Margarita Grilled Chicken.....yuuuuuuummmm!

As usual, I am slacking in adding recipe posts to the blog.  When times are busy (which they definitely have been at our house lately) I stick with what I know and what is familiar rather than venturing outside of my comfort zone much.  It’s just faster that way.  But I keep trying to push myself outside those boundaries because with familiarity comes boredom and with boredom comes….usually nothing good in my world.  It leads to laziness, overeating, etc.  No bueno. 

I am a person that if I like a meal I can eat it over and over again and it takes me a while to get bored with it.   And if I like it, as with everything else in my life, I tend to obsess about it and surround myself with it a lot (aka eat it often).  My hubby, however likes more variety than I.   So in an effort to keep us both happy, I try to find new recipes to introduce in to our meal plan.

A co-worker and friend of mine emailed me this recipe last week.  It had margarita in the name, so of course I was hooked!  And how can you have margarita without Mexican, another LOVE of mine!  Seriously I think I could eat Mexican food 7 days a week….mmmmm (yes, obsessed!).  So I decided to try it on Saturday and served it making my own copycat of Chili’s margarita grilled chicken – I served it over rice and black beans and topped with pico and tortilla strips….YUMMO!!!!  This will certainly be a regular in my menu planning!  I hope you enjoy it as much as I did!

Margarita Chicken

½ cup liquid non-alcoholic margarita mix – I use the Jose Cuervo (you are a friend of mine!) light – zero calories….bonus!!

3 tablespoons lime juice

1 clove garlic, finely chopped

3-3 ½ pounds boneless skinless chicken breasts

1 tsp coarse light salt

Mix margarita mix, lime juice and garlic in re-sealable heavy-duty Ziploc bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade, reserve marinade. Grill or broil chicken. Brush with marinade; sprinkle with ½-teaspoon salt. Continue grilling or broiling, turning chicken. Brush other side with remaining marinade; sprinkle with remaining salt. Continue cooking until no longer pink.

I served it over rice with black beans and topped with pico and tortilla strips (Fresh Gourmet found in the produce section with the salad toppings).  I am impressed with myself in that there is no cheese or sour cream in here….I would have never thought I would be doing meals without adding all the “extra” flavors that also add calories.  In my opinion, this dish certainly doesn’t need it!  I think you could also easily make a southwest salad out of it that would be great too!

My homemade pico…

     Tomatoes, diced (2)

     Cilantro, chopped (1 bunch)

     Red onion, diced (1/4)

     Lime juice (1/8 cup maybe?  I don’t measure this – just to taste)

     Salt

I don’t like spicy food or peppers, so I personally don’t add any jalapenos, but you could easily add some for your own personal taste.

A pic of my version....MISSING!
I am SUPER SAD to say at this time I can't find the memory card that I took the pic on :-(  So going to go ahead and post without it and hope I can find it soon.  Or worst case I will just have to make this dish again soon and take another pic!

Compared to the one I ordered at Chilli’s a few weeks ago.

The nutritional info on the Chilli's version was 550.  I am estimating mine at 557 calories so pretty darn close!

Chicken - 238 calories (6oz breast)

Rice - 134 calories for 1/2 cup (I used the skinnytaste Cilantro Lime Rice)

Black Beans - 120 calories for 1/2 cup

Pico - 30 calories for 1/2 cup (4 oz)

Tortilla strips - 35 calories for 2 Tblsp

Winner, winner chicken dinner!

I am looooooooong overdue for posting a new food recipe.  So y'all can thank my kids for tonight's little gem!  I had planned to treat them to chinese takeout (while I enjoyed my shake) but a fight ensued among the older children so I scrapped the treat and opted to cook at home for their punishment.....awwwww crap!  That means punishment for me too because now I have to figure out what to cook....boooo!

Ok, so I had defrosted some chicken breasts earlier with the hopes of having time to make the baked sweet and sour chicken that they love....no dice.  No time for that.  That's why I was opting for takeout.  So I scoured the pantry to come up with a plan C.  Let me tell you that my kiddos are picky eaters.  What one likes, the other hates.  So I pulled out my notebook of Pinterest recipes and found a new recipe that was neutral ground.  Yup, I opted for Switzerland tonight!  And bonus....it was a chicken recipe so I could use the meat that I already had thawed....score!  And double bonus....it only had 3 other ingredients, all of which I had on hand....winner!  And what a winner this recipe was!  So I was almost thankful that my kids had a fight....almost.

So if you are looking for a fast, simple, yummy, and low cal chicken recipe, be sure you try this one!

Baked Parmesan Garlic Chicken

• 1/2 cup grated Parmesan cheese
• 1 package Good Season dry Italian Dressing mix
• 1/2 tsp garlic powder
• 6 boneless, skinless chicken breast halves

Instructions:

1. Preheat oven to 400 degrees F.
2. Mix cheese, dressing mix and garlic powder
3. Moisten chicken breasts with water, coat with cheese mixture.
4. Place in shallow baking dish.
5. Bake 20-25 minutes or until chicken is fully cooked.

Seriously, how easy is that?!?!?!?  Love it!  And all the kids liked it (shocking!!!!).  This recipe will for sure make the dinner rotation again soon!

I paired this dish with Parmesan Roasted Potatoes

• 4 cups cubed Yukon Gold potatoes
• 3 tbsp olive oil
• 1 tsp garlic salt
• 1/2 tsp salt
• 2 tsp paprika
• 1 tsp pepper
• 4 tbsp Parmesan cheese

Instructions:

1. Preheat your oven to 425 degrees.
2. Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking
3. Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato.
4. Transfer the baking dish into the oven and bake for 30 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for about 15 – 25 minutes more until they are golden and crispy.
5. Season with an little dusting of sea salt if desired and serve.

And green beans for a veggie.

Enjoy!!!!

Skinny Chicken Fried steak - for my hubby

My hubby is a pretty classic, homestyle guy when it comes to food.  He has been a great sport of my imposed dietary changes for the family and has eaten everything I have made for him, usually with more enthusiasm than I have!  But whenever I ask him what he would like to request for dinner, he always requests the classics - chilli, meatloaf, etc.  So I know he misses those comfort meals!  I try to make them healthier (using ground turkey and other lighter ingredients, going easier on the portions, etc) so we still get to eat them, just less frequently and healthier.  So when I saw this recipe on Pinterest (thanks http://www.laaloosh.com - this is a good website with weight watchers recipes!!), I knew I had to give it a try for him!!!


I will say, I thought it wasn't bad.  Not something I personally would crave, but a good change of pace and something different.  I will say that it was quite filling, which was nice!!!  I found the original recipe hard to follow, so I adjusted the flow of the instructions a bit in hopes of making it easier to make next time.  Let me know what you think!!!

Country Fried Steak and Gravy Recipe

Ingredients:
- 1 lb lean cube steak, trimmed of excess fat and cut into 4 portions
- 1/4 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1/4 Fiber One cereal, processed very fine, to breadcrumb consistency
- - 1 tsp paprika
- 1 tsp garlic powder

 1 ¼ cups fat free beef broth
- 1/4 cup reduced fat buttermilk
- 1 tbsp water
- 2 large egg whites, lightly beaten
-1/4 cup cornstarch, plus 1 tbsp cornstarch
- 1 tsp kosher salt
- 1 tsp freshly ground pepper

Directions:
Preheat oven to 350°F.
Prepare 3 shallow bowls:

1.      ¼ cup all-purpose flour on a large plate.

2.    2 egg whites (lightly beaten)

3.    “Crumbs” – mix together

a.    ¼ cup Fiber one cereal crushed to breadcrumbs

b.    ¼ cup whole wheat flour

c.    ¼ cup cornstarch

d.    1 tsp garlic powder

e.    1 tsp paprika

·         Season both sides of steak with 1/2 teaspoon each salt and pepper.

·         Dredge the steak in the flour, shaking off excess;

·         dip in the egg white

·         then dredge in the Fiber One/flour mixture – DO NOT TOSS the rest of this mixture!

·         Spray a large nonstick skillet with nonfat cooking spray, and

·         heat over medium-high heat.

·         Reduce heat to medium and add steak

·         cook until browned on both sides, turning once, 3 to 5 minutes total.

·         Coat a baking sheet with cooking spray. 

·         Transfer the steak to the prepared baking sheet

·         Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.

·         Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, approx 3 to 5 minutes.

·         Whisk water and the remaining 1 tablespoon cornstarch until smooth.

·         Add to broth, stirring to keep from clumping.

·         Remove the pan from the heat and stir in the left over Fiber One/flour mixture.

·         Return to the heat and cook, stirring, until thickened, 1 to 2 minutes.

·         Stir in buttermilk;

·         Season with the remaining salt and pepper.

·         Serve the steak topped with the gravy.

Entire recipe makes 4 servings
Serving size is 1 steak with 1/4 of the gravy
Each serving = 6 Points +

PER SERVING: 288 calories; 8 g fat; 14 g carbohydrates; 33 g protein; 3 g fiber

Maple Dijon Chicken

I wanted to share last night's new dinner recipe with you.  It was a keeper.  It was a little something different from a flavor perspective, which was a welcome change.  I am not usually a mustard person, but I am trying to embrace it because it's lower in fat and calories than mayonnaise and other creams.  I don't think this is one of my top 3 fave dishes at the moment, but possibly top 5 and for sure top 10.  I hope you enjoy too! 

Maple Dijon Chicken

Preheat your oven to 450ºF.Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar. 

Put a 1.5 pound package of chicken thighs into an oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 155ºF. Baste the tops of the chicken with more sauce half way through.I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

Brown Sugar glazed salmon - my fave recipe these days

As I was eating the leftovers from last night's dinner.....my favorite meal these days, I realized that I had not shared it on the blog yet....shame on me!!!!!  I was never a salmon eater (my dad loves it.  In fact he goes to a steak house and orders salmon....now that's just crazy!!)  In fact, I hadn't tried it until I tried this recipe about a month ago.  Now I am hooked!!!  I hope you enjoy!!!

Recipe found on Pinterest (my addiction) and compliments of Taste of Home.  I serve it with Uncle Bens Wild Rice and either a side salad or green beans.

• Prep: 15 min. Bake: 20 min.
• Yield: 8 Servings

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Ingredients

• 1 tablespoon brown sugar
• 2 teaspoons butter
• 1 teaspoon honey
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-sodium soy sauce
• 1/2 to 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 salmon fillet (2-1/2 pounds)

Directions

• In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
• Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Yield: 8 servings.

Nutritional Facts4 ounces cooked salmon equals 295 calories, 18 g fat (3 g saturated fat), 84 mg cholesterol, 403 mg sodium, 3 g carbohydrate, trace fiber, 28 g protein.

Tonight's dinner - Baked Sweet & Sour Chicken, Baked Crab Rangoon, Banana Creme Pie

I made the Baked Sweet & Sour Chicken about a month ago and my daughter INHALED it and asked when we could have it again.  I finally got it back into the rotation tonight and it was once again a hit.  So thought I should share with all of you.  I made the Banana Creme Pie for my hubby as a reward for eating a Chinese Food dinner.....that is NOT his favorite.  What a good sport!!!

Baked Sweet & Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar (I used Splenda to reduce the calories)

4 tbs ketchup

1/2 cup vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.   

Baked Crab Rangoon - 

Ingredients:

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 small green onion
4 oz surimi imitation crab
3 oz cream cheese

Directions:


In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.

Stir in crab and onion.
Place 2 teaspoonfuls in the center of each wonton wrapper.

Moisten edges with water; bring corners to center over filling and press edges together to seal.

Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.

Makes 14 Crab Rangoon (2 Per Serving)

Nutritional Info Per Serving: Calories 94; Total Fat 2.29g; Cholesterol 12mg;
Sodium 147mg; Potassium 40mg; Carbs 12.03g; Fiber 0g; Protein 5.76g

Banana Creme Pie  (thanks to skinnytaste.com - love that blog!!!)

(Almost a mix between a creme pie and cheesecake)

Servings: 8 • Size: 1 piece • Time: 10 minutes • Points: 5 pts • Points+: 5 pts
Calories: 217.8 • Fat: 7.4 g • Carbs: 31.5 g • Fiber: 1.0 g • Protein: 2.2

• 9 inch reduced fat Graham Cracker Crust
• 4 oz 1/3 less fat Philadelphia Cream Cheese
• 1/4 cup reduced fat sour cream
• 1/4 cup sugar
• 1 tsp vanilla extract
• 8 oz Cool Whip Free
• 2 medium bananas sliced
• chocolate shavings (optional, extra points)

In a large bowl, whip cream cheese, sour cream, vanilla and sugar for a few minutes until mixed well. Add Cool Whip and whip until smooth. Put banana slices on the crust,top with filling and chill for a few hours, until firm. Top with shaved chocolate before serving.

Tonight's dinner - Chicken Enchilidas

This one is one of my favorite recipes!  It has been a family favorite for years.  I like that with a few minor adjustments it is easy to "skinnify" it.

Filling:
Chicken cooked and cut/shredded - I boil a 3 lb bag of boneless chicken breasts with garlic salt and pepper and chop with my "salad chopper"
8oz cream cheese, softened - I use fat free cream cheese
1/2 White onion chopped

Place filling in flour tortillas and roll like burritos.  Place in 9x13 baking dish.

Sauce:
8oz sour cream - I used reduced fat
1 large can diced tomatoes
1 package McCormick Taco seasoning
Mix together and pour over rolled enchiladas

Bake 20 minutes at 350.  Top with shredded cheddar/mexican cheese (I used mostly fat free cheddar but added a little of a 4 cheese mexican blend for a little flavor) and bake another 10 minutes or so until cheese is melted.

I was so excited to eat (and we had company over) so I forgot to snap pictures....sorry!  I will try to make this again soon so I can catch up.  :-)

Saturday's dinner - Chicken Pot Pie

So Saturday's dinner was Chicken Pot Pie.  When I saw this recipe, I immediately thought of my husband.  That is a kind of meal he would pick if looking through recipes.  He is a pretty traditional kinda guy, especially when it comes to food.  So I was really hoping for a home run when it came to this recipe.

But this recipe was one of those that was just "so-so".  I think with some work it has potential but it didn't wow us off the bat.  I don't think that I have put it on the black list and won't try it again, but it will certainly need some adjustments.

I think the major downfall was that it seemed pretty bland.  I think it certainly needs spice.  The other thing I think I would change is to thaw the veggies before cooking.  Some of them seemed a bit crunchy still.  But it certainly does get extra points for being easy and low in Weight Watchers points.  :-)

Here's the recipe in case anyone has any great ideas on how to make improvements - please share!

• 1 cup Bisquick reduced-fat baking mix
• ½ cup skim milk
• ¼ cup egg substitute
• 2 cups frozen mixed vegetables
• 2 cups cooked chicken breasts , chopped
• 2 (10 ¾ ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup

Directions:

1. 1
   Preheat oven to 400.
2. 2
   Spray 8x8 casserole dish with cooking spray.
3. 3
   Mix together veggies, chicken and soup. Pour into casserole dish.
4. 4
   In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
5. 5
   Bake for 30 minutes, or until crust is golden.
6. 6
   6 servings=4.5 points.
7. 7
   4 servings=6.5 points.

Read more: http://www.food.com/recipe/weight-watchers-chicken-pot-pie-167202#ixzz1nYR5Gwsa