Not Your Ordinary Grilled Cheese

Last week, I decided that summer had arrived and it was time to eat some sandwiches!  I made several BLT sandwiches, which are a summer favorite of mine.  However, I was in search of other sandwich ideas and here is one that I found.

Grilly Girl Cheesy Turkey & Bacon ‘Wich

Cheese and bacon!

Ingredients

• 1 slice center-cut bacon or turkey bacon (I used Oscar Meyer Pre-Cooked Bacon)
• 1/2 tbsp. fat-free mayonnaise
• 1/2 tbsp. sun-dried tomatoes packed in oil, drained and chopped
• 1/8 tsp. Italian seasoning
• 2 slices light bread
• 2 oz. reduced-sodium lean turkey breast slices
• 1 slice fat-free cheddar cheese
• 1 tsp. light whipped butter or light buttery spread, divided (I used I Can’t Believe It’s Not Butter Spray)

Directions

1. Cook bacon according to package instructions, either in the microwave or in a skillet sprayed with nonstick spray. Once cool enough to handle, break or cut bacon in half and set aside.
2. To make the sauce, combine mayo, sun-dried tomatoes, and Italian seasoning in a small bowl. Mix well.
   

   Not your ordinary mayo!!

   Spread sauce on one slice of bread and top with bacon, turkey, and cheese.

   

   Layers of tasty ingredients.

   Place the other slice of bread on top, and press gently to seal. Spread 1/2 tsp. butter on the upward-facing slice of bread.

3. With the buttered side down, place sandwich in a skillet sprayed with nonstick spray. Then spread remaining 1/2 tsp. butter on the upward-facing bread slice. Bring the skillet to medium-high heat on the stove. Cook for 2 minutes. Gently flip and cook for 1 additional minute, or until both sides are hot and toasty. Slice in half or bite right in!

MAKES 1 SERVING

Amanda’s Rating: “This sandwich was so flavorful!!! I was not prepared for the flavor that was packed between these two pieces of bread. I would love to eat this again and I was very sad when this one was gone.  Next time, I would make sure that the sides that accompany this sandwich do not have flavors that compete with the flavors of the sandwich.  Cottage cheese and plain baked chips would be good choices.”

**Taken from

 

Chocolate Cupcakes + Cheesecake = Happiness for Everyone!

My father-in-law recently had surgery and I wanted to take him a special treat to take his mind off things so that he could focus on his recovery.  And this recipe definitely made those that enjoyed it loose their focus for at least the time that it took to consume it, but for many their attention remained on the cupcake long after it was gone as they yearned for another!  They were so good that I made them two days later for my gal-pal’s birthday.  Once again they were a big hit!

Double-Decker Fudgy Cheesecake Cupcakes

Very hard to believe that this beautiful dessert has about 150 calories!

Ingredients

• One 8-oz. tub fat-free cream cheese, room temperature
• 1/4 cup fat-free liquid egg substitute
• 1/3 cup Splenda No Calorie Sweetener (granulated)
• 1 drop vanilla extract
• Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil’s food cake mix
• 3/4 cup club soda
• 1/2 cup mini semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking liners.
2. In a medium bowl, combine cream cheese, egg substitute, sweetener, and vanilla extract. With an electric mixer set to medium speed, beat until smooth.
   

   I ❤ my new mixer!!!

3. In a large bowl, whisk cake mix with soda until smooth.
   

   The whisk was covered in chocolate cake batter, so of course I had to lick it clean!

4. Evenly distribute cake mixture among the lined cups of the muffin pan. Smooth out the mixture with the back of a spoon.
   

   Chocolate Cupcakes +

5. Evenly distribute cream-cheese mixture among the cups.
   

   Cheesecake =

   Sprinkle with chocolate chips.

   

   Happiness!!!

6. Bake until a toothpick inserted into the center of a cupcake comes out mostly clean, 24 – 26 minutes. (Make sure the chocolate cake layer is cooked through.)
   

   Yum!

7. Allow to cool completely. Enjoy! (P.S. Refrigerate leftovers.)

MAKES 12 SERVINGS

Amanda’s Rating: “Decadent and delicious!  The cake has amazing flavor and hardly any calories.  The cheesecake has a nice texture and flavor.  And it is topped with a TON of chocolate chips!!! How could it be worthy of less than 5 spoons?!?!”

**Taken from Hungry Girl

 

Five Star Breafast in a Flash

Have I told you that I love breakfast?  I do!  Last week, I was on a mission to find some yummy breakfasts that I could make quickly in the morning before my workout.  Here is one that I found…

The Morning Waffle Dip

Are the waffles still waffles? Or are they a bun?

Ingredients

• 1 slice center-cut bacon or turkey bacon (I used crumbled bacon)
• 1/2 cup fat-free liquid egg substitute
• 2 frozen low-fat waffles
• 1 slice fat-free American cheese (Cheddar makes everything better!)
• 1/4 cup sugar-free pancake syrup

Directions

1. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Set aside.
2. To make the egg patty, spray a microwave-safe bowl with nonstick spray. Add egg substitute and microwave for 1 minute. Gently stir, and then microwave for 1 additional minute. Set aside.
   

   Protein!!! More than 20 grams!

3. Toast waffles, and then place them side-by-side on a plate. Immediately top one waffle with cheese.
4. Transfer egg patty from the bowl onto the cheese-topped waffle. Break bacon in half and place over the egg patty. Finish it off with the other waffle.
5. Cut your sandwich in half and serve with syrup for dipping.
6. Dig in, you!

MAKES 1 SERVING

Amanda’s Rating: “Very easy and delicious!  I actually want one right now!  I might make it for breakfast tomorrow!”

**Taken from: