Author Archives: ellyvegas1

Mexi Mac n Cheese

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I love mac ‘n’ cheese.

mexi mac n cheese

Well pretty much anything with cheese and you can sign me up :)

But unfortunately most mac ‘n’ cheese is not very diet-friendly.

We are talking butter, lots of lovely butter, add to that a ton of cheese, buttery breadcrumbs and bake it until everything is melty, gooey and ahhmazing.

Doesn’t that sound lovely?

But unfortunately just thinking about it and I went up in pants-size.

But this mac ‘n’ cheese is actually pretty light.

It’s still as fab as the full-fat version except you won’t want to run on the treadmill for an hour afterwards.

And it has a slight spicy kick that I definitely appreciate! As you might know I love anything and everything spicy :)

Mexi Mac ‘n’ Cheese

Servings: 2-4

Ingredients:

  • 2 cups skim milk
  • 2 cups macaroni shells
  • 1 tbsp light butter
  • 2 tbsp taco seasoning
  • 1 cup reduced-fat cheddar cheese, shredded

Directions:

  1. Rinse the shells under cold water for a second.
  2. In a saucepan combine the milk, shells and butter.
  3. Bring to a medium heat, but not a boil, stirring constantly.
  4. Once reached medium heat, turn to low and cook stirring occasionally until the mixture has thickened and the pasta is cooked al dente.
  5. Turn the heat off and add the cheese and taco seasoning.
  6. Stir until cheese is melted and serve :)

Source: Tablespoon

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Cheddar Steak Quesadilla

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One of my guilty pleasures is Taco Bell’s steak quesadilla.

steak quesadillas

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

Serves: 4

Ingredients:

  • 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

Directions:

  1. Spray a heavy skillet with cooking spray and heat up over high heat.
  2. Season the steak with salt and pepper and add to the hot skillet.
  3. Cook on each side until browned and rare to medium-rare.
  4. Let rest on a cutting board for 10mins. Slice thin.
  5. In a small bowl combine the mayo, ketchup and cayenne.
  6. Heat a skillet to medium-high heat and spray with cooking spray.
  7. 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.
  8. Cook the quesadilla in the preheated skillet until golden brown on both side and the cheese melts.
  9. Slice and serve with salsa and sour cream.

steak quesadillas nutrition

White Chocolate Mousse no eggs, no butter!

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I love chocolate mousse.

white chocolate mouss

It’s one of those classic desserts that is perfect for any occasion.

You just can’t go wrong with it.

And as much as I love Julia Child and her chocolate mousse, I have to stay away from it if I want to fit into my bikini….

I mean all the eggs and butter?

Yikes! I think I’m gaining 5lbs just thinking about it.

But it is absolutely delicious…sigh..

Well this little version will satisfy your cravings completely!

It’s super rich, sweet, creamy, easy to make and takes no time! :)

You will not miss the eggs and butter, I promise :)

White Chocolate Mousse

Serves: 6

Ingredients:

  • 1 1/2 cup skim milk, divided use
  • 1/2 cup white chocolate chips
  • 1 package Hershey’s White Chocolate Instant Pudding
  • 2 cups lite cool whip, thawed, divided use

Directions:

  1. In a large microwave safe bowl, heat 1 cup milk on HIGH for 2 mins.
  2. Add the chocolate chips and stir until melted.
  3. Add the remaining 1/2 cup of milk and white chocolate pudding and beat with a hand mixer for 2 mins or until thickened.
  4. Refrigerate for 20 mins.
  5. Remove from the fridge and add 1 1/2 cup cool whip. Beat to combine.
  6. Distribute among 6 wine or dessert glasses and refrigerate until ready to serve.
  7. Serve with remaining cool whip on top.

Adapted from: RecipeKitchen

 

Cheeseburger Pasta

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I love burgers.

But when you are on a diet, that’s one thing you try to stay away from. cheeseburger1

You try to get your fix from chicken sandwiches, or veggie burgers or black bean burgers.

But it’s just not the same thing. At all.

But this! It’s as close to a burger in a casserole dish as it gets! cheeseburger3

It’s cheesy, meaty and totally cravings satisfying!

Top it with some chopped pickles. Do it.

Why? Because a burger is not complete until you taste the zing and crunch of a pickle. Love it.

And it’s skinny. Yep, totally.

And it’s ready in 30mins. Now that’s my kind of a meal :)

If you are feeling naughty add some bacon bits. Why? Because bacon makes the world a better place.

But if you’re feeling nice, leave it out totally up to you ;)

Cheeseburger Casserole

Servers: 8

Ingredients:

  • 2 cups rotini pasta, cooked accoding to package directions
  • 2 tsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb 95% lean ground beef
  • 2 15oz cans stewed tomatoes, drained and roughly chopped
  • 1 tsp seasoned salt
  • a pinch of red pepper flakes
  • 3 tbsp ketchup
  • 1 tbsp light mayo
  • 2 tbsp spicy mustard
  • a pinch of pepper
  • 2 cups low-fat cheddar cheese, shredded
  • 1/4 cup pickles, chopped

Directions:

  1. Preheat oven to 350F.
  2. Spray a 9×13 baking dish with cooking spray.
  3. In a saucepan over medium high heat, heat olive oil.
  4. Once hot, add onion and cook until translucent about 5mins.
  5. Add the garlic and cook for 30secs.
  6. Add the ground beef and cook until cooked through and browned.
  7. Add the chopped tomatoes, ketchup, mayo, mustard, salt and a pinch of pepper.
  8. Stir all togather and cook on low for 2mins.
  9. Add the drained pasta to the meaty sauce.
  10. Transfer to the baking dish and top with shredded cheese.
  11. Bake for 15mins.
  12. Let cool for 5mins.
  13. Sprinkle with pickles and serve!

Slightly Adapted from: Bakerette

cheeseburger casserole nutrtion

Cream Cheese Stuffed Lemon Pepper Chicken

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I’ve been loving prosciutto and stuffing chicken with cheese lately. Like totally obsessed.

green beans

But this obsessions like any other will pass, I promise.

Just like my obsession with everything peanut butter and chocolate is starting to slowly fade.

Ok maybe not. I don’t think that will ever pass.

What can I say I love the simple things.

And I just love me some lemon pepper chicken.

Add some cheese to the mix and I’m pretty much in heaven! Deelish!

I actually cooked my chicken in the same baking sheet I made my roasted green beans in.

I’m all about not doing dishes, so this was a perfect one pan meal!

Just put everything in the oven and in 20mins Voila! dinner and side all ready!

Cream Cheese Stuffed Lemon Pepper Chicken

Serves: 2 (easily multiplied)

Ingredients:

  • 2 4oz chicken breasts
  • 1 oz fat-free cream cheese
  • 2 tbsp shredded parmesan cheese
  • 1/2 lemon, juiced
  • sprinkle of dried basil, pepper, sea salt and red pepper flakes

Directions:

  1. Preheat oven to 425F.
  2. Pound chicken breast thin.
  3. Season both sides of each chicken breast with a pinch of sea salt, pepper and basil.
  4. Place 1/2 oz of cream cheese in the middle of each chicken breast, a pinch of red pepper flakes and a drizzle of lemon juice. Roll up. Secure with a toothpick.
  5. Place on a baking pan and drizzle the tops of the chicken breasts with the remaining lemon juice.
  6. Sprinkle parmesan on top and bake for 20mins or until chicken is cooked through and juices run clear.
  7. Serve with roasted green bean bundles.

stuffed chicken nutrition

Best Skinny Chocolate Chip Cookies

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Who said that if you’re trying to lose weight you can’t eat cookies?

chocolate cookies 2

Well definitely not this girl! I strongly encourage it :)

There’s a million chocolate chip cookie recipes out there so why choose this one?

Well because it’s super easy to make and it’s swimsuit friendly :)

Each cookie has only 124 calories! So go ahead, indulge and grab 2!

Only 33 days until the sunny beaches of Puerto Vallarta! Can you tell how excited I am! :)

I bought 2 new swimsuits and 5 dresses! And I’ve been working out like a maniac…

And I finally went tanning yesterday! It feels soo good to finally have some color :)

So after a long workout, go ahead reward yourself with a skinny cookie! You earned it :)

chocolate cookies

Best Skinny Chocolate Chip Cookies

Makes: 15 cookies

Ingredients:

  • 2 tbsp. unsalted butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup applesauce, unsweetened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 cup mini chocolate chips (I used regular dark chocolate chips because I was out of minis)
  • a sprinkle of sea salt

Directions:

  1. In a bowl with electric or hand mixer, beat the butter and sugars until fluffy.
  2. Add the egg, vanilla and applesauce and beat to combine.
  3. Slowly add the flour and baking soda, beating until combined.
  4. Fold in the chocolate chips.
  5. Refrigerate the dough for at least 2hrs or preferably overnight.
  6. When ready to bake, preheat oven to 350F.
  7. Drop the dough by rounded tbsp on a cookie sheet.
  8. Sprinkle each ball of cookie dough with sea salt.
  9. Bake for 9-11mins.
  10. Let cool completely before digging in :)

chocolate cookies nutrition

Roasted Prosciutto Wrapped Green Bean Bundles

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Once again, with the prosciutto.

green beans

I.just.can’t.help.it

As you might very well know by now, our household of two is not big on vegetables.

Like we eat them because we have to..In other words I shove them in my husband’s face while screaming “Eat it, it’s good for you!” yes we are definitely not veggie lovers!

Yet, green beans is one vegetable we both don’t mind eating and actually quite like it.

Especially when is roasted….

Yum! And these little bundles are totally fab! You put them together in no time and then roast them in the oven for 20mins.

What a great side dish! And you should definitely make them for your next get together, people will go nuts! They are soo adorable :)

Besides the ingredient list is very short and sweet. Green beans, Prosciutto, sea salt, pepper and a drizzle of olive oil. That’s it! :)

Soon I’ll be also sharing the chicken recipe I served with the green beans. But today it’s all about green beans. And prosciutto.

Roasted Prosciutto Wrapped Green Bean Bundles

Serves: 2 (easily multiplied)

Ingredients:

  • 16 green beans, washed and ends broken off
  • 2 slices prosciutto
  • sprinkle of sea salt and pepper
  • a drizzle of olive oil about 1tsp

Directions:

  1. Preheat oven to 425F.
  2. Line a baking sheet with foil and spray with cooking spray.
  3. Wrap 8 green beans with the prosciutto and place seem side down on the baking sheet. Repeat.
  4. Sprinkle the green bean bundles with sea salt and pepper.
  5. Drizzle with olive oil.
  6. Bake for 20mins.
  7. Enjoy immediately :)

green bean bundle nutrition

Tomorrow we are eating cookies.

Cheese Stuffed Chicken Wrapped in Prosciutto topped with Sea Salt

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Well that was a long title.proscuitto chicken

But it truly describes exactly what this is.

Juicy, moist chicken, stuffed with spicy and creamy cheese spread, wrapped in salty and slightly crispy prosciutto and topped with a sprinkle of sea salt.

Talk about a fantastic dinner in 25mins.

Really I am serious when I say this, you will have this dish on your table and in your belly in 25 mins!

And guess what!? It’s light. Shut up!

At 290 calories and 7 points how can you go wrong?

It’s fancy enough to impress guests yet soo simple – perfect for a quick weeknight meal :)

Serve it with a side salad and you have a guilt-less delicious dinner that does not taste skinny at all! 

Cheese Stuffed Chicken Wrapped in Prosciutto and topped with Sea Salt

Serves: 2 (easily multiplied)

Ingredients:

  • 2 4 oz each chicken breasts
  • 1 wedge Weight Watchers Jalapeno cheese spread
  • 2 slices prosciutto
  • a sprinkle of dried basil, pepper and sea salt

Directions:

  1. Preheat oven to 425F.
  2. Pound the chicken breasts thin.
  3. Spread half of the cheese wedge on the bottom half of each chicken breasts then roll up.
  4. Sprinkle the rolled chicken with a pinch of pepper and basil.
  5. Wrap the prosciutto around the chicken roll and place seem side down.
  6. Sprinkle with a pinch of sea salt.
  7. Bake in preheated oven for 20 mins or until juices run clear.
  8. Serve with a side salad.

proscuitto chicken nutrition

Chocolate Chocolate Chip Banana Muffins with Glaze

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Hello my little muffins :)

So today we are talking breakfast.

muffins1

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!

muffins2muffins3muffins4

Chocolate Chocolate Chip Banana Muffins with Glaze

Serves: 12

Ingredients:

  • 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

Directions:

  1. Preheat oven to 325F.
  2. In a large bowl with a hand mixer beat the butter and sugar until fluffy.
  3. Add the bananas, applesauce, egg and vanilla and beat to combine.
  4. In a bowl whisk together the flour, cocoa, baking soda and salt.
  5. Add the dry ingredients to the wet and beat to combine. Don’t overmix.
  6. Fold in the chocolate chips.
  7. Transfer the batter to 12 muffins tins.
  8. Bake for 30mins or until a toothpick inserted in the middle comes out clean.
  9. Cool muffins before glazing.

Glaze:

  • 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.

Very Slightly adapted from: SkinnyTaste

banana muffins

Spicy Chicken Sausage Marinara Pasta

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I love pasta.

chicken sausage pasta

Any pasta.

And any sauce.

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.

Enjoy :)

Spicy Chicken Sausage Marinara Pasta

Serves: 5

Ingredients:

  • 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.

Directions:

  1. In a deep saucepan, heat 1/2 tsp olive oil over medium high heat.
  2. Add the sausages and brown on all sides.
  3. Remove to a plate.
  4. Add remaining 1/2 tsp olive oil.
  5. Add the onion and saute until soft and translucent.
  6. Add the garlic and cook for 30sec.
  7. Add the diced tomatoes, tomato sauce, basil, italian seasoning, red pepper flakes, sugar, salt and pepper.
  8. Bring to a boil.
  9. Add the sausages back to the pan, turn the heat down to low and simmer for 10mins.
  10. Remove the sausages to a cutting board and rest for 5mins. Slice.
  11. Add the cooked pasta to the saucepan and mix to combine.
  12. Serve the pasta with the slices sausages and some shredded parmesan, if desired.

spicy chicken sausage pasta