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

Ingredients:

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

Directions:

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 

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


Ingredients: 

• 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

Directions:

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 

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

Ingredients:

• 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

Directions:

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 myfitnesspal.com

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


Ingredients:

• 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

Directions: 

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 myfitnesspal.com)

Chicken Cordon Bleu Pasta Bake

Kudos to the creative mind that thought it would be a good idea to turn Chicken Cordon Bleu into a casserole! Brilliant! This version, courtesy of Emily Bites is absolutely divine! It's like a Swiss cheese version of Mac-n-cheese with some protein added in! Enough said. Yum.

Source: Emily Bites


Ingredients:

• 8 oz uncooked wheat pasta (I used elbows)
• 4 TBSP light butter, divided
• 3 TBSP flour
• 2 cups skim milk
• 3/4 tsp salt
• 1/4 tsp black pepper
• 8 oz 2% Swiss Cheese slices, torn into strips
• 1/3 cup fat free sour cream
• 2 cups chopped or shredded cooked chicken breasts
• 6 oz lean cooked ham, diced
• 1/4 cup seasoned bread crumbs
• 1/4 cup grated Parmesan cheese

Directions:

1. Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside.
2. Cook pasta in salted water according to package instructions. Drain and set aside.
3. While the water is boiling for step one, melt 3 tablespoons of the light butter in a medium saucepan over medium-low heat. Add the flour to the butter and stir to combine. Add the milk a little at a time and whisk the flour mixture into the milk until smooth. Add the salt and pepper and stir to combine. Turn the heat up to medium and add the swiss cheese to the milk mixture. Whisk together for about 5 minutes until smooth and thick.
4. Combine the cooked pasta, chicken, ham, sour cream and cheese sauce and stir until well mixed. Spread the mixture evenly into the prepared baking dish.
5. Place the remaining tablespoon of light butter in a skillet over medium heat until melted. Add the bread crumbs and Parmesan and brown breadcrumbs for 1-2 minutes, stirring frequently. Sprinkle the bread crumb/Parmesan mixture over the top of the casserole and bake for about 30 minutes until golden and bubbly.

Yield: 8 servings (1 ¼ cup)  

Nutrition Info per serving: 336 calories, 31 g carbs,  10 g fat, 31 g protein, 3 g fiber

Butternut Squash and Black Bean Enchiladas

Of all the nights my husband wants to help me cook he picks the night I try to sneak in a vegetarian meal. Go figure. The good news is that he was more inclined to eat it after helping and I got to blame him for how spicy the dish was since he left the seeds in the jalapeño when he diced it. : ) HOT! The even better news.....we LOVED it! A huge thanks to Skinnytaste for coming up with this great dish!




Source: Skinnytaste.com

Ingredients:

• 1 cup red enchilada sauce (I used canned)
• 1 tsp olive oil
• 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
• salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced (unless you like A LOT of heat...then leave the seeds in)
• 10 oz can Rotel tomatoes with green chilies
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup water
• 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
• 1 cup reduced-fat shredded Mexican cheese
• 2 tbsp chopped scallions, for garnish
• reduced-fat sour cream, for serving (optional)

Directions:

1. Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

2. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook a couple of minutes until onions become translucent and garlic is fragrant. 

3. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, 

until the squash is tender, about 30 to 35 minutes.

4. Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. 

5. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Yield: 8 servings

Nutrition info per serving: Calories: 185 • Fat: 6 g • Protein: 13 g • Carb: 29 g • Fiber: 13 g 

Buffalo Meatloaf

 My husband told me when we first got married that he did not eat meatloaf.  Now he requests this meal weekly. This is quite possibly my signature dish....yum! Tonight I made it with some Asparagus topped with carmelized onions  and blue cheese crumbles. Comment below if you want the side dish recipe.

Source: Amy Hart

Ingredients:

• 1 lb ground buffalo
• 1 TBSP olive oil
• 1/2 tsp kosher salt
• 1/8 tsp black pepper
• 1/4 cup Eggbeaters (or 1 egg lightly beaten)
• 1/2 cup panko breadcrumbs
• 1/4 cup italian seasoned breadcrumbs
• 1/4 cup fat free milk
• 1 tsp Worcestershire sauce
• 1 tsp dijon mustard
• 1 TBSP minced onion
• 1/8 tsp thyme
• 1/8 tsp rosemary 
• 4 oz tomato sauce
• Hot Sauce (to taste)

Directions:

1. Preheat oven to 350 degrees

2. Combine all ingredients except tomato sauce and hot sauce in a large bowl and mix together. DO NOT over mix! Transfer meat mixture to a loaf pan packing down the meat.

3. Mix tomato sauce and hot sauce together. (I use about 1 TBSP of Frank's) Spread over loaf.

4. Bake uncovered for 45 mins to 160 degrees the turn on broiler and broil for 3 minutes. Remove and let rest for 5-10 mins before slicing.

Yield : 6 servings
Nutrition info per serving: 227 calories, 13g fat, 4g carbs
(Calculated using myfitnesspal.com)