Thursday, June 29, 2017

Buffalo Ranch Chicken Panini



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


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

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

Heat grill or panini maker for 5 minutes.

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

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

Wednesday, June 28, 2017

Crock Pot Chicken Gyros



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


Crock Pot Chicken Gyros
Serves 4
WW PP=6
Cal 255, Fat 1g, Carbs 34g, Fiber 1g, Protein 22.5

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

In a small bowl mix garlic, greek seasoning, and oregano. Add chicken to the crock pot and coat with seasoning mixture. Pour in the chicken broth. Cover and cook on low for 4 hours.

About 10 minutes before serving, heat pita bread folds as directed on package. Meanwhile, remove chicken from cooker and break into chunks. Spoon chicken onto warm pita breads. Top with tomato, red onion, lemon, and feta cheese, if desired. Fold pita breads in half to serve. Enjoy!

Tuesday, June 27, 2017

Southwest Chopped Salad




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

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

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

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

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

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

Monday, June 26, 2017

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





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


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

Yakitori Chicken
Yakiniku Beef
Thai-Style Chicken
Bibimbap Beef



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

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

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

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


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

Tuesday, June 20, 2017

Queso Grilled Chicken



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

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

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

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

Grill chicken 8 minutes per side or until juices run clear

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

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

Monday, June 19, 2017

Philly Cheesesteak Sloppy Joes



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


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

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

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

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

Wednesday, June 7, 2017

Baked Sweet and Sour Chicken



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


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

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



Pre-Heat Oven to 400 degrees.

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

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

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

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

Tuesday, June 6, 2017

Green Chile Chicken Enchilada Bake



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


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

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

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

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

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

Monday, June 5, 2017

Bruschetta Chicken Pasta



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


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

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

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

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




Thursday, June 1, 2017

Chicken Caesar BLT Pasta



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


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

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

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

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

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

Chipotle Ranch Chicken Taco Salad



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


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

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

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