BBQ Chicken Quesadillas (made from leftovers)

As I promised!!
Here is the second meal I created with my initial Crock Pot Hawaiian BBQ Chicken recipe (from blog 7-24-12).  Although, it was indeed delicious, I was thinking about variety and decided to take the left overs and make something different.  For the first dinner, I served the Crock Pot dish over brown rice and voila...very simple and very delish.

Now, just as easy but different here is.......

Dinner #2
BBQ Chicken Quesadillas

Whole Wheat Tortillas
Crock Pot Hawaiian BBQ Chicken (see blog 7-24-12)
Reduced Fat Colby & Monterey Cheese Blend

Heat wheat tortilla on stovetop.
Sprinkle cheese blend on 1/2 tortilla.
Spread BBQ chicken over cheese.
Fold tortilla and microwave for 30 seconds (just to warm up chicken and melt cheese blend).

Amazing the second day!  Super easy and delicious.  

I have added light sour cream and guacamole to my quesadillas but this time I kept it simple and it was YUMMY! 

JUST AS EASY &  DELICIOUS = Another Win Win

Tomorrows dinner.......Whole Wheat BBQ Chicken Pizza.......

Crock Pot Hawaiian BBQ Chicken

I have a handful of recipes that I turn to when all else fails.
I am going back to basics!!  I am talking about less than 5 minutes prep time!!

BONUS::  This recipe can be used as two or more different dinners!!  We all know that left overs can sometimes be just that, LEFT OVER (on purpose).  This is a MUST KEEP!!

I am going to use this Crock Pot mixture for the next three dinners and make them all different.

Crock Pot Hawaiian BBQ Chicken

2 1/2 -3 oz bag of frozen chicken breast
1 bottle of favorite bbq sauce (I used Hot & Spicy from Fresh & Easy and I have used Baby Rays)
1 can of pineapple chunks, 2/3 drained (I keep a little of the pineapple juice to help marinate the chicken).

Dump frozen chicken into Crock Pot.
Pour bbq sauce over frozen chicken.
Throw in the can of pineapple chunks + 1/3 of pineapple juice.

Cook on high for 3-4 hours or low for 5-6 hours.
**I cooked my batch on low for 6 hours.



Dinner #1
Hawaiian BBQ Chicken over Brown Rice

Super yummy and light but very filling.  The pineapple gives it a good twist and using a spicy bbq sauce helps to give the recipe a kick!  I loved using Baby Rays, but we recently had a Fresh & Easy neighborhood market open up very close to home so I try and get everything I need from there.  Their Hot & Spicy bbq sauce is amazing and does the magical trick!  

EASY & DELICIOUS = Win Win.

For tomorrows dinner.....BBQ Chicken Quesadillas.  Yes Please!

Stay tuned....

Crock Pot Low Cal Creamy Chicken

I have a collection of super duper easy go-to recipes for those days that I don't even want to think about "what's for dinner".  I will share them as I make them.  I know how important it is to be able to put something together without necessarily requiring a lot of time and preparation.  My #1 tool that has proven to be extremely helpful, especially now with toddlers, has been my CROCK POT!!  I tend to keep my eyes peeled for those Crock Pot recipes!!!

Upon my search for low calorie and super easy no nonsense recipes, I found probably the #1 so far.  I had everyones approval (even both my toddlers) so I will share!!

Crock Pot Creamy Chicken

2 1/2 - 3oz bag of frozen chicken breast tenders
8 oz cream cheese, 1/3 less fat
1 can of black beans, drained
1 can of corn, drained
1 can rotel

**My own note:  The first time I made this recipe, I used neufchatel cheese and it tasted the same in case you do not find the lower fat cream cheese.  Do not use fat free cream cheese.  Also, I love a "kick" in my food, so in the end I added fresh salsa to top it.
Y-U-M-M-Y.

Directions:  Dump frozen bag of chicken in Crock Pot.
                   Next, add less fat cream cheese on top of frozen chicken.
                   Add can of drained black beans and corn.
                   Add can of rotel.

Cover and cook in the Crock Pot on low for 6-8 hours.

Every couple of hours, stir the ingredients. 

After 6 hours, shred chicken and mix the mixture together.

Serve as desired.  I served it over whole wheat tortillas or over brown rice.  I top it with fresh salsa to add a "kick".  This filling is tasty in tacos, burritos, quesadillas, tostadas, nachos, and even by itself.

Mixture serves 6-8 adults with leftovers.

And for a treat.....I pair it with a glass of Skinny Girl Margarita or Skinny Girl Sangria ;)  

This is a great combo!!

Looking forward to starting the week on a good note.  Waking up early for a beast mode workout and my blended iced green protein shake immediately to follow.  

                 
                 

Sweet & Spicy Glazed Salmon

One of my biggest "excuses" for not cooking healthier more often than not is because I have to think about my family too.  Although my teenagers seem to be easy going in terms of what I cook, my husband on the other hand tends to be pickier.  If he even THINKS it's healthy, he automatically finds something to complain about with the dish.  I guess I need to remember that if he is hungry, he will eat.  That's something my pediatrician told me about my daughter and I suppose it can also apply to him!!  No more excuses.

"Excuses" set aside, I am on a search for some healthy yet tasty recipes!!  A serious scavenger hunt, if you will.  I am following some awesome blogs that share theirs and of course I would love to share mine.  Here was last nights dinner.  My husband and kids LOVE this.  It has been in our "family cook book" for a few years now.  Here it is.......

Sweet & Spicy Glazed Salmon

3 tbsp dark brown sugar

1 tbsp low-sodium soy sauce

4 tsp chinese-style hot mustard

1 tsp rice vinegar

4 (6-ounce) salmon fillets (about 1 inch thick)

cooking spray

1/4 tsp sea salt

1/4 tsp black pepper

Prep:

Preheat oven to 425°.

Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.

1. Place fish on a foil-lined pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.
2. Preheat broiler.
3. Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.

Deliciously paired with brown rice and asparagus.  YUMMY!!!

Blended Iced Green Protein Coffee Shake

Good morning and Happy Thursday!!

This morning, I got in my 5am workout and I couldn't feel any better than I do.  I recognize that my days are best after I make time for a workout.  Hmmm, why do I ever stop?  Laziness....  I have to get that under control!!  It is a well known fact that exercise releases endorphins which helps boost moods and lowers the rate of depression.  FREE ANTIDEPRESSANT!!  In fact, research has shown that exercise is an affective treatment for mild depression.

But it can't stop there.....

I need to fuel that workout with a GREAT MEAL!!

Because I workout so early, I tend to not be so hungry after.  I have learned that it is important to consume soon after the workout between 30 minutes to no longer than an hour.  So, I go for my POWER BREAKFAST in a cup!

Here it is......

Blended Iced Green Protein Coffee Shake

1 cup Spinach

1 cup Unsweetened Vanilla Almond Milk

1 scoop Whey Protein

1/2 Banana

2 tbsp Greek Yogurt

1 tbsp Instant Coffee

Blend it up and VOILA!!!

An awesome tasting protein packed Go-Go shake!!  The coffee helps me to keep moving ;)  Happy Thursday!!