Saturday, May 30, 2009

Eggless Breakfast Burrito

Picked up a bag of spinach at the store because its good for you and you figured you'd make several salads with it but now you're running dangerously close to the expiration date and don't know what to do with it? Maybe that just happens to me...anyway, these Hungry Girl Eggless Stuffed Breakfast Burritos were the perfect way to use up that spinach and get a healthy dose of veggies first thing in the morning!

1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber Tortilla

1 slice extra lean turkey bacon

2 cups fresh spinach leaves

1/3 cup diced mushrooms (I skipped these)

1/4 cup diced tomatoes

1/4 cup diced green bell pepper

2 T diced onion

1 wedge Laughing Cow Light Original Swiss Cheese

2 T shredded fat free cheddar cheese

1. Cut bacon into small bite sized pieces. Add to a small nonstick pan along with peppers, onions and mushrooms once the pan has been brought to medium high heat. Cook until bacon starts to crisp (about 5 minutes)

2. Add spinach and cook and stir until the leaves are wilted. Add shredded cheese and stir until just melted. Remove from heat.

3. Warm tortilla in the microwave for about 10 seconds and the spread cheese wedge on top. Evenly spoon spinach mixture on top of cheese and then add diced tomatoes. It'll look something like this...

4. Fold in the sides of the tortilla and carefully roll it up!

Just 199 calories and SO SO good!

Ovenbaked Omelette

Hungry Girl calls this one the Ginormous Oven-baked Omelette...and she wasn't kidding.

This breakfast could easily be prepped the night before and then just popped in the oven in the morning. Or you could just make it for dinner one night like I did. I skipped the parmesan topping and really didn't miss it. The best part is it is only 140 calories a serving...which is 1/4 of the monstrosity you see picture above!

Hungry Girl's Ginormous Oven-Baked Omelette

2 cups fat free liquid egg substitute

1/2 cup fat free milk

1/2 cup reduced fat shredded cheese (any flavor)

1 cup sliced bell peppers (I used red and green)

1 cup sliced mushrooms (skipped these)

1/2 cup sliced tomatoes

1/2 cup sliced onions

1 T reduced fat parmesan grated topping (skipped this)

3/4 t garlic powder

1/8 t black pepper

1. Spray a deep, round casserole dish with nonstick spray. Pour egg substitute and milk into the dish. Add shredded cheese, tomatoes, garlic powder and black pepper and stir until mixed well.

2. Bring a large pay sprayed with nonstick spray to high heat and saute peppers, onions, and mushrooms for 2 minutes or until they start to brown. Add the veggies to the casserole dish and mix.

3. Bake at 375 for 30 minutes. Remove and cover with parmesan cheese.

4. Return to oven to bake for 20-25 minutes more or until the omelette has puffed and is firm.

5. Allow to cool slightly before cutting into 4 slices.

I topped mine with hot sauce and served it with these butternut hashbrowns (surprisingly super tasty! with some ketchup on top they tasted like the real thing!).

Lastly, here's a picture of Deacon in his bad to the bone flaming bandana looking super tough.

Monday, May 25, 2009

Cheeseburgers Done Light

It's Memorial Day so I'm sure many of us will be firing up the grill later on today! It's been raining for about 7 straight days here in Florida so I'm looking forward to getting to use our grill again!

We definitely won't be eating on the light side during our cookout tonight...but I did try out this Hungry Girl recipe last week and it was GREAT! Definitely provides that cheeseburger taste you want without all the guilt. Plus, the fiber makes it more satisfying and filling than anything you could get from a drivethru. Seriously, try this out!

You can't really tell from the picture but I had loaded it up with lettuce, tomatoes, mustard and ketchup.

And since I'm crazy behind on blogging, here's some of what we've been up to for the past few weeks:
Fabulous trip home to celebrate mom (and a friend's wedding!!).
A much too short trip to see our cutie grandparents.

Pool day(s) with Deacon...this pool lasted a whole 48 hours before he popped it so that's something.

And celebrating 3 wonderful years of marriage!


Monday, May 18, 2009

Layered Mexican Chicken

I promise I'm still here! Things have been really busy at work lately and between that and being out of town and the usual running around I haven't really gotten my act together to cook too many blog worthy meals lately! Until last night anyway...because how can you seriously make excuses on a Sunday evening?

So I made this Layered Mexican Chicken casserole...

and it was SO good! It tasted a whole lot like enchiladas...and there is nothing wrong with that!

I halved the original recipe as follows to get 6 portions. But I instantly regretted that decision after tasting it...and after Jake beat me home for lunch today and it was gone just like that.

Layered Mexican Chicken

1lb uncooked, boneless, skinless chicken breast

15 oz canned black beans, rinsed and drained

1.5 cups fat free sour cream

1 cup shredded reduced fat Mexican-style cheese, divided

4 oz chopped green chiles

1 tsp ground cumin

1/4 tsp black pepper

6 medium corn tortillas, cut into 2 inch strips

1/2 cup salsa

1. Place chicken in medium saucepan and fill with enough water just to cover chicken. Place pan over medium high heat and bring to a boil. Reduce heat to medium and simmer 10-15 minutes until chicken is cooked through. Drain and cut into one inch pieces when it is cool enough to handle.

2. Transfer chicken to large bowl and add beans, sour cream, 1/2 cup of shredded cheese, chiles, cumin, and pepper. Mix well and set aside.

3. Arrange half of tortillas in the bottom of a prepared casserole dish that has been sprayed with olive oil cooking spray. Overlap the pieces to cover the surface. Top tortillas with half of the chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining 1/2 cup of cheese.

4. Bake at 350 for about 30 minutes until filling is bubbly and cheese is melted. Let stand 5 minutes before slicing into 6 pieces. Serve with salsa on the side.

Totally worth the measly 6 points per serving!

Monday, May 4, 2009

Cut backs

Haven't been doing a lot of cooking lately...still trying to undo what I did in California between the Sprinkles cupcakes and In-n-Out burgers! But I did make some fun cupcakes this past weekend to share with friends! Check it out on my cupcake blog!