Philly Cheesesteak Sloppy Joes

These are amazing! My dad and Will ate a ton. So good, so easy, and so yum!! Must make!


1 lb lean ground beef
1 tbsp olive oil
1 small onion, chopped
1 green pepper, chopped
1 tbsp cornstarch
1 c beef broth
1/4 cup A-1 steak sauce
2 tsp peppercorn steak seasoning (like McCormick Montreal Steak Seasoning)
1/4 tsp salt
1/4 tsp ground black pepper
Sliced Provolone or Mozzarella
Hamburger Buns

Brown beef in a large skillet. Drain fat & set aside. In the same pan heat olive oil & sauté onion & pepper for 4 minutes until starting to soften. Return beef to the pan with the vegetables.

Whisk cornstarch with a little bit of water, and add into beef broth. Add the steak sauce & beef broth/cornstarch mixture to the meat. Add steak seasoning, salt & pepper. Simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed.

Toast hamburger buns (if desired) & top with meat mixture & a slice of cheese. (I placed my slice of cheese in the warm pan with the meat, waited until it melted & scooped up the cheesy meat mixture onto my bun.)


Original recipe found here.

Fiesta Chicken Enchiladas (WW Recipe)

I love trying new enchiladas recipes! This one is a Weight Watchers recipe of course, and it's different from many of the "skinny" enchiladas I've tried. You use cream cheese in the filling. Delicious!



1 lb cooked chicken, cut into bite-size pieces
1 large green pepper, chopped
1 large red pepper, chopped
1 small onion, diced
1 tbsp chili powder
1 c salsa of choice
4 oz 1/3 less fat cream cheese
1 c Mexican 2% shredded cheese, divided

Heat oven to 375ºF. Heat large skillet sprayed with cooking spray on medium heat. Add peppers, onions, and chili powder; cook and stir 5 min, then add in chicken. Stir in 1/2 cup salsa and cream cheese; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended. Stir in 1/2 cup shredded cheese.

Spoon heaping 1/3 cup mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover. Bake 20 min. or until heated through.



Original recipe found here.

Baked Chimichangas

Awesome! You must make these. Even baked, they get nice and crispy. They are saucy and cheesy and delicious!!



1 lb ground turkey breast
1 large onion, finely chopped
2 garlic cloves, minced
4 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 (15 ounce) can tomato sauce
4 tbsp mild green chilies, chopped
1 c reduced-fat cheddar cheese, shredded
8 (8 inch) fat free tortillas, flour


Preheat the oven to 400 degrees. Spray a nonstick baking sheet with nonstick spray; set aside. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.

Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese.

Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes (you don't have to turn them). Top with whatever you like, and enjoy!


Original recipe found here.

Slow-Cooker Thai Chicken

DELICIOUS! Instead of using real peanut butter, you use PB2!! Saving a bunch of calories. Obviously easy, being a slow-cooker meal. I have never cooked with boneless, skinless chicken thighs before - but they are delish! The sauce is yummy and we used linguine made from mostly veggies. Definitely a success!! Served with these awesome Baked Vegetable Egg Rolls!




4 tbsp PB2 (or 1/4 cup of peanut butter)
3/4 c light coconut milk
1 tbsp Sriracha
2 tbsp lime juice
1 tbsp low-sodium soy sauce
1 packet of Truvia (or a tbsp of sugar)
2 tbsp grated fresh ginger (I buy the kind in a tube - way easier!)
1 1/2 lbs boneless skinless chicken thighs (about 6 - 8 thighs)
1/3 c chopped peanuts, for topping
4 tbsp chopped cilantro, for topping

Combine 4 tbsp of PB2 with 3/4 cup of light coconut milk in a medium bowl. Stir well to reconstitute the PB2. Then add in 1 tbsp Sriracha, 2 tbsp lime juice, 1 tbsp soy sauce, 1 packet of Truvia, and 2 tbsp of ginger. Stir well to combine.

Pour contents of bowl into your slow cooker and add trimmed chicken thighs, turning to coat. Cook on high for 2 1/2-3 hours or low for  -5ish hours. Cooking times may vary with different slow cookers. 

Serve on top of whole wheat or veggie linguine. If you serve it with linguine, remove the chicken from the slow cooker, and toss the cooked and drained pasta in with the sauce and give it a stir! YUM! (there will be lots of sauce) Top with chopped peanuts and cilantro.

Original recipe found here.

Baked Vegetable Egg Rolls

These are fabulous!! The site with the original recipe has great step by step pictures if you're not sure how to fold the egg roll!




1 tsp olive oil
2 c savoy cabbage, chopped
2 c shredded carrots
2 c bean sprouts (or 1 can)
1 can water chestnuts, chopped
2 tbsp green onions, sliced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp corn starch
1/4 c water
14 egg roll wraps
Sweet chili dipping sauce or sweet and sour sauce (for dipping)


Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

Original recipe found here.

Shrimp Tacos with Creamy Chipotle Sauce

I know I haven't been posting many new recipes... but I have been cooking - all the time!! Just not new things. But I finally tried out some new recipes and I am catching up on posting them now.

I am obsessed with the shrimp tacos from El Porton. They are amazing. I've been wanting to replicate them, but I kinda had a thing about cooking with shrimp... didn't really do it or know what to do. I decided to branch out and my mom helped. These were delicious and easy! Highly recommend.



8 small tortillas (used 60 cal ones)
32 large shrimp/prawns
1 avocado, diced
1/2 bag cole slaw, mixed with cole slaw dressing
 handful of fresh cilantro
1/2 c plain nonfat Greek yogurt
2 chipotles en adobo
2 garlic cloves
cumin
chili powder
Using a food processor, add the yogurt, chipotle en adobo, garlic and cumin and blend until smooth and put aside. Toss shrimp with some chili powder and cumin. Heat a little oil in a pan and add the shrimp and cook for about 5 minutes (depending on if they are raw or not). Make your taco however you'd like!
Original recipe found here.

Skinny Pineapple Chicken Salad

OMG. This is my new obsession. This is SO good. I love the crunchiness the carrots & almonds add, plus the sweetness of the pineapple. Light mayo and Greek yogurt make it way healthier than regular chicken salad. I will be taking this for lunch for sure!!



2 ½ c cooked chicken breast, chopped
8 oz can crushed pineapple in 100% juice, drained
¼ c roasted almonds (I used slivered almonds)
½ c matchstick carrots
¼ c green onions, finely chopped
¼ c light mayo
¼ c plain fat-free Greek yogurt
1 tbsp Worcestershire sauce
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
4 Flat-Out Flatbread wraps (I used a 60 cal low-carb tortilla)

In a medium size bowl, combine chopped chicken, pineapple, almonds, carrots, and green onions. Toss to combine. In a separate bowl, combine light mayonnaise, Greek yogurt, Worcestershire sauce, garlic powder, salt, and black pepper. Whisk ingredients together. Transfer mayo mixture to chicken mixture and stir well to combine all ingredients. If you want to make a wrap, add equal parts of chicken salad to the center of each Flatbread wrap. Roll and fold each wrap tightly. Serve immediately or refrigerate.

Original recipe found here.
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