Cheddar Steak Quesadilla

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

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.

Cheese Stuffed Chicken Wrapped in Prosciutto topped with Sea Salt

Well that was a long title.

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.