Caesar Chicken Paninis

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OH...MA...GAWD.  These were ridiculously good and I plan on making this again this week!  Holy cow, I demand you make these immediately!!  Okay, I won't demand, but pretty please?  You won't be sorry!

So first thing's first: I took some chicken breasts and put them between two pieces of wax paper, pounding them with a meat mallet until it was about 1/4 inch thick.  Once I had finished that, I sprayed a skillet with cooking spray and cooked the chicken breasts for about 10-15 minutes.  I turned them a few times because I wanted to get a nice brown color on it.

While that was cooking, I sliced a tomato, some red onion and got some romaine lettuce leaves.  When the chicken was almost done, I threw the onion rings in the skillet with it, allowing them to cook for a few minutes until they softened and lightened in color.  After the chicken and onions were cooked, I took them out and then sliced some rolls in half, putting them in the skillet and allowing them to toast for about a minute.

I put the chicken breasts on the rolls, topped it with some shredded Parmesan cheese, the onions, lettuce and tomatoes and finished with some Caesar dressing.  Then...VOILA!!!  Dinner was served!!!

Again...HOLY COW.  This was just too delicious.  This made four servings at only 310 calories/serving and the cost was only $2.22/serving!!  YUM!

Here's the recipe:

4 boneless, skinless chicken breasts (about 1 pound)

4 small hard rolls (about 4 x 3 inches), split

4 slices red onion

1 tomato, sliced

1/3 cup fat-free Caesar dressing

2 tablespoons shredded Parmesan cheese

4 leaves romaine lettuce

Happy cooking everyone!!

Skinny Taco Stuffed Peppers

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Super easy, super delicious and super low calorie!  This meal was tasty for sure and I absolutely suggest making this!

First thing's first: I started to boil a pot of water while I halved my peppers and seeded them.  I also set the oven to preheat to 350 degrees at this time.

While the water was starting to boil, I also started to cook some ground turkey in a nonstick skillet over medium heat.  As the turkey was cooking, I added two halves of peppers at a time into the boiling water and allowed those to boil for three minutes, setting them onto a cookie sheet once they were done.

Once the turkey had browned, I drained it and then added some taco seasoning and salsa and mixed it together, and then I added some shredded cheddar cheese and let that heat until melted.

When the meat mixture was done and the peppers boiled, I filled each pepper with the meat mixture and allowed those to cook for 22 minutes.  Once that was done, VIOLA!!!  Dinner was served!!!!!

I actually doubled this recipe because it was so low calorie and we each got two peppers which were DELICIOUS.  However, the single serving recipe made 4 servings at only 166 calories per serving!!!  AAAAAAAAAAAnd it was only $1.14/serving!  WHAT?????  As you can see, I also added some sour cream (on mine only, my boys don't seem to enjoy that like I do), which only added another 30 calories (I make sure to get the light version!) and some delicious Tapatio.  Yum!!!

Here's the recipe:

2 large green bell peppers

1 pound ground turkey

2 teaspoons taco seasoning

2 tablespoons salsa

1/4 cup shredded cheddar cheese

Happy cooking everyone!!

Hubs Can Cook Edition: Bacon Cheeseburger Tacos

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Bacon??  Tacos??  Oh mercy, this meal did me in!  The best part was I can't even take credit for making this meal, my hubs surprised me after work and was already cooking it!  Such a wonderful man!  :)  My hubs actually told me the other day (in reference to some guacamole hummus I made the other day) that I should always try to combine two of his favorite things into one and then he went ahead and did that for me, yay!

So, I'm going over the "how to" based on what my hubs relayed to me!  First thing's first: my hubs cooked some extra lean ground beef with some chopped onion in a nonstick skillet over medium-high heat for about 7 minutes.  Once it was cooked, he drained it and then added some taco seasoning and water, allowing it to cook over medium heat for another 4 minutes or so.  He stirred it frequently until it thickened and then added some salsa con queso dip to it, as well.

During this time he was also cooking the bacon, allowing it cool and then chopping it into smaller bits.  He ALSO chopped some tomatoes and shredded some lettuce.  Once that was all done and the bacon was cooked, he heated up some hard and soft taco shells in the microwave for about 30 seconds or so.  Then he filled the taco shells with the meat mixture and topped it with the lettuce tomato and bacon and VOILA!!!  Dinner was served!!!

This meal was absolutely amazing and was only 350 calories for 2 tacos!!  WHAT!!  I know!  It made 6 servings at only $2.12/serving!  Talk about amazing!

Here's the recipe:

1 pound extra lean ground beef

1 medium onion chopped (about 1/2 cup)

2 tablespoons taco seasoning (hubs used my homemade one, or you can use one package of pre-made)

2/3 cup water

1/2 cup salsa con queso dip

1 box hard and soft taco shells (6 hard and 6 soft)

1 1/2 cups shredded lettuce

1 large tomato, chopped

6 slices bacon, cooked and crumbled

Happy cooking everyone!!!!!

Baked Teriyaki Chicken with Frozen Vegetable Stir-Fry

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HOLY DELICIOUSNESS!!!!  This chicken was so good my husband taps me on the arm afterwards, looks me seriously in the eye and says, "I love you so much right now."  Hahaha, but seriously, this was ridiculously delicious.

So first thing's first: I got a small saucepan and put cornstarch, cold water, white sugar, soy sauce, apple cider vinegar, minced garlic, ground ginger and black pepper into it.  I mixed that well and put it over low heat, stirring often while it thickened.  While I was heating that, I also preheated my oven to 425 degrees, lightly spraying a 9 x 13 baking dish with cooking spray.

Once the sauce had thickened somewhat (I had cooked it for about 7-10 minutes), I placed my chicken breasts into the prepped baking dish and brushed the sauce over the chicken, turning it to coat the other side as well.  I then put it into my preheated oven and allowed it to cook for 30 minutes, brushing it with more sauce every 10 minutes.

When the 30 minutes were up, I flipped the chicken and let it cook for a final 30 minutes, making sure to brush it with additional sauce every 10 minutes as well.  During the last 15 minutes of the chicken, I started to cook the stir-fry.  First thing's first on that: I mixed soy sauce, brown sugar, garlic powder and peanut butter in a small bowl.  Then I put some olive oil into a skillet, heating it over medium heat and adding a bag of frozen veggies once it had preheated.  I allowed that to cook for about 7-10 minutes, then added the pre-mixed sauce.  I served that with the chicken and VOILA!!!  Dinner was served!

All my boys FREAKED out over the chicken and my oldest actually tried to figure out what I had put into the veggies (their palettes are so defined!) and he was surprised to hear peanut butter.  It does sound weird but it was amazing.

The chicken made four servings at 272 calories/serving and veggies made 6 serving at 88/serving.  However, since this was such a low calorie meal, I split the veggies equally, so it was more like 1 1/2 servings at 132 calories, which STILL only came to 404 calories for the entire meal!  Yowza!!  The best part, of course, is that it was only $1.97/serving!  Whoop whoop!

Here's the recipe!!

Baked Teriyaki Chicken:

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup apple cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon black pepper

4 boneless skinless chicken breasts

Frozen Vegetable Stir-Fry:

2 tablespoons soy sauce

1 tablespoon brown sugar

2 teaspoons garlic powder

2 teaspoons peanut butter

2 teaspoons olive oil

1 (16 ounces) package frozen mixed vegetables

Happy cooking everyone!!!!