Wednesday, May 20, 2015
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 Barbacoa Beef Burrito Bowls
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!
Tuesday, May 19, 2015
So, Mother Nature really needs to make up her mind and pick one season and stick to it. Yesterday, I was talking about the gorgeous weather and today, well, it's just downright COLD. Perfect casserole weather and there is nothing I like more than a Buffalo Chicken Casserole. It's been a long time since I've made this popular favorite. Perfect cold weather comfort food!
Loaded Four Cheese Buffalo Chicken Bake
Cal 213, Carbs 20.2, Fat 5.8 Fiber 2, Protein 20.6
16 oz. chicken tenderloins cut into chunks
3 large russet potatoes cut into cubes
3 tsp. dry ranch seasoning
1 tbsp. extra virgin olive oil
1/2 cup crumbled bacon or bacon bits
1/2 cup reduced fat shredded mozzarella cheese
1/2 cup reduced fat shredded sharp cheddar
1/4 cup reduced fat crumbled blue cheese
1/2 cup reduced fat shredded Monterey jack cheese
1/3 cup Buffalo Wing Sauce, divided
3 green onions, sliced
Preheat oven to 475.
In a large bowl mix together the olive oil, dry ranch seasoning, cubed potatoes, and 3 tbsp. buffalo wing sauce. Combine well. Transfer potatoes to a 13x9 greased baking dish.
Bake the potatoes for 45 minutes, stirring halfway through, until tender and golden brown.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 425.
Top the cooked potatoes with the chicken. Add remaining buffalo wing sauce and top chicken with bacon and cheeses.
Return to the oven and bake for about 15 minutes or until the chicken is cooked through and the cheese is melted. Top with sliced green onions and serve with sour cream. Enjoy!
Monday, May 18, 2015
It's absolutely gorgeous outside today. The kind of weather I wish I could just bottle up and keep forever. Gorgeous weather =Grilling. This Pesto Grilled Chicken is a simple yet summery meal. A nice change from the traditional BBQ Chicken. I served mine alongside a creamy parmesan rice and tossed salad. It was delish!
Pesto Grilled Chicken
Cal 170, Carbs 1.2, Fat 7.5, Protein 26.7
4 boneless skinless chicken breasts
1/4 cup pesto sauce
2 tsp. garlic powder
Season chicken with garlic powder. Spread about 1 tbsp. pesto onto each piece of chicken. Grill over medium heat 8-9 minutes per side or until juices run clear. Serve over rice or noodles. Enjoy!
Thursday, May 14, 2015
Chicken Fajita Pasta? Um where have I been? I did not know such a thing existed until I stumbled upon a couple of recipes while browsing Pinterest the other day. All I have to say about this dish is...Oh. My. Word. I couldn't get enough of the stuff. My husband too. Chicken Fajita Pasta...where have you been my whole life? I am so glad I made this and I was able to lighten it up some and make it weight watchers friendly. A win/win in my book!
Chicken Fajita Pasta
Cal 320, Carbs 46.8, Fat 4.6, Fiber 3, Protein 25
16 oz. boneless skinless chicken tenderloins
1 packet fajita seasoning
12 oz. short pasta of your choice (I used bow ties)
1/4 cup reduced fat sour cream
1/2 cup reduced fat shredded cheddar cheese
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow onion, sliced
1 tsp. olive oil
Cook pasta to al dente. Drain and set aside.
While Pasta is cooking, cut chicken into pieces and sprinkle with fajita seasoning. Add oil to a large skillet.
Sauté chicken and veggies over medium high heat until no longer pink and veggies are softened. Spritz with lime juice. Stir in sour cream and cheese and toss with hot cooked pasta. Garnish with additional cheese and green onion if desired. Enjoy!
Wednesday, May 13, 2015
It's so nice to finally be able to get outside and do some grilling. After the long winter we have had once Spring rolls around we tend to spend as much time outside as possible. So, I am always looking for new grilling recipes. These Grilled Hawaiian Chicken Sandwiches are simple, yet packed with flavor. I love the sweet and salty combo and my husband did too. I see myself making these a lot this summer!
Grilled Hawiian Chicken Sandwiches
Makes 4 Sandwiches
Cal 490, Carbs 62, Fat 13, Fiber 2, Protein 35
4 boneless skinless chicken breasts
1 tsp. ground ginger
1/2 cup Teriyaki Grilling Sauce (I used Archer Farms)
4 Pineapple Slices
4 Slices Provolone Cheese
4 rolls of your choice (I used Pretzel Rolls-but lower the pp value with a regular bakery bun or roll)
Season chicken with ground ginger. Grill chicken over medium high heat. About five minutes before removing from grill baste with teriyaki sauce and add one slice of cheese to each chicken breast. Once melted remove from grill and top with sliced pineapple and additional teriyaki if desired. Enjoy!
Tuesday, May 12, 2015
When the weather starts getting warmer I tend to make more salads for dinner and I do love a good chopped salad! Unfortunately, the weather isn't as great as I had hoped for grilling so I decided to make a baked version of this family favorite. Serve this salad with a nice crusty French bread and dinner is served!
Crispy BBQ Chicken Chopped Salad
Cal 360, Carbs 21.5, Fat 12, Fiber 3, Protein 41.5
4 boneless skinless chicken breasts
8 cups romaine lettuce, roughly chopped
1/2 cup BBQ Sauce (I love stubbs)
1 package shake n bake extra crispy
1/2 cup crumbled bacon
1 cup reduced fat shredded cheese
1 tomato, chopped
2 green onions, chopped
1/2 cup tortilla strips
Dressing of your choice
Spread about 2 tbsp. BBQ Sauce evenly over each chicken breast. Roll in shake n bake and place on a baking sheet covered with tin foil.
Bake for 20-25 minutes or until juices run clear. Slice chicken and set aside.
To Assemble salad add lettuce to a large bowl and add in the cheese, tomatoes, crumbled bacon, croutons, and green onions. Toss well. Top with sliced chicken and drizzle with dressing. Enjoy!
Monday, May 11, 2015
A new recipe is up on the blog and yes it's another spicy one. But it's so easy and so yummy that you will definitely want to give this one a try! It's one of my favorite "go to" recipes when I am in a hurry and need something fast for dinner, plus it's a hit with my family!
Spicy Skillet Nacho Bowls
1.5 lb lean ground beef or turkey
1/4 tsp. cayenne pepper
2 tbsp. taco seasoning
1/2 yellow onion, chopped
2 cups tortilla chips
1 can rotel, undrained
1 cup reduced fat shredded Mexican blend cheese (I used Weight Watchers)
cilantro and green onion for garnish if desired
Brown ground beef and onion over medium high heat. Drain and add in the taco seasoning, cayenne, and rotel. Let simmer for about 5 minutes.
Even divide the meat mixture into four oven safe bowls and layer tortilla chips over mixture. Top with cheese.
Broil for about 4 minutes or until cheese is melted. Garnish with any additional toppings of your choice.