Wednesday, May 9, 2018

Spinach, Bacon, and Roasted Red Pepper Skillet






I love Breakfast for dinner but I wanted to prepare something different than the usual ham and eggs. I am so glad I decided on this dish! Fresh baby spinach, bacon, and roasted red peppers made this skillet a fun and delicious twist on the traditional. It was a hit with the entire family!


Spinach, Bacon, and Roasted Red Pepper Skillet
Serves 4
Ingredients
1 bag diced hash brown potatoes
1 onion chopped
3 cups fresh baby spinach
6 roasted red peppers, diced (I used Mezzeta)
10 slices bacon cooked and crumbled
1 tsp. pepper
1 tsp. salt
1 tsp. garlic salt
2 cups sharp shredded cheddar cheese
8 eggs
2 tablespoons canola oil


Heat oil in large saucepan. Add potatoes and season with salts and pepper. Toss in onions and cook for about 10 minutes per side or until potatoes are crispy and veggies are tender. Add peppers, spinach, bacon, and cheddar cheese.

Cover and cook for about five minutes or until spinach is slightly wilted and cheese is melted. Top with eggs of your choice. Enjoy!

Monday, May 7, 2018

Greek Chicken Skewers



Everyone knows that food is more fun on a stick! (Or at least I think so!) So, I knew these Greek Chicken Skewers would be a hit with the family. Super healthy and flavorful, this recipe makes the perfect spring dinner!


Greek Chicken Skewers
Makes 6-7 Skewers
WW PP=2
Cal 92, Carbs 3.8, Fat .66, Fiber 2, Protein 16.3


Ingredients
1.5lbs boneless skinless chicken tenderloins, cut into pieces
2 tbsp. Lemon Parlic Seasoning Blend (I like Mrs. Dash)
1 large bell pepper cut into chunks
1 large red onion, cut into chunks
Cherry or Grape Tomatoes
Tzatki Sauce for dipping, optional


Season chicken with lemon pepper seasoning. Thread the chicken, tomatoes, peppers an,d onion onto skewers.

Grill over medium-high heat until cooked through, about 3-4 minutes per side.
Serve over rice with Tzatki Sauce for dipping, if desired. Enjoy!

Thursday, May 3, 2018

Grilled Honey Mustard Chicken Spinach Salad



Nothing like 80 degree temps to put you in the mood for a salad. Well, I confess...I like salads any time of year but there is something about warm weather and salads for dinner. I love Honey Mustard and so does my family so I knew this salad would be a hit!


Grilled Honey Mustard Chicken Spinach Salad
Makes about 10 cups
WW PP=3 per cup
Cal 129, Carbs 5.9, Fat 5.8, Fiber 3, Protein 14.7


Ingredients
16 oz. chicken tenderloins, grilled
1 bag fresh baby spinach
1 avocado, chopped
1 tomato chopped
1/3 cup lite Honey Mustard Dressing
1 cup reduced fat shredded cheddar cheese
1/2 cup crumbled bacon or bacon bits
3 hard boiled eggs, sliced

To Assemble Salad-
Combine all ingredients together. Top with sliced chicken. Drizzle with additional honey mustard if desired. Enjoy!

Tuesday, May 1, 2018

Grilled Chicken Caesar Pasta Salad



I've been slacking when it comes to posting on my blog lately. I have a couple of recipes that I've been meaning to post but haven't gotten around to it until now. I love a good Caesar Salad but I'm still a bit iffy when it comes to purchasing romaine lettuce. Instead I settles on this Grilled Chicken Caesar Pasta Salad which is healthy super tasty and curbs my Caesar salad craving!


Grilled Chicken Caesar Pasta Salad
Serves 6
WW PP=10
Cal 375.8, Carbs 46, Fat 10.5, Fiber 5, Protein 27.1

Ingredients
4 boneless skinless chicken breasts
2 tsp. garlic powder
12 oz. short pasta of your choice, cooked to al dente
1 tomtato, chopped
1/2 cup light caesar dressing
1/2 cup croutons
1/2 cup freshly grated parmesan cheese
Juice of one lemon

Season chicken with garlic powder and grill 5-7 minutes per side over medium heat or until juices run clear. Slice and set aside.

Toss pasta, dressing, tomato, and lemon juice together. Combining well. Top with sliced chicken, croutons, and cheese. Enjoy!
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