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!
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