Healthy Mexican Pizza

mexican pizzaI 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.


  1. Preheat oven to 350°F
  2. 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)
  3. Bake for six minutes, flip, then bake for another six minutes. Remove and keep oven on.
  4. WHILE the tortillas are cooking, cook soy crumbles with 1/4 teaspoon of taco seasoning
  5. Once tortillas are cooked, spread one of them with refried beans then top with soy crumbles
  6. Place the other tortilla on top
  7. Mix remaining taco seasoning with taco sauce then pour evenly on top of the tortilla
  8. Top with cheese and bake for about three minutes or until cheese is melted

Crock Pot Chicken Taco Chili

Crockpot chicken taco chiliI’m no chef, as it may be clear from my “cooking adventures.” I am trying to do better though and this Sunday may have been one of my best entrees yet.

My fiancé’s mom gave me her old crock pot probably a year ago.  I had used it once to melt cheese dip, but never for an actual crock pot recipe. Not sure why I hadn’t, but this weekend I gave it a shot with Skinnytaste’s Crock Pot Chicken Taco Chili.

I can’t even begin to tell you how amazing it was. I’m not a big fan of onions, tomatoes and a few other things, so here is how I made it. If you love onions, tomatoes and all those other things, take a look at the original recipe.

Rice and cheese are optional. I put “desired amount” for the rice, because you’ll basically pour some of the chili on top of the rice. So essentially it’s however much rice you’d like. Perhaps a half a cup cooked. I’ve yet to try quinoa, but I’m sure that would be a healthier alternative than white rice. If I try it, I’ll post results.

Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g  • Protein: 16.9 g
(Nutritional information from Skinnytaste, doesn’t include rice or cheese)


  • 1 16-oz can Bush’s black beans (reduced sodium)
  • 1 16-oz can Bush’s kidney beans (reduced sodium)
  • 1 8-oz Hunt’s can tomato sauce
  • 10 oz package frozen corn kernels
  • 1 packet Ortega taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • White rice (optional amount)
  • Taco/mexican blend cheese (optional amount)


  • Combine beans, corn, tomato sauce, cumin, chili powder and taco seasoning into crockpot
  • Place chicken over the top and cover
  • Cook on low for 10 hours or on high for six hours
  • 30 minutes prior to eating, remove chicken, shred, then put it back into crock pot and stir
  • Cook desired amount of rice (will pour crock pot mixture over prior to serving)
  • Top rice with chili, and sprinkle on cheese