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

Ingredients
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



Brr...it'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

Ingredients
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

Ingredients
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

Ingredients
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 ya....it'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

Ingredients
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

Ingredients
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

Ingredients
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

Ingredients
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
Ingredients
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!
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