Tuesday, May 3, 2016

French Onion Chicken Pasta Bake

I love Baked French Onion Soup. Oooey gooey cheese, thick crusty bread, and that tasty beef broth. It's soooo good! A few months ago I made a similar recipe but this time around I decided to add noodles to the recipe. All I can say is wow! This recipe was a hit and super easy too!

French Onion Chicken Pasta Bake
Serves 6
WW PP=10
Cal 383, Carbs 48.3, Fat 9.1, Fiber 2, Protein 30.6

1 lb. boneless skinless chicken, cut into chunks
1 tsp. garlic powder
1 can French onion soup (undiluted)
1 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese
1/2 cup crushed garlic croutons
4 cups egg noodles, cooked to al dente

In a large baking dish season chicken with garlic powder. Add in soup. Cook at 400 for about 20 minutes or until chicken is cooked through. Remove from oven and stir in noodles, and croutons. Top with cheese. Continue baking another ten minutes or until cheese is melted and bubbly. Enjoy!

Monday, May 2, 2016

Honey Sriracha Grilled Chicken Skewers

Happy Monday! I'm taking advantage of the beautiful day and grilling chicken for dinner. This simple dish is packed with flavor and I love the sweet and spicy combination. Easy peasy!

Honey Sriracha Grilled Chicken Skewers
Makes 6 Skewers
Cal 161, Carbs 17.3, Fat 2.5, Fiber 1, Protein 17.5

20 oz. boneless skinless chicken breasts or tenderloins (cut into chunks)
1/3 cup sriracha sauce (I used sweet baby rays)
1 tbsp. honey
Juice of one lime
2 cups pineapple chunks
Any other veggies of your choice (I like bell peppers but we had none in the house)

In a large baggie combine chicken, sriracha, lime juice, and honey. Coat well and place in fridge for at least one hour.

Thread the chicken and pineapple onto skewers.

Grill over medium-high heat until cooked through, about 3-4 minutes per side. Baste with additional sriracha if desired. Serve over rice. Enjoy!

Sunday, May 1, 2016

Baked Cream Cheese Spaghetti

I can't believe it's May 1st and I'm posting comfort food recipes because it's so cold here in chicagoland! I guess I should be used to the crazy and unpredictable weather around here but this is just crazy! I do find that cold weather and comfort food go hand in hand and this Baked Cream Cheese Spaghetti is a family favorite!

Baked Cream Cheese Spaghetti
Heavily Adapted from Taste of Home
Serves 8
Cal 257, Fat 7.7g, Carbs 37.6g, Fiber 4g, Protein 12g

12 oz spaghetti (I used Ronzoni)
4 oz light cream cheese
1 tsp oregano
1 tbsp garlic powder
2 cups Italian Style Spaghetti Sauce
1 cup shredded mozzarella (I used reduced fat italian blend)
1 pound lean ground beef (I used extra lean ground turkey)
1/8 cup grated parmesan cheese
Preheat oven to 350 degrees F.

Spray a 13x9x2 inch casserole dish with non-stick cooking spray

In a skillet, brown the ground beef until cooked through; drain and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on package. Drain and place cooked spaghetti in a pot. Add cream cheese, oregano and garlic powder. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Spread a small amount of sauce in the bottom of the dish. Add spaghetti and then top with the remaining sauce and mozzarella cheese. Sprinkle Parmesan cheese on top.

Bake for 30 minutes, until bubbly. Enjoy!

Thursday, April 28, 2016

Honey Mustard Bacon Grilled Chicken

This dish was supposed to be baked but things got crazy this afternoon so it was easier for me to grill the chicken instead. I love the flavor combo of honey mustard and bacon so this dinner was a definite winner!

Honey Mustard Bacon Grilled Chicken
Serves 4
Cal 290, Carbs 6, Fat 14, Protein 37

4 boneless skinless chicken breasts
1 tsp. salt
1 tsp. garlic powder
1/2 cup light honey mustard dressing
1/2 cup crumbled bacon or bacon bits
1 cup shredded mozzarella cheese

Season Chicken with salt and garlic powder. Grill over medium high heat 5-7 minutes per side or until juices run clear. Baste with honey mustard and sprinkle with bacon and cheese. Once cheese is melted remove from grill and enjoy!

Wednesday, April 27, 2016

Italian Sausage Pasta Toss

I literally threw this recipe together on whim. What was supposed to be a chicken dish ended up being a dish made with Italian chicken sausage instead. I'm so glad I ended up substituting the chicken sausage. This dish was not only delicious but healthy too, and a hit with the family!

Italian Pasta Toss
Serves 6
Cal 355, Carbs 47.5, Fat 11.3, Fiber 4, Protein 17.8

1 14oz. package Italian chicken sausages (I used Johnsonsville)
2.5 cups Italian seasoned broccoli (I used green giant)
12 oz. short pasta (I used elbows)
1/4 cup grated parmesan cheese
2 cloves garlic, chopped
2 tsp. salt
2 tsp. red pepper flakes
2 tsp. extra virgin olive oil

Cook pasta to al dente. Drain and set aside.

In a large non stick saucepan brown the sausage and garlic. Once lightly browned add in the broccoli. Cook about 4 minutes or until tender. Add in the pasta, olive oil, parmesan, salt, and red pepper flakes. Toss until well combined. Enjoy!

Tuesday, April 26, 2016

Caribbean Jerk Chicken Tacos

Mixing things up for Taco Tuesday with these flavorful and super easy Caribbean Jerk Chicken Tacos. Healthy and delicious, put these tacos on your meal plan list and see for yourself how good they are!

Caribbean Jerk Chicken Tacos
Makes 10 Tacos
Cal 82.5, Carbs 10.5, Fat 0.7, Fiber 1g, Protein 8.2

16oz. boneless skinless chicken breasts (I used tenders)
1/2 cup Lawry’s Caribbean Jerk Marinade
2-3 Tbsp crushed red pepper flakes
Corn tortillas
Queso Fresco Cheese, Green Onions or any other toppings if desired.

Season chicken with red pepper flakes and place in crock pot. Cover chicken with marinade and cook on low for 4 hours. Shred and assemble tacos with desired toppings. Enjoy!

Monday, April 25, 2016

Crock Pot Sour Cream and Salsa Chicken

Happy Monday! We are enjoying an absolutely gorgeous day here in Chicagoland. Nice and warm. My kind of weather! I didn't want to heat up my kitchen by using the oven on a day like today so instead I opted for this tasty dish. My Crock Pot Sour Cream and Salsa Chicken is healthy and versatile. I served mine over rice but it also makes a great filling for tacos, burritos, wraps, and nachos.

Crock Pot Sour Cream and Salsa Chicken
Serves 4
Cal 160, Carbs 8, Fat 4.2, Fiber 1, Protein 23.5

16 oz. boneless skinless chicken breasts
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 cup salsa
1/2 cup sour cream

Arrange chicken in bottom of crock pot. Season with chili powder, cumin, and garlic powder. Add in the salsa. Cover and cook on low 3-4 hours. About 30 minutes before serving stir in the sour cream.

Shred chicken and serve over rice. Garnish with some sprinkled cheddar cheese and cilantro if desired.  Enjoy!
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