Sunday, January 31, 2016

Spicy Sesame Noodles with Chicken

It's not very often that I crave Chinese Food but today I was really in the mood for a comforting Chinese noodle dish. My husband who is obsessed with Chinese food couldn't have been happier! Lucky for him. Ha. If you like foods that pack a punch, then you have to give this dish a try!

Spicy Sesame Noodles with Chicken
Serves 4

2 boneless skinless teriyaki chicken breasts, cooked and chopped
12 oz. noodles (I used thick spaghetti noodles)
1/4 cup rice wine vinegar
1/4 reduced sodium soy sauce
2 tbsp. sesame oil, divided
2 tsp. red pepper and garlic chili paste (you can adjust this to your spice level)
1 tsp. sriracha
1/2 tsp. ground ginger
1 tsp. sugar
1 cup Asian stir fry veggies
3 green onions, sliced

In a large bowl whisk together vinegar, soy sauce, one tbsp. sesame oil, chili paste, sriracha, and ground chicken. Toss in chicken. Coating well.

Meanwhile, in large saucepan cook noodles in boiling water until al dente. Drain noodles well and return to saucepan. Drizzle with remaining sesame oil. Add in the veggies and once heated through add in chicken mixture and veggies. Toss to combine. Top with sliced green onions. Enjoy!

Thursday, January 28, 2016

Southwest Lasagna

I'm honoring Throw Back Thursday and making one my family favorites. This Southwest Lasagna is healthy, easy, and a fun twist on the traditional version. Delish!

Southwest Lasagna
Makes 8-10 servings (I cut mine into 10)
Cal 259, Carbs 25g, Fat 8.5g, Fiber 3g, Protein 18.7g

1 pound lean ground beef (I used 93/7)
2 tbsp. taco seasoning
1/2 cup corn
1/2 cup fat free black beans
2 cups reduced fat shredded cheese (I used WW Mexican five cheese blend)
4 ounce can chopped or diced green chilies
1 cup salsa
1/2 cup enchilada sauce
1 package oven ready lasagna noodles (I like Barilla)

In a large skillet, brown ground beef until no longer pink in the center. Drain. Add enchilada sauce, green chile's, taco seasoning, and 1/2 cup of the salsa. Stir and place over medium high heat, stirring constantly, until bubbly, about 4-5 minutes. Remove from heat and stir in corn and black beans.

Spread remaining salsa into bottom of 9x13 dish. Top with a layer of lasagna noodles.. Spread 1/2 of the filling from the skillet over the noodles. Top with half the cheese. Repeat.

Cover loosely with foil and bake at 375 for 30-35 minutes, or until bubbly and pasta is tender.

Allow to sit for a few minutes before cutting. Enjoy!

Wednesday, January 27, 2016

Chili Cheese Skillet Pasta

I'm really spicing things up this week when it comes to our dinners. This is another great recipe that contains two of my favorites, chili and pasta. You can't go wrong with one pot meals that are ready in under 30 minutes!

Chili Cheese Skillet Pasta
Serves 6
Cal 337, Carbs 30.6, Fat 10.8, Fiber 3, Protein 26.6

1.5lbs lean ground beef or turkey (I used lean turkey)
6 oz. pasta of your choice
3/4 cup reduced fat sharp cheddar cheese, divided
1 envelope chili seasoning
1 can petite diced tomatoes, undrained
4 cups fat free low sodium beef broth
1 cup fire roasted corn and poblano pepper blend

In a large skillet brown meat. Drain and add in the chili seasoning, tomatoes, corn/pepper blend, and beef broth. Bing to a boil and add in the pasta. Cover and cook for 8 minutes or until pasta is tender. Stirring often. Stir in cheese. Garnish with additional cheese, cilantro, green onions, sour cream or any of your favorite chili toppings. Enjoy!

Tuesday, January 26, 2016

Sriracha BBQ Crock Pot Chicken

Spicy foods...oh, how I love you! I love everything spicy and luckily so does my husband so I knew this would be right up his ally! A simple five ingredient dish that is packed with spicy goodness. A great way to spice up ordinary chicken!

Sriracha BBQ Crock Pot Chicken
Serves 4
Cal 151, Carbs 15, Fat .5, Protein 22

16 oz. boneless skinless chicken or tenderloins
1 tsp. garlic powder
1 tsp. salt
1/3 cup BBQ Sauce
2 tbsp. Sriacha Sauce (I used Sweet Baby Rays)

Arrange chicken in bottom of crock pot. Season with garlic powder and salt. Combine Sriracha and BBQ Sauce together. Pour over chicken. Cover and cook on low 3-4 hours. Serve with additional sauce if desired. Enjoy!

Monday, January 25, 2016

Chicken Fajita and Rice Bake

I love a good casserole every once in a while and I thought this Chicken Fajita and Rice Bake was a fun twist from the traditional chicken fajitas. It's easy, healthy, and delish!

Chicken Fajita and Rice Bake
Serves 8
Cal 254, Carb 27.8 Fat, 5.7, Fiber 2, Protein 18.7

16 oz. boneless skinless chicken tenders, cut into pieces
I pkg. fajita seasoning
1 bag fajita veggies (such a time saver but you can chop your own)
1/2 cup reduced fat sour cream
1.5 cup reduced fat shredded cheddar jack cheese, divided
2 cups cooked rice

Pre-Heat oven to 375.

In a large bowl combine chicken, fajita, seasoning, sour cream, half of the cheese, and rice.

Pour into a 13x9 baking dish and cook, uncovered, for 30 minutes. Top with remaining shredded cheese and continue cooking another 10 minutes or until cheese is melted and casserole is bubbly. Enjoy!

Three Cheese Spaghetti

There is nothing more comforting to me than a cheesy pasta dish. That kind of stuff screams "comfort food" and this recipe made the perfect Sunday dinner!

Three Cheese Spaghetti
12 oz. spaghetti, cooked to al dente
2 garlic cloves, chopped
1 tbsp. extra virgin olive oil
1/2 cup shredded mozzarella cheese
4 oz. cream cheese
1/2 cup half and half
1/2 cup grated parmesan cheese
1 tsp. salt
chopped parsley

Saute garlic in olive oil for about one minute. Add in cream cheese and half and half. Whisk until smooth. Slowly whisk in mozzarella and parmesan cheese. Once combined let simmer 1-2 minutes. Toss hot cooked pasta in cheese mixture and top with  extra grated parmesan and chopped parsley. Enjoy!

Thursday, January 21, 2016

Crock Pot Hawaiian Chicken

This is one of my all time favorite chicken dishes. It's simple and easy and the crock pot does all the work for you. It's a perfect weeknight meal that I used to make a lot back when I was working. The red pepper flakes gives it a nice spicy kick, which I love!

Crock Pot Hawaiian Chicken
Serves 4
Cal 181, Fat 0g, Carbs 20.7g, Fiber 0g, Protein 26.7g

16 oz boneless skinless chicken breasts (I used tenders)
1 tsp garlic powder
2 tsp red pepper flakes
1/2 cup low sodium soy sauce
1/2 cup teriyaki sauce
1 can pineapple chunks with juice

Place chicken in the crock pot. Season with garlic powder, cayenne pepper, and red pepper flakes. In a small mixing bowl whisk together the soy sauce and teriyaki. Pour over chicken. Add in your pineapple. Cover and cook on low for 4 hours. Serve over rice. Enjoy!

Wednesday, January 20, 2016

Lemon Garlic Roasted Salmon

Last week while in Florida I was eating Seafood non stop. I would've thought a weeks worth of fish would feed my craving, but apparently not as I am making Salmon for dinner tonight! I normally grill salmon but considering it's 15 degrees outside and my grill is covered in snow, I've opted for a roasted version instead. This Salmon was so easy to prepare and packed with flavor!

Lemon Garlic Roasted Salmon
Serves 4
Cal 220, Carbs 0, Fat 13, Protein 24
1 (1- to 1 1/2-pound) skinless salmon fillets (mine were about 5 oz each)
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 cloves garlic, chopped
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 400 degrees.

Place the salmon fillets in a glass, ceramic, or stainless-steel roasting dish and season with salt and pepper. Whisk together the olive oil, chopped garlic, and lemon juice. Drizzle the mixture evenly over the salmon.

Roast the salmon for 12 minutes or until cooked in the center at the thickest part. Allow to rest for five minutes and serve with additional fresh lemons. Enjoy!

Tuesday, January 19, 2016

Fire Roasted Rigatoni

It's been a while since I've posted but I'm back with a new recipe! It's always hard to get back into the swing of things after being on vacation. Florida was great but now it's back to reality and back to the cold! (yuck) Tonight we are warming up with this Fire Roasted Rigatoni. It's so easy and delish. You can't go wrong with a spicy pasta!

Fire Roasted Sausage Rigatoni
Serves 8

1 16 oz. box Rigatoni, cooked to al dente
1 lb. lean ground beef
1 can fire roasted tomatoes
2 cups crushed tomatoes
2 tbsp. tomato paste
1 clove garlic, minced
1 tsp. salt
1 tsp. red pepper flakes
1 tsp. oregano
1/2 cup grated parmesan cheese, plus additional for topping

In a large pan brown beef, drain and season with garlic, salt, red pepper and oregano. Add in the crushed tomatoes, tomato paste, and fire roasted tomatoes. Simmer for 10-15 minutes. Stir in the parmesan cheese.

Evenly top sauce over the hot cooked pasta. Sprinkle with additional parmesan cheese if desired. Enjoy!

Thursday, January 7, 2016

Italian Smothered Chicken

Are you looking for a simple and time saving weeknight dinner?  If so, I have the recipe for you! This Italian Smothered Chicken was my "go to" recipe back in the day. Serve it over rice or noodles and pair it with a salad and dinner is served!

Italian Smothered Chicken
Serves 4
Cal 197, Carbs 7.5, Fat 7, Protein 28.5

4 boneless skinless chicken breasts
1 pkg. Good Seasons dry Italian seasoning mix
1 can Italian style diced tomatoes, undrained
1 cup reduced fat shredded mozzarella cheese

In a large skillet season chicken with Italian seasoning. Brown for 5 minutes per side or until juices run clear. Add in the diced tomatoes. Simmer for 5 minutes and top with shredded mozzarella. Cover and once melted serve over rice or noodles. Enjoy!

Wednesday, January 6, 2016

Spicy Cream Cheese Potato Soup

I love soup for dinner in the winter and one of my favorites is this Spicy Cream Cheese Potato Soup. You can't go wrong with cream cheese and potatoes. I find it to be a perfect combination. My version is also WW Friendly so you can indulge without the guilt!

Spicy Cream Cheese Potato Soup
Serves 8
Cal 167, Carbs 20.3g, Fat 6.7g, Fiber 1g, Protein 6.3g

6 cups oreida homestyle potatoes
4 cups low sodium fat free chicken broth
1 tsp. Cayenne Pepper
1 tsp. Cajun Seasoning
1 tsp. garlic powder
1 yellow onion, chopped
1 8oz. package reduced fat cream cheese
1/4 cup crumbled bacon (I used bacon bits)
sliced green onions, shredded cheddar cheese, and additional bacon for toppings, optional

Add potatoes, chicken broth, cayenne pepper, cajun seasoning, garlic powder, and chopped onion to the crock pot. Stir. Cover and cook on low for 6-8 hours. During last hour of cooking time, stir in your cream cheese and bacon.

Ladle soup into bowls and top with shredded cheddar, green onion, and additional bacon if desired. Enjoy!

Tuesday, January 5, 2016

Southwest Taco Skillet

It's no surprise to most that I have a crazy taco obsession. My husband on the other hand does not. I tried to meet him halfway with this Southwest Taco Skillet. Yes, it has a lot of your taco components but in a skillet instead. It's healthy, easy, and delish! The hubby agreed!

Southwest Taco Skillet
Serves 6
Cal 362, Carbs 35.8, Fat 12, Fiber 2, Protein 24.1

1.5lbs lean ground beef or turkey (I used 93/7 turkey)
1 can rotel, undrained
1 tsp. chili powder
1 tsp. cumin
1 pouch Frontera Taco Skillet Sauce
3/4 cups reduced fat sharp cheddar cheese
1/2 cup crushed tortilla chips
4 cups cooked rice

In a large skillet brown the meat. Drain and add your dry seasonings and skillet sauce. Cover and simmer for 10 minutes. Sprinkle cheese on top and then crushed tortilla chips. Top with shredded lettuce if, desired and any other toppings of your choice. Enjoy!

Monday, January 4, 2016

Crock Pot Honey Balsamic Pork Tenderloin

I've had a pork tenderloin in the freezer that I needed to use and instead of the usual pulled pork sandwiches or tacos, I decided to mix things up with this Crock Pot Honey Balsamic Pork Roast. I love Balsamic Vinegar and have made similar recipes using Chicken and Beef but never with Pork. I've been missing out because this roast was fantastic! Moist and fall apart tender. Delish!

Crock Pot Honey Balsamic Pork Tenderloin
Serves 6
Cal 197, Carbs 7, Fat 6, Protein 24

1.5 lb. boneless pork tenderloin
1 tsp. garlic powder
1 tsp. red pepper flakes
2 tsp. salt
1/4 cup balsamic vinegar
1/3 cup fat free low sodium chicken broth
1 tbsp. honey

Place roast in bottom of slow cooker. Season with garlic powder, salt, and red pepper.

In a small bowl whisk together balsamic vinegar, honey, and chicken broth. Pour over roast. Cover and cook on low 6 hours. Enjoy!

Sunday, January 3, 2016

Spicy Italian Sausage Pasta Toss

Happy New Year! Hard to believe it's 2016! I hope you all had a great Holiday. We did but it certainly went by quickly! Tonight's dinner is an old favorite. The only change I made was using Hot Italian Sausage instead of mild since we like things spicy. A simple, yet delicious, dinner!

Spicy Italian Sausage Pasta Toss
Serves 6

12 oz. box penne pasta, cooked to al dente
1 pkg hot Italian sausage links, sliced
1 can petitie diced tomatoes, undrained
1 clove garlic, minced
1 can Italian Diced Tomatoes, undrained
2 cups baby spinach
1/4 cup grated parmesan cheese
1 tsp. salt
1 tsp. pepper

Cooked pasta to al dente. Drain and set aside.

In a large pan brown Italian sausage. Add in the tomatoes, spinach, garlic, salt and pepper. Let simmer 10 minutes. Toss in the penne and top with grated parmesan cheese. Enjoy!
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