BBQ Chicken Baked Potato Casserole

Its cold outside and this just sounded warm and filling.

First I sliced 4 russett potatoes and added to a gallon size bag. I use the bag because it helps coat the potatoes in the seasoning of your choice. I chose to do a black seasoning. Whatever seasoning you choose is fine. Add 1 tablespoon of olive oil and your seasoning choice and shake well. Then dump into the bottom of a greased 9x13 dish.

 Next I diced up half and onion and half a bell pepper to add extra flavor. This is optional. Add to the potatoes.

 Use the same gallon size bag to save dishwashing and add 1 lb of diced raw chicken. Toss in your favorite BBQ sauce. Then pour on top of the potatoes. Add cheese of your choice. I chose pepper jack.

 Add foil and bake on 400 for 1 hour. Add additional toppings if desired.

Ingredients:
4 potatoes
1 lb chicken
bbq sauce
your seasoning choice
onion
bell pepper
cheese

Taco Stuffed Bell Peppers

You can never go wrong with tacos, but if you want to cut the carbs an easy way of doing it is cutting out the tortillas.

I grounded 1 pound of lean hamburger meat. I added a package of taco seasoning to it. Also, 1 diced onion.

Next I added a can of rotel (I use hatch brand here in Texas) and 1 can of low sodium cheddar cheese as well as 1 can of corn. Drain the juices from the rotel and corn. Mix well!  Black beans would be a nice touch to this if you like beans.

Next I removed the stem and seeds of 4 bell peppers and cut them in half. Then I placed a little cheese on the bottom of each. 

Top with your mixture. 

 Add some more shredded cheese and some cilantro (optional) for garnish.

 Bake for 15 minutes on 375.

Ingredients:
4 bell peppers (or assorted colors)
1 pound lean hamburger meat (sub turkey if desired)
1 package taco seasoning
1 can of corn
1 can of rotel
1 can low sodium cheddar cheese soup
1 can of black beans (optional)
cheese of choice (skim)
cilantro for garnish (optional)

Beef Enchilada Soup (crock pot)

I am obsessed with soup right now and I am also obsessed with my crock pot. So win win!

This was was really easy and full of flavor. First I grounded 1 pound of lean hamburger meat and cooked a diced onion with it. Then I added 1 tablespoon cumin and 1 tablespoon cayenne pepper to the meat and mixed well. You can sub taco seasoning if easier. (drain any excess grease if needed)

Add the meat to the crockpot.  Then pour 1 can of red enchilada sauce, 1 can of corn and juices, 1 can of rotel and juices, 1 can of green chilies.

 Then add 1 cup of water to the top. I let it simmer on low all day, but essentially once its hot it is ready to eat.

Serve with sour cream, an avocado, shredded cheese, crushed tortilla chips, cilantro, whichever you prefer. 

Ingredients:
1 lb of lean hamburger meat
1 can of corn
1 can of red enchilada sauce
1 can of green chilies
1 can of rotel
1 cup of water
1 tablespoon cumin
1 tablespoon cayenne pepper
(or sub taco seasoning)
toppings of your choice

Baked Orange Chicken and veggies

I was craving orange chicken, but didn't want all the grease and fat so I decided to take my hand at baking it.

First cube up about a pound of chicken. Then mince two garlic cloves and dice 1 yellow onion (finely). Add to the chicken as well as two tablespoons lite soy sauce and 1 tablespoon ginger.

 Then add 1 cup of BBQ sauce and 1 cup of orange jelly/marmalade (sugar free preferably).Mix well!

Then add your veggies to the bottom of a greased 9x13. I decided to stick with green and did zucchini, bell pepper and broccoli.

Then add your chicken on top and drizzle it with 1/4 cup of orange juice or a freshly squeezed orange. Cover with foil and bake for 1 hour on 375. I served on top of brown rice.

Ingredients:
1 lb chicken
ginger
bbq
orange marmalade
soy sauce (lite)
orange juice or juices from orange
2 garlic cloves
yellow onion
veggies - your choice

Italian Chicken and Peppers (with zucchini noodles - crock pot)

This was fun, easy and healthy!

First I placed two chopped bell peppers and a yellow sweet onion in the bottom of my crock pot. I chose an orange and green bell pepper, but you can choose whatever color you prefer. Next, cube your chicken (about 1 lb) and add to your crock pot. Top with 1 can of diced tomatoes (drained) and 1 jar of marinara. I chose an Italian flavored marinara. Add 1 tablespoon oregano and let cook on low for 8 hours or high for  5.

To make the zucchini noodles I bought this awesome tool! (see below) You can find this at target or bed bath and beyond, maybe even walmart!  I used three zucchini for my noodles.

  You will want to saute on a low heat for about 5 minutes to soften the zucchini to give it more of the pasta taste. I actually quite enjoyed the flavor better than pasta and much healthier. Add your chicken pepper mixture on top and you are ready to go.

Ingredients:
1 lb of chicken
2 bell beppers
1 sweet onion
1 can diced tomatoes
1 jar marinara
1 tablespoon oregano
3 zucchini
1 tablespoon oregano

Green Chili Chicken Enchilada Soup (crock pot- skinny)

For those that follow my blog frequently you are probably starting to see the trend that I am making a lot of soup during the cold months and also using my crock pot a lot. Being a mother to two toddlers and a full time Grad student life is busy. I enjoy flavor and I enjoy convenience.

This was a fun meal and we have left overs that I plan to eat for lunch most of the week. It was also very easy to put together. I'd say the prep time was only about 5 minutes.

In the picture it shows two cans of broth, but I only ended up needing 1 can. I put 1 can of rotel, 2 cans of green chilies, 1 can of chicken broth, 1 diced jalapeno (remove seeds) (optional),  1 small  diced onion, 1 can of corn, 1/2 jar of salsa verde, and a handful of diced cilantro. Then add 1 lb of chicken. 

I topped it off with a package of taco seasoning, 1 tablespoon cumin, 1 teaspoon chili powder. The taco seasoning is a must, but the other two are optional. I am a big fan of flavor and spice so I always spice it up.

 Then cook on low for 8 hours or high for 5. Someone asked me recently what should they do if they are gone for 10 hours. That is the thing with a crock pot... you can pretty much cook something on low for 12+ hours before it starts to taste weird. It will be fine sitting on low for the day.

Add shredded cheese, cilantro or avocado on top. Or if you are daring add some shredded corn tortillas on top. Yum!

Ingredients:
1 lb of chicken
1 can of low sodium chicken broth
1/2 jar salsa verde or sub green chili enchilada sauce
1 can of rotel
1 can of corn
2 cans green chilies
handful of diced cilantro (I used my chopper to make it fast)
1 finely diced onion (I used my chopper to make it fast)
1 package taco seasoning
1 jalapeno (optional)
1 tablespoon cumin (optional)
1 teaspoon chili powder (optional)

Fish Tostadas (Skinny)

This recipe was pretty easy and tasty and not to mention overall pretty healthy for you.

First let's make our tostadas. Get your corn tortillas and wrap in a moist paper towel. Microwave for 1 minute. Then put on a baking sheet and bake for about 5-7 minutes on 375. You want it to be a golden brown, but not dark brown.

Next I placed Cod on foil. I then topped it with a mixture of sweet peppers, 1 jalapeno and 1 diced tomato. I used 4 sweet potatoes and removed the seeds on the jalapeno. Chop up well. Add some blacken seasoning or your favorite cajun seasoning to the fish and top with the mixture.

 Wrap the foil around it and bake for 25 minutes on 350.

While that is cooking make your avocado spread. I used 3 avocados. I added diced cilantro, 1 teaspoon of chili powder, 1 teaspoon of cumin and 1 teaspoon of garlic salt and mixed well.

Spread your avocado spread on the tostada and top with the fish. Garnish with more cilantro if desired.

Ingredients:
8 corn tortillas
1 lb of white fish (I used Cod)
4 sweet peppers
1 tomato
1 jalapeno
3 avocados
chili powder
garlic salt
cumin
blacken seasoning or cajun seasoning
Lime (to squeeze on top prior to serving)

Eggplant Chicken Parmesan (crock pot)

Let me first say this isn't quite as easy to put together as other crockpot meals, but if you prep it the night before then just start cooking it the next day on low while you work or run errands.

First, I removed the skin of 1 eggplant. Then I placed on a rack and added garlic salt to it. The salt pulls out extra juices that you want to get rid of prior to cooking. Get a paper towel and tab it off after 30 minutes.

Next, I whisked 2 eggs and added 1/2 cup of milk into a bowl. In another bowl I added 1 1/2 cups of Italian style bread crumbs. In the third bowl I had cubed/diced chicken (approximately 1 lb).

You will pour 1/4 of a jar of marinara in the bottom of your slow cooker. Then top with spinach (optional). I dipped each eggplant in the milk first and then the breadcrumbs and placed into the crockpot. Place the eggplant on top of the spinach. Then do the same with a handful of chicken (dip in milk and breadcrumbs). Once you layered that add more marinara and then thin sliced cheese (about 3 slices). I used provolone bc it was what I had, but you can use mozzarella or Parmesan.

Repeat this step one more time. Then top with a little bit of oregano about 1 tablespoon. Cook on high for 5 hours or low for 8.

Ingredients:
1 eggplant
garlic salt or regular salt
1 lb of chicken (diced/cubed)
spinach
1 1/2 cups breadcrumbs
2 eggs
1/2 cup milk
thin sliced cheese (for lower calories)
1 large jar of marinara
1 tablespoon oregano

Chicken Philly Cheesesteaks (crockpot - skinny)

So we automatically think Philly Cheese steaks are full of fat. Well not if you follow my recipe for a skinny version.

I first layered the bottom of my crockpot with diced onion, bell pepper and mushroom. Not everyone likes mushroom so it can definitely be removed.  Then lay approximately 1 lb of chicken on top.

 Then top with banana peppers and roasted bell pepper strips. I only used half the jar of each and will save the rest for another day. Here is where the amazingly awesome flavor comes in..... use 1/8 cup of the juices from the banana pepper jar and 1/8 of the juice from the roasted bell pepper jar and pour on top. Cook on high for 4-5 hours. Then use a fork to shred up all your chicken.

Once your chicken philly mixture is cooked I placed inside the 90 calorie, high fiber wrap along with a slice of thin 40 calorie provolone and broil in the oven for about 5 minutes. (broiling is optional, but it helps hold the wrap in place and melt the cheese). 

Ingredients:
1 onion
1 bell pepper
5 mushrooms
1 lb of chicken
1 jar of banana peppers
1 jar of roasted red bell peppers
1 package of Flat outs
thin slice cheese