Monday, July 21, 2014

Crock Pot Chicken Enchilada Tacos

It's going to be a hot one today here in Chicagoland and I've been wanting to make enchiladas for a while but I certainly don't want to use the oven. So, instead of traditional enchiladas I decided on 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!

Thursday, July 17, 2014

Grilled Balsamic Bruschetta Chicken

One of my favorite light meals is Bruschetta. Basil, Tomatoes, and Mozzarella. Yes, Please! I also love grilled chicken and we have it often, especially in the summer. So combining the two was a no brainer. It was a hit! The perfect light summer meal!

Grilled Balsamic Bruschetta Chicken
Serves 4
Cal 235, Carbs 13.2, Fat 8, Fiber.5, Protein 28

4 boneless skinless chicken breasts
1/4 cup balsamic vinegar
4 slices mozzarella cheese
1 can petite diced tomatoes with basil and garlic (or fresh tomatoes and basil if you have it)

Brush each chicken breast with balsamic vinegar. Grill over medium-high heat for 6-7 minutes per side or until juice run clear. About a minute before removing from grill top each chicken breast with cheese. Once melted remove and top with tomato basil mixture. Drizzle top with extra balsamic. Enjoy!

Wednesday, July 16, 2014

Pizza Panini Sandwiches

I love a good toasty warm sandwich especially if I make it in the Panini Press. I knew Pizza Panini's would be something my whole family would enjoy. Of course they were a hit. Who can resist toasted cheesy goodness? I know I can't! What's better is that they are even WW friendly. A win/win in my book!

Pizza Panini Sandwiches
Makes 4 Sandwiches
WW PP=10
Cal 383, Carbs 43, Fat 12, Fiber 1, Protein 23

4 ciabatta rolls
1 tbsp. extra virgin olive oil
1 tbsp. garlic powder
1 cup pizza sauce
8 slices mozzarella or italian blend cheese
4 oz. turkey pepperoni
Any other pizza toppings of your choice (We used green pepper and fresh sliced tomato)

Lightly brush each roll with olive oil. Sprinkle garlic powder evenly over top. clean hands. Spread pizza sauce on each slice and top with cheese. Place pepperoni slices on one of the halves and any other additional toppings and then place the two pieces of bread together.

Grill on a panini press or griddle until both sides of bread are toasted and golden brown and cheese is melted. Serve with an extra side of sauce for dipping if desired. Enjoy!

Tuesday, July 15, 2014

Spicy Four Cheese Chicken Spaghetti

I'm really on a spicy cheese kick lately. I never ever get sick of spicy foods and this is a very popular dish in my house. It's super easy to make which is one of the reasons why I love it. A great meal for a busy weeknights!

Spicy Four Cheese Chicken Spaghetti
Serves 6
Cal 307, Carbs 44.6, Fat 6, Fiber 6, Protein 18.3

1 12oz. box spaghetti (I used Ronzoni)
2 cups cooked chicken, diced
1 can rotel, drained
1/2 cup reduced fat milk
1.25 cups shredded 4 cheese american blend (I use Kraft)

Cook spaghetti to al dente. Drain and set aside.

While pasta is cooking, in a large saucepan combine milk and shredded cheese. Whisk until melted and smooth. Add in the rotel. Stir and pour over spaghetti and toss in chicken. Serve immediately. Enjoy!

Monday, July 14, 2014

Cheesy Cajun Chicken, Bacon and Rice Bake

I don't make casseroles that often, but when I do I'm really particular about what I make. This is a twist on my very popular Bacon, Cheddar, Chicken and Rice Bake. Since we love anything spicy in our house I decided to add in Cajun Chicken and I also lightened up the dish as well to make it more diet friendly. It was a hit!

Cheesy Cajun Chicken, Bacon and Rice Bake
Serves 6
Cal 274 Carbs 24.6, Fat 9, Fiber 2, Protein 23.1

12 oz. cooked and shredded chicken (I used tenderloins)
4 cups cooked brown rice
1/2 cup cooked and crumbled bacon or bacon bits
1 cup fat free chicken broth
1/2 cup reduced fat milk
1.5 cups shredded american cheese blend, divided
1 tsp. cajun seasoning

Preheat oven to 350 degrees.

Sprinkle cooked chicken with cajun seasoning and set aside.

In a large sauce pan heat whisk together, milk, chicken broth, and one cup shredded cheese. Stir until cheese is melted. Once thickened remove from heat. Stir in bacon. 

Spray a baking dish with non-stick spray. Spoon rice onto bottom of dish, then top with chicken and cheese/bacon mixture. Sprinkle with remaining 1/2 cup cheese.

Bake for 15-20 minutes or until heated through. Enjoy!

Sunday, July 13, 2014

Chipotle Lime Grilled Chicken

I can't get enough of the grill in the summer so I am always coming up with new ways to grill chicken. This Chipotle Lime Grilled Chicken is a simple yet delicious way to prepare chicken. It makes the perfect weekend meal when you don't want to spend a lot of time preparing dinner. It was a hit with my family!

Chipotle Lime Grilled Chicken
Serves 4
Cal 125, Carbs 0, Fat 2.5, Protein 10

4 boneless skinless chicken breasts
2 chipotle chiles in adobo, chopped
2 garlic cloves, pressed
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
Juice of one lime

Combine all ingredients, except for chicken, in a large bowl and set aside. Using a large ziploc bag add chicken and add chipotle mixture. Place in fridge and marinate for at least two hours. The longer the better.

Spray grill rack with nonstick spray. Grill chicken 7-8 minutes per side or until juices run clear. Enjoy!

Thursday, July 10, 2014

Crock Pot Toasted Sesame Chicken

It's not often when I make what I like to call "Asian Inspired" dishes, but when I do it usually consists of something with chicken. This dish was a huge hit with my family. I was shocked that even my picky toddler loved it. Looking forward to making this again soon!

Crock Pot Toasted Sesame Chicken
Adapted from The Frugal Girls
Serves 4
Cal 236, Carbs 29.7, Fat 2.5, Protein 22

16 oz. boneless skinless chicken (I used chicken tenderloins)
3/4 cup Light Asian Toasted Sesame Dressing
1/4 cup apricot preserves
1 envelope lipton onion soup mix
3 green onions, sliced
sesame seeds, for garnish

Arrange chicken in bottom of crock pot. Cover and cook on low 3 hours.

While chicken is cooking, whisk together dressing, preserves, and soup mix.

Drain juices and pour dressing mixture over chicken. Cover and continue cooking for 30 more minutes.

Break chicken into pieces and top with sesame seeds and green onions. Serve over rice. Enjoy!
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