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!
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