Tuesday, May 21, 2013
I've always loved Chicken Parmesan but I rarely have it because it's not diet friendly. I was so excited to come across a healthier version of Chicken Parmesan. This dish is so tasty and doesn't leave me feeling guilty. It was a hit with the hubster and my picky toddler as well!
Chicken Parmesan Casserole
Slightly adapted from All Recipes
Cal 246, Fat 5.1g, Carbs 32.3, Fiber 4g, Protein 19.8
1 lb cooked chicken tenderloins cut into pieces
1 (28 oz) can crushed tomatoes
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 cups water
1 cup low-sodium fat free chicken broth
10 oz. pasta (I used barilla high fiber shells)
1/2 cup grated parmesan cheese
1/4 teaspoon black pepper
1 cup reduced fat shredded mozzarella cheese
Preheat the oven to 450 F.
In a skillet pan over medium-high heat, add the oil, garlic, oregano, red pepper flakes, and salt and cook about 1 minute. Add the crushed tomatoes, water, chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a simmer, then cover the pan and continue simmering until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.
Once tender, remove the cover and stir in the Parmesan cheese, pepper, and the cooked chicken. Transfer to a baking dish and sprinkle the top evenly with the mozzarella cheese. Place in the oven and bake for 10 minutes, or until the cheese has melted and is bubbly. Garnish with fresh basil or parsley if desired. Enjoy!
Monday, May 20, 2013
If you like food with a kick then you will love these Sloppy Joe's. Super simple to prepare and packed with flavor. I made mine ahead of time and then let the meat simmer in the crock pot so they were all ready to go when dinner time arrived. They were a hit!
Smoky Southwest Sloppy Joe's with Bacon
Cal 358, Fat 7.5g, Carbs 33.5g, Fiber 2g, Protein 33g
1 lb. lean ground sirloin (I used 96/4)
1/2 cup chopped onion
1 8oz. can tomato sauce
1/4 cup BBQ Sauce (I used Stubbs)
1 can chopped green chilies
2 chipotle peppers, chopped with sauce
2 tbsp. southwest seasoning blend (I used Mrs. Dash Southwest Chipotle)
1/4 cup water
1/4 cup crumbled bacon bits
4 hamburger buns or rolls (I used Brownberry Wheat)
crumbled queso fresco cheese and sliced jalapeno for toppings (optional)
In a large skillet, on medium-low heat cook the meat and onions until browned, about 10 minutes. Add remaining ingredients (except buns, jalapeno, and cheese) and stir well. Turn heat to low and let simmer for 30 minutes. Serve on warm buns and top with crumbled queso, and sliced jalapeno if desired. Enjoy!
*Note-If using a crock pot once meat is browned transfer to the crock pot and add remaining ingredients. Cover and cook on low for 3-4 hours.
Sunday, May 19, 2013
In our house once the weather gets warm we fire up the grill. And we bbq....ALOT. Both my husband and I are big seafood lovers and I really enjoy grilled fish. It's one of my favorites. I decided to mix it up a bit and make grilled fish tacos. I topped them with a fresh citrus slaw and the flavors paired together perfectly. They were incredible!
Grilled Fish Tacos with Citrus Slaw
Makes 10 Tacos
WW PP=3 (2.5 oz. Fish, Tortilla, and 1/8 cup slaw)
Cal 111, Fat 1.6, Carbs 13.5, Fiber 1g, Protein 10.6g
1.5lbs firm white fish of your choice (I used Sea Bass)
1 clove garlic, minced
1/4 tsp. cumin
1 tsp. chili powder
kosher salt and black pepper
2 tbsp. lemon juice, divided
2 tbsp. lime juice, divided
1 tsp. extra virgin olive oil
2 tbsp. orange juice
3 tbsp. light mayo
10 corn tortillas
one package shredded cabbage
cilantro, salsa, chopped red onion etc. for toppings
Place the fish in a baking dish and add the garlic, cumin, chili powder, one tbsp. lemon juice, one tbsp. lime juice and extra virgin olive oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the citrus slaw and warm the tortillas.
Combine the cabbage, mayo, 1tbsp each lemon and lime juice, and orange juice in a large bowl. Season with salt and pepper, and toss to combine. Cover and place in fridge.
Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 5-6 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. Transfer the fish to a plate.
To construct tacos, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any additional toppings of your choice. Enjoy!
Friday, May 17, 2013
Every once in a while I really crave something sweet. These Frozen Mini S'more Pies definitely curbed my craving and didn't leave me feeling guilty! They are so simple to prepare and are a great addition to any backyard BBQ.
Skinny Mini Frozen S'more Pies
Makes 6 pies
Cal 267, Fat 7.5g, Carbs 40.6g, Fiber 1g, Protein 1.5g
6 mini graham cracker pie crusts
1 container fat free cool whip
1 pkg. sugar free/fat free chocolate pudding mix (I used Jello Brand)
1/2 cup mini marshmallow bits, plus extra for toppings if desired
1/4 cup mini semi sweet chocolate chips
In a medium bowl, combine cool whip, and pudding mix together. Stir until well combined.
Evenly divide the marshmallow bits between the 6 graham cracker pie crusts. Arrange a layer on the bottom of each crust. Next, top each pie crust with the cream filling and then sprinkle the chocolate chips evenly over the crusts and a few extra marshmallow bits. Cover and place in freezer for 2 hours or until set. Enjoy!
Thursday, May 16, 2013
I really love wraps and how you can create so many different fillings. The possibilities are endless. I came across a recipe on All Recipes.com for a Grilled Bacon Cheeseburger Wrap. It sounded so yummy but not at all diet friendly. I decided tweak a few things and came up with a healthier version. I used my Panini press to grill the wrap instead of a pan and it turned out great!
Grilled Bacon Cheeseburger Wraps
Heavily Adapted from All Recipes.Com
Makes 4 Wraps
Cal 397, Fat 18.7g , Carbs 25.5g, Fiber 13g, Protein 38.7
16 oz. lean ground sirloin
1 tbsp. ketchup
1 tbsp. yellow mustard
4 tbsp. onion soup mix
1/3 cup chopped dill pickles
1/4 cup water
4 slices pre cooked bacon
4 slices cheddar cheese (I used sargento deli thin 45 cal slices)
4 large tortillas (I used LaTortilla Factory High Fiber Wraps)
lettuce and sliced tomato
Bring a large skillet to medium heat. Add the ground sirloin and brown. Add the onion soup mix, ketchup, mustard, dill pickles, and water. Stir well and turn heat to low. Simmer for about 10 minutes.
Evenly divide meat mixture between the four tortillas leaving about an inch at each end. Add one slice of cheese and one slice of bacon to each tortilla. Top with some lettuce and tomato. Fold in the one inch ends of the tortilla over the filling and then fold in the long ends to cover it.
Lightly mist the top of each tortilla with cooking spray and place them fold-side down onto your Panini press or skillet and let them cook for 3-4 minutes or until golden. Cut in half and enjoy!
This recipe can also be found at this Party
Wednesday, May 15, 2013
Now that they weather has finally started to warm up I've been craving salads. I find that dinner salads make the perfect meals on warm days when you don't feel like using the stove. Since we are huge lovers of anything "Buffalo Flavored" I knew this salad would be an instant hit.
Buffalo Chicken Chopped Salad
Cal 229, Fat 12.2g, Carbs 1.7g, Fiber 2g, Protein 25.5g
4 cups cooked chicken, chopped (I grilled mine)
1/4 cup crumbled reduced-fat blue cheese, plus extra for topping if desired
1/4 cup light ranch dressing
1/4 cup reduced fat shredded jack cheese blend
1/3 cup buffalo wing sauce
8 cups chopped romaine lettuce
2 large carrots, chopped
2 large stalks celery, chopped
1/4 cup tomatoes, chopped
3 tbsp. crumbled bacon bits
Combine blue cheese in a small bowl with ranch dressing. Mix well, mashing slightly with a fork. Set aside.
Place chicken in another bowl and toss in buffalo wing sauce.
Place chicken in another bowl and toss in buffalo wing sauce.
Combine lettuce, carrots, celery, bacon bits, and tomato in a large bowl; add the reserved dressing and toss to coat. Divide the salad among 4 bowls and top each with an equal portion of chicken and extra blue cheese crumbles if desired.
This recipe can also be found at this blog party
Tuesday, May 14, 2013
As most already know we love all things spicy. I love Cajun pasta but wanted to prepare a lightened up version. I prepared mine using Penne Pasta and Smoked Turkey Sausage. I am so glad I decided to use the sausage instead of chicken in this dish. It was a fantastic flavor combination. I can't wait to make this one again!
Cheesy Cajun Pasta
Cal 295, Fat 9.3g, Carbs 31.7g, Fiber 3.5g, Protein 19g
8 ounces pasta of your choice (I used Ronzoni Penne)
1/2 teaspoon Cajun seasoning
1 teaspoon mustard powder
Pinch of cayenne pepper
1 cup milk (I used skim)
1 cup shredded American cheese blend (I used reduced fat)
1 pkg turkey smoked sausage, browned and diced
1 oz reduced fat cream cheese
2 sliced green onions
Freshly ground black pepper
Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta.
Meanwhile, melt the cream cheese in a medium saucepan over medium heat; whisk milk, Cajun seasoning, mustard powder, and cayenne and cook, whisking, 1 minute. Let simmer, stirring occasionally, until slightly thickened, about 5 minutes.
Stir in the cheese until melted, then add the pasta and sausage. Season with black pepper and garnish with sliced green onions.