Thursday, October 22, 2015

Slow Cooker Pizza Joes

I'm mixing things up today with these Slow Cooker Pizza Joes. A fun twist on an old school classic! They are easy, ww friendly, and a hit with the family! The perfect weeknight meal!

Slow Cooker Pizza Joes
Serves 4
WW PP=12
Cal 477, Carbs 43, Fat 15.5, Fiber 2, Protein 39.2

1 lb. 93/7 ground beef
2 tsp. dry Italian seasoning
1 tsp. garlic powder
3 cups marinara or pizza sauce
1 oz. turkey pepperoni slices
4 slices mozzarella cheese
Rolls of your choice (I used Ciabatta)

Brown meat and transfer to slow cooker. Sprinkle with Italian blend and garlic powder. Pour in sauce. Cover and cook on low 3-4 hours. About 15 minutes before serving add in the pepperoni.

Spoon meat onto buns and top each sandwich with one slice cheese. Enjoy!

Wednesday, October 21, 2015

Four Cheese Buffalo Chicken Pasta Bake

In my house you can never have enough Buffalo Chicken dishes. This one included. It's one of my husbands favorites and it's super simple to prepare. You can't go wrong with buffalo chicken, pasta, and cheese!

Four Cheese Buffalo Chicken Pasta Bake
Serves 6

2 cups cooked shredded chicken
1 tbsp. dry ranch seasoning
1 tsp. garlic powder
1/3 cup buffalo wing sauce ( I love Franks)
12 oz. pasta of your choice (I used shells)
4 oz. reduced fat cream cheese
1 cup shredded cheddar jack cheese
1/4 cup crumbled blue cheese
1/2 cup milk

Pre-Heat Oven to 375

Cook pasta to al dente and set aside.

In a large saucepan over low-medium heat combine cream cheese, blue cheese, milk, ranch seasoning, garlic powder, and wing sauce. Whisk until smooth. Add in the cooked pasta and chicken. Tossing well to combine.

Pour mixture into a lightly greased casserole dish and top with shredded cheese and panko. Cook uncovered 20-25 minutes or until cheese is melted and casserole is heated through. Top with sliced green onions. Enjoy!

Monday, October 19, 2015

Crock Pot Chicken Parmesan Soup

We have one warm day at the end of October and what do I decide to make for dinner? Soup. Yep,that's right. When you have a nasty cold nothing is more comforting than a hearty bowl of soup and this recipe is downright delicious! Comfort food in a bowl. Yum!

Crock Pot Chicken Parmesan Soup
Serves 6
Cal 278, Carbs 33.3, Fat 4.6, Fiber 3, Protein 24.6

16 oz. boneless skinless chicken tenderloins
4 cups fat free chicken broth
1 28 oz. can crushed tomatoes
1 garlic clove, chopped
1 tsp. dry Italian seasoning blend
1 green bell pepper, chopped
1 tsp. red pepper flakes
1 tsp. salt
1 cup Italian style diced tomatoes
8 oz. pasta of your choice, cooked to al dente (I used penne)
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese

Arrange chicken in bottom of crock pot. Add remaining ingredients except for the pasta and cheeses. Cover and cook on low 4-5 hours.

Remove chicken from crock pot, shred, and return to pot. Stir in cheeses.

To serve add some of the cooked pasta to bottom of each bowl. Ladle in soup. Top with extra shredded cheese and fresh basil if desired. Enjoy!

Sunday, October 18, 2015

Spicy Garlic Chicken Wraps

One of my absolute favorite wing sauces is the Spicy Garlic sauce from Buffalo Wild Wings. I've been wanting to make Buffalo Chicken Wraps for a while and I'm finally getting around to it but instead of the traditional Buffalo Wing Sauce I decided to make my own Spicy Garlic Sauce. Wow, was it ever good! I see these tasty wraps becoming a new favorite in my house!

Spicy Garlic Chicken Wraps
Makes 4 Wraps
Cal 268, Carbs 19, Fat 8, Fiber 12, Protein 36

4 boneless skinless chicken breasts, cooked and shredded
3/4 cup franks buffalo wing sauce
2 tsp. garlic powder
1/2 tsp. rice wine vinegar
4 slices cheese of your choice (I used reduced fat swiss)
8 slices tomato
shredded lettuce
4 Large Tortilla of your choice (I used a low carb high fiber wrap)
blue cheese crumbles, optional

In a large bowl whisk wing sauce, garlic powder, and rice wine vinegar.

Toss cooked chicken in wing sauce.

To Assemble: Arrange chicken, two slices tomato, one slice cheese, and lettuce 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!

Thursday, October 15, 2015

Roasted Garlic Shells and Cheese

I'm finishing off this long week with another one of my all time favorites. I've been making this Roasted Garlic Shells and Cheese for years, but this time around I've lightened it up a bit to make it WW Friendly. It's a pot full of creamy, cheesy, deliciousness!

Roasted Garlic Shells and Cheese
Serves 6
Cal 364, Carbs 58.6, Fat 8.1, Fiber 2, Protein 15.3

16 oz. box medium shells, cooked to al dente
1/2 cup Boursin Reduced Fat Garlic and Herb Cheese
3/4 cup reduced fat sharp cheddar cheese
1 head garlic, roasted (see below)
3/4 cup reduced fat milk (I used 2 percent)
1 tbsp. flour
1 tbsp. light butter

To roast the garlic, preheat the oven to 350 degrees. Remove most of the outer paper skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Drizzle with olive oil and sprinkle with salt and pepper. Place the head of garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45 to 60 minutes, or until the cloves are easily squeezed from the skins. Squeeze all of the garlic out of the skins and smash with a fork to make a paste.

Bring a large pot of salted water to boil. Cook the pasta to al dente and set aside.

Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the roasted garlic paste and cook, stirring constantly, until light golden, about 2 minutes. Whisk in the milk, boursin cheese, and slowly stir in the shredded cheddar. Cook, stirring occasionally, until the cheese is melted and sauce has thickened.

Add cheese sauce to pasta and stir to combine. Serve immediately. Enjoy!

Wednesday, October 14, 2015

Bacon Blue Cheese Mini Meatloaves

Fall, Comfort Food, Fall, Comfort Food....see the pattern? It's been a chilly week here in Chicago and I am all about hearty, warm, and comforting meals for dinner this week. I was never a huge fan of meatloaf growing up, but as I got older and experimented with other type of meatloaf I found that I actually really enjoyed it. This is my favorite meatloaf recipe. I absolutely love Blue Cheese in just about anything so when you combine it with bacon to create a meatloaf? Yes, please!

Bacon Blue Cheese Mini Meatloaves
Makes 6 Mini Meatloaves
Cal 242, Carbs 7, Fat 11.6, Protein 24.8

1.5lbs lean ground beef or turkey (I used Turkey)
2 tsp. salt
1 tsp. garlic
1 tsp. fresh chopped parsley
1 egg
1/2 cup panko bread crumbs
1/4 cup crumbled blue cheese
1/2 cup crumbled cooked bacon (I used bacon bits)

Pre-Heat Oven to 375.

Spray a mini loaf pan with non stick cooking spray.

In a large bowl combine remaining ingredients. Evenly divide meat mixture between 6 loaves.

Bake for 30 minutes or until cooked through. Sprinkle extra blue cheese on top if desired. Enjoy!

Tuesday, October 13, 2015

Slow Cooker Chicken Burrito Soup

It may sound a tad bit strange, but trust me, it's not! I wanted to incorporate all of my favorite Burrito ingredients and transform them into a yummy soup! It's so cold and blustery here today that soup sounded like a great dinner. My husband may not consider "Soup" a dinner but a hearty soup like this one should be! Your slow cooker does all the work so it's a great weeknight meal. Easy and so tasty!

Slow Cooker Chicken Burrito Soup
Serves 4
Cal 317, Carbs 29.2, Fat 9, Fiber 3.5, Protein 33.5

1 lb. boneless skinless chicken (I used tenderloins)
2 tbsp. taco seasoning
4 cups fat free chicken broth
1/2 cup pinto beans, drained
1 can rotel, undrained
1 cup reduced fat shredded Mexican cheese blend
2 cups cooked rice
Tortilla Chips, Sour Cream, Diced Tomatoes, etc. for toppings

Arrange chicken in bottom of slow cooker. Sprinkle taco seasoning over chicken. Pour in chicken broth, pinto beans, and rotel. Cover and cook on low 6 hours.

Remove chicken shred and return to slow cooker. Stir in cheese. Once melted spoon over hot cooked rice and top with tortilla chips and any other ingredients of your choice. Enjoy!

Monday, October 12, 2015

Crispy Baked Buffalo Style Mozzarella Pork Chops

Um yea, sounds kind of weird...right? But trust me, it's not! If you are a fan of all things "Buffalo" like I am, then you have to give this pork chop recipe a try! I wanted to make something different with my pork chops than my usual "BBQ" kind. These were a hit! Super easy and super delish!

Crispy Baked Buffalo Style Mozzarella Pork Chops
Serves 4
Cal 245, Carbs 29.5, Fat 10, Protein 29.5

4 boneless sirloin pork chops
1/2 cup Buffalo Wing Sauce (I love Franks)
1/2 cup panko bread crumbs
4 slices mozzarella cheese
Sliced Green Onions

Pre-Heat Oven to 400.

Add wing sauce to a bowl and dip each pork chop into wing sauce, then coat in the breadcrumbs.

Bake on lightly greased baking sheet and cook for 25 minutes or until juices run clear. Top each chop with one slice mozzarella and continue cooking another 2 minutes or until cheese is melted. Top with sliced green onions. Enjoy!

Sunday, October 11, 2015

Three Cheese Baked Ravioli

I can't even remember the last time I made Baked Ravioli but it's always been a comfort food favorite of mine. The original plan for dinner was to make lasagna but we had too much going on today so I decided on this tasty Three Cheese Baked Ravioli instead. Super simple and delicious. It's a cheese lovers paradise!

Three Cheese Baked Ravioli
Serves 4

1 20 oz pkg fresh cheese ravioli
3 cup marinara sauce
1 clove garlic, minced
1.5 cups shredded mozzarella cheese
1 cup part skim ricotta cheese
1 cup shredded parmesan cheese
Fresh Basil (for topping)

Pre-Heat Oven to 400.

Combine garlic and

Spread 1/2 cup of marinara sauce onto the bottom of a baking dish. Layer ravioli over sauce. Spread ricotta cheese on top and then a layer of mozzarella cheese and then parmesan. Repeat. Top with a final layer of mozzarella.

Bake uncovered for 30 minutes or until casserole is bubbly and cheese is melted. Top with fresh basil. Enjoy!

Thursday, October 8, 2015

Honey Teriyaki Baked Chicken

I'm not a huge fan of Asian Cuisine, so Teriyaki Chicken is about as Asian as it gets in my house. Actually, I take that back, I do enjoy Sweet and Sour Chicken. Anyhoo, I've really been craving Teriyaki Chicken Wings but I was not craving all the calories that come along with them. Instead I made the next closest thing...Honey Teriyaki Baked Chicken. The sticky, salty, sweet combo goes great served over rice and was a hit with the Hubs!

Honey Teriyaki Baked Chicken
Serves 4
Cal 203 Carbs 21, Fat 2.5, Protein 24.5

1 lb boneless skinless chicken tenderloins, cut into pieces
1/2 cup panko bread crumbs
1 clove garlic, minced
1 tsp. red pepper flakes
1 tsp. honey
1/2 cup teriyaki sauce (I used Archer Farms)
3 green onions, sliced
Sesame Seeds (For Topping)

Pre-Heat Oven to 400.

Line a baking sheet with parchment paper.

Toss chicken pieces in panko and place on baking sheet. Bake for 20-25 minutes.

While chicken is cooking, in a small bowl whisk together garlic, honey, red pepper flakes, and teriyaki sauce.

Remove Chicken from oven and toss in teriyaki mixture. Serve over rice and top with green onions and sesame seeds. Enjoy!

Wednesday, October 7, 2015

Slow Cooker Fire Roasted Pot Roast

If you haven't noticed, I'm all about the slow cooker this week. As soon as the weather starts to turn chilly I break out all of my slow cooker recipes. This is a comfort food classic and the perfect weeknight meal when all you want to do is come home and have dinner ready and waiting for you. I found a similar recipe to mine on the Betty Crocker website except they used crushed fire roasted tomatoes. My version is a tad different and also ww friendly but you'd never know it by the taste!

Slow Cooker Fire Roasted Pot Roast
Serves 6
Cal 218, Carbs 15.3, Fat 5.6, Fiber 2.5, Protein 24.5

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
1.5 lbs. baby red potatoes, quartered
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.

Spoon into bowls and top with red pepper flakes and chopped parsley (if desired) Enjoy!

Tuesday, October 6, 2015

Crock Pot Greek Chicken Tacos

Happy Taco Tuesday! I'm mixing things up once again for taco night so that I can still enjoy my favorite food without my husband complaining that we have tacos too much. (Ha!) These Greek Chicken Tacos are super simple and because the chicken cooks in the crock pot the only thing you need to do is add your toppings. A great meal for busy nights!

Crock Pot Greek Chicken Tacos
Makes 10 Tacos
Cal 104, Carbs 8.7, Fat 3.2, Fiber 1, Protein 10.0

16 oz. boneless skinless chicken tenderloins
1/8 cup fresh lemon juice
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tomato, chopped
1 red onion, chopped
1 cucumber, chopped
10 taco shells (I low carb flour tortillas)
feta cheese, tzatki sauce, or any other additional toppings of your choice

Arrange chicken in bottom of crock pot. Season with oregano, salt, pepper, and garlic powder. Pour in lemon juice. Cover and cook on low 3-4 hours.

Break chicken into pieces and spoon into taco shells. Top with tomato, red onion, cucumber, and any additional toppings of your choice. Enjoy!

Monday, October 5, 2015

Lemon Garlic Roasted Chicken Breasts

This is a long time favorite recipe of mine that I've been making since I first got married twelve years ago. Although, today I'm using boneless skinless chicken breasts instead of thighs since that is what I had in the house. I was a tad nervous using skinless chicken but it turned out fantastic! Easy, healthy, and packed with flavor. Serve over mashed potatoes, rice, or noodles.

Lemon Garlic Roasted Chicken Breasts
Serves 4
Cal 215, Carbs 2.7, Fat 11.5, 30.2

4 (6oz) boneless skinless chicken breasts
6 whole garlic cloves
1/4 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
3 tbsp. dry lemon pepper seasoning blend
1 tbsp. salt
1 lemon, quartered

Pre-Heat Oven to 400.

Place chicken in a 13x9 baking dish. Sprinkle with lemon pepper seasoning and salt.

Add lemon juice, lemons, olive oil, and whole garlic.

Bake uncovered for 20-25 minutes or until juices run clear. Let stand five minutes before serving. Spoon some of the pan juices over chicken and enjoy!

Sunday, October 4, 2015

Crock Pot Spaghetti

Happy Sunday! It's a chilly one here in Chicagoland, which means one thing....comfort food for dinner! My husband requested Spaghetti and since today has been a busy one for me I decided on Crock Pot Spaghetti. I made it for the first time last summer and it turned out great! This Spaghetti recipe is the ultimate time saver because you do not need to cook the ground beef ahead of time. The key is to use very lean ground beef...I'm talking the 96/4 kind. Since there is virtually no grease you don't need to drain the beef. It's just as good if not better than a spaghetti sauce that simmered over the stove all day. A hit with the entire family!

Crock Pot Spaghetti
Serves 6

16 oz. spaghetti, cooked to al dente
1.5 lbs lean ground beef 96/4
2 tsp. garlic powder
2 tsp. oregano
1/4 tsp. dried basil
1 tsp. onion powder
1/4 tsp. red pepper flakes
28 oz. can crushed tomatoes
6 oz. can tomato paste
8 oz. can tomato sauce

Add ground beef to your crock pot. Break up into pieces and season with dried seasonings. Cover and cook on high for one hour. Turn heat to low and add remaining ingredients. Stir well and cover. Cook for 6 hours stirring occasionally. Serve over hot cooked pasta. Enjoy!
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