Wednesday, March 21, 2018

Dorito Taco Salad

I love a good taco salad. It's easy and makes the perfect weeknight dinner. Top with Doritos and it's even better! My kind of meal!

Dorito Taco Salad 
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
1.25 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 doritos
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 dorito chips and toss. Serve with sour cream and jalapenos if desired. Enjoy!

Tuesday, March 20, 2018

Blackened Tilapia

I love seafood (especially fish) but believe it or not, I've never made Tilapia at home before! Not sure why, maybe because my "go to" fish is Salmon. I decided to mix things up tonight and make this tasty fish. Tilapia is so versatile but I decided to pan sear mine with a little lemon, garlic, and crushed red pepper which I served over Orzo. It was delish!

Blackened Tilapia
Serves 4
Cal 138, Carbs 0, Fat 4, Protein 26

4 4oz. Tilapia Filets
1 tsp. garlic powder
1 tsp. salt
1 tsp. blackened seasoning
1/2 tsp. red pepper flakes
Juice of one lemon
Olive Oil Cooking Spray

Over medium heat, spray a large non stick pan with olive oil. 

Season fish with garlic, salt, blackened seasoning, and red pepper flakes. Place in pan and cook three minutes per side. Add lemon juice and serve over orzo or rice.  Enjoy!

Wednesday, March 14, 2018

Creamy Tomato and Spinach Rigatoni

This is one of my all time favorite pasta recipes. I used to make it often back in my single days because it was so easy to make. It's been a while since I've made it so I figured why not make it today since I had the ingredients on hand. It was a hit with the family!

Creamy Tomato and Spinach Rigatoni
Serves 6

1 12 oz box rigatoni, cooked to al dente
1 yellow onion, diced
1 64 oz can crushed tomatoes
2 tsp. dry italian seasonings
1/2 cup half and half
1 clove garlic minced
1 tsp. salt
1 tbsp. olive oil
1/2 cup grated parmesan

Heat the oil in a large pan over medium-high heat. Add the onions and garlic and cook until soft and translucent, about 5 minutes.

Add the crushed tomatoes, along with the dry Italian seasonings.  Let simmer for about 5 minutes.

Reduce the heat to low. Pour in the half and half and grated cheese. Stirring until combined.

Toss in the hot pasta and spinach.

Turn off the heat once the pasta and sauce are well-combined and the spinach has wilted.

Top with additional Parmesan if desired. Enjoy!

Tuesday, March 13, 2018

Bang Bang Shrimp

A few months back I made Bang Bang Chicken for the first time and it was a hit! Since I have some popcorn shrimp in the freezer, I decided on this cheater version of Bang Bang Shrimp. I wasn't sure how it would turn out using frozen shrimp but luckily it was a winner! Super easy and super delish!

Bang Bang Shrimp
1 package popcorn shrimp
1/4 cup mayonnaise (I used light)
2 tablespoons sweet chili sauce
1 tablespoon honey
2 tsp. Frank's hot sauce
Cooked Brown or White Rice 

Cook the shrimp according to the package instructions.

Meanwhile, combine the Thai chili sauce, mayonnaise, honey and hot sauce in a bowl and whisk until fully combined.

Toss the cooked shrimp in the chili sauce mixture while it's still hot. Top with sliced green onions. 

Serve over hot cooked rice. Enjoy!

Monday, March 12, 2018

Chipotle Salsa Chicken Chili

In my house you can never go wrong with Chili. It's so easy and versatile and when it's cold out there is nothing I like more than a piping hot bowl of yummy goodness!

Chipotle Salsa Chicken Chili
Serves 4
Cal 170, Carbs 14.7, Fat .5g, Fiber 2g, Protein 24.7

16 oz. boneless skinless chicken (I used tenderloins)
2 cups chipotle salsa
1 tsp. garlic powder
1 tsp salt
1 tsp.chili powder
1 14 oz. can diced tomatoes, undrained
1 cup fat free low sodium black beans, drained
shredded cheese, sour cream, tortilla chips for topping

Arrange chicken in bottom of crock pot. Season with garlic, salt, and chili powder.  Add the beans, salsa, and diced tomatoes.

Cover and cook on low for 4-6 hours. About 10 minutes before serving shred chicken. Top with shredded cheese, sour cream, tortilla chips or any other toppings of your choice. Enjoy!

Sunday, February 25, 2018

Pulled Pork Enchiladas

Happy Sunday! It was a beautiful one here in Chicagoland. It's been a while since I've cooked on a Sunday night so I wanted to make a family favorite like these Pulled Pork Enchiladas. This recipe is perfect for BBQ lovers or those who are looking for a simple way to use up leftovers. I had a pork butt that I needed to use so I slow cooked it and shredded the pork to use as the filling for this hearty and delicious dish. BBQ Chicken would work as well. If you are looking to mix things up then be sure to give this tasty dish a try!

Pulled Pork Enchiladas
Serves 4

2 cups cooked and shredded boneless pork
1/2 cup BBQ Sauce
8 flour tortillas
1/4 tsp. cayenne pepper
1/4 tsp. salt
2 cups shredded Mexican cheese blend
2 cups red enchilada sauce
1 can chopped green chilies

Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

Mix pulled pork with BBQ Sauce, cayenne pepper, salt, and green chilies. Mix well.

Add 1/2 cup of enchilada sauce to your baking dish. Spread it around so it coats the entire bottom of the dish.

Assemble the enchiladas by spooning 1/4 cup of the pork mixture down the middle of your tortilla. Sprinkle 2 tablespoons of cheese on top of the pork. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 8 tortillas. Place the tortillas side-by-side in the dish.

Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 20-25 minutes.

Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

Garnish with any other additional toppings of your choice. Enjoy!

Wednesday, February 21, 2018

Caribbean Jerk Chicken Pasta's cold outside! Our two days of 65 degree weather can to an abrupt end and it's now back to winter.  Anyway, cold nights like these call for something spicy for dinner. This Caribbean Jerk Chicken Pasta is the perfect cold weather meal! It's one of my all time favorites and I order a similar version at Bahama Breeze. So Yummy!

Caribbean Jerk Chicken Pasta 
Serves 6
Ingredients 16 oz. bowtie pasta
16 oz. boneless skinless chicken breasts, cooked and sliced
1 tbsp. butter 
1 tbsp. flour
1 cup half/half 
1/2 tsp. salt 
1/2 cup Jerk Marinade 
1/2 cup shredded parmesan cheese 

Cook pasta to al dente. Meanwhile whisk together flour and butter. Heat to bubbling. Slowly stir in the cream and season with salt. Whisk in jerk marinade. Simmer 5-7 minutes or until thick and bubbly. Toss hot cooked pasta in jerk mixture. Top with sliced chicken and Parmesan cheese. Enjoy!

Wednesday, February 14, 2018

Creamy Tuscan Shrimp

Happy Valentines Day! It is also Ash Wednesday which means no meat today so I decided on seafood for dinner. While searching Pinterest I came across this recipe for Creamy Tuscan Shrimp and it looked so good that I knew I had to give it a try! I served mine over Orzo but any pasta or rice would go great with this dish!

Creamy Tuscan Shrimp
Heavily Adapted from Cafe Delights

2 tablespoons salted butter
6 cloves garlic, finely diced
1 pound shrimp
1 small yellow onion, diced
1/2 cup sun dried tomatoes
1 3/4 cups half and half
3 cups baby spinach leaves, washed
2/3 cup fresh grated Parmesan cheese
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and saute until fragrant (about one minute). Add in the shrimp and saute two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Saute the onion in the butter remaining in the skillet. Add the sun dried tomatoes and cook for 1-2 minutes.

Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. 

Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.

Serve over rice or pasta. Enjoy!

Monday, February 12, 2018

Crock Pot Bacon and Cheese Omelette

Nothing like a good crock pot meal when you are in a hurry and don't have time to prepare dinner! I decided to go with breakfast for dinner, because hey, who doesn't like breakfast for dinner! This dish can be prepared in under 10 minutes. A win/win in my book!

Crock Pot Bacon and Cheese Omelette
Serves 4-6

10 eggs
1 20z package refrigerated potatoes
1.5 cups shredded cheddar cheese
1 tsp. salt
1 tsp. pepper
1/3 cup whole milk
3/4 cup crumbled bacon bits

Spray your crock pot with non stick cooking spray. Arrange potatoes along the bottom.

Whisk together the eggs, milk, salt, and pepper. Pour over potatoes. Sprinkle cheese over eggs and top with bacon bits.

Cook on low for 3-4 hours. Enjoy!

Thursday, February 8, 2018

Pesto Cavatappi with Sausage

It was only a matter of time before my kiddo caught this bug that has been going around his class. I was hoping we were in the clear but.... nope! No such luck. That means I'm only cooking for myself and the hubs tonight. I decided on something we both enjoy that I normally wouldn't make if I my son were to be eating with us. Pesto Cavatappi with Sausage. If you aren't familiar with Cavatappi, it is a cork screw looking type pasta that I toss with basil pesto, grape tomatoes, and hot Italian sausage. Top with a little shredded Parmesan and dinner is served!

Pesto Cavatappi with Sausage
Serves 6

12 oz. cavatappi cooked to al dente
1 lb. hot italian sausage cooked and drained
1 cup basil pesto
1 tbsp. olive oil
1 cup grape tomatoes, chopped

Add olive oil to a saute pan and cook saute tomatoes over medium heat. Toss in the sausage and pasta and stir in pesto. Cook an additional 3 minutes or so. 

Remove from heat and serve with shredded Parmesan. Serve immediately. Enjoy!

Wednesday, February 7, 2018

Crock Pot Tuscan Tortellini Soup

So, as you can see I've had to make a move from my blog over to this one. It's been a process that's for sure, but I'm just happy to be up and running! This Crock Pot Tuscan Tortellini Soup is the perfect cold weather meal and let me tell's definitely been cold around here! It's hearty, healthy, and delicious!

Crock Pot Tuscan Tortellini Soup
Serves 6
WW PP=11
Cal 429, Carbs 48.5, Fat 15.8, Fiber 3, Protein 22.3

1 family size pkg refrigerated tortellini
1 12oz. pkg. ground Italian turkey sausage
2 cups baby spinach
4 cups fat free chicken broth
1 cup whole milk
1 can Italian diced tomatoes
2 cloves garlic, chopped
1 tsp. red pepper flakes
1 tsp. salt

Brown Italian Sausage. Drain and add to crock pot. Add remaining ingredients except for milk and tortellini.

Stir, cover, and cook on low 4-6 hours. Stir in milk and tortellini and continue cooking for another 30 minutes. Ladle into bowls and top with shredded parmesan cheese if desired. Enjoy!

Tuesday, February 6, 2018

Chicken Fajita Chopped Salad

Mixing things up for Taco Tuesday by making this Chicken Fajita Chopped Salad.  I'm always talking about my love for my Crock Pot and lately I've been trying to find new recipes to make in it. Since today was a busy one I cooked my chicken and peppers ahead of time in it and what a time saver! Can't wait to make this one again!

Chicken Fajita Chopped Salad
Makes 10 Cups
WW PP=2 per cup
Cal 97, Carbs 6.1, Fat 2.6, Fiber 3.5, Protein 11.7

16 oz. chicken tenderloins
2 tsp. taco seasoning
1/4 tsp cayenne pepper
8 cups lettuce
3 green onions, sliced
1 yellow onion, sliced
1 tomtato, chopped
2 cups sliced tri color peppers
1/2 cup corn black bean blend
1.5 cups crushed tortilla chips
4 oz. crumbled queso fresco cheese
1/4 cup pickled jalapenos, chopped
Juice of one lime

In a large bowl combine lettuce and remaining ingredients. Top with grilled chicken. Enjoy!

Arrange chicken in bottom of Crock Pot. Sprinkle dry seasonings over the chicken.
Top with the peppers and onions. Add lime juice.

Cover and cook on low 3-4 hours. Remove chicken from crock pot. slice, and assemble salad by combining lettuce and remaining ingredients and placing chicken and pepper/onion mixture on top. Enjoy!

Monday, February 5, 2018

Roasted Garlic Chicken and Veggies

After all of yesterday's Super Bowl food I knew I needed a food detox and wanted to prepare something healthy for dinner tonight. I opted for roasted chicken breasts along with some tasty veggies. Nothing like a healthy one pot meal on a busy weekday!

Roasted Garlic Chicken and Veggies
Serves 4

1-1.5lbs boneless skinless chicken breasts (if thick cut in half)
2 cups cubed sweet potatoes
2 cups whole green beans
2 cups baby carrots
8 cloves 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!

Sunday, February 4, 2018

Loaded Buffalo Chicken Potato Skins

Happy Sunday! In honor of Super Bowl I am sharing one of my all time favorite appetizer recipes with you. These Loaded Buffalo Chicken Potato Skins are super easy, healthy, and a fun twist on the traditional potato skin. They are delish!

Loaded Buffalo Chicken Potato Skins
Makes 12 potato skins
3ww pp per skin
Cal 137, Carbs 7g, Fiber 1g, Fat 5.7g, Protein 13.5

6 medium baking potatoes
13oz Swanson all white meat chicken in water, drained (about a can and a half)
6 oz reduced fat shredded cheddar cheese
1/3 cup Franks buffalo sauce
12 tbsp crumbled bacon
12 tbsp light sour cream
4 oz julienned carrots
chopped green onions

Scrub potatoes, pierce with a fork and microwave for 5 minutes. Remove from microwave and place in a pre-heated 400 degree oven. Bake for 90 minutes.

 Let cool and the cut each potato horizontally and scoop out the inside. Place the skins inside a 9x13 baking dish.

Meanwhile, in a mixing bowl combine chicken and buffalo sauce. Add about 2 tbsp of chicken into each potato skin. Top with a tablespoon of cheese and a tablespoon of bacon. Bake 7-8 minutes or until cheese is melted. Add 1 tbsp of light sour cream, carrots, and green onion. Enjoy!

Friday, February 2, 2018

Crock Pot Root Beer Pulled Pork Sliders

I decided to test out one of my Super Bowl Recipes for dinner tonight and boy am I glad that I did! These little sandwiches make the perfect party food. They are easy and my Crock Pot does all the work which makes it even better. They were the perfect combo of sweet and savory. A hit with the family!

Crock Pot Root Beer Pulled Pork Sliders
2 lb pork roast (I used a sirloin pork roast)
2 tbsp. BBQ Seasoning (I used McCormicks)
1 tbsp. liquid smoke
1 cup Root Beer
1.5 cups BBQ Sauce of your choice
Slider Buns

Place your roast in the bottom of the slow cooker. Sprinkle with BBQ Seasoning and pour in the Root Beer and liquid smoke.

Cover and cook on low 6 hours.

Remove pork and shred with two forks. Return to slow cooker and pour in the BBQ Sauce. Continue cooking for an additional 10 minutes.

Spoon shredded pork onto rolls. Serve with extra sauce if desired. Enjoy!

Wednesday, January 31, 2018

Honey Dijon Mozzarella Chicken

It's been a hectic day but I did want to post this amazing recipe before I finished up the rest of my errands. If you are a fan of Dijon Mustard then you will definitely want to give this chicken dish a try. It makes the perfect weeknight dinner!

Honey Dijon Mozzarella Chicken
Serves 4

16 oz boneless skinless chicken breasts
2 tsp garlic powder
3/4 cup shredded mozzarella cheese (I used reduced fat)
1/2 cup dijon mustard (I used Gray Poupon)
1 tsp. olive oil
1 tbsp. Honey

Pre-Heat Oven to 400.

Whisk dijon, olive oil, and honey together. Set aside.

Arrange chicken in the bottom of a baking dish. Season with garlic powder and pour mustard mixture over the chicken. Cook for 20 minutes. Flip Chicken over and evenly sprinkle cheese over the top.

Continue cooking for another ten minutes or until chicken is cooked through.


Tuesday, January 30, 2018

Crispy Ranch Chicken BLT Tacos

Happy Taco Tuesday! I needed something quick and easy tonight for dinner so these Crispy Ranch Chicken BLT Tacos were my lazy version of a popular favorite in my house. They can be ready in under 30 minutes and are delish!

Crispy Ranch Chicken Tacos
Makes 10 Tacos

1 bag crispy chicken tenderloins (cooked using oven method on package)
2 tomatoes, chopped
1 head romaine lettuce, chopped
1/3 cup light ranch dressing
1/2 cup bacon bits
10 flour tortillas

Cut tenderloins into chunks and divide among tortillas. Top with bacon, lettuce, and tomato. Drizzle ranch over each taco. Enjoy!

Monday, January 29, 2018

Spicy Thai Noodle Bowls

Confession....I've never had Thai food before. Now I do realize that this isn't "authentic" Thai Cuisine but for my first time eating/making a Thai Inspired Recipe it was pretty gosh darn good! My family agrees! We do like things spicy in my house so I did end up adding a little extra sriracha and I did not use Cilantro since I'm not a big fan of the herb. Other than that...the dish turned out amazing! Next up will be a more authentic Thai recipe. I'll keep you guys posted!

Spicy Thai Noodle Bowls
Adapted from Life Made Simple
Serves 6

1 lb. lingunie
1/8 cup canola oil
2 tsp. sesame oil
1/3 cup soy sauce
2 tsp. rice vinegar
1/2 tsp. Sriracha (more to taste)
1/2 tsp. chili garlic paste
1 tbsp. peanut butter
2 tbsp. honey
2 cloves garlic, minced
1 green onion, minced
1 cup sliced carrots
1 zucchini sliced
½ c. dry roasted peanuts, chopped
¼ tsp. crushed red pepper flakes
2 tbsp. sesame seeds

Bring a large pot water to boil. Add spaghetti and cook till al dente.

Meanwhile, in a small mixing bowl, combine the canola, sesame oil, soy sauce, rice vinegar, Sriracha, garlic paste, peanut butter, honey, minced garlic and minced green onion. Whisk until smooth.

Drain the noodles and return to the pot. Add the sauce, zucchini,  red bell pepper, carrots, peanuts, crushed red pepper flakes and sesame seeds. Toss until combined, serve and garnish as desired. Enjoy!

Sunday, January 21, 2018

Cajun Chicken Pasta

Happy Sunday! It's a damp and dreary one in my neck of the woods so I wanted a good dose of comfort food for dinner. You can't go wrong with Cajun Chicken Pasta. This recipe is pretty simple and one of my favs!

Cajun Chicken Pasta
Serves 6

16 ounces penne or other short pasta
4 boneless skinless chicken breasts cooked and sliced
1/4 cup butter
3 cloves garlic, crushed
2 1/2 cups evaporated milk
1 teaspoon Cajun seasoning
1/2 cup shredded Parmesan cheese
1 tomato, chopped
3 green onions, sliced

Cook pasta according to package directions. Drain; set aside.

In a small saucepan, melt the butter. Add garlic; cook and stir for 30 seconds. Stir in evaporated milk, Cajun seasoning, and parmesan cheese. Whisk together on low heat for 5 to 6 minutes, until sauce is thickened. Pour the sauce over the pasta. Slice the chicken and portion it on top of each serving of pasta. Serve with chopped tomato and green onion. Enjoy!

Thursday, January 18, 2018

Honey Balsamic Pork Chop Skillet

In my effort to be more creative with dinners this year, I've come up with another new recipe for my
family. I rarely make pork chops but picked some up since they were on sale at my local grocery store. Now, I do love a good skillet so I knew this recipe would be a winner. Serve along side your favorite veggie and dinner is served!

Honey Balsamic Pork Chop Skillet
Serves 4

4 boneless pork chops (or 8 thin boneless chops)
1/2 cup balsamic vinegar
1/4 cup honey
1 tsp. red pepper flakes
1/4 tsp salt
1 garlic cloved, chopped
3 green onions, sliced
2 cups green beans

Sprinkle pork chops with pepper flakes and salt.

In a large skillet, heat oil over medium heat. Add chops and cook for 5-7 minutes on each side (depending on thickness) or until meat reaches desired doneness. Remove from skillet. 

In the same skillet, whisk together the vinegar, honey, green onions, and garlic. Bring to a boil. 

Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. 

Return chops to the skillet and add in the green beans. Continue cooking over low heat and additional five minutes or so. Serve immediately. Enjoy!

Wednesday, January 17, 2018

Slow Cooker Teriyaki Meatball Bowls

Happy Hump Day! I'm glad we are halfway through the week because I am definitely ready for the weekend! My Slow Cooker is my best friend on busy days when I don't feel like whipping something up last minute. I had some homemade meatballs in the freezer that I needed to use up and decided on these Teriyaki Meatballs. Not sure why I haven't tried them before because I am clearly missing out! These were so good that I decided to turn them into a delicious and healthy bowl!

Slow Cooker Teriyaki Meatball Bowls
Serves 4

24 meatballs (frozen or homemade) 
2 tbsp. honey
1/2 cup low sodium soy sauce
1 tsp. rice wine vinegar
1 tsp. sesame oil
1 tsp. red pepper flakes
2 cups green beans
4 cups cooked rice
sesame seeds and green onions for topping

Place meatballs in crock pot. 

In a mixing bowl whisk together honey, soy sauce, rice wine vinergar, sesame oil. and red pepper flakes. Pour over meatballs. Cover and cook on low for 2 hours. (Possibly longer if frozen)

To assemble bowls-Lay six meatballs over one cup rice. Add in 1/2 cup green beans and top with green onions and sesame seeds. Enjoy!

Tuesday, January 16, 2018

Sheet Pan Italian Chicken Sausage and Veggies

Happy Tuesday! Still trying to stay warm over here so it's a sheet pan meal type of Tuesday. I love Chicken Sausage so I knew I would love this dish. Easy and Healthy. The perfect weeknight recipe!

Sheet Pan Italian Chicken Sausage and Veggies
Serves 4

12 oz italian chicken sausage, sliced
2 tbsp. olive oil
2 zuchinnis, sliced
1 cup grape tomatoes
1 red onion, cut into chunks
2 yukon gold potatoes, par cooked and cubed
1 tsp. red pepper flakes
1 tsp. salt
1 tsp. garlic powder
1 tsp. oregano

Pre-Heat Oven to 400

Arrange all your veggies and sausage on the sheet and season with salt, garlic powder, and red pepper flakes. Toss in olive oil.

Bake 30-35 minutes or until veggies are nicely browned. Enjoy!

Monday, January 15, 2018

One Pot Chili Cheese Pasta

Yes, folks another Chili recipe! It's cold and snowy and the prefect reason to whip up a batch of Chili. Although this time around I'm adding pasta to the mix to make it even heartier but it's still healthy! I also love when I can make everything in one pot. Easy peasy!

One Pot Chili Cheese Pasta
Serves 6
Cal 337, Carbs 30.6, Fat 10.8, Fiber 3, Protein 26.6

1.5lbs lean ground beef or turkey (I used lean turkey)
6 oz. pasta of your choice
3/4 cup reduced fat sharp cheddar cheese
1 envelope chili seasoning (I used Chili Magic since I had it in the house)
1 can petite diced tomatoes, undrained
4 cups fat free low sodium beef broth
1 cup  fire roasted corn and poblano pepper blend

In a large skillet brown meat. Drain and add in the chili seasoning, tomatoes, corn/pepper blend, and beef broth. Bing to a boil and add in the pasta. Cover and cook for 8 minutes or until pasta is tender. Stirring often. Stir in cheese. Garnish with additional cheese, cilantro, green onions, sour cream or any of your favorite chili toppings. Enjoy!

Thursday, January 11, 2018

Grilled Chicken Fajita Salad

It's only normal to grill in January in Chicago....right? I just had to get out and grill since the weather was close to 60 degrees! Yum Yum Yum! That is all I have to say about this delicious salad! Marinated grilled chicken, fresh chopped romaine lettuce, caramelized onions, peppers, tomatoes, black beans, cheese, and a low fat Chipotle Ranch Dressing, topped with tortilla strips. This meal was a HUGE hit in my house. If you like Chicken Fajitas then you will want to make this salad!

Grilled Chicken Fajita Salad
Makes 8 cups
WW PP=2 per cup
Cal 113, Carbs 7.1, Fat 3.3, Fiber 2.2, Protein 10.2

2-6 oz. boneless skinless chicken breasts
8 cups chopped romaine lettuce
2 tsp. fajita seasoning
1/2 cup black beans
1/2 cup reduced fat shredded cheddar jack cheese
1 can chopped green chiles
1 red onion, sliced and sautéed
1 plum tomato, chopped
1/2 cup tortilla strips
dressing of your choice (I made a spicy chipotle ranch dressing using a hidden valley packet)

Sprinkle chicken with fajita seasoning and let marinate at lest 30 minutes.

Grill chicken 7-8 minutes per side or until juices run clear. Slice chicken and set aside.

To assemble salad-Toss lettuce and remaining ingredients together. Top with sliced chicken and drizzle with dressing of your choice. Enjoy!

Wednesday, January 10, 2018

Crock Pot Green Chicken Chili

My Crock Pot is certainly getting a work out this week! The damp chilly weather has me craving comfort foods like soups and chili. This Green Chicken Chili is hearty, yet healthy, and will warm you right up. Serve alongside some crusty bread or tortilla chips and you've got a delicious filling meal!

Crock Pot Green Chicken Chili
Serves 4
Cal 245, Carbs 23, Fat 5.5, Fiber 5.2, Protein 25.7

16 oz. boneless skinless chicken breasts
1 tsp. garlic powder
1 tsp. chili powder
1 jar salsa verde
1 cup corn
1 cup great northern beans, rinsed
1/2 cup pickled jalapenos
Any additional toppings of your choice (I love cheese, cilantro, corn chips, sour cream)

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!

Tuesday, January 9, 2018

Crock Pot Beef Stroganoff

I'm back with an oldie but goodie on the blog today! Nothing like cold weather to put me in the mood for comfort food and you can't go wrong with a comfort food classic like Crock Pot Beef Stroganoff. My version is a bit lighter so you can indulge without the guilt. It's hearty, creamy, and delicious!

Crock Pot Beef Stroganoff
Serves 6
Cal 221, Carbs 9.5, Fat 11.5, Fiber 1g, Protein 14

1.5 lbs stew meat
1 clove garlic, chopped
1 cup fat free low sodium beef broth
1 packet dry onion soup mix
1 cup sliced mushrooms (I used Baby Bellas)
1 cup reduced fat sour cream

Arrange stew meat in bottom of crock pot. Add in broth, soup, and garlic. Cover and cook on low 7-8 hours or until meat is tender. 20 minutes before serving stir in mushrooms and sour cream. Serve over hot cooked egg noodles. Enjoy!
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