Entrees
One-skillet Beef Enchilada bowls
One-Skillet Beef Enchilada Bowls
Give this a try when you're craving Mexican but trying to cut down on carbs. Cleanup is a breeze!
You'll need:
1 lb. ground beef
1 can enchilada sauce
1 can Rotel, drained
1 can corn kernels, drained
1 can kidney beans, drained
Salt to taste
2 cups shredded cheddar cheese
Shredded lettuce, chopped tomato, chopped cilantro, and sour cream to serve
Preheat oven to 400 degrees. In a large skillet, brown the ground beef; drain and return to the skillet. Add enchilada sauce, tomatoes, corn, beans and salt to taste and stir until well combined. Sprinkle cheese evenly over top then bake in oven approximately 25 minutes or until cheese is melted and golden brown. Divide among 4 bowls and top with lettuce, tomato, cilantro and a dollop of sour cream.
Serves 4.
Give this a try when you're craving Mexican but trying to cut down on carbs. Cleanup is a breeze!
You'll need:
1 lb. ground beef
1 can enchilada sauce
1 can Rotel, drained
1 can corn kernels, drained
1 can kidney beans, drained
Salt to taste
2 cups shredded cheddar cheese
Shredded lettuce, chopped tomato, chopped cilantro, and sour cream to serve
Preheat oven to 400 degrees. In a large skillet, brown the ground beef; drain and return to the skillet. Add enchilada sauce, tomatoes, corn, beans and salt to taste and stir until well combined. Sprinkle cheese evenly over top then bake in oven approximately 25 minutes or until cheese is melted and golden brown. Divide among 4 bowls and top with lettuce, tomato, cilantro and a dollop of sour cream.
Serves 4.
Salmon fish taco bowl with mango black bean salsa
Fish Tacos (or Taco Bowls) with Mango/Black Bean Salsa
Whether you want to go lower-carb or all in...prefer baked salmon or tilapia, or grilled Ahi tuna steaks, there’s a version of this meal for you! Quick, healthy, flavorful and flexible!
You’ll need:
1 lb. fish filets or tuna steaks
Juice of 1 lime
Cumin to taste
Lettuce, shredded or chopped
Cheddar or Monterey Jack cheese, shredded
Sour cream
1-2 Chipotle peppers in adobo, finely minced
2 Avocados, diced
Mango/Black Bean Salsa (below)
Small flour or corn tortilla (2-3 per person)
For Mango/Black Bean Salsa:
1 mango, chopped
1/2 red onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeño peppers, minced
1 can black beans, drained
1 can corn kernels, drained
1/2 cup roughly chopped cilantro
juice of 1 lime
Squeeze lime over fish just before cooking and sprinkle lightly with cumin. Bake filets for 12 minutes in the oven at 375 or grill steaks to desired doneness; flake or slice cooked fish and set aside. Wrap tortillas tightly in foil and warm them in a low-temp oven while making the salsa. In a large bowl, combine all salsa ingredients. In a separate smaller bowl, combine sour cream and chipotles.
Spread 1 tablespoon sour cream mixture on a tortilla and top with fish, cheese, lettuce, salsa and avocado.
For a lower carb version, omit tortillas and serve remaining ingredients in a bowl instead. (Pictured above)
Whether you want to go lower-carb or all in...prefer baked salmon or tilapia, or grilled Ahi tuna steaks, there’s a version of this meal for you! Quick, healthy, flavorful and flexible!
You’ll need:
1 lb. fish filets or tuna steaks
Juice of 1 lime
Cumin to taste
Lettuce, shredded or chopped
Cheddar or Monterey Jack cheese, shredded
Sour cream
1-2 Chipotle peppers in adobo, finely minced
2 Avocados, diced
Mango/Black Bean Salsa (below)
Small flour or corn tortilla (2-3 per person)
For Mango/Black Bean Salsa:
1 mango, chopped
1/2 red onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeño peppers, minced
1 can black beans, drained
1 can corn kernels, drained
1/2 cup roughly chopped cilantro
juice of 1 lime
Squeeze lime over fish just before cooking and sprinkle lightly with cumin. Bake filets for 12 minutes in the oven at 375 or grill steaks to desired doneness; flake or slice cooked fish and set aside. Wrap tortillas tightly in foil and warm them in a low-temp oven while making the salsa. In a large bowl, combine all salsa ingredients. In a separate smaller bowl, combine sour cream and chipotles.
Spread 1 tablespoon sour cream mixture on a tortilla and top with fish, cheese, lettuce, salsa and avocado.
For a lower carb version, omit tortillas and serve remaining ingredients in a bowl instead. (Pictured above)
Cheeseburger Salad
Now you can enjoy the flavors of Saturday burger night without the carbs!
You’ll need:
1 lb. ground beef
Lipton onion soup mix
1 head iceberg or romaine lettuce, chopped
2-3 medium tomatoes, diced
1 small onion, diced
4 large dill pickles, diced
1 cup shredded cheddar cheese
2/3 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons ketchup
1/4 teaspoon liquid smoke
In a large bowl, mix together the ground beef and Lipton onion soup mix with your hands until thoroughly combined. Form into 4 burger patties and grill to desired doneness. While burgers are cooking, toss together lettuce, tomatoes, onion and pickles and divide into four equal portions; set aside. Make the dressing by mixing together the mayonnaise, mustard, ketchup and liquid smoke in a small bowl. When burgers are ready, cut them into bite-sized pieces; top each salad with chopped burger and 1/4 cup of shredded cheese. Drizzle with the dressing.
Grill-less alternative: Instead of forming patties and grilling the burgers, you can simply cook the ground beef mixture on the stove and drain.
Serves 4
Now you can enjoy the flavors of Saturday burger night without the carbs!
You’ll need:
1 lb. ground beef
Lipton onion soup mix
1 head iceberg or romaine lettuce, chopped
2-3 medium tomatoes, diced
1 small onion, diced
4 large dill pickles, diced
1 cup shredded cheddar cheese
2/3 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons ketchup
1/4 teaspoon liquid smoke
In a large bowl, mix together the ground beef and Lipton onion soup mix with your hands until thoroughly combined. Form into 4 burger patties and grill to desired doneness. While burgers are cooking, toss together lettuce, tomatoes, onion and pickles and divide into four equal portions; set aside. Make the dressing by mixing together the mayonnaise, mustard, ketchup and liquid smoke in a small bowl. When burgers are ready, cut them into bite-sized pieces; top each salad with chopped burger and 1/4 cup of shredded cheese. Drizzle with the dressing.
Grill-less alternative: Instead of forming patties and grilling the burgers, you can simply cook the ground beef mixture on the stove and drain.
Serves 4
Vegetable Casserole
If you're looking for a low-carb alternative to pizza for a meatless dish, this is the one! If you're not following a low-carb diet, you should still try this, paired with some yummy crusty bread.
You'll need:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
8 oz. sliced mushrooms
1 teaspoon Italian seasoning
1/2 bag baby spinach, chopped
2 cups marinara sauce
1 can cannellini beans, drained
1/2 cup each mozzarella and cheddar cheeses
4 oz. crumbled feta cheese
grated parmesan cheese to taste
salt and pepper
In an oven-proof skillet, saute onion and garlic in oil over medium heat until translucent; add mushrooms and seasonings and continue to cook until softened. Add spinach and cook, stirring frequently, until wilted. Stir in sauce and beans. Remove from heat, sprinkle cheeses over top and broil in oven about 5 minutes or until cheeses are melted and golden. Season with salt and pepper to taste.
Serves 4
If you're looking for a low-carb alternative to pizza for a meatless dish, this is the one! If you're not following a low-carb diet, you should still try this, paired with some yummy crusty bread.
You'll need:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
8 oz. sliced mushrooms
1 teaspoon Italian seasoning
1/2 bag baby spinach, chopped
2 cups marinara sauce
1 can cannellini beans, drained
1/2 cup each mozzarella and cheddar cheeses
4 oz. crumbled feta cheese
grated parmesan cheese to taste
salt and pepper
In an oven-proof skillet, saute onion and garlic in oil over medium heat until translucent; add mushrooms and seasonings and continue to cook until softened. Add spinach and cook, stirring frequently, until wilted. Stir in sauce and beans. Remove from heat, sprinkle cheeses over top and broil in oven about 5 minutes or until cheeses are melted and golden. Season with salt and pepper to taste.
Serves 4
Garlic Shrimp
This dish packs in a lot of flavor in the short time it takes to make (and eat!) it.
You'll need:
2 pounds raw shrimp (peeled and deveined)
1 teaspoon each salt, paprika and Italian seasoning
1 stick butter
3 cloves garlic, minced
In a large bowl, toss shrimp in the spices until evenly coated; set aside. Melt butter in a large skillet. Sautee garlic 1 minute in butter over medium heat. Add shrimp in a single layer and continue cooking over medium heat just until cooked through (about 4-5 minutes), turning during cooking. Do not overcook! Serve over pasta or rice or with lots of bread to make sure you sop up every drop of the yummy juices!
Serves 4-6.
This dish packs in a lot of flavor in the short time it takes to make (and eat!) it.
You'll need:
2 pounds raw shrimp (peeled and deveined)
1 teaspoon each salt, paprika and Italian seasoning
1 stick butter
3 cloves garlic, minced
In a large bowl, toss shrimp in the spices until evenly coated; set aside. Melt butter in a large skillet. Sautee garlic 1 minute in butter over medium heat. Add shrimp in a single layer and continue cooking over medium heat just until cooked through (about 4-5 minutes), turning during cooking. Do not overcook! Serve over pasta or rice or with lots of bread to make sure you sop up every drop of the yummy juices!
Serves 4-6.
Steak and Blue Cheese Salad
This is the homemade version of a low-carb hearty dinner salad you'd find at one of your favorite restaurants, but for a fraction of the cost. This recipe comes together fast and is easy to modify for the picky eaters in your family.
You'll need:
1-2 pounds skirt or flank steak, seasoned with salt and pepper and grilled to preferred doneness
2 heads romaine hearts, washed and chopped
1-2 red bell peppers,, cut into 1 inch strips
3 large vine tomatoes, diced
1/2 red onion, thinly sliced
4 oz. crumbled blue cheese
1/4 cup walnut pieces
blue cheese or ranch dressing
balsamic glaze (a thick balsamic reduction you can find in the condiment section of most grocery stores)*
Allow the steak to rest 5-10 minutes after grilling before slicing it thinly against the grain into bite-sized pieces; set aside.
Toss together lettuce, tomatoes, peppers, onions, blue cheese and walnuts and divide equally among 4 plates; top each plate with 1/4 of the steak. Serve with dressing and glaze. If you're not watching your carbs, this pairs great with garlic bread and some red wine.
*If watching carbs, you may want to skip the glaze or use it very sparingly, as it can raise the overall carb count. The good news is that a little bit goes a long way!
Serves 4
This is the homemade version of a low-carb hearty dinner salad you'd find at one of your favorite restaurants, but for a fraction of the cost. This recipe comes together fast and is easy to modify for the picky eaters in your family.
You'll need:
1-2 pounds skirt or flank steak, seasoned with salt and pepper and grilled to preferred doneness
2 heads romaine hearts, washed and chopped
1-2 red bell peppers,, cut into 1 inch strips
3 large vine tomatoes, diced
1/2 red onion, thinly sliced
4 oz. crumbled blue cheese
1/4 cup walnut pieces
blue cheese or ranch dressing
balsamic glaze (a thick balsamic reduction you can find in the condiment section of most grocery stores)*
Allow the steak to rest 5-10 minutes after grilling before slicing it thinly against the grain into bite-sized pieces; set aside.
Toss together lettuce, tomatoes, peppers, onions, blue cheese and walnuts and divide equally among 4 plates; top each plate with 1/4 of the steak. Serve with dressing and glaze. If you're not watching your carbs, this pairs great with garlic bread and some red wine.
*If watching carbs, you may want to skip the glaze or use it very sparingly, as it can raise the overall carb count. The good news is that a little bit goes a long way!
Serves 4
Pepperoni Pizza Chicken
This is a super-easy, quick and low-carb way to satisfy that pizza craving! Serve it with a side salad for a dinner even your pickiest eater will love.
You'll need:
4-6 boneless, skinless chicken breasts
Garlic powder, salt and pepper to taste
1 cup marinara sauce
20-30 slices pepperoni
1/2-3/4 cup shredded mozzarella cheese
Italian seasoning to taste
Place chicken breasts on a rimmed baking sheet sprayed with cooking spray. If breasts are very plump, you may want to halve them horizontally. Sprinkle chicken with a small amount of garlic powder, salt and pepper. Spread about 2-3 tablespoons sauce onto each breast so that the top is covered. Cover sauce on each breast with 5 slices of pepperoni (in single layer) and bake at 375 for 15 minutes. Remove from oven and sprinkle each breast with two tablespoons shredded cheese and Italian seasoning to taste. Bake at 400 for about 10 minutes more or until cheese is melted and golden.
Serves 4-6
This is a super-easy, quick and low-carb way to satisfy that pizza craving! Serve it with a side salad for a dinner even your pickiest eater will love.
You'll need:
4-6 boneless, skinless chicken breasts
Garlic powder, salt and pepper to taste
1 cup marinara sauce
20-30 slices pepperoni
1/2-3/4 cup shredded mozzarella cheese
Italian seasoning to taste
Place chicken breasts on a rimmed baking sheet sprayed with cooking spray. If breasts are very plump, you may want to halve them horizontally. Sprinkle chicken with a small amount of garlic powder, salt and pepper. Spread about 2-3 tablespoons sauce onto each breast so that the top is covered. Cover sauce on each breast with 5 slices of pepperoni (in single layer) and bake at 375 for 15 minutes. Remove from oven and sprinkle each breast with two tablespoons shredded cheese and Italian seasoning to taste. Bake at 400 for about 10 minutes more or until cheese is melted and golden.
Serves 4-6
Tuna Casserole doesn't have to be off-limits just because you're on a low-carb diet!
Tuna Casserole (Regular and Low-Carb Versions)
An easy American classic, brought to you from 1955, this is one of my family's favorites. Makes a great pantry/freezer meal because you can keep the ingredients on hand for when you need something quick and easy.
You'll need:
1 can cream of mushroom or cream of celery soup
1 cup sour cream or mayonnaise
2-3 5-oz. cans tuna, drained
12-16 oz. pasta (shells, rotini, or macaroni work best), cooked and drained (omit for low-carb version)
2 pkg. frozen broccoli florets, cooked and drained
1/2 pkg. frozen peas (omit for low-carb version)
1 cup shredded cheddar cheese
salt, pepper, dill weed to taste
Optional: 1 cup crushed chips (any type will do...this is a great use for the crumbs in the bottom of the bag!)
Preheat oven to 400. Spray casserole or baking dish with cooking spray. Combine all ingredients except cheese and crushed chips in a large bowl and mix well. Spoon into baking dish; top with cheese and then chip crumbs and bake for 25-30 minutes or until cheese is melted and golden brown.
For Low-Carb Version:
Simply omit the pasta, peas and crushed chips. (I splurge and include the chips.)
Tip: If you are making both versions, simply mix in the pasta and peas last and spoon a portion of the mixture into a smaller baking dish or dishes before adding them.
An easy American classic, brought to you from 1955, this is one of my family's favorites. Makes a great pantry/freezer meal because you can keep the ingredients on hand for when you need something quick and easy.
You'll need:
1 can cream of mushroom or cream of celery soup
1 cup sour cream or mayonnaise
2-3 5-oz. cans tuna, drained
12-16 oz. pasta (shells, rotini, or macaroni work best), cooked and drained (omit for low-carb version)
2 pkg. frozen broccoli florets, cooked and drained
1/2 pkg. frozen peas (omit for low-carb version)
1 cup shredded cheddar cheese
salt, pepper, dill weed to taste
Optional: 1 cup crushed chips (any type will do...this is a great use for the crumbs in the bottom of the bag!)
Preheat oven to 400. Spray casserole or baking dish with cooking spray. Combine all ingredients except cheese and crushed chips in a large bowl and mix well. Spoon into baking dish; top with cheese and then chip crumbs and bake for 25-30 minutes or until cheese is melted and golden brown.
For Low-Carb Version:
Simply omit the pasta, peas and crushed chips. (I splurge and include the chips.)
Tip: If you are making both versions, simply mix in the pasta and peas last and spoon a portion of the mixture into a smaller baking dish or dishes before adding them.
Baked Chicken Chimichangas
Perfect for a quick lunch or dinner.
You'll need:
3 cups cooked shredded chicken*
3 cups shredded cheese (I like to use a combination of chedder and pepper jack)
6 large flour tortillas
2 tablespoons melted butter
toppings of your choice (sour cream, salsa, guacamole, etc.)
Preheat oven to 400 degrees. Place 1/2 cup of chicken and 1/2 cup of cheese in the center of one tortilla, fold in the ends and roll up like a burrito. Place seam side down on a baking sheet sprayed with cooking spray. Continue with remaining tortillas. Brush each well with the melted butter and bake for 15-20 minutes or until golden and crispy. Serve immediately with toppings. Pairs well with sides of cooked rice and black or pinto beans.
Tip: To prepare easy, fuss-free shredded chicken, place frozen breasts in a slow cooker with just a bit of your favorite seasoning (I use cumin, chili powder and garlic powder, or you can also just throw in a packet of taco seasoning) and cook on high for about 4 hours or until they're cooked through; remove and shred easily in your mixer. The frozen breasts create enough of their own liquid to keep the chicken moist, and the slow cooker babysits them for you!
Serves 4-6.
Perfect for a quick lunch or dinner.
You'll need:
3 cups cooked shredded chicken*
3 cups shredded cheese (I like to use a combination of chedder and pepper jack)
6 large flour tortillas
2 tablespoons melted butter
toppings of your choice (sour cream, salsa, guacamole, etc.)
Preheat oven to 400 degrees. Place 1/2 cup of chicken and 1/2 cup of cheese in the center of one tortilla, fold in the ends and roll up like a burrito. Place seam side down on a baking sheet sprayed with cooking spray. Continue with remaining tortillas. Brush each well with the melted butter and bake for 15-20 minutes or until golden and crispy. Serve immediately with toppings. Pairs well with sides of cooked rice and black or pinto beans.
Tip: To prepare easy, fuss-free shredded chicken, place frozen breasts in a slow cooker with just a bit of your favorite seasoning (I use cumin, chili powder and garlic powder, or you can also just throw in a packet of taco seasoning) and cook on high for about 4 hours or until they're cooked through; remove and shred easily in your mixer. The frozen breasts create enough of their own liquid to keep the chicken moist, and the slow cooker babysits them for you!
Serves 4-6.
BBQ Pulled Pork Salad
Bring summer to your dinner table any time of the year with this re-creation from one of my favorite barbecue joints. Whip up some corn bread using one of our homemade mixes to go with it.
You'll need:
1-2 lb. center cut pork loin (I used one in a mesquite marinade)
3/4 c. BBQ sauce
1 head lettuce
1 c. sweet corn
2 diced tomatoes
1 sliced red onion
1 diced red bell pepper
1/4 c. ranch dressing
1 c. shredded cheddar
French's fried onions
Combine 1/2 cup of the BBQ sauce with 1/3 cup water and pour over pork loin in a slow cooker. Cook on low 6-8 hours; then remove pork and shred. Toss together lettuce, corn, tomatoes, onion and bell pepper. In a small bowl, combine remaining 1/4 cup of BBQ sauce and ranch dressing. Top salad with the pork, a sprinkling of cheddar cheese and fried onions and dress with the BBQ ranch dressing.
Serves 4-6.
Bring summer to your dinner table any time of the year with this re-creation from one of my favorite barbecue joints. Whip up some corn bread using one of our homemade mixes to go with it.
You'll need:
1-2 lb. center cut pork loin (I used one in a mesquite marinade)
3/4 c. BBQ sauce
1 head lettuce
1 c. sweet corn
2 diced tomatoes
1 sliced red onion
1 diced red bell pepper
1/4 c. ranch dressing
1 c. shredded cheddar
French's fried onions
Combine 1/2 cup of the BBQ sauce with 1/3 cup water and pour over pork loin in a slow cooker. Cook on low 6-8 hours; then remove pork and shred. Toss together lettuce, corn, tomatoes, onion and bell pepper. In a small bowl, combine remaining 1/4 cup of BBQ sauce and ranch dressing. Top salad with the pork, a sprinkling of cheddar cheese and fried onions and dress with the BBQ ranch dressing.
Serves 4-6.
BLT Pizza
Combine the delicious comfort of a BLT with pizza night fun for a new twist on an old favorite that is sure to be a hit with any hungry crew. Pair it with your favorite tomato soup an some fresh fruit for a complete meal.
You'll need:
Pizza crust (store-bought is fine, homemade dough made in a bread machine is better!)
Bacon, chopped, about 1/2 of a 12-oz. pkg. (if bacon is very fatty, cook and drain first)
Cheddar cheese, shredded (about 2 cups)
Lettuce and tomato, chopped (about 3 cups)
Caesar, Ranch or Italian dressing
Sprinkle the crust with a thin layer of shredded cheese, followed by the chopped bacon and then another thin layer of cheese. Bake at 375 for about 20-25 minutes or until the cheese is completely melted, bacon is cooked, and the crust golden. While pizza is baking, toss the lettuce and tomato with a small amount of dressing. (Tip: use less dressing than you would normally put on your salad...it should be barely visible and not too wet.)
When pizza is finished, cut and top each slice with salad.
Serves 4-6.
Combine the delicious comfort of a BLT with pizza night fun for a new twist on an old favorite that is sure to be a hit with any hungry crew. Pair it with your favorite tomato soup an some fresh fruit for a complete meal.
You'll need:
Pizza crust (store-bought is fine, homemade dough made in a bread machine is better!)
Bacon, chopped, about 1/2 of a 12-oz. pkg. (if bacon is very fatty, cook and drain first)
Cheddar cheese, shredded (about 2 cups)
Lettuce and tomato, chopped (about 3 cups)
Caesar, Ranch or Italian dressing
Sprinkle the crust with a thin layer of shredded cheese, followed by the chopped bacon and then another thin layer of cheese. Bake at 375 for about 20-25 minutes or until the cheese is completely melted, bacon is cooked, and the crust golden. While pizza is baking, toss the lettuce and tomato with a small amount of dressing. (Tip: use less dressing than you would normally put on your salad...it should be barely visible and not too wet.)
When pizza is finished, cut and top each slice with salad.
Serves 4-6.
Breaded Pork Chops
These tasty, juicy gems are so quick and easy to make! Pair with a side of homemade macaroni and cheese and a green vegetable on nights when you need a slam-dunk comfort meal for your family.
You'll need:
4-6 thick cut boneless pork chops
salt and pepper to taste
1/2 bottle Ranch dressing
2 cups seasoned dry bread crumbs
non-stick cooking spray
rimmed baking dish with rack*
Preheat oven to 400. Prepare baking rack by spraying with cooking spray. (Covering bottom of baking sheet with foil will make cleanup easier later.)
Season pork chops with salt and pepper. Brush all sides with a generous amount of ranch dressing and dredge in breadcrumbs until all sides are well coated. Place on baking sheet and bake for 45 minutes or until cooked through and golden.
*Tip: If you don't have a baking sheet that comes with a rack, you can simply overlap two inexpensive cooling racks from the dollar store inserted into a regular rimmed cookie sheet. Using a rack for this recipe is essential to achieve crispy--not soggy--pork chops.
Serves 4-6
These tasty, juicy gems are so quick and easy to make! Pair with a side of homemade macaroni and cheese and a green vegetable on nights when you need a slam-dunk comfort meal for your family.
You'll need:
4-6 thick cut boneless pork chops
salt and pepper to taste
1/2 bottle Ranch dressing
2 cups seasoned dry bread crumbs
non-stick cooking spray
rimmed baking dish with rack*
Preheat oven to 400. Prepare baking rack by spraying with cooking spray. (Covering bottom of baking sheet with foil will make cleanup easier later.)
Season pork chops with salt and pepper. Brush all sides with a generous amount of ranch dressing and dredge in breadcrumbs until all sides are well coated. Place on baking sheet and bake for 45 minutes or until cooked through and golden.
*Tip: If you don't have a baking sheet that comes with a rack, you can simply overlap two inexpensive cooling racks from the dollar store inserted into a regular rimmed cookie sheet. Using a rack for this recipe is essential to achieve crispy--not soggy--pork chops.
Serves 4-6
Buffalo Chicken Salad
Satisfy that craving for buffalo wings with a fraction of the fat, calories and MESS!
You'll need:
2 cooked chicken breasts or 1 large can chicken, drained
1-2 large stalks celery
1-2 large carrots
1/2 onion
2 T. cream cheese, softened
2 T. blue cheese dressing
2 T. wing sauce
Shred the chicken and finely chop the vegetables; combine in a medium bowl and set aside. In a smaller bowl, mix together cream cheese, blue cheese dressing and wing sauce. Add to chicken mixture and toss to combine. Serve over lettuce or on a roll or crackers. Great with Triscuits!
Serves 2-4.
Satisfy that craving for buffalo wings with a fraction of the fat, calories and MESS!
You'll need:
2 cooked chicken breasts or 1 large can chicken, drained
1-2 large stalks celery
1-2 large carrots
1/2 onion
2 T. cream cheese, softened
2 T. blue cheese dressing
2 T. wing sauce
Shred the chicken and finely chop the vegetables; combine in a medium bowl and set aside. In a smaller bowl, mix together cream cheese, blue cheese dressing and wing sauce. Add to chicken mixture and toss to combine. Serve over lettuce or on a roll or crackers. Great with Triscuits!
Serves 2-4.
Cheesy Bacon Chicken
When it comes to simple comfort on a busy autumn weeknight, cheese + bacon + chicken = dinner even your pickiest eater will love!
You'll need:
4-6 boneless, skinless chicken breasts
BBQ rub or seasoned salt
8-12 slices uncooked bacon
1/2-3/4 cup shredded cheddar cheese
Place chicken breasts on a rimmed baking sheet sprayed with cooking spray. If breasts are very plump, you may want to halve them horizontally.
Sprinkle each breast with BBQ rub or seasoned salt to taste. Cover each piece with 1-2 slices of bacon (cut bacon in half if it is too long).
Bake at 400 for approximately 20-25 minutes until chicken is cooked through. Sprinkle each portion with 2 tablespoons shredded cheese and continue cooking until cheese is melted and golden brown.
Serve with a salad or green vegetable!
Serves 4-6
When it comes to simple comfort on a busy autumn weeknight, cheese + bacon + chicken = dinner even your pickiest eater will love!
You'll need:
4-6 boneless, skinless chicken breasts
BBQ rub or seasoned salt
8-12 slices uncooked bacon
1/2-3/4 cup shredded cheddar cheese
Place chicken breasts on a rimmed baking sheet sprayed with cooking spray. If breasts are very plump, you may want to halve them horizontally.
Sprinkle each breast with BBQ rub or seasoned salt to taste. Cover each piece with 1-2 slices of bacon (cut bacon in half if it is too long).
Bake at 400 for approximately 20-25 minutes until chicken is cooked through. Sprinkle each portion with 2 tablespoons shredded cheese and continue cooking until cheese is melted and golden brown.
Serve with a salad or green vegetable!
Serves 4-6
Chimichurri Steak and Tomatoes
Nothing says "summer" like the mouth-watering aroma of steak on the grill! This simple meal comes together fast and packs a lot of flavor into every mouthful!
You'll need:
1 cup fresh cilantro
1 cup fresh Italian parsley
3 cloves garlic, minced
3 tablespoons red wine vinegar
3 tablespoons water
1/2 cup olive oil
1/4-3/4 teaspoon red pepper flakes (according to taste)
1/2 teaspoon salt
Steak/s (NY strip and flank work well)
3-4 beefsteak tomatoes
salt and pepper for seasoning
Combine first 8 ingredients in a blender or food processor and process until smooth; set aside.
Season steak/s with salt and pepper and grill to desired doneness; allow to rest 5-10 minutes.
If using flank steak, slice thinly across the grain; slice tomatoes.
Plate steak and tomatoes and drizzle with chimichurri sauce.
Serve with grilled garlic bread for a taste of pure heaven!
Tip: Use any leftover chimichurri to liven up rice, vegetables, chicken or fish. You can even freeze it in small batches!
Serves 4-6
Nothing says "summer" like the mouth-watering aroma of steak on the grill! This simple meal comes together fast and packs a lot of flavor into every mouthful!
You'll need:
1 cup fresh cilantro
1 cup fresh Italian parsley
3 cloves garlic, minced
3 tablespoons red wine vinegar
3 tablespoons water
1/2 cup olive oil
1/4-3/4 teaspoon red pepper flakes (according to taste)
1/2 teaspoon salt
Steak/s (NY strip and flank work well)
3-4 beefsteak tomatoes
salt and pepper for seasoning
Combine first 8 ingredients in a blender or food processor and process until smooth; set aside.
Season steak/s with salt and pepper and grill to desired doneness; allow to rest 5-10 minutes.
If using flank steak, slice thinly across the grain; slice tomatoes.
Plate steak and tomatoes and drizzle with chimichurri sauce.
Serve with grilled garlic bread for a taste of pure heaven!
Tip: Use any leftover chimichurri to liven up rice, vegetables, chicken or fish. You can even freeze it in small batches!
Serves 4-6
Cincinnati-Style Chili
This is a family favorite in my house. I like to mix up a double batch of the seasonings and save half to save time the next time I make it. This can certainly be eaten on its own, but our favorite way to eat it is over cooked spaghetti noodles with shredded cheese and a dollop of sour cream...YUM!
You'll need:
1 pound ground beef
1 small onion, chopped
1-2 cloves minced garlic
1 8 oz. can tomato sauce
1 15 oz. can diced tomatoes (undrained)
1 15 oz. can kidney beans, rinsed and drained
1 10.5 oz. can beef broth
1 tablespoon cider vinegar
1 bay leaf
Seasonings:
2 tablespoons chili powder
1/2 teaspoon cinnamon
1 teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1 tablespoon cocoa powder
1/8 teaspoon cayenne pepper
salt to taste
Cooked spaghetti, shredded cheese, sour cream to serve (optional)
Combine onion, garlic and ground beef in a large wok or skillet; cook until meat is browned and onions are translucent, then strain and return to skillet.
Add tomato sauce, tomatoes, broth, beans, vinegar, and seasonings. Stir to combine and add bay leaf. Bring to a boil, reduce heat and simmer for 90 minutes, stirring occasionally. Remove bay leaf before serving.
Serve over spaghetti with cheese and sour cream. Tastes great reheated the next day!
Serves 4-6
This is a family favorite in my house. I like to mix up a double batch of the seasonings and save half to save time the next time I make it. This can certainly be eaten on its own, but our favorite way to eat it is over cooked spaghetti noodles with shredded cheese and a dollop of sour cream...YUM!
You'll need:
1 pound ground beef
1 small onion, chopped
1-2 cloves minced garlic
1 8 oz. can tomato sauce
1 15 oz. can diced tomatoes (undrained)
1 15 oz. can kidney beans, rinsed and drained
1 10.5 oz. can beef broth
1 tablespoon cider vinegar
1 bay leaf
Seasonings:
2 tablespoons chili powder
1/2 teaspoon cinnamon
1 teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1 tablespoon cocoa powder
1/8 teaspoon cayenne pepper
salt to taste
Cooked spaghetti, shredded cheese, sour cream to serve (optional)
Combine onion, garlic and ground beef in a large wok or skillet; cook until meat is browned and onions are translucent, then strain and return to skillet.
Add tomato sauce, tomatoes, broth, beans, vinegar, and seasonings. Stir to combine and add bay leaf. Bring to a boil, reduce heat and simmer for 90 minutes, stirring occasionally. Remove bay leaf before serving.
Serve over spaghetti with cheese and sour cream. Tastes great reheated the next day!
Serves 4-6
Healthy Twice-Baked Potatoes
These can be individually frozen and re-heated in the oven for a satisfying one-dish lunch or dinner.
You'll need:
2 large russet potatoes
1 clove garlic, minced
10 oz. frozen broccoli
1 bag fresh baby spinach
3/4 cup greek yogurt
1/4 - 1/2 cup milk
8 slices chopped turkey bacon
1/2 cup shredded cheddar cheese
sliced scallions
salt and pepper
Prick potatoes with a fork, rub with oil and bake at 375 for 45 minutes or until tender.
Cook, drain and chop broccoli and chop spinach; set aside.
Remove potatoes from the oven and cut in half; cool slightly before scooping out the filling into a bowl, leaving the potato skins intact. Set skins aside on a baking tray sprayed with cooking spray.
Mash the potato filling and combine with yogurt and just enough milk to give the consistency of mashed potatoes. Add garlic, broccoli and spinach and stir to combine. Season with salt and pepper.
Stuff each potato skin with filling and sprinkle with cheese and turkey bacon.
Bake at 375 for about 15-20 minutes, or until cheese is melted and golden. Sprinkle with scallions if desired.
Serves 4.
These can be individually frozen and re-heated in the oven for a satisfying one-dish lunch or dinner.
You'll need:
2 large russet potatoes
1 clove garlic, minced
10 oz. frozen broccoli
1 bag fresh baby spinach
3/4 cup greek yogurt
1/4 - 1/2 cup milk
8 slices chopped turkey bacon
1/2 cup shredded cheddar cheese
sliced scallions
salt and pepper
Prick potatoes with a fork, rub with oil and bake at 375 for 45 minutes or until tender.
Cook, drain and chop broccoli and chop spinach; set aside.
Remove potatoes from the oven and cut in half; cool slightly before scooping out the filling into a bowl, leaving the potato skins intact. Set skins aside on a baking tray sprayed with cooking spray.
Mash the potato filling and combine with yogurt and just enough milk to give the consistency of mashed potatoes. Add garlic, broccoli and spinach and stir to combine. Season with salt and pepper.
Stuff each potato skin with filling and sprinkle with cheese and turkey bacon.
Bake at 375 for about 15-20 minutes, or until cheese is melted and golden. Sprinkle with scallions if desired.
Serves 4.
Pecan-Crusted Salmon
This fancy fish is elegant enough to serve company, yet so simple you could whip it up before soccer practice! Pair it with steamed vegetables and some buttered red potatoes or couscous and roasted asparagus for an impressive meal in minutes.
You'll need:
4 single-serving salmon fillets
dijon mustard
tablespoon honey
finely chopped pecans (about 1/2 cup)
Combine equal parts honey and mustard in a small dish; brush mixture onto both sides of the salmon and coat both sides in pecans. Bake at 400 for approximately 10-12 minutes, or until fish is cooked through.
Serves 4.
This fancy fish is elegant enough to serve company, yet so simple you could whip it up before soccer practice! Pair it with steamed vegetables and some buttered red potatoes or couscous and roasted asparagus for an impressive meal in minutes.
You'll need:
4 single-serving salmon fillets
dijon mustard
tablespoon honey
finely chopped pecans (about 1/2 cup)
Combine equal parts honey and mustard in a small dish; brush mixture onto both sides of the salmon and coat both sides in pecans. Bake at 400 for approximately 10-12 minutes, or until fish is cooked through.
Serves 4.
Salsa Chicken
Warm up your family from the inside out with this super-simple, slightly spicy sensation from the slow-cooker!
You'll need:
4-6 boneless, skinless chicken breasts, frozen or unfrozen
1 medium-sized jar of your favorite salsa
cooked rice
1 15 oz. can kidney, black or pinto beans, drained
flour or corn tortillas (optional)
shredded cheese of your choice (Mexican or cheddar work best) (optional)
sour cream (optional)
Place chicken breasts in the bottom of a 3-5 quart slow cooker. Pour salsa over chicken, making sure that breasts are completely covered.
Cook on low for 8-10 hours or until chicken is cooked through and shreds easily (cooking will may be shorter if breasts were unfrozen).
About 15 minutes before eating, remove breasts to a cutting board and shred with two forks; Return to cooker, along with the cooked rice and drained beans and cook on high for about 10 minutes or until rice and beans are heated through.
Serve with tortillas, cheese and sour cream, if desired, and eat like soft tacos. Round out the meal with a tossed green salad if you wish.
Serves 6.
Warm up your family from the inside out with this super-simple, slightly spicy sensation from the slow-cooker!
You'll need:
4-6 boneless, skinless chicken breasts, frozen or unfrozen
1 medium-sized jar of your favorite salsa
cooked rice
1 15 oz. can kidney, black or pinto beans, drained
flour or corn tortillas (optional)
shredded cheese of your choice (Mexican or cheddar work best) (optional)
sour cream (optional)
Place chicken breasts in the bottom of a 3-5 quart slow cooker. Pour salsa over chicken, making sure that breasts are completely covered.
Cook on low for 8-10 hours or until chicken is cooked through and shreds easily (cooking will may be shorter if breasts were unfrozen).
About 15 minutes before eating, remove breasts to a cutting board and shred with two forks; Return to cooker, along with the cooked rice and drained beans and cook on high for about 10 minutes or until rice and beans are heated through.
Serve with tortillas, cheese and sour cream, if desired, and eat like soft tacos. Round out the meal with a tossed green salad if you wish.
Serves 6.
Yummy beef stew!
Slow Cooker Beef Stew
This super easy dinner takes only 5 minutes of hands-on time in the morning. Pair it with cooked egg noodles, barley or some french bread for a complete meal.
You'll need:
2-3 pounds cubed stewing beef
3 large carrots, peeled and sliced
1 large onion, large dice
1 can condensed cream of mushroom soup
1 packet dry onion soup mix
6 oz. apple juice
1 small bag frozen peas
Salt, pepper, dried rosemary and thyme, to taste
Combine first 6 ingredients in the slow cooker and stir well; cover and cook on low for 8 hours or on high for 4 hours. Remove lid and add peas. Cook on low another 20-30 minutes or until peas are heated through.
Serves 6-8.
This super easy dinner takes only 5 minutes of hands-on time in the morning. Pair it with cooked egg noodles, barley or some french bread for a complete meal.
You'll need:
2-3 pounds cubed stewing beef
3 large carrots, peeled and sliced
1 large onion, large dice
1 can condensed cream of mushroom soup
1 packet dry onion soup mix
6 oz. apple juice
1 small bag frozen peas
Salt, pepper, dried rosemary and thyme, to taste
Combine first 6 ingredients in the slow cooker and stir well; cover and cook on low for 8 hours or on high for 4 hours. Remove lid and add peas. Cook on low another 20-30 minutes or until peas are heated through.
Serves 6-8.
Taco Pizza
Here's proof that you can treat your tastebuds to a fiesta...even on the busiest weeknight.
You'll need:
1 pizza crust (whip one up in your breadmaker using our homemade EasyPeasy Pizza Dough mix.)
1/2 cup refried beans
1/2 cup chunky salsa
2 cups shredded Mexican cheese
1/2 head chopped lettuce
3-4 chopped tomatoes
handful fresh cilantro (chopped)
1/2 cup sour cream
1-2 chopped chipotle peppers (optional)
If using raw pizza dough, prick it in several places with a fork and partially bake it for about 7 minutes at 375. (Skip this step if using a pre-made crust.) Mix together beans and salsa in a small bowl and spread onto crust. Sprinkle cheese evenly over top and bake at 375 until crust is cooked and cheese is golden (about 15-20 minutes).
Meanwhile, toss together lettuce, tomato and cilantro in a bowl. If using chipotles, mix them into the sour cream in a separate small bowl. When pizza is done, top with a thin layer of sour cream followed by the lettuce mixture. Slice and serve immediately.
Serves 4.
Here's proof that you can treat your tastebuds to a fiesta...even on the busiest weeknight.
You'll need:
1 pizza crust (whip one up in your breadmaker using our homemade EasyPeasy Pizza Dough mix.)
1/2 cup refried beans
1/2 cup chunky salsa
2 cups shredded Mexican cheese
1/2 head chopped lettuce
3-4 chopped tomatoes
handful fresh cilantro (chopped)
1/2 cup sour cream
1-2 chopped chipotle peppers (optional)
If using raw pizza dough, prick it in several places with a fork and partially bake it for about 7 minutes at 375. (Skip this step if using a pre-made crust.) Mix together beans and salsa in a small bowl and spread onto crust. Sprinkle cheese evenly over top and bake at 375 until crust is cooked and cheese is golden (about 15-20 minutes).
Meanwhile, toss together lettuce, tomato and cilantro in a bowl. If using chipotles, mix them into the sour cream in a separate small bowl. When pizza is done, top with a thin layer of sour cream followed by the lettuce mixture. Slice and serve immediately.
Serves 4.