When it comes to cooking, I’ve never really enjoyed it. I cook a lot and am constantly trying to find new recipes, though. Ideally, I like making things that are super easy. Recipes that allow me to mix things up in one bowl and turn on the crockpot are even better. Continue reading
After I finished the Whole 30, I discovered something amazing: Coconut aminos. Coconut aminos is a sauce that comes from coconut sap. But if you aren’t a fan of coconuts (…mom), don’t worry, you don’t taste it. I promise. Continue reading
I have been obsessed with Hungry Girl’s mexican pizza swap for a few years now! She basically made a healthier version of Taco Bell’s and I love it even more than theirs. In fact, it’s been years since I’ve had one from Taco Bell because I prefer this.
Serving Size: 1, Calories: 254, WW+ Points: 6
Fat: 6.5 g, Sodium: 803mg, Carbs: 34.5g, Fiber: 6.5g, Sugars: 3.5g, Protein: 16.5g
- (2) 6″ corn tortillas
- 1/3 cup frozen ground-beef-style soy crumbles (Boca is my favorite)
- 1/2 teaspoon taco seasoning
- 2 tablespoons fat-free refried beans
- 2 tablespoons taco sauce
- 3 tablespoons shredded reduced-fat Mexican-blend cheese (Sargento has a great one)
Sometimes I will change out the Boca crumbles for lean ground beef that is 94% lean or higher, although honestly, I prefer the Boca for this recipe!
Also, I don’t really like tomatoes, but you can add 1/4 cup chopped tomato as well.
- Preheat oven to 350°F
- Lay tortillas on baking sheet (may need to spray non-stick depending on your pan–I usually put down aluminum foil for easy clean up)
- Bake for six minutes, flip, then bake for another six minutes. Remove and keep oven on.
- WHILE the tortillas are cooking, cook soy crumbles with 1/4 teaspoon of taco seasoning
- Once tortillas are cooked, spread one of them with refried beans then top with soy crumbles
- Place the other tortilla on top
- Mix remaining taco seasoning with taco sauce then pour evenly on top of the tortilla
- Top with cheese and bake for about three minutes or until cheese is melted
Believe it or not, it is possible to get through game day without totally wrecking your diet. Here are some recipe ideas I have tried or found that everyone can enjoy for the Super Bowl but are a healthier option!
I like making spaghetti squash, it’s healthy, but it’s always such a pain to prepare. I’m always afraid I’m going to chop off a finger, hand or something trying to get that thing cut in half. And then it’s so hard to scrape out the middle. The way I had been doing it would take me at least a half hour to prepare. Then cook. Well yesterday I was looking around online and found a great way to do it from Rachel Ray’s website that was so easy.
Take your spaghetti squash and add a few slits to it. Or, if you’re like me, you can do it all around the whole thing.
Place the spaghetti squash in your slow cooker with one cup of water.
Cook on high for three to four hours, or low for six to eight hours.
Once cooked, take it out of the slow cooker. After it’s had a little bit of time to cool down, it cuts right in half without any trouble. Then just scrape out the middle with seeds. You really only have to do it a couple times on each side. From there, you can easily fork out the strands and away you go! You’ll have ready-to-go spaghetti squash in less than five minutes.
Good Add and Weight Watcher’s Points
I recently found Hunt’s tomato sauce with oregano, basil and garlic which is a great way to quickly whip up something with your spaghetti squash.
Lately I’ve been cooking spaghetti squash in my slow cooker, then mixing it with a little bit of chicken that I’ve diced up and put a little garlic on and the Hunt’s tomato sauce. Whatever I have been doing says it’s zero Weight Watcher’s points. I’m currently just going to test and see if it hinders me losing any weight. If I can lose, this is a great lunch option!