Wednesday, August 31, 2016

Crock Pot Hawaiian Chicken Tacos

It's no surprise that I am a taco junkie. I make them all the time but my husband doesn't seem to share my taco obsession, hence why I have to mix things up once in while. These Crock Pot Hawaiian Chicken Tacos were the perfect choice! Sweet with just a touch of spice, they were a hit with the family!

Crock Pot Hawaiian Chicken Tacos
Makes 10 Tacos
WW PP=3 per taco
Cal 119, Carbs 19g, Fat .9g, Fiber .8g, Protein 7.5g

16 oz. boneless skinless chicken breasts (I used tenderloins)
1/2 cup low sodium soy sauce
1 cup pineapple tidbits, divided
1/4 cup teriyaki sauce
1/4 cup chopped green onion
1/4 tsp red pepper flakes
10 corn tortillas
shredded jack cheese and chopped red onion optional

Place chicken in the bottom of crock pot. Pour soy sauce, teriyaki sauce, half of the pineapple with juice and red pepper flake over the chicken. Cover and cook on low for 4 hours.

Remove chicken from slow cooker and break into chunks. Assemble tacos and top with remaining pineapple and green onion. Top with any additional toppings of your choice, (I love sriracha and shredded cheese) Enjoy!

Tuesday, August 30, 2016

Creamy Jalapeno Chicken

If you are like me and love Jalapeno Poppers, then you have to give this recipe a try! It combines all the flavors of a jalapeno popper smothered over chicken and topped with Bacon. Best yet, my version is healthier and weight watcher friendly so that you can enjoy it without the guilt!

Creamy Jalapeno Chicken
Serves 4
Cal 331, Fat 17g, Carbs 2.6g, Fiber 0g, Protein 43g

4 boneless skinless chicken breasts
1 tablespoon chili powder
1/8 teaspoon salt
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1/3 cup sliced pickled jalapeno chile pepper, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 8 - ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
2 slices regular bacon or turkey bacon, crisp-cooked and crumbled

Sprinkle chicken with chili powder and salt.

Arrange chicken, in bottom of crock pot. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper. 

Cover and cook on low-heat for 5 to 6 hours or on high-heat  for 2 1/2 to 3 hours.
Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. And top with crumbled bacon. Enjoy!

Thursday, August 25, 2016

Creamy Crock Pot Chicken Enchilada Soup

I know, I know. Soup in the Summer? Well, if you are like me and enjoy soup any time of the year, then you have to give this recipe a try! It is the perfect recipe for a busy weeknight. Toss everything in the crock pot in the morning and dinner is ready at the end of the day!

Creamy Crock Pot Chicken Enchilada Soup
Serves 6
Cal 130, Carbs 8.5, Fat 5.3, Fiber .6, Protein 12.6

16 oz. boneless skinless chicken (I used tenderloins)
1 tbsp. chili powder
1 tsp. garlic powder
1 can petite diced tomatoes
1 small yellow onion, chopped
1 can enchilada sauce
1 cup corn
4 cups fat free chicken broth
1 can chopped green chiles
1/2 cup reduced fat sour cream
1/2 cup shredded cheese ( I like Kraft american cheese blend)

Add all the ingredients to the crock pot except cheese and sour cream. Stir and cover. Cook for 4-6 hours on low. During the 30 minutes of cooking, remove chicken breasts and shred. Return to crock pot and add the cheese and sour cream. Stir well. Ladle into soup bowls and garnish with toppings of your choice. Enjoy!

Wednesday, August 24, 2016

Chinese Chicken Chopped Salad

I love a good chopped salad and this Chinese Chicken Chopped Salad was a fun change from our usual dinner salads. Easy and packed with flavor both my husband, son, and I gobbled this down. It was a hit!

Chinese Chicken Chopped Salad
Serves 4
Cal 295, Carbs 26.7, Fat 10, Fiber 3, Protein 24

2 large chicken breasts, cooked and sliced (I grilled mine)
2 cups chopped romaine lettuce
1 head cabbage, chopped
1/2 cup sliced almonds
1/4 cup chow mein noodles
1/4 cup wonton strips
1 cup mandarin oranges
3 green onions, chopped
1/2 cup sesame asian dressing (I used Kraft)

In a large bowl toss all ingredients together and serve! Easy peasy!

Monday, August 22, 2016

Sriracha Beef Baked Tacos

I seriously can't get enough Sriracha lately. I love the stuff so I try to incorporate it into recipes often. This taco dish is a family favorite and the Sriracha gives this tasty recipe a nice little "kick." It's healthy, easy, and ready in under 20 minutes. A win/win if you ask me!

Sriracha Beef Baked Tacos
Makes 12 Tacos
WW PP=4 (per taco)
Cal 135, Carbs 7, Fat 7.5g, Fiber 1g, Protein 11.2

1.5lbs extra lean ground beef or turkey
2 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. sriracha
1.25 cups reduced fat shredded sharp cheddar
12 hard shell tacos
shredded lettuce, tomatoes, cilantro, sour cream (for toppings)

Arrange taco shells in a baking dish.

Over medium high heat brown ground beef, drain. Add in the chili powder, cumin, garlic powder, and sriracha. Turn heat to low and let simmer 5-7 minutes. Stirring occasionally.

To assemble tacos, divide filling evenly between tacos. Top with shredded cheddar. Bake at 375 for 15 minutes or until cheese is melted and taco shells are nicely browned and crispy. Top with any additional toppings of your choice. Enjoy!

Thursday, August 18, 2016

Sweet Fire Chicken

I've never been a big fan of Chinese food. My husband on the other hand absolutely loves it. Given Sweet Fire Chicken isn't a traditional Chinese dish, it's as close to Asian as I get! Sweet and Spicy and packed with flavor!

Sweet Fire Chicken
Serves 4
WW PP=11
Cal 428, Carbs 69.5, Fat 4, Fiber 2, Protein 28

16 oz. boneless skinless chicken breasts, cut into chunks
2 tbsp. cornstarch
1/4 cup flour
1 tbsp oil, divided
1 tsp minced garlic
1 tsp. red pepper flakes
2 cups pineapple chunks
1 red bell pepper, chopped
1 cup fresh pineapple chunks
3 green onions, sliced
1/2 cup spicy pineapple sauce (I used Archer Farms)
4 cups cooked rice

Toss chicken in corn starch and flour and set aside. 

Heat 1/2 tablespoon of the oil in large nonstick skillet over medium-high heat. Add garlic and red pepper flakes and saute for about one minute. Add red pepper and pineapple and stir fry for about 3-4 minutes. Add sauce and cook until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5-10 minutes or until cooked through. Return pepper mixture to skillet; stir fry until well blended. Garnish with green onion and additional red pepper flakes if desired. Serve over rice. Enjoy!

Wednesday, August 17, 2016

Crock Pot Buffalo Chicken Tacos

I'm all about easy meals this week and easy and crock pot go hand in hand! (at least for me anyway) Tonight's dinner combines two of my favorites (buffalo chicken and tacos) to create an incredibly tasty meal! Easy Peasy!

Crock Pot Buffalo Chicken Tacos
Makes 10 Tacos
Cal 105, Carbs 11, Fat 1.3, Fiber 2, Protein 13

1.5 lbs boneless skinless chicken
1 tsp. garlic powder
1/2 cup chicken broth
1/3 cup buffalo wing sauce (I use Franks)
10 corn tortillas
1 bunch green onions, chopped
any additional toppings of your choice (I love tomatoes, cheese, and sour cream)

Arrange chicken in bottom of crock pot. Season with garlic powder. Pour in chicken broth. Cover and cook on low 3-4 hours.

Shred chicken and add in the wing sauce. Cover and continue to cook another 15 minutes or until sauce is heated through.

Evenly divided chicken among 10 tortillas. Top with chopped green onion and any other toppings of your choice. Enjoy!

Tuesday, August 16, 2016

Crock Pot Orange Sesame Chicken

I've been in a bit of a dinner rut lately I wanted to mix it up a little and that is when I decided instead of Sesame Chicken I would make Orange Sesame Chicken instead. The sesame oil and soy sauce really went well with the orange juice and it made the perfect flavor combination. The end result was fabulous!

Crock Pot Orange Sesame Chicken
Serves 4
WW Points Plus=4 (without rice)
Cal 172, Fat 2.5g, Carbs 9.5, Fiber 0, Protein 26g

16 oz. boneless skinless chicken breasts
2 oz frozen orange juice concentrate
1 tbsp sesame oil
2 tsp soy sauce
4 tsp brown sugar
1/2 tsp ground ginger
1/3 cup water
1 tbsp cornstarch
1 tsp sesame seeds

Place chicken in crock pot.

In a mixing bowl add all ingredients except cornstarch and sesame seeds. Whisk until well blended and pour over chicken. Cook on low for 4 hours.

Remove chicken from slow cooker and add cornstarch to the sauce. Whisk and place chicken back in slow cooker and continue cooking for an additional 30 minutes. Remove chicken cut into chunks and serve over hot cooked rice. Sprinkle with sesame seeds. Enjoy!

Monday, August 15, 2016

Grilled Chicken Caesar Pasta

Hard to believe it's almost back to school time and summer will be over before we know it! Even though fall is rapidly approaching, I am still grilling like crazy! This Grilled Chicken Caesar Pasta is so good! If you like Grilled Chicken Caesar Salads then you have to give this recipe a try!

Grilled Chicken Caesar Pasta
Serves 6
WW PP=10
Cal 375.8, Carbs 46, Fat 10.5, Fiber 5, Protein 27.1

4 boneless skinless chicken breasts
2 tsp. garlic powder
12 oz. short pasta of your choice, cooked to al dente
1 tomtato, chopped
1/2 cup light caesar dressing
1/2 cup croutons
1/2 cup freshly grated parmesan cheese
Juice of one lemon

Season chicken with garlic powder and grill 5-7 minutes per side over medium heat or until juices run clear. Slice and set aside.

Toss pasta, dressing, tomato, and lemon juice together. Combining well. Top with sliced chicken, croutons, and cheese. Enjoy!

Wednesday, August 10, 2016

Sriracha Taco Salad

It's another hot one out there today and hot weather calls for salads for dinner. You can never go wrong with a good ole taco salad and since we love things spicy around here, added Sriracha was an added plus. Tasty!

Sriracha Taco Salad
Makes 10 Cups
Cal 159, Carbs 9.6, Fat 7.1, Fiber 2, Protein 13.6

16 oz lean ground beef or turkey
1 taco packet
1 tbsp. Sriracha (you can use more or less depending on your spice level)
1/4 cup jalapeno slices
1/2 cup water
1 large bagged salad
1 cup reduced fat shredded cheddar cheese
2 plum tomatoes, chopped
2 green onions, sliced
1 cup crushed tortilla chips

In a large skillet brown meat. Drain and stir in taco seasoning, beans, water, and sriracha. Let simmer for 10 minutes.

While meat is simmering, chop veggies and toss with lettuce, cheese, and tortilla chips. Top with meat. Serve with any other additional toppings of your choice. (We like sour cream and catalina dressing) Enjoy!

Tuesday, August 9, 2016

Creamy Sun-Dried Tomato Linguine

I love a good pasta dish and I love Sun-Dried Tomatoes so of course combine the two and it's heaven! This dish is easy to prepare and easy on the waistline. So, dig in and enjoy!

Creamy Sun Dried Tomato Linguine
Serves 6
Cal 285, Carbs 49.6, Fat 4.3, Fiber 3, Protein 11.1

12 oz. linguine cooked to al dente
1/3 cup sun dried tomatoes
1/2 cup grated parmesan cheese
1/3 cup fat free half and half
2/3 cup 2 percent milk
1 tsp. salt
1 tsp. garlic powder

Cook pasta to al dente. Drain and return to pan.

While pasta is cooking in a large sauce pan over medium heat whisk together milk, cream, parmesan cheese, salt, and garlic powder. Once it starts to boil reduce heat to low and add in the sun dried tomatoes. Let simmer for five minutes. Pour sauce over hot pasta, tossing well. Top with shredded basil and extra parmesan cheese if desired. Enjoy!

Monday, August 8, 2016

Cream Cheese Chicken Burritos

While these Burritos may sound high calorie, I've lightened them up to make them more WW friendly. Last time I made Cream Cheese Chicken Burritos they were a big hit. This time I've mixed up the recipe but they are still packed with cheesy, yummy, goodness that you can enjoy without the guilt!

Cream Cheese Chicken Burritos
Makes 4
WW PP=11
Cal 383, Carbs 35.7, Fat 13.5, Fiber 6, Protein 41.5

2 cups shredded cooked chicken breast
3 oz. reduced fat cream cheese, softened
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1 cup reduced fat shredded cheddar cheese
1 cup beans of your choice (I used great northern)
1 cup salsa
1 cup cooked rice
4 large flour tortillas of your choice

In a large mixing bowl combine chicken, dry seasonings, and softened cream cheese together.

Divide chicken mixture between the four flour tortillas. Even place chicken mixture, 1/4 beans, 1/4 cup salsa, 1/4 cup shredded cheese, and 1/4 cup rice.

Fold burritos and place into a baking dish.

Broil for 5-10 minutes or until heated through. Enjoy!

Friday, August 5, 2016

Pesto Chicken Melts

I love a good sandwich and when you incorporate ooey gooey cheese, well then, I like it even more! These Pesto Chicken Melts are easy and a fun change from the traditional grilled cheese. They are a family favorite around here!

Pesto Chicken Melts
Serves 4
WW PP=10
Cal 358, Carbs 19.2, Fat 21.5, Protein 30

2 cups cooked chicken breast, shredded
1/4 cup pesto sauce
1 tsp. garlic powder
1 cup shredded mozzarella cheese
4 slices texas toast (You can reduce the calories and fat by using lite texas toast-we had none at our local grocery store)
fresh basil and chopped tomato, optional but I love the flavor

Bake texas toast according to package directions.

While toast is cooking, combine garlic powder, pesto, and chicken together. Set aside.

Remove toast from oven and evenly divide chicken mixture between the four pieces of texas toast. Sprinkle 1/4 cup mozzarella on each piece.

Broil for 1-2 minutes or until cheese is melted and bubbly. Top with chopped tomato and basil. Enjoy!

Wednesday, August 3, 2016

Mozzarella Stuffed Buffalo Chicken

I never ever get sick of Buffalo Wing Sauce and since it's summer we grill often. I figured why not make grill some chicken, stuff it with cheese, and slather it in Buffalo Sauce. The end result was cheesy, spicy, deliciousness that the whole family enjoyed!

Mozzarella Stuffed Buffalo Chicken
Per Chicken Breast-WW PP-4
Cal 145, Carbs 1, Fat 3, Fiber 0, Protein 30

4 boneless skinless chicken breasts
1/3 cup Franks Buffalo Sauce
1 tsp salt
1/2 tsp pepper
2 tsp. garlic powder
2 pieces of mozzarella string cheese, divided into four pieces

Slit and cut a small pocket into each chicken breast and stuff with cheese.

Sprinkle with salt, garlic powder, and pepper and grill for 10-15 minutes, turning every 4-5 minutes or until juices run clear.

Remove from grill and drizzle buffalo sauce over chicken. Enjoy!

Tuesday, August 2, 2016

Mini Salsa Taco Salads

I know I've mentioned this before but I love love love wonton wrappers! I've made so many fun meals with them. The possibilities are endless when it comes to wonton recipes. These mini taco salads were a great change from regular old taco salad. My husband and I both like different toppings on tacos so it was nice to be able to customize our own. They would make a great appetizer too!

Mini Salsa Taco Salads
Yields 12 mini taco salads
Cal 68, Fat 3.5g, Carbs 1.9g, Protein 7.3g

12 wonton wrappers
12 oz  lean ground beef or turkey (I used Purdue extra lean ground turkey)
1 taco seasoning packet
1/2 cup reduced fat shredded cheddar cheese
1 bag shredded lettuce
1 tomato, chopped
1/3 cup salsa
1/3 cup light sour cream
Green Onions, Sliced Olives, Black Beans, Cilantro or any other toppings of your choice

Pre-Heat oven to 375 degrees
Lightly spray a 12 cup muffin tin with cooking spray. Push two wonton wrappers into the bottom of each of the 12 sprayed muffin cups. Bake wonton shells for 18-20 minutes or until golden brown and crispy.

While the wonton's are baking cook your ground beef/turkey add the seasoning mix and set aside.  Assemble as you would a normal taco salad. Adding your lettuce, ground beef, cheese, tomatoes and whatever additional toppings of your choosing. Drizzle the top of each salad with the salsa dressing. Enjoy!

I made a simple salsa dressing by combining the salsa and sour cream together and drizzled it on top of each mini taco bowl. Enjoy!
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