Sunday, May 31, 2015

Cheesy Sausage Enchilada Pasta Skillet

This recipe was created on a whim. I had originally planned on making our favorite cheesy tortellini with sausage but as I was about to start cooking I realized that I didn't have the tomato sauce but I did have some enchilada sauce hence the Cheesy Sausage Enchilada Pasta! Wow, was this ever good. Even my picky toddler gobbled this one up. You have got to give this one a try!

Cheesy Sausage Enchilada Pasta Skillet
Serves 4
Cal 324, Carbs 27.8, Fat 16.4, Fiber 3, Protein 18.6

1 14oz package smoked sausage, sliced (I used turkey smoked sausage)
2 cups cheese tortellini (I used Barilla three cheese)
1 can enchilada sauce
1 can chopped green chiles
1/2 cup reduced fat sour cream
1.5 cups fat free chicken broth
1/2 cup reduced fat shredded cheddar jack cheese

Spray a large skillet with non stick cooking spray and add in the sausage. Cook until sausage is starting to brown.

Add in your chicken broth, enchilada sauce, and green chiles. Once mixture starts to simmer add your tortellini. Cover and cook over low heat for 14 minutes. About five minutes before removing from heat stir in the sour cream and top with the shredded cheese. Enjoy!

Thursday, May 28, 2015

Caribbean Jerk Chicken Wraps

Talk about a great refreshing summer recipe, these Caribbean Jerk Chicken Wraps are healthy and packed with flavor. I marinated chicken breasts in my favorite Jerk marinade and topped them with a citrus coleslaw, and mandarian oranges. They were a hit with the hubster. You can't go wrong with the sweet and spicy combo!

Caribbean Jerk Chicken Wraps
Makes 2 Wraps
WW PP=10
Cal 415, Carbs, 52, Fat 9.5, Fiber 3, Protein 28

2 4 oz. chicken breasts
1/3 cup Caribbean Jerk Marinade (I used Lawrys)
1/2 cup mandarian oranges
1 cup shredded coleslaw
1 tbsp. lemon juice
1 tbsp. orange juice
1 tbsp. lime juice
pinch of sugar
flour tortillas

Marinate chicken for at least one hour. 

While chicken is marinating combine one cup coleslaw with lemon, orange, lime, and sugar. Toss and place in fridge at least 30 minutes.

Grill chicken over medium high heat 8-9 minutes per side or until juices run clear. Slice and set aside.

To Assemble: Arrange chicken, oranges, and coleslaw down the center of each the tortilla. Fold bottom third of tortilla over filling, fold sides toward center. Tightly roll up to secure filling. Cut in half and enjoy!

Wednesday, May 27, 2015

Greek Chicken Skewers

Everyone knows that food is more fun on a stick! So, I knew these Greek Chicken Skewers would be a hit with the family. Super healthy and flavorful, this recipe makes the perfect summer dinner!

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

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!

Tuesday, May 26, 2015

Spicy Chopped Taco Salad

It sure is hard to get back in the swing of things after being out of town. I hope everyone enjoyed their Memorial Day Weekend. We spent the long weekend camping and as much as I love hamburgers and hot dogs I am definitely ready for something other than those! I tend to make a lot of salads when the warmer weather hits and this Spicy Chopped Taco Salad is a favorite of ours.

Spicy Chopped Taco Salad
Serves 6
Cal 225, Carbs 10.7g, Fat 10.6g, Fiber 1.8g, Protein 18.2

1 pound lean ground beef or turkey (I used 93/7 lean turkey)
1 package taco seasoning
1/2 cup water
2 tbsp. sriracha (you can use more or less depending on your spice level)
1 head iceberg lettuce, chopped
1.25 cups reduced fat shredded cheddar jack cheese
1/2 cup chunky salsa
1/2 cup chopped tomatoes
1/2 cup chopped green onion
2 -3 cups corn or tortilla chips
1/4 cup light catalina dressing 
sliced jalapenos and sour cream, for serving, optional

Cook ground beef until no longer pink. Add taco seasoning, water, and sriracha. Let simmer.

Meanwhile add lettuce to a large bowl and add in the cheese, tomatoes, salsa, and green onion and toss well.

Next add the beef/ground turkey to the bowl along with the tortilla chips and toss. Drizzle Catalina dressing over the salad.  Serve with sour cream and jalapenos if desired. Enjoy!

Wednesday, May 20, 2015

Slow Cooker Barbacoa Beef Burrito Bowls

Nom Nom Nom. I've always been obsessed with Chipotle. My all time favorite on their menu being the Barbacoa Beef Burrito Bowls. Back in the day I would order it all the time. Not so much anymore. My version is made in the slow cooker and is lower in fat and calories but you wouldn't know it. I promise! It's delish!

Slow Cooker Barbacoa Beef Burrito Bowls
Serves 4
WW PP=13
Cal 536, Carbs 66, Fat 13, Fiber 6, Protein 40

1.5lbs angus chuck stew meat
1 8oz. package Red Chile Barbacoa Slow Cook Sauce
1 cup fat free black beans
4 cups cooked rice
Juice of one lime
1 cup reduced fat shredded Monterey jack cheese
shredded lettuce, chopped tomato, green onions, cilantro

Place meat in the bottom of your crock pot. Pour in red chile sauce and black beans.

Cover and cook on low for 7-8 hours.

Remove beef and shred with two forks. Add one cup cooked rice and spritz of lime juice to each bowl. Top with shredded beef mixture, 1/4 cup shredded cheese, and any other additional toppings of your choice. Enjoy!

Tuesday, May 19, 2015

Loaded Four Cheese Buffalo Chicken Bake

So, Mother Nature really needs to make up her mind and pick one season and stick to it. Yesterday, I was talking about the gorgeous weather and today, well, it's just downright COLD. Perfect casserole weather and there is nothing I like more than a Buffalo Chicken Casserole. It's been a long time since I've made this popular favorite. Perfect cold weather comfort food!

Loaded Four Cheese Buffalo Chicken Bake
Serves 8
Cal 213, Carbs 20.2, Fat 5.8 Fiber 2, Protein 20.6

16 oz. chicken tenderloins cut into chunks
3 large russet potatoes cut into cubes
3 tsp. dry ranch seasoning
1 tbsp. extra virgin olive oil
1/2 cup crumbled bacon or bacon bits
1/2 cup reduced fat shredded mozzarella cheese
1/2 cup reduced fat shredded sharp cheddar
1/4 cup reduced fat crumbled blue cheese
1/2 cup reduced fat shredded Monterey jack cheese
1/3 cup Buffalo Wing Sauce, divided
3 green onions, sliced

Preheat oven to 475.

In a large bowl mix together the olive oil, dry ranch seasoning, cubed potatoes, and 3 tbsp. buffalo wing sauce. Combine well.  Transfer potatoes to a 13x9 greased baking dish.

Bake the potatoes for 45 minutes, stirring halfway through, until tender and golden brown.

Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 425.

Top the cooked potatoes with the chicken. Add remaining buffalo wing sauce and top chicken with bacon and cheeses.

Return to the oven and bake for  about 15 minutes or until the chicken is cooked through and the cheese is melted. Top with sliced green onions and serve with sour cream. Enjoy!

Monday, May 18, 2015

Pesto Grilled Chicken

It's absolutely gorgeous outside today. The kind of weather I wish I could just bottle up and keep forever.  Gorgeous weather =Grilling. This Pesto Grilled Chicken is a simple yet summery meal. A nice change from the traditional BBQ Chicken. I served mine alongside a creamy parmesan rice and tossed salad. It was delish!

Pesto Grilled Chicken
Serves 4
Cal 170, Carbs 1.2, Fat 7.5, Protein 26.7

4 boneless skinless chicken breasts
1/4 cup pesto sauce
2 tsp. garlic powder

Season chicken with garlic powder. Spread about 1 tbsp. pesto onto each piece of chicken. Grill over medium heat 8-9 minutes per side or until juices run clear. Serve over rice or noodles. Enjoy!

Thursday, May 14, 2015

Chicken Fajita Pasta

Chicken Fajita Pasta? Um where have I been? I did not know such a thing existed until I stumbled upon a couple of recipes while browsing Pinterest the other day. All I have to say about this dish is...Oh. My. Word. I couldn't get enough of the stuff. My husband too. Chicken Fajita Pasta...where have you been my whole life? I am so glad I made this and I was able to lighten it up some and make it weight watchers friendly. A win/win in my book!

Chicken Fajita Pasta
Serves 6
Cal 320, Carbs 46.8, Fat 4.6, Fiber 3, Protein 25

16 oz. boneless skinless chicken tenderloins
1 packet fajita seasoning
12 oz. short pasta of your choice (I used bow ties)
1/4 cup reduced fat sour cream
1/2 cup reduced fat shredded cheddar cheese
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow onion, sliced
1 tsp. olive oil
1 lime

Cook pasta to al dente. Drain and set aside.

While Pasta is cooking, cut chicken into pieces and sprinkle with fajita seasoning.  Add oil to a large skillet.

Sauté chicken and veggies over medium high heat until no longer pink and veggies are softened. Spritz with lime juice. Stir in sour cream and cheese and toss with hot cooked pasta. Garnish with additional cheese and green onion if desired. Enjoy!

Wednesday, May 13, 2015

Grilled Hawaiian Chicken Sandwiches

It's so nice to finally be able to get outside and do some grilling. After the long winter we have had once Spring rolls around we tend to spend as much time outside as possible. So, I am always looking for new grilling recipes. These Grilled Hawaiian Chicken Sandwiches are simple, yet packed with flavor. I love the sweet and salty combo and my husband did too. I see myself making these a lot this summer!

Grilled Hawiian Chicken Sandwiches
Makes 4 Sandwiches
WW PP=13
Cal 490, Carbs 62, Fat 13, Fiber 2, Protein 35

4 boneless skinless chicken breasts
1 tsp. ground ginger
1/2 cup Teriyaki Grilling Sauce (I used Archer Farms)
4 Pineapple Slices
4 Slices Provolone Cheese
4 rolls of your choice (I used Pretzel Rolls-but lower the pp value with a regular bakery bun or roll)

Season chicken with ground ginger. Grill chicken over medium high heat. About five minutes before removing from grill baste with teriyaki sauce and add one slice of cheese to each chicken breast. Once melted remove from grill and top with sliced pineapple and additional teriyaki if desired. Enjoy!

Tuesday, May 12, 2015

Crispy BBQ Chicken Chopped Salad

When the weather starts getting warmer I tend to make more salads for dinner and I do love a good chopped salad! Unfortunately, the weather isn't as great as I had hoped for grilling so I decided to make a baked version of this family favorite. Serve this salad with a nice crusty French bread and dinner is served!

Crispy BBQ Chicken Chopped Salad
Serves 4
Cal 360, Carbs 21.5, Fat 12, Fiber 3, Protein 41.5

4 boneless skinless chicken breasts
8 cups romaine lettuce, roughly chopped
1/2 cup BBQ Sauce (I love stubbs)
1 package shake n bake extra crispy
1/2 cup crumbled bacon
1 cup reduced fat shredded cheese
1 tomato, chopped
2 green onions, chopped
1/2 cup tortilla strips
Dressing of your choice

Spread about 2 tbsp. BBQ Sauce evenly over each chicken breast. Roll in shake n bake and place on a baking sheet covered with tin foil.

Bake for 20-25 minutes or until juices run clear. Slice chicken and set aside.

To Assemble salad add lettuce to a large bowl and add in the cheese, tomatoes, crumbled bacon, croutons, and green onions. Toss well. Top with sliced chicken and drizzle with dressing. Enjoy!

Monday, May 11, 2015

Spicy Skillet Nacho Bowls

A new recipe is up on the blog and yes it's another spicy one. But it's so easy and so yummy that you will definitely want to give this one a try! It's one of my favorite "go to" recipes when I am in a hurry and need something fast for dinner, plus it's a hit with my family!

Spicy Skillet Nacho Bowls
Serves 4

1.5 lb lean ground beef or turkey
1/4 tsp. cayenne pepper
2 tbsp. taco seasoning
1/2 yellow onion, chopped
2 cups tortilla chips
1 can rotel, undrained
1 cup reduced fat shredded Mexican blend cheese (I used Weight Watchers)
cilantro and green onion for garnish if desired

Brown ground beef and onion over medium high heat. Drain and add in the taco seasoning, cayenne, and rotel. Let simmer for about 5 minutes.

Even divide the meat mixture into four oven safe bowls and layer tortilla chips over mixture. Top with cheese.

Broil for about 4 minutes or until cheese is melted. Garnish with any additional toppings of your choice.


Tuesday, May 5, 2015

Chili Lime Pulled Pork Tostadas

Happy Cinco De Mayo! Hard to believe we are already into the month of May. So, in honor of Cinco De Mayo I decided on these absolutely delicious Chili Lime Pulled Pork Tostadas. I like think of them as open faced tacos. Pile on the toppings and enjoy!

Chili Lime Pulled Pork Tostadas
Makes 10 Tostadas
Cal 179, Carbs 15, Fat 6.9, Fiber 2.5, Protein 3.1

1.5lbs Chili Lime Marinated Pork Tenderloin (I used Archer Farms)
1/4 cup water
1 can fat free refried black beans
10 tostada shells
any additional toppings of your choice

Place roast in bottom of slow cooker. Add in 1/4 cup water. Cover and cook on low 4-6 hours. Shred and set aside.

To assemble tostadas-Spread 2 tbsp. refried beans over one tostada. Top with some of the shredded pork and add any other toppings of your choice. Enjoy!

Monday, May 4, 2015

Creamy Pizza Lasagna

Of all the days to use my oven for dinner I pick a day where it's warm and muggy. Go figure. Well, the extra heat was worth it because this Lasagna was a big hit with the family! How can you go wrong when you combine all your favorite pizza toppings with cheese, and pasta. It was delish and can be made ahead of time as well. My kind of recipe!

Creamy Pizza Lasagna
Serves 8

12 no bake lasagna noodles (I used Barilla)
3 cups pizza sauce
1 15oz container ricotta cheese
1 tsp. garlic powder
1/3 cup shredded parmesan cheese
2 oz. cream cheese, softened
2 cups shredded mozzarella cheese
Pizza toppings of your choice-(We used pepperoni, peppers, and Italian meatballs)

In a large bowl combine, ricotta, cream cheese, parmesan, garlic powder, and 1.5 cups of the shredded mozzarella cheese.
Spread 1/4 cup sauce in bottom of a 13x9 casserole dish. Lay three noodles over sauce. Spread ricotta cheese mixture over noodles and top with some of the pepperoni, peppers, and meatballs. Pour some pizza sauce over the toppings. Repeat three times and finish with a layer of remaining shredded mozzarella cheese and pepperoni.

Bake covered for 60 minutes at 375. During the last five minutes of cooking remove foil and let cheese get brown and bubbly. Let stand five minutes before serving. Enjoy!
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