Wednesday, April 16, 2014

BBQ Chicken Bacon Ranch Calzones

Busy days call for simple meals. I've been running around all day and these calzones were a last minute dinner idea. I didn't meal plan this week so I've been kind of just winging it. I made these calzones with a store bought rotisserie chicken breast and refrigerated pizza dough and let me tell you....they were delish!

BBQ Chicken Bacon Ranch Calzones
Serves 4
WW PP=12
Cal 427, Carbs 55, Fat 12.2, Fiber 1g, Protein 23.5

2 cups chopped chicken breast (I used rotisserie)
1/2 cup bbq sauce (I used Stubbs)
1 tbsp. dry ranch seasoning
1/8 cup reduced fat ranch dressing
1/2 cup crumbled bacon or bacon bits
4 slices reduced fat cheese (I used monterrey jack)
1 refrigerated pizza crust

In a large mixing bowl combine chicken, bacon, ranch seasoning, dressing, and bbq sauce.

Heat oven to 425°F. Lightly spray cookie sheet with cooking spray. Unroll dough; place on cookie sheet. Starting at center, press out dough into a large rectangle; cut into 4 (7x5-inch) rectangles. Spoon 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Lay one slice of cheese over each. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.

Bake 12 to 15 minutes or until light brown. Enjoy!

Tuesday, April 15, 2014

Crock Pot Chicken Fajita Quesadillas

This is a delicious and healthy spin on traditional Quesadillas. Chop up your veggies and toss them with fajita marinated chicken tenderloins and let the crock pot do the cooking for you. The only thing left for you to do is assemble the quesadilla and grill it. These were a hit with my husband and I can't wait to make them again soon!

Crock Pot Chicken Fajita Quesadillas
Makes 4 Quesadillas
Cal 309 Carbs 11.5, Fat 10.2, Fiber 8g, Protein 37.5

16 oz. fajita marinated chicken tenderloins
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
8 slices reduced fat pepper jack cheese (or any cheese of your choice)
4 large flour tortillas (I used low carb/high fiber wraps)

Arrange chicken in bottom of crock pot. Top with sliced veggies. Cover and cook on low 4 hours. Remove chicken from crock pot and break apart into pieces.

To assemble quesadillas top half of each tortilla with chicken and two slices of cheese. Fold the tortilla over and press down. Lightly spray tortilla with cooking spray and cook in a large sauce pan (I used my panini press) for about 4 minutes per side or until golden brown. Serve with sour cream and salsa for dipping. Enjoy!

Monday, April 14, 2014

Four Cheese Baked Spaghetti

Well, so much for the two day warm spell we had. Today it is cold and snowing! What a difference a day makes, that's for sure! Cold weather always puts me in the mood for comfort food and this delicious Four Cheese Baked Spaghetti is just the meal I was looking for. Easy to prepare and it can be made ahead of time so all you need to do when you get home is pop it in the oven. Serve it along side a tossed salad and bread and dinner is served!

Four Cheese Baked Spaghetti
Serves 8
WW PP=10
Cal 428, Carbs 44.6, Fat 12.8, Fiber 8.2g, Protein 29.7

16 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 cup low fat cottage cheese
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 cottage cheese, 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!

Urbini Hummingbird Lightweight Stroller #MC #Urbini #Sponsored

“I participated in a campaign on behalf of Mom Central Consulting (#MC) for Urbini. I received a product sample to facilitate my review and as a thank you for participating.”

When it comes to strollers I am very picky. I'll be the first to admit that I side eye certain brands and I will pay top dollar for a great stroller. I am however always in need of a good back up stroller and I wanted something lightweight, practical, and very functional so when I was picked to review the new Urbini Hummingbird Stoller I jumped at the chance!

If you are like me, you may have not heard of this brand of stroller. Well, let me tell you.... I found it to be one of the best lightweight strollers I have used. I purchased mine in black since I have a little boy and found the color to be the most gender appropriate.

The Hummingbird Stroller is a Ultra-Light stroller weighing under 7lbs and features:

One-hand, self standing fold
Strong, aluminum frame design
Multi-position reclining seat
Swivel armbar
Padded 5-point harness

First, it was as easy as can be to put together. I just unfolded it and snapped the wheels into place and it was ready to go in under five minutes! Easy Peasy! You don't find that often when assembling a stroller.  What I really liked most about the Urbini was how light and compact it was and the one hand self standing hold for easy fold up. This is a fantastic stroller to take with you to the airport for vacations or even road trips when you are looking for a stroller that won't take up a lot of space. Compared to other umbrella strollers I've had in the past, this is hands down the most functional for that very reason. What I liked best about this stroller is the multi position reclining seat which is great if you have a toddler like me who falls asleep in the stroller. Another bonus!

The Urbini Hummingbird Stroller retails at Walmart for around 100 dollars. You can read more about this baby stroller by clicking here.

To read my E-Commerce Review Click Here

Also be sure to visit their Facebook and Twitter Page!

Sunday, April 13, 2014

Cheesy Salsa Mini Meatloaves

I don't make meatloaf that often but when I do I like to mix it up and break away from the everyday traditional meatloaf. I've never been crazy about the kind that is slathered with ketchup. These Cheesy Salsa Mini Meatloaves are packed with flavor and are so simple to prepare. They are great made with ground turkey and ground chicken too! Give them a try for yourself!

Cheesy Salsa Mini Meatloaves
Makes 8 Mini Meatloaves
Cal 172, Carbs 6.2, Fat 8.7, Fiber 1g, Protein 15.6

1 lb lean ground beef (I used 93/7)
1 cup chunky salsa, divided
1 egg
2 cloves, garlic chopped
1 tbsp.onion powder
1 tsp. salt
1/2 cup breadcrumbs (I like panko)
1.25 cups reduced fat shredded cheddar jack cheese, divided

Pre-heat oven to 400.

Mix together ground beef, egg, half of the salsa, garlic, onion powder, salt, breadcrumbs, and half of the shredded cheese.

Press into mini loaf pans or muffin tins sprayed with cooking spray.

Bake 20 to 25 min. or until meatloaves are done. Top with remaining salsa and cheese; bake and additional 3 min. or until cheese is melted. Enjoy!

Thursday, April 10, 2014

Chicken Santa Fe Mac and Cheese

Yummmm........could anything be better than a good mac and cheese dish? Not here in my house! This Chicken Santa Fe Mac and Cheese combines all my favorite ingredients from my original crock pot recipe but in a mac and cheese. A fun twist on a classic and it was a hit!

Chicken Santa Fe Mac and Cheese
Serves 8
Cal 271 Carbs 36.7 Fat 6 Fiber 4.5, Protein !7.8

12 oz. elbow macaroni cooked al dente (I used Ronzoni)
2 cups cooked and chopped chicken breast
2 tbsp. hot sauce
1 cup creamed corn
1 can rotel, drained
1/2 cup black beans
1/2 cup low fat sour cream
1.25 cups reduced fat shredded cheddar jack cheese
salt to taste

In a large sauce pan over low heat combine creamed corn and sour cream. Stir until well blended, reduce heat to a simmer. Slowly stir in half the shredded cheese and hot sauce. Once melted add in the remaining ingredients.

Transfer to a lightly greased baking dish and top with remaining shredded cheese.

Bake at 375 for about 20 minutes or until cheese is melted and casserole is cooked through. Enjoy!

Wednesday, April 9, 2014

Loaded Potato and Cajun Sausage Skillet

This tasty skillet recipe is a spin off from my original version that used cajun chicken. This time I around I decided to make it with smoked turkey sausage since I had some in the house and wanted to make something different with it. This was even better than my original chicken skillet. A hit with the whole family!

Loaded Potato and Cajun Chicken Skillet
Serves 6
Cal 294, Carbs 17.1, Fat 13.8, Fiber 2, Protein 21.8

1 14 oz. package turkey sausage, cut into chunks
6 cups shredded hash brown potatoes
8 strips of bacon, cooked & crumbled (I used center cut)
1 tbsp cajun seasoning
1 tbsp. olive oil
1 small yellow onion, diced
1 can rotel, drained
1.5 cups reduced fat shredded cheddar jack cheese

 In a large skillet heat olive oil and add in the potatoes. Sprinkle with cajun seasoning. Cook about 8 minutes per side or until crisp. Add in the sausage, onions, and rotel.  Cook until onions turn translucent. Top with cooked bacon and shredded cheese. Cover the skillet with a lid and remove when cheese is melted.

Serve with sour cream, green onions, and hot sauce if desired. Enjoy!
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