Wednesday, May 25, 2016

Root Beer Baby Back Ribs

Nothing says summer like firing up the grill and today was the prefect today to use it! I love the combination of Root Beer and Pork so making Root Beer BBQ Ribs was a no brainer! Fall off the bone tender and absolutely delicious!

Root Beer Baby Back Ribs

2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
1 cup Root Beer
1/4 cup Sweet and Spicy Rub
2 cups of your favorite BBQ Sauce ( We like Sweet Baby Rays Original Sauce)

 For the rub
 1 tablespoon paprika
 1 tablespoon granulated garlic
 1 tablespoon chili powder
 1/3 cup brown sugar
 2 tablespoons kosher salt
 1 teaspoon cayenne pepper
 1 teaspoon black pepper
 1 teaspoon white pepper

Coat ribs with rub mixture. (We put ours on 3 hours before cooking) Set gas grill to medium-high and allow to heat for 10 minutes.

While grill is heating make your sauce by whisking together bbq sauce and root beer. Simmer over low heat for 10 minutes stirring often until thick and bubbly.

Cut each slab of ribs in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium.Cook for 10 minutes. Flip and cook for another 10 minutes. Flip again and continue cooking for an additional 3 minutes per side or until each rib has a nice char and the meat is starting to pull back from the bone.

Remove the ribs from the grill onto a cutting board. and cut into 2 rib portions. Add the ribs and half the sauce to a large serving bowl and toss to thoroughly coat. Serve the remaining sauce on the side. Enjoy!

Tuesday, May 24, 2016

Grilled Chicken Fajita Burritos

Finally, some warm weather in Chicagoland! Warm weather=grilling weather in my house and instead of the traditional burrito we opted for this tasty version. Delicious and easy!

Grilled Chicken Fajita Burritos
Serves 4
WW PP=11
Cal 471, Carbs 44, Fat 14, Fiber 4, Protein 31

4 boneless skinless chicken breasts
4 large flour tortillas
2 tbsp. fajita seasoning
1 cup reduced fat shredded cheddar cheese
1 cup brown rice
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small yellow onion, sliced
4 tbsp. sour cream

In a large Ziploc bag combine chicken breasts and one tbsp. fajita seasoning. Shake until combined. Grill chicken over medium high heat 6-7 minutes per side or until juices run clear. Remove from grill and slice.

While chicken in cooking combine veggies and remaining fajita seasoning. Place in medium pan and saute over medium heat until tender crisp.

To assemble burritos place each sliced chicken breast onto flour tortilla. Evenly top with veggies, 1/4 cup rice, 1/4 cup cheese, and one tbsp. sour cream. Fold and roll. Slice in half and enjoy!

Monday, May 23, 2016

Smothered Pesto Chicken

I have an obsession with Pesto. It's so good and I put it on just about everything! This Smothered Pesto Chicken is easy and only five ingredients. You can't go wrong with cheese and chicken!

Smothered Pesto Chicken
Serves 4
Cal 226, Carbs 4, Fat 14, Fiber 1, Protein 24

4 boneless skinless chicken breasts
1/4 cup basil pesto
2 tsp. garlic powder
One large tomato, chopped
1 cup shredded mozzarella cheese

Season chicken with garlic powder. Spread one tbsp. pesto over each chicken breast. Layer sliced tomatoes on top. Top with shredded mozzarella. Bake at 400. 30-35 minutes depending on thickness of chicken. Top with shredded basil, if desired. Enjoy!

Thursday, May 19, 2016

Cheesy French Dip Sandwiches

I love a good French Dip Sandwich and this particular recipe is so incredibly easy that it makes the perfect weeknight dinner! Only four ingredients and dinner is ready!

Cheesy French Dip Sandwiches
Serves 4
WW PP=10
Cal 385, Carbs 35, Fat 12, Protein 30

4 onion rolls
1 lb. thinly sliced deli roast beef
2 cups low sodium beef broth
4 slices cheese of your choice (I used White Cheddar)
Horseradish Spread (optional but I love it)

In a large saucepan heat beef broth. Add in the roast beef and cook until hot.

Spread inside of each roll with horseradish. Evenly divide roast beef between the four rolls.Top each roll with a piece of cheese and place in broiler for 1-2 minutes or until melted and bubbly.

Serve with a side of broth for dipping. Enjoy!

Wednesday, May 18, 2016

Four Cheese Buffalo Chicken French Bread Pizza

What do you make for dinner when you haven't been to the grocery store and are in a total recipe rut? I don't know about you, but in my house it's French Bread Pizzas! I had a loaf of Ciabatta bread in the freezer and since I didn't have many ingredients on hand for traditional French bread Pizza I decided on Buffalo Chicken Pizzas instead. Easy, delicious, and the perfect meal for a busy weeknight!

Four Cheese Buffalo Chicken French Bread Pizza

1 loaf French bread, cut in half lengthwise
2 large chicken breasts, grilled and sliced
1/3 cup ranch dressing
1/3 cup buffalo wing sauce (I love Franks)
1 tsp. garlic powder
1/2 cup shredded mozzarella cheese
1/2 cup shredded monterey jack cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled blue cheese
3 green onions, sliced

Pre-Heat Oven to 400

In a small bowl combine chicken, wing sauce, and garlic powder.

Place bread on a baking sheet. Spread ranch dressing evenly on each side of bread. Top with chicken and cheeses.

Bake for 20 minutes or until bread is toasted and cheese is melted. Top with sliced green onions and additional wing sauce, if desired. Enjoy!

Tuesday, May 17, 2016

Crock Pot Kung Pao Chicken

If you like spice then this recipe is definitely for you! Healthy, but packed with flavor and a spicy kick! A great alternative to take out. Add this dish onto your meal rotation and see for yourself how good it is!

Crock Pot Kung Pao Chicken
Serves 4
Cal 125, Carbs 4, Fat 2, Protein 22

1lb. Chicken Tenderloins
2 tsp. chili garlic paste
1 green pepper, cut into chunks
1 red bell pepper, cut into chunks
1/3 cup Hoisin Sauce
2 tbsp. low sodium soy sauce
1 tsp. sesame oil
2 gloves garlic, chopped
2 tbsp. rice wine vinegar
2 tbsp. honey
1 tsp. red pepper flakes
2 green onions, sliced

Place chicken in bottom of crock pot.

In a small bowl whisk together remaining ingredients except for green onions. Pour mixture over chicken. Cover and cook on low 3-4 hours.

Break chicken into chunks and serve over hot cooked rice. Top with sliced green onions and extra red pepper, if desired. Enjoy!

Monday, May 16, 2016

Chipotle Barbacoa Beef Burrito Bowls

I love love love Chipotle and this is one of our favorite chipotle inspired recipes. It's pretty simple and so addicting! It was one of the first meals I wanted to recreate at home. I cooked my meat in the crock pot but you can also cook it over the stove but I find the meat is more tender in the crock pot. Either way it will be a hit!

Chipotle Barbacoa Beef Burrito Bowls
Serves 8
WW PP=8 (1 serving beef +1 cup cooked rice)
Cal 305, Carbs 38.5g, Fat 7g, Fiber 2.1g, Protein 25.1g

3lb chuck roast
2-3 chipotle peppers in adobo, chopped
1/2 yellow onion, cut into chunks
1/3 cup tomato sauce
2 garlic cloves
1 tbsp chili powder
1 tbsp. cumin
1 tsp. salt
1 tsp. pepper
1/2 cup water
8 cups brown rice
Additional toppings of your choice

Cut roast into chunks and place in the bottom of your crock pot. Add remaining ingredients to the pot.
Cover and cook on low for 7-8 hours.
Remove beef and shred with two forks. Assemble burrito bowls with toppings of your choice. We used brown rice, shredded Monterrey jack cheese, black beans, tomatoes, light sour cream, and cilantro. Enjoy!
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