Crock Pot Cashew Chicken

If you've followed this blog for any length of time you know three things:  I love Chinese food, I love my crock pot and I already posted this recipe for Cashew Chicken.  Because of that I debated (for about 30 seconds) if I should go ahead and post this recipe for Crock Pot Cashew Chicken.  I am and you're welcome!  The original recipe I found only included the chicken but I threw veggies in the crock pot too.  Just pick any veggies that you like!  The ones I used are just suggestions.  Just put everything in the crock pot (you can even prepare it ahead), let it cook all day then make some rice just before you eat and dinner is done!

Crock Pot Cashew Chicken (adapted from sixsistersstuff.com) 

2 lb. boneless, skinless chicken breasts cut into bite sized pieces
2 T. cornstarch (or flour)
3 celery stalks, sliced
3 medium carrots, sliced
1 red bell pepper, seeded and sliced
1 (8 oz.) can bamboo shoots, drained
1 (8 oz.) can water chestnuts, drained
1/2 t. black pepper
1/2 c. soy sauce
1/4 c. rice wine vinegar
1/4 c. ketchup
2 T. brown sugar
2 cloves garlic, minced
1/2 t. ground ginger
1/2 t. crushed red pepper
1/2 c. cashews

Place the chicken in a 6 qt. crock pot that has been sprayed with cooking spray.  Sprinkle the cornstarch (or flour) on top of the chicken and toss to combine, making sure all the chicken is coated in cornstarch (or flour.)  Add the celery, carrots, red pepper, bamboo shoots and water chestnuts.  In a medium bowl whisk together the black pepper, soy sauce, rice wine vinegar, ketchup, brown sugar, garlic, ginger and crushed red pepper.  Pour the sauce over the chicken, stir to combine, cover and cook on low for 4-6 hours or on high for 2-4 hours.  Sprinkle with cashews and serve over rice!

6 servings (338 calories each serving not including rice) according to my calculator on loseit.com

Spinach Artichoke Pasta

Today, it's an exercise in decadence.  Breathe in, breathe out.  Accept it for what it is.  It's okay to be decadent sometimes.  This is one of those times.  Do you remember the old spinach and artichoke dip that used to be the height of the appetizer menu in the 90s?  Okay, maybe it still is for some people but, frankly, I'm over it.  BUT, serve it up pasta style and I'm back in!  Think penne pasta with creamy sauce, spinach and artichokes!  Yep, it's your old favorite reinvented!  Enjoy (but only a small portion!)

Spinach Artichoke Pasta (adapted from tastykitchen.com)
  
3 T. unsalted butter
4 cloves garlic, minced
1 (10 oz.) bag baby spinach
2 (15 oz.) cans quartered artichoke hearts
3 T. all purpose flour
1 c. fat free half and half
2 c. skim milk
1/4 t. cayenne pepper
Salt and pepper to taste
1/2 c. Parmesan cheese, grated
1 1/2 c. low fat mozzarella cheese, grated
1/2 c. low sodium chicken broth (or vegetable broth)
1 lb. penne pasta, cooked according to package instructions
1/2 t. crushed red pepper

Melt 1 T. butter in a large skillet.  Add the garlic and spinach and stir until the spinach is wilted, about 1 minute.  Remove the spinach to a plate and set aside.

Add 1 T. butter to the same skillet and raise the heat to high.  Add the artichoke hearts and stir until they start to get a little color, about 1 minute.  Remove the artichokes to the plate with the spinach and set aside. 

Reduce the heat to low and add the remaining tablespoon of butter to the same skillet.  When melted add the flour and whisk until it's combined.  Pour in the half and half and milk and whisk to combine.  Let cook for 3-4 minutes or until it starts to thicken.  Add the cayenne, salt, pepper, Parmesan, mozzarella and chicken broth.  Add the artichokes, spinach and cooked pasta to the pan and toss to combine.  Sprinkle with crushed red pepper and serve immediately!

6 servings (555 calories each serving) according to my calculator on loseit.com

Maple Dijon Chicken Thighs

I love using my crock pot in the summer.  You can make a great meal with not a lot of effort AND your house won't be hot from oven use!  Just saute a veggie and make some rice and you have a full meal. I call that a winner!  Enjoy!

Maple Dijon Chicken Thighs (adapted from budgetbytes.com)

4 bone in, skin off chicken thighs
Salt and pepper
1/4 c. dijon mustard
2 T. maple syrup
2 T. low sodium soy sauce
1/2 t. garlic powder
1 1/2 t. dried rosemary

Place the chicken thighs in a 6 qt. crock pot that has been sprayed with cooking spray and season with salt and pepper.  In a small bowl whisk together the dijon mustard, maple syrup, soy sauce, garlic powder and rosemary.  Pour the sauce over the chicken, cover and cook on low for 4-6 hours or on high for 2-4 hours.

4 servings (158 calories each serving) according to my calculator on loseit.com)

Carnitas Tamale Pie

Last week I shared a recipe for killer Crock Pot Carnitas so I thought it would only be fitting to share a great little ditty on how to use leftover carnitas (if you have some, if not I'm not judging!)  For a new spin on "taco Tuesday" why not make a tamale pie?  Basically, it's a homemade cornbread crust with a dousing of enchilada sauce which is then topped with carnitas and cheese.  Ain't nothing wrong with that!  Enjoy!

Carnitas Tamale Pie (adapted from chefrecip.es)

2/3 c. all purpose flour
1/2 c. yellow corn meal
3 T. sugar
1 T. baking powder
1/4 t. salt
1/3 c. skim milk
1 large egg
1 (4 oz.) can diced green chiles
1 (15 oz.) can creamed corn
1 (10 oz) can red enchilada sauce (I made my own)
2 c. leftover carnitas
1 c. shredded cheese (cheddar, co/jack, pepper jack)

Preheat the oven to 400.  Spray a 9" square baking dish with cooking spray and set aside.  In a large bowl whisk together the flour, corn meal, sugar, baking powder and salt.  Whisk in the milk and egg.  Add the green chiles and creamed corn and stir until just combined.  Pour into the prepared baking dish and bake for 25 minutes or until set.  It won't be completely dry like cornbread as it is more of a tamale-like consistency. 

Poke holes in the crust with a fork and pour the enchilada sauce over the crust.  Drain any excess moisture from the carnitas and arrange on top of the crust.  Sprinkle with cheese. 

Reduce the oven temperature to 350, cover the baking dish with foil and return it to the oven for 20 minutes.  After 20 minutes remove the foil and let it bake for another 5-10 minutes or until the cheese is melted and bubbly.  Allow to sit for 5 minutes before cutting.

6 servings (386 calories each serving) according to my calculator on loseit.com

*I served this with Cabbage Slaw, which is not only a great garnish for tacos but a low cal side dish too!  Light and refreshing!

Strawberry Spinach Salad

If you are going to a bbq this Memorial weekend might I suggest taking a salad?  I sometimes feel like bbq food can get really heavy and I just need to eat something green!  Now, this salad has had a nice, long run on cooking blogs and in magazines but I think there's a reason for it.  It's delicious!  Everyone has a little bit of a different take on it so I'm excited to share mine with you!  Enjoy!

Strawberry Spinach Salad


For the dressing:

1/4 c. apple cider vinegar
1/4 c. extra virgin olive oil
1/4 c. sugar
1/2 t. salt
1/4 t. pepper
1/8 t. garlic powder
1/4 t. paprika

For the salad:

10 oz. baby spinach

1 small head bibb lettuce, chopped

1 c. shredded monterey jack or mozzarella cheese

1/2 c. pecan halves, toasted

1 pint strawberries, quartered

For the dressing:

In a small container with a tight fitting lid place all ingredients, cover and shake to combine.

For the salad:

Combine all the ingredients in a large bowl, top with dressing and toss!

8 servings (205 calories each serving) according to my calculator on loseit.com

Blue Cheese Butter

We love to grill steaks, specifically ribeye steaks, for dinner.  My husband is an excellent griller and can grill steaks to order!  So, when we decided to grill steaks for dinner on mother's day I knew I had to come up with a delicious topping for them!  This one does not disappoint!  Just three simple ingredients whizzed up together in the food processor (use a mini one if you have it) and you are on your way to a delicious topping for steak and almost anything else you choose to put this on.  It would also be delicious on grilled veggies or a baked potato!  Yum-o!

Blue Cheese Butter (adapted from ibreatheimhungry.com)

1 clove garlic, minced
1/4 c. blue cheese crumbles
1/4 c. unsalted butter

Combine all ingredients in a food processor fitted with a blade attachment and pulse to combine.

4 servings (138 calories each serving) according to my calculator on loseit.com

*In case you're wondering I served the steak with this Whipped Ricotta Salad!

Penne with Asparagus Spinach Pesto and Cajun Shrimp

I am always looking for new and interesting ways to incorporate more veggies into my family's diet.  This is a great one AND it includes PASTA!  Pasta is not a veggie.  But you know that.  Anyway, you make a delicious pesto with asparagus and spinach and slather it all over pasta and top it with blackened shrimp!  Who wouldn't want that for dinner?  The best part is you can make the pesto ahead of time and store it in the fridge.  Then, when it's time for dinner you just boil some pasta and saute the shrimp.  Toss it all together and it's done!  Enjoy!

Penne with Asparagus Spinach Pesto and Cajun Shrimp (adapted from gimmesomeoven.com)

For the pesto:


1 bunch asparagus spears (about 1 lb.), ends trimmed and cut into 2" pieces
3 c. (4 1/2 oz.) baby spinach leaves
4 cloves garlic, peeled
1/2 c. grated Parmesan cheese
1/4 c. toasted pine nuts
2 T. lemon juice
1 t. salt
1/4 c. extra virgin olive oil
1/4 c. chicken broth

For the pasta:

1 lb. penne pasta (or any short pasta of your choice), reserve 1 c. of the pasta cooking water prior to draining
1 T. extra virgin olive oil
1 lb. medium raw shrimp, peeled and deveined
2 T. cajun seasoning
2 T. toasted pine nuts

For the pesto:

Fill a medium saucepan with water and bring it to a boil over high heat.  Add the asparagus and cook for 2-3 minutes, until the spears are bright green and barely tender.  Drain the asparagus and transfer to a bowl of ice water to stop the cooking.  After the asparagus is cool, drain it again.

Add the asparagus, spinach, garlic, Parmesan cheese, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment.  Process until combined.  With the motor running, drizzle in the olive oil and chicken broth until it is incorporated and the pesto is smooth.  You may have to scrape down the sides of the bowl a couple of times to make sure everything is fully incorporated.

For the pasta:

Cook the pasta in a large pot of salted water according to package instructions.  Be sure to reserve 
1 c. of the pasta cooking water before draining!  Heat the olive oil in a medium skillet over medium high heat and add the shrimp.  Sprinkle the shrimp with the cajun seasoning and saute for 3-5 minutes (depending on the size) until the shrimp are cooked through and pink.  

When the pasta is cooked place it in a large serving bowl and add the shrimp and pesto.  Toss to combine.  If the sauce seems too thick add some of the reserved pasta water to thin it out.  I ended up adding about 1/2 cup.  Sprinkle with toasted pine nuts and serve!

6 servings (499 calories each serving) according to my calculator on loseit.com

Crock Pot Carnitas

If you know carnitas (literally meaning "little meats") you know how delicious it is.  If you know how it's prepared (with a coating of lard on top and then fried at the end) you know how fattening it is!  Fret not, however, because I have a great take on carnitas that is low cal and has all the flavor you are hoping for.  Even better, it's prepared in the crock pot!  The possibilities are endless with this recipe.  Eat it by itself with some rice and beans, put it in a taco or make a tamale pie (recipe coming next week!)  Enjoy!

Crock Pot Carnitas (adapted from foodnetwork.com)

1 (2 lb.) pork loin roast, trimmed of fat
Salt and pepper
2 t. dried oregano
1 t. cumin
1 onion, thinly sliced
4 cloves garlic, smashed
1 jalapeno pepper, seeds removed and finely diced
Juice of 1 orange

Place the pork roast in a 4 or 6 quart crock pot and season all over with salt and pepper.  Add the oregano, cumin, onion, garlic, jalapeno and orange juice.  It doesn't matter if the ingredients are evenly distributed or not because after the pork is cooked you will shred it and they will be!  Cover and cook on low for 6-8 hours or on high for 2-4 hours.  Shred and serve!

6 main dish servings (206 calories each serving) according to my calculator on loseit.com

Whipped Ricotta Salad

If you are looking for an exciting new twist to your salad I have one for you today!  I saw Giada DeLaurentiis make this on her Food Network show a few weeks ago and I sat there thinking "I MUST have this salad!"  So, when we decided to grill steaks for dinner on mother's day I knew what I had to make to go with them.  One bite and I was hooked.  I almost didn't even need the steak.  Almost.  Enjoy!

Whipped Ricotta Salad (adapted from foodnetwork.com)

For the whipped ricotta:

1 c. whole milk ricotta cheese
2 t. extra virgin olive oil
1/8 t. salt

For the dressing:

1 c. fresh basil leaves
2 T. toasted pine nuts
2 T. sherry vinegar
1/2 t. salt
1/4 t. crushed red pepper
3 T. extra virgin olive oil

For the salad:

1 c. cherry or grape tomatoes, halved
18 sugar snap peas, halved
3 c. baby arugula

For the whipped ricotta:

Place the ricotta, olive oil and salt in a food processor.  Blend until light and smooth (about 30 seconds.)  Remove to a bowl and set aside.

For the dressing:

Place the basil, pine nuts, vinegar, salt and crushed red pepper in a food processor.  With the motor running drizzle in the olive oil to form a smooth dressing.  Set aside.

For the salad:

Spread the ricotta on the bottom of a platter.  Toss the tomatoes, snap peas and baby arugula with the dressing in a large bowl and place on top of the ricotta leaving some of the cheese exposed around the edges.  Serve. 

4 servings (274 calories each serving) according to my calculator on loseit.com

Blue Cheese Hominy

Alrighty you guys.  This is gonna blow you away!  Well, it's gonna blow you away if you love hominy and blue cheese like I do.  I am struggling to even write this post because this is just so darned delicious that there are almost no words.  But it's a food blog so there must be words.  Have I said enough of them yet?  Shall we get on with the recipe?  Yes, we shall!  Enjoy!

Blue Cheese Hominy (adapted from houseofyumm.com)

2 T. unsalted butter
2 cloves garlic, minced
2 T. all purpose flour
1 c. fat free half and half
1/2 c. white cheddar cheese, shredded
1/4 c. blue cheese crumbles
2 (15 oz. cans) hominy (I used white but yellow is fine too!)

Preheat the oven to 350.  Spray a quart sized baking dish with cooking spray and set aside.  Melt the butter in a medium saucepan over medium heat.  Add the garlic and saute, stirring occasionally, for 1 minute.  Add the flour and whisk to combine.  Allow the flour to cook for a minute or two (this will make a thick paste.)  Whisk in the half and half and allow the mixture to thicken for 4-5 minutes.  Be sure to stir occasionally so the sauce doesn't stick and burn.  Add the white cheddar and blue cheese and stir together until melted.  Stir in the hominy.  Pour the mixture into the prepared baking dish, cover with foil and bake at 350 for 30 minutes.  Remove the foil and allow to cook for 10 more minutes.  

6 servings (262 calories each serving) according to my calculator on loseit.com

Firecracker Chicken

As promised, here is the delectable recipe for Firecracker Chicken I made the other night.  Folks, I just can't tell you how much I loved this dish!  See, Chinese food is something I crave but I also know that restaurant Chinese is not the best thing I can eat.  Full of MSG and, a lot of times, sugar, it's just not a healthy choice!  So, when I find a recipe I can make at home that is delicious I am so happy!  The original recipe for this chicken called for one cup of brown sugar.  I have a problem with putting one cup of brown sugar in my dinner.  I reduced the amount by half and it was plenty!  I served this with Sesame Broccoli for a complete meal!  Enjoy!

Firecracker Chicken (adapted from melskitchencafe.com)

2 lb. boneless, skinless chicken breasts, cut into 1" pieces
Salt and pepper
1/4 c. cornstarch
1 T. extra virgin olive oil
1/3 c. hot sauce (I used Frank's Red Hot)
1/2 c. light brown sugar
1 T. water
2 t. apple cider vinegar
1/2 t. salt
1 1/2 c. white rice, cooked according to package directions for serving

Place the chicken pieces in a medium bowl and season with salt and pepper.  Add the cornstarch and toss to combine, making sure all of the chicken is coated in cornstarch.  Heat the oil in a large skillet over high heat and add the chicken.  Reduce the heat to medium high and saute the chicken, stirring occasionally, until the chicken is lightly browned, about 7-10 minutes.  In the meantime, whisk together the hot sauce, brown sugar, water, apple cider vinegar and salt.  When the chicken is done pour the sauce into the pan, reduce the heat to medium and simmer the chicken in the sauce for another 5-7 minutes until the sauce reduces and thickens.  Serve the chicken over the rice!

6 servings (444 calories each serving) according to my calculator on loseit.com

Sesame Broccoli

I love to make Chinese takeout food at home and this recipe is a great example of why I love it!  When you make takeout at home you know exactly what is going into it and you can modify it to fit your needs and wants.  I made this broccoli as a side to the firecracker chicken I made the other day (recipe coming tomorrow!) and it was the perfect accompaniment.  The original recipe called for the broccoli to be steamed but I find roasting broccoli gives it so much more flavor.  If you want to steam your broccoli, knock yourself out.  Don't forget the yummy vinaigrette on top, though, because it's full of flavor! 

Sesame Broccoli (adapted from rightathome.com)

2 t. sesame seeds
1 1/4-1 1/2 lb. broccoli florets (this is about 4 crowns of broccoli trimmed of woody stems)
1 T. extra virgin olive oil
Salt and pepper
1 T. sesame oil
1 T. hot sauce (I used Frank's Red Hot)
1 T. low sodium soy sauce

Preheat the oven to 375.  Place the sesame seeds in a small skillet over medium heat and toast until lightly browned.  Remove to a small bowl and set aside.  Place the broccoli florets on a foil lined baking sheet and toss with the olive oil.  Sprinkle lightly with salt and pepper (not too much salt since the soy sauce you are adding later is salty.)  Roast the broccoli in the preheated oven for 15 minutes.  Toss the broccoli with a spatula and return to the oven to finish roasting, about 10 minutes.  While the broccoli is roasting combine the sesame oil, hot sauce and soy sauce in a small bowl and whisk to combine.  Place the broccoli in a serving bowl, pour the sauce on top and toss to combine.  Garnish with the toasted sesame seeds and serve!

6 servings (80 calories each serving) according to my calculator on loseit.com

Mexican Cilantro Rice

Are you ready for a rice recipe that will blow your sombrero in the creek?  Here it is!  This rice is FULL of flavor and why wouldn't it be with the addition of taco seasoning, rotel and cilantro?!  This is the perfect accompaniment to any of your taco Tuesday offerings!  Enjoy!

Mexican Cilantro Rice (adapted from skinnyms.com)

2 T. unsalted butter
1 medium yellow onion, diced

3 cloves garlic, minced

1 1/2 c. white rice
1/2 t. pepper
3 c. chicken or vegetable broth
1 (10 oz.) can Rotel tomatoes 
1 packet taco seasoning (or make your own)
1/4 c. chopped cilantro

Heat the butter in a large saucepan over medium heat.  Add the onion and garlic and cook, stirring occasionally for 10 minutes until the onion is softened.  Add the rice to the pan and stir occasionally until the rice is starting to brown (about 3-5 minutes.)  Add the pepper, broth, Rotel tomatoes and taco seasoning.  Reduce the heat to medium low, cover and simmer for 15-20 minutes or until the rice is cooked through and the liquid is absorbed.  Garnish with cilantro and serve.

8 servings (161 calories each serving) according to my calculator on loseit.com

Eggplant Parmesan

Are you ready for a meatless Monday where you don't miss the meat?  Here it is!  Well, unless you don't eat meat anyway then it's just Monday.  Anyway....this is a much healthier version of eggplant Parmesan because the eggplant is baked, not fried and while there is cheese involved it's not too much and I use a reduced fat variety!  Layer it up in a baking dish, bake and it's the perfect meatless main dish!  I served it with caesar salad!  Enjoy!

Eggplant Parmesan (adapted from Every Day with Rachael Ray, May 2014)

4 T. flour

1/4 t. pepper

3 large eggs

1 egg white

1 c. Italian style breadcrumbs

1 1/4 lb. eggplant, cut crosswise into 1/4" rounds

2 c. jarred marinara sauce

6 oz. reduced fat shredded mozzarella cheese

6 T. grated Parmesan cheese

Position oven racks in the upper and lower thirds of the oven and preheat to 450.  Coat two baking sheets with cooking spray.  On a large plate combine the flour and pepper.  In a pie plate whisk together the eggs and egg white.  On another large plate spread out the breadcrumbs.  Working with one eggplant slice at a time, coat with flour, then egg mixture, then breadcrumbs, shaking off the excess after each step.  Place on prepared baking sheets and repeat with remaining eggplant.  This step can be done ahead - just bake the eggplant as directed below when you are ready to make dinner!

Bake for 10 minutes then flip the eggplant slices and switch the positions of the pans in the oven.  Bake until the eggplant is golden brown, about 10 minutes more.  

Coat an 8 inch square baking dish with cooking spray then spread with 1/2 c. of the marinara sauce.  Arrange 1/3 of the eggplant slices in a single layer, cutting as needed to fit the pan.  Top with 1/2 c. sauce, 1/2 c. mozzarella and 2 T. Parmesan.  Repeat the layering twice more with the remaining ingredients.  

Reduce the oven temperature to 350.  Bake until the casserole is browned and heated through and the cheese is melted about 25-30 minutes.  Let rest 5 minutes before serving.

6 servings (296 calories each serving) according to my calculator on loseit.com

Sauteed Brussels Sprouts with Balsamic Vinegar

We love brussels sprouts at our house!  Frankly, I will eat them any way they are served.  Raw in salads, roasted or sauteed, you name it, I'm in!  This is an extremely easy way to fix them, it's quick and the balsamic vinegar adds a nice tang and sweetness.  Enjoy!

Sauteed Brussels Sprouts with Balsamic Vinegar

1 T. extra virgin olive oil
3 cloves garlic, minced
24 oz. frozen brussels sprouts, thawed (mine were baby brussels sprouts so I didn't cut them in half - if you buy the bigger ones you will want to halve them)
1 t. salt
1/2 t. pepper
1/4 c. balsamic vinegar

Heat the olive oil in a large, nonstick skillet over medium heat.  Add the garlic and saute for a minute, or until fragrant.  Turn the heat to medium high, add the brussels sprouts and season with salt and pepper.  Saute the brussels sprouts for 10-12 minutes or until they are starting to brown around the edges.  Turn the heat back down to medium and add the vinegar.  Continue cooking for 2-3 more minutes until the vinegar cooks down and thickens a little bit.

6 servings (76 calories each serving) according to my calculator on loseit.com

Crock Pot Beef Stroganoff

My mom made a lot of beef stroganoff growing up.  It seems like every time we had pot roast she would use the leftover for beef stroganoff!  It was delicious and I feel very nostalgic about it so I thought I'd try a skinny version for throwback Thursday!  This has all the flavor you want in beef stroganoff and the calorie count is not too shocking!  Enjoy!

Crock Pot Beef Stroganoff (adapted from skinnymom.com)

2 lb. beef stew meat
1 c. low sodium beef broth
2 T. sherry (optional)
2 T. Worcestershire sauce
3 cloves garlic, minced
1 t. salt
1 t. pepper
1 medium yellow onion, diced
8 oz. white mushrooms, sliced
1 (10 oz.) can reduced fat cream of mushroom soup (not fat free!)
1 c. plain Greek yogurt
12 oz. yolk free egg noodles, cooked according to package directions (just before serving)
Chopped parsley for garnish, if desired

In a 6 qt. slow cooker that has been sprayed with cooking spray place the beef, beef broth, sherry (if using), Worcestershire sauce, garlic, salt, pepper, onion, mushrooms and cream of mushroom soup.  Stir to combine and cover.  Cook on high for 4-6 hours or on low for 6-8 hours.  When the cooking time is almost up add the Greek yogurt  and egg noodles and stir to combine.

6 servings (402 calories each serving) according to my calculator on loseit.com

Buffalo Chicken Salad

Do you ever have a craving that just won't let go?  This was me last week with chicken wings.  I wanted them so bad!  I knew there had to be a way to have them without eating all of that fried, crispy goodness.  So, I created a salad.  Now, before you click away from my page, rolling your eyes and thinking, "how can a salad possibly be as good as a chicken wing?" let me explain.  I cooked chicken in the crock pot with some hot sauce then shredded it and put it on top of a salad with celery, carrots, tomatoes and the most delicious, low cal, blue cheese dressing on the planet (you might remember the dressing from this post.)  No, it's not a chicken wing but it's a great alternative and it did satisfy my craving!  I separated my salads into four separate containers for lunches (keeping the dressing separate from the salad) but you can also mix it all together in one big bowl for four people as a light lunch or dinner!  Enjoy!

Buffalo Chicken Salad

For the salad:

1 lb. boneless, skinless chicken breast
Salt and pepper
1/4 c. hot sauce (I used Frank's) 
20 oz. mixed greens
1 pint cherry tomatoes, halved
3 stalks celery, thinly sliced
2 medium carrots, thinly sliced

For the dressing:

1/2 c. crumbled blue cheese
6 oz. nonfat Greek yogurt
1 T. light mayonnaise
1 T. lemon juice
1 T. white wine vinegar
1/8 t. garlic powder
Salt and pepper, to taste

For the salad:

Place the chicken in a 4 qt. crock pot that has been sprayed with cooking spray.  Season with salt and pepper and pour the hot sauce on top.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  Shred the chicken and allow to cool.  In a large bowl (or in 4 separate portable containers if you're making these for lunches) place the mixed greens, tomatoes, celery, carrots and cooled chicken.  Set aside while you make the dressing.

For the dressing:

In a medium bowl place all the ingredients and stir to combine.  Pour the dressing over the salad (or place in 4 separate small containers if you are making these for lunches), toss and serve!

4 servings (302 calories each serving) according to my calculator on loseit.com

Honey Lime Chicken Enchiladas

One of the most popular recipes on my blog with the most "hits" is honey lime chicken enchiladas.  It's easy to see why.  The recipe is easy, delicious and very kid friendly!  So, when I came across a recipe for honey lime chicken enchiladas I knew I had to give it a try.  They were great and I'm excited to share them with you today!  I hope you enjoy!

Honey Lime Chicken Enchiladas (adapted from the-girl-who-ate-everything.com)

1 lb. boneless, skinless chicken breast
3 T. honey
1/4 c. freshly squeezed lime juice
2 t. chili powder 
1/2 t. garlic powder
1 t. salt
1 (10 oz.) can green enchilada sauce
10 tortillas (I used La Tortilla Factory - 50 calories!)
1/4 c. fat free half and half
1 c. shredded cheese (co/jack, cheddar, whatever!)

Place the chicken in a 4 qt. crock pot that has been sprayed with cooking spray.  In a small bowl whisk together the honey, lime juice, chili powder, garlic powder and salt.  Pour the sauce over the chicken and cover.  Cook on low for 4-6 hours or on high for 2-4 hours.  Shred the chicken.  

Preheat the oven to 350.  Spray a 9X13 baking dish with cooking spray and pour half of the enchilada sauce on the bottom of the pan and spread evenly to coat.  Fill flour tortillas with the chicken and place in the pan.  Mix the remaining enchilada sauce with the half and half and pour over the enchiladas.  Top with the shredded cheese.  Bake for 30 minutes or until brown and crispy on top.

10 servings (184 calories each serving) according to my calculator on loseit.com

Breakfast Quinoa with Bananas and Chocolate Chips

I love quinoa and I am always looking for new and fun ways to eat it.  I have seen a lot of recipes for a sweet, breakfast style quinoa but have never tried one until now.  I was not disappointed!  This one was super easy and quick to put together (especially since I cooked the quinoa ahead and stored it in the fridge overnight.)  It's almost like oatmeal meets banana bread with some chocolate thrown in for good measure!  So, so good!  Top with a little bit of maple syrup and breakfast is ready!

Breakfast Quinoa with Bananas and Chocolate Chips (adapted from jeanetteshealthyliving.com)

6 large eggs
1/4 c. + 2 T. vanilla almond milk
1 1/2 t. vanilla extract
1/2 t. cinnamon
1/4 c. + 2 T. maple syrup (plus more for drizzling over the top, if desired)
1 1/2 c. quinoa, cooked according to package directions, cooled
3 medium bananas, mashed
1/4 c. + 2 T. semisweet chocolate chips

Preheat the oven to 350.  Spray an 8X8 baking dish with cooking spray and set aside.  In a large bowl whisk the eggs, milk, vanilla, cinnamon and maple syrup until combined.  Add the quinoa and stir to combine.  Fold in the mashed bananas and chocolate chips.  Pour into the prepared baking dish and bake for 25-30 minutes or until set.  Cut and serve with extra maple syrup if desired.

8 servings (293 calories each serving) according to my calculator on loseit.com

Crock Pot Honey Mustard Chicken

Are you ready for a simple, delicious slow cooker chicken recipe?  No?  Wait, maybe you said yes!  Yes, I think that's what you said!!!!  This truly is a 5 ingredient recipe (including salt and pepper) and the flavor is fantastic.  Just throw some chicken in the crock pot (you choose the cut, I used bone in, skin off chicken thighs), season with salt and pepper then mix honey with whole grain mustard and pour it over the top!  It is that easy and so delicious!!  

Crock Pot Honey Mustard Chicken (adapted from cocinandoconalena.blogspot.com)

6 bone in, skin off chicken thighs
Salt and pepper
1/4 c. honey
1/4 c. whole grain mustard

Place the chicken thighs in a 4 or 6 quart crock pot that has been sprayed with cooking spray.  Season the chicken with salt and pepper.  In a small bowl whisk together the honey and mustard.  Pour the sauce over the chicken and cover.  Cook on low for 4-6 hours or on high for 2-4 hours.  Serve the chicken with the sauce spooned over the top.

6 servings (162 calories each serving) according to my calculator on loseit.com

Eggs in a Basket with Harissa

It's throwback Thursday!  This throwback Thursday is brought to you with a little tweak and update by the use of the harissa recipe I posted on Monday.  Do you remember when you were a kid and your mom would make eggs in a basket for breakfast?  A piece of bread with a hole cut out of the center and an egg fried in the hole!  So yummy!  Some people call it egg in a hole or toad in a hole but we always called it eggs in a basket.  Now, this wasn't necessarily something my mom used to make but I distinctly remember my friend Jennifer's dad making this for us when I spent the night at her house as a kid.  I think it was his signature dish!  Anyway, this is that dish topped with harissa and boy, oh boy, is it good!  A great example of how to use this delectable sauce in a nostalgic way.  Enjoy!

Eggs in a Basket with Harissa 

1 T. butter
2 pieces whole wheat or 12 grain bread, center cut out of each (about a 3" hole)
2 large eggs
Salt and pepper
2 T. harissa

In a medium frying pan (large enough for both pieces of bread to lay flat side by side) melt the butter over medium heat.  Place the bread pieces side by side in the pan (make sure they are laying flat so they will brown evenly.)  Crack an egg into the hole of each piece of bread, season with salt and pepper and allow to cook for about 2-3 minutes or until the bread is crusty and brown and the egg is set on one side.  Flip them over and continue cooking for 1-2 minutes until the egg whites are cooked but the yolks are still runny.  Remove to a plate and top with 1 T. each of harissa and serve (with bacon, if desired!)

2 servings (249 calories each serving) according to my calculator on loseit.com (this will vary depending on the calories in your bread - mine was 100 calories per slice)