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


  • 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


  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.

White Chocolate Mousse no eggs, no butter!

I love chocolate mousse.

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


  • 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


  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:


Cream Cheese Stuffed Lemon Pepper Chicken

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

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)


  • 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


  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.

Roasted Prosciutto Wrapped Green Bean Bundles

Once again, with the prosciutto.


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)


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


  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 :)

Tomorrow we are eating cookies.

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)


  • 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


  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.

Chocolate Chocolate Chip Banana Muffins with Glaze

Hello my little muffins :)

So today we are talking breakfast.

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

Serves: 12


  • 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


  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.


  • 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:

Spicy Chicken Sausage Marinara Pasta

I love 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


  • 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.


  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.

Peanut Butter and Chocolate Pie


Peanut butter and chocolate pie that’s actually only 300 calories per satisfying slice.

High in protein.

Made in 5mins.

And the main component is.

Wait for it.


Insane right?

Who knew tofu could be this fab?

And by the way am I the only one who gets freaked out by tofu?

Not sure why, it just looks weird to me and it kind of smells funky.

And although supposedly it doesn’t have a taste, to me it totally does. And it’s not a very pleasant one at all.

But in this, I can eat tofu all the long, no problem :)

So now that we are hiding tofu in our pie let’s talk about something that really weirds me out.

Avocado in pudding!? I’ve been seeing it all over the blogosphere and just can’t get on board… Has anyone tried it?

Does it taste like well…avocado? Because I completely despise avocado. Like absolutely hate it.  So maybe this will change my mind :)

Now back to tofu.

Peanut Butter and Chocolate Pie

Serves: 8


For the filling:

  • 16 oz silken tofu
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup dark chocolate chips, melted
  • 1/3 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Directions: Combine all the ingredients in the food processor or blender and blend until smooth.


  • 1 low-fat graham crust

Directions: Bake the crust at 350F for 7-9mins. Let cool completely

Assemble: Pour the filling into the cooled crust. Cover and refrigerate until set (at least 4hrs).

Serve with a dollop of cool whip, if desired.

Jalapeno Cheddar BBQ Chicken Burgers

Today it’s all about burgers.

Chicken Burgers that is!

But not dry and bland chicken burgers, that’s booring!

Moist, delicious, slightly spicy chicken burgers! Add some BBQ sauce and some cheddar and you have probably the yummiest chicken burger there is!

Yum! Now I’m not saying that these burgers are better than beef because well that’s really not possible, but they are wonderful in their own way and definitely a great leaner, healthier alternative :) A great change from the ordinary!

And even my beef-loving husband really enjoyed them! He loves anything BBQ really so I knew it would win him over! ;)

The only thing that was missing for me was bacon because let’s face it bacon makes the world a better place but hey for a hot beach bod sometimes you have to make sacrifices :)

Jalapeno Cheddar BBQ Chicken Burgers

Serves: 4


  • 1 lb lean ground chicken
  • 1 large egg
  • 1/2 cup panko
  • 1/2 cup seasoned bread crumbs
  • 1/2 tsp oregano
  • 1/2 whole jalapeno pepper, seeded and finely chopped
  • salt, pepper and a sprinkle of garlic powder
  • 4 slices super thin cheddar (45calories)
  • 4 tbsp BBQ sauce
  • burger buns*
  • pickles*
  • light mayo*


  1. In a bowl combine the chicken, egg, panko, bread crumbs oregano, jalapeno, salt, pepper and garlic salt.
  2. Mix until everything is incorporated and shape into 4 burger patties. Do not overmix.
  3. Grill until the burgers are cooked through.
  4. Melt the cheese on the burgers.
  5. Top each burger with 1 tbsp BBQ sauce.
  6. Serve on burger buns lightly coated with light mayo and pickles.

*Nutrition Facts do not include this items.

Spaghetti and Meatballs Soup

This has to be one of my favorite soups ever.

I can’t get enough of it!

It’s super simple to make, packed with flavor, a little spice and I just love little meatballs! Especially in soup! Remember my chicken meatball wedding soup? The bomb.

And this one just as fab! Except it’s even easier to make and the ingredient list is as basic and simple as it gets!

And I do realize it’s spring and you are probably over soups by now, but I’m telling you give this one a chance, you won’t be sorry!

Have I mentioned we are going to Mexico in 6 weeks? I am soo excited! 6 days in Puerto Vallarta :) And hopefully if I pass my test it will be a celebration trip too and I can finally relax :)

One thing though, I need to get my booty in shape! Although I’m not all that out of shape right now, I don’t feel my best and I am dreading being in bikini…

So for the next 6 weeks I am going to be hitting the gym hard! I’m going to try to get to spin twice a week and then 3-4 days of regular cardio/weight training and 1-2 rest days. And I should really go tanning…I am as pale as it gets and in Vegas, that’s pretty unacceptable :)

Back to the soup!

My husband doesn’t really care for soup. Not really at all. Whenever I tell him we are having soup for dinner, he is like “That’s it!?” But this soup, he can eat for breakfast, lunch or dinner and I won’t hear any complaints.!

And definitely bikini-friendly ;)

Spaghetti and Meatballs Soup

Serves: 6


  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 2 garlic cloves, minced
  • 1 1/2 tsp dried parsley
  • 1 onion, chopped
  • 5 tbsp marinara sauce
  • a pinch of red pepper flakes
  • 6 oz dry spaghetti, broken into pieces
  • 1 lb lean ground turkey
  • 1 large egg
  • 1/4 cup seasoned bread crumbs
  • 1 tsp dried basil
  • 1/4 cup grated parmesan cheese
  • salt and pepper


  1. In a big pot, over medium high heat combine the broth, water, garlic, onion, parsley, marinara and red pepper flakes.
  2. Bring to a boil and simmer for 5 mins.
  3. In a bowl, combine the turkey, egg, bread crumbs, basil and parmesan cheese and a pinch of salt and pepper. Mix with your hands and shape into meatballs. I had about 36 meatballs.
  4. Transfer the meatballs in the pot and cook for 2 mins.
  5. Add the broken noodles and cook according to package directions.
  6. Taste for seasoning and adjust salt, pepper and red pepper flakes accordingly.
  7. Serve with extra grated parmesan!

Adapted from: