Thursday, April 30, 2015
Over the years I've found that sometimes the best recipes are the simple ones. Easy and no frills like this Creamy Sausage Tortellini. Today has been one of those non stop hectic kind of days and as much as I love to cook, I just didn't feel like spend a lot of time in the kitchen today. This recipe was perfect! If you like pasta, cheese, sausage and a touch of spice, then you have got to make this meal!
Creamy Sausage Tortellini
14 oz. turkey smoked sausage, sliced
4 cups cheese tortellini, cooked and drained
1 can rotel, undrained
2 oz. reduced far cream cheese
1 cup shredded American cheese blend
1 tsp. olive oil
Heat oil in a large saucepan over medium high heat. Brown sausage. Remove from pan and whisk together the cream cheese, American cheese, and rotel. Once smooth add in the pasta and sausage. Simmer for 5 minutes or until heated through. Enjoy!
Wednesday, April 29, 2015
I tend to go through what I like to call "food phases" and this week I'm all about chicken and casseroles. I recently found a recipe for a Bruschetta Chicken Bake on the Kraft Kitchens website that looked really good but I wanted to add pesto to it since we are big fans of pesto chicken. So, I mixed up the recipe a touch and the end result was amazing!
Bruschetta Pesto Chicken Bake
Cal 301, Carbs 26.5, Fat 8.8, Fiber .5, Protein 30
1.5lbs boneless skinless chicken, cut into chunks
1/4 cup basil pesto
1 can petite diced tomatoes, undrained
1 box chicken stuffing mix
1 tsp. garlic powder
1 cup reduced fat shredded mozzarella cheese, divided
1/2 cup water
Pre-Heat oven to 400 degrees
Mix tomatoes, stuffing mix, water and garlic powder just until stuffing mix is moistened.
Arrange chicken in a casserole dish sprayed with cooking spray; mix in pesto and half of the shredded cheese. Top with stuffing mixture and remaining cheese.
Bake for 30 minutes or until chicken is cooked through. Enjoy!
Tuesday, April 28, 2015
What do you do when you are home all day with a sick kiddo and have some extra time on your hands? Experiment with a new recipe of course! I haven't gotten to the store yet this week and I basically whipped up this recipe with some staples that I keep in the house. The end result was a hearty cheesy pasta packed with flavor. My husband says its a keeper for sure and I have to agree!
Cream Cheese Chicken and Spinach Pasta Bake
Cal 300, Carbs 41.5, Fat 9.1, Fiber 13.5, Protein 24
2 cups cooked and shredded chicken
12 oz. penne pasta cooked to al dente (I used Creamette 150)
1 tsp. dry Italian seasoning
1 tsp. garlic powder
4 oz. reduced fat cream cheese, softened
1 pkg creamed spinach, thawed
1 can petitie diced tomatoes
1/3 cup shredded parmesan cheese
1/2 cup reduced fat shredded cheddar (mozzarella would be my first choice but I had none in the house)
Pre-Heat Oven to 375 degrees
Season chicken with garlic powder and Italian Seasoning.
Transfer hot cooked pasta to a casserole dish. Immediately stir in cream cheese. Once melted add the parmesan cheese, spinach, tomatoes, and chicken. Top with shredded cheddar.
Bake for 20 minutes or until heated through and cheese is melted. Enjoy!
Monday, April 27, 2015
I've seriously found the easiest taco recipe recipe ever and I couldn't wait to make them! I'm obsessed with Super Target and shop there often (sometimes too often) and I am in love with their marinated chicken and pork. I bought a Chipotle Lime Marinated Chicken Breast and tossed it in the crock pot and it made the absolute best chicken tacos! So easy and the perfect weeknight meal!
Chipotle Lime Crock Pot Chicken Tacos
Makes 10 Tacos
WW PP=3 Per Taco
Cal 105, Carbs 10.9, Fat 2.1, Fiber 1, Protein 10.4
1.5lb Archer Farms Chipotle Lime Marinated Chicken Breast
1/4 cup fresh lime juice
10 soft corn taco shells (I used Mission)
Toppings-I used tomato, cheese, and lettuce
Arrange chicken in bottom of crock pot. Add in the lime juice. Cover and cook on low 4-5 hours. Shred chicken and spoon over warm corn tortillas. Top with any other additional ingredients of your choice. Enjoy!
Thursday, April 23, 2015
Yes, you are reading the title of this recipe correctly. Taco Melt Sandwiches. That is what you get when you combine taco meat and toppings with a good hearty bread and since you all know how much I love tacos there was no surprise that I was in LOVE with this sandwich. Oh, yeah! My taco picky husband devoured two of these bad boys. I also kept them Weight Watcher friendly. They were a hit!
Taco Melt Sandwiches
Cal 335, Carbs 23, Fat 13, Fiber 1, Protein 33
2 slices bread of your choice (I used Italian Bread)
4 oz. taco meat
1.5 slices reduced fat cheese of your choice
2 slices tomatoes
2 tbsp. salsa
2 tsp. butter or Spray Butter (I use I can't believe it's not Butter Spray)
Any other toppings of your choice
Using a griddle or Panini maker spray each piece of bread with butter. Arrange toppings on the bread and grill 3-4 minutes per side or until the cheese is melted and bread is toasty. Serve with additional salsa and or sour cream. Enjoy!
Wednesday, April 22, 2015
Yes, I'm still (impatiently) waiting for the warm weather to arrive. We actually had a little snow today! Um...I think Mother Nature is getting confused. So, another spicy meal is on the menu tonight. I needed a little heat to warm me up and you can't go wrong with these flavor combos. Jalapeno, Ranch, and Chicken? Yes, please! I'll admit, I do make Burrito Bowls often but rarely with chicken and this easy recipe is made in the Crock Pot so it makes the perfect meal for a busy weeknight!
Crock Pot Jalapeno Ranch Chicken Burrito Bowls
Cal 329, Carbs 48, Fat 3.7, Fiber 1, Protein 26.2
16 oz. boneless skinless chicken
1 tsp. spicy dry ranch seasoning
1 tsp. taco seasoning
1 can chopped green chiles
1/4 cup Archer Farms Jalapeno Ranch Dip
1/4 cup reduced fat sour cream
1 cup reduced fat shredded cheese
1/2 cup black beans, rinsed and drained
4 cups cooked rice
shredded lettuce, tomatoes, cheese, tortilla chips for additional toppings, if desired
Arrange chicken in bottom of crock pot. Sprinkle ranch and taco seasoning over chicken. Pour in chilies, dip, beans, and sour cream. Cover and cook on low 3-4 hours. Shred chicken, stir, and evenly serve over one cup cooked rice. Serve with additional ingredients of your choice. Enjoy!
Tuesday, April 21, 2015
I just love Honey Mustard Chicken and I was trying to think of other ways to prepare it besides sandwiches. Well, I do love a good chopped salad and I also had some flatbread in the pantry so I decided to combine the two. Let me tell you, I am so glad I did this salad was a hit!
Honey Mustard Chicken Club Chopped Flatbread Salad
Makes 4 Salads
Cal 498, Carbs 44, Fat 16, Fiber 3, Protein 36
16 oz. boneless skinless chicken cooked and sliced (I grilled mine)
1/2 cup lite Honey Mustard Dressing
1/2 cup reduced fat shredded cheddar
1/2 cup crumbled bacon or bacon bits
1 tomato chopped
2 cups shredded lettuce
2 flat breads cut into fours
To Assemble Salad-
Add 1.5 cups shredded lettuce, to each flat bread. Top with chopped tomato, 1/8 cup bacon, 1/8 cup shredded cheddar, 1/8 cup honey mustard and 4 oz sliced chicken. Drizzle with additional honey mustard if desired. Enjoy!