Sunday, April 30, 2017

Chicken Caesar Angel Hair Pasta

Every morning during the week after I've gotten my kiddo on the bus I have my cup of coffee and watch some of the today show. On Friday the cooking segment was this Chicken Caesar Angel Hair Pasta recipe. While not at all figure friendly, it looked absolutely amazing and I new I had to try it at home. Today being the day. A cold and rainy Sunday calls for a hot comforting pasta dish. It was a hit with my family!
Chicken Caesar Angel Hair Pasta
Slightly Adapted from The Today Show
Serves 6
1/2 teaspoon granulated garlic
1 tablespoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
2 tablespoons extra virgin olive oil
1 cup bacon, chopped and divided
3 tablespoons bacon fat, reserved
1/2 onion, roughly minced (about 1 cup)
2 tablespoon fresh thyme, chopped
1/2 cup chicken stock
1/2 cup cream
1 cup creamy Caesar dressing
16 ounces angel hair pasta
1 lemon, juiced
1/4 cup flat leaf parsley, finely chopped, divided
1 cup Parmesan cheese, finely grated, plus more for serving
1 package store bought croutons, crushed 

In a large skillet over medium-high heat, heat oil. Mix granulated garlic, minced garlic, salt and pepper in a medium bowl then use the mixture to coat chicken.
Cook chicken until golden brown and cooked through about 5-6 minutes. Set aside and wipe skillet clean.
Return skillet to burner over medium-high heat. Add bacon and fry until crispy, about 5-6 minutes. Drain bacon pieces on a paper towel-lined plate. Reserve about three tablespoons of bacon fat in skillet.

Add onion and thyme and sauté for 3 minutes (cook until translucent, not caramelized).

Pour in chicken stock to deglaze pan, add cream, bring to a boil and reduce by half (about 3 minutes). Stir in Caesar dressing and bring mixture to a slight simmer.

Cook pasta according to package instructions (slightly undercook because it will continue to cook in the sauce). Strain the pasta while reserving 1 cup of the pasta water.

Turn off sauce, add lemon juice, 2/3 parsley, cooked chicken and 2/3 cooked bacon, stir to combine.

Add pasta to mixture and stir to combine.

Add Parmesan and pasta water on top of your pasta, don't mix. Cover with a lid and let sit for 2 minutes, then stir again to combine all cheese.
Garnish with remaining parsley, bacon and crushed croutons. Enjoy!

Thursday, April 27, 2017

Slow Cooker Shredded Beef Burrito Bowls

Nom Nom Nom. I've always been obsessed with Chipotle. My all time favorite on their menu being the Barbacoa Beef Burrito Bowls. Back in the day I would order it all the time. Not so much anymore. My version is made in the slow cooker and is lower in fat and calories but you wouldn't know it. I promise! It's delish!

Slow Cooker Shredded Beef Burrito Bowls
Serves 4
WW PP=13
Cal 536, Carbs 66, Fat 13, Fiber 6, Protein 40

1.5lbs angus chuck stew meat
1 8oz. package Red Chile Barbacoa Slow Cook Sauce
1 cup fat free black beans
4 cups cooked rice
Juice of one lime
1 cup reduced fat shredded Monterey jack cheese
shredded lettuce, chopped tomato, green onions, cilantro

Place meat in the bottom of your crock pot. Pour in red chile sauce and black beans.

Cover and cook on low for 7-8 hours.

Remove beef and shred with two forks. Add one cup cooked rice and spritz of lime juice to each bowl. Top with shredded beef mixture, 1/4 cup shredded cheese, and any other additional toppings of your choice. Enjoy!

Wednesday, April 26, 2017

Greek Chicken Tacos

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 easy. A hit with the family!

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, cut into chunks
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

Season chicken with oregano, salt, pepper, and garlic powder. Cook over medium heat in a large saute pan for 6-7 minutes or until done. Spritz with lemon juice.

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

Tuesday, April 25, 2017

BBQ Chicken Fajita Bowls

Mixing things up for Taco Tuesday with these healthy and delicious BBQ Chicken Fajita Bowls! These bowls are packed with yummy goodness and I love the sweet and spicy combo. They are easy and make the perfect weeknight meal!

BBQ Chicken Fajita Bowls
Serves 4
WW PP=8 (4 oz chicken and veggies plus one cup rice)
Cal 441.2, Carbs 42.5, Fat 5.2, Fiber 2.5, Protein 28.5

1 lb. chicken tenderloins, cut into chunks
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. dry bbq seasoning
1 red pepper, sliced
1 yellow onion, sliced
1 cup diced pineapple
1 cup black beans
1/2 cup bbq sauce
4 cups cooked rice

In a small bowl combine dry seasonings. Sprinkle over chicken.

Cook chicken in a large non stick pan for 5-6 minutes. Add in the veggies and continue cooking until chicken is cooked through and veggies are starting to soften. Add in the pineapple, black beans, and bbq sauce and cook another 2-3 minutes longer or until sauce is warm.

Serve over hot cooked rice. Enjoy!

Monday, April 24, 2017

Grilled Buffalo Chicken Club Salad

I'm in salad mode so far this week. When the weather is gorgeous it makes me want to get out and grill and you can't go wrong with a Buffalo Chicken Chopped Salad. It's healthy and easy and makes the perfect spring meal!

Grilled Buffalo Chicken Club 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 croutons (optional, but I love them)
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!

Wednesday, April 19, 2017

Honey Sriracha Sticky Chicken

I needed something with a little kick on this gray and rainy Wednesday and this Honey Sriracha Chicken was the perfect meal. Sweet and spicy chicken served over a bed of rice. Super tasty and super easy. My kind of dinner!

Honey Sriracha Sticky Chicken
Serves 4
Cal 151.2, Carbs 17, Fat 1, Protein 20

1 lb. chicken tenderloins cut into chunks
2 tbsp. sriracha (you can adjust this according to your spice level)
1/3 cup low sodium soy sauce
3 tbsp. honey
1 tsp. garlic powder
1/2 cup water 
Cornstarch Slurry (2 tbsp. corn starch/2tbsp. cold water)

In a large non stick saucepan saute chicken until lightly browned. About 4-5 minutes. 
Transfer to a plate and set aside. 

To the same pan over medium heat add sriracha, soy sauce, honey, garlic powder, and water. Whisk well. Add in corn starch slurry. Heat until thickened. 

Return chicken to pan and continue cooking another 2-3 minutes or until chicken is heated through. Serve over rice or noodles and enjoy!

Tuesday, April 18, 2017

Crock Pot Chicken Enchilada Tacos

These tacos have become a family favorite in my house. It all started when I had been craving enchiladas wanted to create a less time consuming version. So, instead of traditional enchiladas I decided on chicken enchilada tacos. Super easy to prepare and best of all...the crock pot does all the cooking! You get all the flavors of a chicken enchilada in taco form. They were a hit!

Crock Pot Chicken Enchilada Tacos
Makes 10 Tacos
Cal 102, Carbs 13.3, Fat 2, Fiber 1, Protein 9.6

16 oz. boneless skinless chicken
1 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 can enchilada sauce
1 can rotel, drained
10 white corn tortillas (I used mission brand)
shredded lettuce, cheese, sour cream etc for toppings

Arrange chicken in bottom of crock pot. Season with chili powder, cumin, and garlic powder. Add in the enchilada sauce and rotel. Cover and cook on low for 4 hours. Shred chicken and spoon into tortillas. Add any additional toppings of your choice. Enjoy!

Monday, April 10, 2017

Skillet Mozzarella Garlic Chicken

You've got to love changing up your dinner at the last minute when mother natures decides not to cooperate! A nasty storm blew in and I quickly had to change things up and this Skillet Mozzarella Garlic Chicken was a quick and easy last minute meal!

Skillet Mozzarella Garlic Chicken
Serves 4
Cal 194.2, Carbs 3, Fat 9.5, Protein 27.5

4 boneless skinless chicken breasts
2 cloves garlic, chopped
1 tsp. pepper
1 tsp. dry Italian seasoning blend
1 tbsp. grated parmesan cheese
1 cup shredded mozzarella cheese (I used Sargento)
1 tsp. olive oil

Heat olive oil in a large pan over medium-high heat. Place chicken in the pan and season with pepper and Italian seasoning. Cook five minutes and add in the garlic. Continue sauteing the chicken another 5 minutes or until juices run clear.

Top with shredded mozzrealla and parmesan cheese. Cover and cook another 1-2 minutes or until cheese is melted. Serve over pasta or rice. Enjoy!

Thursday, April 6, 2017

Caribbean Jerk Chicken Sandwiches with Citrus Slaw

Nothing screams Spring like these sweet and spicy Caribbean Jerk Chicken Sandwiches. I'm so excited that grilling season is upon us and even though it was a tad chilly today at least it wasn't raining! These tasty sandwiches can be prepared any way  you would like but I prefer to grill mine. If you like sweet and spicy then you will have to give these a try!

Caribbean Jerk Chicken Sandwiches
Makes 4 Sandwiches
Cal 311, Carbs 32.7, Fat 5.5, Protein 1, Fiber 26.2

4 boneless skinless chicken breasts
1 cup Carribean Jerk Marinade, divided (I used Lawry's)
2 cups citrus coleslaw (my recipe is below)
Rolls or hamburger buns

In a large ziploc bag, pour 1/2 cup marinade over chicken. Seal and place in fridge for at least one hour.

Remove chicken and discard marinade. Grill over medium high heat for 6-7 minutes per side or until juices run clear. About 5 minutes before removing from grill, baste with remaining marinade.

Assemble sandwiches by place one chicken breast in a bun and top with 1/4 cup citrus slaw. Enjoy!

Citrus Slaw Recipe
1 bag shredded cabbage
1/2 cup light mayo
3 tbsp. orange juice
3 tbsp. lemon juice
1 tbsp. white vinegar
1 tbsp. sugar

Whisk mayo, vinegar, sugar, and juices together. Gently fold in cabbage. Cover and refrigerate for at least one hour. (I find the longer the better) 

Wednesday, April 5, 2017

Crock Pot Southwest Chipotle Chili

When it's April and it's freezing and has been raining for days, chili is a must! It's not surprise that it's cold and damp here in chicagoland but I'm ready for a little warmth and sun! At least I can warm up with this family favorite chili dish. It's super simple and I let it simmer in the crock pot until dinner. Easy peasy!

Crock Pot Southwest Chipotle Chili
Serves 6
Cal 220, Carbs 9.3, Fat 8, Fiber 3.6, Protein 25.5

1.5lbs lean ground beef or turkey
1/4 cup chopped onion
2 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1 can petite diced tomatoes, undrained
1 8 oz. can chipotle sauce
1 can chopped green chilies
1.5 cup beans of your choice (I used pinto)

Brown beef and onion over medium high heat. Drain and season with chili powder, garlic powder, cumin, and salt.

Spray the inside of crock pot with non-stick cooking spray.

Add the ground beef, tomatoes, green chilies, chipotle sauce, and pinto beans.  Cover and cook on low for 4-6 hours.

Ladle into bowls and serve with sour cream, chopped onion, tortilla chips or crackers if desired. Enjoy!

Tuesday, April 4, 2017

Skinny Roasted Garlic Chicken Alfredo

I'm finally getting around to posting this recipe to the blog. I made this easy and healthier Alfredo dish on Sunday and it was a hit with the family. You would never be able to tell it was on the healthier side. If you are looking for a lighter version of a classic, then be sure to give this recipe a try!

Skinny Roasted Garlic Chicken Alfredo
Serves 8
Cal 315.8, Carbs 46.2, Fat 5.1, Fiber 6, Protein 20.2

16 oz. fettucine (I used Ronzoni)
1 head garlic
1 tsp olive oil
2 cups cooked chicken breast, diced
1/2 cup grated parmesan cheese
1/4 tsp. pepper
1/4 tsp. salt
1 cup 2 percent milk
2 tbsp. reduced fat cream cheese

Pre-Heat oven to 375

To roast the garlic 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.

Cook pasta just shy of al dente. Drain and set aside.

Heat a large pan over medium-high heat. Add cream cheese, roasted garlic paste, and slowly whisk in milk. Bring mixture to a simmer and once thickened stir in the Parmesan cheese. Season with salt and pepper. Next, add in the chicken and cooked pasta. Toss well and top with chopped parsley if desired. Enjoy!

Monday, April 3, 2017

Chicken Ramen Stir Fry

I found this tasty recipe on Food Network but did adapt it slightly to make it a little more figure friendly. I never eat Top Ramen (super salty=no good) although I'm not sure why I never considering using at least the noodles in a recipe, especially stir fry because it was a great combo. Easy and delish!

Chicken Ramen Stir Fry 
(Heavily Adapted from Food Network)
Serves 4
Cal 346, Carbs 43.5, Fat 10.7, Fiber 2.5, Protein 13

16 oz. boneless skinless chicken tenderloins, cut into chunks
1/4 cup low sodium soy sauce
1 tbsp. honey
1 tsp. red pepper flakes
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 white onion, chopped
2 cloves garlic, chopped
1 tbsp. rice wine vinegar
3 scallions, sliced
3 packages ramen noodles, seasoning mix discarded

In a medium bowl, whisk together the soy sauce, honey, vinegar, red pepper flakes, and garlic.

Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.

Heat a large non stick skillet with cooking spray. Add the chicken and saute until chicken is cooked through about 5 minutes; transfer to a plate and set aside. Add the onions and peppers to the skillet and stir-fry for about one minute. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and sauce mixture to the skillet along with the scallions. Stir-fry until everything is heated through about an additional minute. Serve immediately. Enjoy!
Related Posts Plugin for WordPress, Blogger...