Thursday, July 28, 2016

Honey Mustard Chicken Chopped Salad

I just love Honey Mustard Chicken and I was trying to think of other ways to prepare it besides sandwiches. I do love a good chopped salad and with it being so hot out I tend to eat more salads for dinner.  It's a new family favorite!

Honey Mustard Chicken Club Chopped Flatbread Salad
Makes about 10 cups
WW PP=3 per cup
Cal 129, Carbs 5.9, Fat 5.8, Fiber 3, Protein 14.7

16 oz. boneless skinless chicken cooked and sliced (I grilled mine)
1/2 cup lite Honey Mustard Dressing
1 cup reduced fat shredded cheddar cheese
1/2 cup crumbled bacon or bacon bits
1 tomato chopped
1 cucumber chopped
10 cups shredded lettuce

To Assemble Salad-
Combine all ingredients together. Top with sliced chicken. Drizzle with additional honey mustard if desired. Enjoy!

Wednesday, July 27, 2016

Chicken Fajita Quesadillas

Back in the day I absolutely loved Chili's and one of my favorite things on the menu (besides chicken crispers) were the Fajita Quesadillas. It's been years since I've last eaten at Chili's but I still crave the Fajita Quesadillas. I decided to make them at home and let me tell ya...they were even better than the ones I had at the restaurant! Not too bad for a low cal/low fat version! They were a hit!

Chicken Fajita Quesadillas
Makes 4 Quesadillas
Cal 309 Carbs 11.5, Fat 10.2, Fiber 8g, Protein 37.5

16 oz. fajita marinated chicken tenderloins
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
8 slices reduced fat cheddar jack cheese (or any cheese of your choice)
4 large flour tortillas (I used low carb/high fiber wraps)

In a large sauce pan over medium heat cook chicken and veggies until chicken is no longer pink.

To assemble quesadillas top half of each tortilla with chicken and two slices of cheese. Fold the tortilla over and press down. Lightly spray tortilla with cooking spray and cook in a medium sauce pan (I used my panini press) for about 4 minutes per side or until golden brown.

Serve with sour cream and salsa for dipping. Enjoy!

Tuesday, July 26, 2016

Honey Garlic Crock Pot Chicken and Veggies

I know it's summer but I like to use my crock pot year round. I especially love the Crock Pot when I have a busy day ahead and I know I can rely on my trusty crock pot to do the cooking. This meal has everything all in one pot. Just place your ingredients into the crock pot, cover, and start your day! Easy Peasy!

Honey Garlic Crock Pot Chicken and Veggies
Adapted from Tasty
Serves 6
Cal 173.3 Carbs 22.5 Fat 9, Fiber 4, Protein 23.3

2 lbs boneless skinless chicken thighs
3/4 cup low sodium soy sauce
3 tbsp. honey
4 cloves garlic, chopped
1 tsp. red pepper flakes
2 cups baby carrots
2 cups green beans
2 cups baby yukon gold potatoes

In a large bowl, combine soy sauce, honey, garlic, and red pepper flakes. Whisk well.

Place chicken thighs, potatoes, and carrots into crock pot. Pour sauce mixture over chicken. 

Cover and cook on low for 7-8 hours or high for 3-4 hours. During the last 30 minutes of cooking and in the green beans. Enjoy!

Monday, July 25, 2016

Pizza Tortellini Salad

I've definitely been in "salad mode" lately when it comes to my dinners. It's been so hot I haven't really wanted to use the oven. I do love summer and the heat, I just don't enjoy cooking in it! This Pizza Tortellini Salad is a great summertime meal. It doesn't require much prep, and is delish!

Pizza Tortellini Salad
Makes 6 Cups
Cal  308, Carbs 32, Fat 14.3, Fiber 3, Protein 13.1

12 oz. cheese tortellini pasta (I used Archer Farms Pasta)
1/2 cup Lite House Italian Dressing
3 oz. mini pepperoni
4 Roasted Red Pepper Slices, Chopped
4 oz. mozzarella cheese, cubed
1/3 cup shredded parmesan cheese

Cook pasta to al dente. Drain and place in a large bowl.

Add remaining ingredients. Cover and place in fridge for 30 minutes or until cool.

Serve with additional dressing if desired. Enjoy!

Wednesday, July 20, 2016

Crock Pot Caribbean Jerk Chicken Tacos

We are in the middle of a heat wave here in Chicagoland. That means no oven for me! I decided to break out the crock pot and make one of our favorite taco recipes. Easy and delish! A fun twist on the traditional taco!

Crock Pot Caribbean Jerk Chicken Tacos
Makes 10 Tacos
Cal 82.5, Carbs 10.5, Fat 0.7, Fiber 1g, Protein 8.2

16oz. boneless skinless chicken breasts (I used tenders)
1/3 cup Lawry’s Caribbean Jerk Marinade
2-3 Tbsp crushed red pepper flakes
Queso Fresco Cheese, Green Onions or any other toppings if desired.
10 taco shells of your choice (I used white corn hardshell tacos)

Season chicken with red pepper flakes and place in crock pot. Cover chicken with marinade and cook on low for 4 hours. Shred and assemble tacos with desired toppings. Enjoy!

Tuesday, July 19, 2016

Skinny Shrimp Scampi

I love Shrimp and I love how versatile it is. We don't have it too often but it is one of my favorite things to eat in the Summer and this Skinny Shrimp Scampi is one of my favs! It is light, healthy, and refreshing!

Skinny Shrimp Scampi
Serves 4
Cal 195, Carbs 3, Fat 8, Protein 25.2

1.5 raw peeled and deveined shrimp
4 cloves garlic, finely chopped (the more the better-adds fab flavor)
1 shallot, finely chopped
1 tsp. salt
1 tsp. pepper
1 tsp. red pepper flakes
1/3 cup fresh lemon juice
1 tbsp. extra virgin olive oil
1 tbsp. butter
1/4 cup shredded parmesan cheese

Heat olive oil and butter in a large pan. Add in the garlic and shallots and saute for 2-3 minutes. Add shrimp and season with salt, pepper, and red pepper flakes. Cook shrimp 4-5 minutes or until pink.

Add in the lemon juice and let simmer for 2-3 minutes. Top with shredded parmesan cheese and serve over rice of pasta. Enjoy!

Monday, July 18, 2016

Spicy Stir Fry Chicken and Noodles

I'm getting my Asian Fix with one of my favorite stir fry dishes. It's healthy and super easy. My husband who loves all Asian food said this was a keeper. I'll have to put this one on the meal rotation. If you like dishes that pack a punch, be sure to give this one a try!

Spicy Stir Fry Chicken and Noodles
Serves 4
Cal 395, Carbs 70.5, Fat 2.7, Fiber 3, Protein 23

2 boneless skinless chicken breasts
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
1 tsp. canola oil
3 green onions, sliced

In a large bowl whisk together vinegar, soy sauce, one tbsp. sesame oil, chili paste, and sriracha. Set aside.

Heat 1 tsp oil in large skillet over high heat.  Add chicken. Once browned pour in sauce. Let simmer five minutes.

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

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Thursday, July 14, 2016

Chipotle Sausage Pasta Toss

I've been making this dish forever. It's a definite favorite of mine. I love most spicy foods and love just about anything Cajun so when I first found Chipotle 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 pasta, sausage, and spice, then be sure to give this recipe a try!

Chipotle Sausage Pasta Toss
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 13, 2016

Southwest Burrito Bowls

I can't go a week without making tacos. It's my definite favorite but after making so many different variations, I'm having a hard time coming up with another new taco recipe. So this time around I decided to forgo the taco shells and make burrito bowls instead. Easy, Simple, and Delicious. Add your favorite burrito fillings and dinner is served!

Southwest Burrito Bowls
Makes 4 Bowls
WW PP=11
Cal 458, Carbs 50.7, Fat 12, Fiber 1, Protein 31.7

20 oz. lean ground beef or turkey
1 cup black bean, corn, and pepper blend (I used Birds Eye)
4 cups cooked rice
2 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1/2 cup taco sauce

Additional Toppings of your Choice (We used Cheese, Lettuce, Tomatoes, and Sour Cream)

Brown ground beef in a large skillet over medium high heat. Drain and add in the chili powder, cumin, garlic powder, and onion powder. Stir in taco sauce and veggies. Simmer for 10 minutes.

To assemble bowls-Evenly spoon meat mixture over one cup rice and top with your favorite taco toppings. Enjoy!

Tuesday, July 12, 2016

Greek Chicken Pitas

It's hot, and I don't feel like using the oven so these Greek Chicken Pitas were the perfect dinnertime solution! Easy to prepare, healthy, and delicious! Doesn't get much better than that!

Greek Chicken Pitas
Makes 4 Pitas
Cal 270, Carbs 36g, Fat 3g, Fiber 2g, Protein 28g

4 boneless skinless chicken breasts
1 tbsp lemon pepper seasoning (I love Mrs. Dash)
1 tsp oregano
1 clove garlic, minced
1/2 cucumber, chopped
1 lemon, quartered
1 roma tomato, sliced
1 red onion, sliced
4 pita bread folds (I used whole wheat pitas)
Feta Cheese/Tzatziki (optional, but I love it)

Season chicken with lemon pepper, garlic, and oregano.

Grill 5-7 minutes per side or until juices run clear.

Slice, chicken and place onto pita bread. Evenly top with tomato, cucumber, and red onion. Spritz with lemon and serve with feta cheese and tzatziki, if desired. Enjoy!

Monday, July 11, 2016

Buffalo Chicken Chopped Salad

It's a hot one today in Chicagoland and when it's hot like this there is no way that I'm going to use the oven! I love making salads for dinner on days like today and you can't go wrong with a Buffalo Chicken Chopped Salad. The perfect summertime meal!

Buffalo Chicken Chopped Salad
Makes 10 Cups
Cal 77.9, Carbs 2.7, Fat 2.9, Fiber 4, Protein 10.2

2 cups cooked chicken breast (I grilled 2 large chicken breasts)
6 hearts of romaine lettuce, chopped
2 carrots, chopped
1 cucumber, chopped
1 large tomato, chopped
4 slices center cut bacon, chopped
1/2 cup reduced fat sharp shredded cheddar cheese
1/2 cup buffalo wing dressing

In a small mixing bowl combine chicken and wing sauce.

Toss lettuce and remaining ingredients into a large bowl. Top with chicken and drizzle with ranch dressing. (optional) Enjoy!

Thursday, July 7, 2016

Salsa Verde Chicken Tacos

These tacos are a fresh and fun take on your regular old chicken tacos. You can prepare the chicken any way you would like but I found that grilling it was the easiest. Crock Pot would be great too. If you like chicken tacos then be sure to give these bad boys a try!

Salsa Verde Chicken Tacos
Makes 8 Tacos
Cal 115, Carbs 13, Fat 1.2, Fiber 2, Protein 10.4

4 boneless skinless chicken breasts
1 cup salsa verde salsa
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/4 tsp. cayenne pepper
8 corn tortillas
any additional toppings of your choice

Season chicken with garlic, onion, chili powder, and cayenne pepper. Grill 5-7 minutes per side or until juices run clear. Slice chicken and set aside.

To assemble tacos-divide chicken between the corn tortillas. Top with two tablespoons salsa verde. Add any other additional toppings of your choice and enjoy!

Wednesday, July 6, 2016

Chicken Caesar Blt Wraps

I'm obsessed with just about anything "Chicken Caesar" so I knew I would love a Chicken Caesar BLT Wrap. Not sure why I haven't made them before because they are SO Good! A great dinner for a hot day like today, when you don't want to use the oven. Simple and Delish!

Chicken Caesar BLT Wraps
Makes 4 Wraps
WW PP=10
Cal 415, Carbs 19, Fat 19, Fiber 11, Protein 44

4 boneless skinless chicken breasts, cooked and sliced (I grilled mine)
8 slices center cut bacon, cooked crisp
1/2 cup lite Caesar dressing
1/2 cup shredded Parmesan cheese
2 cups chopped romaine lettuce
2 tomatoes, sliced
4 wraps of your choice (I used Flatout Wraps)

Toss cooked chicken with dressing and cheese. Set aside.

To assemble wraps-Place one sliced chicken breast on wrap. Top with two slices bacon, two slices tomato, and 1/2 cup shredded lettuce. Fold wrap and enjoy!

Tuesday, July 5, 2016

Grilled Pesto Chicken and Bow Tie Pasta

This recipe is a family favorite and only five ingredients. It makes the perfect weeknight meal and is ready in under 30! It's also one of my favorite summer meals. Light and so tasty!

Grilled Pesto Chicken and Bow Tie Pasta
Serves 8
Cal 255, Carbs 32, Fat 6.7, Fiber 2g, Protein 17

1 16oz. box bow tie pasta
1 tsp. garlic powder
16 oz. boneless skinless chicken 
1 tbsp. fresh lemon juice
1/2 cup pesto sauce

Sprinkle chicken with garlic powder and lemon juice. Grill over medium high heat for 7-8 minutes or until juices run clear. Cut chicken into pieces and toss with pesto sauce and pasta. Enjoy!
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