Enchiladas AKA the best food in the entire world. Made with fat free cream cheese, green chiles and cilantro, these are bursting with flavor in every bite. These are also high in protein and low in fat which means they are a perfect option for your #MealPrepMonday!
Follow recipe below to mix together filling.
To assemble, spread thin layer of sauce into bottom of greased 8×11 pan.
Next, spread layer of chicken filling onto center of tortilla.
Roll up the tortilla, tucking in the ends as you go. Lay it in pan. Repeat process with remaining tortillas.
Once all enchiladas have been rolled up, pour the remainder of the sauce over the top of enchiladas. Sprinkle with remaining cheese.
Bake in oven for 25-30 minutes, until cheese is bubbly and lightly browned.
Makes 5 enchiladas. Macros for 1 enchilada:
Lasagna was probably one of my favorite meals growing up. It really doesn’t get much better than stuffing together layers of pasta, tomato sauce, loads of cheese, and mouthwatering ground beef or sausage. Oh wait, you can serve it with garlic bread too!!
Being a competitive swimmer throughout my childhood and teens, there was literally nothing better than coming home from swim practice and finding my mom’s homemade lasagna with 3-4 pieces of garlic bread on the side ready for me to warm-up in the microwave and devour. Now, 2.5 hours of intense swim practice swimming 6000-8000 yards definitely meant I had earned those 800+ calories of cheesy pasta galore! But for those who may not have the same metabolism as a 17 yr old, carb hungry swimmer (or maybe just want to save room for dessert!), I have created a healthy, low fat lasagna that tastes just as good as traditional lasagna.
Made with fresh ingredients, this lasagna is only 168 calories with 3g fat and 16g protein per serving (and makes 9 servings!) Simply load up the layers and you will have a healthy and delicious dinner to feed the entire family!
The boyfriend and I officially moved into our apartment last Saturday and it is finally starting to look somewhat more organized! Our kitchen is “slightly” smaller than what I’m used but luckily Ikea sells shelves to fill my endless supply of baking necessities. Now if only I could convince Shawn to do all the dishes… life wouldn’t be so bad 🙂
The first creation I made in our new apartment was a great way to help the kitchen feel more “like home”. While small, any kitchen provides an opportunity to create delicious and mouthwatering desserts!
These cookies and cream cups are gluten free, enhanced with protein, and are perfect for a sweet and satisfying post workout treat. I took these to the S2 Factionista team workout at All in Sports and they were loved by all!
Who says you have to wait until it’s your birthday to eat cookie cake? My dog is turning 8 this week which means I have the perfect excuse to eat cookie cake every day during his birthday week.
I actually made TWO funfetti cookie cakes because the first one wasn’t “pretty” enough. #Discriminatecakenotpeople. The second one, however, was perfect both in appearance and taste. I topped it with a protein chocolate cake batter frosting for the finishing touch.
Made with gluten free flour, sugar free pudding mix, and protein powder – this cookie cake is perfectly acceptable to eat any day of the year – whether it’s your birthday, your dog’s birthday, or your kindergarten teacher’s birthday. Every day is a day to celebrate!
Fun Fact (but actually not so fun fact for me): My boyfriend is lactose intolerant but refuses to admit he is. Since we officially move in together in one week and will be sharing a one bedroom apartment, it’s probably a good idea that I start making food that is dairy free (secretly, of course).
These brownies were actually made vegan because I realized I was out of eggs halfway through. Easy solution? Use a flax egg! For those who are unfamiliar with a flax egg, it is simply the combination of ground flaxseed + water. The mixture creates a thick paste that acts as a binder just like an egg. After tasting one bite of these delicious brownies, you would have no idea these are egg and dairy free! I am truly amazed by the perfectly soft and chewy texture of these brownies. Vegan or non-vegan, these brownies will instantly become your new favorite dessert.
Living in the Midwest my entire life; I have learned two things: 1. Apparently we invented the word “ope” and 2. Always have a winter coat, pair of shorts, flip flops, umbrella and ice scraper in your car because you never know what the weather will be like on any given day.
I was feeling “springy” when I made this blueberry cheesecake because of the beautiful 60 degree day we were having. Today? Back to snow flurries. Regardless of the weather, this blueberry cheesecake is the perfect way to brighten even the darkest of days.
No sugar added, and packing 15g protein per slice. this is the perfect “indulgent” dessert that you don’t have to feel guilty about!
A few weeks ago I caught myself complaining that, “I spend so much time baking that I have no time to actually meal prep!” The obvious solution?? Start creating your own meal prep recipes! Win win for everyone!
If you’re tired of eating bland and boring meals out of tupperware, you are in luck! I could honestly eat this beef stroganoff every single day and not be the slightest bit mad. This pairs perfectly with pasta, rice, cauliflower rice, or just a spoon! I paired mine with Bellabondonza’s high protein, low carb pasta for an easy, filling, and insanely delicious lunch that I am already looking forward to for tomorrow!
These are the ingredients you will need:
16 oz 96% lean ground beef
100g chopped onions
8 oz mushrooms
1/2 tsp minced garlic
3 tbsp gluten free or white flour ( I have tested both, and they both work equally as well)
2 cups beef broth (I used 2 tsp beef powder + 2 cups water)
2 tsp worcestershire sauce
Trader Joe’s garlic salt to taste (or salt and pepper)
3/4 cup plain nonfat greek yogurt
2 tbsp fresh parsley
To begin, add mushrooms, onion and minced garlic to skillet on medium high heat. Cook until onions are translucent. Remove from skillet and set aside.
Add ground beef to skillet and cook until pink no longer remains. Drain excess fat.
Stir in 3 tbsp flour. Add in beef broth, worcestershire sauce + garlic salt or salt and pepper to taste. Bring to a boil then simmer for 10 minutes, until mixture starts to thicken. After 8 minutes, add in onions and mushrooms and continue to stir until thoroughly heated.
Remove pan from heat and stir in greek yogurt. Top with fresh parsley, if desired.
Divide into 4 equal servings. Serve fresh over noodles, rice or potatoes, or store in fridge for up to 5 days.
Did you know that a slice of Godiva cheesecake from the Cheesecake Factory packs a little over 1200 calories, 90g of fat and 86g sugar?? We all know that cheesecake is one of those desserts that is well worth the splurge on special occasions but why not treat yourself to a healthier version you can make yourself and tastes JUST AS GOOD as that $10 slice of cheesecake bought in the store?
Made from greek yogurt, fat free cream cheese, protein powder and dark chocolate, this cheesecake is a dream come true for all cheesecake-aholics. At 223 calories and 14g protein per slice, this decadent dessert will satisfy your sweet tooth and help keep you satisfied for hours.
I remember the first time I ever set up a lemonade stand.
I was 8 years old.
It was a hot day in August.
I got a severe sunburn on my face and scalp.
No one came.
No one except the UPS driver (who probably felt bad since he was delivering a package to my front door step), and he paid for his lemonade with a brand new, shiny Rhode Island state quarter that I still have to this day.
If only 8-year-old Carissa knew how to make pies when life gave her lemons… maybe she would collected several shiny quarters that day!
This no bake lemon pie is incredibly easy to make with no added sugar.Sweetened with lite coconut milk and sugar free pudding mix, this is a delightful treat packed with 7g protein per slice. I’ll take a slice of this pie over lemonade any day!
Ever notice that magical recipe on the back of a can of sweetened condensed milk? Those magical bars that somehow always end up at potluck dinners and PTA meetings? Magic Bars, AKA seven layer bars AKA “Hello Dolly” bars are one of the world’s easiest dessert recipes out there as you simply dump all the ingredients into a pan and let the sweetened condensed milk do its caramelized magic.
The recipe calls for graham crackers, butter, chocolate, coconut, and nuts – all caramelized with this gooey layer of sweetened condensed milk. As delicious as they are, they can easily pack on the calories with these rich ingredients.
For this healthy variation I have replaced the butter with half coconut oil and half flaxseed, swapped the condensed milk for lite coconut milk and sugar free caramel, added protein, and significantly reduced the amount of unnecessary toppings while still keeping your taste buds happy!! These can also be made gluten and dairy free!