Alright, if anyone actually reads my posts I'm sure they can tell by now I am bored as can be. I've been quarantined for 4 days with a contagious virus, so my only outlet is the internet (joy!). I've posted about every meal I've made/eaten today and then some. Hopefully I'll be able to go back to work very soon, but until then I'll just be blogging away!

I've been on this Hungry Girl kick lately. I was surfing around earlier and came across this recipe for Enchiladas with White Sauce. They look amazing but with 624 calories and an entire day's worth of saturated fat in one serving, I knew I could do much better. Here's my very own version:

Tina's Good for you Enchiladas (2 servings):

1 cup of soy crumbles (I used these by Boca)
2 whole grain flat-out wraps
1/2 can (about 6-8tbs) fat-free refried beans
1 laughing cow light cheese wedge
3 tbs fat-free sour cream
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp cumin
2-3 tbs chopped onion
diced tomato (optional)
chopped green onion (optional)

Instructions:

Pre-heat the oven to 350 degrees.

Warm the soy crumbles, diced onion, and spices together in a saucepan over low heat.



Melt the laughing cow wedge in a saucepan over low heat, and stir in the sour cream.

Cut both of the flat-out wraps in half (not lengthwise- the other way). Spread 1/1/2- 2 tbs of refried beans on each half, followed by 1/4 cup of the warmed soy crumble mixture.

Roll the enchiladas up and place in a pan. Top with sour cream sauce mixture. Cover with foil.

Bake at 350 for 15 minutes. Garnish with chopped tomatoes and green onions.

I served these with the jalapeno hot sauce I made and half of a 100 calorie pack of guacamole. I estimated that these were about 350 calories (including the guac), and very low in fat. Not too bad compared to the original version!

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I've been home sick all week. I've never missed this much work before, and I'm starting to go a bit stir crazy. One thing keeping me sane is making meals from my new Hungry Girl cookbooks. Here's what I've had so far today:

Breakfast:

Eggs Bene-Chick

Ingredients

Cooking Directions

To make sauce, combine mayo, Dijonnaise, butter, and yogurt. Set aside.

Crack egg gently into a small dish and set aside.

Fill a medium pot with 2 inches of water and bring to a boil. Once boiling, lower temperature until a steady (but very low) boil is reached.

Gently pour egg into the pot and allow to cook for 3 to 5 minutes (3 for a runnier egg, 5 for a very firm one), or until egg white is mostly opaque. Carefully remove and plate egg with a spatula. Use a paper towel to soak up any excess water.

Heat ham and muffin (toast muffin, if desired). Microwave sauce for about 20 seconds and stir (add more water for thinner sauce).

Top muffin with ham and egg.

Cover with sauce and enjoy!

Eggs Bene-chick

183 calories and 8g fat

Eggs Benedict, Average

Calories: 892 | Total Fat: 71.9g (HOLY CRAP!)

Okay, I just had to look into this further. Here's some more nutritional info for the tradional eggs benedict recipe on the link above:

Amount Per Serving
Calories	892
Calories from Fat	647
	% Daily Value *
Total Fat 71.9g	111 %
Saturated Fat 38.3g	192 %
Cholesterol 805mg	268 %

AGGGG Factor A Jillion%


And for Lunch:

Big Bad Burger Wrap


1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla (I used a Flat-Out Multi-Grain wrap - still has 100 calories as the tortilla does but more fiber & nutrients)
1 Boca Original Meatless Burger (I used Morningstar Farms brand)
1 wedge The Laughing Cow Light Original Swiss cheese
1 pickle spear, chopped
1 tsp mustard
1 tsp ketchup
2 dashes Franks Red Hot original cayenne pepper sauce

Prepare Boca patty according to box directions. Chop patty into bite sized pieces. Set aside.

To make sauce, combine mustard, ketchup and hot sauce in small dish; stir well and set aside.

Warm tortilla in microwave for 10 seconds. Lay tortilla flat and spread cheese wedge on top.

Place chopped burger and pickle in the center of tortilla. Top with sauce. Fold the sides of the tortilla in, and then then roll it up from the bottom.

makes 1 serving.

This recipe is from the Hungry Girl 200 Under 200 Cookbook.
I made a few changes when I made mine; didn't use the pickle or hot sauce, and instead of mustard and ketchup I used a squirt of Dijionnasse (just 5 calories per serving!), and left out the pepper sauce. This was very good! Definitely one that I'll make again.

I served this with a simple greek salad- lettuce, a couple of tablespoons of reduced-fat feta, and cherry tomates splashed with some red wine vinegar- yum!

199 calories, 5.5g fat, 27.5g carbs, 16.5g fiber, 23,5g protein

McDonalds Mac Snack Wrap- 330 Calories, 19 g Fat, 26g Carbs, 1g Fiber, 15g Protein

(Keep in mind that the nutritional info is for the original recipe, not for my version of it. )

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I recently discovered an awesome cookbook author, Lisa Lillian aka Hungry Girl. The concept of her cooking method is taking every day food that everyone loves, and transforming it from calorie-laden messes into healthy, delicious dishes!

Here's a little bit about Lisa:

Hungry Girl is not a nutritionist. She's just hungry.

Lisa Lillien (aka Hungry Girl) is a New York Times bestselling author and the creator of the Hungry Girl brand. She is the founder of www.hungry-girl.com, the free daily email service that entertains and informs hungry people everywhere. Lisa is a typical woman battling the same food issues most females struggle with every day. Lisa considers herself a foodologist, not because she has some kind of fancy degree, but because she is obsessed with food how wonderful it is, and how much of it she can eat and still fit into her pants.

After some shopping around I found the Hungry girl books were the cheapest on Amazon. I ordered two- 200 recipes under 200 calories and recipes and survival strategies for guilt-free eating the real world, in addition to a set of handy recipe cards.

The books are amazing- filled with tons of great recipes, tips, and entertaining food facts. All of the recipes have nutritional information as well, which is great! I hit the grocery store today armed with a list of ingredients I needed to start making these recipes, and a fistful of coupons.

Tonight for dinner, I made:

Spicy Crispy Chicken Sandwich:

Ingredients

* 1/3 cup Fiber One bran cereal (original)

* Dash each salt, black pepper, garlic powder, and onion powder, or more to taste

* 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

* 3 oz. raw boneless skinless lean chicken breast

* 1 tbsp. fat-free mayonnaise

* 1 small hamburger bun (light, if available)

* 2 slices tomato

* 2 hamburger dill pickle chips

* 1 leaf romaine lettuce

Preparation

Preheat oven to 375 degrees.

Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Season the crumbs with as much salt, pepper, onion powder, and garlic powder as you like, and mix well. Place crumbs in one small dish and egg substitute in another.

Sprinkle both sides of the chicken with a dash each of salt and pepper. Then, coat chicken on both sides—first with egg substitute, and then with seasoned crumbs.

Place chicken on a baking sheet sprayed with nonstick spray. Top chicken with a light mist of nonstick spray.

Bake in the oven for 10 minutes.

Flip the chicken over, and add another light mist of nonstick spray. Cook for an additional 10–12 minutes, until chicken is fully cooked and coating looks crispy.

Spread half of the mayo on each half of the bun. On the bun bottom, place chicken, tomato, pickles, and lettuce, and then top with the other half of the bun. Enjoy!

PER SERVING (1 sandwich): 283 calories, 3.75g fat, 940mg sodium, 45g carbs, 11.5g fiber, 5.5g sugars, 28g protein

(KFC's original chicken sandwich has 450 calories and 22 grams of fat).

And...

OOEY-GOOEY CHILI CHEESE NACHOS

• 3 ounces fat-free block cheddar cheese
• 1 wedge The Laughing Cow Light Original Swiss Cheese
  
• 2 tablespoons fat-free cream cheese
• 1/2 cup light soy milk
• 1 cup low-fat turkey or vegetable chili (I didn't use the chili)
  
• 1 (7-ounce) bag baked tortilla chips
• 3/4 cup salsa
• 2 tablespoons fat-free sour cream

Yields 6 servings.

Place all 3 cheeses in saucepan with soy milk. Heat over low heat, stirring occasionally. Continue until all cheeses have melted and your cheese sauce is thoroughly mixed and hot.

Prepare chili according to package directions.

Microwave chips in bowl until warm and then spread them out on large platter.

Pour cheese sauce over chips. Top with chili. Spoon salsa and sour cream on top.

Nutritional analysis per serving: 216 calories, 3.5 grams fat, 671 milligrams sodium, 36 grams carbohydrates, 4 grams fiber, 3 grams sugars, 13 grams protein.

(Taco Bell's Nacho Supreme has 440 calories and 24 grams of fat! Yikes!!!)

I have to say- I am SO impressed! Both of these recipes are insanely good! The Fiber One used as breading sounds strange, but OMG it was awesome! The queso sauce for the nachos was so good you would never know it was low fat at all!

I can't wait until tomorrow so I can try more HG recipes. :)

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