Thursday, July 30, 2015

Spicy BBQ Smothered Grilled Chicken

It's hard to believe we have reached the end of July already! Summer really needs to slow down because it will be fall before you know it, and I'm not ready for fall! I'm obsessed with using the grill this summer and it's been fun to experiment with different grilling recipes like this Spicy BBQ Smothered Grilled Chicken. If you like BBQ and like things a little spicy then be sure to give this recipe a try!

Spicy BBQ Smothered Grilled Chicken
Serves 4
Cal 162, Carbs 4, Fat 8.2, Protein 35.5

4 boneless skinless chicken breasts (mine were about 5 oz)
1/2 cup Franks Spicy BBQ Sauce
4 slices smoked cheddar cheese
1/4 cup crumbled bacon bits
3 sliced green onions
1 tomato, chopped

Grill chicken over medium high heat for 6-7 minutes per side or until juices run clear. 2 or 3 minutes before removing from grill baste chicken with sauce and top each chicken breast with cheese.

Once melted remove from grill and top with crumbled bacon, chopped tomato, and green onions. Enjoy!

Tuesday, July 28, 2015

Chipotle Lime Grilled Chicken #grillon

Summer to me means firing up the grill and when it comes to dinner 9 times out of 10 I will be using the grill. As a child my dad frequently grilled. Sun, Snow, Rain, it never stopped him from breaking out the grill. Some of my favorite foods are prepared that way so when I got my first grill I couldn't wait to fire up some of my favorites, although my first grilling experience was far from ideal. I love grilled chicken and my first attempt at making my favorite recipe didn't go as planned. I was newly married and couldn't wait to use my  new gas grill. As soon as I started cooking the chicken things immediately went downhill. I placed the chicken on the grill and went inside to finish up some other things in the house and come back outside a few minutes later to a horrible flare up. I basically singed the entire outside f my chicken leaving it inedible. Lesson learned. Grilling takes patience. Never leave your chicken unattended and never grill it over the highest heat possible! Thankfully, over the years I have gotten much better at grilling. Even perfecting that favorite recipe from years ago. Today, I'm sharing that with you! #grillon

Chipotle Lime Grilled Chicken
Serves 4
Cal 125, Carbs 0, Fat 2.5, Protein 10

4 boneless skinless chicken breasts
2 chipotle chiles in adobo, chopped
2 garlic cloves, pressed
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
Juice of one lime

Combine all ingredients, except for chicken, in a large bowl and set aside. Using a large ziploc bag add chicken and add chipotle mixture. Place in fridge and marinate for at least two hours. The longer the better.

Spray grill rack with nonstick spray. Grill chicken 7-8 minutes per side or until juices run clear. Enjoy!

Thursday, July 23, 2015

Cheesy Cajun Sausage Pasta

Back in the day I used to make this dish all the time. I've lightened the recipe up a bit to make it more weight watcher friendly but you'd never tell by tasting it. I love most spicy foods and love just about anything Cajun so when I first found Cajun chicken sausage at the store a few years back I decided to give it a try in this recipe and have been using it in place of smoked sausage ever since. If you like spice, then be sure to give this recipe a try!

Cheesy Cajun Sausage Pasta
Serves 6
Cal 323, Fat 6, Carbs 47.8, Fiber 5, Protein 20.5

12 oz. pasta of your choice
1/2 cup non fat milk
1 tsp olive oil
2 tbsp chopped garlic
1/4 cup chopped onion
1 can rotel, drained
1 cup shredded American cheese
14 oz package Cajun chicken sausage

Heat olive oil in a large skillet over medium heat. Add onion and saute for two minutes. Add garlic and cook for an additional 30 seconds or until fragrant.

Meanwhile, boil pasta and cook until al dente.

While pasta is cooking add milk and rotel to the garlic and onion mixture. Bring to a boil and then reduce heat to low. Slowly stir in the cheese. Once melted add in sausage. Drain pasta and add to skillet. Enjoy!

Wednesday, July 22, 2015

Crock Pot Tuscan Chicken

This is the first Summer that I've hardly used my Crock Pot at all. Crazy! I've been spending my most of my Summer grilling instead. But not today! I decided to break out the crock pot so I could make one of my favs....Crock Pot Tuscan Chicken. It's easy, healthy, and best of all the crock pot does most of the work! My kind of weeknight meal!

Crock Pot Tuscan Chicken
Serves 4
Cal 272, Carbs 4.9, Fat 15, Protein 29.2

4 boneless skinless chicken breasts
1/4 cup basil pesto
2 cloves garlic, chopped
1 can petite diced tomatoes, drained
1 cup shredded Italian blend cheese (I used kraft)

Arrange chicken in bottom of crock pot. Add in remaining ingredients, except cheese. Cover and cook on low 4 hours. About 15 minutes before serving, sprinkle cheese over chicken. Once melted remove and serve of cooked pasta or rice. Enjoy!

Tuesday, July 21, 2015

Cream Cheese Chicken Baked Tacos

I don't know what it is about cream cheese, chicken, and Mexican dishes but I love it! I'm always coming up with new recipes where I can use cream cheese chicken. This dish is no exception! It was the perfect combo and then add additional melted cheese on top and you are in taco heaven!

Cream Cheese Chicken Baked Tacos
Makes 12 Tacos
WW PP=3 Per Taco
Cal 127, Carbs 8.2, Fat 5.6, Fiber 1g, Protein 9.5

2 cups cooked chicken breast, shredded
4 oz. reduced fat cream cheese, softened
1 tsp. garlic powder
1 tbsp. chili powder
1 tsp. cumin
1/2 cup salsa
1 cup reduced fat shredded Monterrey jack cheese
12 hard shell tacos
any other taco toppings of your choice (shredded lettuce, chopped tomato, cilantro etc)

In a large mixing bowl combine chicken, cream cheese, garlic powder, chili powder, cumin, and salsa. Stir until all ingredients are well combined. Spoon chicken into taco shells and place in a lightly greased baking dish. Top with shredded cheese.

Bake at 375 for 15-20 minutes or until cheese is melted and chicken is hot. Serve with additional toppings of your choice. Enjoy!

Monday, July 20, 2015

Cheddar Chicken and Potato Skillet

I'm all about the skillets lately and one of my weakness is cheese. So, when I found a recipe that includes three of my favorites (cheese, chicken, and potatoes) in a delicious skillet  I knew I had to make it! It was a hit with the family and super easy to prepare!

Cheddar Chicken and Potato Skillet
Adapted from Kraft
Serves 4
WW PP=10
Cal 313, Carbs 28.7, Fat 15, Fiber 2, Protein 34

4 boneless skinless chicken breasts
1 bag refrigerated sliced potatoes (I used simply potatoes)
1 tsp. salt
1 tsp. garlic powder
1/3 cup crumbled bacon
1/2 cup light sour cream
1 cup shredded four cheese blend (I used Kraft)

Add chicken to skillet; cook 5 min. on each side or until done. Remove chicken from skillet; cover to keep warm.

Add potatoes to skillet and season with salt and pepper. Cook for 10 min. or until heated through. Stir in sour cream and half of the shredded cheese. Once melted place chicken over potatoes; top with remaining cheese. Cover; cook for 2 min. or until cheese is melted. Enjoy!

Thursday, July 16, 2015

Sloppy Cubanos

As a child I was never a fan of Sloppy Joes. It wasn't until I was an adult and gave one a try at a friends super bowl party that I realized I actually enjoyed them! So, I was missing out! I made this variation a couple of  years ago and it was SO GOOD! Even my husband, who was a bit skeptical loved them as well. I tweaked a few ingredients to make it weight watchers friendly but it was still as tasty as the original!

Sloppy Cubanos
Adapted from Everyday with Rachael Ray
Serves 6
WW PP=10 (one sandwich on a large bolilio roll)
Cal 370, Carbs 37.5, Fat 15.2g, Fiber 1g. Protein 19

12 oz. pork chorizo
12 oz. lean ground sirloin
1 8oz. can tomato sauce
1/2 yellow onion, diced
sliced swiss cheese (I used reduced fat)
1/2 cup chopped pickles
juice of one lime
bakery rolls

In a large saucepan brown sausage,ground sirloin, and onion until cooked through. Drain if necessary and add in the tomato sauce and lime juice. Let simmer for 25 minutes. Spoon into warm rolls and top with swiss cheese and pickles. Enjoy!

Wednesday, July 15, 2015

Italian Smothered Chicken Skillet

This is another dish that I used to make a lot back when I was single. After a long day of work I was always looking for easy meals. This dish is such a basic recipe but it makes a great quick and easy weeknight meal but you'd never know it only took 20 minutes! Serve it alongside a tossed salad and you've got a delicious and filling meal!

Italian Smothered Chicken Skillet
Serves 4
WW PP=12
Cal 465, Carbs 53.5, Fat 11, Fiber 9, Protein 41

4 boneless skinless garlic and herb marinated chicken breasts (I used Market Pantry Brand)
1.5 reduced fat shredded mozzarella cheese
2 cups pasta sauce of your choice
8 oz. cooked pasta, cooked to al dente (I used Ronzoni)

Spray a large pan with non stick cooking spray. Saute chicken 6-7 minutes per side or until fully cooked.

Add cooked pasta to skillet. Top with sauce and cheese.  Place under broiler for 1-2 minutes or until cheese is melted. Enjoy!

Tuesday, July 14, 2015

Slow Cooker Spicy Shredded Beef Tacos

It's taco Tuesday in my house and instead of heating the whole house by using the stove I decided on making one of my favorite slow cooker taco recipes. I love how simple these Slow Cooker Spicy Shredded Beef Tacos are. They make the perfect weeknight meal because your slow cooker does all the work!

Slow Cooker Spicy Shredded Beef Tacos
Makes 10 tacos
Cal 153, Fat 8g, Carbs 10.7g, Fiber 2g, Protein 9.3g

1-2lb boneless chuck roast (Mine was 1.5lbs)
3 chipotle peppers in adobo sauce, chopped
1 cup fat free beef broth
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
10 yellow corn tortillas
Shredded cheese and any other toppings of your choice

Spray the bottom of your crock pot with cooking spray. Season the meat with chili powder, garlic, and cumin. Add meat to your crock pot add pour in your beef broth and top with chipotle peppers. Cover and cook on low for 8-9 hours or until meat is tender. Shred with a fork and spoon into tacos. Garnish with any other additional toppings of your choice. Enjoy!

Monday, July 13, 2015

Grilled Chicken Caesar Pasta Salad

I'm all about the pasta salads lately and I love the combo of pasta and grilled chicken, especially when it is Chicken Caesar! You can't go wrong with this tasty dish. Serve it at your next BBQ or make it your main meal like we did. It will be sure to be a hit!

Grilled Chicken Caesar Pasta Salad
Serves 6
Cal 293, Carbs 44.3, Fat 5, Fiber 5, Protein 19

12 oz. boneless skinless chicken breasts
12 oz. tri color pasta (I used High Fiber Pasta)
1/3 cup shredded parmesan cheese
1/2 cup lite Caesar dressing, divided (I used Kens)
1/2 cup grape tomatoes, sliced
1/2 cup crushed garlic croutons

Cook pasta to al dente. Drain and rinse with cold water. Place in fridge while chicken is cooking.

Grill chicken over medium high heat for 6-7 minutes per side or until juices run clear. About 2 minutes before removing from grill baste with half of the Caesar dressing. Slice chicken and set aside.

To assemble salad: toss cold pasta with remaining dressing. Add your tomatoes and cheese. Top with sliced chicken and crushed croutons. Enjoy!

Buffalo Wing Burgers

What's summer without burgers? Today is perfect BBQ weather and instead of the traditional cheeseburger I decided on these tasty Buffalo Wing Burgers. If you are a fan of spicy and anything Buffalo related then you have to give these burgers a try!

Buffalo Wing Burgers
Makes 4 Burgers

1 1/2 lbs. lean ground beef        
3 Tbsp. Buffalo Wings Sauce (I love Franks)
1/3 cup crumbled blue cheese (I used Buffalo Wing Blue Cheese)  4 Bakery Rolls
Any additional burger toppings of your choice    

Mix together beef and hot sauce. Shape into four burgers.

Grill burgers about 10 min. for medium rare. About 3 minutes before removing from grill top with baste burgers with remaining wing sauce and top with crumbled blue cheese. Serve on buns with any additional toppings of your choice. Enjoy!

Thursday, July 9, 2015

Spicy Ranch Chicken Flatbread Tacos

So, when trying to figure out what to make for dinner tonight, it dawned on me that I have not made tacos of any kind in weeks! Now in my house that is a world record since most who follow my blog know that I am taco obsessed! I had all the ingredients on hand to make these simple, yet oh so tasty, Spicy Ranch Chicken Flatbread Tacos. They were a hit!

Spicy Ranch Chicken Flatbread Tacos
Makes 8 Tacos
Cal 218, Carbs 17.7, Fat 7.2, Fiber 1, Protein 17.7

1 pkg Naan Flatbread (I used Stonefire Brand)
16 oz. marinated ranch chicken breasts (Mine were Archer Farms from Target)
1 cup reduced fat shredded Colby jack cheese
1.5 cups shredded lettuce
1/2 cup light sour cream
2 tsp. spicy ranch salad dressing mix
1 tomato, chopped
In a small bowl combine the sour cream and ranch seasoning. Chill until serving.

Cook chicken to your liking. I either cook mine in the crock pot and shred or grill it. (Today mine was grilled)

Cut flatbread into eight triangles/squares. Arrange on a cookie sheet, and according to package directions, heat in the oven. 

Prepare tacos by spreading 1 tbsp ranch sour cream, some of the chicken, then evenly add the shredded cheese, lettuce, and tomato on top and any other toppings of your choice. Enjoy!

Wednesday, July 8, 2015

Crispy Chicken Cordon Bleu Roll Ups

Since we've had a few days of autumn like weather, I decided now is the time to use my oven. Normally in the summer I try to avoid using it at all costs but since it's chilly I figure why not use it. If you are a fan of Chicken Cordon Bleu then you are sure to love these Crispy Chicken Cordon Bleu Roll Ups. Simple, Healthy, and Delicious!

Crispy Chicken Cordon Blue Roll Ups
Serves 4
Cal 333, Carbs 32, Fat 12, Protein 52

4 (6oz) boneless skinless chicken breast halves
3/4 teaspoon salt
1/2 teaspoon pepper
1 tsp. garlic powder
4 slices reduced fat swiss cheese
6 slices Canadian bacon, cubed
1 packet shake n bake extra crispy

Preheat oven to 400°

Flatten chicken breasts to 1/4-in. thickness. Season with salt, pepper, and garlic powder. Lay a piece of Swiss and some of the Canadian Bacon onto each piece of chicken. Roll up each from a short side and secure with toothpicks.

Add shake n bake into a bowl. Dip chicken into shake n bake mixture. Place seam side down in a greased 11x7-in. baking dish.

Bake, uncovered, 30-35 minutes or until chicken is no longer pink. Cut into slices and enjoy!

Tuesday, July 7, 2015

Loaded Mexican Chicken Skillet

Don't you just love a good skillet? I know I do and so does my family. I've made plenty over the years but never one with a tex-mex flair. A few weeks ago I found a recipe on Betty Crocker.Com for a Loaded Mexican Chicken and Potato Skillet. Sounded right up my ally, so after tweaking some ingredients to make it more weight watchers friendly the end result was fantastic!

Loaded Mexican Chicken Skillet
Heavily adapted from Betty Crocker
Serves 4
Cal 403, Carbs 23.3, Fat 10.5, Fiber 2, Protein 37.2

1 bag (20 oz) refrigerated cooked diced potatoes with onions
2 tbsp. chipotle taco seasoning
1 lb. boneless skinless chicken breast tenderloins, cut into small pieces
1 pouch Red Chile Enchilada Sauce (I used Frontera Red Chile Sauce with Roasted Tomatoes)
1/2 cup cooked real bacon pieces
1.25 cups reduced fat shredded Colby Jack cheese 
2 green onions, finely chopped
1 roma tomato, chopped
1/3 cup reduced fat sour cream, optional for topping

In-Store Deals
  • 1 lb For $5.49 Aldi
    Chicken Breasts Split
    No coupon needed
    Sale Ends: 7/6/15
  • 1 lb For $1.89 Aldi
    Chicken Breasts Regular
    No coupon needed
    Sale Ends: 7/6/15
Heat oven to 350°F.

Lightly spray a large skillet with cooking spray. Spread half of the potatoes on bottom of skillet.

In small bowl, toss chicken with chipotle seasoning, and cooking sauce; spoon chicken over potatoes.

Sprinkle half of the bacon, green onions and cheese over chicken. Spread remaining potatoes on top; sprinkle with remaining cheese and bacon. Cover skillet tightly with foil.

Bake covered 1 hour.

Top skillet with sour cream, chopped tomato, and green onion. Enjoy!

Monday, July 6, 2015

Mandarin Chicken Pasta Salad

I hope everyone had a great 4th of July. We sure did! Although, after our vacation and 4th of July celebrations I'm feeling the need for a food detox! This Mandarin Chicken Pasta Salad is an oldie but a goodie. It makes the perfect lunch or light dinner!

Mandarin Chicken Pasta Salad
Serves 6
Cal 292, Fat 11.1g, Carbs 34.6g, Fiber 4g, Protein 12.2g

1/3 cup rice vinegar
1/4 cup orange juice
1/8 cup vegetable oil
1 tsp toasted sesame oil
1 packet onion soup mix (dry)
2 tsp white sugar
1 clove garlic (pressed)
8 oz farfalle pasta
1/2 cucumber (seeded and sliced)
2 roma tomatoes (diced)             
1 carrot (shredded)
6 oz spinach (fresh)
11 oz mandarin orange segments
2 cups cooked chicken (sliced)
1/2 Cup Almonds

To make the dressing whisk together the rice vinegar, orange juice, sesame oil, vegetable oil, onion soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente, drain, and rinse under cold water. Place pasta in large bowl.
To make the salad, toss the cucumber, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture and toss to coat evenly. Serve Immediately. Enjoy!
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