Wednesday, July 23, 2014

Loaded BBQ Chicken Panini Sandwiches



I'm loving my Panini maker lately. It makes for fast and easy dinners and I'm enjoying creating new sandwiches like this Loaded BBQ Chicken Panini. It combines all my favorites. BBQ Chicken, Cheddar Cheese, Bacon, and Tomatoes and crusty Sour Dough bread. Yum!


Loaded BBQ Chicken Panini Sandwiches
Makes 4 Sandwiches
WW PP=11
Cal 428, Carbs 40, Fat 13, Fiber 2, Protein 37

Ingredients
4 cooked boneless skinless chicken breasts (I grilled mine-they are good in the crock pot too)
1 cup BBQ Sauce (I like Stubs)
8 slices cooked bacon
4 slices reduced fat cheddar cheese
1 large tomato, sliced
8 slices bread of your choice (I used sourdough)


To assemble sandwiches add 1/4 cup bbq sauce to each chicken breast. Top with one slice cheese, two slices bacon, and two slices tomato. Place between two slices of bread and grill on panini press or griddle until bread is toasted and cheese is melted. Enjoy!






Tuesday, July 22, 2014

Creamy Buffalo Chicken Pasta Salad



When it's hot outside one of my favorite meals to prepare are pasta salads. The are light, cool, and refreshing. Instead of the traditional pasta salad I decided to make a Buffalo Chicken one. Yes, another Buffalo Chicken dish! It was a bowl full of yummy spicy goodness!

Creamy Buffalo Chicken Pasta Salad
Makes 10 Servings
WW PP=6
Cal 212, Carbs 34.4, Fat 3.9, Fiber 2, Protein 11

Ingredients
1 16 oz. Box Mini Bowtie Pasta
2 chicken breasts cooked and chopped
1/2 cup Buffalo Wing Sauce (you can adjust this to suit your taste)
1/8 cup light ranch dressing
1/3 cup light sour cream
1/4 cup reduced fat blue cheese crumbles
1/4 cup reduced fat shredded cheddar cheese
1/4 cup shredded carrots
1/4 cup diced green onions


Prepare the pasta according to package directions. Drain and run cold water over pasta to cool.


Add the remaining ingredients to a large bowl. Stir to combine. Add cold pasta and toss. Serve immediately. Enjoy!







Monday, July 21, 2014

Crock Pot Chicken Enchilada Tacos




It's going to be a hot one today here in Chicagoland and I've been wanting to make enchiladas for a while but I certainly don't want to use the oven. So, instead of traditional enchiladas I decided on enchilada tacos. Super easy to prepare and best of all...the crock pot does all the cooking! You get all the flavors of a chicken enchilada in taco form. They were a hit!


Crock Pot Chicken Enchilada Tacos
Makes 10 Tacos
WW PP=3
Cal 102, Carbs 13.3, Fat 2, Fiber 1, Protein 9.6

Ingredients
16 oz. boneless skinless chicken
1 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 can enchilada sauce
1 can rotel, drained
10 white corn tortillas (I used mission brand)
shredded lettuce, cheese, sour cream etc for toppings


Arrange chicken in bottom of crock pot. Season with chili powder, cumin, and garlic powder. Add in the enchilada sauce and rotel. Cover and cook on low for 4 hours. Shred chicken and spoon into tortillas. Add any additional toppings of your choice. Enjoy!

Thursday, July 17, 2014

Grilled Balsamic Bruschetta Chicken




One of my favorite light meals is Bruschetta. Basil, Tomatoes, and Mozzarella. Yes, Please! I also love grilled chicken and we have it often, especially in the summer. So combining the two was a no brainer. It was a hit! The perfect light summer meal!


Grilled Balsamic Bruschetta Chicken
Serves 4
WW PP=6
Cal 235, Carbs 13.2, Fat 8, Fiber.5, Protein 28

Ingredients
4 boneless skinless chicken breasts
1/4 cup balsamic vinegar
4 slices mozzarella cheese
1 can petite diced tomatoes with basil and garlic (or fresh tomatoes and basil if you have it)


Brush each chicken breast with balsamic vinegar. Grill over medium-high heat for 6-7 minutes per side or until juice run clear. About a minute before removing from grill top each chicken breast with cheese. Once melted remove and top with tomato basil mixture. Drizzle top with extra balsamic. Enjoy!

Wednesday, July 16, 2014

Pizza Panini Sandwiches



I love a good toasty warm sandwich especially if I make it in the Panini Press. I knew Pizza Panini's would be something my whole family would enjoy. Of course they were a hit. Who can resist toasted cheesy goodness? I know I can't! What's better is that they are even WW friendly. A win/win in my book!


Pizza Panini Sandwiches
Makes 4 Sandwiches
WW PP=10
Cal 383, Carbs 43, Fat 12, Fiber 1, Protein 23

Ingredients
4 ciabatta rolls
1 tbsp. extra virgin olive oil
1 tbsp. garlic powder
1 cup pizza sauce
8 slices mozzarella or italian blend cheese
4 oz. turkey pepperoni
Any other pizza toppings of your choice (We used green pepper and fresh sliced tomato)


Lightly brush each roll with olive oil. Sprinkle garlic powder evenly over top. clean hands. Spread pizza sauce on each slice and top with cheese. Place pepperoni slices on one of the halves and any other additional toppings and then place the two pieces of bread together.

Grill on a panini press or griddle until both sides of bread are toasted and golden brown and cheese is melted. Serve with an extra side of sauce for dipping if desired. Enjoy!

Tuesday, July 15, 2014

Spicy Four Cheese Chicken Spaghetti



I'm really on a spicy cheese kick lately. I never ever get sick of spicy foods and this is a very popular dish in my house. It's super easy to make which is one of the reasons why I love it. A great meal for a busy weeknights!


Spicy Four Cheese Chicken Spaghetti
Serves 6
WW PP=8
Cal 307, Carbs 44.6, Fat 6, Fiber 6, Protein 18.3

Ingredients
1 12oz. box spaghetti (I used Ronzoni)
2 cups cooked chicken, diced
1 can rotel, drained
1/2 cup reduced fat milk
1.25 cups shredded 4 cheese american blend (I use Kraft)

Cook spaghetti to al dente. Drain and set aside.

While pasta is cooking, in a large saucepan combine milk and shredded cheese. Whisk until melted and smooth. Add in the rotel. Stir and pour over spaghetti and toss in chicken. Serve immediately. Enjoy!

Monday, July 14, 2014

Cheesy Cajun Chicken, Bacon and Rice Bake



I don't make casseroles that often, but when I do I'm really particular about what I make. This is a twist on my very popular Bacon, Cheddar, Chicken and Rice Bake. Since we love anything spicy in our house I decided to add in Cajun Chicken and I also lightened up the dish as well to make it more diet friendly. It was a hit!


Cheesy Cajun Chicken, Bacon and Rice Bake
Serves 6
WW PP=6
Cal 274 Carbs 24.6, Fat 9, Fiber 2, Protein 23.1

Ingredients
12 oz. cooked and shredded chicken (I used tenderloins)
4 cups cooked brown rice
1/2 cup cooked and crumbled bacon or bacon bits
1 cup fat free chicken broth
1/2 cup reduced fat milk
1.5 cups shredded american cheese blend, divided
1 tsp. cajun seasoning


Preheat oven to 350 degrees.

Sprinkle cooked chicken with cajun seasoning and set aside.

In a large sauce pan heat whisk together, milk, chicken broth, and one cup shredded cheese. Stir until cheese is melted. Once thickened remove from heat. Stir in bacon. 

Spray a baking dish with non-stick spray. Spoon rice onto bottom of dish, then top with chicken and cheese/bacon mixture. Sprinkle with remaining 1/2 cup cheese.

Bake for 15-20 minutes or until heated through. Enjoy!

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