Shrimp & Grits……..For Hungry Chicks!

I know this recipe insinuates that this dish is just for Hungry Chicks, but let me tell ya: the Hungry Guy will love it too!

Now this may come as a shock to some people, (or not) but I’ve never had grits before! I think that’s why I was excited to try out this new dish! I love trying new foods, it’s always so exciting to have adventures in food (especially when it’s new)! I know grits are a southern thing, I know they can be fairly healthy or extremely unhealthy, depending on how they are prepared, but that’s all I know! I was a little worried about the healthiness of this because it’s suppose to be a Paula Deen swap. (I love Paula, but her food scares the hell out of me!) It is 8 weight watchers points, and that scares me too! This better be worth it, satisifying-ly filling, and the tastiest thing I’ve ever had!

THE RECIPE:

Shrimp & Grits……………..For Hungry Chicks!

PER SERVING: (1/2 the recipe) 380 calories, 8g fat, 900mg sodium, 40g carbs, 2.5g fiber, 1g sugar, 40g protein

INGREDIENTS:

1/2 cup quick-cooking grits

Dash salt

1/2 cup shredded fat-free cheddar cheese

1 tbls. light whipped butter or light buttery spread (I can’t believe it’s not butter light is always my choice)

1 wedge The Laughing Cow Light Original Swiss cheese

8 ounces raw shrimp, peeled, tails removed, deveined

1/2 cup thinly sliced scallions (white and green parts)

1 tbls. chopped fresh parsley (ugh, stupid store had a ton of cilantro but no parsley, lame!)

1 tsp. lemon juice

1/2 tsp. chopped garlic (I never measure garlic, I used one clove)

2 tbls. precooked real crumbled bacon (hell yea! BACON!)

Optional: hot sauce

DIRECTIONS:

In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 to 7 minutes. Remove from heat and stir in shredded cheese, butter, and cheese wedge, breaking cheese wedge into pieces as you add it. Cover and set aside until ready to serve.

GRITS! (This is exciting!)

Bring a skillet sprayed with nonstick spray to medium heat. Add shrimp and cook until opaque, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice and garlic. If you like, add a dash or two of hot sauce. Stir well and remove from heat.

Shrimp, onions and garlic!

Serve grits topped with shrimp and bacon. Eat up, y’all!

Makes 2 servings

I cannot wait to dig into this! Holy yum!

THE REVIEW:

My first bite reaction: O.M.G! This is so good!

Mike’s first bite reaction: I like it!

Satisfaction: As stated before, 8 weight watchers points! That’s a lot of points to be eaten in one sitting! 8! And so worth every one! I was stuffed after eating this! My taste buds were 110% satisfied as well! Oh my, I’m so glad I tried grits!

Difficulty: If you can follow directions, this was really easy! Very little to no prep work, super super easy!

Taste: Having never had grits, I wasn’t sure what to expect, but it had cheese, bacon and shrimp, I knew it was gonna be good! Wow! Cheese, just the right amount, not over powering but there in the background. The shrimp, reminded me of shrimp scampi! Grits, remind me of a cornmeal oatmeal! I am so in love with this dish! Mike even asked if I could make something like it for Thanksgiving! Oh, and bacon! I love bacon!

Texture: Creamy cheese, hearty shrimp and bacon and gritty grits. All that mixed together. It was weird but really good!

How do you like your grits?

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Filed under bacon, dinner, shrimp, southern dishes, Uncategorized

Sausage, Peppers, and Onions Italia

Oh Italian food, how I love you! Let me count thy ways! (Ok, I’m not gonna count anything, Math is hard ๐Ÿ™‚ )

I work in an Italian restaurant, Mike is Italian, yet I have little to no experience in cooking Italian food (unless you count spaghetti or lasagna!) I honestly don’t even know that much about it (shhh…don’t tell anyone!) besides what I’ve learned working these past few months. Before we moved to California our Italian food restaurants were very limited and well, not actually worth going to, so that’s my excuse! ๐Ÿ™‚ I have however, had the full fat version of this dish, and LOVED it, but felt so incredibly guilty with each bite! Let’s see how this one stacks up to this simple Italian dish!

THE RECIPE:

PER SERVING (entire recipe) 295 calories, 8.25g fat, 905mg sodium, 35g carbs, 7.25g fiber, 18g sugar, 22g protein

INGREDIENTS:

1/2 cup canned crushed tomatoes

1 tsp. dried oregano

1/2 tsp. garlic powder

1 1/4 cups thickly sliced onion

1 1/2 cups thickly sliced red and green bell peppers (for pictures sake, I wish I had green bell peppers, but for tastes sake I used yellowย  and orange)

1 precooked 3-ounce chicken or meatless sausage link with 8g of fat or less, sliced into 1/2-inch rounds (I didn’t want to go meatless since yesterdays dinner was meatless, and couldn’t find any chicken links low in fat, so I went with lean turkey kielbasa, close enough right?)

Optional: Salt and black pepper

DIRECTIONS:

Combine crushed tomatoes, oregano, and garlic powder in a bowl, and stir well. Set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion and cook for 2 minutes. Add bell peppers and continue to cook, stirring occasionally for 2 to 4 minutes, until veggies are slightly softened. (A few suggestions for those making this at home: 1. Add the onions and peppers at the same time, in my opinion they both cook at the same rate. 2. I don’t know why this recipe suggests the peppers and onions to be thickly sliced, I honestly would have preferred them pretty thinly sliced, maybe it’s just me)

 

Veggies! (I love this picture!)

 

Add sausage and cook for an additional 1 to 2 minutes, until heated.

 

And then we add meat!

 

Add tomatoes and stir. Once heated, season to taste with salt and black pepper (or not). Now chew!

 

Can we all agree that green bell peppers would have made this picture so much better? Oh well, I tried!

 

THE REVIEW:

My first bite reaction: Um, these peppers are too thick!

Mike’s first bite reaction: I’ve never had this dish with tomato sauce, it’s different but (wait for it…………………….) I like it!

Taste: Like Mike said, it is different having the veggies and sausage smothered in tomato sauce, but it works! In restaurants they usually saute with oil and wine (adding extra fat and calories) I like the addition of extra vitamins from cooked tomatoes! Besides the fact that I really was wanting thinly sliced peppers this was a great low-fat swap! I really liked the large dose of oregano flavor. Made me add less salt (oh my!)

Texture: I’ll only say this one more time, don’t thickly slice your peppers. The texture would have been so much better if everything was more uniformly thin!

Creativity: This gets 4 out of 5 for creativity for adding tomatoes instead of fat and calories! It’s a super simple yet delicious comfort food dish!

Satisfaction: 6 weight watcher points? (Mine might have been less since my kielbasa only had 2g of fat per 2 ounce serving) I wasn’t fully satisfied. I do like though that it was loaded with at least 3 servings of vegetables! I ate it with steamed broccoli and was ever so slightly wanting more! 2 out of 5. (Mainly because it was so high in weight watcher points!)

Would Mike make it himself? Probably not. Would he eat it again if I made it? Only if I cut the veggies smaller. And maybe if I actually used a sausage instead of kielbasa. (I like kielbasa, screw you Mike. Haha! I’m Polish, kielbasa is our “thing”! Since he’s Italian sausage is his “thing”!)

What’s your favorite Italian dish?

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Filed under bell peppers, dinner, italian

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?ย  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,ย  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

Chop-Chop Beef Sir-Fry

I don’t eat a lot of Chinese food, it’s really just not my “thing”! When I do occasionally get a hankering for it, it’s always for some beef ‘n broccoli! More specifically the broccoli! I’m guessing that the take-out box full of beefy broccoli goodness is loaded with more fat and calories than need be, even though it’s so simple! Here’s a great swap for only 6 weight watchers points!

THE RECIPE:

Chop-Chop Beef Stir-Fry

PER SERVING: (entire recipe) 293 calories, 6.5g fat, 759mg sodium, 26g carbs, 7.5g fiber, 7g sugar, 35g protein

INGREDIENTS:

1/2 cup fat-free beef broth

1/2 tbls. reduced-sodium/lite soy sauce

1/2 tbls. cornstarch

4 ounces raw lean beefsteak filet, sliced (when it comes to beef, I am not an expert! I asked the guy at the butcher counter for the leanest cut of beef they had, and went with that. Beef loin top sirloin is what he gave me! Hope it was lean enough!)

1/2 tbls. chopped garlic

1/4 tsp. crushed red pepper

2 cups broccoli florets (yay! broccoli!)

1 cup sugar snap peas

1 cup sliced mushrooms

2 tbls. chopped scallions

Optional: salt

DIRECTIONS:

Combine beef broth, soy sauce, and cornstarch in a bowl, and mix until cornstarch dissolves. Add beef, garlic, and crushed red pepper. Toss to coat and let marinate in the fridge for 10 minutes.

This picture was taken after about 10 minutes of marination. The beef changed color just a little, weird!

The "chop-chop" part of this recipe! A lot of chopping involved here!

Bring a skillet sprayed with nonstick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions and 1/4 cup of the marinade from the beef. Cook for about 5 minutes, stirring occasionally, until broccoli softens.

Veggies starting to cook, almost ready for the beef.

Add beef and remaining marinade, and cook until browned and cooked through, about 3 minutes.

Here comes the beef!

Reduce heat to low, cover, and let simmer for 2 minutes. (I don’t have a skillet with a lid so I had to jimmy-rig it with a large bowl, hence no pictures of this step! ๐Ÿ™‚ )

Serve it up and if you like, season to taste with salt. Enjoy!

Did this just come out of a take-out box? Sure looks like it huh? (I made this for lunch and wasn't super hungry so instead of doubling it like I usually do for Mike and I we just split the one serving, this picture is only half the size of the whole serving!)

My kitchen smelled like garlicy beefy broccoli heaven while this was cooking! Mmmmm!

THE REVIEW:

My first bite reaction: Mmmmm, good! (Seriously, that’s what I said, apparently at lunch time I’m not so witty!)

Mike’s first bite reaction: Oh, this broccoli is good!

Texture: The broccoli was perfect. Cooked through but still slightly crunchy. The beef wasn’t perfect (I like a bit more a sear on my beef) and kind of had bit of a boiled texture. Overall, this reminded me of Chinese take-out, almost exactly!

Taste: Seriously loved the crap out of this! The flavor was perfect, the snap peas with the broccoli and the mushrooms, a little thickened sauce and some beef. The garlic wasn’t over powering and added a nice background flavor. I’m not gonna lie, I actually licked the plate when I was done with this! (yeah, it was that GOOD!)

Creativity: Maybe I’m just not in the “know” when it comes to Chinese food, but I didn’t know that this dish could be so easy. I honestly thought that it was way too complicated to even try to recreate this dish, and never bothered to try it! I give this a 2 out of 5 for creativity since it was just a swap, but a bonus for adding extra veggies!

Satisfaction: Didn’t you just read that I licked the plate when I was done? I was satisfied heart, body, mind and soul! I could have eaten the whole thing (instead of splitting it with Mike). I even made the same veggies with the same sauce for dinner later that night, 6 weight watcher points well used!

What’s your favorite Chinese take out?

(Quick Weight Watchers Weight-in update: (for those who care) yesterday was weight-in day. I followed my plan exactly, only used 1.5 extra weekly points (out of 35) earned 17 activity points and even though I lost 7.5 pounds last week, gained 2.4 pounds this week. Maybe it was just meant to be, 7.5 in one week is a bit much right? My body was just catching up? 5 pounds in 2 weeks is still something to be proud of? Can’t say I’m not frustrated!)

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Filed under beef, broccoli, chinese food inspired, lunch

Peanut Butter Oatmeal Softies

It’s FUN-DAY MONDAY again! Today is a special fun-day monday because both Mike and I decided we wanted a super special dessert! I’ve only done one dessert so far from the Hungry-Girl book, and it was from her other cookbook “200 under 200“. I wanted to stay true to this particular cookbook so I searched and searched for a perfect fun-day monday dessert! This is what I found:

THE RECIPE:

Peanut Butter Oatmeal Softies

PER SERVING: (1 medium-large cookie): 170 calories, 6.25g fat, 169mg sodium, 23.5g carbs, 2.5g fiber, 7.5g sugars, 5.5g protein

Few quick side notes: It is 3 weight watchers points per cookie, but it also say that the average peanut butter cookie this size has more than 300 calories and 18 grams of fat. Ok, that makes me feel a little better!

Second side note: HG Alternative, If you can find Better ‘n Peanut Butter, use it! If you do, each Softie will have 140 calories, 3.25g fat and 2g fiber. I honestly didn’t think I was going to find this product, never even heard of it! I FOUND IT! So stinkin’ excited, and it’s a fantastic low-fat peanut butter for all my peanut butter and banana sandwiches! Woot!

Third side note: The recipe previous to the Peanut Butter Oatmeal Softies is Oatmeal Raisin Softies. It calls for all the same ingredients minus the raisins sub peanut butter and they’re the same. (This was actually the one I was gonna make until I found the Better ‘n Peanut Butter) It says “These are 50 percent cookie, 50 percent muffin top, and 100 percent delicious!) So, my point, don’t expect a full on cookie swap! K? K!

INGREDIENTS:

1/4 cup brown sugar (not packed)

1/4 cup reduced-fat peanut butter, room temperature

2 tbls. Splenda No Calorie Sweetener (granulated) (you know, the non-packet kind)

2 tbls. light whipped butter or light buttery spread, room temperature (I used I can’t believe it’s not butter light)

2 tbls. no-sugar-added applesauce

2 tbls. fat-free liquid egg substitute

1/4 tsp. vanilla extract

1/3 cup whole-wheat flour

1/2 tsp. baking powder

Dash salt

3/4 cup old-fashioned oats

 

DIRECTIONS:

Preheat oven to 350 degrees.

In a bowl, combine brown sugar, peanut butter, Splenda, butter, applesauce, egg substitute, and vanilla extract. Mix thoroughly with a wire whisk.

Add flour, baking powder, and salt, stir until completely mixed and smooth.

Add oats and mix until they are thoroughly coated with the batter.

(Fyi, I find taking step by step pictures of cookie baking a bit boring looking, so I honestly didn’t take any pics except the final product)

Line a large baking sheet with parchment paper. (I used aluminum foil, parchment paper is so expensive and I”m kind of cheap) Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3 1/2 inches wide. (My estimating skills are CRAP! I totally don’t know how big they were!)

Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.

Remove from the oven, and allow cookies to cool for 1 minute. then slide parchment paper onto a cool surface, and let cool COMPLETELY! Really, they taste best once they’ve totally cooled. Enjoy! (This was not easy to do, they smelled so good!)

Makes 6 servings!

 

Kinda look like they could be burgers.

Close up of a Softie!

 

THE REVIEW:

My first bite reaction: UUUHHHH…..ick! I don’t like this at all! (I actually spit it out!)

Mike’s first bite reaction: It has a funny taste. (Ha! He didn’t say I like it!)

Taste: I really don’t know what happened! All I tasted was the wheat flour! Don’t get me wrong, I like wheat flour, I use it all the time, I just don’t want it to be the only thing I taste when I’m expecting something a little more peanut buttery! Such a shame, they smelled so good! (And the dough was tasty too, yeah, I licked the bowl!)

Texture: Just as Hungry-Girl said, 50 percent cookie 50 percent muffin top! I liked the texture, just couldn’t get past the taste!

Satisfaction: I will not be making these again, hell I didn’t even eat more than one bite (that I spit out) satisfaction gets a big thumbs down! I wanted a cookie damn it! HAHA

Creativity: Good try Hungry-Girl. It was a good try! Fail, but nice try!

Instead, we went with these pumpkin shakes/smoothies I threw together:

3/4 cup vanilla light soymilk (yes, use soymilk it’s thicker)
4 tablespoons canned pumpkin (not canned pumpkin pie mix)
2 splenda packets
3 dashes of pumpkin pie spice…
3 ice cubes (ya know, the kind you get when you make them in a tray)
pulse in a blender till blended!
top with a little cool whip if your feeling up for it! ๐Ÿ™‚

Any failure stories to share? I know they happen to the best of us!

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Filed under cookies, dessert, fun-day monday, hungry girl

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.ย  (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. Ifย  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. ๐Ÿ™‚

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? ๐Ÿ™‚

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Filed under cheese, lunch, tuna