Egg Roll Bowl

This dish seems to be all the rage right now. It’s a healthier low carb option to an egg roll! You can really mix this up with any ingredients you like. It’s a great dish for a weeknight because it can be put together very quick! I’ve been asked to make it and post my recipe, so here it is. I personally don’t think it’s fantastic, but it’s a good healthier meal for a weeknight! Give it a try and you be the judge!

Egg Roll Bowl

Ingredients:
1 lb ground turkey/pork/chicken
16 oz bag- tri color coleslaw
1T olive oil
2 garlic cloves, minced
1 small onion, diced
1 red pepper, diced
2 T light soy sauce
2 T Hoisin sauce
1 t salt
1 t pepper
1 t chili powder
1/2 cup water chestnuts, optional

Optional Toppings:
green onions
sriracha
avocado
sesame seeds

Directions: Heat a medium sauté pan on medium high heat. Add in the ground meat and brown the meat until fully cooked, breaking up into small pieces. Once the meat is cooked, take out and set aside. Add in the olive oil to the pan and let heat 2 minutes. Next add in the garlic, onion, and red pepper and let cook about 3-4 minutes, until slightly tender. Then add in the coleslaw and mix well. Cook until the coleslaw starts to soften. (Note: watch that it doesn’t get to soft or it will become mushy.) Cook about 7-8 minutes, mixing often. Reduce or add time depending on how fast the coleslaw is cooking. Return the meat to the pan. Lower the heat to low and add in the soy sauce and hoisin sauce, mix well. Season the mixture with salt, pepper and chili powder. If using the water chestnuts add those in and mix. Cook on low for 5 minutes until everything is heated through. To serve, add to a bowl top with green onions, siracha and avocado or any toppings of your choice and enjoy!

Healthy Air Fryer Chicken Thighs

I just recently started Weight Watchers again for the new year. It’s time to really get it together. Last year was a mess with eating and I feel like I didn’t focus on the healthy eating as much as I should have. Since I got this air fryer I’ve made so many dishes so it’s definitely helping me eat better. The things you can do with it, are endless.

This chicken recipe is marinated with Greek yogurt. The yogurt makes it super juicy and moist. I love the flavor it gives, too. Instead of using a marinade with oil this is a healthier lighter alternative. You have to give this recipe a try!

Please keep in mind not all air fryers are created equally. You may need to adjust the temp and cook time to your specific model type.

Healthy Air Fryer Chicken Thighs

Ingredients:
1 cup non fat Greek yogurt
2 T ranch seasoning
1 T olive oil
6-8 chicken thighs, boneless & skinless

Directions: In a small bowl mix together Greek yogurt, ranch seasoning and olive oil. In a deep dish pan or zip lock bag add the chicken and cover chicken with the Greek yogurt mixture on both sides. Let marinade for at least 30 minutes or up to 24 hours.

To cook, preheat the air fryer. Spray the basket or rack with cooking spray. Line the bottom of the air fryer with foil for easy clean up. (Note: I have an oven air fryer) Add chicken to the rack and cook at 370° for 17-19 minutes, flipping halfway through. I like the nice charred edges on the chicken, however you can reduce time if you prefer. Check the chicken with an instant read thermometer. The internal temp at the thickest part of the thigh should be 165°. You may need to cook the chicken in batches, or if you have an oven air fryer, you can add 2 racks and rotate racks half way through. Let rest a few minutes before enjoying.

Crockpot Chicken Enchilada Soup

There is nothing more comforting than a nice bowl of soup. This chicken enchilada soup is full of flavor and is relativity healthy. I actually use no butter at all. Cheese just goes on top and it’s full of some delicious veggies.

Crockpot Chicken Enchilada Soup

Ingredients:

Chicken:
1.5 -2 lbs chicken breast
1 cup jarred salsa (red any spice level)
1/4 cup water
1/2 packet low sodium taco seasoning

Soup:
15 oz can black beans, no salt (drained and rinsed)
6 cups low sodium chicken broth
1 10 oz can mild red enchilada sauce
1/2 packet low sodium taco seasoning
2 T tomato paste
10 oz can Rotel with green chilies, no salt added
1 cup frozen corn
1 medium onion, diced
1 t salt
1 t pepper
1/4 cup chopped cilantro

Toppings:
avocado
sour cream
cheese
cilantro
onions
jalapeños
tortilla strips or chips

Directions: Add chicken to crockpot. Sprinkle with half the taco seasoning. Top the chicken with the 1 cup of salsa. Add in 1/4 cup of water and cook on low 3-4 hours or until the chicken is tender enough to shred. Once chicken is done remove and shredded using 2 forks.

Next Add the chicken back to the crockpot and add in the rotel, corn, black beans and onion and mix well. Next add in the chicken broth, the rest of the taco seasoning and cilantro. Then next mix in the tomato paste and let cook for 2 hours. After 2 hours add in the red enchilada cause and let cook another hour.

To serve add to soup bowl and top with your favorite toppings and enjoy!

Note: I cook for longer to build the flavors and give it a stronger taste. You don’t need to do that. Once the chicken is cooked you can really just add the rest of the ingredients and cook for like another hour or 2. This soup is healthy and great to freeze! I you have cooked chicken, just add that with all the ingredients to crockpot and let cook.

Buffalo Chicken Enchiladas

These buffalo chicken enchilads are a hit for any buffalo chicken fan! These are nice and spicy! Great flavors and a spin a regular enchilada! I made this recipe for someone but I needed to have some pictures so I made 2 for myself just so show how to make and how they came out! Super yummy. Give it a try!

Buffalo Chicken Enchiladas

Ingredients:
4 cups buffalo chicken (Recipe posted under crockpot meals)
3 cups shredded cheese
8-10 medium soft tortillas
3 cups buffalo sauce
1 cup sour cream

Toppings:
blue cheese
blue cheese or ranch dressing
sour cream

Direction: Preheat oven 375°. In a medium bowl add in sour cream and buffalo sauce, mix well. Take a 13×9 baking dish and cover the bottom with the buffalo sauce. In a medium bowl add in the chicken and 2 cups of shredded cheese, mix well. Next take a tortilla and add in a few spoonful of the buffalo chicken mixture. Roll up the tortilla and place in the baking dish, continue with all remaining tortillas to fill the pan. Note: You may need more or less tortillas depending on how much mixture you put in.)

After all tortillas are rolled take the remaining buffalo wing sauce mixture and top completely over all of the tortillas evenly. Lastly sprinkle tortillas with the last cup of shredded cheese, evenly. Place in the oven and bake 30-40 minutes or until they are nice and bubbly and the cheese is melted. To serve, top with blue cheese crumbles, sour cream or ranch/blue cheese dressing. Enjoy!


Buffalo Shredded Chicken (Crockpot Recipe)

This shredded buffalo chicken recipe is so easy to make in the crockpot! The meat is so versatile you can use this meat so many ways. I actually made for my brother as he loves buffalo chicken. It can easily be used to make a buffalo chicken sandwich or wrap. You can eat on it’s own or top it over rice and noodles or you can also make into enchiladas. If you love buffalo wings this recipe is for you. To keep a little less fattening I didn’t add any liquid dressings like ranch or blue cheese. I used low fat cream cheese. It comes out so delicious!!

Crockpot Buffalo Shredded Chicken

Ingredients:
4lb chicken breasts, boneless, skinless
2-3 cups Buffalo wing sauce
1 Ranch packet seasoning
8 oz reduced cream cheese, cut in cubes

Directions: Add a crockpot bag liner to your crockpot. (See link below for what I use from Amazon) Add in your chicken breasts. Using half the seasoning packet of Ranch sprinkle both sides of chicken. Let cook on low 2 hours.

After the 2 hours add in and cover the chicken breast completely with buffalo sauce. Let cook another 2-3 hours on low until the chicken is fully cooked. (Note: It may be less, or more time depending on the thickness of the breasts, Mine were pretty thick.)

Remove chicken from the crockpot and add to a large bowl. Using 2 forks, shred the chicken completely.

Add chicken back into the crock pot and add in the chunks of cream cheese and mix well. Sprinkle on the rest of the ranch seasoning. Let cook another 15-30 minutes until the cream cheese is completely melted. Mix well. Remove from crock put and enjoy. Serve however you like. This recipe is also great for the freezer.

Creamy Spinach & Artichoke Chicken

I love making a new chicken dish! Especially one that comes out so juicy and tasty! If you like spinach artichoke dip, this dish is for you! I have a little secret too! This dish can easily be made with store bought spinach and artichoke dip for a super quick meal! I actually tried it both ways and I’ll be honest they were both just as good!

Try this recipe whichever way you’d like, but just TRY it!

Creamy Spinach & Artichoke Chicken

Ingredients:
6 chicken breasts or boneless & skinless thighs
1 T olive oil
1/2 cup shredded mozzarella cheese

Topping:
Home made Recipe below or store bought spinach artichoke dip
8 oz frozen spinach, defrosted
1 can artichokes, drained and coarsely chopped
6 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Romano or parmesan cheese
2 garlic cloves, minced
1 t salt
1 t pepper

Directions: Preheat oven 375. In a medium bowl add in the chopped artichokes and spinach (note: make sure to squeeze the spinach to drain out all the liquid.) Add in the cream cheese, mayo, cheese and garlic. Season with salt and pepper and mix well. Set aside.

Heat a medium sauté pan on medium high heat. Add in oil and heat 2 minutes. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and brown on both sides. Brown in batches if needed. Remove from pan and add to a oven safe baking dish.

Add a large spoonful of the spinach mixture to each piece of chicken and spread evenly. Top with shredded mozzarella. Bake in the oven 20-30 minutes depending on chicken thickness. The chicken is cooked when it reaches 165. Remove from the oven and let rest 5 minutes before serving!