Thursday, June 25, 2015

Pesto Chicken Club Panini

I love Panini Sandwiches they are an absolute favorite of mine. When I bought my Panini Press a few years ago I went nuts and made Panini Sandwiches almost every day! I eventually had to stop before my waistline grew! Now I eat them in moderation and I find when it's hot outside these make the perfect summer dinner. If you love pesto then you will want to give these Pesto Club Panini Sandwiches a try!

Pesto Chicken Club Panini
Cal 428, Carbs 31, Fat 17, Fiber 2, Protein 39

4 oz boneless skinless chicken breast
1 tbsp. pesto sauce
1 slice provolone cheese
2 slices ready cooked bacon
sliced tomatoes
hearty bread of your choice (I used French)

Grill chicken over medium high heat for 7-8 minutes per side or until juices run clear. Remove from grill and spread pesto over chicken. Slice and place chicken on bread along with cheese, tomato, and bacon.

Cook on Panini Press 3-4 minutes or until cheese is melted. Enjoy!

Wednesday, June 24, 2015

Southwest Skillet Chicken Chili Mac

I don't why but whenever I hear the word "Chili Mac" it reminds me of school hot lunches from childhood and that always grossed me out. (I'm the one who never ate hot lunches as a child) Now that I'm an adult I realize that Chili Mac is obviously not what I thought it was when I was a kid! Especially when it's made with chicken! I've been missing out on all the yummy Chili Mac recipes out there. This Southwest Chicken Chili Mac is healthy and absolutely delicious! I'll never question Chili Mac again...that's for sure!

Southwest Chicken Chili Mac
Serves 8
Cal 229, Carbs 36, Fat 2.7, Fiber 2, Protein 16

12 ounces wagon wheel pasta
1 tbsp. extra virgin olive oil
1/2 cup finely chopped onion
1 chipotle chili pepper in adobo
1 tbsp. chili powder
2 cups cooked shredded chicken breast (I grilled mine)
1 can Rotel diced tomatoes, mild
1 1/2 cups reduced sodium chicken broth
1/2 cup corn
1 teaspoon dry Ranch seasoning
1/2 cup reduced fat shredded cheddar cheese
Chopped Cilantro, optional

Cook pasta according to package directions. Drain and run under cool water to stop cooking.

Add oil to a large non stick pan.over medium high heat saute onions until softened about 5 minutes.  Add chicken, chipotle pepper, rotel, broth, corn, wagon wheel pasta, chili powder, and ranch seasoning. Stir until well combined. Sprinkle with cheddar cheese. Reduce heat to low and simmer until cheese is melted. Top with fresh cilantro if desired. Enjoy!

Tuesday, June 23, 2015

Cheesy BBQ Grilled Potatoes

This is a dish that I literally used to make ALL the time when my husband and I first got married. Anytime we were grilling something I would make sure these potatoes were always part of the meal. Super simple yet incredibly delicious! Make this tasty side a part of your next picnic or dinner!

Cheesy BBQ Grilled Potatoes
Serves 4-6

4 medium potatoes, scrubbed and sliced thick
2 tsp. dry BBQ Seasoning (I like Famous Daves)
1/3 cup BBQ Sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded white cheddar
1 tbsp. olive oil
heavy duty tin foil

Arrange sliced potatoes onto tin foil. Drizzle with olive oil and season with the dry rub.

Fold tin foil over to make a small pouch. Cover and grill over medium high heat 20-25 minutes or until potatoes are tender. During last five minutes of cooking time add the bbq sauce and shredded cheese. Continue cooking until cheese is melted. Enjoy!

Thursday, June 18, 2015

Italian Sausage Skewers

Looking for new grilling ideas? Well, why not fire up the grill and make these tasty Italian Sausage Skewers! Mine are even low in fat and calories because I used Italian Chicken Sausage instead of the traditional pork. Serve over a bed of rice and dinner is served!

Italian Sausage Skewers
Makes 6 Skewers
Cal 124, Carbs 8.1, Fat 6, Fiber 3, Protein 8.8

1 14oz. package Italian chicken sausage (I used Johnsonville)
1 zucchini, sliced thick
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
Grape Tomatoes

Thread the sausage,tomatoes, peppers, zucchini, and onion onto skewers. (if using wooden skewers soak in water for at least 15 minutes)

Grill over medium-high heat until cooked through, about 3-4 minutes per side. Serve over rice. Enjoy!

Wednesday, June 17, 2015

Grilled Bruschetta Chicken

Rain rain go away and don't come back...ever! So far this Summer seems to be a wash...literally! We have had so much rain here in the Chicago area it's crazy. It seems like once I set our pool up for the summer it started raining daily. Well, that won't stop me from grilling though! If you are in the mood for a light, yet, refreshing meal then you have to make this Grilled Bruschetta Chicken. So easy and absolutely delicious!

Grilled Bruschetta Chicken
Serves 4
Cal 235, Carbs 13.2, Fat 8, Fiber.5, Protein 28

4 boneless skinless chicken breasts
1/4 cup pesto
4 slices mozzarella cheese
2 tomatoes chopped

Brush each chicken breast with pesto. Grill over medium-high heat for 6-7 minutes per side or until juices run clear. About a minute before removing from grill top each chicken breast with cheese.

Once melted remove and top with chopped tomato. (I like to sprinkle some Italian chopped parsley over the top as well but it's optional) Enjoy!

Tuesday, June 16, 2015

Crock Pot Jalapeno Popper Chicken Tacos

It's been a while since I've used the Crock Pot to make tacos and this recipe is a favorite of the hubster. The last thing I want to do after a hectic day is spend a bunch of time in the kitchen preparing dinner which is why this is one of my favorite crazy day recipes. Easy to throw together and dinner is ready when you get home!

Crock Pot Jalapeno Popper Chicken Tacos
Makes 12 Tacos
Cal 120, Carbs 6.8, Fat 4.7, Fiber .5, Protein 10.5

1 lb chicken tenderloins
2 tsp. garlic powder
1 tbsp. chili powder
6 oz. jalapeno cream cheese
1/4 cup cooked and crumbled bacon or bacon bits
1/4 cup chopped pickled jalapeno
12 hard shell tacos
cilantro, chopped tomatoes, and additional cheese for toppings (If desired)

Arrange chicken in the bottom of the crock pot. Sprinkle with garlic and chili powder. Cover and cook on low 4 hours.

Slowly stir in the cream cheese and bacon. Continue cooking 15-20 minutes longer or until cream cheese is melted. Spoon chicken into taco shells and add any additional toppings of your choice.


Monday, June 15, 2015

Sesame Ginger Grilled Salmon

Are you looking for a light, yet refreshing, dinner that is packed with flavor and healthy? Well, then do I have the meal for you! This Sesame Ginger Grilled Salmon is simple and delicious. Makes the perfect summertime meal!

Sesame Ginger Grilled 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
2 tbsp. lime juice
1 tbsp. ginger powder
1 tsp. toasted sesame oil
1 tbsp. toasted sesame seeds
2 green onions, sliced

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

Place salmon on a lightly greased grill rack. Cover and grill over medium heat about 15 minutes or until fish flakes easily with a fork. Top with toasted sesame seeds and green onions. Enjoy!
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