside.

Add the orzo and chicken broth to the pan. Return chicken to pan along with tomatoes and broccoli. Turn heat to high and bring to a boil. Once boiling reduce heat to low. Cover and cook 8-10 minutes or until orzo is cooked through and most of the liquid is absorbed. Season with salt and top with shredded mozzarella. Cover and cook until cheese is melted. Enjoy!

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