Monday, July 31, 2017

Steak Spinach Salad



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


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

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


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

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

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

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

Caribbean Jerk Grilled Pork Chops



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


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

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

Season pork chops with salt and garlic powder.

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

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

Thursday, July 27, 2017

Crock Pot Honey Chipotle Pulled Pork Sandwiches




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


Crock Pot Honey Chipotle Pulled Pork Sandwiches
Serves 4

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

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

Spoon onto rolls and enjoy!

Wednesday, July 26, 2017

Honey Teriyaki Salmon Rice Bowls



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


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

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

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

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

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

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

Tuesday, July 25, 2017

Buffalo Chicken Tacos with Blue Cheese Slaw




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


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

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


Toss cooked chicken in wing sauce. Set aside.

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

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

Monday, July 24, 2017

Baked Spinach Rigatoni



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


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

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

Preheat oven to 375

Cook pasta just shy of al dente and set aside.

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

Transfer to a baking dish and top with remaining mozzarealla.

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

Friday, July 21, 2017

Skinny Ham and Broccoli Alfredo



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

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

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

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

Wednesday, July 19, 2017

Caribbean Grilled Chicken Salad



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

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

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

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

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

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

Tuesday, July 18, 2017

Spicy BBQ Chicken Skillet Pasta



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

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

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


Cook pasta to al dente. Drain and set aside.



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

Tuesday, July 11, 2017

Chicken Fajita Bowls



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

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


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


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

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



Monday, July 10, 2017

Stir Fry Sesame Chicken and Noodles



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

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

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

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

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

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

Thursday, July 6, 2017

Sriracha Beef Tacos



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



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

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


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

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

Wednesday, July 5, 2017

Grilled Sun Dried Tomato Chicken Pasta




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


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

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


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

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

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