Buffalo chicken Sandwiches – with Ranch please….

I came across this recipe in a magazine. I honestly don’t know which one because I tore it out immediately!
I’ve been doing that a lot lately – tearing things out immediately!
But this was so good y’all. I have a spicy spot for hot stuff.
It was an acquired taste that came along with my acquired husband (just joking honey if you read this :])
I like buffalo wings.
I like chicken.
I like simplicity and I love my crock pot so this was a match made in heaven before I even knew I needed to find it!
The original recipe calls for buffalo wing sauce but I wanted to be a rebel without a cause so I made my own! Cause I’m crafty like that.
Wait um I mean creative, no inventive, no…. never mind.
I just like making my own sauce. Man that sounded hilarious in my head.
I try……
I’m not a fan of Blue Cheese either. I don’t like it and don’t want to try it. Well, unless you secretly serve it to me and I like it without knowing then I guess it will be okay to say I like it. But otherwise, keep it outta my Frigidaire!
At least that is how I sneak things into my meals and it works for my bunch but I’m too smart for that so kids don’t try this at home! Ranch please……
Ok so simplicity you like huh? Well, here you go.
{Printable Link}
You will need:

• 3 - 4 to 6 oz Boneless skinless chicken breasts (frozen or thawed)
• 1 Cup Franks Red Hot Hot Sauce
• 2 Tbsp Butter
• 2 Tbsp Honey
• 2/3 cup water
• Salt and pepper to taste
• Low fat or FF Ranch dressing for topping it all off
• Sandwich Rolls (I had some yummy bakery rolls but any Roll you prefer would work)

Directions:

1. In a crock pot, add all ingredients except ranch dressing and cook on low for 8 hours.
2. Once done, shred meat with tongs (easiest way to shred!) and mix it all up in the sauce in your pot.
3. Pile it onto your Roll, add Ranch dressing to your liking (or that other stuff, bleh).

Have one heck of an evening folks!
S-Kay-Ooo so glad you stopped by :)

Chicken Quesadillas and a HUGE Avocado

If you’ve read my blog for any length of time you know I love love love Mexican style food!
My love for guacamole has blossomed into a relationship that I can only describe as none other than obsessive.
I had to slow my roll with this wonderful item because I discovered it was adding life to my hips that was totally unwanted.
I can’t believe I never knew this before but when I found out how many points I’d eaten with just one avocado, I was sick I tell ya, sick!
It took more guacamole to recover from the shock of leaving it alone.
I recovered nicely and have been on a 12 step program to learn to walk away from the dipping bowl!
That was until someone brought me this HUGE avocado you see there in the background. Oh, but its too pretty to cut up. Actually I’m waiting on it to get just a wee bit more ripe then off with its…. um, skin??
Anyway back to reason you stopped by – The food!
I make these chicken quesadillas all the time and I can’t believe I’m just now posting them but here they go….
{Printable Link}
You will need:

• 2 – 4oz boneless skinless chicken breasts
• 1 small green bell pepper – sliced into strips
• 1 small yellow or red pepper – sliced into strips
• 1 small onion – sliced into strips
• 1 Tbs olive oil
• Cumin – to taste
• Oregano – to taste
• Garlic power – to taste
• Salt & pepper – to taste
• 1 cup Mexican cheese blend shredded cheese. (I use Sargentos reduced fat)
• Fat free sour cream
• Guacamole (my homemade recipe or store bought – you choose. Wholy Guacamole is a good store bought choice if you can’t make your own)
• Salsa - optional
• 8 small soft taco size flour tortillas(or whatever type of flour tortillas you choose to use.)

Directions:

1. Half your chicken breasts so they will cook easier and will be easier to handle. Season them with the cumin, oregano, garlic power, salt & pepper to your liking.
2. Cook chicken until done and no longer pink in the middle.
3. While the chicken is cooking, cut up your peppers and onion.
4. Remove the chicken and let it rest for a couple of minutes. Once cool, slice them into strips or chunks, which ever you prefer.
5. In the same skillet, add the olive oil and the veggies. Cook for about 5 minutes or until tender.
6. Add chicken back to skillet and mix in with peppers and onions, turning the heat to low.
7. In a separate skillet warm up the bottom half of your tortilla.
8. Add cheese, chicken mixture, salsa, and sour cream. Top with another tortilla and let it melt the cheese for a few minutes.
9. Flip the quesadilla over so the top side is now on the bottom and let it get a little crispy or toasty.
10. Once it’s done remove and repeat for the remaining quesadillas you need.
11. Top them off with guacamole, sour cream, salsa or any toppings that float your boat at the moment.

This recipe serves 4 people.
Serve with chips and salsa or eat it all alone but whatever you do, Enjoy!!!
Happy Friday Folks!

Italian Chicken with Pasta

How does a bowl of pasta covered with Italian dressing and served with chicken sound?
I don’t know how it sounds but it sure was good! To the last fork full!
I’m so sorry for the quality of the photos – I haven’t figured out how to make them look oh so fabulous but the food still turns out oh so yummy!
I’ve made this meal a few times and every time it is just as delicious as I remembered it to be.
It’s one of those meals that makes me wonder why I don’t cook it more often.
I’m not a huge pasta fan but we have a few that we really really like and this one climbed to the #1 spot.
Just as promised, here’s your recipe! Hope you enjoy it.
{Printable Link}
What you’ll need:
Ingredients:

• 1 1/2lb boneless skinless chicken breasts
• 1 cup FF Italian dressing
• 3 cups Angel Hair Pasta (or Linguini – which is what I used last night)

Directions (so easy)

1. Place chicken breasts in a sprayed baking dish and cover with dressing.
2. Cover and bake for 35-40 minutes at 350 degrees.
3. Remove cover for last 5 minutes.
4. Cook pasta according to the directions on package.
5. Divide chicken and dressing into 6 servings and serve each over 1/2 cup of pasta.

This would be a recipe that is easy to double up if you are having company over.
Serve them a fabulous meal without the guilt of the gut!
Make tomorrow great! Make Friday even better!
See y’all soon!

Happy Anniversary with “Fish n Chips” Recipe

Four years ago to this exact day, I started the easiest thing I’d ever done in my journey to lose weight.
The shopping was over.
The planning was done.
I had meals for breakfast, lunch, dinner and snacks.
I woke up with a mentality of nothing to loose but weight!
As I am reminded of how different yet the same my life is on this very day,
I take a trip back to one of my favorite meals I made.
It includes two of my favorites – Fish and potatoes :)
It was passed down to me and quickly became a common addition to the weekly meal plan.
Fish n Chips (I love my hot sauce)
{Printable Link}

You will need:

For the fish:

2 4oz filets of Tilapia (or your choice of fish)
Olive oil spray
1/4 cup corn meal
Salt and pepper to taste

For the Chips:

2-3 red potatoes – diced
3 Tbsp – olive oil
Salt and pepper to taste

or you can use my favorite Onion roasted potatoes
Directions:

For the fish:

1. Heat the oven to 425 degrees.
2. Rinse off the fish and spray with olive oil spray.
3. Pour cornmeal into a zip-lock bag with salt and pepper.
4. Add fish to zip-lock bag and shake shake shake.
5. Once covered, place on a cookie sheet sprayed with olive oil spray also, and bake for about 20 minutes or until done, turning over once.

For the Chips

1. Wash the potatoes and cut to desired likeness. I like mine diced but you can cut them long ways like fries. I also leave the skin on .
2. Spray baking pan with olive oil spray and add the olive oil to the pan as well.
3. Add the potatoes to the pan and season with salt and pepper.
4. Bake for about 35 minutes or until done.

Or you can use the recipe for the Onion roasted potatoes :) mmmm

Servings: 2 (double if you plan on sharing!)
Grab a plate and enjoy and meal free of guilt and full of yumminess!
So Happy Anniversary to me and Happy success to all of you! Make it a great week!

Yummy Cheesy Potato Soup

I’m continuing another week with my detox.

Last week I finished off it by making my favorite Hot Tortilla Soup minus the chicken.

Love love this soup. It is my absolute favorite.

Sunday I made a creamy potato soup that did not include heavy cream!

It was by far the easiest soup I’ve made. It was pretty darn good too!

It ended up being a combination of two different recipes and there isn’t too much I would change the next go around.

{Printable Link}

You will need:

• 6 medium red potatoes (or enough to equal 32 ounces), peeled and diced
• 32 ounces of chicken broth
• 1 cup of 1% milk
• 1 cup water
• 3 Tbsp flour
• 1/2 tsp garlic powder
• 1 cup shredded cheddar cheese
• 1/4 cup of real bacon bits
• 1/4 cup of green onions (chives)
• 1/2 cup diced onions (optional)
• Pepper – to taste

Directions:

1. In a 3-4 quart pot and add in the potatoes, water, broth, garlic powder and your onions if you decided to use them. (Potato soup is just one meal that I don’t like to add diced onions!)
2. Bring to a boil and cook until potatoes are done and can be poked with a fork so around 20 minutes. You don’t want to over cook them because you will want some potato chunks but cooked enough to mash them up a bit.
3. While potatoes are cooking, mix flour and milk into a small bowl and whisk until it is all mixed together.
4. Once the potatoes are done, stir in the milk and flour mixture and turn the heat on high. Mash up a few of the potatoes but leave some still together.
5. Cover and cook for about 20 minutes or until mixture thickens.
6. Add the cheddar cheese and stir until cheese is melted.
7. Serve in a gigantic bowl and top it off with bacon bits, green onions, and pepper.

Point factors

For me, this meal rates at about 3 points. I’m not sure if you are on the points plus system but I’m sure it is fairly close to that.

Pocket Price

This whole pot of soup cost me about $6.25 so that would be around $1 per serving!

Garden Vegetable Soup

I was on vacation last week. ~This will be my excuse for everything now ~

I ate waaaaay too much last week! ~I was on vacation remember~

I need to cleanse my body of all the inappropriate food consumption! ~I was on vacation remember~

My first step was making this soup. I love this soup. Not just for a good detox but for a great healthy option for dinner!

It is so full of veggies that you will think you are standing in the produce isle of your grocery store!

You literally throw everything in a pot and let it cook.

The most time consuming part of this soup is chopping the veggies.

It is fairly easy on the pocket book too! Most of this you probably already have in your fridge.

This is originally from Weight Watchers but I did change  it up a bit. I will add the original link to the recipe at the bottom if you prefer that version.

{My version - Printable Link}

To make this fab soup you will need:

• 2 cloves garlic, minced  
• 1 medium uncooked onion, diced  
• 2 medium uncooked carrots, diced  
• 1 medium roasted red pepper, diced  
• 1 small green bell pepper, diced
• 1 rib uncooked celery, diced  
• 2 small uncooked zucchini, diced  
• 2 small uncooked squash, diced
• 2 cups uncooked green cabbage, chopped  
• 2 cups uncooked broccoli, small florets  
• 1 cup sliced mushrooms
• 2 tsp thyme, fresh, chopped  
• 6 cups chicken or vegetable broth  
• 2 Tbsp parsley, or chives, chopped  
• 1/2 tsp salt, or to taste  
• 1/4 tsp black pepper, or to taste  
• 2 Tbsp fresh lemon juice, optional

Directions:

1. Chop up all of your veggies that you want to throw in the pot.
2. Add your veggies, garlic, thyme, and broth to a large pot. Add a cup or so of water to make sure the juice covers the veggies if you need to. This is not necessary if your broth covers them.
3. Cover and bring to a boil over high heat.
4. Reduce heat and let it all simmer for about 10 minutes.
5. Stir in the parsley or chives, salt & pepper, and lemon juice.
6. Remove from heat, grab a bowl and a spoon! Enjoy!

Makes 6 servings – each serving is about 2 cups

Point factors

• If you are on weight watchers new point system, this is a 1 point meal.
• It is a zero points meal for me!

Pocket Price

• Around $3.50 a serving.

Original recipe found here.

Menu Mondays

Another week, another Monday.

Today was not especially fun but it wasn’t all together terrible.

You want to know what made it even better?

Having my meals planned out for me already and coming home to a meal that practically prepared itself.

Sunday afternoon I made dinner for Sunday and Monday.

The rest of the week might take a little more work.

Sunday – Shredded Lime Chicken Tacos with guacamole

Monday – Leftovers

Tuesday – Taco Stuffed Shells

Wednesday – Leftovers

Thursday – Grilled Chicken Bruschetta and Ranch potatoes (that I forgot to make last week)

Friday – Island Beach Chicken with Fiesta Lime rice or cucumber/tomato salad

Saturday – Either Skinny Buffalo Wings or Shrimp Po’Boy Sandwiches (I’m playing it by ear)

Hopefully as I cook I will get good pictures and can add the recipes as I make them because all of these are newbies for me!

Have a great week gang!

Grilled Chipotle Lime Chicken Sandwiches

This is my favorite go to grilled chicken sandwich.

One night I was looking for a change and came across this little piece of heaven.

It is so easy to prepare and who doesn’t love to start up the grill!

{Printable Link}

You will need:

• 4 Boneless skinless chicken breasts
• 4 Tbs olive oil
• 2 Tbs honey
• 1 tps chipotle chili powder
• 1 tps cumin
• Juice from one lime
• pinch of salt
• Guacamole (if you have it)
• Hamburger buns or your favorite bread rolls

Directions:

1. Add olive oil, honey, chipotle chili powder, cumin, lime juice and salt to a bowl and mix well.
2. In a large Ziploc bag, add the marinade mixture and the chicken breasts.
3. Mix well until all chicken breasts are covered in the marinade.
4. Refrigerate for 2-4 hours.
5. Prepare your grill and cook meat until it is done. 
6. Toast your buns in the oven =)
7. Top with cheddar or preferred cheese, tomatoes, onions, guacamole, mayo or anything else you wanna throw on there!

I made them along with my favorite oven onion potatoes! Have an awesome day!

Original recipe found here.

Menu Plan Mondays

If I could share one valuable secret to loosing weight, staying healthy and staying on a budget, it would be meal planning.

It is so easy to do and keeps you right on track.

When you meal plan, all is right with the world.

You really achieve two things at once.

You know what you are cooking for the week and it makes it easy to grocery shop!

I meal plan for two weeks at a time so that makes my grocery shopping even easier.

I mostly stock pile now which means I have extra money for meats and fresh produce!

Some weeks I stick to the plan and some weeks I change things around.

• Monday – Malibu Chicken with skinny potato salad and macaroni salad
• Tuesday – Frito Pie
• Wednesday – Leftovers
• Thursday – Shredded Lime Chicken Tacos
• Friday – Leftovers
• Saturday – Chipotle Lime Chicken Sandwiches with Ranch potatoes

I also try to not cook everyday because it saves me time in the evening and gives me a few nights with extra time.

Have a great week!

Skinny Taco Salad

What do you do when your half bag of corn tortilla shells are broken and your half way done with the taco meat?

Taco salad is what you do!

I always have baked tortilla chips on hand so……

I crumbled up 15 or so chips on a plate, added the ground beef and topped it off with my famous guacamole, fat free sour cream, salsa and cheese!

I know I know, Taco salad – really. But oh yes even taco salad is healthy.

{Printable Link}

You will need:

• 1lb Lean ground beef
• 1/2 Taco seasoning packet (or just use your own seasonings if you prefer)
• 1/2 cup of your favorite salsa (mine is Tostitos Resturant style Salsa!)
• 1 bag Baked Tostitos Tortilla chips (15 chips per person)

Toppings

• A batch of guacamole already prepared – serving sizes added to your taste buds
• Fat Free Sour cream
• Shredded cheese

Directions:

1. Brown the ground beef.
2. Add in the half packet of taco seasonings
3. Crumble up the tortilla chips on a plate.
4. Top with guacamole, sour cream , salsa, and cheese. Or whatever your taste buds are craving for!

Get a fork and dig in!

Dreamy~creamy mashed potatoes

I haven't made homemade mashed potatoes in a while.
I'd rather not remember why.
I forgot as soon as I took a bite of these.
They were easier than I remembered!

{Printable Link}

What you'll need:
4 medium sized red potatoes
1 cup of 1% milk
1/4 cup butter
Salt and pepper to taste
A dash of garlic powder

Directions:
1. Wash and dry potatoes.
2. Dice up potatoes into nice size chunks, leaving skin on, and add to a large pot.
3. Cover with water and boil until you can poke them with a fork and they are tender.
4. Remove from heat and drain.
5. In a large mixing bowl add milk, butter, salt, pepper and garlic powder.
6. With an electric mixer, blend until creamy, adding extra milk to thin out to your preferred consistency.

Serve them up steaming hot! I made them with an ole time favorite of hamburger steaks with brown gravy sauce and some good ole fried cabbage. Mmmmm good!

Baked Fajitas

Yes baked and I challenge you to taste the difference!
I used to stop at a local Mexican store to buy the pre-cut/mixed fajitas and all I had to do was cook them.
I couldn’t tell the difference.
Wait….come to think of it I could tell the difference. These were so much better than that!
You will need:
{Printable Link}

• 2-lbs of boneless skinless chicken breasts cut into strips
• 1 Can of Rotel tomatoes
• 1/3 of a yellow pepper sliced into strips
• 1/3 of a red pepper sliced into strips
• 1/3 of a green pepper sliced into strips (so that all three of these make one whole pepper sliced)
• 1 small onion sliced into strips
• 2 Tbsp olive oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 10-12 Corn tortillas

Directions:

1. Preheat your oven to 400 degrees. Spray a 13 x 9 inch pan with non stick spray.
2. Mix together chicken, peppers, onions, and tomatoes into the pan.
3. Mix together the spices and the oil. Drizzle the mixture over the chicken & peppers and toss to coat.
4. Bake uncovered for 20-25 minutes or until chicken is cooked all the way through and vegetables are tender.

Serve with toasted (broiled in oven) corn tortillas or soft fry them in olive oil.
I also made my favorite guacamole! Yum!
This recipe was adapted from Six Sister’s Stuff :)

Fried cabbage ~ skinny style

I'm not sure if I can say fried and skinny in the same sentence but I am!

When skinny is the outcome it's ok :)

Fried cabbage is the perfect side for grilled chicken and this southern girl.

{Printable Link}

You will need:
1/2 head of cabbage shredded
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes

1. Shred your cabbage like you would lettuce.
2. Heat oil in skillet.
3. Toss in cabbage,salt, pepper and red pepper flakes.
4. Toss in olive oil until tender, about 5 minutes. Remove from heat immediately.

Serve it up and enjoy!
Happy Saturday night.

Nacho Average Tostada

Tostadas for dinner

Shrimp Tostadas for dinner

Guacamole shrimp tostadas for dinner

Easy is the word

Full is the flavor!

{Printable Link}

You will need

• 6 corn tortillas
• 2 cups grated reduced fat or fat free cheddar cheese
• 2 Avocados
• 1/4 cup chopped cilantro
• Juice from one lime
• 2 Tbs extra virgin olive oil
• 1 lbs shrimp, peeled and deveined
• 1 Tbs ground cumin
• 1 Tbs chili powder
• 1 tsp crushed red pepper
• 1 tsp garlic powder
• 1 green bell pepper, diced
• 1 diced roma tomato
• Fat free sour cream

Directions

1. Preheat oven to 350
2. Lightly coat both sides of corn tortillas with cooking spray
3. Bake for 4 minutes on each side.
4. Switch oven to low broil.
5. Evenly distribute cheese over tortillas and broil until cheese is melted and bubbly (Don’t leave your oven, this goes quick! Notice the burnt tortillas in my picture =/)
6. Remove from heat and set aside.
7. In a small bowl combine avocados, cilantro, lime juice, salt and pepper to taste. Mash with a fork until you have guacamole consistency or you can go here to use my other guacamole recipe.
8. Toss shrimp with cumin, chili powder, crushed pepper flakes and garlic powder.
9. Heat oil in a skillet over medium high heat. Sear shrimp on one side for about 2-3 minutes flip and sear other side. Remove from pan.
10. Add your diced peppers to the same pan you cooked the shrimp in. Sauté for about 2 minutes, scraping the browned bits from the bottom of the pan, seasoning the peppers along the way.
11. Spoon the guacamole over each cheesy tostada, top with shrimp, bell pepper, tomato, sour cream and a little lime juice.

Top the meal off with chips and eat the rest of the guacamole! Pour a glass of wine and your good to go!

Original Recipe found via Pinterest or click here to go to Bev cooks blog.

Skinny Super Savings

My trip to Publix today was a great one!
I bought a ton of produce, canned goods and snacks.
Spent $39 and saved $124!
I love Publix!

One more year......

I'm super busy at work but I'm taking a break long enough to say........
It's my burfday ~ it's my burfday!
Happy Friday the 13th readers! Now go have some fun!

New years day tradition

The first day of each year for me starts off the same!
Before the day is over I've enjoyed ~ fried fish
Cabbage
Black eyed peas
Corn bread
And macaroni & cheese ~ always macaroni & cheese!
This year was no different.
Sure I could make this meal a little more skinny friendly but it somehow just tastes better with all the fatty stuff!
Tomorrow we will start back with skinny.
I don't really do resolutions. Everyday is a new day for me!
Happy new year readers! May your year be full of blessings.