Tumaro's makes low-carb tortillas (not that I'm into the low-carb thing) that have lots of fiber and protein and not too many calories for their size. This allows you to make a hugely filling quesadilla that still scratches the cheese itch but only has an ounce of cheese (usually only about 100 calories):
Take 1 tortilla and fill with the following:
1 tbsp chopped red/purple cabbage 1/4 cup scrambled Egg Beaters 1 tbsp chopped onion 1 tbsp chopped tomato 1 tsp chopped cilantro 1 ounce of your cheese of choice Chili powder, salt, and pepper to taste
Fold in half and toast in a dry pan on both sides until tortilla is browned and cheese melts. You will be full after eating this one, I promise!
Snap a picture because I am a two-time successful baby-weight veteran!! Now, if I could only become a cannelloni and garlic knot veteran ....
Ingredients: 2 1/4 cups whole wheat flour 1/3 cup millet 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 1 egg, lightly beaten 1/2 cup vegetable oil 1/2 cup honey
Directions: 1. Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups. 2. In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups. 3. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Ingredients: 2 cups all-bran cereal 3/4 cup hot water 1/4 cup canola oil 1 orange 3/4 cup buttermilk 2 tablespoons light molasses 2 tablespoons honey 1 egg 1 1/4 cups whole grain pastry flour 1/3 cup rolled oats 2 teaspoons baking soda 1/2 teaspoon salt 1 cup raisins 1/4 cup chopped walnuts 2 teaspoons rolled oats 1/4 cup sugar 1/4 cup orange juice
Directions: 1 Preheat the oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. 2 In a medium bowl, combine the cereal, water, and oil. Stir until the cereal is softened. 3 Grate 1 tablespoon of the peel from the orange into another medium bowl; cut the orange in half and squeeze 1/4 cup juice into the bowl. Stir in the buttermilk, molasses, honey, and egg until well-blended. Stir into the cereal mixture. 4 In a large bowl, combine the flour, 1/3 cup of the oats, baking soda, and salt. Add the cereal mixture and stir just until blended. Stir in the raisins and walnuts, if using. 5 Divide the batter evenly among the prepared muffin cups. Sprinkle with the remaining 2 teaspoons oats. Bake for 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Place the pan on a rack. 6 Meanwhile, combine the sugar and orange juice in a small saucepan. Bring to a boil over medium heat and stir until the sugar dissolves. Using a wooden pick, poke holes in the muffin tops. Brush with the orange syrup. 7 Cool on the rack for 5 minutes. Remove to the rack to cool completely.
Ingredients: 2 eggs 1/2 cup unsweetened applesauce 1/4 cup vegetable oil 3/4 cup packed brown sugar 1 teaspoon vanilla extract 3 bananas, mashed 2 cups whole wheat flour 1 teaspoon baking soda 1 tablespoon ground cinnamon 1 cup frozen sliced strawberries
Directions: 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners. 2 In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled. 3 Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.
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