Skinny Baked Burritos

So, these are awesome. I mean, LOOK AT THAT! Now, you may be saying to yourself, how is that pocket of cheesy meaty goodness covered in sauce a skinny recipe? Well, the burrito above is not. As always, something went wrong...but in this case, I'd say my accident was a win win. 

I found the recipe on Skinny Mom and in my attempts to duplicate it, I screwed up. I bought the wrong size tortillas.  The recipe is supposed to make 8 burritos. My version only makes 4 burritos. So our serving size was essentially double the skinny recipe. However, I am not sorry because these were delicious and AWESOME and I will gladly take on the extra calories to eat this delicious pocket...and I can't promise that when I make these again, I won't make the same "mistake."  I modified the original recipe a bit just by adding black beans & onions to the inside of the burrito. 

Skinny Baked Burritos
Serves: 8 (or 4 depending on tortilla size)
Cook time according to Skinny Mom: 25 mins (she crazy)
Cook time according to Rachel? 1 hour (yes 1 hour)
How difficult was this for Rachel? Easy!

8 medium tortillas (or 4 large)
1 lb ground turkey
1 packet low sodium taco seasoning
1/2 cup light sour cream
5 oz taco sauce (little over half the jar)
1/2 cup reduced fat 4 cheese Mexican shredded cheese
1 cup black beans
1 cup chopped onion
1 can fat free cream of mushroom soup (sounds weird & not pictured...but trust me)


Preheat the oven to 350 degrees.

In a large skillet, brown the meat. Once brown, remove from heat & drain excess liquid.

Return to low heat & add in taco seasoning & onion. Mix thoroughly & let simmer for 5 mins.

Meanwhile, in a large bowl, mix together taco sauce, sour cream & soup. 

Once meat is ready, spread out 1/8 (or 1/4 depending on tortilla size) of the meat & onion mix on the tortilla. Add 1 tbsp (or more if desired) of black beans. 

You can add a little cheese into each if you desire. I didn't and just added it all on top.

Repeat for all tortillas.

Once burritos are ready, place 1/3 of sauce mix in the bottom of a 9x13 baking dish.

Add the burritos in seam down. Mine did spill a little, but no big deal.

Pour the rest of the sauce mix over the top of the burritos & spread evenly.

Sprinkle with cheese.

Bake for 25 mins until cheese is completely melted.


Skinny Cookies & Cream Milkshake!

So I was pretty skeptical when I came across this recipe on My Fitness Pal (no, I wasn't trolling, Pinterest led me there) so I HAD to make them.  The ingredients call for Reduced Fat Oreos. Now, maybe I never paid enough attention, but I had NO IDEA these existed. Honestly, trying one (or 3) & they just weren't the same in cookie form. Mashed up in a milkshake? Not too bad!  I have to be honest, this shake was really good, but you can definitely tell it's a "light" recipe.  It is much thinner than your typical milkshake because it uses ice & not ice cream. After all, 1 serving is only 118 calories. The picture used on My Fitness Pal is also deceiving because one serving is what you see above.  Yet, the picture on the original recipe shows two large glasses.  Either way, this was a nice light dessert & will be made again!

Skinny Cookies & Cream Milkshake
Serves: 2
Total blend time: 5 mins
How difficult was this for Rachel? Easy!


1 cup reduced fat (1%) milk
3 reduced fat Oreo's
1 tbsp instant vanilla pudding mix (dry)
1 package Splenda or Equal
1 1/2 cups ice
Whipped Cream to top

Note: if shake is too thin, add a bit more ice.


Place all ingredients (except the whipped cream) in the blender & blend until completely smooth.

Top with whipped cream. THAT'S IT!


Slow Cooker Beef & Broccoli

Yes. Yes. Yes.  After taking a long look at the blog, I noticed how I was really lacking in the "Beef" category. However, I was also feeling quite lazy.  I found this recipe cleverly titled "Fake-out Take-out Beef & Broccoli" on Table for Two & it looked DELICIOUS & just like one of my favorite Chinese dishes.  Despite it already being summer out here & quite warm during the day, I was still in the mood for a heartier meal that would take minimal effort. This dish far surpassed everything I needed it to be! It was easy, delicious & tasted just like the real thing. It also helped that I had all the ingredients on tap except the beef.  I will definitely make this again!

Slow Cooker Beef & Broccoli
Serves: 4
Cook time according to Table for Two: 6 hours 30 mins
Cook time according to Rachel: 5 hours 30 mins
How difficult was this for Rachel? Very easy!


1 lb boneless, beef chuck roast
1 cup beef broth
1/2 cup low sodium soy sauce
1/3 cup dark brown sugar
1 tbsp sesame oil
3 garlic cloves, minced
2 tbsp cornstarch
1.5-2 cups broccoli, raw
Serve with rice (I used brown)

Slice roast into thin slices while trimming the fat

Whisk together in the slow cooker: beef broth, soy sauce, brown sugar, sesame oil & garlic.

Place slices of beef into the pot & toss to coat. 

Cook meat on low for 5 hours; stirring occasionally.

After 5 hours,  in a small bowl, whisk together corn starch & 4 tbsp of sauce from the slow cooker to create a slurry...aka a way to thicken up the sauce. Add mix back into the slow cooker & mix thoroughly.

Add in broccoli & stir well. Cook for an additional 30 mins.

At this point, I cooked my rice.

Serve right away!

Skinny Breakfast Enchiladas

I love everything about hot breakfasts (no, toast & english muffins don't count; though I do love cinnamon toast)...probably because I rarely eat them.  A typical breakfast for me is cereal, coffee & maybe some fruit. HOW EXCITING!  Hot breakfasts also generally mean it's the weekend!

The best part of this recipe is the ability to completely customize each individual enchilada. This worked out well for J & I who definitely have different taste buds.  I used Egg Beaters instead of eggs & used a lot more veggies to make this more filling & healthy. I got this recipe from Inspired Taste & it definitely did not disappoint. This can be made ahead of time & refrigerated before cooking. It was easy & delicious! Can't ask for more than that!

Skinny Breakfast Enchiladas
Serves: 4
Cook time according to Inspired Taste: 1 hour
Cook time according to Rachel: 1 hour!
How difficult was this for Rachel? Pretty easy!


4 eggs
4 8-inch whole wheat tortillas
1 cup half & half
1/2 tbsp all-purpose flour
1/2 tsp kosher salt
Cheese of your choice to sprinkle on top (or inside) I chose fat free cheddar
Veggies & breakfast meats of your choice.
Note: make sure meat is pre-cooked


Preheat oven to 350 degrees

In a large bowl, whisk together eggs, flour & half & half.

In each tortilla, fill with veggies, meat & cheese of your choice. Make sure you are able to roll it up completely. J got a little eager & had slight issues with this. Each tortilla should have aprox 1/3 cup of filling. This is important in later steps.

Roll tortillas leaving the ends open. Do the front two look a little less stuffed than the back 2? You can guess who filled which 2.

Take the egg mix & spread completely over the tortillas.

Make sure to let some egg run down the sides. When the egg cooks, it will seep into the tortilla. Hence the importance of not overfilling. There needs to be room for the egg to seep in.

Sprinkle with cheese.

Cover with tinfoil & bake aprox 20 mins until the eggs are cooked through & the cheese is melted. 

I added a few extra mins longer than the suggested 20 mins.

Good luck eating just one!


Enchilada Pasta Bake

I mean...Mexican & Italian combined?!?! HOW COULD YOU GO WRONG? This dish was awesome.  I was a bit weary at first about combining the flavors in traditional Mexican with noodles...but it was absolutely delicious! 

My dish came out a bit more pink than it should have, but that's because I forgot the chili powder...I forgot something...what else is new?! Anyways, compliments to Table For Two for the recipe! I will definitely make this again!

Enchilada Pasta Bake
Serves: 6
Cook time acc to Table for Two: 30 mins
Cook time acc to Rachel: 35 mins
How difficult was this for Rachel? Not too bad!

1 lb ground turkey
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp cayenne pepper
5 ounces reduced fat cream cheese
1/4 cup light sour cream
1 can (10 oz) red enchilada sauce
1 cup sharp cheddar cheese, divided
1 cup monterey jack cheese, divided
1 cup corn kernels
1 can (4 oz) diced green chiles
12 ounces egg noodles
salt & pepper to taste

Preheat oven to 350 degrees

Cook noodles according to directions

While the noodles cook, in a large skillet brown the ground turkey.

While the meat is browning & noodles are cooking, in a large bowl combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn & green chiles. Combine.

Do not mix in the lid to the can as shown above.

Once cooked thoroughly, drain. Add the chili powder, cumin & cayenne pepper. 

Return to medium heat & add in cream cheese.  Stir until melted & combined.

Pour the mixture into the meat & let simmer for 2-3 mins.

Once the noodles are ready, drain and return to the pot. Pour meat mixture into the noodles pot & mix thoroughly.

In a greased 9x13 baking dish, pour meat & noodle mix. 

Top with remaining cheese. 

Bake for 20 mins or until cheese has completely melted.


Where's The Food?

Since the season wrapped 3 weeks ago, life has been CRAZY! I do have a few recipes I've been meaning to post, but for today I thought I'd share a few photos from what's been keeping me so busy! 

First stop...48 hours in Chicago!

After being on hiatus for 2 days, I planned a surprise trip to Chicago for my friends baby shower. This was possibly the hardest secret I've ever kept.  When I got to town on Sat night, I headed straight to my fav pizza place. It wouldn't be a trip to Chicago w/o some deep dish!

Before pulling off the greatest surprise ever, I met up for brunch with some old Chicago friends that happened to be in town. Look at those pancakes!

The mom-to-be looked beautiful & was quite surprised when I just walked into her shower!

I was also able to surprise the amazing hosts!

Up next...back to LA to prep for Visitor #1

This lovely lady & I have been trying to plan her first visit to LA for so long...I almost couldn't believe she was here! We did tons of stuff around LA, but my absolute favorite part included my first trip to Malibu Wines!

This place was AMAZING & a great place to spend the afternoon. The wine was delicious, the scenery was beautiful & I couldn't beat the company!

The trip came to an end with an unlimited Champaign Brunch at The Four Seasons in Santa Barbara.
This was just plate #1 of 3!

No time for rest... Visitor #2 was coming in less than 4 days!

This decision to come visit was quite spontaneous, but I was SO happy to have yet another one of my closest friends come visit for the first time!

We managed to squeeze in a hike, a trip to the beach, Grauman's Chinese Theater, Santa Monica, Malibu, The Hollywood sign, some of my fav restaurants & celebrate Cinco de Mayo.  It was a whirlwind but awesome few days!

So that's what I've been up to. I have another big trip coming up in less than a week, but I WILL be posting some recipes soon!