Wednesday, March 25, 2015

Three Cheese Sriracha Beef Tacos




Yes, another taco post. I know last week I was just talking about how I am trying to cut down on the taco recipes because the hubs isn't a huge fan of tacos. But I needed something quick and easy for dinner and how can you say no to spicy cheesy taco goodness? I know I can't and my husband loves spicy and loves sriracha so I knew these tacos would be a hit....and they were!


Three Cheese Sriracha Beef Tacos
Makes 10 Tacos
WW PP=4
Cal 138, Carbs 10.1, Fat 6, Fiber 2, Protein 11.8

Ingredients
1lb lean ground beef or turkey
2 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. sriracha
1/4 cup shredded monterrey jack cheese
1/4 cup reduced fat shredded cheddar cheese
1 oz. queso fresco cheese (I used part skim)
10 corn tortillas
shredded lettuce, tomatoes, cilantro, sour cream (for toppings)


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

To assemble tacos, divide filling evenly between tacos. Top with any additional toppings of your choice. Enjoy!

Tuesday, March 24, 2015

BBQ Bacon Cheesburger Casserole



What do you do when you are craving a BBQ Bacon Cheeseburger but it is too cold to go outside and grill? Well, make it into a casserole instead! This is a spin on my Skinny Bacon Cheeseburger Bake. It's so good and so easy to make plus it is low calorie but you wouldn't know it by the taste. A family favorite!

BBQ Bacon Cheeseburger Casserole
Serves 8
WW PP=7
Cal 279, Carbs 23.6, Fat 12.2, Fiber 1, Protein 18.8


Ingredients
1 lb. lean ground turkey, browned and drained (ground sirloin works too)
1 package refrigerated diced potatoes (I used Simply Potatoes)
2 tbsp. dry onion soup mix
1 tbsp apple cider vinegar
2 tsp Worcestershire sauce
4 tbsp BBQ Sauce
1 tbsp mustard
1 garlic clove, minced
1/2 cup chopped pickles
1 cup petite diced tomatoes, drained
1 1/4 cup reduced fat sharp shredded cheddar
4 slices center cut bacon, cooked crisp and crumbled


Pre-Heat oven to 400 degrees.

Spray a 13x9 casserole dish with non stick cooking spray.

In a large skillet brown ground turkey. Add in your onion soup, apple cider vinegar, worcestershire, bbq sauce, garlic, tomatoes, pickles, half of your shredded cheese, and mustard. Let simmer for 10 minutes. Stir in bacon.

Combine meat mixture with potatoes and cover with remaining cheese. Transfer to baking dish.

Bake for 35-40 minutes or until potatoes are tender. Enjoy!

Monday, March 23, 2015

Swiss Chicken Bake



I hate those days when nothing sounds good for dinner and I spend time standing with the pantry door open trying to figure out what the heck to make for dinner. Today is one of those days. Luckily I have plenty of chicken in the freezer so I decided on this Swiss Chicken Bake. Chicken is so versatile and I created this dish with ingredients I had on hand and it was a hit!


Swiss Chicken Bake
Serves 4
WW PP=7
Cal 270, Carbs 4, Fat 14.7, Protein 27.5

Ingredients
4 boneless skinless chicken breasts
1 tsp. garlic powder
1/4 cup light mayo
1/2 cup light sour cream
1/8 cup grated parmesan cheese
4 slices swiss cheese

Pre-Heat oven to 375

Spray a baking dish with non stick cooking spray. Season chicken with garlic powder and grated parmesan cheese.

In a small bowl combine sour cream and mayo. Pour mixture over chicken and top with swiss cheese.

Bake uncovered for 40-45 minutes or until juices run clear. Serve over rice or noodles. Enjoy!



Sunday, March 22, 2015

One Pot Cheesy Sausage Pasta



It's a chilly Sunday here and nothing warms me up more than a hot bowl of pasta. What I love most about this dish is that it is ready in under 30 minutes and you can't beat a one pot recipe!


One Pot Cheesy Sausage Pasta
Serves 6
WW PP=9
Cal 318, Carbs 48.6, Fat 11, Fiber 12, Protein 18.5

Ingredients
1 tsp. extra virgin olive oil
14 oz. smoked turkey or chicken sausage, sliced (I used Johnsonville chicken)
1 small onion, chopped
3 cups chicken broth
1 can rotel, un-drained
12 oz pasta (I used creamette penne 150)
1 cup shredded American cheese blend


Heat olive oil in a large skillet over medium-high heat. Add sausage and onion and saute until sausage is slightly browned.

Turn heat up to high then add chicken broth, rotel, and cheese. Bring to a boil then add pasta and stir to combine. Cover and simmer for 10 minutes, or until pasta is al dente, stirring once or twice. Enjoy!

Wednesday, March 18, 2015

Ranch Chicken Nacho Bake





I'm always talking about how obsessed I am with tacos and how un obsessed my husband is with them. I can eat them every day but according to my husband he could eat them twice a year. So, instead of regular tacos I decided on ranch chicken nachos. I figured if I mixed things up a touch the hubster would actually like this dish....and he did! Plus, they weren't technically tacos...Ha! A win-win for me!


Ranch Chicken Nacho Bake
Serves 6
WW PP=7
Cal 263, Carbs 21.3, Fat 9.6, Fiber 2.3, Protein 23.3

Ingredients
3 cups cooked shredded chicken
1 tsp. dry ranch seasoning
1 tsp. taco seasoning
1 can rotel, drained
1.25 cups reduced fat sharp cheddar cheese
1 cup beans of your choice (I used pinto)
3 cups tortilla chips
shredded lettuce and chopped tomato for topping

Pre-Heat oven to 375.

In a large bowl season chicken with dry seasonings and add in rotel and beans.

Arrange a layer of tortilla chips to the bottom of a casserole dish. Top with some of the chicken mixture and some of the shredded cheese. Repeat.

Bake for 20 minutes or until heated through and cheese is melted. Top with shredded lettuce and chopped tomato. Enjoy!

Tuesday, March 17, 2015

Crock Pot Corned Beef Melts



Happy St. Patrick's Day! Hard to believe we are halfway through March. These Crock Pot Corned Beef Sandwich Melts were such a hit with the family last year, I decided to go ahead and make them again this year. It's the easiest recipe ever and your Crock Pot basically does most of the work!

Crock Pot Corned Beef Melts
Makes 4-6 Sandwiches

Ingredients
2-3lb corned beef brisket (I used Vienna Beef Brand-Point Cut)
1 bottle Guiness (or any other beer of your choice)
Swiss cheese
horseradish spread
rye bread
non stick cooking spray

Place corned beef in bottom of crock pot. Pour beer over brisket. Cover and cook on low 8 hours or high 6 hours.

Remove from crock pot and slice.

To assemble sandwiches spread horseradish on both sides of rye bread. Top with sliced corned beef and swiss cheese.

Spray a pan with non stick cooking spray and toast sandwich. About 3 minutes per side or until golden brown and cheese is nice and melted. Enjoy!


Monday, March 16, 2015

Hawaiian Pork Chops



It's a warm day here in Chicagoland and I just had to get out and grill and make the most of the warm weather since it will be very short lived! I didn't have much of a selection when it came to grilling but I did have some pork chops in the freezer and decided to de frost them and make Hawaiian Pork Chops. Full of flavor and so delicious!


Hawaiian Pork Chops
Makes 5 Chops
WW PP=5 (One Pork Chop with 2 Pineapple slices)
Cal 200, Carbs 17, Fat 7, Protein 17

Ingredients
4-6 boneless center cut pork chops (there were 5 in my package)
1/2 cup low sodium soy sauce
1/8 cup packed brown sugar
1 tsp. ground ginger
1/4 tsp. cayenne pepper
2 garlic cloves, chopped
10 pineapple slices

Whisk together all ingredients except for pork and pineapple.

Place pork chops in a large Ziploc bag and pour sauce mixture over pork. Place in fridge for at least 2 hours. (the longer the better)

Grill pork chops 6-7 minutes per side or until juices run clear. About 2 minutes before removing chops from the grill add the sliced pineapple. Cook until lightly browned. Serve each pork chop with 2 slices of the grilled pineapple. Enjoy!
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