Wednesday, October 1, 2014

Skillet Enchiladas



So, I'm always making tacos and I'm always craving Mexican. It really is one of my absolute favorites. My husband on the other hand would be fine if I made tacos or any type of Mexican dishes maybe twice a year. What?! Well, to break away from my taco addiction I decided on Skillet Enchiladas. Just as delicious and it's not tacos so my hubby will be happy. Ha. This dish was insanely delicious and it's a super simple recipe that's ready in under 30 minutes.


Skillet Enchiladas
Serves 6
WW PP=6
Cal 251, Carbs 22, Fat 7.8, Fiber 1, Protein 20.8

Ingredients
16 oz. 93/7 ground beef
2 tbsp. taco seasoning
1/2 yellow onion, chopped
6 corn tortillas
1 can enchilada sauce, divided
1 can petite diced tomatoes, drained
1 cup reduced fat shredded Mexican blend cheese (I used Weight Watchers)
cilantro and green onion for garnish

Brown ground beef and onion over medium high heat. Drain and add in the taco seasoning, half of the enchilada sauce, and tomatoes.  Let simmer for about 5 minutes.

Next layer the corn tortillas over the meat mixture. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.

Broil for about 4 minutes or until cheese is melted. Garnish with fresh cilantro and green onions. Enjoy!

Tuesday, September 30, 2014

Crock Pot Honey Garlic Sticky Chicken




This is a chicken dish that is sweet (but not too sweet) yet also savory. I'm telling ya, this chicken is addicting! I like to serve it over a bed of brown rice but it would also make a great filling for sandwiches too. The flavors in this dish are incredible! Easy to prepare and the crock pot does all the rest!

Crock Pot Honey Garlic Sticky Chicken
Serves 6
WW PP=4
Cal 198, Carbs 9.6, Fat 9, Protein 21.6


Ingredients
2 lbs boneless skinless chicken thighs (I'm not a huge dark meat fan but you've got have it in this dish-although chicken breasts are okay too)
1/8 cup honey
3 garlic cloves, chopped
1/8 cup brown sugar
2 tbsp. soy sauce
2 tbsp, apple cider vinegar
1 tsp. salt
1/2 tsp. red pepper flakes
1 tbsp. cornstarch
2 tbsp. water, divided

Arrange chicken in bottom of crock pot. Season with salt.

In a small bowl whisk together honey, garlic, brown sugar, red pepper flakes, 1 tbsp. water, and soy sauce. Pour over chicken. Cover and cook on low 4-5 hours hours.

Remove chicken from crock pot and take remaining juices and pour into a sauce pan. Combine cornstarch and water and add to sauce. Heat until thickened.

Serve chicken over rice and drizzle sauce over the top. Enjoy!



Monday, September 29, 2014

Greek Style Chicken Wraps



When I think of Wraps I think of a lighter, yet, satisfying dinner. When my husband thinks of Wraps he thinks of lunch and doesn't think they are hearty enough for dinner. Well, these Greek Style Chicken Wraps are super filling, yet healthy, and make the perfect dinner!

Greek Style Chicken Wraps
Makes 4 Wraps
WW PP=8
Cal 280, Carbs 22, Fat 11.2, Fiber 12, Protein 37

Ingredients
2 cups cooked chicken breast, chopped
2 tbsp. lemon pepper seasoning blend (I used Mrs. Dash)
1/2 cup tzatki sauce (I used Oikos Cucumber and Dill Yogurt Dip)
1 cup feta cheese crumbles
2 plum tomatoes, sliced
1/2 cup greek style pepperocini peppers, chopped
4 whole wheat flour tortillas (I used high fiber low carb)

Season cooked chicken with lemon pepper seasoning.

To assemble wraps add 1/2 cup chicken to each tortilla. Top with 2 tbsp. tzatki sauce, 1/4 cup feta cheese, 3 slices tomato, and two tablespoons chopped pepperocini peppers. Roll up tortilla seam side down, slice in half and enjoy!

Sunday, September 28, 2014

Baked Spaghetti





Ahhh.....another tasty classic. I love Baked Spaghetti even more so than Lasagna. It's simple to prepare and works great as a freezer meal too. Hearty and delicious!


Baked Spaghetti
Serves 8
WW PP=9
Cal 342, Carbs 38, Fat 11.2, Fiber 3, Protein 23.8

Ingredients
12 oz. spaghetti (I used ronzoni smart taste)
1 lb. lean ground beef (I used 93/7)
1 jar pasta sauce
1 tbsp Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 cup reduced fat shredded mozzarella cheese, divided
1 cup reduced fat shredded cheddar cheese, divided
1/4 cup grated parmesan cheese

Cook Pasta to al dente. Drain and set aside.

Meanwhile brown ground beef. Add in the Italian seasoning, garlic powder, onion powder, and pasta sauce. Reduce heat to low and simmer five minutes.

While meat is simmering, toss pasta with parmesan cheese and half of the cheddar and mozzarella and spread into a lightly sprayed 9x13 baking dish. Top with meat sauce and remaining cheeses.

Bake uncovered at 375 for 20-25 minutes or until casserole is bubbly and cheese is melted. Enjoy!

Thursday, September 25, 2014

Creamy Baked Tacos





You might be thinking...another taco recipe? Well, it's no surprise that Tacos are a favorite in our house. I could eat them at least 3 times a week! The difference between these tacos and the traditional is that they are made with cream cheese and and baked so the you have a crispy outside but the inside of the taco is filled with creamy cheesy goodness!


Creamy Baked Tacos
Makes 12 Tacos
WW PP=4 (Per Taco)
Cal 146, Carbs 8.9, Fat 7.1, Fiber 1, Protein 10.5

Ingredients
16 oz. lean ground beef (I used 93/7)
2 oz. reduced fat cream cheese
1/8 cup reduced fat sour cream
1 can rotel, drained
2 tbsp. taco seasoning
3/4 cup reduced fat cheddar jack cheese
12 hard shell tacos
shredded lettuce, sour cream. tomatoes etc for toppings


Pre-Heat oven to 375

Brown ground beef over medium high heat. Drain and add in the taco seasoning, cream cheese, sour cream, and rotel. Once melted spoon into taco shells and sprinkle with cheese. Place in a baking dish and bake for 15-20 minutes or until cheese is melted. Enjoy!

Wednesday, September 24, 2014

Creamy Buffalo Chicken Potato Bake




Creamy, cheesy, spicy, smoky, goodness piled into one tasty casserole! This was a hit with the hubster and it's low cal/low fat so you can enjoy it without feeling guilty!


Creamy Buffalo Chicken Potato Bake
Serves 6
WW PP=7
Cal 260, Carbs 22.6, Fat 9.1, Fiber 1, Protein 21.3

Ingredients
3 cups cooked chicken, cubed
4 cups southern style hash brown potatoes
4 oz. reduced fat cream cheese
1/2 cup milk
1/3 cup crumbled bacon bits
1/3 cup buffalo wing sauce
1 tsp. garlic powder
1 tsp. salt
1/2 cup reduced fat cheddar jack cheese
1/2 cup panko breadcrumbs
2 green onions, sliced

Pre-Heat oven to 400

In a baking dish combine potatoes and chicken. Season with salt.

Whisk together cream cheese and milk in a saucepan over medium high heat. Once smooth add in the buffalo sauce, bacon, and garlic powder. Pour mixture over potatoes and chicken.

Once combined sprinkle panko and cheese over top.

Bake for 40 minutes or until potatoes are tender. Sprinkle sliced green onions on top. Enjoy!





Tuesday, September 23, 2014

Crock Pot Cajun Chicken




Most know...my family loves spicy foods so it was no surprise that this Crock Pot Cajun Chicken was a hit! I adapted it from a Betty Crocker recipe. It's definitely unique since I've never had bacon in cajun food before.  I served it over rice but it would also taste great over noodles as well. The perfect meal for a busy Tuesday!

Crock Pot Cajun Chicken
Heavily Adapted From Betty Crocker
Serves 4
WW PP=6
Cal 225, Carbs 8.5, Fat 7.7, Fiber 1, Protein 30.5

Ingredients
16 oz. boneless skinless chicken tenderloins
1/2 green bell pepper, chopped
1/4 cup chopped onion
1/4 cup chopped celery
2 teaspoons Cajun seasoning
1 can (14.5 oz) petite diced tomatoes, undrained
1 clove garlic, chopped
1/3 cup crumbled bacon bits
1/2 cup reduced fat shredded cheddar jack cheese

Arrange chicken in bottom of crock pot. Sprinkle with cajun seasoning. Add remaining ingredients, (except for bacon)

Cover and cook on low 4 hours. About 15 minutes before serving stir in bacon and break chicken into pieces. Evenly sprinkle cheese over chicken and spoon over rice. Enjoy!
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