Tag Archives: easy dinner

Paleo Bacon Wrapped Chicken with Zucchini


The P.E. teacher at work had shown me a picture of a similar recipe Friday after school, and I thought “OH, I could totally get my family to eat that!” And so, here is this recipe.

Paleo Bacon Wrapped Chicken with ZucchiniIngredients:

1-1.5 lbs thin sliced chicken breasts

1 small zucchini

1 package of bacon (you won’t use it all)

Salt free spice (like Mrs. Dash)

Ground Black Pepper

What you do:

1. Preheat oven to 425. Cut zucchini into thin french fry like sticks. For me the easiest way to do this was cut the zucchini in half the “short way”, then cut each of those halves in quarters, so you have 8 pieces. Then cut them like fries!

zucchini sticks2. Spread out one piece of chicken. Season the side that will be on the inside of the roll-up with salt-free seasoning. Lay 5-6 zucchini sticks on one end of the chicken and roll it on up.

Paleo Bacon Wrapped Chicken with Zucchini3. Then, wrap a piece of bacon around that, and place on a baking sheet.

Paleo Bacon Wrapped Chicken and Zucchini4. Grind pepper on top of roll-ups.

paleo bacon wrapped chicken with zucchini5. Bake at 425 for 20-30 minutes, depending on the thickness of your rolls (hahaha). Remove and enjoy! We cut into one of ours to be sure that it was cooked all the way.

Paleo Bacon Wrapped Chicken with Zucchini


We served it with fresh green beans. Oh and everyone loved it! My father-in-law only ate the ones without the zucchini though.


Quick and Hearty Sausage Skillet


This dish is easy to throw together, also hearty and healthy. With white beans and sausage it is packed with protein and fiber. It is another recipe that I discovered on the Weight Watcher’s website. At first I thought that eating beans and sausage together sounded like a weird combination, but it was quite tasty!


Olive Oil

1 medium onion, diced

Low-Fat Chicken Sausage, smoked variety thinly sliced

2 gloves of garlic, minced

1/4 tsp dried thyme

30 oz canned great northern white beans, drained and rinsed

3/4 cup of reduced sodium chicken broth

1 1/2 tbsp tomato paste

About 2 tbsp panko bread crumbs for topping

What to Do:

1.  Coat a non-stick large skillet with olive oil spray and heat over medium/high heat. Add garlic, onion and sausage. Saute for about 3 minutes, until onion is tender.

2. Add thyme, broth, beans and tomato paste. Stir, and simmer for 10 minutes.

3. Serve into 4 individual bowls, and top with panko bread crumbs.

This recipe yields 4 servings.


Easy Cheesy Quiche


This was my first ever quiche! (That I made, not consumed). The recipe originated from the Weight Watcher’s website and can be found here. What caught my eye was that the main ingredients include a whole lot of cheese.

One of the biggest challenges was finding a pre-made pie crust, and finding the cheeses in lower fat, or lighter variations. Normally, this wouldn’t be a big deal, but apparently everyone wanted to buy ricotta cheese this week. We were able to find fat free cheddar, and low fat ricotta, which was lower in fat than the part-skim kind.
So, here’s the recipe!

Easy Cheesy Quiche


6 oz, or a 9″ refrigerated pie crust

2 tsp olive oil

1/2 of a medium red onion

1 1/4 cup low fat ricotta cheese

1 cup fat free cheddar cheese

1 whole egg

2 egg whites

1 Tbsp Dijon mustard

1 tsp dried oregano

salt and pepper to taste

10 oz of frozen broccoli, or spinach thawed and drained, or fresh zucchini diced. (Broccoli was used this time around. I also forgot to thaw it out ahead of time, so I ran it under warm water, then drained it. Red pepper would also be a yummy addition)

1 tbsp grated Parmesan cheese

What to do:

1. Pre-heat the oven to 375. Press crust into a 9″ pie plate, and set aside in the refrigerator until needed.

2. Heat oil in a small skillet on medium heat. Add onion and saute until soft. Transfer onion to a large bowl.

3. Add the following ingredients to the onion, ricotta cheese, cheddar cheese, egg and egg whites, Dijon mustard, dried oregano salt and pepper. Mix well.

4. Fold in broccoli and or other vegetables.

5. Spoon mixture into crust and level it out with a spoon. Top with Parmesan cheese.

6. Bake at 375 for 35-40 minutes. Let it sit for 5-10 minutes before serving.

7. Cut into 8 pieces. Each piece is 6 points.

Clear Out Your Kitchen Veggie Enchiladas


I had the taste for something Mexican, and found a lonely can of Enchilada sauce in the back of the pantry. I searched for recipes and ultimately decided to just do my own thing. Surprisingly, they came out fantastic!


Olive oil spray

1/2 large onion (diced)

1 zucchini (diced)

1/2 green pepper (diced)

1/2 red pepper (diced)

3 gloves of garlic, minced

ground coriander and ground cumin to taste (about 1/2 tsp of each)

1 cup frozen corn

1 cup frozen spinach

1 can tomatoes with green chiles, drained

1 can black beans

8 whole wheat tortillas

2 cups shredded cheese (I used a mixture of fat free cheddar and reduced fat Mexican blend because that’s what was in our fridge)

1 can of red enchilada sauce
Yes, there are a lot of ingredients, that is why it will clear out your kitchen. I assure you, despite the long list, these were easy to make.

1. Chop/dice onion, zucchini, and peppers. To save time use a food chopper. I suppose you could also use a food processor, but we do not own one.

2. Spray a large pan with olive oil. Add garlic, onion, zucchini and peppers. Cook over medium/high heat stirring frequently for about 3 minutes.

3. Add spinach (mine was partially thawed), corn, drained tomatoes, un-drained black beans and spices to taste. Continue to cook until it is simmering. After this step, the veggie mixture should look similar to this.

4. Line a baking dish with foil to make for easier clean up. Take 1 tortilla, sprinkle cheese in the middle, spoon a heaping spoonful of veggie mixture into the middle. Roll up the tortilla and repeat with the remaining tortillas laying them into the baking dish as you go. I ended up with some veggie mixture left over.

5. Using a spoon, spread enchilada sauce evenly over the top of the stuffed tortillas. Top with remaining cheese.

6. Bake for 7-10 minutes on 350, until cheese is melted. Decided that one serving is two enchiladas, so 4 servings in total.

I served it with a side of Spanish Rice. Uncle Ben’s microwaveable packages are a life saver!

Most notably, my husband who claims to “hate vegetables” ate these and loved them. I have never seen him eat so many vegetables in one sitting, let alone like it!  The leftovers also made for a tasty lunch.

Chicken and Rice with Pesto


This was the dinner we were supposed to eat while camping. If camping I would have thrown this into a foil packet and stuck it on the grill. since we were at home I made it a little differently, and it still came out just as good, if not better.


Olive oil (spray or regular)

2 Boneless, Skinless, Chicken Breasts, cut into small pieces

1 package precooked rice, brown and wild variety Uncle Ben’s is wonderful

1 zucchini diced

1/2 onion diced

4-6 tbs reduced fat pesto (depending on how much you love pesto)

Shredded Parmesan cheese (amount depends on your liking)
If making into foil packets, just mix all ingredients, throw into the foil packet and cook until the chicken is safe to eat.


1. Lightly spray a large pan with olive oil. Add onion, zucchini and chicken. Stir frequently until chicken is cooked through.

2. Add rice, pesto and cheese to the mixture. Heat until cheese is melted.

3. Enjoy your delicious meal.

Mac-n-Cheese Laughing Cow Style


First, I must say that I do not really associate mac-n-cheese with being an actual meal. As a child it was a perfectly acceptable meal, and I remember eating it frequently at my best friend’s house as a child. It was a very magical experience as her mom knew how to make mac-n-cheese in the microwave! My mom very rarely…ok NEVER made mac-n-cheese as she had a bad experience with it one time and would never eat it again.
My husband has a had a totally different experience with mac-n-cheese. His dad used to make amazing homemade mac-n-cheese. While I do enjoy it (more as a side dish), mac-n-cheese is my husband’s all time favorite food. Since we started eating healthier he has been on a little quest to find a healthy way to make this dish. After other tries, I think we finally found an easy and healthy way to make this yummy dish.

The recipe is based on a recipe that I found on a blog called “Girl Gone Mom“. It was VERY easy to throw together and is much healthier than the typical mac-n-cheese.


8 oz of uncooked whole wheat pasta (any type will work)

3 wedges of Laughing Cow, Light Creamy Swiss

3/4 cup of Shredded Cheddar Cheese made with 2% milk

1/2 Cup of Fat Free Milk

2 Tablespoons of Light Butter

Salt and Pepper to taste


1. Cook the noodles as directed.

2. Drain the noodles.

3. Add all other ingredients and mix together. Keep the heat on low until all ingredients as mixed and melted into creamy cheesy goodness.

Makes generous 4 servings.


If you are like me, and do not view mac-n-cheese as a complete meal, here are some options to make your meal more complete:

Add cooked, frozen peas.

You could also add chicken, or add both peas and chicken!

If you like your foods a little more separated you could serve them like this: (husband’s plate)

We also love the chicken pictured here. It is Tyson breaded chicken breast fillets (they are only 6PP for the whole piece).