Stuffed Pizza Quesadilla

 

serves:4 – size: 1 quesadilla – calories: 320 – carbs: 22 – fat: 16g – WWP+9

Ingredients

  • 2 tsp olive oil (1/2 tsp per tortilla)
  • 4 large (9″) La Tortilla whole wheat tortillas
  • 2 cups low sugar pizza sauce
  • 2 cups reduced fat shredded mozzarella cheese
  • 6 oz turkey pepperoni
  • 1 small red onion, minced
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • salt and pepper

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Directions

  1. Preheat a medium skillet over medium heat.
  2. Brush one side of a tortilla with 1/2 tsp olive oil and lay oil and lay oil side down in skillet. Spoon and spread about 2 tbsp of pizza sauce over tortilla.
  3. Sprinkle 1/4 cup cheese over half the tortilla, followed by the turkey pepperoni, 2 tbs onion, 2 tbsp green pepper, 2 tbsp red pepper, remaining cheese, salt and pepper.
  4. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown, about 2-3 min more.
  5. Carefully flip so the filling doesn’t fall out. Continue to cook until the other side is golden brown, about another 2-3 min more. Set aside and cover with foil to keep warm. Repeat with other tortillas or have several skillets going at once.
  6. Slice into half and serve each with a 1/4 cup of pizza sauce.

Stuffed Pizza Quesadilla

Ingredients

  • 2 tsp olive oil (1/2 tsp per tortilla)
  • 4 large (9″) La Tortilla whole wheat tortillas
  • 2 cups low sugar pizza sauce
  • 2 cups reduced fat shredded mozzarella cheese
  • 6 oz turkey pepperoni
  • 1 small red onion, minced
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • salt and pepper

Instructions

  1. Preheat a medium skillet over medium heat.
  2. Brush one side of a tortilla with 1/2 tsp olive oil and lay oil and lay oil side down in skillet. Spoon and spread about 2 tbsp of pizza sauce over tortilla.
  3. Sprinkle 1/4 cup cheese over half the tortilla, followed by the turkey pepperoni, 2 tbs onion, 2 tbsp green pepper, 2 tbsp red pepper, remaining cheese, salt and pepper.
  4. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown, about 2-3 min more.
  5. Carefully flip so the filling doesn’t fall out. Continue to cook until the other side is golden brown, about another 2-3 min more. Set aside and cover with foil to keep warm. Repeat with other tortillas or have several skillets going at once.
  6. Slice into half and serve each with a 1/4 cup of pizza sauce.
http://revampfitness.com/stuffed-pizza-quesadilla/

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Healthy Greek Quesadillas

 

serves: 4-  calories: 300 –  fat: 16g – carbs: 22g – WWP+: 9

Ingredients

  • 4  La Tortilla Factory whole wheat tortillas, large size
  • 2 cups  romaine lettuce, shredded
  • 12 oz boneless skinless chicken breasts, cooked and shredded (about 1 1/2 cups)
  • 1/2 cup reduced fat feta cheese crumbles
  • 1 cup part skim shredded mozzarella cheese
  • 1 red onion, diced
  • 1 cup cucumber, chopped
  • 1/2 cup grape tomatoes, quartered
  • 1/4 cup sliced black olives
  • 1/3 cup fresh parsley, chopped

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Directions

  1. Lightly coat one side of each tortilla with nonstick spray
  2. Over medium heat, place tortilla, sprayed side down, in a large nonstick skillet ( a pancake griddle works too) On one half of each tortilla add1/2 cup spinach, 3/8 cup chicken, 2 tbsp feta cheese, 1/4 cup mozzarella, 1/4 cup red onion, 1/4 cup cucumber, 2 tbsp grape tomatoes, 1 tbsp sliced black olives and 1 tbsp parsley. Drizzle 2 tbsp dressing onto tortilla.
  3. Fold tortilla in half. If the outside of the tortilla isn’t brown yet, cook for 1-2 min longer. Carefully flip quesadilla and cook until it is lightly golden brown on both sides and heated through.
  4. Repeat with remaining quesadillas.
  5. Cut each quesadilla in half so you have 2 triangles (one serving)

Healthy Greek Quesadillas

Ingredients

  • 4 La Tortilla Factory whole wheat tortillas, large size
  • 2 cups romaine lettuce, shredded
  • 12 oz boneless skinless chicken breasts, cooked and shredded (about 1 1/2 cups)
  • 1/2 cup reduced fat feta cheese crumbles
  • 1 cup part skim shredded mozzarella cheese
  • 1 red onion, diced
  • 1 cup cucumber, chopped
  • 1/2 cup grape tomatoes, quartered
  • 1/4 cup sliced black olives
  • 1/3 cup fresh parsley, chopped

Instructions

  1. Lightly coat one side of each tortilla with nonstick spray
  2. Over medium heat, place tortilla, sprayed side down, in a large nonstick skillet ( a pancake griddle works too) On one half of each tortilla add1/2 cup spinach, 3/8 cup chicken, 2 tbsp feta cheese, 1/4 cup mozzarella, 1/4 cup red onion, 1/4 cup cucumber, 2 tbsp grape tomatoes, 1 tbsp sliced black olives and 1 tbsp parsley. Drizzle 2 tbsp dressing onto tortilla.
  3. Fold tortilla in half. If the outside of the tortilla isn’t brown yet, cook for 1-2 min longer. Carefully flip quesadilla and cook until it is lightly golden brown on both sides and heated through.
  4. Repeat with remaining quesadillas.
  5. Cut each quesadilla in half so you have 2 triangles (one serving)
http://revampfitness.com/healthy-greek-quesadillas/

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Light Tuna Salad Wrap

 

 

serves: 3 – size: 1 cup salad+ 1 flatbread – calories: 270 – carbs: 18g – fat: 3g – WWP+:3

Ingredients

  • four, 5oz cans albacore tuna in water
  • 3  whole grain Flatout breads (usually found by store’s deli)
  • 1/4 cup plain nonfat Greek yogurt
  • 1/4 cup light mayo
  • 1 cup celery, finely chopped
  • 1 small red onion, finely chopped
  • 3 tbsp fresh parsley
  • 1 tbsp dijon mustard
  • salt and pepper

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Directions

  1. Drain the tuna well by placing a colander in the sink. Empty the tuna in it and gently press water out with a spatula.
  2. Add the rest of the ingredients to a large mixing bowl, stir to combine.
  3. Add the drained tuna and stir to combine, then divide equally into flatbreads.      Enjoy!

Light Tuna Salad Wrap

Ingredients

  • four, 5oz cans albacore tuna in water
  • 3 whole grain Flatout breads (usually found by store’s deli)
  • 1/4 cup plain nonfat Greek yogurt
  • 1/4 cup light mayo
  • 1 cup celery, finely chopped
  • 1 small red onion, finely chopped
  • 3 tbsp fresh parsley
  • 1 tbsp dijon mustard
  • salt and pepper

Instructions

  1. Drain the tuna well by placing a colander in the sink. Empty the tuna in it and gently press water out with a spatula.
  2. Add the rest of the ingredients to a large mixing bowl, stir to combine.
  3. Add the drained tuna and stir to combine, then divide equally into flatbreads. Enjoy!
http://revampfitness.com/light-tuna-salad-wrap/

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Tomato, Spinach, ‘n’ Hummus Sandwich

 

Yields:4 servings – Serving size: 1 sandwich – Calories: 220 – Fat:5g – Carbs: 34g

Ingredients

  • 2 slices whole grain bread
  • 2 tbsp hummus
  • 3 tomato slices
  • 1/2 cup spinach or lettuce
  • salt and pepper

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Directions

Toast the bread. Spread hummus on the top of one slice of bread. Top with tomato slices and layer with spinach. Salt and pepper. Place the second slice of bread on top.

 

Tomato, Spinach, ‘n’ Hummus Sandwich

Ingredients

  • 2 slices whole grain bread
  • 2 tbsp hummus
  • 3 tomato slices
  • 1/2 cup spinach or lettuce
  • salt and pepper

Instructions

  1. Toast the bread. Spread hummus on the top of one slice of bread. Top with tomato slices and layer with spinach. Salt and pepper. Place the second slice of bread on top.
http://revampfitness.com/tomato-spinach-n-hummus-sandwich/

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Carmelized Onion Sliders with BBQ Chicken

Yields: 8 servings – serving size: 1 slider – calories: 280 – carbs: 30g – fat: 8g

Ingredients

  • 3 boneless skinless chicken breasts (1lb)
  • 2 tbsp olive oil , divided
  • 1/2 cup BBQ sauce 
  • salt pepper
  • 8 small whole wheat buns or rolls
  • 1 large red onion

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Directions

Cut the chicken fillets into 1/2 ” thick slices, cook in 1 tbsp olive oil on med-high heat until it loses it’s pink color and starts to brown, about 10 min. Add BBQ sauce, reduce heat to medium. Continue cooking uncovered until chicken has soaked up most of the sauce. In the meantime, prepare onions.

In a medium skillet, add remaining 1 tbsp oil; turn heat to low. When oil is hot but not smoking, add onion and cook until caramelized, about 15 min. 

Place slightly warmed buns or rolls on a plate. Evenly distribute chicken slices. Next, top chicken with onions and mushrooms. Add salt and pepper.

 

Carmelized Onion Sliders with BBQ Chicken

Ingredients

  • 3 boneless skinless chicken breasts (1lb)
  • 2 tbsp olive oil , divided
  • 1/2 cup BBQ sauce
  • salt pepper
  • 8 small whole wheat buns or rolls
  • 1 large red onion

Instructions

  1. Cut the chicken fillets into 1/2 ” thick slices, cook in 1 tbsp olive oil on med-high heat until it loses it’s pink color and starts to brown, about 10 min. Add BBQ sauce, reduce heat to medium. Continue cooking uncovered until chicken has soaked up most of the sauce. In the meantime, prepare onions.
  2. In a medium skillet, add remaining 1 tbsp oil; turn heat to low. When oil is hot but not smoking, add onion and cook until caramelized, about 15 min.
  3. Place slightly warmed buns or rolls on a plate. Evenly distribute chicken slices. Next, top chicken with onions and mushrooms. Add salt and pepper.
http://revampfitness.com/carmelized-onion-sliders-bbq-chicken/

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Easy ‘n’ Light BLT Wrap

 

serves:4 – size: 1 wrap – calories: 180 – carbs: 18g – fat: 8g – WWP+:5 smart points: 5

Ingredients

  • 8 slices center cut pork bacon
  • 4 Flatout Light Original Breads (by your market’s deli)
  • 4 tbsp light mayo
  • 8 romaine lettuce leaves
  • 1 large tomato, sliced in 8 thin rounds

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Directions

  1. Preheat the oven to 400F. Line a rimmed baking sheet with foil, and place a cooling rack on top of the foil.
  2. Lay the bacon strips on the rack and bake for 10-15 min, until desired crispness.
  3. To assemble the wraps: spread 1 tbsp of mayo on each wrap and layer 2 lettuce leaves, 2 slices of bacon, and 2 slices of tomato.
  4. Roll up like a burrito, slice in half and enjoy!

Easy ‘n’ Light BLT Wrap

Ingredients

  • 8 slices center cut pork bacon
  • 4 Flatout Light Original Breads (by your market’s deli)
  • 4 tbsp light mayo
  • 8 romaine lettuce leaves
  • 1 large tomato, sliced in 8 thin rounds

Instructions

  1. Preheat the oven to 400F. Line a rimmed baking sheet with foil, and place a cooling rack on top of the foil.
  2. Lay the bacon strips on the rack and bake for 10-15 min, until desired crispness.
  3. To assemble the wraps: spread 1 tbsp of mayo on each wrap and layer 2 lettuce leaves, 2 slices of bacon, and 2 slices of tomato.
  4. Roll up like a burrito, slice in half and enjoy!
http://revampfitness.com/easy-n-light-blt-wrap/

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Veggie, Sprouts, ‘n’ Cheese Wrap

 

 

Yields: 2 servings – serving size: 1/2 wrap – calories:220 – fat: 7g – Carbs: 30g

  • 1/4 cup grated carrots
  • 1/2 cup shredded romaine lettuce
  • 1/2 cucumber, cut in round slices, then halves
  • 1/2 cup bean sprouts
  • 1/3 cup diced tomatoes
  • 1/4 cup onions, diced
  • 1/3 cup shredded low fat mozzarella, or cheddar
  • 1/4 cup healthy dressing or spread, such as guacamole or hummus
  • 1 large whole wheat wrap

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Directions

Evenly distribute dressing or spread leaving about 2” on one end for folding. Add an even layer of cheese and all the fillings. Fold over and tuck the bottom.

 

Veggie, Sprouts, ‘n’ Cheese Wrap

Ingredients

  • 1/4 cup grated carrots
  • 1/2 cup shredded romaine lettuce
  • 1/2 cucumber, cut in round slices, then halves
  • 1/2 cup bean sprouts
  • 1/3 cup diced tomatoes
  • 1/4 cup onions, diced
  • 1/3 cup shredded low fat mozzarella, or cheddar
  • 1/4 cup healthy dressing or spread, such as guacamole or hummus
  • 1 large whole wheat wrap

Instructions

  1. Evenly distribute dressing or spread leaving about 2” on one end for folding. Add an even layer of cheese and all the fillings. Fold over and tuck the bottom.
http://revampfitness.com/veggie-sprouts-n-cheese-wrap/

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Avocados ‘n’ Egg Salad Sandwich

 

Yields: 2 servings – serving size: 1 sandwich – Calories:240 fat: 18g – Carbs: 18g

Ingredients

  • 1 ripe avocado
  • 1 large boiled egg, peeled, chopped
  • 1/2 lemon, squeezed
  • salt and pepper
  • 2 slices whole grain bread

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Directions

Smash avocado with a fork, add chopped egg, lemon, salt and pepper. You don’t want to over mix, this will create an off color. Just mix until all ingredients are folded together. Serve between two slices of bread.

 

Avocados ‘n’ Egg Salad Sandwich

Ingredients

  • 1 ripe avocado
  • 1 large boiled egg, peeled, chopped
  • 1/2 lemon, squeezed
  • salt and pepper
  • 2 slices whole grain bread

Instructions

  1. Smash avocado with a fork, add chopped egg, lemon, salt and pepper. You don’t want to over mix, this will create an off color. Just mix until all ingredients are folded together. Serve between two slices of bread.
http://revampfitness.com/avocados-n-egg-salad-sandwich/

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Skinny Italian Caprese Sandwich

 

Yields: 4 sandwiches – serving size: 1/2 sandwich – calories: 260 – Carbs: 13g

Ingredients

  • 1 large tomato
  • 8 thick slices low fat mozzarella
  • 8 slices whole wheat
  • 8 tbsp pesto

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Directions

On a slice of bread, spread 1 tbsp pesto, then drop layer the mozzarella, tomato and mozzarella again. You can divide one big slice of cheese to make two layers, or leave it as one slice. Spread some pesto again on a new slice, then close the sandwich.

On grill or pan, cook both sides until cheese is melted.  Enjoy!

 

Skinny Italian Caprese Sandwich

Ingredients

  • 1 large tomato
  • 8 thick slices low fat mozzarella
  • 8 slices whole wheat
  • 8 tbsp pesto

Instructions

  1. On a slice of bread, spread 1 tbsp pesto, then drop layer the mozzarella, tomato and mozzarella again. You can divide one big slice of cheese to make two layers, or leave it as one slice. Spread some pesto again on a new slice, then close the sandwich.
  2. On grill or pan, cook both sides until cheese is melted. Enjoy!
http://revampfitness.com/skinny-italian-caprese-sandwich/

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Turkey, Pesto Melt

Yields: 8 servings – serving size :.5 sandwich – calories: 250 – Carbs: 16g – fat: 3g

Ingredients

  • 8 slices cooked turkey breast
  • 1/3 cup pesto
  • 8 slices low fat mozzarella 
  • 8 slices whole wheat bread
  • 1 large tomato (8 slices)
  • 1 tbsp olive oil

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Directions

Spread olive oil one one side of each bread slick pan. Heat non stick pan on medium heat. Add bread olive oil side down. Add turkey, pesto and cheese. Grill until bread is golden brown on bottom, remove, add tomatoes and enjoy!

 

Turkey, Pesto Melt

Ingredients

  • 8 slices cooked turkey breast
  • 1/3 cup pesto
  • 8 slices low fat mozzarella
  • 8 slices whole wheat bread
  • 1 large tomato (8 slices)
  • 1 tbsp olive oil

Instructions

  1. Spread olive oil one one side of each bread slick pan. Heat non stick pan on medium heat. Add bread olive oil side down. Add turkey, pesto and cheese. Grill until bread is golden brown on bottom, remove, add tomatoes and enjoy!
http://revampfitness.com/turkey-pesto-melt/

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