Thursday, February 11, 2016

Crock Pot Santa Fe Chicken Chili

This has probably got to be one of the simplest Chicken Chili recipes I have ever made. I was certainly happy about that because my day was non stop busy. It was so nice to come home and not have to do anything except spoon the chili into bowls and add a little shredded cheese and sour cream. My kind of meal!

Crock Pot Santa Fe Chicken Chili
Serves 4
Cal 170, Carbs 14.7, Fat .5g, Fiber 2g, Protein 24.7

16 oz. boneless skinless chicken (I used tenderloins)
1 pkg. Lawrys Southwest Chicken Seasoning
1 14 oz. can diced tomatoes, undrained
1 8oz. can tomato sauce
1/2 cup fat free low sodium black beans, drained
1 cup corn
shredded cheese, sour cream, tortilla chips for topping

Arrange chicken in bottom of crock pot. Add the beans, corn, and diced tomatoes.

In a small bowl mix together seasoning mix and tomato sauce. Pour over chicken mixture. Cover and cook on low for 4-6 hours. About 10 minutes before serving break apart chicken. Top with shredded cheese, sour cream, tortilla chips or any other toppings of your choice. Enjoy!

Wednesday, February 10, 2016

Honey Teriyaki Baked Salmon

This tasty recipe makes the perfect meal for those who are observing Lent or for people who just enjoy seafood. Easy to prepare and healthy. My kind of meal!

Honey Teriyaki Baked Salmon
Serves 4
Cal 228, Carbs 7, Fat 6, Protein 36

4- 5oz. fresh skinless salmon fillets
1 clove garlic, chopped
1/4 cup reduced-sodium soy sauce
1 tbsp. honey
1 tbsp. brown sugar
1 tsp. toasted sesame oil
1 tbsp. toasted sesame seeds
2 green onions, sliced

In a baking dish prepare marinade by combining soy sauce, garlic, honey, brown sugar, and sesame oil. Add fish, turning to coat. Cover and place in fridge for at least one hour. (I marinated mine for 3 hours.)

Bake at 375 for 20-25 minutes. Top with sliced onions and sesame seeds. Enjoy!

Tuesday, February 9, 2016

Crock Pot Chicken Enchilada Tacos

I've been wanting to make enchiladas for a while but I wanted to create a less time consuming version. So, instead of traditional enchiladas I decided on chicken enchilada tacos. Super easy to prepare and best of all...the crock pot does all the cooking! You get all the flavors of a chicken enchilada in taco form. They were a hit!

Crock Pot Chicken Enchilada Tacos
Makes 10 Tacos
Cal 102, Carbs 13.3, Fat 2, Fiber 1, Protein 9.6

16 oz. boneless skinless chicken
1 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 can enchilada sauce
1 can rotel, drained
10 white corn tortillas (I used mission brand)
shredded lettuce, cheese, sour cream etc for toppings

Arrange chicken in bottom of crock pot. Season with chili powder, cumin, and garlic powder. Add in the enchilada sauce and rotel. Cover and cook on low for 4 hours. Shred chicken and spoon into tortillas. Add any additional toppings of your choice. Enjoy!

Monday, February 8, 2016

Crock Pot Pizza Supreme Soup

I'm all about the soups lately, and this one is no exception. You can't go wrong combining all of your favorite pizza toppings into a delicious soup! This is a great meal when you are craving pizza, but not all the calories. It is delish!

Crock Pot Pizza Supreme Soup
Serves 6
Cal 316, Carbs 36.8, Fat 9.8, Fiber 6, Protein 20.8

4 cups fat free low sodium chicken broth
1 can petite diced tomatoes, undrained
1 tsp. red pepper flakes
1 clove garlic, chopped
2 cups pizza sauce
2 cups chopped peppers and onions (I used the frozen already sliced veggies)
1 oz. pepperoni, chopped
12 oz. Italian chicken sausage, sliced (I used Johnsonville)
1/2 cup shredded mozzarella cheese
3 cups pasta of your choice (I used whole wheat egg noodles)

Combine all ingredients, except for sausage, pepperoni, pasta, and cheese into the crock pot. Cover and cook on low for 6 hours. About 30 minutes before serving add in the sausage, pepperoni, pasta, and cheese. Continue cooking until pasta is al dente. Serve with shredded parmesan cheese, if desired. Enjoy!

Crock Pot Spinach Bacon Cheese Dip

When it comes to appetizers, you can't go wrong with this one! Easy and delicious serve this dip up at your next party or picnic and it is sure to be a hit!

Crock Pot Spinach Bacon Cheese Dip

10 oz package frozen spinach, thawed and drained
4 oz Velveeta
1 cup sharp shredded cheddar cheese
4 oz cream cheese, cubed ( I used light)
1 can Rotel, undrained
8 slices crisply cooked and crumbled bacon

Toss all ingredients into your crock pot. *If you don't want to use a crock pot you can microwave until combined.* Cook on high for 45 minutes or until well combined and warm.

Serve with tortilla chips, veggies or any crackers of your choice. Enjoy!

Saturday, February 6, 2016

Loaded Buffalo Chicken Potato Skins

Happy Saturday! In honor of Super Bowl I am sharing one of my all time favorite appetizer recipes with you. These Loaded Buffalo Chicken Potato Skins are super easy, healthy, and a fun twist on the traditional potato skin. They are delish!

Loaded Buffalo Chicken Potato Skins
Inspired by Skinnytaste Buffalo Chicken Potato Skins

Makes 12 potato skins
3ww pp per skin
Cal 137, Carbs 7g, Fiber 1g, Fat 5.7g, Protein 13.5

6 medium baking potatoes
13oz Swanson all white meat chicken in water, drained (about a can and a half)
6 oz reduced fat shredded cheddar cheese
1/3 cup Franks buffalo sauce
12 tbsp crumbled bacon
12 tbsp light sour cream
4 oz julienned carrots
chopped green onions

Scrub potatoes, pierce with a fork and microwave for 5 minutes. Remove from microwave and place in a pre-heated 400 degree oven. Bake for 90 minutes.

 Let cool and the cut each potato horizontally and scoop out the inside. Place the skins inside a 9x13 baking dish.

Meanwhile, in a mixing bowl combine chicken and buffalo sauce. Add about 2 tbsp of chicken into each potato skin. Top with a tablespoon of cheese and a tablespoon of bacon. Bake 7-8 minutes or until cheese is melted. Add 1 tbsp of light sour cream, carrots, and green onion. Enjoy!

Thursday, February 4, 2016

BBQ Chicken Ranch Lasagna Roll Ups

One of the things I love about cooking is when I am able to create a fun twist on a traditional recipe. These lasagna roll ups began as chicken bacon ranch roll ups but they were too many calories and I would have to cut down on a lot of the ingredients to make them more weight watcher friendly. So, I decided on BBQ Chicken Ranch Lasagna roll ups instead. We all love BBQ chicken so why not use it as a filling for lasagna? Let me tell you.....this dish turned out great and was so full of flavor and very satisfying. This one is a keeper! Makes 10 rolls

BBQ Chicken Ranch Lasagna Roll Ups
Makes 10
Cal 177, Fat 3g, Carbs 26.2g, Fiber 1g, Protein 10.3g

10 lasagna noodles
2 cup cooked and shredded chicken
3/4 cup BBQ Sauce, divided
3 tbsp ranch dressing (I used lite)
1/2 shredded mozzarella cheese (I used reduced fat)
1/2 shredded white cheddar cheese (I used Cabot light)
1/2 cup fire roasted diced tomatoes
Green Onions, chopped

Cook noodles to al dente, drain.

Combine cooked chicken, half of the BBQ sauce, ranch dressing, tomatoes, and white cheddar.
In a baking dish evenly spread chicken mixture on each noodle to within 1/2 in. of edges. Roll up and place seam side down. Top each roll with remaining BBQ sauce.

Cover and bake at 350 for 20-25 minutes or until bubbly.

Uncover, sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Top with chopped green onions. Let stand for 5 minutes before serving. Enjoy!
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