Monday, April 21, 2014

Bacon Cheeseburger Wraps

The next best thing to a nice big juicy bacon cheeseburger all bundled up in a low calorie, low carb wrap! You won't even miss the bun!  Emily Bites does such a great job coming up with fun recipes like this. You MUST check out her site!

Source: Emily Bites


1 lb 95% lean ground beef 
1 T McCormick Hamburger Seasoning
4 Laughing Cow Light Queso Fresco & Chipotle Wedges, cut into pieces
2 T Ketchup
2 t Yellow Mustard
1/3 cup 2% shredded sharp cheddar cheese
2 T Hormel Real Bacon Bits
4 light wraps (I recommend Flatouts...I used a different brand here and they were too flimsy)
½ a medium tomato, cut into pieces
1 – 1 ½ cups shredded lettuce


  1. Bring a large skillet to medium heat. Add the ground beef and hamburger seasoning and cook until meat is browned. Drain meat. Clean skillet and set aside.
  2. Place meat in a medium bowl and add the cheese wedges, ketchup, mustard, cheddar and bacon bits. Stir to combine. Microwave on high for one minute. Stir again until meat is evenly coated.
  3. Spoon a quarter of the meat mixture (around a generous ½ cup) onto the center of each flatout and spread the mixture lengthwise, leaving about an inch at each end. Evenly distribute the shredded lettuce and tomato pieces across the top of the meat. Fold in the 1” ends of the flatout over the filling and then fold in the long ends to cover it.
  4. Lightly mist the large skillet with cooking spray and bring over medium-low heat. Place the wraps fold-side down onto the skillet (I did them in batches of two) and let them cook for 3-4 minutes or until golden. Flip the wraps and continue to cook until golden on the bottom. Cut in half and serve.
Yield: 4 wraps
Nutrition info per wrap: 335 calories, 13g fat,  22g carbs, 40g protein 

Tuesday, April 15, 2014

Baked Chicken Parmesan

I love chicken Parmesan because it’s a meal pretty much anyone will eat without complaint. This version isn't bad for you since it’s baked not fried.  I saw this recipe over at  Skinnytaste and wanted to try it because it is only 251 calories per serving! I added some seasonings and served this with a little whole wheat spaghetti.

Source: Adapted ever so slightly from Skinnytaste


  • 8 chicken cutlets (or breasts sliced in half)
  • 3/4 cup seasoned breadcrumbs (I used whole wheat)
  • 1/4 cup grated Parmesan cheese
  • ¼ tsp garlic powder
  • 1 tsp italian seasoning
  • ¼ tsp red pepper flakes
  • 2 tbsp butter, melted 
  • 3/4 cup reduced fat mozzarella cheese 
  • 1 cup low sugar marinara 
  • cooking spray


  1. Preheat oven to 450°. Line a large baking sheet with foil and spray lightly with cooking spray
  2. Combine breadcrumbs, Parmesan cheese, and seasonings in a shallow bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
  3. Lightly spray chicken with a little more cooking spray (this makes it crispy) and bake in the oven for 20 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted and chicken is done. Serve over whole wheat spaghetti.
Yield : 8 servings

Nutrition info per serving: 251 calories, 9.5 g fat, 13 g carbs, 31.5 g protein
*does not include the spaghetti 

Monday, April 7, 2014

Turkey Stuffed Peppers

One of my all time favorite dishes I have ever made.  I could seriously eat this everyday and be completely happy.  Most traditional stuffed pepper recipes are made with rice and sour cream but I left those out to keep this low fat, low carb, and packed with protein.  Not to mention the nutritional benefits of the antioxidants and vitamin C in the bell peppers! The smoky sweetness of the bell peppers in this dish marry so well the flavors in the filling.  Yum!

Source: Amy Hart

  • 4 large red bell peppers
  • 1 tsp olive oil
  • 1 lb extra lean ground turkey
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp. beef bouillon granules
  • 1/2 tsp. garlic powder
  • 1 tsp chil powder
  • 1/2 tsp cumin
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  • 1/2 tsp Lawry's seasoned salt
  • 1 c. mushrooms, finely chopped
  • 1 c. shredded reduced fat cheese
  • 1/2 c. green onion, thinly sliced
  • 1 c. hot water

Preheat the oven to 350 degrees. Halve the red bell peppers through the stem. Clean out the insides and seeds. Heat olive oil in a pan over medium heat and brown the turkey, chopped onion and garlic until pink is gone. Add 1 tsp. beef bouillon and all seasonings. Stir. Add the mushrooms and cheese. Stir until cheese is melted and remove from heat. Set aside. Mix the hot water with the remaining bouillon. Stir and let dissolve. Fill the red pepper halves with filling. Pour the water/bouillon mix into a baking dish and place the filled peppers into the baking dish. Cover 
with foil and bake for 35 minutes. After 35 minutes, remove cover and spoon some juice onto the meat filling. Replace cover, and bake for an additional 10 minutes.  Garnish with the green onions and serve.

Yield: 4 servings (2 halves per serving)

Nutritional info per serving: 316 calories, 9 g fat, 17 g carbs, 39 G protein
Calculated using

Wednesday, April 2, 2014

Almost Cuban Panini

I could honestly eat this sandwich everyday and be happy. I looooooove a good Cuban sandwich and even though this isn't a true Cuban, it is equally as good and guilt free!  It's a little lighter and a little quicker.  I look at it as a "souped-up" version of a ham and Swiss. : )  You can serve these with a whole serving of  Alexia Yukon fries and the whole meal is under 500 calories!

Source: Amy Hart


  • 1 Sub bun ( I used Kroger's bakery brand. You could also use french bread)
  • 2 oz Oscar Meyer Carving Board Turkey breast (warmed up)
  • 1-2 slices of ham ( I use Private Selection Rosemary ham)
  • 2 slices of fat free Swiss singles
  • 3 slices of sandwich stuffer pickles
  • Dijon mustard
  • Red fat mayo with olive oil
  • Pam cooking spray-butter flavor


Slice the bun open and spread mustard on one side and mayo on the other. Place cheese and pickles on the bread. Add turkey and top with ham. Close your sandwich, spray a Panini grill  (you could also make this in a grill pan and place a heavy object on top of the sandwich to help smash it down) with buttered flavored Pam and press down until the cheese is melted and the crust is a little crispy. Cut and enjoy!

Yield: 1 sandwich

Nutrition info per serving: 335 calories, 5 g fat, 37 g carbs,  33 g protein
(Calculated using