Wednesday, November 14, 2018

Tuscan Sausage Soup

Brrr....It's cold out! Way too cold for November! But cold weather= soup weather! I wanted something warm and hearty for dinner and this Tuscan Sausage soup was it! I made mine in the crock pot and I also used Hot Italian Turkey Sausage to keep the calories down, but you would never know it by the taste. This soup was easy and amazing!

Tuscan Sausage Soup
Makes 8 Cups
Cal 159.8, Carbs 12.2, Fat 6.6, Fiber 2.2, Protein 14.5

4 cups low sodium chicken broth
1 cup water
1 can petite diced tomatoes, undrained
1 can great northern beans, rinsed
2 cups diced potatoes
1 lb. hot italian turkey sausge
1 small yellow onion, chopped
4 cups baby spinach
2 cloves garlic, chopped

Cook sausage until no longer pink and add to crock pot. Pour in chicken broth, water, and remaining ingredients. Cover and cook on low 7-8 hours.

Ladle into bowls and top with shredded parmesan cheese, if desired. Enjoy!

Wednesday, October 17, 2018

Slow Cooker Greek Lemon Chicken

Happy Hump Day! Anyone else waiting impatiently for the weekend? After my vacation last week I definitely need to detox and get back on track so I decided to make one of my healthy favorites for dinner tonight! Greek Lemon Chicken. I'm obsessed with Orzo lately, and what goes great with orzo? Yep, Greek Chicken! Combine the two and you've got a fresh and flavorful meal that is healthy and easy! My kind of weeknight dinner!

Slow Cooker Greek Lemon Chicken 
Serves 4
Cal 146, Carbs 2.5, Fat 3.7, Protein 25.7

16 oz. boneless skinless chicken
1 large lemon plus 3 tbsp. fresh lemon juice
2 tsp. oregano
1 tsp. salt
1 garlic clove, minced
1 tbsp. lemon pepper seasoning (I use Mrs. Dash)
1/2 cup feta cheese
one tomato, chopped
1/2 onion, chopped

Arrange chicken in bottom of crock pot. Add remaining ingredients, except for tomato, feta, and onion. Cover and look on low 3-4 hours.

Sprinkle with feta cheese, tomato, and onion and serve with fresh lemon. Enjoy over orzo or rice!

Monday, October 15, 2018

Spicy Italian Sausage and White Bean Skillet

I know it's been forever (literally) since I've posted a recipe. Has it really been since July? Summer has come and gone and now in my neck of the woods it is flat out COLD! With these chilly temps we've been having I decided I needed a hearty yet healthy, meal to warm us up and this Spicy Italian Sausage and White Bean Skillet was the perfect dinner. I used turkey sausage to keep the calories down so it is healthy and weight watcher friendly. A win/win in my book!

Spicy Italian Sausage and White Bean Skillet
Serves 4

16 oz. hot Italian Turkey Sausage
1 bag fresh baby spinach
2 cans cannellini beans, rinsed
1 can petite tomatoes, drained
1 tbsp minced garlic
salt and pepper to taste

Remove the casing from the sausage and add the sausage to a large deep skillet, and Sauté the sausage over medium heat, breaking it into pieces as you go, until the sausage is cooked through, brown, and crispy on the edges (about 10 minutes).

While the sausage is cooking, rinse and drain the cannellini beans. Once the sausage is browned add the beans, garlic, and spinach, stirring until wilted. Next add in the diced tomatoes and salt/pepper. Simmer until heated through. Top with fresh grated parmesan if desired. Enjoy!

Monday, July 16, 2018

Creamy Grilled Chicken Caesar Pasta Salad

I've been slacking when it comes to posting on my blog lately and here it is the middle of July and summer is just flying by! 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 wanted to make it more hearty for dinner so I decided on this Creamy Chicken Caesar Pasta Salad. Super easy and super yummy!

Creamy Grilled Chicken Caesar Pasta Salad
Serves 8

4 boneless skinless chicken breasts
2 tsp. garlic powder
12 oz. short pasta of your choice, cooked to al dente
1 cup crumbled bacon
1/2 cup light creamy caesar dressing (I like Kraft)
1/2 cup croutons, crushed
1/2 cup freshly grated parmesan cheese
2 hard boiled eggs, sliced
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, bacon, eggs, and lemon juice together. Combining well. Top with sliced chicken, croutons, and cheese. Enjoy!

Wednesday, July 11, 2018

Chicken Parmesan Pasta Toss

Chicken Parmesan Pasta Toss
Serves 8

1.5lbs bonesless skinless chicken tenderloins, cut into pieces
1 cup Italian style panko bread crumbs
1/3 cup grated Parmesan cheese
1 egg white, beaten
2 cups marinara sauce
1 cup cubed mozzarella cheese
16 oz. bowtie pasta cooked to al dente
Fresh basil for garnish

Pre-Heat Oven to 400.

In a small bowl combine grated parm and bread crumbs.

Dip chicken pieces into egg mixture.  Dip into cheese/breadcrumb mixture and place onto a foil lined baking sheet.

Bake for 20 minutes or until golden brown and chicken is cooked through.

Remove from oven and toss with hot cooked pasta, sauce, and cubed cheese. Top with fresh basil and more parmesan if desired. Enjoy!

Monday, June 25, 2018

Crock Pot Bourbon Chicken

I'm pulling this recipe up from the archives. It's an oldie but a goodie! My version is without the actual "Bourbon" and calls for boneless skinless chicken thighs but you could always sub chicken breasts if you wanted to lower the calories. Either way it's delish!

Crock Pot Bourbon Chicken
Serves 4

1.5lbs boneless skinless chicken thighs
1/4 cup brown sugar
1/3 cup soy sauce
1 tbsp. apple cider vinegar
1 tbsp chopped garlic
1 tsp red pepper flakes
1 tbsp ketchup
1 tsp. sesame oil

Arrange chicken in the bottom of the crock pot. Meanwhile whisk remaining ingredients together and pour over chicken. Cover and cook on low 3-4 hours.

Break chicken into pieces and top over hot cooked rice. Enjoy!

Wednesday, June 20, 2018

Slow Cooker Fire Roasted Pot Roast

I've really been slacking when it comes to blogging lately. I think my last published blog post was over a month ago! As my son gets older, I get busier and I've been finding it much harder to post recipes on a daily basis like I used to. I do try and post what I make on my Instagram page but they haven't been making it over here to the blog. Anyway, I did want to share one of my all time favorite Slow Cooker recipes today. I love a good Pot Roast but I hate using my oven in the Summer. Hence why this Slow Cooker Fire Roasted Pot Roast makes the perfect summer meal! It's simple and you can use whatever veggies you'd like. It's a winner in my house!

Slow Cooker Fire Roasted Pot Roast
Serves 6

2 lb. boneless lean chuck roast
2 garlic cloves, chopped
2 tsp. salt
1 tsp. garlic powder
1 can fire roasted diced tomatoes, undrained
2 cup baby carrots
1 large onion, cut into chunks
1 tsp. red pepper flakes
1/4 cup beef broth

Place roast in bottom of slow cooker. Season with salt and garlic powder. Top with veggies, fire roasted tomatoes, and beef broth.

Cover and cook on low 8 hours.

Ladle meat over mashed potatoes or cooked noodles. Top with chopped parsely and red pepper flakes. Enjoy!
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