Wednesday, August 30, 2017

Broccoli and Cheese Stuffed Chicken

I love chicken and since we have it so often I always am looking for new ways to prepare it. Since Broccoli is a favorite veggie of choice in our house I decided on a broccoli and cheese stuffed chicken. It's a great combo and it's healthy too. A great weeknight meal!

Broccoli and Cheese Stuffed Chicken
Adapted from All Recipes
Serves 4
Cal 239, Carbs 16.7, Fiber .7, Fat 7.7, Protein 28.5

4 chicken breasts pounded slightly thin
1 egg ( I used egg beaters)
1 cup Italian seasoned panko breadcrumbs
1 (10 ounce) bag frozen broccoli florets
4 slices white american cheese

Preheat oven to 350° F.

Line a baking sheet with foil and spray with cooking spray.

Cook broccoli according to package directions and set aside.

Place breadcrumbs and egg in bowls. 

Place one slice of cheese over each chicken breast and evenly top with some of the broccoli florets. 

Wrap up the sides of the chicken over the broccoli cheese mixture and secure with toothpicks.

Dip the chicken in the egg mixture and then dip in the breadcrumbs to coat.

Place chicken on the baking sheet. Bake for 25 - 30 minutes, or until chicken is no longer pink. Enjoy!

Tuesday, August 29, 2017

Creamy Pizza Pasta Salad

Even though we are nearing the end of summer and Labor Day is just around the corner, it is not stopping me from making pasta salads for dinner! I love a good pasta salad and you can't go wrong when it's a Pizza Pasta Salad. The creaminess comes from the dressing and is a fun change from the traditional dressing. Bring this to your next BBQ or enjoy for dinner like we did. Either way it is a real crowd pleaser!

Creamy Pizza Pasta Salad
Serves 6

12 oz. mini penne pasta (I used Barilla)
1/2 cup creamy 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!

Monday, August 28, 2017

Orange Sesame Chicken Stir Fry

Looking for a fast yet healthy and easy dinner? Well, this Orange Sesame Chicken Stir Fry is for you! Ready in under 30 and a real family pleaser!

Orange Sesame Chicken Stir Fry
Serves 4

4 boneless skinless chicken breasts, cut into pieces
4 cups rice
1/4 cup rice wine vinegar
1/4 reduced sodium soy sauce
2 tbsp. sesame oil, divided
4 tbsp. frozen orange juice concentrate
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 rice, add to skillet. Drizzle with remaining sesame oil. Add in the veggies. Toss to combine. Top with sliced green onions. Enjoy!

Wednesday, August 23, 2017

Caribbean Jerk Chicken Wraps

Talk about a great refreshing summer recipe, these Caribbean Jerk Chicken Wraps are healthy and packed with flavor. I marinated chicken breasts in my favorite Jerk marinade and topped them with a citrus coleslaw, and mandarian oranges. They were a hit with the hubster. You can't go wrong with the sweet and spicy combo!

Caribbean Jerk Chicken Wraps
Makes 2 Wraps
WW PP=10
Cal 415, Carbs, 52, Fat 9.5, Fiber 3, Protein 28

2 4 oz. chicken breasts
1/3 cup Caribbean Jerk Marinade (I used Lawrys)
1/2 cup mandarian oranges
1 cup shredded coleslaw
1 tbsp. lemon juice
1 tbsp. orange juice
1 tbsp. lime juice
pinch of sugar
flour tortillas

Marinate chicken for at least one hour.

While chicken is marinating combine one cup coleslaw with lemon, orange, lime, and sugar. Toss and place in fridge at least 30 minutes.

Grill chicken over medium high heat 8-9 minutes per side or until juices run clear. Slice and set aside.

To Assemble: Arrange chicken, oranges, and coleslaw 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!

Tuesday, August 22, 2017

Cajun Chicken Caesar Salad

I love a good salad for dinner every once in a while, especially in the Summer. Chicken Caesar Salad has to be "hands down" my favorite! This recipe is a twist on my traditional favorite and not only is it healthy, it is delicious! A hit with my entire family!

Cajun Chicken Caesar Salad
Makes Approx. 10 cups
Cal 145, Carbs 6.2, Fat 6.3, Fiber 3.5, Protein 17.2

16 oz. boneless skinless chicken breasts cooked and sliced (I grilled mine)
1 tsp. cayenne pepper
1 tsp. garlic powder
1/2 shredded parmesan cheese
1/2 cup crumbled bacon or bacon bits
1/2 cup croutons
1 tomato, chopped
8 Romaine Hearts, chopped
1/2 cup reduced fat Caesar dressing (I used hidden valley yogurt ranch)
2 hard boiled eggs, sliced

Season chicken with cayenne and garlic powder. Set aside.

In a large bowl toss together lettuce, tomato, bacon, parmesan cheese, and dressing. Top with croutons, eggs, and chicken. Enjoy!

Monday, August 21, 2017

Creamy Chicken Broccoli and Bacon Penne

School is almost back in session around here and we are trying to soak up the last few days of Summer Break. When meal planning for this week I've had a few simple suppers to my rotation and this is one of them. Easy, cheesy, and slightly lighter than a traditional alfredo, this dish combines all of my favorites and is a hit with my family!

Creamy Chicken Broccoli and Bacon Penne
Serves 6

12 oz. penne pasta (I used Ronzoni)
2 cups cooked chicken breast, diced
2 cups chopped broccoli
1/2 cup crumbled bacon
1 clove garlic, minced
1/2 cup grated parmesan cheese
1/4 tsp. pepper
1/4 tsp. salt
1 cup fat free or 2 percent milk (I used 2 percent)
2 tbsp. reduced fat cream cheese
1 tbsp. olive oil

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

Heat olive oil in a large pan over medium-high heat. Add garlic and saute one minute, stirring occasionally. Add cream cheese 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, bacon, broccoli. Continue cooking another 5 minutes or so. Return cooked pasta to the pan and heat until bubbly. Top with chopped parsley if desired and enjoy!

Tuesday, August 15, 2017

Creamy Sun Dried Tomato Chicken and Bow Ties

How is it already the middle of August? The Summer is flying by and I can't believe school will be starting up soon! August or not, I still enjoy pasta in the summer time and this is one of my favorites! A great Summer pasta!

Creamy Sun Dried Tomato Chicken and Bow Ties
Serves 4
WW PP=10
Cal 371, Carbs 51, Fat 8, Fiber 6, Protein 31

12 oz. chicken breasts
1 cup sun dried tomato pesto
2 tsp. garlic powder
5 tbsp. fat free half/half
8 oz. pasta of your choice (I used bow tie)

Season chicken with garlic powder and over medium high heat grill chicken 4-5 minutes per side or until juices run clear.

Meanwhile cook pasta to al dente and set aside. Add pesto and cream to a small saucepan and whisk until combined. Heat until bubbly.

To assemble-evenly place pasta in bowls and top with sliced chicken and sauce. minutes. Garnish with shredded basil and top with parmesan cheese if desired. Enjoy!

Monday, August 14, 2017

Cheesy Skillet Jambalaya

There is nothing I like more than a good old bowl of jambalaya and when you add cheese to the mix I like it even more! So, Cheesy Jambalaya was it! You can't go wrong with a cheesy rice dish with a kick! This dinner is ready in under 30 minutes which makes it the perfect weeknight meal!

Cheesy Skillet Jambalaya
Serves 6
Cal 332, Carbs 34.4, Fat 9. Fiber 1, Protein 28.3

14 oz. boneless chicken tenderloins cut into chunks
12 oz. package smoked sausage (I used cajun chicken sausage)
1 tomato, diced
2 cups peppers and onions (I used a frozen southwest blend)
1 cup shredded american cheese
2 cups instant rice
2 cups water
2 green onions, sliced

In a large skillet brown chicken and sausage over medium high heat. Once browned and cooked through add in the veggies. Next pour in the water and bring to a boil. Once boiling add in the rice. Cover and reduce heat to low.  Let simmer ten minutes or until rice is tender. . During the last five minutes of cooking slowly stir in the cheese. Top with green onion and enjoy!

Tuesday, August 8, 2017

Grilled Chicken Caesar Pasta Salad

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 Salad
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!

Tuesday, August 1, 2017

Cajun Grilled Chicken and Orzo

I love grilling in the Summer and most know it's usually Chicken! Cajun Chicken is a favorite in my house and since I had a box of Orzo I figured why not create a recipe using the two. Toss in some Southwest Veggies and you have a flavorful and healthy meal!

Cajun Grilled Chicken and Orzo
Serves 6
Cal 294, Carbs 44.3, Fat 3.5, Fiber 3.1, Protein 21.8

16 oz. boneless skinless chicken
2 tsp. Cajun seasoning
1.5 cups southwest veggie blend
12 oz orzo
1 tomato, chopped

Sprinkle Cajun Seasoning evenly over chicken and grill over medium high heat 6-7 minutes per side or until juices run clear. Remove from grill and slice.

Meanwhile cook orzo to just shy of al dente. Drain and add the southwest veggies to the orzo. Cook over low heat an additonal 3 minutes or until veggies are heated through.

Place chicken over one cup orzo and top with chopped tomato. Enjoy!

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