Wednesday, August 27, 2014

Crispy Baked Parmesan Pesto Chicken

Today is finally cool enough for me to use the oven and one of our family favorites is baked chicken. I love creating new recipes and since both my husband and I love pesto I decided why not incorporate it into a tasty chicken recipe like Crispy Parmesan Chicken. Not only is this easy, it's ready in 30 minutes. The perfect weeknight dinner!

Crispy Baked Parmesan Pesto Chicken
Serves 4
Cal 335, Carbs 16.5, Fat 18, Protein 27

4 boneless skinless chicken breasts
1 cup panko breadcrumbs
1/3 cup grated parmesan cheese
1 tbsp. garlic powder
1 tsp. salt
1 tsp. pepper
1/2 cup pesto sauce

In a mixing bowl combine dry ingredients.

Dip chicken into pesto and then into dry ingredients coating well. Lay on a lightly greased baking sheet and bake at 400 for 20 minutes or until juices run clear. Enjoy!

Tuesday, August 26, 2014

Crock Pot Maple Bacon Dijon Chicken

Today was definitely a crock pot dinner type of day. I wanted something with minimal prep and was ready to go when I got home from my son's open house. Hard to believe my baby is starting pre-school next week! Sigh.....time seems to go by so much faster once you have kids. Anyway, this chicken was a hit. I love the sweet and salty combo of maple and bacon. Serve it over rice and pair it with a nice salad and dinner is served!

Crock Pot Maple Bacon Dijon Chicken
Serves 4
Cal 171, Carbs 6.7, Fat 2.7, Protein 26.5

16 oz. boneless skinless chicken breasts (I used tenderloins)
1/4 cup light maple syrup
6 slices bacon cooked and crumbled (bacon bits work too)
1/4 cup dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. cornstarch (optional-but will make for a thicker sauce)
1 tbsp. water

Arrange chicken in bottom of crock pot. Season with salt and pepper. Whisk together syrup and dijon mustard. Pour over chicken. Cover and cook on low for 3.5 hours.

Mix the water and cornstarch together and about 30 minutes before serving add in the cornstarch and bacon. 

Spoon sauce over chicken and serve over rice. Enjoy!

Monday, August 25, 2014

Ranch Cheddar Chicken BLT Wraps

It's hot and humid and I'm in no mood to use the stove. I wanted something light, yet filling and these Ranch Cheddar Chicken Ranch BLT Wraps were the perfect solution! They combine all my favorites and they are so easy to prepare and so tasty!

Ranch Cheddar Chicken BLT Wraps
WW PP=10
Cal 345, Carbs 28, Fat 16, Fiber 6, Protein 35

1 large tortilla (I used a high fiber low carb wrap)
1/2 cup grilled chicken breast
2 slices center cut bacon, cooked crisp
2 tbsp. reduced fat sour cream
1 tsp. dry ranch seasoning mix
1 cup shredded lettuce
3 slices tomato ( I used vine ripened)
1/4 cup reduced fat shredded cheddar cheese

In a small bowl combine sour cream and dry ranch seasoning.

Spread ranch sour cream on tortilla and top with remaining ingredients. Roll up tortilla place seam side down and slice in half. Enjoy!

Sunday, August 24, 2014

Smoky Southwest 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! I've been missing out on all the yummy Chili Mac recipes out there. This Chicken Chili Mac is healthy and absolutely delicious! I'll never question Chili Mac again...that's for sure!

Smoky Southwest Chicken Chili Mac
Heavily Adapted from Picky Palate
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!

Thursday, August 21, 2014

Crock Pot Chipotle Lime Chicken Wraps

I love the smoky spicy flavor of Chipotle Peppers and when you combine them with a little lime juice and you've got a flavor explosion! I had originally planned on grilling the chicken but Mother Nature was not cooperating and I was not about to go and grill in a crazy down pour. So, I decided to use my crock pot instead. What a simple, easy, and delicious meal!

Crock Pot Chipotle Lime Chicken Wraps
Makes 4 Wraps
Cal 293, Carbs 33, Fat 8, Fiber 4, Protein 31

16 oz boneless skinless chicken 
4 chipotle peppers in adobo, chopped
1 tsp. chili powder
1/2 tsp. salt
Juice of one lime
4 12 inch flour tortillas
1 can diced tomatoes, drained
1 cup reduced fat shredded cheddar cheese, divided

Arrange chicken in the bottom of the crock pot. Season with salt and chili powder. Add in the chipotle peppers and lime juice. Cover and cook on low 3-4 hours. Shred chicken and remove from crock pot.

Build the wraps by laying shredded cheese on the bottom of tortilla, and then arranging the chicken mixture. Top with a little more grated cheese and roll up.

Serve with sour cream or salsa if desired. Enjoy!

Summer Entertaining with Mirassou Wines #Mirassou Summer AD

This is a sponsored post written by me on behalf Mirassou.

Even though fall is rapidly approaching, Summer is still in full swing here in Chicagoland and when I think of summer I think of Parties and BBQ's. When hosting a Summer party I like to keep it simple. A neutral tablescape with some fresh flowers and maybe a couple of candles.

I also make sure there is always a wide variety of food and cocktails like Mirassou Wine.

Mirassou is America's oldest wine making family. They have been crafting wines in California for over 160 years. Since 1854 the Mirassou family has dedicated itself to the art of wine making. Did you know that Mirassou features nine different wines? With such a wide variety there is one to suit all tastes. While I do enjoy a good Moscato or Riesling, my favorite wine to serve when hosting a party is Pinot Nior. It has always been a favorite among my friends and family. With it's fruity aroma and flavors of cherries, strawberries, and red currents Pinot Nior makes the perfect wine to serve with Cheese like Brie or Gouda for a simple, yet, delicious appetizer. Also, some fresh fruit and crackers make a perfect accompaniment as well. For a main course I find that pork tenderloin or a beef tenderloin go very well with Pinot Nior.

Do you like Wine? What kind do you like to serve at your parties? What foods do you find pair best with your favorite wine? Why not create your own dinner party featuring Mirassou Wines and pin it to Pinterest. You may just win 1000 dollars and a wine fridge! Now who wouldn't want that? Click HERE to enter!

To find out which stores carry Mirassou Wines near you be sure to check out the Mirassou Facebook page.

This is a sponsored post written by me on behalf Mirassou. Tracking PixelMirassou

Wednesday, August 20, 2014

Pretzel Crusted Skillet Bacon Mac and Cheese

Yep, sounds ridiculously fattening....and kinda is. Everyone has gotta splurge once in a while. Or at least I think so. I love Macaroni and Cheese. It is so versatile and one of my absolute favorite foods. Add smoky bacon and crispy salty pretzels to it and it is pure heaven! Drool!

Pretzel Crusted Skillet Bacon Mac and Cheese
Serves 8

16 oz. short pasta (I used Shells)
2 cups shredded american cheese blend, divided
1.5 cups low fat milk
2 tbsp. butter
1 tbsp. flour
1 tsp. salt
1 tsp. black pepper
6 slices bacon, cooked and crumbled
1 cup crushed pretzels

Cook pasta to al dente, drain and set aside.

While pasta is cooking, in a large skillet melt the butter. Once melted whisk in flour, salt, and pepper. Stir for about 3 minutes. Slowly, stir in the milk and once thickened add in half of the shredded cheese. Stir until melted.

Add in the cooked pasta and top with remaining shredded cheese, crushed pretzels, and bacon.

Place under broiler for about 3-4 minutes or until the top is golden brown. Enjoy!
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