Wednesday, October 22, 2014

Crock Pot Caribbean Jerk Chicken Bowls




Are you looking for something simple, yet delicious, with a touch of spice, for dinner? Then I have the meal for you! These Crock Pot Caribbean Jerk Chicken Bowls are so easy to prepare and incredibly good! A mix of sweet and spicy chicken served over a bowl of fluffy rice. They were an instant hit!

Crock Pot Caribbean Jerk Chicken Bowls
Serves 4 (One serving chicken +one cup brown rice)
WW PP=10
Cal 398, Carbs 57, Fat 6.5, Fiber 2, Protein 29.5

Ingredients
16 oz. boneless skinless chicken
3/4 cup Caribbean Jerk Marinade (I used Lawrys)
1 cup pineapple tidbits
1 cup reduced fat cheddar jack cheese
4 green onions, sliced
4 cups cooked brown rice

Arrange chicken in bottom of crock pot. Pour in marinade. Cover and cook on low 3-4 hours. Break up chicken and add in pineapple. Continue cooking another 30 minutes. Spoon chicken over one cup rice and top with sliced green onions. Enjoy!

Tuesday, October 21, 2014

BBQ Chicken Skillet Pasta




I've been wanting to make BBQ Chicken for a while now but have not been in the mood to go outside and grill. So, instead of grilling I decided on this BBQ Chicken Skillet Pasta. It combines all my favorites in one tasty skillet. The perfect meal for busy weeknights!

BBQ Chicken Skillet Pasta
Serves 6
WW PP=9
Cal 345, Carbs 52, Fat 5.1, Fiber 6, Protein 23.3

Ingredients
1 12 oz box short pasta of your choice (I used Ronzoni Spirals)
2 cups cooked chicken breast, chopped
1/3 cup BBQ Sauce
1 can petite diced tomatoes, undrained
1 cup reduced fat shredded cheddar jack cheese
6 slices center cut bacon cooked crisp
2 green onions, sliced


Cook pasta to al dente. Drain and set aside

Meanwhile in a large skillet combine chicken, bbq sauce, and tomatoes. Bring to a simmer. Toss in cooked pasta. Sprinkle with cheese. Cover and cook on low 3-4 minutes or until cheese is melted. Top with chopped bacon and green onions. Enjoy!


Monday, October 20, 2014

Cheesy Buffalo Ranch Club Chicken





What a great combination. Buffalo Sauce, Ranch, Cheddar Jack Cheese, and Bacon. It doesn't get better than that! (Or at least in my opinion) Another easy weeknight recipe. Ready in under 30 minutes!


Cheesy Buffalo Ranch Club Chicken
Serves 4
WW PP=7
Cal 261, Carbs 10.3, Fat 10, Protein 33.3

Ingredients
16 oz. boneless skinless chicken
1/2 cup panko breadcrumbs
1/4 cup buffalo sauce
1/8 cup ranch 
1/3 cup crumbled bacon bits
1/3 cup reduced fat shredded cheddar jack cheese


Pre-Heat Oven to 400

In a mixing bowl combine ranch and buffalo sauce. In another bowl combine panko, bacon bits, and shredded cheese.

Take each chicken breast and dip into the buffalo ranch mixture and then into the breadcrumb mixture. 

Place on a baking sheet and bake for 20-25 minutes or until juices run clear. Enjoy!

Sunday, October 19, 2014

Creamy Crock Pot Taco Soup



It's definitely feeling like fall around here lately and there is nothing I like more on a cold day than a nice hearty bowl of soup. Given my Taco obsession it's no surprise that I decided on this Creamy Crock Pot Taco Soup. It's so easy to prepare and your crock pot does the rest. I served mine alongside corn bread and it was delicious!

Creamy Crock Pot Taco Soup
Serves 6
WW PP=5
Cal 217, Carbs 11.5, Fat 9.5, Fiber 1, Protein 19.5

Ingredients
16 oz. lean ground beef, cooked and drained
2 tbsp. taco seasoning
4 cups beef broth
1 can rotel, undrained
1 cup pinto beans, drained
1/2 cup salsa
4 oz. reduced fat cream cheese

Season ground beef with taco seasoning and transfer to crock pot. Add in remaining ingredients. Cover and cook on low for 6 hours. Ladle into bowls and top with any additional toppings of your choice. Enjoy!

Friday, October 17, 2014

Enjoy snacks on the run with Jif To Go Dippers #Sponsored #MC #GetGoing

“I participated in an Influencer Activation Program on behalf of Influence-Central for Jif To Go Dippers. I received a sample to facilitate my review and a thank you item for participating.

Are you looking for an easy snack that you can bring on the go ? As a busy mom to a very active pre-schooler we are always moving. Now that my little guy is older and not a baby anymore (sniff) we always seem to have something going on. Between school and other activities it seems that I am always on the go.  It's very important that my little guy stays fueled up with a good snack and that is why I love Jiff To Go Dippers. Made with Jif Peanut Butter and pretzels, it's a great portable all in one snack which makes it so convenient for on the go! I no longer hear the dreaded "I'm still hungry" come out of my little guys mouth because Jif To Go Dippers make a nice and filling snack. I like to toss a few in my purse and they also fit perfectly in lunch boxes. Planning a road trip? Pack these babies along for the ride! They don't take up much space so they make the perfect snacking travel companion! 



Jiff To Go Dippers come in a convenient three pack or you can buy them individually. They also come in two delicious varieties. Chocolate Silk or Creamy Peanut Butter. If your kiddos love peanut butter they will love Jif To Go Dippers! Chocolate, Peanut Butter, Pretzels. What's not to love? They are a hit with my little guy and I'm sure will be a hit with your family too! Be sure to pick some up and see for yourself why Jif To Go Dippers are so popular and convenient! 

You can find out more information by visiting Jif.Com. Also visit them on Facebook and Twitter! You can also find Jif on Pinterest as well! 

Thursday, October 16, 2014

Taco Stacks


Yes, another Taco recipe! I'm obsessed with Tacos and have to have them at least once a week! These Taco Stacks are an easy meal to whip together and a fun change from traditional tacos. Add whatever toppings you'd like and enjoy!

Taco Stacks
Serves 4
WW PP= 8 (4 oz. meat and  3 tostada shells)
Cal 330, Fat 9g, Carbs 30.7, Fiber 1g, Protein 21.7g

Ingredients
16 oz. lean ground beef (I used lean ground turkey)
2 tbsp. taco seasoning
1/2 cup water
3/4 cup salsa
1 cup refried black beans
1 cup reduced fat cheddar jack cheese
12 Tostada Shells
lettuce, cilantro, sour cream, tomatoes etc. for toppings

Brown meat in a large skillet over medium high heat. Drain and add in the taco seasoning, water, and salsa. Let simmer 10 minutes.

To assemble taco stacks: Evenly spread black beans over each tortilla and then layer meat mixture on top of each tostada shell forming stacks. Sprinkle cheese over each one. Garnish with any other toppings of your choice. Enjoy!

Wednesday, October 15, 2014

Jalapeno Popper Mini Pizzas



Gah...I've been in quite the recipe rut lately. Every so often I just start drawing a blank and can't think of any new recipes to prepare. I guess as a food blogger, it comes with the territory. Especially when I am blogging 5 days a week! My family loves English Muffin Pizzas and my husband loves Jalapeno Poppers so I thought I would combine the two to create a tasty mini pizza. It was a hit and a fun spin on a popular classic!

Jalapeno Popper Mini Pizzas
Makes 12 Pizzas
WW PP=4
Cal 162, Carbs 25.9, Fat 3.1, Fiber 1, Protein 8.8

Ingredients
2 cups cooked chopped chicken
1/8 cup crumbled bacon bits
1 tsp. garlic powder
1 tbsp. grated parmesan cheese
1/2 cup reduced fat cheddar cheese
3 oz reduced fat cream cheese,softened
1/3 cup chopped jalapenos (I used pickled Jalapenos)

Heat oven to 375°F.

While oven is pre-heating combine chicken, cream cheese, Parmesan cheese, jalapenos, and garlic powder.

Evenly spread mixture onto each english muffin half. Sprinkle cheddar cheese over top.

Bake for 20 minutes or until heated through and cheese is melted. Enjoy!

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