One of my guilty pleasures is Taco Bell’s steak quesadilla.
I love it. I don’t care if it’s not real meat and how it has a thousand calories. I just love it.
But since it’s horrible for my diet, I decided to make a lighter version to satisfy my cravings.
There’s 3 reasons why I love their steak quesadillas:
1) Steak. Love it. Can eat it every day and could never be a vegetarian.
2) Cheese. Melted. Gloriuos cheese.
3) Their mild sauce. Perfect in this. Just perfect!
So for my steak quesadillas I used lean beef filet, low-fat cheddar and for the sauce a simple fry sauce (lite mayo+ketchup+a pinch of cayenne) and well it turned out ahhmazing! For the tortillas I found 100 calories whole wheat tortillas in the store and they worked and tasted great!
So if you’re craving some quesadillas but don’t want to ruin your diet, go ahead and make these I promise they’re just as good!
And did I mention they take 20mins to make? Yep, do it.
Cheddar Steak Quesadillas
1 lb lean beef filet
1 cup low-fat cheddar, shredded
4 whole wheat 100 calorie tortillas
3 tbsp light mayo
1 tbsp ketchup
a pinch of cayenne pepper
Spray a heavy skillet with cooking spray and heat up over high heat.
Season the steak with salt and pepper and add to the hot skillet.
Cook on each side until browned and rare to medium-rare.
Let rest on a cutting board for 10mins. Slice thin.
In a small bowl combine the mayo, ketchup and cayenne.
Heat a skillet to medium-high heat and spray with cooking spray.
On half of the tortilla spread 1 tbsp of mayo spread, top with sliced steak and 1/4 cheese. Fold over. Repeat with remaining tortillas.
Cook the quesadilla in the preheated skillet until golden brown on both side and the cheese melts.
You know that first meal of the day you are suppose to eat but usually skip because you woke up late (again) and need to get to work asap?
Well I know that sure happens to me on most days.
Well they don’t call breakfast the most important meal of the day for no reason, right?
It gives you energy to get through your busy, starts your metabolism and studies show that people who eat breakfast do tend to lose weight (and keep it off) quicker! So here is a great choice for breakfast-on-the-go!
These are super chocolaty, almost like dessert (dessert for breakfast anyone!?), the bananas and applesauce make them very moist and they will give you all the energy you need to start your day
Just grab ém and go!
Chocolate Chocolate Chip Banana Muffins with Glaze
2 tbsp unsalted butter, softened
1/3 cup sugar
4 small ripe bananas, broken into pieces
1/4 cup unsweetened applesauce
1 large egg
1/2 tsp vanilla extract
1 1/4 cup unbleached flour
1/4 cup cocoa powder, unsweetened
3/4 tsp baking soda
1/4 tsp salt
1/2 cup dark chocolate chips
Preheat oven to 325F.
In a large bowl with a hand mixer beat the butter and sugar until fluffy.
Add the bananas, applesauce, egg and vanilla and beat to combine.
In a bowl whisk together the flour, cocoa, baking soda and salt.
Add the dry ingredients to the wet and beat to combine. Don’t overmix.
Fold in the chocolate chips.
Transfer the batter to 12 muffins tins.
Bake for 30mins or until a toothpick inserted in the middle comes out clean.
Cool muffins before glazing.
2 tbsp powdered sugar
1/4-3/4 tsp water
Directions: Combine the powdered sugar and water in a bowl and whisk to combine. Add more water to reach desired consistency. Glaze the cooled muffins.
Vodka, alfredo, marinara, carbonara you name it, I love it all.
But I think the most comforting has to be marinara.
This dish takes about 20 mins to make from start to finish and is incredibly deelish!
The sause is slightly sweet and tangy with a little spice, the sausages are little bundles of love that we absolutely adore, add some shredded parm on top and there you have it fabulous dinner ready in no time
You can also add some green or red peppers to the sauce that will go great with the sausages too but since we are not big on peppers I left them out.
Spicy Chicken Sausage Marinara Pasta
5 spicy chicken sausages
1 small onion, chopped
2 cloves garlic, minced
1 14 oz can diced tomatoes
1 14 oz can tomato sauce
1/2 tsp dried basil
1/2 tsp italian seasoning
1/2 tsp sugar
a pinch of red pepper flakes
salt and pepper to taste
10 oz spaghetti pasta, cooked according to package directions.
In a deep saucepan, heat 1/2 tsp olive oil over medium high heat.
Add the sausages and brown on all sides.
Remove to a plate.
Add remaining 1/2 tsp olive oil.
Add the onion and saute until soft and translucent.
Add the garlic and cook for 30sec.
Add the diced tomatoes, tomato sauce, basil, italian seasoning, red pepper flakes, sugar, salt and pepper.
Bring to a boil.
Add the sausages back to the pan, turn the heat down to low and simmer for 10mins.
Remove the sausages to a cutting board and rest for 5mins. Slice.
Add the cooked pasta to the saucepan and mix to combine.
Serve the pasta with the slices sausages and some shredded parmesan, if desired.