Thursday, November 16, 2017

Three Cheese Stove Top Shells and Cheese


That title was a mouthful. I love mac and cheese. Actually, I haven't met a mac and cheese that I haven't liked! Today was a dreary cold day and mac and cheese is the perfect cold day comfort food. This was INSANELY good and super cheesy. My kind of comfort food!

Three Cheese Stove Top Shells and Cheese 

Ingredients
12 ounces shell pasta or elbow macaroni
2 tablespoons butter
1/8 cup flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1/8 tsp nuttmeg
2 1/2 cups milk
1 teaspoon dried mustard
3 1/2 cups shredded cheese ( I used Sharp Cheddar, American, and Gouda)

Cook the macaroni until al dente, drain.

 In a medium saucepan melt the 4 tablespoons of butter over medium heat until foamy; stir in the flour until bubbly. Add the milk along with the salt, pepper, and mustard. Cook, stirring constantly, until thickened. Stir in 3 cups of the cheese until melted. Add the drained macaroni and blend well. Enjoy!

Wednesday, November 15, 2017

Sheet Pan Chicken Teriyaki



Are you sick of my sheet pan recipes yet? Third one in a week! I really am becoming obsessed with creating new sheet pan meals and this one has a touch of Asian flare to it. Healthy and Easy, I served this over steamed rice. It was amazing and a hit with my entire family!


Sheet Pan Chicken Teriyaki
Serves 4

Ingredients
4 boneless skinless chicken breasts
2 cups broccoli, chopped
2 cups baby carrots
1 red bell pepper, chopped
1 cup pineapple chunks
3 Green Onions, Sliced
3/4 cup of your favorite Teriyaki Sauce

Pre-Heat Oven to 400.

Arrange chicken, broccoli, carrots, and pepper on a large baking sheet. Had half of the teriyaki mixture and toss well.

Bake for 25-30 minutes or until chicken is cooked through. Remove from oven and add the pineapple and reamaining sauce. Continue cooking another five minutes.

Garnish with green onion and serve over rice. Enjoy!

Tuesday, November 14, 2017

Crock Pot Chipotle Chicken Tacos



Happy Taco Tuesday! It's been a while since I've made tacos so it was definitely time! My Crock Pot Chipotle Chicken Tacos are Super Easy and Super Yummy and I love that the crock pot does all the cooking. Now, that's my kind of meal!


Crock Pot Chipotle Chicken Tacos
Makes 12 tacos

Ingredients
2 chipotle chili's in adobo, finely chopped
1 package Taco Simmer Sauce (I used Frontera)
4 boneless skinless chicken breasts ( we used 2 large)
1 cup black beans, rinsed and drained
Juice of one lime
12 hard shell tacos
Shredded Lettuce, chopped onion, cilantro, Sour Cream (Optional)

Place chicken in bottom of crockpot. Add chipotle peppers, simmer sauce, and lime juice. Cook on low 4 hours. During last 30 minutes of cooking add in the beans. Shred chicken and spoon into taco shells and top with cheese and any other toppings of your choice. Enjoy!

Monday, November 13, 2017

One Pan Roasted Chicken and Veggies



I'm all about these one pan meals lately! Since my Chorizo and Veggies were such a hit with the family (and myself) I decided to make another version using chicken and potatoes. It was just as good   i mean better than the Chorizo and since I used boneless skinless chicken breasts I was able to indulge without the guilt!


One Pan Roasted Chicken and Veggies
Serves 4

Ingredients
1-1.5lbs boneless skinless chicken breasts (if thick cut in half)
2 cups baby potatoes, cut into chunks
2 cups baby carrots
1 head garlic
1/4 cup olive oil
2 tbsp. garlic herb seasoning blend (I used McCormick)

Pre-Heat Oven to 425.

Arrange chicken, veggies, and garlic on a sheet pan. Sprinkle with seasoning blend and coat with olive oil.

Bake for 45 minutes or until chicken is cooked through and veggies are tender. Enjoy!

Wednesday, November 8, 2017

Sheet Pan Chorizo and Roasted Veggies





I think my new obsession is with Sheet Pan Meals! Seriously, this was one of the best meals I've had in a while. It was so easy with minimal clean up which makes it a great weeknight dinner! Choose veggies of your choice, toss in a little olive oil, add in your sausage and it's ready to go in the oven. Can't get easier than that!


Sheet Pan Chorizo and Roasted Veggies
Serves 4


Ingredients
12 oz chorizo sausage, sliced
2 tbsp. olive oil
2 zuchinnis, sliced
1 cup grape tomatoes
4 shallots, sliced
1 tsp. red pepper flakes
1 tsp. salt
1 tsp. garlic powder


Pre-Heat Oven to 400

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

Bake 45 minutes or until veggies are nicely browned. Enjoy!

Thursday, November 2, 2017

Skillet French Onion Chicken



I just love French Onion Soup so I knew combining it with chicken would be nothing short of amazing! Ok, a bit melodramatic but it was so incredibly good! This is the perfect recipe to make on a busy weeknight since it's ready in under 30 minutes with minimal prep. A win/win in my book!


Skillet French Onion Chicken
Serves 4


Ingredients
4 boneless skinless chicken breasts cut into chunks
1.5 cups shredded swiss cheese
1 tsp. garlic powder
1 tsp. onion powder
1 can french onion soup
1/3 cup water 
1 cup thick cut croutons

In a large skillet over medium high heat brown the chicken. Season with garlic and onion powder and cook about 3-4 minutes. Reduce heat to low and pour in the soup and water. Top with cheese, cover, and simmer 15 minutes or until cheese is melted and chicken is cooked through. Top with croutons and serve immediately! Enjoy!

Wednesday, November 1, 2017

Greek Lemon Chicken




Happy November! Hard to believe it's almost the end of the year! After all the Halloween Festivities yesterday, I definitely need to detox so I decided on one of my favorites. Greek Lemon Chicken. I'm obsessed with Orzo lately, and what goes great with orzo? Yep, Greek Chicken! Combine the two and you've got a fresh and flavorful meal that is healthy and easy! My kind of weeknight dinner!

Greek Lemon Chicken 
Serves 4
WW PP=
Cal 146, Carbs 2.5, Fat 3.7, Protein 25.7


Ingredients
16 oz. boneless skinless chicken
1 large lemon plus 3 tbsp. fresh lemon juice
2 tsp. oregano
1 tsp. salt
1 garlic clove, minced
1 tbsp. lemon pepper seasoning (I use Mrs. Dash)
1/2 cup feta cheese
one tomato, chopped
1/2 onion, chopped


Arrange chicken in bottom of crock pot. Add remaining ingredients, except for tomato, feta, and onion. Cover and look on low 3-4 hours.

Sprinkle with feta cheese, tomato, and onion and serve with fresh lemon. Enjoy over orzo or rice!

Tuesday, October 24, 2017

Crock Pot Honey Teriyaki Chicken



This is one of my all time favorite chicken dishes. It's simple and easy and the crock pot does all the work for you. It's a perfect weeknight meal that I used to make a lot back when I was working. The cayenne pepper gives it a nice spicy kick, which I love! It's a family favorite!


Crock Pot Honey Teriyaki Chicken
Serves 4
WW PP=5
Cal 181, Fat 0g, Carbs 20.7g, Fiber 0g, Protein 26.7g

Ingredients
16 oz boneless skinless chicken breasts (I used tenders)
1 tsp garlic powder
1 tsp cayenne pepper
2 tsp red pepper flakes
1/2 cup soy sauce
1/2 cup teriyaki sauce
1 can pineapple chunks with juice

Place chicken in the crock pot. Season with garlic powder, cayenne pepper, and red pepper flakes. In a small mixing bowl whisk together the soy sauce and teriyaki. Pour over chicken. Add in your pineapple. Cover and cook on low for 4 hours. Serve over rice and additonal red pepper. Enjoy!

Monday, October 23, 2017

Crispy Cheddar Chicken Nuggets



We have Chicken ALOT so I'm always looking for new ways to prepare it. This meal is kid friendly, easy, healthy, and a fun change from the traditional chicken nuggets. You can't go wrong with this recipe.  A hit with the family!


Crispy Cheddar Chicken Nuggets
Serves 4

Ingredients
1.5lbs chicken tenderloins cut into chunks
1/4 cup buttermilk
1 cup panko bread crumbs
1/2 cup cheese crackers, crushed

Pre-Heat Oven to 400.

In a mixing bowl combine bread crumbs and crackers together.

In another bowl add in the buttermilk.

Dip each chicken chunk in buttermilk, shake off excess and then dip into breadcrumb mixture.

Lay each chicken chunk onto a un greased cookie sheet. Bake for 20 minutes or until chicken is cooked through. Dip with your favorite sauces. Enjoy!

Thursday, October 19, 2017

Pizza Tortellini




This dish is an oldie but a goodie! I needed something quick and easy for dinner tonight and this was it! It's a family favorite and oh so yummy!

Pizza Tortellini 
Serves 6
WW PP=10
Cal 401, Carbs 50.1, Fat 12.6, Fiber 6, Protein 22.8

Ingredients
1 pkg refrigerated tortellini (I like Buitoni Spinach and Cheese)
1 jar pasta sauce (I used Barilla Arrabbiata-we like it spicy!)
1 1/4 cups reduced fat mozzarella cheese
1/8 cup grated Parmesan cheese
2 oz. sliced pepperoni
1 tsp. garlic powder
any other additional toppings of your choice (I used olives)

Cook tortellini to al dente. Drain and set aside.

Spread a small amount of pasta sauce in the bottom of a casserole dish. Evenly spread half of the cooked tortellini along the bottom of the dish. Spread half of the pasta sauce on top of the tortellini and evenly sprinkle on half the Parmesan cheese. Top with some of the pepperoni and mozzarella cheese. Repeat.

Bake at 400 for 12-15 minutes or until cheese is lightly browned and bubbly. Enjoy

Wednesday, October 18, 2017

Chicken Ramen Noodle Bowls




In my opinion you can never go wrong when it comes to noodles and when you add veggies and chicken to the mix, it makes it that much better! I love this fun spin on an Asian Classic!



Chicken Ramen Noodle Bowls
Serves 4
WW PP=8
Cal 346, Carbs 43.5, Fat 10.7, Fiber 2.5, Protein 13

Ingredients
16 oz. boneless skinless chicken tenderloins, cut into chunks
1/4 cup low sodium soy sauce
1 tbsp. honey
1 tsp. red pepper flakes
2 cups Asian veggie blend
2 cloves garlic, chopped
1 tbsp. rice wine vinegar
3 scallions, sliced
3 packages ramen noodles, seasoning mix discarded



In a medium bowl, whisk together the soy sauce, honey, vinegar, red pepper flakes, and garlic.

Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.

Heat a large non stick skillet with cooking spray. Add the chicken and saute until chicken is cooked through about 5 minutes; transfer to a plate and set aside. Add the veggies to the skillet and stir-fry for about one minute. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and sauce mixture to the skillet along with the scallions. Stir-fry until everything is heated through about an additional minute. Serve immediately. Enjoy!

Sunday, October 15, 2017

BBQ Meatloaf




Happy Sunday! It's funny but I can't remember the last time I made an actual whole meatloaf. When I do make meatloaf it's usually mini meatloaves so this BBQ version was a fun change from the traditional meatloaf. A hit with the family!

BBQ Meatloaf
Serves 6

2 pounds lean ground beef
1/2 cup breadcrumbs (I used panko)
1 egg
2 tbsp. dry onion soup mix
1 teaspoon salt
1/8 teaspoon black pepper
1 cup barbecue sauce, divided

Preheat oven to 375 degrees. 

In a medium bowl, combine ground beef, breadcrumbs, egg, soup, salt, half of the bbq sauce and pepper. Mix with your hands until well blended. Place on a piece of wax paper and pat firmly into a rectangle. Spread the top of the loaf with remaining bbq sauce.

Bake for 1.5 hours or until juices run clear.  Remove from oven and allow to stand 10 minutes.
Slice and serve. Enjoy!

Thursday, October 12, 2017

Bruschetta Pesto Chicken Bake



Brrr...it's chilly outside and cold weather =warm and hearty casseroles. I've made this tasty Bruschetta Pesto Chicken Bake numerous times but today I substituted sun dried tomato pesto instead of the traditional. It was a hit!

Bruschetta Pesto Chicken Bake
Serves 6 (Approximately  1 Cup)
WW PP=7
Cal 268, Carbs 26.8, Fat 6.3, Fiber 1.5, Protein 24.1


Ingredients
1.5lbs boneless skinless chicken, cut into chunks
1/4 cup pesto (I used sundried tomato pesto)
1 can Italian diced tomatoes, undrained
1 box chicken stuffing mix
1 tsp. garlic powder
1 cup shredded mozzarella cheese, divided
1/2 cup water

Pre-Heat oven to 400 degrees

Mix tomatoes, stuffing mix, water and garlic powder just until stuffing mix is moistened.

Arrange chicken in a casserole dish sprayed with cooking spray; mix in pesto and half of the shredded cheese. Top with stuffing mixture and remaining cheese.

Bake for 30 minutes or until chicken is cooked through. Enjoy!

Wednesday, October 11, 2017

Greek Chicken Tacos



I'm mixing things up once again for taco night so that I can still enjoy my favorite food without my husband complaining that we have tacos too much. (Ha!) These Greek Chicken Tacos are super simple and easy. A hit with the family!


Greek Chicken Tacos
Makes 10 Tacos
WW PP=3
Cal 104, Carbs 8.7, Fat 3.2, Fiber 1, Protein 10.0

Ingredients
16 oz. boneless skinless chicken tenderloins, cut into chunks
1/8 cup fresh lemon juice
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tomato, chopped
1 red onion, chopped
1 cucumber, chopped
10 taco shells (I low carb flour tortillas)
feta cheese, tzatki sauce, or any other additional toppings of your choice

Season chicken with oregano, salt, pepper, and garlic powder. Cook over medium heat in a large saute pan for 6-7 minutes or until done. Spritz with lemon juice.

Spoon chicken into taco shells. Top with tomato, red onion, cucumber, and any additional toppings of your choice. Enjoy!

Tuesday, October 10, 2017

Simple Caesar Pasta




When it's cold and blustery outside there is nothing I enjoy more than a hot piping bowl of pasta! I haven't been to the grocery store yet this week, so I create this recipe with ingredients I had on hand in my pantry. Super simple and super tasty. If you are a fan of Casear then you will have to give this recipe a try!


Simple Caesar Pasta
Serves 6

Ingredients
12 oz. spaghetti
1/2 cup crumbled bacon
1/2 cup Caesar Vinaigrette (I love Ken's)
1/2 cup shredded Parmesan cheese
1 tsp. red pepper flake

Cook pasta to al dente. Drain and add in the remaining ingredients. Tossing to combine. Top with additional Parmesan and/or chopped parsley, if desired. Enjoy!

Wednesday, October 4, 2017

Stove Top Buffalo Chicken Shells and Cheese




In my house you can never have enough Buffalo Chicken dishes. This one included. It's one of my husbands favorites and it's super simple to prepare. You can't go wrong with buffalo chicken, pasta, and cheese!


Stove Top Buffalo Chicken Shells and Cheese
Serves 6

Ingredients
2 cups cooked shredded chicken
1 tbsp. dry ranch seasoning
1 tsp. garlic powder
1/3 cup buffalo wing sauce ( I love Franks)
12 oz. pasta of your choice (I used shells)
4 oz. reduced fat cream cheese
1 cup shredded cheddar jack cheese
1/4 cup crumbled blue cheese
1/2 cup milk




Cook pasta to al dente and set aside.

In a large saucepan over low-medium heat combine cream cheese, cheddar jack, blue cheese, milk, ranch seasoning, garlic powder, and wing sauce. Whisk until smooth. Add in the cooked pasta and chicken. Tossing well to combine.

Top with sliced green onions and enjoy!

Tuesday, October 3, 2017

Salsa Cream Cheese Chicken Nacho Bowls



In honor of Taco Tuesday I am making an old time favorite. Instead of serving them in taco shells I am serving the chicken over tortilla chips and turning them into Nacho Bowls. Easy and the perfect weeknight meal. Top with your favorite nacho toppings and dinner is served!


Salsa Cream Cheese Chicken Nacho Bowls
Serves 4

Ingredients
16 oz. boneless skinless chicken breasts
1 tsp. chili powder
1 tsp. cumin
1 cup pinto beans, rinsed and drained
1 tsp. garlic powder
1 cup rotel
1 cup salsa
4 oz. cream cheese
2 cups tortilla chips

Arrange chicken in bottom of crock pot. Season with chili powder, cumin, and garlic powder. Add in the salsa, rotel, and beans. Cover and cook on low 3-4 hours. About 30 minutes before serving stir in cream cheese.

Shred chicken and serve over tortilla chis. Garnish with some sprinkled cheddar cheese, lettuce, cilantro or any of your favorite nacho toppings. Enjoy!

Monday, October 2, 2017

Chipotle BBQ Chicken Chopped Salad



Happy October! When the weather is warm I tend to make more salads for dinner and I do love a good chopped salad! Serve this salad with a nice crusty French bread and dinner is served!


Chipotle BBQ Chicken Chopped Salad
Serves 4
WW PP=9
Cal 360, Carbs 21.5, Fat 12, Fiber 3, Protein 41.5

Ingredients
4 boneless skinless chicken breasts
4 cups coleslaw mix, chopped
4 cups chopped romaine
1/2 cup Chipotle BBQ Sauce (I love stubbs)
1 cup reduced fat shredded cheese
1 tomato, chopped
2 green onions, chopped
1/2 cup tortilla strips
Dressing of your choice (I used low cal chipotle ranch)

Grill chicken over medium high heat or until juices run clear. Baste with BBQ Sauce. Slice chicken and set aside.

To Assemble salad add lettuce to a large bowl and add in the cheese, tomatoes, tortilla strips, and green onions. Toss well. Top with sliced chicken and drizzle with dressing. Enjoy!

Thursday, September 28, 2017

Baked Kung Pao Chicken




Last year I made a General Tsao Chicken recipe that was super tasty and a hit with my family. I was planning on making it again tonight until I came across a crispy baked kung pao version that I knew I just had to try! I am so glad that I did. This recipe was super easy and super delish and a win with the family!

Baked Kung Pao Chicken
Serves 4


Ingredients
1lb. Chicken Tenderloins, cut into chunks
1 cup panko
1 egg beaten
2 tsp. chili garlic paste
1 cup chopped broccoli
1 red bell pepper, cut into chunks
1/4 cup Hoisin Sauce
2 tbsp. low sodium soy sauce
1 tsp. sesame oil
2 gloves garlic, chopped
2 tbsp. rice wine vinegar
2 tbsp. honey
1 tsp. red pepper flakes
2 green onions, sliced
8 dried red chilis

Pre-Heat oven to 400.

Take chicken pieces and dip into egg and then breadcrumbs. Bake for 15-20 minutes or until browned and cooked through.

While chicken is cooking, in a large bowl, whisk together garlic paste, hoisin, soy, sesame oil, rice wine vinegar, and honey together. In a large saucepan bring to a simmer. Add in the red peppers, broccoli., chili flakes and garlic. Let simmer until thickened.

Toss chicken in the sauce and serve over rice. Top with sliced green onion and chopped peanuts or water chestnuts if desired. Enjoy!

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!

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