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Bleu Cheese Bacon Burger

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5 from 4 votes

Bleu Cheese Bacon Burger

Course Dinner
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 6 people
Calories 284kcal

Ingredients

  • 2 pounds 93% lean ground beef
  • 1 Tablespoon onion powder
  • 1/3 teaspoon salt
  • 1 teaspoon pepper
  • 3 ounces bleu cheese crumbles
  • 6 slices Hormel Precooked Original Bacon diced
  • 6 hamburger buns log separately
  • additional burger toppings log separately

Instructions

  • Heat a grill or nonstick skillet over medium heat and spray generously with nonstick cooking spray.
  • In a large mixing bowl, combine beef, onion powder, salt, pepper, bleu cheese and bacon. Form into 6 equal size patties (approx. 6.1 ounces each).
  • Cook for 5-7 minutes on each side on the preheated grill until you reach desired doneness.
  • Serve on hamburger buns with desired toppings (log separately).

Notes

Nutrition info does not include bun or toppings.
MFP: MFF Bleu Cheese Bacon Burger
September 2022

Nutrition

Serving: 4.7 ounces | Calories: 284kcal | Carbohydrates: 1.7g | Protein: 35g | Fat: 15.2g
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Slow Cooker Apricot Chicken

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5 from 1 vote

Slow Cooker Apricot Chicken

Course Dinner
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 317kcal

Ingredients

  • 1 Tablespoon olive oil
  • 2 1/2 pounds boneless skinless chicken thighs
  • Salt and pepper to taste
  • 1/2 cup yellow onion diced
  • 1 cup Smuckers Simply Fruit Apricot Spread
  • 2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon dijon mustard
  • 1 teaspoon ginger paste
  • 1 Tablespoon fresh parsley chopped

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper on each side then place in the pan.
  • Cook for 4-5 minutes on each side until golden brown then place in a slow cooker sprayed with nonstick cooking spray.
  • Add onion to the same pan and cook for 5 minutes or until tender then place in the slow cooker over chicken.
  • In a small bowl, whisk together apricot preserves, soy sauce, dijon and ginger then pour over the chicken. Cover and cook on low for 6-8 hours.
  • After cooking, shred chicken in the slow cooker and mix into sauce. Garnish with fresh parsley before serving.

Notes

MFP: MFF Slow Cooker Apricot Chicken
September 2022

Nutrition

Serving: 6.6 ounces | Calories: 317kcal | Carbohydrates: 26.9g | Protein: 32.2g | Fat: 9g
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Mexican Street Corn

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5 from 1 vote

Mexican Street Corn

Course Side Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Calories 240kcal

Ingredients

  • 6 (6 ounce) corn cobs husked and trimmed
  • 1/4 cup plain nonfat Greek yogurt
  • 1/4 cup light mayonnaise
  • 1 Tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) grated cotija cheese
  • 1/4 cup fresh cilantro chopped

Instructions

  • Spray a grill or cast iron skillet with nonstick cooking spray and heat to medium-high heat. Add the corn on the cob to the grill or skillet and char each side for 2-3 minutes or until corn begins to brown and char.
  • Once all sides are lightly charred and kernels are bright yellow, remove from heat and place on a plate to cool; set aside.
  • In a small bowl, combine yogurt, mayonnaise, lime juice, chili powder and salt. Use a basting brush and spread on all sides of the corn then coat each piece of corn in cotija cheese.
  • Sprinkle chopped cilantro on top of corn and serve.

Notes

MFP: MFF Mexican Street Corn
September 2022

Nutrition

Serving: 7ounces | Calories: 240kcal | Carbohydrates: 28.9g | Protein: 10.7g | Fat: 9.1g
Posted on 6 Comments

Creamy Chicken Gnocchi Soup

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4.67 from 6 votes

Creamy Chicken Gnocchi Soup

Course Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 349kcal

Ingredients

  • 1 Tablespoon olive oil
  • 1 cup celery diced
  • 1/2 cup yellow onion diced
  • 1 Tablespoon garlic minced
  • 1/2 cup shredded carrots
  • 1 pound cooked chicken diced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon thyme
  • 16 ounces potato gnocchi
  • 2 cups low-fat 1% milk
  • 1/2 cup nonfat plain Greek yogurt
  • 1 cup fresh baby spinach

Instructions

  • Heat oil in a large pot over medium heat. Add celery, onion, garlic and carrots and sauté for 2-3 minutes or until onions are tender.
  • Add chicken, chicken broth, salt, pepper and thyme and mix until combined then bring to a boil. Once boiling, stir in gnocchi and boil for 3-4 minutes. Reduce heat to low and let simmer for 10 minutes.
  • Stir in milk, yogurt and spinach and cook another 2- 3 minutes or until spinach is wilted.

Notes

MFP: MFF Creamy Chicken Gnocchi Soup
September 2022

Nutrition

Serving: 14 ounces | Calories: 349kcal | Carbohydrates: 37.3g | Protein: 34.5g | Fat: 6.9g
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Baked Zucchini Fries

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5 from 1 vote

Baked Zucchini Fries

Course Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 164kcal

Ingredients

  • 1 1/2 pounds zucchini
  • 3 eggs
  • 1 cup plain panko breadcrumbs
  • 2/3 cup all-purpose flour
  • 1/2 cup finely grated parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper

Instructions

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray; set aside.
  • Prepare zucchini by cutting off the ends then cutting into strips or fries approximately 1⁄2 inch thick. Place cut zucchini on a clean dish towel or paper towels and gently pat dry to remove excess moisture; set aside.
  • Whisk eggs together in a shallow bowl. In a separate bowl or dish, combine breadcrumbs, flour, parmesan, salt, onion powder and pepper.
  • Dip zucchini strips into egg wash then coat in bread crumb mixture and place on prepared baking sheet.
  • Spray the top of the zucchini generously with nonstick cooking spray then bake for 30-35 minutes until golden and crisp on the outside.

Notes

MFP: MFF Baked Zucchini Fries
September 2022

Nutrition

Serving: 3.4oz | Calories: 164kcal | Carbohydrates: 21.5g | Protein: 8.8g | Fat: 4.8g
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Soft Dinner Rolls

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Soft Dinner Rolls

Course Side Dish
Prep Time 3 hours 25 minutes
Cook Time 20 minutes
Total Time 3 hours 45 minutes
Servings 15 rolls
Calories 112kcal

Ingredients

  • 1 cup low-fat 1% milk warmed
  • 2 1/4 teaspoons active dry yeast
  • 2 Tablespoons sugar
  • 1 large egg
  • 1/4 cup I Can’t Believe It’s Not Butter Light
  • 1 teaspoon salt
  • 3 cups bread flour

Instructions

  • Whisk together warm milk, yeast and sugar together in the bowl of a stand mixer (or large mixing bowl). Cover and let sit for 5 minutes.
  • Add egg, butter substitute, salt and 1 cup of flour. Using a dough hook or paddle attachment, beat on low speed for 30 seconds, scraping down the sides of the bowl with a rubber spatula. Add remaining 2 cups of flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl (about 2 minutes).
  • Knead the dough in the mixer for an additional 3 minutes, or knead by hand on a lightly floured surface. Spray a clean bowl with nonstick cooking spray, place dough inside and cover with plastic wrap. Let rise for 1-2 hours or until doubled in size.
  • Spray a 9×13-inch baking dish with nonstick cooking spray then punch down the dough and divide into 15 equal size pieces (approx. 2.2 ounces each) and shape into a smooth ball before placing in prepared pan.
  • Cover the pan with plastic wrap or a clean kitchen towel and let rise for 1 hour. Preheat oven to 350 degrees F. and bake for 20-25 minutes or until lightly golden brown on top.

Notes

MFP: MFF Soft Dinner Rolls
September 2022

Nutrition

Serving: 1.9ounces | Calories: 112kcal | Carbohydrates: 20.2g | Protein: 4.2g | Fat: 1.6g
Posted on 5 Comments

Slow Cooker Chicken Tinga Tacos

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5 from 5 votes

Slow Cooker Chicken Tinga Tacos

Course Dinner
Prep Time 20 minutes
Cook Time 4 hours 12 minutes
Total Time 4 hours 32 minutes
Servings 18 tacos
Calories 134kcal

Ingredients

  • 2 pounds boneless skinless chicken breast
  • 1 cup yellow onion diced
  • 3/4 cup mild red enchilada sauce
  • 3 chipotle peppers in adobo diced
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup shredded Mexican blend cheese
  • 18 yellow corn tortillas

Instructions

  • Place chicken breasts in a slow cooker sprayed with nonstick cooking spray. Add onion, enchilada sauce, chipotle peppers, oregano, cumin and salt; mix to combine. Cover and cook on low for 4-5 hours or high for 2-3 hours.
  • When finished cooking, place chicken in a separate bowl and shred. Mix in 1⁄4 cup of sauce from the slow cooker and cheese in with the chicken until combined; set aside.
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray a large baking sheet with nonstick cooking spray; set aside.
  • Wrap the tortillas in a slightly damp paper towel and microwave 6 at a time for 30 seconds to make them easier to fold. Divide chicken mixture evenly between tortillas (approx. 1.6 ounces each), fold in half and place on prepared baking sheet and gently press down to hold shape. If desired, brush some additional sauce from the slow cooker on the tops of the tacos.
  • Bake for 8-10 minutes, or until heated through and cheese has melted. Turn oven to high broil and cook for an additional 1-2 minutes or until tortillas are golden brown.

Notes

Serving size – 1 taco – 2.2 ounces
MFP: MFF Slow Cooker Chicken Tinga Tacos
September 2022

Nutrition

Serving: 2.2 ounces | Calories: 134kcal | Carbohydrates: 11.9g | Protein: 12.8g | Fat: 3.9g
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Teriyaki Beef Skillet

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4 from 1 vote

Teriyaki Beef Skillet

Course Dinner
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 414kcal

Ingredients

  • 2 pounds 93% lean ground beef
  • 1 cup yellow onion diced
  • 2 teaspoons garlic minced
  • 2 teaspoons ginger paste
  • 1 1/2 cups Soy Vay Less Sodium Veri Veri Teriyaki Sauce
  • 1/4 cup green onion sliced

Instructions

  • Add ground beef and onion to a large skillet over medium-high heat and cook for 6-8 minutes, breaking up meat, until meat is cooked through and onion is tender. Add garlic and ginger paste then cook for an additional minute. Drain excess grease.
  • Stir in teriyaki sauce and bring to a low simmer. Let cook for 3-5 minutes until heated through and sauce slightly thickens.
  • Garnish with green onion before serving.

Notes

MFP: MFF Teriyaki Beef Skillet
September 2022

Nutrition

Serving: 6.7ounces | Calories: 414kcal | Carbohydrates: 35.2g | Protein: 35.1g | Fat: 14.8g
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Berry Cobbler

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Berry Cobbler

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Calories 148kcal

Ingredients

  • 1 pound frozen mixed berries
  • 2 Tablespoons erythritol granulated sweetener or other zero calorie sweetener
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup Kodiak Cakes Buttermilk Power Cakes Mix
  • 1/2 cup old fashioned oats
  • 50 grams vanilla protein powder
  • 1/2 cup erythritol granulated sweetener
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 2 Tablespoons low-fat 1% milk

Instructions

  • Preheat oven to 350 degrees F. Spray a 9×9-inch baking dish with nonstick cooking spray; set aside.
  • In a large mixing bowl, combine berries, 2 Tablespoons sweetener, cornstarch, lemon juice and vanilla extract then spread evenly into prepared pan.
  • In a separate bowl, combine Kodiak Cakes, oats, protein powder, 1/2 cup sweetener, cinnamon, eggs and milk until just combined. Crumble mixture on top of berries.
  • Bake for 18-20 minutes or until golden brown on top. Remove from oven and let cool for 5 minutes before serving.

Notes

MFP: MFF Berry Cobbler
September 2022

Nutrition

Serving: 4.2 ounces | Calories: 148kcal | Carbohydrates: 20.4g | Protein: 11.3g | Fat: 2.3g
Posted on 3 Comments

Creamy Shrimp Enchiladas

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5 from 3 votes

Creamy Shrimp Enchiladas

Course Dinner
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 people
Calories 341kcal

Ingredients

Enchiladas:

  • 1 Tablespoon olive oil
  • 1/2 cup red bell pepper diced
  • 1/2 cup green bell pepper diced
  • 1/2 cup yellow onion diced
  • 1 Tablespoon garlic minced
  • 1 1/2 pounds fully cooked shrimp peeled and deveined; diced
  • 1/4 cup fresh cilantro chopped
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 1/2 cups Mexican blend shredded cheese divided
  • 8 Xtreme Wellness Tortilla Wraps

Cream Sauce:

  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup nonfat plain Greek yogurt
  • 1 (4 ounce) can diced green chilis
  • 1/4 cup mild green enchilada sauce
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick cooking spray; set aside.
  • Heat olive oil in a large skillet over medium-high heat. Sauté bell peppers and onion for 3-5 minutes or until tender. Add garlic and cook for an additional minute.
  • In a large bowl, combine bell pepper mixture, diced shrimp, cilantro, salt, chili powder, cumin and 1 cup of cheese. Divide mixture evenly between tortillas, roll up and place seam-side down in prepared pan.
  • To make the cream sauce, melt butter in a large skillet over medium-high heat. Add flour and whisk until combined and cook, stirring continuously, for 1 minute. Slowly whisk in broth until completely smooth. Cook, stirring occasionally, for 5 minutes or until sauce thickens. Remove from heat and mix in Greek yogurt, green chiles and enchilada sauce.
  • Pour evenly over the top of enchiladas and top with remaining 1⁄2 cup cheese. Bake for 25-30 minutes, or until heated through, then turn oven to high broil and cook for 1-2 more minutes or until golden brown.

Notes

MFP: MFF Creamy Shrimp Enchiladas
September 2022

Nutrition

Serving: 9.2ounces | Calories: 341kcal | Carbohydrates: 22.4g | Protein: 33.5g | Fat: 13g