So one of the hardest things about eating healthy (at least for me) is not eating fast food! Once you get to looking at the calories and fat (and WW+ points) just 1 stinking taco, I just can’t being my self to waste my points on it. I can honestly say, since I have started Weight Watchers, I have only had fast food maybe twice (which is a long way from where I was eating it once or twice a week).
Hungry Girl has been a huge help for my
nasty problem of loving fast food. She has a “Chew The Right Thing” section on her website that takes some of the popular fast foods, and shows you how to make them healthy-er!
Lets dive into Taco Bell… (which makes me sad, because this is my favorite all time fast food place)
Some of the popular items may include..
- Crunchy Taco- 4 points, 10 grams of fat
- Soft Taco- 5 points, 9 grams of fat
- Bean Burrito- 9 points, 11 grams of fat
- Beef Taco Salad- *SHOCKER* 20 points, 42 grams of fat
- Crunch Wrap Supreme- 14 points, 21 grams of fat
This makes me sad… I do love that crunch-wrap, but that’s almost HALF my points for the whole day! When I saw the Hungry Girl swap, it’s safe to say my taste buds were singing “hallelujah, hallelujah” 🙂
Hungry Girl’s “Chicken Crunchtastic Supreme”
- 1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla (at Kroger, these are in the bakery section, not with the other tortillas, and WW fans, they are only 1 point!)
- 3 large, baked corn tortilla chips
- 1/4 cup drained 98% fat-free chunk white chicken breast (next time, for 1 more point I may sub for 1/2 cup 98% fat-free ground beef, but the chicken was killer good too)
- 1/4 cup shredded fat-free cheddar cheese
- 1/4 cup shredded lettuce
- One-third plum tomato, diced
- 1 tbsp. fat-free sour cream
- 1 tsp. dry taco seasoning mix
- 2 dashes cayenne pepper, or more to taste
Using a fork, break up the chicken so there are no large chunks. In a small microwave-safe bowl, combine chicken, cheese, taco seasoning mix, and cayenne pepper, and mix well. If you like, season to taste with extra cayenne pepper. Microwave for 30 seconds, or until cheese begins to melt. Set aside.
Warm the tortilla in the microwave for 10 seconds (making it easier to fold without ripping), and then lay it out on a flat surface. Place the chicken mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the outer edge of the tortilla. Next, layer the tortilla chips on top of the chicken mixture. Evenly top with sour cream, lettuce, and tomato.
*Folding instructions*- starting at the bottom of the tortilla, fold edge up a few inches to the tortilla’s center. Then, going around the edge of the tortilla, repeatedly fold, overlapping sections to meet in the center for a total of about six folds, until filling is completely enclosed. (poor Josh got my tester folded one, and it looked bad! But once I figured it out, he said I looked like I worked at Taco Bell… which I’m not sure I really want to hear ha-ha)
Bring a pan sprayed with nonstick spray to medium heat, and carefully place the folded tortilla in the center of the pan with the folded side down. Heat for 4 – 5 minutes, until the tortilla is browned. Carefully flip it with a spatula, and heat for another 30 – 60 seconds.
Here’s where it gets good!
For 1 serving (which is the whole dang thing!!)
|Hungry Girl Style||Taco Bells Crunch wrap Supreme|
|210- Calories||530- calories|
|27.5g- Carbs||67g- Carbs|
|13g- Fiber||4g- Fiber|
|26g- Protein||19g- Protein|
|5 WW+ Points||14 WW+ Points|
That’s saving 320 calories!! and 9 points!!
Let me tell you, it was just as good as the full fat version!! They were super easy to make, and super fulling! I was worried about Josh not liking them, but in fact, he LOVED them!
If you have never looked at the calories and fat at the fast food your eating, you may want to take a
regretfully take a look. You wont be sorry… or maybe you will 😉
PS there are tons of apps (for iPhone users) that help with this. Some of my favorites are “Restaurant” and “Dotti”… Don’t have an iPhone, NO PROBLEM, almost all fast food joints have their nutrition posted online! Just Google “Taco Bell nutrition”, or any of your favorite places and “read em’ and weep”
Until Next Time,
So, one of the hardest parts of eating healthy and weight loss that I struggle with, is the fact that I have a huge sweet tooth! It’s pretty embarrassing to open my desk drawer and to see the plethora of Hersey kisses (just about any flavor they make it in)…
In my search for “healthy” or low-fat/cal satisfying sweet things, I have come across the recipe for mini cinnamon rolls. I did not have high expectations for these, because they are not Cinnabon rolls. But let me tell you, they are FANTASTIC!! I am eating them as breakfast and desert (if i need something sweet at night… it’s a much better choice over ice cream), Josh has also been eating them and loves them! If Josh likes it, then you know it’s gonna taste good 🙂
Skinny mini Cinnamon Rolls
For the Cinnamon Rolls
- 1 can (13.5oz) Pillsbury refrigerated pizza dough (I used a 11oz because that’s the only I could find)
- 1 1/2 TBS reduced fat butter, melted (like smart balance)
- 4 TBS sugar
- 2 1/2 tsp cinnamon
For the icing
- 1/2 cup plus 1 tablespoon powdered sugar
- 1 1/2- 2 tsp non fat milk
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or coat with cooking spray.
Open the can of pizza dough and stretch out flat onto lined baking sheet. With a brush or spoon, spread ½ of the butter over dough.
Combine sugar and cinnamon in a small bowl, and mix. Sprinkle 2 TBS of this mixture over the top of pizza dough, covering the butter. (Don’t worry, we will use all of it) Now start at the shorter side (, roll the dough so the mixture in on the inside. Rub the remaining butter on the outside of the roll and add another 1 1/2 TBS of the cinnamon/sugar mixture on the outside of the roll.
Cut into rolls, depending on how many oz of pizza dough you used, you should get 12 -16 mini rolls. Put on the baking sheet with a little room around each of them, then sprinkle the tops with the left over cinnamon/sugar mix.
Bake about 10-15 minutes then set aside and let cool (it’s gonna be hard to not eat one right out of the oven, but trust me, the icing makes this thing!)
To make the icing, just combine powdered sugar and milk until it’s think icing constancy. Drizzle it over the rolls (Now you can eat these!!)
Nutrition info: 90 calories, 1g fat, 2g protein, 18g carbs, 1g fiber, 185mg sodium, 7g sugar,2 WW pluspoints
as compared to the Cinnabon Rolls
*SHOCKER* (730 calories, 24g fat, 127g carbs, 127g carbs, 20 WW pluspoints) OUCH!!!!!!!!
Original recipe can be found at skinnykitchen.com
They really are sooo yummy and for sure will satisfy my sweet tooth! I will take 1 of these over snacking on Hersey kisses (at 25 calories each) any day!
I have made several more WW recipes this week (cream of zucchini soup and coconut chicken) and hopefully get to post them this week.
Until next time,
So I have another confession to make….I LOVE CORN!!! I can honestly just pop open a can of it, and eat it right out the can! Thankfully Josh likes it to so we usually have some lying around.
This weekend, we had 4 sweet ears of corn we needed to use up.. in fear they would go bad (gasp) So I could not let that happen! I decided to throw somethings together and make a Mexican Corn “salad”. IT WAS NUTS!! Literally me and Josh kept going back for more, which can be dangerous because it’s a carbs. So here is how I made it!
Banging Mexican Corn
- 4 ears of sweet corn (we grilled outs for about 12 min, then cut off the corn and put it in a bowl)
- 2 tsp ground cumin
- 1/2 tsp salt
- 1/2 teaspoon ground cayenne pepper (or 1/4 tsp if you don’t want a big spicy kick)
- 1 small onion, chopped
- 1 jalapeno pepper, chopped (for less heat, take out all the seeds and membrane)
- 2 garlic cloves, minced or chopped
- 1/4 cup crumbled cotija cheese (my absolute favorite cheese ever!)
- 1/4 cup fresh cilantro, chopped
Put the corn kernels at the bottom of a skillet (I used nonstick but if you want it to be “blackened corn” you can use a non-nonstick skillet), and sprinkle the cumin, sea salt, and cayenne pepper over the corn. Turn the corn gently over with a spatula as it cooks, then stir in the onion, jalapeno pepper, and garlic. Stir the corn mixture every few minutes. Cook for about 15-20 min until the onion and peppers are soft. Once done put it into a bowl and top with cotija cheese and cilantro. (another option, is put it in an oven save bowl and top it with the cheese (even motzz if you got it and prefer to use that) and put in the oven and melt the cheese a little bit)
Nutritional Info: Calories: 179, fat: 7.5g, Carbs:21.3g, Fiber: 3.1g, Protein: 8.6, WW PlusPoints: 5
This definitely had a big kick to it. So for a less spicy version, you can always not add as much cayenne powder, or you can always replace the jalapeno with a red or green pepper.
We ate it with some steak and crab! It was a very yummy dinner! The crazy thing, is the crab was Josh’s idea!! I’m so happy he is liking some seafood now 🙂
Until next time,