Spinach Artichoke Grilled Cheese

I have been on the lookout for ways to make the ordinary taste extraordinary. This simple recipe allows just that!

Spinach Artichoke Grilled Cheese

Every bite contained melt in your mouth deliciousness that surpasses a regular grilled cheese sandwich. A nice perk to this sandwich is that it’s rather filling too.


To make this a low calorie meal, I used the Nature’s Own 40 Calorie Wheat bread and sprayed I Can’t Believe it’s Not Butter spray to each piece of break before putting it in the skillet. I used store bought spinach artichoke dip, but you can make your own very easily (and probably what I will do next time) like this recipe.

Would you eat this?

Sundried Tomato Three Cheese Tortellini Alfredo

I love Boston’s Spicy Chicken Alfredo (hold the chicken, of course), but don’t like the ridiculous number of calories it brings with it. While grocery shopping, I decided to try to make something similar to this that wouldn’t kill my caloric intake.

Unfortunately, I forgot to buy broccoli, but my dish tasted amazing all the same.

While this isn’t an exact dupe for the Boston’s Spicy Alfredo, it was loaded with flavor and under 500 calories per massive serving. Top with some Parmesan and enjoy! This was incredibly filling and tasted fantastic.


Laughing Cow Wedges–The Perfect Snack

If you are looking for something that delivers a lot of taste without a lot of calories, than look no further!

Laughing Cow Wedges = The Perfect Snack

Not only are they extremely low calorie-wise, they taste AMAZING! One wedge and a serving of Special K crackers (1/2 serving shown above) or Hazelnut Nut-Thins and you’ve got an amazing snack for roughly 200 calories. As a matter of fact, when I was a teacher, this was my lunch more days than not. It’s surprisingly filling.

Triple Berry Smoothie with Boba

Berry Smoothie With Boba

The last time I went to the Bubble Tea stand in my mall, I kept my container so I could make my own smoothies & bubble teas. To keep this as low-cal as possible, I used less than 1/2 cup of unsweeated vanilla soy milk and then thinned it out with water as I blended it. I added boba in the bottom – making a quick batch by boiling them for 10 min and then running cold water over them to cool them off.

Bon appetite! Enjoy your healthy and filling smoothie.

EASY Recipe: Boba & Bubble Tea

I don’t know what it is about this stuff, but whenever I go to the mall, I have to buy one. I prefer the mocha with the boba, but thanks to amazon, I found all that I needed to make it myself.





Prepare Boba:

Follow the directions of the package you buy. General directions are like this.

Measure 2 cups of water for every 1/4 cup of boba. (Ex: I made 1 cup of boba, requiring 8 cups of water). Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.

Turn the heat to medium and cook the boba for 12-15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12-15 minutes.Once the boba have finished cooking, drain them from the water and transfer them to a small bowl or container. Pour the sugar syrup (see below) over them until they are submerged. Allow the boba to reach RT (room temperature) or at least 15 minutes. Boba are best if used within a few hours of cooking, but can be refrigerated for several days. Please know, they will gradually harden the longer they sit.


Prepare Boba Syrup:

While the boba are cooking, make a simple sugar syrup. This is to sweeten and preserve them once they have been cooked. Make a 1:1 sugar:water solution by bringing 1/2 cup of water (for every 1/2 cup boba) to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Since I prepared 1 cup of boba, I made a sugar solution of 1 cup of water and 1 cup of sugar. Set aside to cool.


Prepare STRONG Tea:

The more in advance you make this the better it will taste. Boil one cup of water for every two tea bags. Loose leaf tea can be used as well. Chill the tea until you are prepared to fix your drink.



Using a spoon add boba to the bottom of your glass, adding some of the syrup as well. Pour your prepared tea in next. Either leave it plain and add some water, make it creamy by adding milk (I used almond milk), or make it fruity by adding a fruit juice.


Vegetarian Enchilada/Burrito


This is a quick and easy meal that I made that I’m calling vegetarian enchilada’s. I cooked it in my crock pot, but you don’t have to if you don’t have one.



  • 2 can black beans
  • 2 cups rice
  • 1 bag corn
  • 1 can kidney beans
  • 1 can rotel
  • taco seasoning mix
  • 1 can diced green chili’s
  • 1 tbsp ground cumin
  • 1 cup salsa
  • burrito’s or soft taco’s
  • green chili enchilada sauce
  • shredded cheese


What To Do:

Combine everything except the shredded cheese, burrito/soft taco, and enchilada sauce in crock pot.

photo (10)

Allow to cook until rice is tender and food has thickened. Scoop into burrito’s or soft taco’ s and roll up in a manner to keep mixture inside.


Spread some enchilada sauce in the bottom of a pan before placing enchilada/burrito creation on top. Pour a little bit more on top and then cover with cheese. Place in a preheated 350 degree oven and allow to cook for approximately 10 minutes.



This could easily become a vegan dish by replacing the cheese with vegan friendly cheese.



Check out the video below and see me fix them!

Crockpot Mexican Chicken


This is probably the easiest recipe ever and tastes like you slaved for hours in the kitchen over a hot stove.





  • 2-4 boneless chicken breasts
  • Can of Rotel
  • Can of corn
  • Can of black beans
  • 1 cup salsa
  • packet of taco seasoning
  • 2-4 servings steamed rice
  • sour cream
  • jalapenos


Mix everything in crock pot except rice, sour cream, and jalapenos. Allow it to cook for 4-6 hours in crock pot or until chicken is tender and easily shreds. Steam rice in rice cooker or prepare how you normally would. I’ve made this with whatever rice I had available (white to brown to jasmine) and it tastes great with all of them.

Serve the chicken over rice and top with a dollop of sour cream and some jalapenos and hot sauce. It’s so amazing and very filling. If you want less calories, then simply cut back or cut out the rice.

Recipe: Healthy PB & Fudge Mini Pies



A few weeks ago, I went to visit my husbands family and they are on a low-carb dietary restriction. However, I had the most delicious peanut butter fudge pie served to me. I sat there on My Fitness Pal calculating the calories, thinking it would be crazy bad for me. Even though the original recipe was still not as low as it could be, it was much lower than something you’d find ANYWHERE else. I set to think of ways I could improve her pie and reduce the calories and that I did.

Ingredients (Makes 6 pies):

  • Keebler Mini Graham Cracker Pie Crust, 6 pack
  • Light Cool Whip, 12 TBSP total
  • PB2: Powdered Peanut Butter, 6 TBSP 
  • Sugar Free Hot Fudge Syrup, 6 TBSP


Lay out graham crackers on a cookie sheet. You will have to freeze these, so make sure the surface you use (ie cookie sheet) will fit flat in your freezer. 

In a large bowl, add light cool whip and powdered peanut butter.  Mix.

If you don’t have any, substitute for real peanut butter. This will increase your calorie intake. 

Scoop 2 tbsp of whipped peanut butter into mini crusts.

Spoon 1 tbsp hot fudge sauce on pie and smooth so it covers entire pie.

Freeze until solid.

Nutritional Information: 

Calories per pie

Mediterranean Chicken Pita

I’m always late to the party when it comes to finding out new things. Whether it’s tv shows, books, music, or food, I always hesitate and over-analyze things instead of just reading the book or listening to the music. This applies to me and my new love for hummus.

I purchased the Sabra Sun Dried Tomato Hummus and under the lid was a recipe for a chicken wrap. I replaced the wrap with a pita, and happiness was had at first bite. It’s under 300 calories, but more importantly: it’s very filling!



  • 2 tbsp Sun Dried Tomato Hummus
  • 60z grilled chicken breasts (lightly seasoned to taste)
  • 1 whole flat bread
  • 4 tomato slices
  • 3 or 4 basil leaves


  1. Grill chicken and dice. Separate into two 3 oz piles and set aside.
  2. Take 1 whole flat bread and separate at perforations, creating two separate pieces. Smear 1 tbsp of hummus in each piece of flat bread. 
  3. Add seasoned chicken, followed by tomato slices and basil.
  4. EAT!

Nutritional Information:

The Pancake Cupcake

Chocolate is one of my favorite comfort foods and so are pancakes. Whenever I am feeling blah, I cook breakfast for dinner or make some sort of cupcake or brownie. While searching in my cabinets one day for the pancake batter, a box of sugar free devil’s food cake fell on me and this magical concoction of happiness was born. Oh, did I mention they are less than 300 calories and so filling its hard to finish one?!


Meet The Pancake Cupcake


  • Sugar Free Devil’s Food Cake mix (or any flavor) — I used sugar free because it’s less calories and carbs, but this will taste even more amazing with a regular box
  • 1 can sugar free chocolate icing (any icing will work, but will increase calories)
  • Low-Fat Kool-Whip
  • Large can of pumpkin puree 
  • waffle iron 
  • mixer (or do it by hand)




The great thing about this recipe, is that you only need two ingredients. No eggs, no oils, just mix and pumpkin. While your waffle iron is heating up, mix the two together. 


Once your iron is ready, spray it with a cooking spray and scoop out your mix. I only have a Belgium waffle maker, so my waffles were big.  Allow them to cook just like you would if you were making yummy regular waffles. My iron is on a timer and it worked out that all of my waffles were ready by the time the timer went off b/c I didn’t make them too thick. Once the waffles were removed from the pan (this made a total of 5 Belgium waffles), I cut them into quarters, allowing me to have 10 total waffles. 

The waffle cupcake is good enough to eat by itself, but if you are looking for the cupcake experience, you need icing. I really limited the amount of icing to one serving (2 tbsp) and found it to be very sweet, so limiting to one tablespoon per cupcake might be better. Not to mention, you drop in calorie content! Apply icing to the center making a sandwich. I know of some alternatives I want to try instead of icing for the future. Finish it off with a small dollop of kool-whip. 



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