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Grilled Huli Huli Chicken

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5 from 5 votes

Grilled Huli Huli Chicken

Course Dinner, Main Course
Prep Time 4 hours 10 minutes
Cook Time 16 minutes
Total Time 4 hours 26 minutes
Servings 6 people
Calories 251kcal

Ingredients

  • 3 pounds boneless skinless chicken thighs
  • 3/4 cup pineapple juice
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 1/3 cup ketchup
  • 1/4 cup low-sodium chicken broth
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic minced

Instructions

  • Place chicken thighs in a gallon-sized resealable bag.
  • In a mixing bowl, whisk together remaining ingredients then pour marinade over the chicken, seal bag and store in the refrigerator for at least 4 hours (preferably overnight).
  • Preheat grill to medium heat. Discard marinade and cook chicken for 6-8 minutes on each side or until cooked through and reaches internal temperature of 165 degrees F.

Notes

MFP: MFF Grilled Huli Huli Chicken

Nutrition

Serving: 3.4ounces | Calories: 251kcal | Carbohydrates: 13.3g | Protein: 34g | Fat: 6.9g
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Grilled Teriyaki Pork Chops

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5 from 2 votes

Grilled Teriyaki Pork Chops

Course Dinner, Main Course
Prep Time 4 hours 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Servings 6 people
Calories 300kcal

Ingredients

  • 2 pounds boneless pork loin chops
  • 2/3 cup low-sodium soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup rice vinegar
  • 1 Tablespoon garlic minced
  • 1 Tablespoon ginger paste

Instructions

  • Place pork chops in a gallon-size resealable bag.
  • In a mixing bowl, whisk together remaining ingredients then pour over meat. Seal bag and place in the refrigerator for at least 4 hours (preferably overnight).
  • Heat grill to medium heat. Discard marinade and cook pork chops for 4-5 minutes on each side or until cooked through and reaches an internal temperature of 145 degrees F.

Notes

MFP: MFF Grilled Teriyaki Pork Chops

Nutrition

Serving: 4.1g | Calories: 300kcal | Carbohydrates: 14.8g | Protein: 32.7g | Fat: 12.2g
Posted on 6 Comments

Shrimp Lo Mein

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5 from 8 votes

Shrimp Lo Mein

Course Dinner
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Calories 447kcal

Ingredients

  • 1 (10 ounce) pkg. lo mein egg noodles
  • 2 Tablespoons sesame oil divided
  • 2 pounds cooked shrimp tail-off, deveined
  • 4 ounces bell pepper sliced
  • 4 ounces carrot sliced
  • 4 ounces onion sliced
  • 6 ounces broccoli florets
  • 1 Tablespoon garlic minced
  • Sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup sugar
  • 4 teaspoons sesame oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sriracha
  • 1 teaspoon cornstarch

Instructions

  • Cook noodles according to package directions; drain and set aside.
  • Heat 1 Tablespoon sesame oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side; remove from skillet and set aside on a plate.
  • Add remaining Tablespoon of sesame oil to the skillet, then add bell pepper, carrot, onion and broccoli. Cook for 4-5 minutes or until vegetables are tender. Add garlic and cook for an additional minute.
  • In a small bowl, whisk together all sauce ingredients then pour into the skillet. Add shrimp and cooked noodles and cook, stirring continuously, for a few minutes or until sauce has thickened.

Notes

MFP: MFF Shrimp Lo Mein

Nutrition

Serving: 12.1ounces | Calories: 447kcal | Carbohydrates: 48.1g | Protein: 45.4g | Fat: 8.2g
Posted on 7 Comments

Ground Beef Enchilada Casserole

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5 from 12 votes

Ground Beef Enchilada Casserole

Course Dinner, Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 484kcal

Ingredients

  • 1 1/2 pounds 93% lean ground beef
  • 1 cup yellow onion diced
  • 2 teaspoons garlic minced
  • 1 Tablespoon low-sodium taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 1/2 cups mild red enchilada sauce
  • 12 Mission Extra Thin Corn Tortillas
  • 2 cups shredded Mexican blend cheese

Instructions

  • Preheat the oven to 350 degrees F. Spray a 8×11-inch baking dish with nonstick cooking spray; set aside.
  • 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 cook for an additional minute. Drain excess grease.
  • Return skillet to heat and add taco seasoning, salt, pepper, beans and stir to combine.
  • Spread 1/2 cup enchilada sauce in the bottom of prepared pan. Top with a layer of 4 tortillas, 1/3 meat mixture and 2/3 cup shredded cheese. Repeat layers two more times.
  • Cover with foil and bake for 30 minutes, then remove foil and bake an additional 10 minutes.

Notes

MFP: MFF Ground Beef Enchilada Casserole

Nutrition

Serving: 10ounces | Calories: 484kcal | Carbohydrates: 36.6g | Protein: 37.9g | Fat: 20.7g
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Fish Tacos

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Fish Tacos

Course Dinner, Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 tacos
Calories 118kcal

Ingredients

  • Tacos:
  • 1 Tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1 1/2 pounds tilapia fillets
  • 1 Tablespoon olive oil
  • 12 Mission Extra Thin Yellow Corn Tortillas
  • Sauce:
  • 2 Tablespoons nonfat plain Greek yogurt
  • 1/4 cup light sour cream
  • 1 Tablespoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sriracha

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
  • In a small bowl, whisk together all sauce ingredients and set aside.
  • In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and onion powder.
  • Rub spice mixture on the outside of fish fillets and place on prepared pan. Drizzle olive oil over the top of the fish and bake for 12-15 minutes or until flaky and cooked through.
  • Cut or break apart fish into small pieces and divide evenly between tortillas (approx. 51 grams each). Divide sauce evenly between tacos (approx. 10 grams each) then top with desired toppings (log separately) and serve.

Notes

Serving – 1 taco (79 grams)
MFP: MFF Fish Tacos

Nutrition

Serving: 79grams | Calories: 118kcal | Carbohydrates: 9.7g | Protein: 12.8g | Fat: 3.1g
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Mexican Black Beans

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5 from 1 vote

Mexican Black Beans

Course Side Dish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
Calories 178kcal

Ingredients

  • 1 Tablespoon olive oil
  • 1 Tablespoon garlic minced
  • 2 teaspoons cumin
  • 2 (15 ounce) cans black beans rinsed and drained
  • 1 (10 ounce) can mild red enchilada sauce
  • 1/4 cup fresh cilantro chopped

Instructions

  • Heat olive oil in a large skillet over medium heat. Add garlic and cumin and cook, stirring continuously, for 1 minute.
  • Stir in the black beans, enchilada sauce and cilantro.
  • Reduce heat to low and let simmer, stirring occasionally, for 30 minutes or until sauce has thickened.

Notes

MFP: MFF Mexican Black Beans

Nutrition

Serving: 3.2ounces | Calories: 178kcal | Carbohydrates: 27.7g | Protein: 9g | Fat: 3.5g
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Pineapple Upside Down Cake

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5 from 3 votes

Pineapple Upside Down Cake

Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 people
Calories 219kcal

Ingredients

  • 2 Tablespoons unsalted butter
  • 1/2 cup Swerve Brown or zero calorie brown sugar replacement
  • 1 (20 ounce) can pineapple slices in juice juice reserved
  • 9 maraschino cherries
  • 1 (15.25 ounce) pkg. Betty Crocker Super Moist Yellow Cake Mix
  • 50 grams vanilla protein powder
  • 1 egg
  • 1 cup nonfat plain Greek yogurt
  • Water as needed

Instructions

  • Place butter in a 9×13-inch baking dish and put pan in the oven while it preheats to 350 degrees F.
  • Once butter has melted, carefully remove pan from the oven and sprinkle brown sugar replacement on top in an even layer. Arrange pineapple slices on top and place cherries in the center of each pineapple slice.
  • In a large mixing bowl, combine cake mix, protein powder, egg, yogurt and pineapple juice (add enough water to reserved pineapple juice to measure 1 cup).
  • Spread batter over pineapple in an even layer and bake for 38-40 minutes or until lightly golden brown or until an inserted toothpick comes out clean. Immediately run a knife around the edge of the pan to loosen cake.
  • Place serving plate upside down onto pan; turn plate and pan over and leave inverted for a few minutes until all the topping leaves the pan; remove pan. Serve warm or cold but store cake covered in the refrigerator.

Notes

MFP: MFF Pineapple Upside Down Cake

Nutrition

Serving: 4.2ounces | Calories: 219kcal | Carbohydrates: 39.2g | Protein: 7.5g | Fat: 3.6g
Posted on 6 Comments

Pineapple Coleslaw

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3.6 from 10 votes

Pineapple Coleslaw

Course Side Dish
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 8 people
Calories 73kcal

Ingredients

  • 1 (16 ounce) pkg. coleslaw mix
  • 12 ounces fresh pineapple diced
  • 1/3 cup cilantro chopped
  • 1 Tablespoon jalapeño pepper diced
  • 3/4 cup nonfat plain Greek yogurt
  • 2 Tablespoons sugar
  • 1 Tablespoon lime juice
  • 2 teaspoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  • In a large mixing bowl, combine coleslaw mix, pineapple, cilantro and jalapeño.
  • In a separate bowl, whisk together yogurt, sugar, lime juice, vinegar, salt and pepper.
  • Pour dressing over cabbage mixture and toss to coat. Refrigerate until serving.

Notes

MFP: MFF Pineapple Coleslaw

Nutrition

Serving: 4.7ounces | Calories: 73kcal | Carbohydrates: 13.3g | Protein: 3.6g | Fat: 0.6g
Posted on 4 Comments

Chicken Tortellini Pasta Salad

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5 from 4 votes

Chicken Tortellini Pasta Salad

Course Dinner
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6 people
Calories 470kcal

Ingredients

  • 1 (19 ounce) pkg. frozen cheese tortellini
  • 1 pound cooked chicken diced
  • 2 cups baby spinach
  • 1 cup red onion diced
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber peeled and diced
  • 1 (2.25 ounce) can sliced olives drained
  • 1/4 cup feta cheese crumbles
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons garlic minced

Instructions

  • Cook tortellini according to package directions; rinse in cold water, drain and set aside.
  • In a large mixing bowl, combine cooked tortellini, chicken spinach, onion, tomatoes, cucumber, olives and feta.
  • In a separate bowl, whisk together olive oil, vinegar, salt, pepper and garlic until well combined then pour over other ingredients and toss to coat.
  • Refrigerate until serving.

Notes

MFP: MFF Chicken Tortellini Pasta Salad

Nutrition

Serving: 10.7ounces | Calories: 470kcal | Carbohydrates: 41.7g | Protein: 35.7g | Fat: 17.8g
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Slow Cooker Hawaiian Pulled Pork

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5 from 4 votes

Slow Cooker Hawaiian Pulled Pork

Course Dinner, Main Course
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 people
Calories 293kcal

Ingredients

  • 1 Tablespoon olive oil
  • 2 pounds pork loin roast
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 (20 ounce) can pineapple rings in juice
  • 1/4 cup low-sodium soy sauce
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup ketchup
  • 2 Tablespoons brown sugar
  • 1 Tablespoon garlic minced
  • 1/2 teaspoon ground ginger
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Instructions

  • Heat oil in a skillet over medium-high heat. Season pork with salt and pepper then place pork loin in the skillet and sear until browned on all sides (about 2-3 minutes on each side). Place pork in a slow cooker sprayed with nonstick cooking spray.
  • In a mixing bowl, whisk together juice from canned pineapple rings (store the pineapple rings in the refrigerator for serving), soy sauce, chicken broth, ketchup, brown sugar, garlic and ginger. Pour sauce over pork. Cover and cook on low for 8-10 hours.
  • Remove pork from slow cooker and place in a large bowl and shred. Pour sauce from the slow cooker into a saucepan over medium high heat. In a small bowl, whisk together cornstarch and water to make a slurry then whisk into the saucepan. Bring to a boil and cook for a few minutes until sauce has thickened.
  • Pour sauce over the meat and stir to combine. Serve each serving of pork (5.4 ounces) with a reserved pineapple ring. Serve on a bun, wrap, etc. (log separately).

Notes

MFP: MFF Slow Cooker Hawaiian Pulled Pork

Nutrition

Serving: 5.4ounces | Calories: 293kcal | Carbohydrates: 15g | Protein: 31.8g | Fat: 11.8g