Wednesday, April 11, 2018

Lemon Garlic Chicken Caesar Salad



Happy Wednesday! I had a serious about with stomach flu the past couple of days which had me bed bound and let me tell you....the stomach flu is no joke! I'm just happy to be feeling better and since it was actually pretty nice outside today I decided on this Lemon Garlic Chicken Caesar Salad.  Chicken Caesar Salad has to be "hands down" my favorite! This recipe is a twist on my traditional favorite and not only is it healthy, it is delicious! A hit with my entire family!

Lemon Garlic Chicken Caesar Salad
Makes Approx. 10 cups
WW PP=4
Cal 145, Carbs 6.2, Fat 6.3, Fiber 3.5, Protein 17.2

Ingredients
16 oz. boneless skinless chicken breasts
1 tsp. garlic powder
1 tsp. garlic salt
Juice of one lemon
1/2 tsp red pepper flakes
1/2 shredded parmesan cheese
1/2 cup croutons
1 tomato, chopped
8 Romaine Hearts, chopped
1/2 cup reduced fat Caesar dressing
2 hard boiled eggs, sliced


Season chicken with garlic powder, garlic salt, red pepper and lemon juice. Grill about 5-7 minutes per side or until juices run clear. Slice and set aside.



In a large bowl toss together lettuce and remaining ingredients. Drizzle dressing over top and enjoy!

Tuesday, April 3, 2018

Crock Pot Chicken Parmesan Soup



It's April and what am I making for dinner? Soup. Yep,that's right! I think mother nature is still confused in Chicagoland. It's cold, rainy, and tonight they are calling for snow. So soup it is! You can't go wrong with chicken, cheese, and pasta, combined into a tasty soup. It is downright delicious and weight watcher friendly. Comfort food in a bowl. Yum!

Crock Pot Chicken Parmesan Soup
Serves 6
WW PP=7
Cal 278, Carbs 33.3, Fat 4.6, Fiber 3, Protein 24.6

Ingredients
16 oz. boneless skinless chicken tenderloins
4 cups fat free chicken broth
1 28 oz. can crushed tomatoes
1 garlic clove, chopped
1 tsp. dry Italian seasoning blend
1 green bell pepper, chopped
1 tsp. red pepper flakes
1 tsp. salt
1 cup Italian style diced tomatoes
8 oz. pasta of your choice, cooked to al dente (I used penne)
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese

Arrange chicken in bottom of crock pot. Add remaining ingredients except for the pasta and cheeses. Cover and cook on low 4-5 hours.

Remove chicken from crock pot, shred, and return to pot. Stir in cheeses.

 To serve add some of the cooked pasta to bottom of each bowl. Ladle in soup. Top with extra shredded cheese and fresh basil if desired. Enjoy!

Monday, April 2, 2018

Sheet Pan Jambalaya



I'm serving up another Sheet Pan Meal tonight. I decided to give this Sheet Pan Jambalya a try. It's still pretty chilly around here and I wanted a meal that would warm us up and boy did it ever! If you like meals with a bit of a "kick" then be sure to give this Sheet Pan Jambalaya a try!

Sheet Pan Jambalaya
Adapted from Tasty
Serves 4

Ingredients
1 medium medium yellow onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup fire roasted corn
2 cups cajun chicken sausage, sliced into coins
1 tsp. olive oil
1 ¼ tablespoons creole seasoning, divided
1 lb (455 g) raw shrimp, peeled and deveined
½ teaspoon paprika
4 cups rice, cooked

Preheat the oven to 425°F
On a large baking sheet, arrange the onion, bell peppers, and chicken sausage. Drizzle with olive oil and season with 1 tablespoon Creole seasoning, or to taste. Mix everything together well. Bake for 8 minutes, or until chicken sausage begins to brown.

While the vegetables and chicken sausage are cooking, place the shrimp in a small bowl. Season with 1 teaspoon Creole seasoning and ½ teaspoon paprika. Stir to coat. Remove the vegetables and sausage from the oven, and add the seasoned shrimp and corn. Mix everything together. Return to the oven for 6 minutes, or until the shrimp is just done. Remove from the oven and add the cooked rice, mixing everything together well. Garnish with sliced scallions if desired and serve immediately. Enjoy!
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