Thursday, February 28, 2013

Slow Cooker Dr. Pepper Chicken

I've seen lots of recipes for Dr. Pepper Pulled Pork and Chicken that look so yummy. I decided to create my own diet friendly version of Dr. Pepper Chicken using boneless skinless chicken breasts. It was so easy to prepare and so good!

Slow Cooker Dr. Pepper Chicken
Serves 6
Cal 137, Fat 1.6g, Carbs 12g, Fiber 0g, Protein 25g

24 oz pkg boneless skinless chicken breasts
1 12 oz can Dr. Pepper (I used diet)
2 tbsp brown sugar
1 onion soup mix packet (I like Lipton)
1 tsp liquid smoke
2 tsp cornstarch

Toss all your ingredients into the slow cooker. Cover and cook on low for 4-5 hours or on high for 3-4 hours. About 15 minutes before serving, remove chicken from slow cooker and whisk in cornstarch. Let the liquid cook for about 10 minutes or until thickened. Serve chicken and sauce over rice or potatoes. Enjoy!

This recipe can also be found at this party

Baked Chilean Sea Bass and Blue Cheese Crusted Filet Mignon

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Baked Chilean Sea Bass
A delicious flaky and mild tasting fish
4 Certified Steak &Seafood Chilean Sea Bass Fillets
2 tbsp Extra Virgin Olive Oil
2 tbsp Old Bay Seasoning
2 tsp fresh lemon juice
Pre Heat oven to 350
On a foil lined baking sheet drizzle fish fillets with evoo. Squeeze your lemon juice evenly over the fish and sprinkle with Old Bay seasoning. Bake for 20-25 minutes. Enjoy!
Blue Cheese Crusted Filet Mignon
A very tender and juicy steak
4 Certified Steak and Seafood Filet Mignon Steaks
2 tablespoons bleu cheese crumbles
1/4 cup plain bread crumbs
1/2 teaspoon olive oil, plus 1 tablespoon
Salt and freshly ground black pepper, for seasoning
1 cup beef stock
1 teaspoon crushed garlic
Preheat oven to 400. Line a baking sheet with foil and set aside.
In a small bowl combine bread crumbs, blue cheese, and 1/2 tsp of olive oil.
Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet. Top each steak with 1/4 of blue cheese mixture.
Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done. Enjoy!

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Wednesday, February 27, 2013

Slow Cooker Spicy Tortellini Soup

I'm wondering if it will ever stop snowing around here. We have a foot of snow on the ground and it is still snowing! I clearly went on vacation too early this year. I am longing for warmth and sunshine and I don't think we will be seeing the crazy warm temps that we did last Spring. So, the chances of having another 80 degree St.Patricks Day are probably slim. Sigh...Anyway, today is the perfect day for soup. This tortellini soup is a hearty and filling soup and figure friendly! I served mine with a salad and breadsticks. It was delish!

Slow Cooker Three Cheese Tortellini Soup
Serves 6
Cal 218, Fat 6.1g, Carbs 27.8g, Fiber 2g, Protein 12.5g

3 cups three cheese tortellini (I used Buttoni)
1 cup chopped pepperoni (I used turkey pepperoni)
4 cups beef broth
1 cup marinara sauce
1 1/2 cups water
2 cloves garlic, roughly chopped
1 green pepper, chopped
1 onion, chopped
2 cups baby spinach
1 tsp Italian seasoning
1 tsp red pepper flakes
salt and pepper to taste

In the bottom of your slow cooker add all ingredients except the pepperoni and tortellini. Cook on low for 4-5 hours or until veggies are tender. Add your pepperoni and tortellini and continue cooking for another 30 minutes. Top with shredded Parmesan if desired. Enjoy!

Tuesday, February 26, 2013

Chili Cheese Enchiladas

I make a lot of chicken (which don't get me wrong, I do love) but these enchiladas were a nice change. They were also very simple to make and were so so good!

Chili Cheese Enchiladas
Adapted from Taste of Home
Makes 10 Enchiladas
1 Enchilada=3 WW PP
Cal 138, Fat 5.4g, Carbs 12.2, Fiber 2g Protein 10.2

12 oz lean ground turkey
1/2 cup chopped onion
1/3 cup picante sauce
1/4 cup water
1 cup enchilada sauce
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 cup reduced fat mexican cheese blend, divided (I used Sargento)
10 white corn tortillas
Sour Cream, Tomatoes, Shredded Lettuce, Green Onion for toppings, optional

In a large ovenproof skillet, cook ground turkey and onion over medium heat until the meat is no longer pink; drain. Stir in the chili powder, cumin, garlic, water, and picante sauce. Simmer, uncovered, for 10 minutes. Stir in 1/2 of your shredded cheese.

In a 13x9 baking dish arrange the tortillas and evenly spoon in your filling. Roll and place seam side down. Top with remaining cheese and enchilada sauce.

Bake at 350° for 20-25 minutes or until heated through. Enjoy!

Monday, February 25, 2013

Ham and Cheese Rotini

Last week while on the Betty Crocker website I cam across a recipe for Ham and Cheese Ziti that looked fabulous. I really wanted to make it but I unfortunately can not find a lower calorie ziti pasta so I decided to make it with Rotini instead. I knew my toddler would gobble it up but I needed to convince the hubster that this was so much better than mac and cheese. (He isn't a huge fan) He loved it and so did I. I see myself making this a lot in the future.

Ham and Cheese Rotini
Heavily Adapted From Betty
Serves 4-6
Cal 271, Fat 9.5, Carbs 28g, Fiber 3g, Protein 18g

8 oz Rotini Pasta (I used Barilla white fiber)
1 1/2 cups shredded five cheese Italian blend, divided (I used Kraft)
2 oz light cream cheese
1 cup milk (I used skim)
1 clove garlic, finely chopped
1/2 tsp Dijon mustard
8 oz cubed deli ham
2 tbsp grated Parmesan cheese

Heat oven to 350ºF. Cook and drain pasta as directed on package.

While pasta is cooking, melt cream cheese in a saucepan over low heat. Add in the milk and garlic.
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in your mustard and one cup of the shredded cheese. Cook, stirring occasionally, until cheese is melted.
Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Top with remaining cheese and Parmesan.

Bake uncovered 20 to 25 minutes or until bubbly. Enjoy!

This recipe can also be seen at this Party

Sunday, February 24, 2013

Crispy Ranch Chicken Tenders with Sweet Potato Wedges

I make chicken in my crock pot all the time, but rarely in the oven. Since it is just myself and my toddler for dinner tonight, I decided to make something kid friendly and simple. I was also in the mood for oven fries but wanted something healthier so I used sweet potatoes instead. My husband hates them so I never have them and since he wasn't home I figured why not? The chicken was so crispy and flavorful and the sweet potato wedges were a big hit with the little guy!

Ranch Chicken Tenders
WW PP=2 per Tender
Cal 101, Fat 2.4, Carbs 9.8g, Fiber 1g, Protein 9.7g

12 oz chicken tenders
1 pkg shake n bake extra crispy
1/2 packet dry ranch seasoning mix
1/4 cup ranch dressing (I used lite)

In a small bowl combine the shake n bake and ranch seasoning mix. Set aside. Add you ranch dressing to another bowl and set aside. Take your chicken tenders and dip in the ranch dressing and then into the dry seasonings. Coat well. Put the tenders into a lightly greased baking dish and cook for 25-30 minutes at 375 or until juices run clear. Serve with additional ranch or any other dipping sauces of you choice. Enjoy!

Sweet Potato Wedges
Serves 4 (Approx 9 wedges)
2 large sweet potatoes
1/8 cup extra virgin olive oil
1 tbsp paprika
Kosher Salt

Cut potatoes into wedges and toss in extra virgin olive oil. Add you paprika and salt. Bake at 450 for 30 minutes turning once halfway through. Enjoy!

Saturday, February 23, 2013

Lucky Shamrock Rice Krispie Treats

Yes, I know it's still February but while at the grocery store today I came across these cute Shamrock cookie cutters and I had to buy them. I figured, why not use them today? My husband is working and it would be fun to make these with M. I rarely make sweets anymore but I figured I'd splurge and make these cute Shamrock treats. They were so easy to make and my son had a great time decorating them.

Lucky Shamrock Rice Krispie Treats

3 tablespoons butter or margarine
1 10z package marshmallows (mini work too)
6 cups Kellogg's Rice Krispies cereal
Green frosting or decorating gel
Green decorating sugar (optional)

In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.  Remove from heat. Add cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using cookie cutter coated with cooking spray cut into shamrocks. Decorate with frosting and decorating sugar (if desired). Best if served the same day. Enjoy!

Friday, February 22, 2013

Buffalo Shrimp Nachos

These nachos are the perfect Friday night meal for those who observe Lent. I always find it challenging to come up with new meals during Lent. In the past our Friday night dinners during Lent consisted of tuna subs or veggie pizza. Of course those are tasty but I wanted to break away from the same old dinners and these nachos were the perfect choice! Spicy and delicious!

Buffalo Shrimp Nachos

2 cups peeled and tail off cooked shrimp
1/2 cup buffalo wing sauce (We love Franks)
1 1/2 cup shredded cheddar/jack cheese
1 bag tortilla chips (I used scoops)
1/2 cup ranch sour cream
shredded lettuce, green onions, and diced tomatoes if desired

Toss shrimp with Buffalo Wing Sauce.
Layer shrimp mixture with chips and cheese in baking dish or cookie sheet.
Bake at 350°F for 10 min or until hot and cheese is melted. Top with ranch sour cream and blue cheese crumbles (if desired) along with any other toppings of your choice. Enjoy!

This recipe is also linked to this party

Thursday, February 21, 2013

Slow Cooker Cheesy BLT Chicken

The inspiration behind this dish came from a dip I made for Super Bowl. The flavor combinations were so good I figured why not try to recreate it with chicken. I did replace the lettuce for spinach since I was using the slow cooker and it turned out fantastic! This recipe is a definite keeper!

Slow Cooker Cheesy BLT Chicken
Serves 6
Cal 237, Fat 10g, Carbs 2g, Fiber 1g, Protein 29g

24 oz boneless skinless chicken breasts
1 cup shredded cheddar cheese (I used reduced fat)
1/2 cup cooked and crumbled bacon (bacon bits work well too)
1 cup fresh baby spinach
1/2 cup chopped grape tomatoes
1 tbsp worcestershire sauce

Place your chicken in the bottom of the slow cooker. Add your worsterchire, spinach, tomatoes, and 3/4 cup of the shredded cheddar. Cook on low for 4 hours. During the last 30 minutes of cooking, add your remaining cheese and sprinkle the bacon on top. Serve over hot cooked rice or noodles. Enjoy!
This recipe can also be found at this Party

Wednesday, February 20, 2013

Spicy Carne Asada Tacos

I've really been craving Mexican lately and these tacos definitely curbed my craving! They were also a nice change from beef tacos and they were a hit with the hubby! I can't wait to make these again soon!

Spicy Carne Asada Tacos
Makes Approx 8 tacos
WW PP=4 per taco (calculated with steak, tortilla, lime juice, and veggies)
Cal 159, Fat 5.5g, Carbs 14g, Fiber 1g, Protein 12g

16 oz lean skirt steak
4 tbsp spicy pepper rub (I used McCormicks Spicy 5 Pepper)
2 garlic cloves, cut in half
2 tsp freshly squeezed lime juice
1/2 tbsp extra virgin olive oil
8 flour tortillas
shredded lettuce, cheese, tomatoes, sour cream, salsa for toppings

Lay your steak in a baking dish. Drizzle with olive oil and lime juice. Evenly coat your steak with the pepper rub and then add your garlic. Cover and place in the fridge for at least 6 hours-overnight. (I marinated mine for 8 hours) Remove your steak and either broil or grill until desired doneness. (We like medium-rare) Assemble your tacos by placing some of the steak into your taco shell and topping with shredded cheese and lettuce along with any other additional toppings of your choice. Spritz with extra lime juice if desired. Enjoy!

This recipe can also be found at this party

Tuesday, February 19, 2013

Crock Pot BBQ Chicken and Cheddar Bake

Today is just downright cold. Bitter cold actually. The forecast calls for the temp to dip to 0 overnight. Can't it just be spring already? Anyway, this casserole is perfect cold weather comfort food. So it's fitting that we had this for dinner tonight. It was delicious!

Crock Pot BBQ Chicken and Cheddar Bake
Serves 6
Cal 307, Fat 8.1g, Carbs 38.8g, Fiber 1g, Protein 21.6g

3-4 boneless skinless chicken breasts (I used 3 that totaled 14 oz)
2 tbsp bbq seasoning (I like McCormick's BBQ Seasoning)
1/2 cup bbq sauce (I used Sweet Baby Rays)
1/4 cup chopped yellow onion
3/4 cup shredded sharp cheddar cheese, divided (I used reduced fat)
1 pkg jiffy cornbread mix, prepared according to package (I used skim milk and egg beaters in mine)

Spray the bottom of your crock pot with non stick cooking spray. Add your chicken breasts. Sprinkle evenly with bbq seasoning. Top with chopped onions, bbq sauce, and 1/2 cup of the shredded cheddar. Top with your cornbread mixture and spread evenly over chicken. Add remaining 1/4 cup of cheddar to the top of the cornbread. Cook on low for 6 hours or until the cornbread is golden brown and chicken is fully cooked. Enjoy!

Monday, February 18, 2013

Baked Penne with Sundried Tomato Pesto

I am back from a week long Florida vacation. We had a great time and it was so much fun to see my two year old so excited and absolutely fascinated by Disney World. We had great weather and it was so nice to escape the cold and snow here in Chicago. The week sure did fly though. Now it's back to reality. Sigh. Anyway, I am still really tired and wanted to make something quick and easy for dinner. This baked penne is the perfect weeknight meal. It is hearty and delicious.

Baked Penne with Sundried Tomato Pesto
Serves 6
Cal 236, Fat 8.8g, Carbs 32g, Fiber 4g, Protein 10.3g

8 oz penne pasta (I use Ronzoni)
3 oz cream cheese (I use weight watchers)
1/2 cup sundried tomato pesto
1 cup shredded italian cheese blend (I like Kraft five cheese)
2 tbsp parmesan cheese

In a large pot cook pasta until just short of al dente. Drain and pour into a casserole dish. Add the cream cheese and sundried tomato pesto to the hot pasta and stir well until cream cheese is completely melted. Top with the shredded and parmesan cheeses.

Bake at 375 for 20 minutes or until cheese is lightly browned and bubbly. Enjoy!

This recipe can also be found at this party

Monday, February 11, 2013

What's Cooking in the Burbs is on Vacation

Hi All!
My family and I left Saturday for a much needed vacation to Florida. Be sure to come back the week of February 18 for more recipes. Hope everyone has a great week!

Friday, February 8, 2013

Jalapeno Popper Chicken Nachos

These nachos make a perfect Friday night snack and can be served as an appetizer or a meal. They are a fun twist on your regular nachos and oh so delicious!

Jalapeno Popper Chicken Nachos

2 cups cooked shredded chicken
1 jalapeno pepper, diced
8 oz cream cheese, room temp (I used light)
1 cup shredded cheddar cheese, divided (I used reduced fat)
2 cups tortilla chips
2 tbsp sliced pickled jalapenos

In a medium bowl mix together the cream cheese, 1/2 cup of the cheddar cheese, and jalapenos.. Add in the chicken and combine. Arrange the tortilla chips in a baking sheet top with the chicken mixture and remaining 1/2 cup of shredded cheddar. Top with additional pickled jalapenos. Enjoy!

Bake at 375 for 20-25 minutes. Top with additional sliced jalapenos. Enjoy!

Thursday, February 7, 2013

Cheesy Taco and Rice Skillet

This is a perfect weeknight meal. It's so quick and easy and a nice change from regular tacos. I started making this recipe back when I was single and I would have meals for days!  I later introduced it to my husband when we were dating and it is now one of his all time favorites too!

Cheesy Taco and Rice Skillet
Serves 8
Cal 244, Fat 8.2g, Carbs 23.8g, Fiber, 2g Protein 18.7g

16 oz lean ground beef (I like to use ground turkey)
4 cups cooked rice (I use whole grain brown rice)
1 15 oz can petite diced tomatoes, undrained
1 can chopped green chilies
1/2 cup black beans, drained
1 1/4 cup shredded cheddar cheese (I used reduced fat)
3 tbsp taco seasoning

Cook ground beef in large nonstick skillet, drain. Add in your taco seasoning.

Stir in rice, tomatoes, green chilies, and black beans. Cook on low heat for 10 minutes. Stirring often. Sprinkle with cheese; cover. Remove from heat. Let stand 5 min. Garnish with shredded lettuce, sour cream and green onion if desired. Enjoy!

Wednesday, February 6, 2013

Slow Cooker Spinach Artichoke Chicken

I've been in a bit of a recipe slump lately and I'm always looking for new ways to fix chicken. Both my husband and I love spinach artichoke dip and I figured why not combine it with chicken and make a meal out of it? I was able to create a diet friendly recipe and it was absolutely fantastic!

Slow Cooker Spinach Artichoke Chicken
Serves 4
WW PP=11
Cal 458, Fat 15.2g, Carbs 34g, Fiber 2g, Protein 43g

4 boneless skinless chicken breasts
2 cups baby spinach (I used Fresh Express)
1 can artichoke hearts, rinsed
4 oz light cream cheese
1 tbsp garlic powder
1 tsp salt
2 1/2 cups herb stuffing mix, dry
1/2 cup water
3/4 cup shredded five cheese italian blend

Place your chicken in the bottom of the slow cooker. Season with garlic powder and salt. Add in your spinach, artichoke hearts, cream cheese, stuffing, and water. Cover and cook on low for 4-5 hours. During the last 30 minutes of cooking add in your shredded cheese. Enjoy!

Tuesday, February 5, 2013

Buffalo Chicken Lasagna Cups

A few months ago I made a delicious Buffalo Chicken Lasagna. I wanted to try and re-create that recipe by making it in muffin tins so that it would be more portion control/calorie friendly. They were just as good if not better than the orginal recipe!

Buffalo Chicken Lasagana Cups
Cal 107, Fat 3.1g, Carbs 9g, Fiber 1g, Protein 11.5g

24 wonton wrappers
1 cup cooked diced chicken
1 tsp garlic powder
1/2 cup franks buffalo wing sauce
3/4 cup low fat ricotta cheese
1 cup shredded cheddar jack cheese
blue cheese crumbles and green onions for toppings, optional

Pre-heat the oven to 375. Lightly mist a 12 cup muffin tin with cooking spray and set aside.

In a small bowl combine ricotta, garlic powder, and half cup of the cheese. In another bowl combine wing sauce and chicken.

Push a wonton wrapper into the bottom of each of the 12 sprayed muffin cups. Using about half of the ricotta mixture, spoon evenly into the wonton wrappers. Follow by spooning some of the chicken. Sprinkle the remaining shredded cheddar jack evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

Bake for 18-20 minutes or until golden brown. Let cool 5 minutes before removing from muffin tin. Enjoy!

Monday, February 4, 2013

Slow Cooker Apricot Chicken

This dish only consists of four ingredients and is really easy to prepare. A great weeknight meal and it is so so good!

Slow Cooker Apricot Chicken
Slightly Adapted from All Recipes.Com
Serves 4
Cal 310, Fat 2.5g, Fiber 0g, Carbs 38g, Protein 29g

4 boneless skinless chicken breasts
1/2 cup lite Catalina dressing
1/2 cup apricot preserves
1 onion soup mix packet

Place chicken breasts in your slow cooker.
Combine dressing, soup mix, and apricot preserves. Pour over chicken. Cook on low for 4 hours. Serve over hot cooked rice. Enjoy!

*This recipe can also be found at this party*

Sunday, February 3, 2013

Slow Cooker Cheese Spinach and Bacon Dip

This has got to be one of my new favorite dip recipes. It's so simple to prepare and I make mine in my little dipper crock pot. I also have convinced myself that it is somewhat "healthy" since it has spinach in it! Serve with tortilla chips and fresh veggies and you have a great appetizer!

Slow Cooker Cheese Spinach and Bacon Dip
Adapted Slightly from All Recipes.Com
24 Servings/2Tbsp Each=1 WW PP
Cal 47, Fat 2.9g, Fiber 1g, Carbs 2g, Protein 2.2g

10 oz package frozen spinach, thawed and drained
8 oz Velveeta
4 oz cream cheese, cubed ( I used light)
1 can Rotel, undrained
8 slices crisply cooked and crumbled bacon

Toss all ingredients into your crock pot. *If you don't want to use a crock pot you can microwave until combined.* Cook on high for 45 minutes or until well combined and warm.

Saturday, February 2, 2013

Crock Pot Italian Beef Sliders

As you can see it's all about Football recipes this weekend. These bite sized sandwiches make a perfect game day meal. They also get bonus points from me because they are made in the crock pot!

Crock Pot Italian Beef Sliders

2-3lb boneless bottom round roast
1 packet italian seasoning blend
1 bottle beer
1 cup beef broth
1 jar pepperocini rings with juice
Provolone Cheese, Sliced
Mini bakery rolls or buns

Add all ingredients except for the cheese and bread to your crock pot. Cook on low for 8 hours or high for 6. Shred beef and spoon into rolls. Top each slider with a slice of provolone cheese and broil on high for 2-3 minutes or until cheese is melted and bubbly. Serve with a side of extra juice, if desired. Enjoy!
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