Wednesday, December 27, 2017

Cheesy Skillet Cornbread Chili



Brrr....it's cold outside and I mean COLD. I have had zero desire to go outside the past two days. Given, I also am fighting a nasty cold but when it's in the single digits I find what I a already have in the pantry to create my dinner and lucky for me, I had all the ingredients on hand to make this tasty Cheesy Skillet Cornbread Chili. Another plus is that it is all cooked in one pan, from start to finish, which makes clean up easy peasy. This dish was a hit with the family!

Cheesy Skillet Cornbread Chili
Serves 6

Ingredients
1 pound lean ground beef
1 package chili seasoning
1 can (15 ounces) kidney beans, drained
1 can (14 1/2 ounces) petite diced tomatoes, undrained
1 package (8 1/2 ounces) corn muffin mix
1 cup shredded Cheddar cheese




Brown ground beef in large skillet on medium-high heat. Drain fat.


Stir in dry seasoning, beans and tomatoes. Bring to boil; reduce heat to low; simmer, uncovered, 10 minutes or until heated through.


Meanwhile, prepare corn muffin mix as directed on package, stirring in cheese.

Drop small spoonfuls of batter over prepared chili. Simmer, covered, 15 to 20 minutes or until corn bread is cooked through. Enjoy!

Tuesday, December 26, 2017

Kung Pao Chicken




Hard to believe it's the day after Christmas! That sure came and went quickly. Hope everyone had a great Holiday. Both my husband and I were in the mood for Asian tonight for dinner and this past spring I tried a Crock Pot Kung Pao Chicken that was really good and pretty easy. I decided to use that same recipe but instead of the crock pot I made it into a stove top version. It was delish! If you like your chicken with a "kick" then you have to give this a try!



Kung Pao Chicken 
Serves 4
WW PP=5
Cal 194, Carbs 23.2, Fat 1.7, Protein 24

Ingredients
1lb. Chicken Tenderloins, cut into chunks
2 tsp. chili garlic paste
1 green pepper, cut into chunks
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

In a large bowl whisk together garlic paste, hoisin, soy, sesame oil, rice wine vinegar, and honey together. Set aside.

Heat a large sauce pan or wok with one tbsp. oil. Add chicken and saute 2-3 minutes or until lightly browned. Add in the peppers and saute another 2-3 minutes. Add dried chilies and garlic. Continue cooking another 1-2 minutes and then add in the sauce. Stirring often until thickened.

Remove and serve over rice. Top with sliced green onion and chopped peanuts or water chestnuts if desired. Enjoy!


Monday, December 18, 2017

One Pot Andouille Sausage Skillet Pasta



My family loves smoked sausage. I think it's just meh. Don't get me wrong, it's tasty but just not one of my favorites. Last week I bought some Andouille Sausage for my sausage loving peeps and wanted a different way to use it rather than served over rice. While searching Pinterest I came across this skillet pasta recipe from Damn Delicious and decided to give it a try. I absolutely loved it and of course it was a major hit with my family! 




One Pot Andouille Sausage Skillet Pasta
Slightly Adapted from Damn Delicious
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 can diced green chiles
1 (12.8-ounce) package smoked andouille sausage, sliced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 cup milk
8 ounces short pasta
Kosher salt and freshly ground black pepper, to taste
1 cup shredded sharp cheddar cheese


Heat olive oil in a large skillet over medium high heat.

Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.

Stir in chicken broth, tomatoes, green chiles, milk, and pasta; season with salt and pepper, to taste.

Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.

Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
Serve immediately. Enjoy!

Thursday, December 14, 2017

Slow Cooker Carnitas




We are in desperate need of a taco night in my house! I used to make tacos at least once a week but stopped since no one else wanted them for dinner. My husband has never been a huge fan of tacos but myself, on the other hand, have always been obsessed with them! I decided to take matters into my own hands tonight and make them regardless of what anyone else thinks! I did decide on Carnitas to mix things up. This recipe is super easy and super delish and was a hit with my taco loathing husband!


Slow Cooker Carnitas
Ingredients
2-3 lb pork loin roast (shoulder is good too)
1 yellow onion, cut into chunks
1 tbsp. chili powder
2 cloves garlic, chopped
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. all spice
juice of one lime
juice of one orange
1/2 cup chicken broth
tortillas (I used multi-grain flour)
shredded monterrey jack cheese, red onion, cilantro for toppings

Place roast in bottom of the crock pot. Add remaining ingredients. Cover and cook on low for 6 hours. Shred pork and spoon into warm tortillas. Top with toppings of your choice. Enjoy!

Tuesday, December 12, 2017

Country Breakfast Skillet



I'm all about Breakfast for dinner lately. I think this might be the second time in two weeks that I've decided on mixing things up with breakfast for dinner. Skillets are popular in my house so I knew this Country Breakfast Skillet would be a hit!


Country Breakfast Skillet
Serves 4

Ingredients
1 bag frozen diced hash brown potatoes
1 onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
1 cup diced ham
10 slices bacon cooked and crumbled
1 tsp. pepper
1 tsp. salt
2 cups shredded cheddar cheese
8 eggs
2 tablespoons canola oil


Heat oil in large saucepan. Add potatoes and season with salt and cayenne. Toss in peppers, and onions and cook for about 10 minutes per side or until potatoes are crispy and veggies are tender. Add bacon, ham, and cheddar cheese and top with eggs of your choice. Enjoy!

Monday, December 11, 2017

Bang Bang Chicken



I'm always hearing about Bang Bang Chicken and Bang Bang Shrimp and how absolutely delicious it is. I've never had it before since we do not have a Bonefish Grill near us. So this is the closest I'm going to get to real Bang Bang Chicken! I found this recipe on Pinterest and had to give it a try. Wow! This was insanely good with the perfect amount of spice. Now I just need to try the original to compare the two!



Bang Bang Chicken
Adapted Slightly from Damn Delicious
Serves 4

Ingredients
1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko

FOR THE SAUCE
1/4 cup mayonnaise
2 tablespoons sweet chili sauce (I used Chili Garlic Paste)
1 tablespoon honey
2 tsp. Frank's hot sauce (I used 1tsp sriracha)

DIRECTIONS:

To make the sauce, whisk together mayonnaise, garlic paste, honey and sriracha in a small bowl; set aside.
Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.

Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about
about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately, drizzled with sweet chili sauce. Enjoy!

Thursday, December 7, 2017

Pizza Baked Gnocchi


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

Pizza Baked Gnocchi
Serves 6
WW PP=8
Cal 310, Carbs 47.5, Fat 8.1, Fiber 2, Protein 13

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

Preheat your oven to 375 degrees 

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

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

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

Wednesday, December 6, 2017

Crispy Chicken Cobb Salad



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



Crispy Chicken Cobb Salad
Serves 6

Ingredients
8 crispy chicken strips, cooked and cut into chunks
2 hard boiled eggs, sliced
1 tomato, chopped
4  tbsp. blue cheese crumbles
1/2 cup crumbled bacon
12 cups lettuce (I used Fresh Express Iceberg)


Prepare salad by laying chicken, eggs, blue cheese, bacon, and tomato over lettuce. Drizzle dressing over salad if desired. I used Lite Jalapeno Ranch. Enjoy!

Tuesday, December 5, 2017

Grilled Caesar Chicken Bowls




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


Grilled Caesar Chicken Bowls
Serves 4

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

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

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

Monday, December 4, 2017

Taco Pizza


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


Taco Pizza
Serves 6

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

3 green onions, sliced

Preheat oven to 450 degrees


Un roll crust and bake for 10 minutes.

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

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


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

Thursday, November 30, 2017

Loaded Potato Soup



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


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

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

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

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

Cook over medium heat stirring occasionally until hot.

Garnish with green onions, if desired. Enjoy!

Wednesday, November 29, 2017

Spicy Skillet Chili Mac



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


Spicy Skillet Chili Mac
Serves 6
Heavily Adapted from All Recipes.Com
WW PP=8
Cal 353, Fat 5.1g, Carbs 34g, Fiber 4g, 31g

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

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

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

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



Tuesday, November 28, 2017

Fire Roasted Rigatoni



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


Fire Roasted Rigatoni
Serves 8

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

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

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

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!



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