Category Archives: cheese

Bowling For Pizza

You know what the best thing about this recipe is? (Besides the fact that it’s yet another pizza recipe) It’s that it’s so cleverly named that I almost didn’t get it! HA! (ok, maybe it’s not the best thing about it, but it made me smile!) Seriously though, I read the title and ingredient list and still just didn’t get it! Why are we bowling for pizza? What does this have to do with pizza? What does this have to do with bowling?  I think it took me about 5 minutes to “get” it! Pizza (ingredients) in a bowl……………

Get it?

THE RECIPE:

Bowling For Pizza

PER SERVING (entire bowl):284 calories, 7g fat, 1025mg sodium, 28.5g carbs, 9.25g fiber, 11g sugar, 30.5g protein

INGREDIENTS:

1/3 cup canned crushed tomatoes

1 stick light string cheese

1 cup sliced mushrooms

1 cup sliced green bell peppers (or a little red and yellow like I did)

1/2 cup sliced onion

1 Boca Original Meatless Burger, vegan, thawed and chopped

1/2 cup diced tomatoes (wasn’t sure if it was supposed to be canned diced or fresh diced, I went with grape tomatoes, diced)

1 tsp. reduce-fat parmesan-style grated topping

8 slices turkey pepperoni, chopped

1 tbls. sliced black olives (I totally could have used more than just 1 tbls…………….)

Optional: salt, black pepper, garlic powder, onion powder, crushed red pepper

DIRECTIONS:

If you like, season crushed tomatoes to taste with option ingredients. Set aside. Tear string cheese into shreds, roughly chop and set aside.

In a skillet sprayed with nonstick spray, cook mushrooms, bell pepper and onion over medium heat until softened, about 3 to 5 minutes. (I sliced my veggies pretty chunky so I cooked them for about 8-10 minutes to make sure they were done!)

The veggies! (Just downloaded a photoshop tool for my camera, doesn't this picture look amazing!)

Add chopped Boca patty, diced tomatoes and crushed tomatoes, and continue cooking until heated through, about 3 minutes.

It's a little red! Yum, tomatoes!

Transfer to a microwave-safe (or oven safe since I don’t have a microwave) bowl and immediately sprinkle with string cheese, grated topping, turkey pepperoni, and olives.

About to emerge into the oven! (or microwave, whatever!)

Microwave for about 30 seconds (or about 10 minutes in a 225 degree oven, I wish I would have preheated the oven to a higher temperature, this took forever with no microwave! ) Just long enough to heat and soften the cheese! Enjoy!

All stirred up, and ready to eat!

THE REVIEW:

My first bite review: Wow, it somehow tastes like a pizza! I’ve never put hamburger (or meatless hamburger) on a pizza before! This is amazing! (yeah, it was a long thought, I am capable of these things!)

Mike’s first bite review: I like it! (What a spazz!)

Taste: I didn’t miss the crust. I really felt like I was eating a pizza with a fork and in a bowl! It was a bit tomato-y but I love love love tomatoes! So this didn’t bother me in the slightest! Mike doesn’t love tomatoes like I do, so I was worried he wouldn’t love it, he said it was perfect! Not too many tomatoes, not too acidic, just like a pizza! Hells to the yes! (yeah, I just typed/said that! I’m sorry!)

Satisfaction: Its 5 weight watcher points! It had a lot of veggies, protein, cheese and tomatoes! I mistakenly served it with some steamed broccoli (because it’s just not dinner without something green!) and was STUFFED after eating all of this! In fact it’s been 3 hours since eating this, and I’m still full! This is an amazing thing! I’m always hungry! A+, gold star and 5 out of 5 rating for satisfaction!

Creativity: Genius! First, a hamburger on/in a pizza! Would have never thought of this! Loved it! Out of all the pizza recipes this cookbook has delivered so far, this is my favorite and the most creative! It didn’t miss a beat, and made me happy!

Texture: When it comes to pizza, the crust is my favorite part! Yes I like the toppings, but I could care less about them at the same time! And I’m not really a bread person either, so I don’t think its a “carb thing” I really just like pizza crust! (When Mike is eating pizza, he eats all the way to the crust and I eat it,  normally he would throw it away! ) I was worried! But this “pizza” has sold me on crustless pizza! The meaty-ness of the Boca burger and the thick tomato-y sauce all over the “toppings” was a perfect match for my teeth! Not too much crunch, not mushy (like I expected) and just all around great!

Would Mike make this himself: eh, probably not he said! Would he eat it again if I made it? Yea, for sure!

What’s your favorite part of a pizza?

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Filed under burgers, cheese, meatless, pizza, vegetarian

Pizza-fied Chicken

Protein lovers rejoice, chicken replaces doughy carbohydrate loaded pizza dough/crust!

I love that 3 of these Hungry-Girl recipes now have revolved around pizza! Seriously, what more could a fat girl want than a pizza? Today’s recipe is a bit of stretch for being called a pizza, but it’s pizza-ish and completely de-lish. ( I apologize for the rhyming, I couldn’t help myself!)

THE RECIPE:

Pizza-fied Chicken

PER SERVING (entire recipe): 282 caloreis, 5.75g fat, 868 mg sodium, 10g carbs, 2g fiber, 4.5g sugar, 44g protein

INGREDIENTS:

!/4 cup canned crushed tomatoes

1 stick light string cheese

5 ounces boneless skinless lean chicken breast

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. salt, or more to taste (I went with more, haha)

1/8 tsp. black pepper, or more to taste

1/4 cup diced green bell pepper (I say: No more green peppers! I used a little yellow, it was what I already had!)

1/4 cup sliced mushrooms (super thin is my suggestion)

2 tbls. diced onion

4 slices turkey pepperoni, chopped

1 tsp. reduced-fat parmesan-style grated topping (oops! I was so excited to eat this, I actually forgot to add the parmesan!)

Optional seasonings and toppings: crushed red pepper, oregano, basil

DIRECTIONS:

Preheat broiler.

If you like, season crushed tomatoes to taste with salt, black pepper, and optional seasonings. Set aside.  (I chose not to do this step, for one I really like the taste of these tomatoes and two, I didn’t have any of the optional seasonings besides the salt and pepper. ha) Tear string cheese into shreds, roughly chop and set aside.

Chopped up pizza toppings.

Place chicken in a large sealable plastic bag and, removing as much air as possible, seal the bag. Carefully pound chicken through the bag with a meat mallet or a heavy can, (I chose a big can of soup, it seemed like the heaviest can I had) until it is uniformly about 1/2-inch thick. (one word of advice: don’t pound too hard! You will pound your chicken piece in half and have to start over. Not that I know this from experience, ha!) Evenly sprinkle both sides of the chicken with the garlic powder, onion powder, salt and black pepper. Set aside.

The chicken in front has not been pounded yet. This picture is to help you to see the difference.

Bring an oven-safe skillet sprayed with nonstick spray to medium heat on the stove. Add bell pepper, mushrooms and onion and cook until softened, about 4 to 6 minutes. Remove veggies and set aside.

Remove skillet from heat, re-spray, and return to medium heat. Add chicken and cook for about 3 minutes per side, until cooked through. (My skillet is not oven safe, so I chose to just use a preheated foil lined baking sheet to assemble my “pizzas” on and then broil)

The chicken in front especially, kind of actually looks like a mini pizza crust.

Top chicken with crushed tomatoes, string cheese, veggies and turkey pepperoni.

How cute! It really looks like a pizza right now!

Place skillet under the broiler for 2 to 3 minutes, until cheese softens and pepperoni becomes crisp. (I wish I would have put the pepperoni on the top, unfortunately it was under my veggies and didn’t get too crispy!)

I can imagine this picture being much more appealing to the eye if I would have stuck with the recipe and used green peppers. Regardless, how stinkin' adorable is this?

Plate your pizza-fied chicken and sprinkle with grated topping. If  you like, sprinkle with optional toppings. Enjoy!

A close up!

THE REVIEW:

My first bite reaction: Pizza, no, new fun way to eat chicken, heck yes!

Mike’s first bite reaction: I like it! (Seriously, why do I even bother asking anymore?)

Difficulty: Probably one of the more labor intensive recipes so far. Lots of prep to be done before actually doing any cooking. Pounding out the chicken uses slightly more skill than usual. 5 being the hardest and 1 the easiest, I would have to give this a 3.5. Not quite super easy but not actually difficult. I’m really good at being in the middle. (I am a middle child after all, lol!)

Taste: The pepperoni got lost in there and I could have done without it. (could’ve been my own fault though for not putting it on top) Did it taste like pizza, not at all! Did I absolutely love it though? You bet! Mike said it reminded him of an ungreasy lower carb version of chicken parmesan. It sure beats doing the “same old same old” with chicken!

Texture: Chicken with some toppings. Nothing too much to report here.

Satisfaction: I served this with just a small serving of green beans, and I was full afterwards. I guess it did have almost a full serving of veggies sitting on top of it so, 5 stars for satisfaction. 🙂

Creativity: I get calling this pizza-fied, but honestly I was expecting more of a pizza taste and not just a pizza look! Thought this was so super-duper cute though! Tricked my brain that’s for sure! I would love to try this with pizza sauce or maybe some of those optional herbs I didn’t have!

What are your favorite pizza toppings? Think they’d be good on a chicken “crust”?

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Filed under cheese, chicken, dinner, pizza, snacks

Totally Terrific Tuna Melt

Turning the page in my Hungry-Girl cookbook and what do I see? “Totally Terrific Tuna Melt”. Ugh! I groan! (I am not excited about this………….) I’ve never actually had a tuna melt before, and well I never really wanted to try one, ever! I imagine tuna melts to be a sandwich version of tuna noodle casserole, and I hate tuna noodle casserole! Hate! There’s something about hot/warm mayo mixed with baked tuna (which in my opinion should only be served cold, super cold to be exact) and creamy “nastiness”! My sisters love this putrid baked tuna dish, so my mom used to make it for them all the time when we were kids! I was out-numbered, and was forced to eat this on more occasions than I’d like to ever remember! I am not excited about this, however I will try it, no need to stop now just because I’m selfish!

Mike on the other hand, loves tuna noodle casserole and I’ve even seen him order a tuna melt from time to time! He was excited…….ugh! I do like tuna btw, I just don’t care to eat the canned stuff hot/warm/room temperature/any way but super cold! Regardless, I digress……

THE RECIPE

PER SERVING: (entire recipe) 298 calories, 3g fat, 1379mg sodium, 31.5g carbs, 6.25g fiber, 4g sugar, 39g protein

5 of my precious weight watcher points for something I don’t really want to eat? This better be freaking good!

INGREDIENTS:

1 light English muffin, split into halves

3 ounces (about 1/3 cup) albacore tuna packed in water, drained and flaked

1 tbls. Dijonnaise (bonus, I did find Dijonnaise at the Super Target by my house, I wasn’t even looking for it! Remember how I said they only sell it on the east coast, apparently Target is just that awesome!)

1 tbls. fat-free plain Greek yogurt (the recipe says as an alternative you could also use fat-free mayo. *small tangent—->* I don’t like fat-free mayo (gross!) and because I wasn’t excited about this recipe and dreaded even making it let alone making it with something I can’t stand, Mike suggested I just use the mayo we already have in the fridge (Best Foods Mayo with Olive Oil) that I would like it better with the real mayo anyhow. And it only added one extra Weight Watcher point so, that’s what I used)

1/2 tbls. chopped dill pickle

1 tsp. dried minced onion

Squirt of lemon juice (Doing my grocery shopping at the Target, sometimes I can’t always find a large selection of produce. But because I knew the Dijonnaise was there (and I was out of VitaTops too) I still chose to shop there instead of the actual grocery store. Couldn’t find any lemons, so I went with the lemon-pepper variety of pouched tuna (same stats but with lemon flavor, works for me!))

Dash garlic powder

Dash black pepper

2 slices plum tomato

2 slices fat-free cheddar cheese

DIRECTIONS:

Preheat broiler.

Lightly toast muffin halves. Set aside on a baking sheet lightly sprayed with nonstick spray.

In a small bow, combine tuna, Dijonnaise, yogurt (or mayo), pickle, onion, lemon juice, garlic powder, and pepper. Mix well.

 

I think my lack of interest in this recipe shows in the lack of interesting photos. This is really ugly!

 

Evenly distribute tuna mixture between the muffin halves. Top each with a slice of tomato, followed by a slice of cheese.

 

Tuna mixture on muffin halves

Starting to look a little better. I like tomatoes!

 

Broil for 1 to 2 minutes, until cheese melts.

 

Ok, melted cheese makes everything look tasty! (Even baked tuna!)

 

Plate your open-faced tuna melt and eat up!

THE REVIEW:

(I have to keep telling myself that this might be good, that I might be wrong about baked tuna/mayo!)

My first bite reaction: Eh, not too bad. I like the tomato!

Mike’s first bite reaction: I like it! (ok, seriously I really need to get him a dictionary or thesaurus!)

Texture: If it wasn’t for the tomato I probably would have spit this out! The tomato really helped me to choke down this weird smooshy texture! It was just a little too tuna noodle casseroley to me!

Difficulty: Easy as making and baking a sandwich! (Amy, that means you too can make this, haha j/k!)

Satisfaction: I would have prefered this more for lunch than for dinner (dinner was the only time Mike and I could eat it together) but served with a heaping serving of broccoli and spinach I was full afterwards. Would I make it again, more than likely not! Would I eat it again though if someone else made it, maybe!

Creativity: I had to consult Mike on this one, having never eaten a tuna melt before I wasn’t sure how creative it was! He said for being lower in calories than most melts it gets a thumbs up. But a tuna melt is a tuna melt, nothing overly creative about it.

Taste: I didn’t hate it! I didn’t love it! The tomato really was its saving grace though! If the recipe had called to broil it longer than a few minutes I might have actually not even tried it. I just can’t get past the hot tuna thing! It’s just not for me I suppose! Mike said he didn’t care for the lemony flavor that the pouched tuna had, and he would defiantly request that I make it again with regular tuna sans lemon. Overall, if you like tuna melts or tuna casserole you will probably really like this lower calorie version. Good job Hungry-Girl on pleasing the Hungry Guy too!

Do you like tuna noodle casserole? And do you have low-calorie swap that I can make for my Hungry-Guy? 🙂

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Filed under cheese, lunch, tuna

Santa Fe Cheesy Chicken Stir-Fry

I’m not really sure what the difference between SouthWestern, Tex-Mex or Mexican food is; but whatever it may be, I am crazy about it! Love the distinct flavors of cumin, lime, beans, cilantro, etc. And because I am so fond of it, my cupboard is well stocked in the variety of spices that are needed to create it! Which made this recipe a breeze to put together (and super cheap too.)

THE RECIPE:

Santa Fe Cheesy Chicken Stir-Fry

PER SERVING (entire recipe): 256 calories, 2g fat, 693mg sodium, 19.5g carbs, 3.25g fiber, 4.5g sugar, 38.5g protein

Can I get a “Woot! Woot!” for those spectacular protein stats! (I like protein!)

INGREDIENTS:

4 ounces raw boneless skinless lean chicken breast, chopped

2 tbls. canned black beans, drained and rinsed

1/2 tbls. chopped cilantro (ok, so I need to learn how to read. When I was at the store buying the ingredients for this I skimmed right past the cilantro part and didn’t buy any. Had to resort to the same cilantro “fix” as I did in the Thai Chicken wraps. 😦 )

1/2 tsp. lime juice

1/8 tsp. chili powder

1/8 tsp. salt

2 dashes ground cumin

2 dashes black pepper

1/4 cup frozen corn

1/4 cup thinly sliced onion

1/4 cup thinly sliced red bell pepper (I was a rebel and used a little red pepper and a little yellow pepper)

1/4 cup shredded fat-free cheddar cheese (Couldn’t find fat-free shredded cheese at my local grocery store, so I went with reduced-fat shredded cheddar and added 1 weight watchers point to my daily log)

1/4 cup chopped tomatoes

DIRECTIONS:

In a bowl, combine chicken, beans, cilantro, lime juice, chili powder, salt, cumin, and black pepper. Mix well and set aside. (I’m assuming this step is going to help the chicken marinate a little and absorb some of the flavors)

The marination begins...................

Bring a skillet sprayed with nonstick spray to medium-high heat. Add corn, onion, and bell pepper. Stirring frequently, cook for 4 to 5 minutes, until onion softens.

After having to endure a horrible massage by a sharp knife, the veggies take a plunge into a hot skillet hoping it would relieve them of the pain. Little did they know the massage was just the beginning of the torture they would have to face!

Add chicken mixture and, stirring occasionally , cook for 5 minutes, or until chicken is cooked through.

Alas, the veggies see their rescue team: Chicken and Black Beans (they're super heroes, didn't you know)

Add cheese and tomatoes and stir until cheese starts to melt. (approximately 10 seconds) Enjoy immediately! (I suggest waiting at least a minute or two until it’s cool enough to not burn the roof of your mouth…….ouch!)

And thus ends the "cheesy" tale of how I conquered the stir-fry from evil unwanted calories and fat!

THE REVIEW:

My first bite reaction: Needs a little salt *adds a little salt* ah, perfect!

Mike’s first bite reaction: It’s good but it feels incomplete. (after grilling him on what it might be missing, we came to 2 conclusions: One being the missing cilantro and the second conclusion being a tortilla (stir-fry wrapped in one) or rice (stir-fry mixed with or sitting on top of)

I liked just as it was! I used to hate cilantro (now a days I don’t hate it as much, might even say I like it, but I never really miss it when it’s not there) As for it being wrapped up in a tortilla, hell yea! It would have made awesome burritos, but I didn’t think it actually needed it.

Satisfaction: Felt like something I could have gotten at a mexican restaurant but for only 5 weight watchers points. It hit that “spot” that makes you feel like your cheating even though you’re not! I was full but not stuffed and my brain was pleased as punch!

Difficulty: A friend asked if I could rate the difficulty of these recipes (Hi Amy! *waves at screen*) The whole thing took about 20-25 minutes (including stopping to take pictures) to prepare. The only difficult part was having the patience to cut the peppers and onions. For someone who spends a lot of time in the kitchen I would rate this recipe as super easy. For someone who doesn’t do much cooking and has limited cooking skills I would probably say it was easy to moderate, but not complicated or hard at all!

Taste: Loving the southwestern food I thought this was supreme! It had all the right spices to feel like a mexican fiesta! I would definitely make this again and again! In all honesty, even though I love cheese, I would like to try it without it! The cheese was more of a background flavor and kind of competed with the cumin and chili powder as opposed to complimenting it. I was left wanting just a little bit more spice. (but just a little)

Texture: Being a simple chicken stir-fry, I loved the additional texture of the sweet corn popping in there mixed with the smooth texture of the chicken and beans.

Creativity: It has all the right components of a well-rounded meal. Not overly creative, not so “been there done that, I need something new” overall, I give this a 3 out of 5. Right smack in the middle.

Would Mike make it himself: Probably not. Would he eat it again if I made it: Absolutely! (Btw, the reason I always ask him those questions: he doesn’t do much cooking (even though he’s really good at it) he’s more of a sandwich and cereal “cook” so for him to like something enough to make on his own must be really good!)

So which to you prefer: Southwest, Tex-Mex or Mexican? And can you tell me the difference because sometimes it’s all the same!

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Filed under burrito, cheese, chicken, dinner, southwestern, tex-mex

Lucky Four-Leaf Salad with Feta and Apples

When it comes to cheese I’m not that finicky, I’ll eat whatever, whenever! I really like cheese, I even really like low-fat cheese! 🙂  Just a few years ago I discovered that I actually appreciate feta. It used to be one of those weird varieties that I steered clear of because of its texture (even though I liked the flavor) until I had some in a salad! I can’t actually figure out the logistics as to why it’s so good, but feta and lettuce= A+ in my book!

I can’t think of anything witty or even slightly interesting to say about this recipe besides: I like cheese, I like almonds, and when apple season comes along (fall time) I can’t get enough! Take all these ingredients and put them in a salad…voila!

THE RECIPE:

Lucky Four-Leaf Salad with Feta and Apples

PER SERVING: (entire salad) 213 calories, 8g fat, 552mg sodium, 29.5g carbs, 6.5g fiber, 16.5g sugar, 10g protein

INGREDIENTS:

1 Fuji apple (went with a Honeycrisp apple because they were cheaper and I like them better)

3 cups 3-lettuce blend bagged lettuce

1 cup spinach leaves

1/4 cup crumbled reduced-fat feta cheese

1/4 cup thinly sliced red onion

1 tbls. thinly sliced dry-roasted almonds (you know, the kind you find next to the bagged salads in the grocery store)

Optional: freshly ground black pepper, light vinaigrette dressing or another low-calorie dressing

DIRECTIONS:

Cut apple into quarters and remove the core, seeds, and stem. Thinly slice and then cut the slices in half widthwise.

Check out how big that apple is! I decided to go with just half because it was so big!

Toss all ingredients together in a bowl. Add some pepper and dressing if you like, but this salad’s so flavorful you may not even need ’em. Enjoy!

3 different lettuce leaves and spinach! (A la carte)

Apples, onions, feta and sliced almonds, oh my!

No caption needed! (Isn't it pretty?)

THE REVIEW:

(This review brought to you by the letter J! As in Jacque and not Mike, he was busy eating a pizza!)

My first bite review: Wow, it really doesn’t need dressing. Sweet!

Taste: When I was at the store I bought some dressing even though the recipe said it was unneccessary (I was reluctant) but I decided to try it first without it! It really was that flavorful and didn’t need it, I was shocked! The sweet apple and creamy feta merged so well with the lettuce/spinach that it seemed as though there was dressing. Loved it! (I did eat half of the salad with the sesame dressing just because I love Newman’s Own Lighten Up products that much, and it was good, but not necessary)

Texture: Crispy apples, rich feta, crunchy almonds, crisp spinach. When it comes to salads I need crunch. I need a lot of textures or it feels like I’m grinding my teeth together, this salad has all of that and more. I bet it would have been awesome with some glazed walnuts (but then the 4 Weight Watcher points would have been a lot more)

Satisfaction: I was gonna serve this with a side of chicken or left over pork roast, because it doesn’t feel like dinner without some sort of meat/protein. However, I was kind of hungry and just wanted to eat. I got this salad made in record time (about 5 minutes) and decided to just mow down and if need be, heat up the pork roast. After consuming the whole salad, I was stuffed! Best filling salad with no meat I’ve ever had!

Creativity: Reminds me of fall!  Apples and onions kind of do that to me. I’ve seen salads on restaurant menus with apples and feta before, so I wasn’t that blown away by the creativity. However because it was the first time I’ve ever had a salad with apples and feta I give this 4 stars! It’s new to my taste buds so therefore its creative! (I know, that doesn’t make sense when I put it on paper, but it makes sense in my head!)

When’s the last time you prepared dinner in 5 minutes? 🙂

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Filed under apples, cheese, dinner, salads

Smothered Pepperoni Pizza Breakfast Burrito

Pizza, for breakfast? Sounds like a “winner, winner chicken dinner” if you ask me! Pizza should never be limited to just dinner time, I say eat pizza for breakfast, lunch, dinner, and snacks. Guilt free of course!

THE RECIPE:

Smothered Pepperoni Pizza Breakfast Burrito

PER SERVING (entire burrito) 284 calories, 6.5g fat, 1078mg sodium, 31g carbs, 7.5g fiber, 4.5g sugars, 30g protein

5 weight watcher points, with almost all my favorite foods in one delicious place, yeah, I’m so ready to try this one!

INGREDIENTS:

1/2 cup fat-free liquid egg substitute

2 tbls. choppped green bell pepper (I use to eat green bell peppers all the time, I think I over did it and kind of got sick of them, I went with a little bit of a red bell pepper and a little bit of a yellow one)

1 tbls. chopped onion

1 burrito-size flour tortilla with about 110 calories (check these guys out if you’ve never had ’em, they’re kind of amazing)

2 tbls. diced tomatoes

Dash garlic powder, or more to taste

Dash black pepper

6 slices turkey pepperoni, halved (I’m honestly not 100% sure why they needed to be halved, but I did it anyways)

1 stick light string cheese

3 tbls. canned crushed tomatoes

1 tsp. reduced-fat Parmesan-style grated topping

Optional: Salt

DIRECTIONS:

Preheat oven to 350 degrees

Spray a large microwave-safe mug with nonstick spray. Add egg substitute, bell pepper and onion, and microwave for 1 minute. (duh, no microwave means I have to cook these the old fashioned way, no big deal though eh?) Stir gently, and then microwave for another 45 to 60 seconds, until scramble is just set.

My chopped veggies and my favorite "chopping" tool.

eggs and veggies (minus the chopped tomatoes) cooking away. I thought it looked cooler when it was cooking than I realize it does now in this picture, but regardless I'll post it anyhow!

Warm tortilla for about 10 seconds in the microwave (or a dry skillet). Spread diced tomatoes down the center of the tortilla, and sprinkle with garlic powder and black pepper. Top with turkey pepperoni, followed by egg scramble.

Tear string cheese into shreds and place on top of the eggs.

Pizza burrito before it became an offical burrito (aka before I wrapped it all up)

Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (sometimes easier said then done, may the force be with you on this adventure)

Place burrito seam-side down on a baking sheet sprayed with nonstick spray, and bake in the oven for 8 to 10 minutes, until crispy. Meanwhile, place crushed tomatoes in a microwave-safe bowl and heat in the microwave. If you like, season to taste with garlic powder and salt.

Plate your burrito and top with crushed tomatoes and grated topping. Enjoy!

Look how big this is! That's one hearty breakfast!

I thought it was gonna be one of those burritos where you needed a fork and knife to eat, so I sliced it open so you could see the insides. Then I saw Mike pick it up and eat it with no problems. It stayed together quite nicely!

Look at how pretty that is! So, it was my day off and I was kind of bored, so I decided to make this for dinner instead of breakfast. Plenty of eggs and cheese for protein (served with a large side of steamed broccoli) it made for a pretty well rounded dinner!

THE REVIEW:

My first bite reaction: That is the bomb dot com! (I truely hate when people use that phrase, it’s sounds so moronic, but those were literally the words that popped into my head, I’m sorry, I will try to refrain from ever saying it again!)

Mike’s first bite reaction: Oh, that’s good!

Texture: Pretty much perfect! The soft fluffy eggs mingled with finely chopped veggies, cheese and pepperoni made it super easy to tear into without biting off too much tortilla or too much filling. (does that make sense?) Everything stayed put just like it was suppose to!

Taste: Maybe I was slightly biased by this (having eggs, tomatoes, cheese and tortillas (aka my faves)) but I thought this was awesome! Calling it a “smothered pizza” might be a bit deceiving, it really doesn’t resemble one, but delicious: you betcha! The main flavor was the egg (which is just fine by me) and the pepperoni did get a little lost, but I think that’s because of the way it was layered on the tortilla instead of kind of mixed all around (which is what I’ll be trying next time). I loved the combination of all these “pizza” type ingredients turning into a breakfast!

Satisfaction: 5 weight watcher points I will gladly surrender to this burrito over and over again! I’m not sure if it was because of the ginormous side of broccoli I served with it, but I was so out of control full after eating this! (Which to me, is a good thing! I tend to be a bit on the “I’m always hungry” type of person) My brain, taste buds and tummy were 100% satisfied!

Creativity: It was a good attempt calling it a “pizza breakfast burrito” but was it anything close to a pizza, uh………no! Do I care though, eh………….not really!

Would Mike make it himself? Maybe (it was kind of a hesitant maybe, so I’m assuming it was more of a no then a yes) Would he eat again though if I made it? Yeah, but only if I served it as breakfast instead of dinner.

This was so far, my favorite recipe! I’m pretty sure I’m gonna make it again soon and not just because I leftover pepperoni but because I thought it was that great!

How do you feel about eating a “pizza” for breakfast? Is it ever too early?

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Filed under breakfast, burrito, cheese, eggs, pizza

Cheesy Green Eggs ‘N Hamwiches

When Dr. Seuss said “I do not like green eggs and ham” he didn’t know they could actually taste good!

OK, so I admit, I don’t actually remember everything about that book, (it’s been way too long) but if  memory serves me right at the end (spoiler alert coming up) he actually gave in, tried the green eggs and ham, and I’m pretty sure he liked them! Just like I’m sure you will do once you try this recipe!

Anyhow, yesterday as I’m leaving for work, Mike asked about what we were doing for dinner, “So, what’s next?” (as in, what recipe are we gonna try out tonight)  When I told him the next recipe was a breakfast one and that I wasn’t gonna make a Hungry-Girl recipe tonight he kinda got a sad look on his face! I thought it was cute, and I’m glad that he’s getting just as excited about this as I am! 🙂 I hope you all are too!

THE RECIPE:

Cheesy Green Eggs ‘N Hamwiches

PER SERVING: (entire recipe) 255 calories, 4.5g fat, 1319mg sodium, 25g carbs, 5.75g fiber, 3g sugars, 30g protein

I love that these serving sizes are for the entire recipe! This chapter is called “Swingin’ Single Meals” and you get to eat the whole thing! How cool is that?

INGREDIENTS:

1 light english muffin, split into halves

2 ounces (about 4 slices) 97 to 98% fat-free ham

1/2 cup fat-free liquid egg substitute (there’s a warning that says if you use egg whites instead of (yellow) egg substitute your eggs will be alarmingly green, I decided to use whites just because I had to see this!)

2 drops green food coloring

1 wedge The Laughing Cow Light Original Swiss cheese (be proud, I actually bought the Swiss kind this time and not the garlic and herb variety like I really wanted to!)

Optional: Salt (duh,of course I’m gonna add salt)

DIRECTIONS:

Toast muffin halves until they’re as crispy as you like. (Son of a B! Why don’t I have a toaster? I “toasted” them in the oven at 350 for about 5-7 minutes) Place ham in a large microwave-safe mug and microwave just until warm, about 20 seconds. (OK, this recipe is against me! I don’t have a microwave either. Don’t judge me, it’s just something we haven’t bothered to re-buy since we moved down to Cali and its honestly not that high on my “to buy list” its kind of unnecessary) (I tossed the ham slices into the oven with the English muffins for a few minutes instead)

Spray the microwave-safe mug lightly with nonstick spray. Add egg substitute, food coloring, and cheese wedge, breaking cheese into pieces as you add it. Mix well.

Egg whites, (3 egg whites to be exact) cheese wedge and green food coloring before mixing together

After mixing, yea, that's pretty green! 🙂

Microwave for 1 minute. Stir and microwave for an additional 45 to 60 seconds, until fully cooked. Stir again. (you guessed it, without a microwave I had to make my eggs the old-fashioned way on the stove top)

Not as green after being cooked. *Sad face* I wanted nuclear green (why you ask? I dunno, it just seemed like it would be fun)

Evenly distribute eggs between the ham-topped muffin halves. If you like, sprinkle with some salt. Enjoy!

Dr. Seuss would be proud! (and the white speckles on the sides of the black plate is not salt, it's the "grainy grain" stuff they put on the english muffin bottoms)

This was simple and fun! I haven’t used food coloring in a long time and enjoyed altering these bad boys for something a little different, (unnecessary and slightly juvenile) it made me smile! And I bet it would’ve been ten times easier if I had a toaster and a microwave like most normal human beings. But I hardly doubt it would have changed the outcome of this recipe.

THE REVIEW:

My first bite reaction: I coulda used a little butter on the English muffin, but its good! (if I would’ve used butter it wouldn’t have been guilt-free, duh!)

Mike’s first bite reaction: It tastes better when I don’t look at it! (I thought the green eggs were cute, he thought it was kind of disturbing)

Creativity: I thought this was great! And even though I’m sure this isn’t the first recipe anyone has seen for green eggs and ham, it really worked for me! If you have kids (I don’t) they would probably get a kick out of this. Maybe I’m just a big kid! (ah, who am I kidding of course I am!)

Satisfaction: My brain was happy and so was my tummy! According to the stats on the recipe this is 5 weight watcher points. According to my calculations its only 4 points. I think the ham I bought was a lot leaner than the ham Hungry-Girl bought. Honestly, I know its only a 1 point difference but I’m pretty stingy with my points and like to stretch them as far as possible! I was happy with this at 4 points, at 5 eh, let’s not think about it as 5 points.

Taste: This is not the first time I’ve ever added The Laughing Cow cheese to my egg whites. The richness of the cheese is a great substitute for the yolk with half the calories! If you decide to make this recipe the way its meant to be made (in the microwave) go ahead and follow it accordingly. If you plan on making your eggs on the stove top (like I did) I recommend cooking your egg whites and food coloring first, then add your cheese after they’ve cooked. Because I was trying to make this as close to the way it was meant to be, I neglected to actually think! When making your eggs and cheese in the microwave the cheese melts and blends with the eggs just right. When making your eggs and cheese on the stove top the cheese disappears (I don’t actually know why) and you can’t taste it much! (This kind of annoys me, because I knew this ahead of time, and still did it wrong!) Overall, it did taste good. The eggs compliment the ham and the English muffin made it a hearty filling breakfast!

So, when you make this (because I know you will) will you add the food coloring or just skip it?

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Filed under breakfast, cheese, dr. seuss, eggs