Kickin' Quinoa Mac n' Cheese w/ Chipotle Chicken Sausage

Happy New Year!! Boy, 2012 sure did go by quickly! Anyone else feel like time just flies by as you get older? Where's the rewind button? ;-)  I hope you have a blessed start to 2013---check out the recipe below! It's a great way to kickstart your year with some healthful comfort food!!

Kickin' Quinoa Mac n' Cheese w/ Chipotle Chicken Sausage

 

Recipe adapted from Moni's Quinoa Mac n Cheese

Yes, the following recipe is quite a mouthful.  A mouthful of deliciousness, that is.  With ingredients like quinoa, and better for you chicken sausage, you won't have to deviate from your New Years resolution of losing weight....or simply just eating better. 

So you might be asking how this is healthy if it involves cheese.  Well, you can't have mac n' cheese without cheese!!! That's just wrong.  The star ingredient here is quinoa (prounced keen-wah).  Don't worry if you thought it was prounced KIN-OAH--that's how my dad thought it was pronounced. 

Why quinoa? Well, where to begin.
1. Quinoa is rich in fiber, and keeps you full.
2. Quinoa is chalk full of iron
3. It's a complete protein.  Do you know that it has all 9 essential amino acids? Well now you do.
4. Quinoa has riboflavin. (Yeah, I don't really know what that is either, but it improves enegery within brain & muscle cells.)

Need further convincing? Check out this article: 7 Benefits of Quinoa

Bottom line: Make this dish--it's fantastic! This dish is a great way to introduce quinoa to your family, or for yourself if you're not the sharing kind.

Ingredients:
1 tsp olive OR canola oil
1 medium onion, diced
1 can of diced green chiles, a little fluid drained off the top.
3/4 cup dry quinoa
2 links of chipotle & cheese chicken sausage (I used Johnsonville brand), sliced
1 glove of garlic, minced (or just a good T or two of the jarred stuff)
1 1/2 cups fat free, low sodium chicken stock
1 large egg
1/2 cup fat free milk
1 cup low-fat cheddar cheese, shredded
3 T of parmesan cheese
salt & pepper, to taste
pinch of crushed red pepper (optional)

Garnish (optional): extra cheese, scallions, salsa, sour cream, etc!

Method:

1. Heat oil in a thick bottomed medium-ish sauce pot over medium heat.  When oil is hot, add in onions & green chiles.  Cook for 3 minutes.  Add in the chicken sausage, and cook for another 3 minutes--or until onion is tender.

2. Stir in quinoa, garlic, salt & pepper, and crushed red pepper flakes (if using). Cook, uncovered, until quinoa starts to turn opaque (about 5 minutes).

3. Add in chicken stock. Cover and reduce heat to medium low (should be simmering). Cook for 15-20 minutes, or until most of the liquid has been absorbed. Remove from heat and let stand for 10 minutes.

4. Preheat oven to 350 degrees.  Generously coat a 8x8 or 9x9 inch dish with cooking spray. 

5. In a small dish, whisk together milk & the egg. Next, gently fold the egg mixture into the quinoa mixture. Add in the cheddar cheese, mixing well so that some of the cheese starts to melt.  Don't worry if it's a little "soupy." It will thicken/stand up in the oven. Pour into baking dish, sprinkling parmesan cheese over the top. Add more salt & pepper, if desired.

6. Bake for 30-35 minutes, or until the edges turn a pretty golden color.

Makes 4 generous servings.  Pairs nicely with a green salad.

Other information

8 WWpts+ per serving

Points calculated using the WW Recipe Builder on weightwatchers.com). Points may vary based on the different products used.

Curry Chicken Salad

Laura's Curry Chicken Salad

Hey ya'll! I've missed posting the past couple of months.  The Bar exam sucked all of my time and energy. However, I'm back and ready to give you all some healthy, and-- more importantly--TASTY recipes!!!

Need to spice up your lunch? Check out my twist on a classic! This is a great way to use up any leftover chicken that you may have in your house.  For this recipe, I used leftover smoked chicken breast, but any cooked chicken will do just fine.  Beware, this doesn't last long! Try it today!

Ingredients
1 cup cooked chicken breast meat (skin removed)
1/2 medium or large apple, chopped (I used golden delicious)
a handful of red seedless grapes, sliced in half
2 scallions, chopped
1/2 sweet bell pepper (red or yellow), chopped
2 T pecan halves, chopped
3 tsp curry powder
1 1/2 tsp ground ginger
1/2 tsp garlic powder
3 1/2 T reduced fat mayo
1/4 tsp black pepper
salt to taste

Method

1. Chop scallions and place in a large bowl.

2. Add pepper, apple, and grapes.

3. Shred chicken, and add in with pecans to the bowl

4. Add in the spices and mayo
5. Mix well. Throw in the fridge until chill so the flavors can "get to know one another better."

6. Serve on bread, with crackers, or over salad greens.
7. Enjoy!

Makes 4 generous servings

Other Information:

3 WW points +  per serving

Pictures are mine, so don't be a thief.

As always, I am not in anyway associated with WW. 

Chicken, Spinach & Cheese Ravioli Soup

Chicken, Spinach & Cheese Ravioli Soup

Have some leftover roast chicken from Sunday dinner? This delicious soup is the perfect way to use it up! Serve with a salad and crusty bread.

Ingredients
2 tsp olive oil
1 cup diced onions
4 cloves of garlic, minced
6 cups of chicken broth (fat free, reduced sodium)
2 T salt free chicken seasoning (Mrs. Dash Chicken)
1/2 T black pepper
2 cups chicken, chopped/shredded
1 pound fresh baby spinach, lightly chopped
1 cup canned diced tomatoes
1/2 pound mini cheese ravioli
6 T of parmesan cheese, grated.
1 1/2 cups fresh mushrooms (optional)

Method
Heat a large stockpot over medium heat. Add olive oil and onions.  Saute until onions are soft and translucent. This will take about 5 minutes.  Add garlic and saute for another 2-3 minutes.

Add chicken broth, salt free chicken seasoning, and pepper. Bring broth to a boil. Reduce heat and add the ravioli. Simmer for about 10 minutes, or until the pasta is cooked through.

Stir in the cooked chicken, spinach, mushrooms, and tomatoes.  Cook the soup an additional 5 minutes, stiring gently until the spinach is wilted, but is still green.

Pour into bowls. Garnish each serving with 1 T of parmesan cheese.

Serves 6


Other Information

Soup + 1 T of parmesan cheese is 6 WWpt+

Legal Information
Recipe based off of Chicken spinach tortellini soup

Mexican Flatbread Pizza w. Pink Ole Sauce

this is one serving!!

Mexican Flatbread Pizza with Pink Ole Sauce

Everyone remembers the "mexican pizza" day in grade school.  Sure, it was questionable, but it was good!  Here's a grown up version that is cool enough that your kids will eat it,  substantial enough that your macho man will ask for more, and skinny enough for you to not worry about it. Sounds like a sweet deal to me. Let's get to it.

Ole!

Ingredients

pizza:

2 big slabs of Naan bread, each cut in half (I used 1 package of Tandoori Stonefire Naan, divided into 4 total pieces)

1 cup of low fat sharp cheddar cheese, shredded

8 oz fat free refried beans

6 tablespoons of salsa picante, any heat level (I used HOT)

pico de gallo (see recipe below)

1 cup cooked ground chicken breast

Taco seasoning (see recipe below), to taste

3 Tablespoon of water

4 Tablespoons of reduced fat sour cream

1-2 teaspoons of salt free southwest chipotle seasoning (I used Mrs. Dash)

pico de gallo:

chop up & mix the following: onion, tomatoes, jalapeno, cilantro, lime juice, salt & pepper.

Taco seasoning:

1 tsp of the following: garlic powder, onion powder, chili powder, cumin, cayenne pepper, and salt free chipotle seasoning.

Method

Preheat oven to 350.  Line a baking sheet with aluminum foil. Spray with canola cooking spray.  Arrange naan pieces on tray.

In a bowl, mix refried beans and 3 tablespoons of the salsa and 1-2 tablespoons of the pico de gallo.

Meanwhile, spray a small skillet with canola cooking spray. Cook ground chicken until done.  Add in water, and desired about to taco seasoning.  Stir, and remove from heat.

To assemble pizzas:  Equally divide and spread refried bean mixture over each piece of naan bread. 

Top with chicken (divide equally) and 1/4 cup of cheese on each pizza.  Place in oven for 10-15 minutes, or until hot and melty.

Remove from oven and top with plenty pico de gallo. Mix together remaining salsa and the sour cream. Add in the chipotle seasoning, and stir.

The sauce is pink, PINK! Anything pink is awesome in my book.  Moving on....

Drizzle over each pizza.

melty & tasty....and it's a BIG portion!

Serve immediately.

Serves 4.

Other information

WW 10pt+ for 1 piece.

Legal

based on The Pioneer Woman's Mexican "Flatbread" Pizza

**site not sponsored by WW** Always make sure to double check nutritional information, as different brands vary!

Cheesy Chicken Taco Stuffed Peppers

Cheesy Chicken Taco Stuffed Peppers

Almost everyone likes chicken and tacos. Chicken tacos are really popular in fact. But let's face it, tacos aren't that great for you. The ingredients, standing alone, aren't offensive to your waistline. However when you pile  beef/chicken, beans, cheese, sour cream, guacamole, and other favorite toppings into a fried tortilla, you have a recipe for trouble. Did you know that the average fast food taco weighs in at about 32 g of fat, and about 571 calories. [livestrong.com]

So why not put it into a sturdy, veggie holder like a bell pepper? Still 100% delicious while being 100% nutritious. Why should you eat bell peppers?  Bell peppers contain vitamins A & C, as well as folate and B6.  Fiber can help reduce high cholesterol (reducing strokes and heart attacks), while B6 can help fight against heart disease. Bell peppers are also full of water, which is essential for burning unwanted fat.

Try it tonight!

Ingredients:
1 medium/large bell pepper
1/4 ground extra lean chicken breast, uncooked (your roast chicken from last night can work too!)
1 tsp extra virgin olive oil
1/2 cup low fat cheddar/mozzarella cheese, shredded (use whatever you like)
4 T frozen corn
1 1/2 T low fat sour cream
1 1/2-2 T your favorite salsa (I used Private Selection's Restuarant Style HOT)
1 T jarred jalapeno peppers, (or 1 fresh) diced.
Taco seasoning, to taste (see below) or use premade packet
dash of ground red pepper
1-2 T of water

Taco Seasoning:
1 tsp ground red pepper
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder

Method:
 Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lightly spray with canola cooking spray.

Add the olive oil into a skillet over medium heat.  Add chicken and cooking--breaking up into pieces. When fully cooked add taco seasoning (to your preference) to the chicken mixture. Add water if needed to deglaze skillet. Remove from heat

Add salsa, sour cream, jalapenos, and corn to chicken mixture. Mix until thoroughly combined.

Cut the bell pepper in half. Remove any seeds. Divide chicken mixture evenly and stuff in each half of pepper. Place on baking sheet.

Sprinkle cheese evenly over the top. Sprinkle with ground red pepper if desired.

Bake 25-30 minutes, or until the peppers are tender and the filling is hot.

Serves 2, or 1 if you are really hungry!

Other information:
WW 4pt+ for 1 pepper half

inspired by The Well-Fed Newlyweds blog

It's All Greek to Me Chicken Burger

Greek Lemon-Feta Chicken Burger

Greece is one of my favorite places on the planet.  I love all things Greek-- Food. Dancing. Culture. Movies. It's all good in my book.  This little burger adds all of the fun flavors found in Greek cuisine...lots of citris, oregano, and of course FETA CHEESE!

Lemons are good for you....so pucker up! No, just kidding...

On a serious note, here's some cool facts about lemons:

1) They fight infection (they help produce white blood cells and antibodies)

2) Studies show that they act as an anti-carcinogenic, lowering rates of colon, prostate, & breast cancer

3) Makes your skin glow!

4) Lowers blood presure & increases levels of HDL (good cholesterol)

Ingredients:
1/4 lbs ground, extra lean chicken breast
juice of 1/2 lemon
zest of 1/2 lemon
1 tsp oregano
2 tsp italian seasoning
garlic (about 1 clove, minced)
pepper (and salt, if desired)
1 1/2 T reduced fat feta cheese
1 light wheat bun
1 tsp olive oil
canola cooking spray, aluminum foil
assorted fixins'

Method:
Preheat oven to 400 degrees.

Mix chicken, lemon, lemon zest, spices, garlic together in a bowl.

Add olive oil & feta cheese.

Line a baking sheet with aluminum foil. Spray with canola cooking spray. Place burger on baking sheet. 

Bake 25-30 minutes.  (You can grill these, if you wish!)

In the last few minutes of cooking, place bun on tray to lightly toast.

Assemble burger with all of your favorite fixins & enjoy!

Serves 1

WW information:
7pt+ (includes bun)

Base recipe All Recipes Greek Chicken Burger with Feta 

Baked Lemon Rosemary Chicken

Everybody loves chicken. There must be a million ways to make it! Chicken is a great source of protein, provides protection from cognitive disease like Alzheimers, and is full of cancer-protective nutrients. This recipe uses chicken breasts, but chicken thighs are a good alternative...just remember to remove the skin from the chicken, and you will drastically cut down on the fat! 

This recipe was adapted from Weight Watchers Online. I tweaked it a little bit for my personal taste.  As the name suggests, it's a twist on lemon chicken.  Kids, this one is easy-peasy, and most importantly, tasty!

Baked Lemon Rosemary Chicken

Ingredients:
canola cooking spray
1 lbs of uncooked skinless, boneless chicken breasts (either 4 breasts, or 2 split in half)
1 lemon
1-2 tsp salt free chicken seasoning (I used Mrs. Dash)

      **if you don't have this, mix the following together: garlic powder, onion powder, oregano,rosemary, thyme, basil, & paprika**

black pepper
1-2 sprigs of fresh rosemary
parsley flakes
1/4 cup low sodium chicken broth
2 tsp of extra virgin olive oil

Method:

1. Preheat oven to 400
2. Spray 9x13 glass dish with canola cooking spray
3. Season both sides of chicken breasts with pepper, and place in dish
4. Sprinkle salt-free chicken seasoning over each breast, and drizzle with olive oil.
5. Zest the lemon, and sprinkle over chicken evenly. Juice the lemon and pour over zest.
6. Remove rosemary from stalk, and roughly chop. Divide rosemary equally over each breast. Follow with parsley
7. Pour chicken broth around the sides of the chicken, coating the the bottom of the dish.

8. Bake until chicken is fully cooked--about 30-35 minutes.
9. Serve immediately, spooning sauce over chicken breast.

Serves 4

WW information:
4p+ per breast

Based on Weight Watcher's Baked Chicken