Wednesday, April 25, 2018

Green Chile Fiesta Chicken Bake


Gluten free and low carb! With only 6 ingredients this Green Chile Fiesta Chicken Bake makes dinner quick on even the busiest evening. And it’s only 7 weight watchers points per serving (makes 8 servings).

Ingredients:
4 boneless skinless chicken breasts (about 2 lbs)
1 can corn, drained
1 can chopped green chiles (I prefer Old El Paso)
8 oz Philadelphia light cream cheese, softened
8 oz monterey jack cheese
1/2 cup sour cream (light) 
4 green onions, chopped
Cilantro for garnish (optional)

Preheat oven to 375˚F.
Lay the chicken breasts in a 9x13 casserole dish. Season with salt, pepper and garlic powder.

Mix the cream cheese, corn, green chiles, sour cream, and 1 1/2 cup monterey jack cheese together until combined.  Spread the cream cheese mixture over the top of the chicken and sprinkle remaining cheese evenly over the top.

Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp)

Garnish with cilantro and serve with your favorite side.  Or just eat it plain like I did for lunch the last three days. 😊

Sunday, April 22, 2018

Jalapeno garlic cream cheese and bacon stuffed sweet peppers



Ingredients:
12 baby bell peppers cut lengthwise and seeded
2 teaspoons olive oil
8 oz package jalapeno cream cheese (if you don't like spicy you can use regular cream cheese) 
2 stalks green onion finely chopped
1 clove garlic minced
½ teaspoon salt
1 teaspoon sriracha
Ground black pepper
1 tbsp bacon pieces
Shredded cheese (I used Colby Jack)

Preheat the oven to 350 degrees. Cut the bell peppers lengthwise, remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some grapeseed oil or olive oil. Place the peppers on a baking sheet skin-side down. Roast in the oven for 8-10 minutes until the edges begin to show some color. Remove from the oven and allow to cool.

While the peppers are roasting, prepare your stuffing. Place the cream cheese, garlic, salt, sriracha and black pepper in a bowl and mix until creamy. Add the green onion and bacon. Fold in to the cream cheese until combined. Test the cream cheese for flavor. If you would like, add more salt and/or sriracha.

Heat your oven to 400 degrees. Use a spoon (or a piping bag) to stuff the peppers liberally and place them back on the baking sheet. Sprinkled with shredded cheese.  Bake about 8 minutes. Change oven setting to high broil and bake an additional 2 minutes, until the tops of the cream cheese begin to brown (If they’re already brown at this point, skip the broiling).




Sunday, February 18, 2018

Egg Roll in a Bowl (low carb)

My coworker McKayla had this for lunch the other day and it smelled great! She was sweet enough to share the recipe and it did not disappoint! 

1 lb. ground meat (I used beef but pork or chicken would be great too) 
Onion (green/red/white)
3T sesame oil
¾ T garlic
3T low sodium soy sauce
2T Rice vinegar
2T Grated ginger
1T olive oil
1 bag cauliflower rice – cooked per bag directions
1 bag Asian salad kit - greens only (Hyvee also has a Dole brand. If you want added crunch, save the wontons to top your bowl once it’s cooked.) or a medium chopped head of cabbage

Brown meat & onion. Meanwhile mix all remaining ingredients together (except cabbage and rice). Once meat is cooked, add cabbage, cauliflower rice & sauce and sauté to desired doneness.

I added a tablespoon of siraracha and drizzled with sweet chili sauce.  Delicious! 

Monday, December 11, 2017

Caramel Sea Salt Cookies

Ingredients:
1 box yellow cake mix
10 oz. bag caramel sea salt baking chips
½ cup vegetable oil
2 eggs


Preheat oven to 350 degrees.  Combine cake mix, eggs, and oil in large mixing bowl, and beat well.  Stir in caramel sea salt chips.  Chill dough in refrigerator for 1 hour.  After dough has chilled, drop onto ungreased cookie sheet in rounded balls.  Bake for approx. 7 – 9 minutes or until done. 


Sunday, November 26, 2017

Turkey or Chicken Pillows

Ingredients:
1 cup shredded turkey or chicken
1 can cream of chicken soup 
8 oz. brick of cream cheese
1/3 cup ranch dressing
2 cups of shredded cheddar cheese
2 tubes of crescent rolls

Preheat oven to 350. Spray bottom of two 9 x 13 pans.

Combine turkey, cream of chicken, cream cheese, ranch and 1 cup of cheese in a saucepan until cream cheese is melted.  Salt and pepper to taste. Roll out crescent rolls.  Add mix to the middle of crescent rolls and make into a dumpling. Cooke for 15 minutes.  Add remaining cup of cheese and bake for 3-5 more minutes until cheese is melted.  

Tuesday, November 21, 2017

Stuffed Garlic Bread Grilled Cheese

When I first saw this idea I was pretty skeptical but I figured if it works for Rachael Ray, I should give it a shot.  I can honestly say I will probably never make a “normal” grilled cheese again. This was beyond amazing. A grilled cheese that tastes like stuffed garlic cheese bread!

Ingredients:
2 slices of bread
2-3 cheese slices (any variety you prefer)
2 tbsp. mayo
Garlic powder
Parmesan
Italian seasoning

Mix mayo with a few dashes of garlic powder, parmesan cheese and Italian seasoning. Heat pan on stove top to medium. Spread mayo mixture on one side of each piece of bread. Put bread mayo mixture face down, layer on cheese. I used American, mozzarella and pepper jack. Place other slide of bread on top. Cook until golden brown on both sides.


Wanna step it up a notch? Throw in a few pieces of pepperoni, bacon bits or jalapenos.  This is a total game changer. 

Tuesday, November 7, 2017

Jalapeno Popper Cheese Bread

I love anything to do with jalapeno poppers. I’m also a sucker for cheese bread. So this was a marriage of the utmost happiest for my taste buds.

Ingredients:
1 loaf of french bread
1/2 cup unsalted butter, melted
1 teaspoon garlic powder
4oz. cream cheese, softened
1/2 cup sour cream
1/2 mayo
1/2 cup jalapeno slices, divided
1 tbsp. parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cup shredded mozzarella or Colby jack cheese

Preheat the oven to 400 degrees.  Line a large baking sheet with parchment paper.  Cut the bread lengthwise and place both parts face up on the sheet.  Brush both pieces with melted butter. Sprinkle with garlic powder.  Cover with a piece of aluminum foil and place in the oven.  Bake for 5 minutes.

In the meantime, divide the jalapenos. Save the pretty slices to place on top of the bread (About 1/4 cup). Chop the rest. In a medium mixing bowl, mix together cream cheese, sour cream, mayo, chopped jalapenos, parmesan, salt and pepper.


Remove the bread from the oven and uncover. Spread the jalapeno dip mixture on the bread. Top with remaining jalapenos and the shredded cheese. Bake for 5 more minutes or until cheese begins turning golden brown.