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Healthy Chicken Enchilada Dip Recipe | Hungry Girl

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Healthy Chicken Enchilada Dip Recipe | Hungry Girl

We almost hesitate to label today's recipe as merely a dip - it's so versatile! Go ahead and dip in some carrot (or jicama!) sticks, but don't stop there. Toss a couple of servings over a bowl of cauliflower rice or even a salad for a quick & satisfying meal...

Chicken Enchilada Dip

1/6th of recipe (about 1/3 cup): 129 calories, 6g total fat (3g sat fat), 482mg sodium, 6.5g carbs, 1g fiber, 1g sugars, 11.5g protein

Green Plan SmartPoints® value 4*
Blue Plan (Freestyle™SmartPoints® value 3*)
Purple Plan SmartPoints® value 3*

Prep: 5 minutes
Cook: 5 minutes

Ingredients:

1/2 cup light/reduced-fat cream cheese

1/2 cup fat-free refried beans

1/2 cup red enchilada sauce

1/2 tsp. ground cumin

One 10-oz. can white chunk chicken breast in water, drained and flaked

1/4 cup shredded reduced-fat Mexican-blend cheese

2 tbsp. chopped fresh cilantro, or more for topping

Directions:

Place cream cheese in a medium-large microwave-safe bowl, and stir until smooth. Add beans, enchilada sauce, and cumin. Mix until uniform.

Stir in chicken and 2 tbsp. shredded cheese. Microwave for 2 minutes.

Stir in cilantro. Top with remaining 2 tbsp. shredded cheese.

Microwave for 1 minute, or until cheese has melted and entire dish is hot.

MAKES 6 SERVINGS

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SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)

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Healthy Chicken Enchilada Dip Recipe | Hungry Girl We almost hesitate to label today's recipe as merely a dip - it's so versatile! Go ahead and dip in some carrot (or jicama!) sticks, but don't stop there. Toss a couple of servings over a bowl of cauliflower rice or even a salad for a quick & satisfying meal...

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How to make slow cooker BBQ pot roast (video)

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Pot roast is a family favorite in my household. As the main cook in the kitchen, I love pot roast not only because it's comforting and delicious but also because it's forgiving and flexible. You can play with the recipe below, adding and subtracting ingredients to your heart's content, and as long as you slow-cook the beef, it's probably going to turn out okay.

I like a boneless chuck roast, but you can use any cut of beef that's meant for long, slow cooking. While the beef simmers away in your slow cooker, the juices will combine with the ketchup and spices, making a delicious BBQ sauce to slather all over your shredded beef. Serve this up over a bed of grits, or turn it into sandwiches.

Like Slow Cooker Beef for more

Slow Cooker BBQ Pot Roast

1/4 cup packed brown sugar

2 tablespoons yellow mustard

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

Pro tip: Instead of making plain old grits, spice them up with some cheddar cheese! Follow the package instructions for the grits, adding 4 ounces shredded cheddar cheese at the end. The flavors of the cheddar mix really well with the beefed-up flavors of the BBQ sauce.

Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
Disclosure: This post contains affiliate links, which help support our website.

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This easy slow cooker pot roast is a dinnertime game changer

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Pot roast is a family favorite in my household. As the main cook in the kitchen, I love pot roast not only because it's comforting and delicious but also because it's forgiving and flexible. You can play with the recipe below, adding and subtracting ingredients to your heart's content, and as long as you slow-cook the beef, it's probably going to turn out okay.

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Easy Sweet Potato Latkes Recipe - Tablespoon.com

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Prep 20 min

Total 35 min

Servings 6

Easy sweet potato latkes are a nice twist on the traditional Hanukkah dish.

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Steps

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Nutrition Information

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More About This Recipe

If you're unfamiliar with latke, allow us to introduce you to one of our most favorite ways to eat potatoes. Also called potato pancakes or boxties, potato latkes are a staple in Jewish cooking, especially for Hanukkah. Potatoes are grated or ground and then seasoned and then fried for a crispy potato dish that can be served as a side dish for holidays or as a finger food-appetizer that can be dipped in sour cream or ranch. We did a twist on traditional (obviously) and made these sweet potato latkes. It follows the same concept as the classic Jewish version, but uses sweet potatoes instead of white potatoes. In this recipe, we recommended dipping the sweet potato latkes into sour cream but you could also take a sweet approach and dip into real maple syrup. That's what we love about sweet potatoes -they can be sweet or savory, and you can prepare them pretty much however you want.

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Best Frozen Cheesecake Bites Recipe - How to Make Frozen Cheesecake Bites

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Cheesecake literally just got cooler.

Advertisement - Continue Reading Below

1. In a medium bowl, microwave the chocolate chips and coconut oil until just melted.

2. Pour about a teaspoon of the melted chocolate into each ice cube mold. Use your fingers or a spoon to cover the sides of the mold completely. Freeze until solid, about 10 minutes.

3. In a medium bowl, combine cream cheese and sour cream and beat with a hand mixer until smooth. Add powdered sugar, raspberry liqueur and salt and stir until fluffy.

4. Fill each ice cube mold about halfway with the cream cheese, then press a raspberry into the center of the mixture. Fill the rest of the mold with the cream cheese mixture, then top with melted chocolate.

5. Freeze until solid, about 45 minutes.

6. Invert ice cube tray to unmold. Serve cold.

Lauren Miyashiro Food Director Lauren Miyashiro is the Food Director for Delish.com.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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Cheesecake literally just got cooler. Advertisement - Continue Reading Below In a medium bowl, microwave the chocolate chips and coconut oil until just melted. Pour about a teaspoon of the melted chocolate into each ice cube mold. Use your fingers or a spoon to cover the sides of the mold completely.

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Cranberry Orange Cheesecake Dip   More Healthy Dessert Dip Recipes | Hungry Girl

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Cranberry Orange Cheesecake Dip + More Healthy Dessert Dip Recipes | Hungry Girl

There are fancy desserts meant only for big family feasts, and then there are easy desserts that come together in minutes and can be enjoyed any time at all! We love our dessert dips because they land strongly in that second category, and this one is seasonally superb...

Cranberry Orange Cheesecake Dip

1/6th of recipe (about 1/4 cup): 73 calories, 3g total fat (2g sat fat), 78mg sodium, 9.5g carbs, 0.5g fiber, 7g sugars, 2g protein

Green Plan SmartPoints® value 3*
Blue Plan (Freestyle™SmartPoints® value 3*)
Purple Plan SmartPoints® value 3*

Prep: 5 minutes

Ingredients:

1/4 cup light/reduced-fat cream cheese, room temperature

3/4 cup light whipped topping (thawed from frozen)

1/2 cup canned mandarin orange segments packed in juice, drained and chopped

1/3 cup fat-free plain Greek yogurt

1 packet no-calorie sweetener

Dash cinnamon

Dash salt

1 tsp. orange zest

2 tbsp. sweetened dried cranberries, chopped

Directions:

In a medium bowl, stir cream cheese until smooth. Add whipped topping, orange segments, yogurt, sweetener, cinnamon, and salt. Mix until smooth and uniform.

Fold in orange zest and half of the cranberries. Mix until uniform.

Top with remaining cranberries.

MAKES 6 SERVINGS

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And use code HUNGRYGIRL for 10% off.

Hungry for More Dessert Dips?

Chew on this:

Today, November 10th, is National Vanilla Cupcake Day! These sprinkle-topped cupcakes are simple and essential...

Make sure everyone gets dessert! Click "Send to a Friend" now.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.

SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)

*The SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints ® trademark.

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Cranberry Orange Cheesecake Dip + More Healthy Dessert Dip Recipes

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Cranberry Orange Cheesecake Dip + More Healthy Dessert Dip Recipes | Hungry Girl There are fancy desserts meant only for big family feasts, and then there are easy desserts that come together in minutes and can be enjoyed any time at all!

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LEMON BLUEBERRY BREAD!!! | onlyskinnyrecipes

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This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! This bread is sure to be a new favorite!
FOR THE LEMON GLAZE:
Whisk together the butter, 1 cup of sugar, juice, and eggs in a mixing bowl. Combine the flour, baking powder, and salt; alternately stir in the egg mixture with the milk. Add the lemon zest, Chopped walnuts, and the fresh blueberries to the mixture. In a greased loaf pan spread the bread batter, and bake for 50 to 60 minutes at 350 degrees Fahrenheit. This step is for making the glaze meanwhile the bread is baking. All you need to do is: Combine all the glaze ingredients in a small mixing bowl and mix well using a fork until the mixture is well combined. Then drizzle it over the bread, just immediately when you remove it from the oven. ENJOY IT!!

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LEMON BLUEBERRY BREAD!!! | onlyskinnyrecipes

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Advertisement Facebook Pinterest Print Flipboard Yummly MixEasy Lemon Blueberry Bread. Super moist, tender and loaded with blueberries! Perfect for breakfast or dessert! This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! This bread is sure to be a new favorite! INGREDIENTS: 1+1/2 C.Of all-purpose flour.

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Instructions
Instructions:

Vegetable Curry: Heat ghee in skillet set over medium heat; cook onion, green chili, garlic and ginger for 5 to 8 minute or until tender. Stir in cumin, turmeric, garam masala, coriander, salt and pepper. Cook cauliflower, carrot and potatoes for 5 to 8 minutes or until well coated. Stir in tomatoes, 1/2 cup water and tomato paste. Cover and cook for 10 to 15 minutes or until vegetables are tender; stir in peas.

Rice: Heat ghee in saucepan set over medium-high heat; cook cinnamon stick, cloves, cardamom, cumin seeds, fennel seeds and bay leaves for 2 to 3 minutes or until fragrant. Stir in rice; stir-fry for 2 to 3 minutes or until translucent. Add 3 cups water; bring to boil. Reduce heat to low; cook for 15 to 18 minutes or until most of the water is absorbed.

Assembly: Preheat oven to 325° Toss together cilantro and mint; reserve 4 tsp for garnish. Stir together yogurt, milk, ghee and saffron until blended. Let stand for 5 minutes before using.

Grease Dutch oven; layer one-quarter of the rice mixture, one-quarter of the yogurt mixture, one-quarter of the remaining herb mixture and one-third of the vegetable curry in pan. Repeat layers twice. Layer remaining rice, yogurt and herb mixture over top.

Cover and bake for 20 to 25 minutes or until heated through. Garnish with fried shallots (if using), almonds, raisins and remaining herb mixture.

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Instructions: Vegetable Curry: Heat ghee in skillet set over medium heat; cook onion, green chili, garlic and ginger for 5 to 8 minute or until tender. Stir in cumin, turmeric, garam masala, coriander, salt and pepper. Cook cauliflower, carrot and potatoes for 5 to 8 minutes or until well coated.

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These incredibly crispy, thick cut, oven baked steak fries are seasoned to perfection with steak seasoning for maximum flavor in every bite!

Author: Beth - Budget Bytes

Preheat the oven to 425ºF. Wash the potatoes well. Cut each potato into wedges, approximately 12 wedges per potato. (Quarter the potato lengthwise, then slice each quarter into three wedges.)

Add the potato wedges to a bowl with the cooking oil, paprika, and steak seasoning. Toss the potato wedges until they are well coated.

Spread the seasoned potato wedges out over a parchment lined baking sheet, making sure they're in a single layer. Transfer to the preheated oven and bake for 35 minutes, or until they are well browned and crispy. Flip the steak fries once, after about 20 minutes of baking.

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These incredibly crispy, thick cut, oven baked steak fries are seasoned to perfection with steak seasoning for maximum flavor in every bite! Author: Beth - Budget Bytes Preheat the oven to 425ºF. Wash the potatoes well. Cut each potato into wedges, approximately 12 wedges per potato.

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Ginger Pear Puff Pastry Tart Recipe - Fork Knife Swoon

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An elegant - yet simple - pear puff pastry tart recipe, highlighting fresh, seasonal pears, ginger, cinnamon, vanilla, and flaky, buttery pastry. Perfect for easy entertaining!
A slice of this ginger pear puff pastry may have been my breakfast this morning...

The nearly translucent, thin layers of fresh pear brushed with a sweet, spiced ginger sauce nestled seductively atop flaky, golden puff-pastry was just too much to resist. My own morning impulses aside, this lovely little pastry is a beautiful, autumnal dessert and fantastically simple to boot.

It comes together quickly to create an impressive and elegant tart, prime for entertaining... or early-morning snacking.

Why you'll love this pear puff pastry tart:

My recipe itself is nearly foolproof. Start with a sheet of thawed puff pastry, brush with heavenly, ginger-spiced, brown sugar-infused butter, and top with sliced pears. Alternating the curvy slices creates a lovely ribbed pattern that elevates the pastry from its humble ingredients list.

A quick trip in the oven, and the puff pastry rises into dozens of flaky layers around the golden, caramelized pears. It's sweet, and decadent, and almost too easy.

This pastry also takes advantage of the limited lifespan of pears - which I swear are only perfectly ripe for about an hour of their short lives - forgiving even to a slightly less-than-ripe or just so overly-soft specimen.

Try it warm from the oven with a spoonful of vanilla bean ice cream - any time of day!

Be sure to also try these other Fall favorites:
Originally published on October 24th, 2012. I'm (slowly) going back through my recipe archives, updating some of my favorites with new photos and information.

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Ginger Pear Puff Pastry Tart Recipe - Fork Knife Swoon

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An elegant - yet simple - pear puff pastry tart recipe, highlighting fresh, seasonal pears, ginger, cinnamon, vanilla, and flaky, buttery pastry. Perfect for easy entertaining! A slice of this ginger pear puff pastry may have been my breakfast this morning...

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Here we go! Pie week is coming to an end, but I sort of don't want to say goodbye! How do you feel? What's been your fave so far?

I saved one of the best recipes for the very last day. It's a texture and flavor paradise, not to mention laughably easy which frees up your time for other desserts and dishes during the holiday season. And guess what? It's Harry and David round 2, complete with ANOTHER giveaway. I received so much wonderful feedback about the first giveaway, so obviously a sequel had to happen. I secretly love how much you love fruit. ♥

So you know the deal: Harry and David hand-picked high-quality southern Oregon pears are a delicacy. They asked me to create a couple recipes this fall and I went with a cinnamon apple pear crisp to kick off the fun. Crisps are completely my weakness and you know what's even better? They're EASY. We love easy. Keeping this whole convenient and simple theme in mind, I decided to spotlight their pears in another completely approachable and delicious recipe: a pear pastry tart combining honey, sea salt, almonds, and... wait for it... goat cheese.

Not only do we all love fruit, we ALL love fruit and cheese. Btw I was tempted to make this with blue cheese, but was afraid you'd run for the hills. Who are my fellow blue cheese lovers?

So here's the situation with this quick and easy honey pear tart. You'll begin with puff pastry, which is a blessing in the whole time-saving scene. Helloooo caramel apple turnovers! It usually comes in 2 sheets, which you'll roll out and combine into 1 sheet. Just keep using your rolling pin to mold them together. Fold over the edges, crimp with a fork. Not too tricky, right?

Grab the fresh pears, slice 'em thin, mix with a little coarse sugar. That crunch of coarse sugar on the soft, sweet pears is utterly divine. (Also: should have added a sprinkle of cinnamon. Wouldn't that be unreal with these flavors? Or maybe some savory herbs like rosemary or thyme? Let's all try it.)

Brush the pastry with an egg wash, then sprinkle with your favorite goat cheese. Again, use blue cheese if you're a diehard fan like yours truly!! Line the pears up on the puff pastry- just pack them in as many as you can. Top with sliced almonds and sea salt.

We'll add the honey at the end. 🙂

How beautiful is this already? Wait until you taste it.

The honey will seep into the pears. So we literally have a bed of puff pastry, topped with goat cheese, lined with pears, and drizzled with honey. Kevin and I both agreed that this is one of the most delicious dishes to come out of the kitchen lately. And I love that it can totally double as a dessert and an appetizer. In fact, now that I type that, I'm 100% putting this on my Friendsgiving hors d'oeuvre menu. Quick & easy, great food, great flavor, great pears, done and done!

PS: the return of the eat dessert first fork!

Quick & Easy Honey Pear Tart

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Quick & Easy Honey Pear Tart | Sally's Baking Addiction

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Here we go! Pie week is coming to an end, but I sort of don't want to say goodbye! How do you feel? What's been your fave so far? I saved one of the best recipes for the very last day.

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How to Cook Delicata Squash: Easy Roasting Method - Rachel Cooks®

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How to Cook Delicata Squash: Easy Roasting Method - with video

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Do you have a favorite squash? I know butternut is a common go-to and would probably get the vote Miss Popular, but delicata squash has my heart. And it's not just because you don't have to peel it (you can eat the skin!).

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Slow Cooker Moroccan Chicken {Easy and Healthy!} - WellPlated.com

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It's difficult to identify the exact moment I knew I'd found my ultimate Milwaukee dinner partners in crime, but I suspect it was somewhere between a cocktail and this recipe for Slow Cooker Moroccan Chicken.

To find one's ultimate dinner partner in crime is a particular, personal affair. For me, the ideal cohort isn't the person whom I call when I want to check out a hot new restaurant or the pal I can always count on to split dessert.

Yes, I have and love eating out with my foodie friends, and I look forward to Friday night dinner dates with Ben. At the same time, however, I've found that some of the most meaningful dinners are the impromptu Tuesday nights with the friends I am comfortable enough to call at 5:45 p.m. and invite over because the crock pot meal I prepped made an extra large amount. My house (and hair) might be messy and the menu less than planned, but if that friend responds with, "I'll be there in 15 with wine," I know I've met my dream dinner compatriot.

Finding this sort of dinner relationship isn't easy. The general busyness of life is adept at precluding spontaneous gatherings. If you've ever tried to plan brunch with a friend only to discover that the next free date for you both is five weeks out, you know the feeling.

It's also not every friend who'd be enticed by your leftover slow cooker Moroccan chicken and Trader Joe's Pinot Grigio.

I'm incredibly fortunate to have found my laid back, no-judgment, my-leftovers-are-your-leftovers dinner partners here in Milwaukee. When I called my friend Kate and offered to bring over a spiced wine I'd been recipe testing, and she immediately invited me to stay for a dinner that was "not fancy," I knew I'd found my spur-of-the-moment meal match.

Since then, I've crashed many dinners at Kate's house, one of which included this slow cooker Moroccan chicken. I loved the recipe so much, I immediately copied it down and knew I had to share it with you all.

Moroccan Chicken Serving Suggestions

Warmly spiced with cinnamon and cumin, sweetened with golden raisins, and protein-rich with chickpeas and juicy chicken, this slow cooker Moroccan chicken is comforting, filling, and addictive. Red bell peppers and tomatoes add a serving of veggies too.

Serve it over a whole grain like brown rice, quinoa, or Moroccan Couscous and you hit every food group in a single (crock) pot. A fantastic dessert like Lisa's Moroccan Orange Cake recipe would be the perfect ending to the meal.

Slow Cooker Moroccan Chicken cooks in about two hours on high or six hours on low, but you can let it go for even longer if you have a programmable slow cooker like this one that automatically shifts to "keep warm" once the cooking time is finished. Feel free to stir in additional cumin for an extra spicy kick, or follow Kate's advice and double the golden raisins because, "Why wouldn't you want more golden raisins?" I like her logic.

More Moroccan and Chickpea Recipes

Tools Used to Make This Recipe

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Slow Cooker Moroccan Chicken {Easy and Healthy!} - WellPlated.com

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It's difficult to identify the exact moment I knew I'd found my ultimate Milwaukee dinner partners in crime, but I suspect it was somewhere between a cocktail and this recipe for Slow Cooker Moroccan Chicken. To find one's ultimate dinner partner in crime is a particular, personal affair.

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Moroccan Couscous Recipe (with Roasted Veggies) - Cooking Classy

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A flavorful, hearty Moroccan Couscous dish that's packed with roasted vegetables, chickpeas and almonds. It's perfect for summer and sure to be a hit! Enjoy for a healthy lunch or as a side with fish or chicken for a filling, exciting dinner.

My Favorite Couscous Recipe!

There aren't many recipes I post I tell you that you have to try but please let this be one of them! I'm head over heels in love with this delicious Moroccan Couscous with Roasted Vegetables, Chick Peas, and Almonds!

I love the blend of moroccan flavors here and I also really love all the texture going on (think itty bitty couscous, soft roasted veggies, crunchy almonds, chewy raisins and tender chick peas).

And in case you missed it I recently shared a Moroccan Grilled Chicken recipe that pairs perfectly with this couscous and completes the meal. It's a meal I'm excited to make again and again and again!!

So What's In This Couscous?

fresh veggies - bell peppers, carrots, onion, zucchini and garlic

fresh cilantro and mint

lemon

spices - turmeric, cumin, cinnamon and coriander

olive oil

low-sodium chicken broth

chickpeas

almonds

raisins

couscous

How can this amazing salad not taste good with flavors like that? You can also easily adapt this couscous with your favorite veggies it's great for using up what you have in you kitchen.

How to Make This Tasty Couscous

Preheat oven to 475 degrees. Grease baking sheet

Add veggies, drizzle with oil and season.

Roast until tender, about 15 minutes.

Whisk olive oil, lemon, garlic and most spices.

Bring chicken broth and turmeric to a boil.

Pour hot chicken broth over couscous and raisins in bowl and toss

Cover and rest 5 minutes.

Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture and toss.

It Makes Great Leftovers!

Normally I'm not one that get's super excited about leftovers but I was so happy that there was some of this left after dinner because I ate it for lunch for the next two days and enjoyed it down to the last bite!

If you are getting bored of the same recipes I highly recommend adding this one to your rotation, can I talk it up enough?? Just try it and you'll see why I love it so much!

More Side Dishes You'll Love

Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

My favorite couscous recipe! It's brimming with bright Moroccon flavors and packed with fresh veggies. You even get some protein from the almonds and chick peas. It's a great lunch on it's own or for dinner pair it with chicken, lamb or beef. It makes great leftovers too!

Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

* Percent Daily Values are based on a 2000 calorie diet.

Preheat oven to 475 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on baking sheet.

Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting.

Then if desired move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char.

While vegetables are roasting, in a small mixing bowl whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.

Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.

Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste as desired). Serve warm.

Recipe source: adapted from Scrumpdillyicious

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Moroccan Couscous Recipe (with Roasted Veggies) - Cooking Classy

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A flavorful, hearty Moroccan Couscous dish that's packed with roasted vegetables, chickpeas and almonds. It's perfect for summer and sure to be a hit! Enjoy for a healthy lunch or as a side with fish or chicken for a filling, exciting dinner.

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Grilled Mororccan Chicken Recipe - Cooking Classy

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Grilled Moroccan Chicken has become one of my go-to chicken recipes! It's bursting with so many bright, aromatic flavors and it's one of the tastiest chicken recipes you'll have ever tried! Just be sure to allow enough time to marinade so chicken can really soak up that flavor.
Flavorful Moroccan Chicken

If you eat as much chicken (especially grilled chicken) as we do at my house, then you want all the grilled chicken breast recipes you can get your hands on, right? This Grilled Moroccan Chicken is one of my new favorite chicken recipes!

It is marinated for hours in a bright yet earthy marinade, and I love those sweet notes from the cinnamon and ginger. I'm thinking this one is so good you'll likely add it to your dinner rotation!

The great thing about this easy grilled chicken is that you can put it in the marinade before you head to work in the morning, then when you get home from work it will be ready to throw on the grill.

So check mark delicious flavor, easy prep, perfectly convenient for weeknights, it's a healthy choice, and it's family approved. All around dinner win! Try it soon!

Moroccan Chicken Ingredients

Chicken breasts

Olive oil

Fresh lemon juice

Garlic

Fresh ginger

Spice (cumin, coriander, paprika, cinnamon and turmeric)

Fresh cilantro

Salt and pepper

How to Make Moroccan Chicken

Pound chicken until even, place in a large resealable bag.

Whisk olive oil, lemon, garlic and spices. Pour marinade over chicken.

Marinade in refrigerator 2 - 8 hours.

Preheat a grill over medium-high heat.

Grill chicken until cooked through, about 4 minutes per side.

How Long to Grill Chicken

Chicken breast grill times can vary depending on how thinly you pound the meat, but if you flatten them well you'll only need to grill the chicken for around 4 minutes on each side (if grilling over medium-high heat).

To tell when the grilled chicken is cooked, pierce it with a fork to see if the juices run clear. You can also slice the thickest part of the chicken breast open to check if it's still pink in the middle (although that lets some of the juices escape, so avoid doing this if possible).

Can I Make This Chicken Without a Grill?

Yes, you can also make Moroccan chicken on the stove using a grill pan. Or you can bake the chicken breasts.

What to Serve With Moroccan Chicken

I served this with Moroccan Couscous with Roasted Vegetables and there couldn't be a better combo! It made for such a fresh meal with so many exciting flavors - it was so good in fact that even my kids loved it.

Tips for the Best Grilled Chicken

Chicken thighs can also be used in this recipe. Just increase the grill time to around 6 minutes per side.

Don't shorten the marinating time - the marinade gives the chicken lots of flavor!

Use fresh lemon juice and fresh ginger for the best flavor.

More Grilled Chicken Recipes You'll Love:

Grilled Moroccan Chicken

This healthy chicken recipe has become one of my go-to dinners! It's boasting with so many bright, aromatic flavors and it's one of the tastiest chicken recipes you'll have ever tried! Just be sure to allow enough time to marinade so chicken can really soak up that flavor.

* Percent Daily Values are based on a 2000 calorie diet.

Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.

In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 - 1 tsp salt and 1/2 tsp pepper).

Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.

Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.

Preheat a grill over medium-high heat to about 425 degrees.

Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.

Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.

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Grilled Mororccan Chicken Recipe - Cooking Classy

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Grilled Moroccan Chicken has become one of my go-to chicken recipes! It's bursting with so many bright, aromatic flavors and it's one of the tastiest chicken recipes you'll have ever tried! Just be sure to allow enough time to marinade so chicken can really soak up that flavor.

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A Fancy Beet, Goat Cheese, and Orange Salad Recipe | Foodal

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I really like this salad. I called it "fancy" because to me it just looks like something that's a little extra special, not something you would eat on an everyday basis. It's totally acceptable to serve to guests at your next dinner party.

It's also totally acceptable to eat the whole entire thing yourself when you're eating lunch at home all by yourself and you just want something delicious and healthy. That may or may not have been how I ate mine...

When I was thinking about this salad, I was actually kind of scared to try cutting the peel off the orange since I had never done it before. I just felt like it wouldn't really work and I would just end up with a puddle of orange juice and mangled orange. But, it was actually super simple and worked really well! So don't be scared. Just use a good sharp knife to make sure you get a clean cut.

The dressing on this salad is about as simple as it gets - a bit of olive oil and vinegar. For the vinegar I used a head ancho vinegar by Chaparral Gardens that is made here on the Claifornia central coast. I LOVE this stuff. I discovered it at the grocery store a while back and I've been using it on everything, from dipping bread to salad dressings.

If you can get your hands on some, definitely do so. If you can't, just use white wine vinegar or any other vinegar you please.

As a final note, I used Love Beets organic cooked beets in this recipe. They're awesome because you can buy them pre-cooked and all ready to go at the grocery store, so you can skip the whole roasting and peeling parts. To top it off, I actually saw a couple people who work for Love Beets at the Natural Products Expo West this weekend and we got to chat a bit! So fun.

I also got to try their shredded smoked beets and holy smokes (pun intended). They were so good! I never would have tried them if I saw them at the grocery store because they sound kind of weird, but they were amazing. They would make a fantastic sub for shredded smoked meat on a sandwich. Just sayin. Give them a try next time you spot them!

And if the beets you buy still have the leaves attached, use them in our recipe for sauteed beet greens with garlic.

Fancy Beet, Goat Cheese, and Orange Salad

Author: Raquel Smith

Prep Time: 7 mins

Total Time: 7 mins

Yield: 1 as a meal or 3-4 as a side 1x

If you loved this salad as much as I did, let us know in the comments below and please give it a rating!

If this recipe tantalized your tongue, then these might be for you:
Note: this recipe wasn't sponsored by Love Beets or Chaparral Gardens, I just really like their products 🙂
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on March 12th, 2014. Last updated: October 7, 2020 at 15:26 pm.

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A Fancy Beet, Goat Cheese, and Orange Salad Recipe | Foodal

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I really like this salad. I called it "fancy" because to me it just looks like something that's a little extra special, not something you would eat on an everyday basis. It's totally acceptable to serve to guests at your next dinner party.

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Weight Watchers Zero Point Pumpkin Pie

Looking for a crustless pumpkin pie that is not only healthy but it tastes amazing? You can start the happy dance because this is the healthy pumpkin pie recipe you have been looking for. Low in calories, carbs, and points, crustless pumpkin pie is the answer to your holiday dessert worries.

PREP TIME: 5 minutes
COOK TIME: 45 minutes
TOTAL TIME: 50 minutes
Ingredients

1 (15 oz) can 100% canned pumpkin purée

1/3 cup zero-point brown sugar sweetener

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp vanilla extract

1 tsp pumpkin spice

2 large eggs or 1/2 cup liquid egg substitute

8 oz. unsweetened almond milk

Instructions

1. Preheat oven to 375 degrees. Grease or spray a 9-inch pie plate well.

2. Mix together all of the ingredients in a large bowl.

3. Pour into the prepared pie dish.

4. Bake for 40-45 minutes. Pie is done when a knife or toothpick comes out clean

GREEN: Zero Smartpoints if using liquid egg substitute or 1 Smartpoints per slice if using whole eggs

BLUE: Zero SmartPoints per slice

PURPLE: Zero SmartPoints per slice
Notes:
You can add a crust using the two-ingredient dough.
Ingredients for crust:

1/2 cup self-rising flour

1/2 cup nonfat Greek yogurt

Directions:

Preheat oven to 375 degrees.

1. Mix together both ingredients. Store until incorporated. Knead and roll dough on parchment paper. Using a roller, roll dough out shaping it into a 10-inch circle.

2. Place dough into a 9 inch greased pie dish. Cook for 12-14 minutes. Take out of the oven and add pie filling. Put back into the oven for an additional 30-35 minutes.

Servings: Makes 6 slices/ 1 Freestyle smart points per serving

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 54TOTAL FAT: 2gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 1gCHOLESTEROL: 62mgSODIUM: 57mgCARBOHYDRATES: 7gFIBER: 2gSUGAR: 1gPROTEIN: 3g

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Weight Watchers Zero Point Pumpkin Pie Looking for a crustless pumpkin pie that is not only healthy but it tastes amazing? You can start the happy dance because this is the healthy pumpkin pie recipe you have been looking for. Low in calories, carbs, and points, crustless pumpkin pie is the answer to your holiday dessert worries.

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Apple-stuffed french toast casserole | Recipes | WW USA

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Apple-stuffed french toast casserole | Recipes | WW USA

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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Apple-stuffed french toast casserole & see the Smartpoints value of this great recipe.

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Apple fritter loaf - Drizzle Me Skinny!Drizzle Me Skinny!

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You guys I was in apple fritter heaven with this delicious creation! We had recently been to St Jacob's market , my favorite market which is about an hour from me, and the food vendors there are amazing.. One can not visit the market without waiting in line for the famous apple fritters, if you make it home without eating them all then I commend you! These apple fritters are simply put....AMAZING! Fast forward a few days and to a few apples sitting on my counter and I had that "OMG why have I not made a apple fritter loaf before" moment.. so here it is and this my friends is hands down DELICIOUS!! Make sure there are people around to share this one with 😉 Makes 10 nice size servings at 4 freestyle smart points each.

¼ cup + 3 Tbsp brown sugar (packed)

2 tsp cinnamon

2 apples, peeled and diced (any apples are fine, I used granny smith)

⅓ cup unsweetened apple sauce

2 eggs

1 tsp vanilla

1⅓ cup flour

1 tsp baking powder

1 tsp baking soda

⅓ cup milk (I used 1%)

FOR ICING GLAZE

2 Tbsp icing sugar (confectionery sugar)

½ Tbsp milk

1. Preheat oven to 375F and spray a regular size loaf pan with some non stick spray.

2. In a small bowl mix your 3 Tbsp of brown sugar and 1 tsp of cinnamon together and set aside.

3. Peel and dice your apples into small pieces, mix in a bowl with your remaining 1 tsp of cinnamon.

4. In a medium bowl whisk your eggs and mix in your ¼ cup brown sugar. Stir in apple sauce, vanilla and milk. Mix well.

5. Fold in your flour, baking soda and powder.

6. Pour half of your batter into your loaf pan, top with ½ of your diced apple mixture and lightly press into batter, sprinkle half of your brown sugar mixture on. Top with remaining batter, apples and sugar mixture..

7. Bake in oven for 50 minutes and make sure loaf is baked through.

8. Let cool for at least 45 minutes before removing from pan.

9. For glaze mix your icing sugar and ½ Tbsp of milk together and drizzle with a spoon over top of loaf (optional to add the glaze but adds a nice sweetness) I don't think points will change if you don't use the glaze.. Cut into 10 slices.

10. Store in sealed container,move to fridge after day 1. Makes 10 slices at 4 smart points on blue & purple and 5SP on green per slice (3 points plus)

11. Nutritonal info (not incl apples because on WW we don't add points for fruit) Calories 128...Fat 1.3g...Sat fat 0.4g... Carbs 25.3g... Fiber 0.5g... Sugars 13.4g...Protein 3.2g

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You guys I was in apple fritter heaven with this delicious creation! We had recently been to St Jacob's market , my favorite market which is about an hour from me, and the food vendors there are amazing..

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Easy Apple Bread Recipe - How To Make Apple Cinnamon Bread

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Bursting with chunks of cinnamon apples, this bread is a MAJOR hit come fall. Gone apple picking? It's the perfect baking project to use up some of those goodies. Don't worry, you'll still have enough for apple pie, too. 😉
What kind of apples should I use?
Salted or unsalted butter?
We prefer Granny Smith apples for baking for their tartness, but feel free to use your favorite.
Can I make this bread ahead of time?
Either! It totally depends on your salty-sweet preference. We know a lot of great bakers who swear by cooking with salted butter. In our test kitchen, we almost always use unsalted.
I have so many apples! What other recipes can I make?
Absolutely. Well wrapped, this loaf will keep well at room temperature for a few days. Just make sure to let it cool completely before wrapping it, otherwise you'll trap steam and cause the bread to get soggy. You could also freeze the whole loaf, well wrapped in plastic wrap, for up to two months.

Find more apple inspiration in our collection of amazing fall baking recipes.

Made this bread? Let us know how it went in the comment section below!

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After You Go Apple Picking, You Need To Make This Apple Cinnamon Bread

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Bursting with chunks of cinnamon apples, this bread is a MAJOR hit come fall. Gone apple picking? It's the perfect baking project to use up some of those goodies. Don't worry, you'll still have enough for apple pie, too. 😉 What kind of apples should I use? Salted or unsalted butter?