Sunday, August 30, 2015

Grilled Caribbean Jerk Chicken with Pineapple Salsa




Summer is quickly winding down so I am trying to use the grill as much as possible before it starts to get cold. I love jerk chicken because of the sweet and spicy combination. It's so good and since both my husband and I are fans of all things spicy, I knew this dish would be a winner. I topped this delicious chicken with a homemade Pineapple Salsa. Delish!


Grilled Caribbean Jerk Chicken with Pineapple Salsa
Serves 4
WW PP=3
Cal 153, Carbs 6.7, Fat 3, Protein 21.5


Ingredients
16 oz. boneless skinless chicken (I used breasts and tenderloins)
1/2 cup marinade of your choice
1 cup crushed pineapple
1 tomato, chopped
1 jalapeno pepper, deseeded and finely chopped
1 tbsp. olive oil
salt and pepper to taste


In a large Ziploc bag combine marinade and chicken. Marinate in fridge for at least one hour. (Although I find the longer the better)

Meanwhile, prepare the salsa by combing the remaining ingredients. Cover and place in fridge until ready to eat.

Discard any leftover marinade and grill chicken over medium high heat for 6-7 minutes per side or until juices run clear. Top chicken with salsa and enjoy!

Thursday, August 27, 2015

Stove Top Tuscan Mac and Cheese



I have a crazy obsession with mac and cheese (with tacos being a close second) and I am always looking for new ways to prepare this comfort food classic. This Tuscan Mac and Cheese is ooey gooey and loaded with flavor! It's also a great way to toss in veggies that the kids may not normally eat. It was a hit with my 4 year old and my husband!


Stove Top Tuscan Mac and Cheese
Serves 8
WW PP=9
Cal 356, Carbs 48.8, Fat 9.6, Fiber 5, Protein 17.8

Ingredients
1 16oz. box elbow macaroni (I used Ronzoni)
2 oz. reduced fat cream cheese
1 cup reduced fat milk (I like to use 2 percent in dishes like these)
2 cloves garlic, chopped
2 cups shredded 5 cheese Italian Blend
1 plum tomato, chopped
1 cup baby spinach
1 cup turkey pepperoni (I ended up dicing up some Italian chicken sausage)
1/4 cup grated parmesan cheese
1/2 tsp. oregano


Cook pasta in a large pot of salted water, to al dente. Drain and set aside.

In a large sauce pan combine cream cheese and milk. Whisk until smooth. Add in the garlic and bring to a simmer stirring often until mixture is thickened.

Slowly add in the shredded cheese and whisk until smooth. Next toss in the spinach,  pasta, oregano, diced tomatoes, and pepperoni. Stir to coat. Serve immediately. Enjoy!

Wednesday, August 26, 2015

Slow Cooker Beef Stroganoff




I'm certainly not ready for fall although it sure has been feeling a lot like it lately around here! It's in the 60's and honestly, it feels downright COLD to me! I decided to break out the crock pot and make one of my favorite cold weather comfort foods. This Slow Cooker Beef Stroganoff is ww friendly and does not contain any "cream of" soups. Hearty, healthy, and delish!


Slow Cooker Beef Stroganoff
Serves 6
WW PP=5
Cal 221, Carbs 9.5, Fat 11.5, Fiber 1g, Protein 14

Ingredients
1.5 lbs stew meat
1 clove garlic, chopped
1 cup fat free low sodium beef broth
1 packet dry onion soup mix
1 cup sliced mushrooms (I used Baby Bellas)
1 cup reduced fat sour cream
 
Arrange stew meat in bottom of crock pot. Add in broth, soup, and garlic. Cover and cook on low 7-8 hours or until meat is tender. 20 minutes before serving stir in mushrooms and sour cream. Serve over hot cooked egg noodles. Enjoy!

Tuesday, August 25, 2015

Mini Chipotle Ranch Taco Pizzas




In honor of Taco Tuesday I am mixing things up a bit and making these Mini Chipotle Taco Pizzas. I love the versatility of this recipe and you can add whatever toppings you would like. They are also super easy to make and are perfect for portion control if you watch your calorie count. (like I do) They were a hit with the family!


Mini Chipotle Ranch Taco Pizzas
Makes 10 Pizzas
WW PP=5
Cal 198, Carbs 8.6, Fat 11.5, Fiber 2, Protein 14.4

Ingredients
10 Tostada Shells
1 lb lean ground beef or turkey cooked and drained
2 tbsp. taco seasoning
1/3 cup Chipotle Ranch
1 1/2 cups reduced fat shredded cheddar cheese
diced tomatoes, black olives, shredded lettuce, green onion, cilantro or any other toppings of your choice

Combine meat and taco seasoning together.

Arrange tostada shells onto a large baking sheet.

To assemble pizzas, evenly spread chipotle ranch on to each tostada and top with meat mixture. Sprinkle with shredded cheese.

Bake at 375 for about 10 minutes or until cheese is lightly browned and bubbly. Top with any other toppings of your choice. Enjoy!

Monday, August 24, 2015

Italian Chopped Salad



I'm at the grocery store this morning planning to get some ingredients for what was supposed to be a Chicken Caesar salad, that is until I saw that they sell Olive Garden's italain dressing at my local grocery store. Maybe I've been living under a rock but I had no idea they sold that tasty stuff in stores! I quickly changed things up and decided on an Italian Chopped Salad instead. Let me tell ya....I'm so glad I did! This salad was so good. Fresh mozzarella and parmesan cheese, chicken, pepperoni, fire roasted red peppers, tomatoes, and croutons tossed together with Olive Garden's Italain dressing. The flavor combo was amazing!


Italian Chopped Salad
Serves 4
WW PP=9
Cal 328 Carbs 11.4, Fat 23, Fiber 3, Protein 18.8

Ingredients
4 cups shredded romaine lettuce
4 cups shredded iceberg lettuce
3 cups diced cooked chicken breast
1/2 cup mini pepperoni
1 tomato, chopped
1/2 cup chopped roasted red peppers
1/3 cup fresh shaved parmesan cheese
4 oz. fresh mozzarella cubed
1/2 cup croutons
1/2 cup Italian dressing of your choice (I used Olive Garden)

Combine all ingredients in a large bowl. Drizzle dressing on top. Enjoy!

Friday, August 21, 2015

Back to School and Lunches with Rubbermaid #BloxOff #ad #IC

“I participated in an Influencer Activation on behalf of Influence Central for Rubbermaid. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.”


Hard to believe that the summer is almost over and that means it's back to school time. Back to early bedtimes and early mornings. My little guy starts his final year of pre-school at the end of August. I'm still trying to figure out where the time has gone! Before I know it he will be in Kindergarten!Now that my little guy is going into Pre-K I will be packing his lunch and I'm excited that I get to use Rubbermaids new LunchBlox kits!





If you aren't familiar with the LunchBlox, they are modular food storage containers that snap together to make lunches fit neatly and easily into the container boxes. They also come with a snap in ice tray to keep lunches cool. Something I am very happy about! These kits are perfect for school lunches and it's fun being able to pack a wide array of foods because the lunchbloxes come with multiple container boxes so I can pack more than just your standard sandwich. 




Lunchbloxes aren't just for kids either. They are great for adults who like to bring in lunch to work. These containers also come with measurements on the sides of each container which are perfect for those who are counting calories or dieting. The lunchbloxes are also BPA free and are microwave, dishwasher, and freezer safe.




For more information on these great lunchbloxes please visit the Rubbermaid website.

You can also find more product information here as well:

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Thursday, August 20, 2015

Spinach Artichoke Lasagna Roll Ups


In honor of throwback Thursday I decided to make one of my favorite all time pasta dishes. Yes, it's indulgent but every once in a while you just gotta splurge and in my case I'm splurging on these delicious Spinach Artichoke Lasagna Roll Ups!


Spinach Artichoke Lasagna Roll Ups
Makes 10 Roll Ups

Ingredients
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
15 oz container Part-skim Ricotta Cheese
1 cup Shredded Part Skim Mozzarella Cheese, Plus More For Topping
1/2 cup Freshly Grated Parmesan Cheese
1 teaspoon Salt
1 teaspoon Black Pepper
2 Tablespoons Freshly Chopped Parsley
2 cloves Garlic, Minced
10  Lasagna Noodles Cooked According To Package Directions And Cooled Slightly

For the Cream Cheese Sauce
4 oz cream cheese, softened
1 tsp Garlic Powder
1 tbsp Parmesan Cheese
1/2 Cup Milk

In a small saucepan combine all ingredients and whisk until smooth and bubbly. (You can add as much or as little milk as you want depending on how thick you would like the sauce)

To prepare roll up start by preheating oven to 350 degrees F.

In a large bowl, mix the artichokes, spinach, ricotta, mozzarella and Parmesan cheese, salt, pepper,  and garlic until combined.  Spread a ladle or two of the cream cheese sauce in the bottom of a 9×13 baking dish. 

Lay out one lasagna noodle on a cutting board, spread about 1/4 cup of the spinach artichoke mixture along the noodle and roll up the noodle from one end to the other. Lay the roll seam side down in the pan on top of the sauce.

Repeat with remaining noodles and filling, laying each on top of the sauce. Top with more sauce and as much mozzarella cheese as desired.

Bake in the preheated oven for 20-30 minutes until heated through and cheese is browned slightly on top. Sprinkle with chopped parsley. Enjoy!


 
 
 


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