Skinny Mexican Pizza

     While I try and add roughly 1,000 previous recipes to my blog, I've noticed a demand for skinny recipes over and over again. I promise I have a good amount, but I guess they've just been pushed to the way-side since I've started trying to get my blog put together.

     Here is one I really like to hold some of you over in the meantime.

     If you're not familiar with Hungry Girl (which I suggest to anyone trying to eat healthier meals or lose weight), they do what they call a "swap," where they take a horribly fatty and heavenly meal and give it a health makeover. I was really hesitant to try a recipe with "fake meat" or vegitarian ground beef but it actually is pretty good I really liked it! One great thing for dieters is they typically list the Weight Watchers points directly on the recipe. Here is there makeover of  one of Taco Bell's popular meals.

Skinny Mexican Pizza

Two 6-inch corn tortillas
1/3 cup frozen ground-beef-style soy crumbles (likethe kinds by Boca and Morningstar Farms)
1/2 tsp. taco seasoning mix
2 tbsp. fat-free refried beans
2 tbsp. taco sauce
3 tbsp. shredded reduced-fat Mexican-blend cheese
1/4 cup chopped tomato
small handful of chopped green onions

Makes one serving*

Directions

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.

Lay tortillas on the baking sheet, side by side, and bake for 6 minutes. Flip tortillas. Bake until crispy, about 6 more minutes. Leave oven on.

Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Add soy crumbles and sprinkle with 1/4 tsp. taco seasoning. Cook and stir until hot and well mixed, about 2 minutes.

Spread 1 tortilla with refried beans. Top with seasoned soy crumbles, followed by the other tortilla.

In a small bowl, mix taco sauce with remaining 1/4 tsp. taco seasoning. Spread the top tortilla with seasoned sauce, and sprinkle with cheese and tomato.

Bake until sauce is hot and cheese has melted, about 3 minutes. 

Serve with fat free refried beans, blackeans, or anything else!

Calories: 254
Fat: 6.5g
Sodium: 803mg
Carbs: 34.5g
Fiber: 6.5g
Sugars: 3.5g
Protein: 16.5g

PointsPlus® value 6*

-Sweet Sarah




Found at Hungry Girl

Grilled Cheeseburger Wraps

      I don't know about you, but the food I probably crave the most especially after a rough night is a cheeseburger. The other day I stumbled across these wraps, and knew I would love them. So, I summoned the George Foreman grill from it's bottom-of-the-closet grave, and went to work.

    The great thing about these, just like all my favorite Mexican dishes, is the versatility of the meal. You can customize the toppings and even the type of meat you use to fit your taste or waistline. For the meat, you can use ground beef, turkey, or meat replacements such as morning star's ground veggie mix.
 
     I chose to only top my wrap with onions and tomatoes, but feel free to reach for the stars on this one. You can add lettuce, jalapenos, mushrooms, or any other thing you typically eat with your burger. You could even mix it up and do swiss and mushroom!

   Well anyway, let's get down to the important stuff. Here is the basic cheeseburger recipe.

Grilled Cheeseburger Wraps 

1 lb ground beef

1 tablespoon Worcestershire sauce (I used a little more to taste)

2 Tablespoons ketchup

pepper and salt to taste

5 flour tortillas (the larger ones)

approx.1 Cup shredded cheddar cheese

diced tomatoes

diced Onions

yellow mustard

ketchup for topping

Directions

Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard and/or ketchup on top of the beef along with onions and tomatoes. Add any favorite topping at this stage. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman). 

Roughly 10 Weight Watcher's Points+ per wrap, depending on the cheese and tortilla you use 

-Sweet Sarah 

Adapted from Semi-Homemade Mom

Cheesy Salsa Chicken and Ranch Florentine Tostadas

      If there's any specific type if dish I enjoy making the most, and usually do on a weekly basis, its tex-mex/mexican/anything involving cilantro and avocados. Recently I found a new take on tostadas and I was excited to try it. So last night, I had two hungry men over before we headed out to go see the Dictator and I made these bad boys.

      I didn't think I could eat these chicken enchiladas without some sauce or toppings to go with it, so I ammended this recipe to my likings. The great thing about this kind of stuff is that you can really do whatever it is you want with them! Sour cream, guacamole, cheese, whatever the case. Or perhaps, all three :)

Cheesy Salsa Chicken and Ranch Florentine Tostadas 

oozing guacamole, overflowing melted cheese....sorry what was I talking about again?

2 Tablespoons extra virgin olive oil

3 Cups chopped fresh spinach leaves

2 Cups cooked shredded chicken breast

1 Garlic clove

1 Tablespoon ground cumin

1/2 teaspoon kosher salt

½- 1 tsp dry Ranch Seasoning

1/2 Chopped red onion 

1/2 Cup prepared salsa of choice

6 Corn Tortillas

Directions

  Heat oil in a medium skillet over medium heat.  Saute spinach until leaves wilt.  Stir in chicken, garlic, cumin, salt, chopped onions, ranch seasoning and salsa.  Cook for 5 minutes or until chicken is heated through.

Three options for heating the tortillas:
Fry in a pan of oil 
 or

  Heat small skillet over medium heat.  When hot add tortilla.  Cook for 30 seconds then flip and cook second side for another 30 seconds.  When lightly browned on both sides remove.  Cook remaining tortillas.

Or my preferred method-

Preheat oven to 350 Degrees. Spray tortillas on both sides and arrange on baking tray. Bake for 2-4 minutes on each side or until done. If desired, add a handful of cheese to each tostado and bake until melted. This step can also be done after you top the tostada with the chicken mixture.

I suggest adding any guacamole or sour cream  directly on the tortilla and then topping with chicken mixture when done, and adding any other toppings,such as vegetables, on top of the chicken mixture. 
 Serve with salsa if desired.

6 servings

Update: 
I ran out of guacamole when I ate the leftovers, So I just did cheese and sour cream. They came out just as delicious! You really can do just about anything. 

-Sweet Sarah

Adapted from Picky Palate

White Chocolate Cranberry Blondies

       These puppies are so sweet and so delicious. I didn't even like cranberries before this recipe. I now eat cranberries almost daily. My favorite trail mix did actually start this obsession but these blondies sure did catapult me over the cranberry wall.

    These are very sweet but you will find yourself coming back for more even after you think you couldn't bear another bite! 

White Chocolate Cranberry Blondies

3/4 cup butter, cubed

1-1/2 cups packed light brown sugar

2 eggs

3/4 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/2 cup dried cranberries

6 ounces white baking chocolate, coarsely chopped

FROSTING:

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1 tablespoon grated orange peel, optional

6 ounces white baking chocolate, melted

1/2 cup dried cranberries, chopped

Directions

In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).

Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and orange peel if desired until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars.

 Store in the refrigerator.

 Yields 2-1/2 dozen.

-Sweet Sarah  

Found at Taste of Home

Savory Spinach Bites

       Too....tired....to write post. must....couch.....

1/2 cup (1 stick) unsalted butter

1 small onion, chopped (about 1/2 cup)

1 teaspoon minced garlic (about 1 clove)

2 10-ounces packages frozen chopped spinach, thawed and drained

1 8-ounce bag of herbed seasoned stuffing mix* I ended up using almost double. Use your judgement based on the thickness of the mixture. It should be “clumpy” not runny, and easily form balls

6 large eggs

1 cup grated Parmesan cheese

Salt and pepper, to taste

Instructions

 Preheat the oven to 350 degrees.

 In a large sauté pan over medium heat, melt the butter.

 Add onion and cook until the onions are translucent and soft, about 5 minutes or so.

 Add the garlic and cook until fragrant, about 30 seconds.  Remove the pan from the heat and let cool.

 In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.

  In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture.  Combine well.

Line a rimmed baking sheet with parchment paper.

 One at a time, using your hands, roll the mixture into individual 1-inch balls.  Place each one on the parchment-lined baking sheet.

 Bake the balls for about 15-20 minutes, or until very slightly browned.  

 Dipping sauces:  I used marinara, but you could use Ranch dressing, sour cream, horseradish, etc.  Whatever you like!

Servings: 18-24 spinach bites, depending on how big you make them

-Sweet Sarah 

Found at The Curvy Carrot  

Butterfinger Blondies

    Blondies are some of my favorite desserts ever. I love them even more when they become things like cake batter blondies or butterfinger blondies. This recipe is not for the weak hearted. These are intense. These are so sweet, your eyes want to jump to the ceiling.

They are super delicious. 

But also best in either small sections or just a few bites at a time. 

Butterfinger Blondies

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and

cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

BUTTERFINGER BUTTERCREAM:

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions

Cream the butter and shortening together until smooth.
Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth
Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
Spread on your cooled blondies

Preparation time: 5 minute(s)

-Sweet Sarah

Found at Six Sisters' Stuff

Slow Cooked Smoky Chipotle Brown Sugar Chicken Sandwiches

         This recipe doesn't really need a story; it's just amazing. Well, maybe I should warn you that although chipotle peppers in adobo sauce smell delicious and more like candy, they are still hot. Only add more if you can stand the heat! 

Slow Cooked Smoky Chipotle Brown Sugar Chicken Sandwiches

1 Lb  boneless, skinless chicken breasts
1/2 red onion, chopped
1-2 cloves garlic
1 (15 oz) can fire roasted diced tomatoes, drained
1 chipotle pepper in adobo sauce, finely chopped
2 tbsp brown sugar
juice of 1 lime
1/4 cup packed fresh cilantro
1 tsp, or to taste,  liquid smoke

Directions:
 Add the chicken to the slow cooker.
 With a blender or a food processor, blend the remaining ingredients until smooth. Pour mixture over chicken.
 Cook on low for 8-10 hours. Shred using 2 forks and serve on sandwich buns, in tortillas, on salads, etc.

serves 4-6 

-Sweet Sarah

Found at The Sweets Life