Monday, November 23, 2015

Moving the Blog

Hi All,
I've unfortunately been having technical difficulties with this blog and for the time being the only logical solution was to start up a new blog and transfer all my recipes to the new one. It is You can find me and all my recipes there. I do not have a re-direct so please bookmark my link. Thanks for your patience and understanding!

Thursday, November 19, 2015

Crock Pot Pizza Chili

If you are craving pizza but are in the mood for a little something different (like I was) then you will have to give this Slow Cooker Pizza Chili a try! I was a little skeptical at first but one bite and I was hooked! (as was the rest of my family) Try it for yourself!

Crock Pot Pizza Chili
(Heavily adapted from 365 days of Slow Cooking)
Serves 6

1 pound italian sausage browned and drained
1 jar pizza sauce
1 (14.5-ounce) can diced tomatoes, undrained
1 green bell pepper, seeded and diced
1 yellow onion, diced
1 teaspoon Italian seasoning
1 tsp. garlic powder
2 oz. pepperoni
1/4 cup grated parmesan cheese
1 cup water
1 tbsp. olive oil
Shredded Mozzarella cheese (for topping)

In a large saucepan heat olive oil and saute peppers and onions until translucent. Transfer to slow cooker and add in the sausage, pizza sauce, tomatoes, pepperoni, parmesan cheese, garlic and italian seasoning and water. Stir. Cover and cook on low for 4-6 hours. 

Ladle into bowls and top with shredded mozzarella. Serve with crusty french bread if desired. Enjoy

Wednesday, November 18, 2015

Four Cheese Baked Spaghetti

Chilly 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!

Tuesday, November 17, 2015

Slow Cooker Pulled Pork Tacos with Chipotle Ranch Slaw

Wow, that title was a mouthful! I'm always looking for new ways to prepare tacos and wanted to fix something different for Taco Tuesday and these tasty bad boys were it! Another great slow cooker recipe this is the perfect weeknight taco recipe. Give them a try and you will see how tasty they are.

Slow Cooker Pulled Pork Tacos w/Chipotle Ranch Slaw
Makes 10 Tacos

1.5lbs boneless pork tenderloin
3/4 cup Chipotle Sauce
1 tsp. salt
juice of one lime
10 corn tortillas
4 cups shredded coleslaw
2 tbsp. Spicy Ranch Dressing (I used hidden valley)
2 tbsp. sour cream
1 tbsp. chipotle sauce

To Prepare Coleslaw-In a small bowl whisk together sour cream, ranch, and chipotle sauce. Pour over shredded cabbage. Combine well, cover, and place in fridge while roast cooks.

For the Roast-Place pork in bottom of slow cooker. Sprinkle roast with sauce. Add in lime juice and chipotle sauce. Cover and cook on low 6-8 hours. Remove roast shred and assemble tacos by evenly placing meat onto corn tortillas. Top with some of the slaw and any other additional toppings of your choice. Enjoy!

Monday, November 16, 2015

Chopped Taco Salad

I love a good taco salad and this is one of my favorites! I tend to make more salads for dinner in the warmer months but since we have been having such nice weather around here lately, I decided why not! Easy, healthy, and delicious!

Chopped Taco Salad
Serves 8
Cal 225, Carbs 10.7g, Fat 10.6g, Fiber 1.8g, Protein 18.2

1 pound lean ground beef or turkey (I used 93/7)
1 package taco seasoning
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1/2 cup fat free black beans, rinsed
1.25 cups reduced fat shredded cheddar jack cheese
1/2 cup chopped tomatoes
1/2 cup sliced black olives
1/2 cup chopped green onion
1/3 cup sliced pickled jalapenos
2 -3 cups corn or tortilla chips
1/4 cup light catalina dressing 
sour cream, for serving, optional

Cook ground beef until no longer pink. Add taco seasoning and simmer.

Meanwhile add lettuce to a large bowl and add in the cheese, tomatoes, olives, black beans, and green onion and toss well.

Next add the beef/ground turkey to the bowl along with the tortilla chips and toss. Drizzle Catalina dressing over the salad.  Serve with sour cream and jalapenos if desired. Enjoy!

Sunday, November 15, 2015

Spicy Sausage Tortellini Skillet

Happy Sunday! It was a beautiful day here in Chicagoland. I can't remember the last time it was this warm in the middle of November. I'm loving it! We had a busy afternoon so I decided on making one of my favorite "go to" recipes for dinner tonight. If you like things spicy, then you have to give this Spicy Sausage Tortellini Skillet a try!

Spicy Sausage Tortellini Skillet
Serves 4
Cal 365, Fat 14g, Carbs 38.7, Fiber 2g, Protein 18.2g

1 14oz package smoked sausage, sliced (I used turkey smoked sausage)
2 cups cheese tortellini (I used Barilla three cheese)
1 8oz can tomato sauce
1 1/2 cups fat free chicken broth
2 cloves garlic, finely chopped
1/4 cup shredded Parmesan cheese
1/4 tsp red pepper flakes
non stick cooking spray

Spray a large skillet with non stick cooking spray and add in the sausage. Cook until sausage is starting to brown.

Next add in your garlic and cook for another minute. Add in your chicken broth, tomato sauce, and red pepper flakes. Once mixture starts to simmer add your tortellini. Cover and cook over low heat for 14 minutes. Top with shredded Parmesan. Enjoy!

Thursday, November 12, 2015

Spinach Bacon Macaroni and Cheese

Winter is roaring in with a vengeance! At least it feels that way around here. It's cold and blustery, what a change from earlier in the week. But it is November in Chicago, so I guess this is normal. Cold weather always has me craving comfort food and this Spinach Bacon Macaroni and Cheese is not only comforting, it's also healthy and delicious! I love that my little one gobbled this up without even noticing the spinach. It was a hit with the entire family!

Spinach Bacon Macaroni and Cheese
Serves 8
Cal 303, Carbs 43.1, Fat 7.7, Fiber 3, Protein 14.2

16 oz. elbow macaroni, cooked to al dente
2 oz. reduced fat cream cheese
1/2 cup low fat milk (I used 2 perecent)
1 tsp. garlic powder
1 tsp. salt
1/3 cup crumbled bacon or bacon bits
1.25 cups Italian Five Cheese Blend
2 cups baby spinach

Cook macaroni according to package directions to al dente. Drain and set aside.

In a large saucepan over medium heat whisk together cream cheese and  milk, stirring until smooth. Add in the shredded cheese, garlic powder, and salt. Stirring frequently until melted. Once melted stir in bacon and spinach. 

Add cooked pasta to sauce and toss until combined. Enjoy!
Related Posts Plugin for WordPress, Blogger...