FAST-FOOD/ DRIVE-THRU MAKEOVERS
Love the taste and the FUN of fast food? You’re not alone. These mini meals will have you passing right by the drive-thru. Woohoo!
This is a fun swap for that oddly shaped Taco Bell offering you dream about … Try making it at home. It’s really good!
YOU’LL NEED:
small microwave-safe bowl, microwave-safe plate, skillet, nonstick spray
PREP:
10 minutes
COOK:
10 minutes
PER SERVING (entire recipe): 240 calories, 3.75g fat, 897mg sodium, 33.5g carbs, 7g fiber, 3g sugars, 23.5g protein
Ingredients
¼ cup canned 98% fat-free chunk white chicken
breast packed in water, drained and flaked
¼ cup shredded fat-free cheddar cheese
½ teaspoon taco seasoning mix
2 dashes cayenne pepper, or more to taste
1 medium-large high-fiber flour tortilla with
about 110 calories
3 low-fat baked tortilla chips
1 tablespoon fat-free sour cream
¼ cup shredded lettuce
plum tomato, diced
breast packed in water, drained and flaked
¼ cup shredded fat-free cheddar cheese
½ teaspoon taco seasoning mix
2 dashes cayenne pepper, or more to taste
1 medium-large high-fiber flour tortilla with
about 110 calories
3 low-fat baked tortilla chips
1 tablespoon fat-free sour cream
¼ cup shredded lettuce
plum tomato, dicedDirections
In a small microwave-safe bowl, combine chicken, cheese, taco seasoning, and cayenne pepper, and mix well. If you like, season to taste with extra cayenne pepper. Microwave for 30 seconds, or until cheese begins to melt. Set aside.
Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until warm. Place the chicken mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the outer edge of the tortilla. Next, layer the tortilla chips on top of the chicken mixture. Evenly top with sour cream, lettuce, and tomato.
FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up a few inches to the tortilla’s center. Then, going around the edge of the tortilla, repeatedly fold, overlapping sections to meet in the center for a total of about six folds, until filling is completely enclosed. (Trust us, it’s easy!)
Bring a skillet sprayed with nonstick spray to medium heat, and carefully place the folded tortilla in the center with the folded side down. Heat for 4 to 5 minutes, until the tortilla is browned. Carefully flip it with a spatula, and heat for another 30 to 60 seconds. Now chew it up!
MAKES 1 SERVING
You like fajitas. You like burritos. You like big fat food items with under 300 calories. So what are you waiting for? MAKE THIS!
YOU’LL NEED:
bowl or sealable plastic bag, skillet, nonstick spray, microwave-safe plate
PREP:
5 minutes
MARINATE:
10 minutes
COOK:
10 minutes
PER SERVING (entire recipe): 274 calories, 4g fat, 833mg sodium, 34g carbs, 16g fiber, 3.5g sugars, 36g protein
Ingredients
3 ounces raw boneless skinless lean chicken
breast, cut into bite-sized pieces
¼ cup thinly sliced onion
¼ cup thinly sliced bell pepper
½ teaspoon fajita seasoning mix
1 La Tortilla Factory Smart & Delicious Low Carb
High Fiber Large Tortilla
¼ cup fat-free refried beans
2 tablespoons shredded fat-free cheddar cheese
1 tablespoon chopped fresh cilantro
breast, cut into bite-sized pieces
¼ cup thinly sliced onion
¼ cup thinly sliced bell pepper
½ teaspoon fajita seasoning mix
1 La Tortilla Factory Smart & Delicious Low Carb
High Fiber Large Tortilla
¼ cup fat-free refried beans
2 tablespoons shredded fat-free cheddar cheese
1 tablespoon chopped fresh cilantro
Directions
In a bowl or sealable plastic bag, combine chicken, onion, bell pepper, fajita seasoning mix, and 2 teaspoons water. Mix well. Cover or seal and place in the fridge to marinate for 10 minutes.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken mixture along with all the marinade. Stirring occasionally, cook until marinade has been absorbed and chicken is cooked through, about 5 minutes. Set aside.
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Place tortilla on a microwave-safe plate and warm in the microwave, about 10 seconds. Evenly spread refried beans onto the tortilla. Add chicken mixture, cheese, and cilantro to the center.
Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. Place burrito seam-side down on the microwave-safe plate, and microwave for 30 seconds, or until hot. Enjoy!
MAKES 1 SERVING
Eight layers of Mexican-inspired goodness on a corn tortilla. Delicioso!!!
YOU’LL NEED:
baking sheet, nonstick spray, 2 microwave-safe bowls, plate
PREP:
10 minutes
COOK:
15 minutes
PER SERVING (entire recipe): 256 calories, 2.25g fat, 795mg sodium, 46.5g carbs, 8.75g fiber, 8.5g sugars, 17g protein
Ingredients
1 large corn tortilla
1 cup cubed butternut squash
Dash salt
Dash cayenne pepper
½ teaspoon ground cumin
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ cup frozen ground-beef-style soy crumbles
¼ teaspoon taco seasoning mix
½ cup shredded lettuce
2 tablespoons canned black beans, drained and rinsed
2 tablespoons shredded fat-free cheddar cheese
2 tablespoons salsa
2 tablespoons fat-free sour cream
1 tablespoon jarred jalapeño slices or mild
banana pepper slices
1 cup cubed butternut squash
Dash salt
Dash cayenne pepper
½ teaspoon ground cumin
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ cup frozen ground-beef-style soy crumbles
¼ teaspoon taco seasoning mix
½ cup shredded lettuce
2 tablespoons canned black beans, drained and rinsed
2 tablespoons shredded fat-free cheddar cheese
2 tablespoons salsa
2 tablespoons fat-free sour cream
1 tablespoon jarred jalapeño slices or mild
banana pepper slices
Directions
Preheat oven to 400 degrees.
Place tortilla on a baking sheet sprayed with nonstick spray. Lightly mist the top of the tortilla with nonstick spray. Bake in the oven until crispy, about 8 minutes.
Place squash in a microwave-safe bowl with 1 tablespoon water. Cover and microwave for 6 minutes, or until soft. Once cool enough to handle, drain excess water, and then add salt, cayenne pepper, cumin, onion powder, and garlic powder. Mash well and set aside.
Place frozen crumbles in another microwave-safe bowl and heat for 25 seconds. Stir in taco seasoning, and heat for an additional 25 seconds.
Set crispy tortilla on a plate, and layer ingredients on top in this order: mashed squash, lettuce, black beans, soy crumbles, and then cheese. Heat in the microwave for 30 seconds.
Top with salsa, sour cream, and pepper slices. Now stuff your face!
MAKES 1 SERVING
HG Sodium Tip!
Save around 350mg of sodium in this recipe by simply skipping the dash of salt and using diced fresh tomatoes & onions in place of salsa.
Yes, guapo taco means “handsome taco”—and with its snazzy beans ‘n extra shell, this taco certainly IS handsome!
YOU’LL NEED:
2 small microwave-safe bowls, microwave-safe plate
PREP:
5 minutes
COOK:
5 minutes
PER SERVING (entire recipe): 185 calories, 4.75g fat, 569mg sodium, 26.5g carbs, 10.75g fiber, 0.5g sugars, 15g protein
Ingredients
¼ cup frozen ground-beef-style soy crumbles
teaspoon taco seasoning mix
2 tablespoons fat-free refried beans
1 medium-small high-fiber flour tortilla with
about 60 calories
1 corn taco shell
¼ cup shredded lettuce
1 tablespoon shredded fat-free cheddar cheese
teaspoon taco seasoning mix 2 tablespoons fat-free refried beans
1 medium-small high-fiber flour tortilla with
about 60 calories
1 corn taco shell
¼ cup shredded lettuce
1 tablespoon shredded fat-free cheddar cheese
Directions
Place soy crumbles in a small microwave-safe bowl and sprinkle with taco seasoning. Microwave until hot, about 30 seconds. Stir and set aside.
In another small microwave-safe bowl, nuke beans until hot, about 15 seconds. Stir and set aside.
Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until warm. Spread beans evenly over the exposed side of the tortilla. Set aside.
Warm shell in the microwave for 30 seconds. Place shell over the bean-covered tortilla—line up the shell’s bottom with the tortilla’s center, and align the right side of the shell with the right side of the tortilla.
Gently press on the inside of the shell’s right side to seal. Pick up the entire right half of the taco-tortilla, and fold it over so the left sides align. Gently press on the inside of the shell’s left side to seal. (If it cracks a little, that’s okay!)
Fill shell with seasoned crumbles, lettuce, and cheese. Enjoy!
MAKES 1 SERVING
Use those leftover beans for something fun …
NOT a food fight! Click here for our Cheesy Bean Breakfast Quesadilla recipe.
How can something this decadent and delicious be soooo calorie-friendly? It’s the magic of HG, people!
YOU’LL NEED:
bowl, skillet, nonstick spray
PREP:
10 minutes
COOK:
10 minutes
PER SERVING (entire recipe): 260 calories, 6.75g fat, 727mg sodium, 30.5g carbs, 7.5g fiber, 3.5g sugars, 24.5g protein
Ingredients
1 tablespoon fat-free ranch dressing
1 tablespoon mashed avocado
2 ounces cooked and chopped skinless
lean chicken breast
¼ cup shredded lettuce
2 tablespoons chopped tomato
1 tablespoon precooked real crumbled bacon
1 medium-large high-fiber flour tortilla with
about 110 calories
1 tablespoon mashed avocado
2 ounces cooked and chopped skinless
lean chicken breast
¼ cup shredded lettuce
2 tablespoons chopped tomato
1 tablespoon precooked real crumbled bacon
1 medium-large high-fiber flour tortilla with
about 110 calories
Directions
To make the filling, combine dressing with avocado in a bowl and mix well. Add all other ingredients except the tortilla. Toss to coat.
Lay tortilla flat on a clean, dry surface. Spoon filling onto the center. Carefully fold the tortilla sides toward the center, followed by the top and bottom, overlapping to enclose the filling and form a square. Press gently to seal.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Carefully place the wrap in the skillet, seam-side down, and cook for 3 to 4 minutes. Gently flip and cook for an additional 2 to 3 minutes, until lightly browned.
Slice in half diagonally or just bite right in. TADA!
MAKES 1 SERVING
For the Weight Watchers PointsPlusTM values of all the recipes in this book, check out hungry-girl.com/books. Yay!
Lookin’ for a cute little snack? Avoid the drive-thru and whip this up in the privacy of your own kitchen. You’ve got it—why not use it?!
YOU’LL NEED:
small bowl, microwave-safe plate, skillet, nonstick spray
PREP:
5 minutes
COOK:
10 minutes
PER SERVING (entire recipe): 192 calories, 5.25g fat, 913mg sodium, 24.5g carbs, 11.25g fiber, 4g sugars, 20g protein
Ingredients
2 teaspoons fat-free mayonnaise
1 teaspoon light French dressing
1 medium-large high-fiber flour tortilla with about 110 calories
2 tablespoons chopped onion
¼ cup shredded lettuce
1 slice fat-free American cheese
1 frozen meatless hamburger-style patty with about 100 calories
Optional: hamburger dill pickle chips
1 teaspoon light French dressing
1 medium-large high-fiber flour tortilla with about 110 calories
2 tablespoons chopped onion
¼ cup shredded lettuce
1 slice fat-free American cheese
1 frozen meatless hamburger-style patty with about 100 calories
Optional: hamburger dill pickle chips
Directions
In a small bowl, combine mayo with dressing. Mix well and set aside.
Place tortilla on a microwave-safe plate and warm in the microwave, about 10 seconds. Evenly spread dressing-mayo mixture onto the tortilla. Lay onion and lettuce along the center of the tortilla and top with cheese slice. Set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add patty and cook for about 4 minutes per side, until cooked through. Once cool enough to handle, cut patty in half and place on top of the cheese.
If you like, add a few pickle chips. Wrap it all up, and bite it!
MAKES 1 SERVING
It’s called BIG and BAD, but don’t be afraid of this crazy-amazing breakfast swap. Mmmm, mmm, mmm!
YOU’LL NEED:
skillet, nonstick spray, microwave-safe plate
PREP:
5 minutes
COOK:
15 minutes
PER SERVING (entire recipe): 292 calories, 5.25g fat, 946mg sodium, 34g carbs, 8g fiber, 5g sugars, 32.5g protein
Ingredients
cup sliced bell pepper ¼ cup sliced onion
½ cup fat-free liquid egg substitute
1 frozen meatless or turkey sausage patty with about 80 calories
1 medium-large high-fiber flour tortilla with about 110 calories
2 tablespoons shredded fat-free cheddar cheese
Optional: salsa
Directions
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bell pepper and onion and cook until softened, about 4 minutes. Add egg substitute and scramble until fully cooked, about 3 minutes. Set aside.
If needed, clean and dry skillet. Remove skillet from heat, re-spray, and bring to medium heat. Add patty and cook for about 4 minutes per side, until cooked through. Once cool enough to handle, crumble or chop and set aside.
Place tortilla on a microwave-safe plate and warm in the microwave, about 10 seconds.
Scoop veggie-egg scramble into the center of the tortilla, and top with sausage pieces. Add cheese and, if you like, salsa. Wrap it all up and eat!
MAKES 1 SERVING
Who else would not only tell you that Fritos are okay every now and then but also offer up a drive-thru swap featuring these salty corn chips?! NO ONE!
YOU’LL NEED:
microwave-safe bowl, microwave-safe plate
PREP:
5 minutes
COOK:
5 minutes
PER SERVING (entire recipe): 248 calories, 5.75g fat, 790mg sodium, 39g carbs, 8.5g fiber, 3.5g sugars, 15.5g protein
Ingredients
cup low-fat turkey or veggie chili 1 medium-large high-fiber flour tortilla with about 110 calories
2 tablespoons shredded fat-free cheddar cheese
½ package Fritos Original Corn Chips 100 Calorie Pack
(or alternative at right)
Optional: 2 tablespoons diced onion
Directions
Place chili in a microwave-safe bowl, cover, and microwave until hot, 45 to 60 seconds. Set aside.
Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Spoon chili down the center of the tortilla. Cover the chili with cheese, and then top with Fritos. If you like, sprinkle with onion.
Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (Or serve it wrap-style, with one end left open.) Place burrito seam-side down on the plate, and microwave until hot, about 30 seconds.
Now CHEW!
MAKES 1 SERVING
HG Alternative!
If you can’t find 100-calorie packs of Fritos, you could just use 10 Fritos from a regular bag. But we don’t trust ourselves around a giant bag of Fritos—so we’d just use 50 calories’ worth of crushed baked tortilla chips instead!
Ooooh—a saucy burger topped with faux-fried onion strings?!? You are SO welcome!
YOU’LL NEED:
bowl, blender or food processor, plastic container with an airtight lid or sealable plastic bag, skillet, nonstick spray
PREP:
10 minutes
COOK:
15 minutes
PER SERVING (entire recipe): 280 calories, 4.5g fat, 1,026mg sodium, 45g carbs, 13g fiber, 9g sugars, 22g protein
Ingredients
¼ cup thinly sliced onion
1 tablespoon fat-free liquid egg substitute
¼ cup Fiber One Original bran cereal
¼ teaspoon onion powder, or more to taste
Dash each salt and black pepper, or more to taste
1 frozen meatless hamburger-style patty with
about 100 calories
One 100-calorie flat sandwich bun
1 slice fat-free American cheese
½ tablespoon A.1. Thick & Hearty Steak Sauce
2 slices tomato
2 small lettuce leaves
Optional: fat-free mayonnaise
1 tablespoon fat-free liquid egg substitute
¼ cup Fiber One Original bran cereal
¼ teaspoon onion powder, or more to taste
Dash each salt and black pepper, or more to taste
1 frozen meatless hamburger-style patty with
about 100 calories
One 100-calorie flat sandwich bun
1 slice fat-free American cheese
½ tablespoon A.1. Thick & Hearty Steak Sauce
2 slices tomato
2 small lettuce leaves
Optional: fat-free mayonnaise
Directions
Place onion “strings” in a bowl and cover with egg substitute. Toss to coat and set aside.
Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a plastic container with an airtight lid or a sealable plastic bag. Add onion powder, salt, and pepper (use extra, if you like) and mix well.
Remove onion strings from the egg substitute, shake gently to remove excess liquid, and transfer to the container/bag with the seasoned crumbs. Cover or seal and shake until onion strings are completely coated in crumbs.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Evenly disperse crumb-coated onion strings in the skillet. (Discard excess crumbs—you’ll only use about half.) Flipping occasionally with a spatula, cook for about 5 minutes, until slightly browned and softened.
Remove skillet from heat and, if needed, clean and dry skillet. Re-spray skillet and bring to medium heat. Add patty and cook for about 4 minutes per side, until cooked through. Set aside.
Split bun in half and, if you like, lightly toast. Place patty over the bottom half of the bun, and top with cheese.
Spread A.1. sauce over the cheese. Top with crispy onion strings, tomato, and lettuce. If you like, spread the inside of the bun’s top half with mayo. Finish off your burger with the top half of the bun. Now CHEW!
MAKES 1 SERVING
No flat buns?
No problem. Click here for a few alternatives …
Forget greasy fried chicken … FOREVER. These crispy things will satisfy all cravings for KFC. Really!!!
YOU’LL NEED:
baking sheet, nonstick spray, blender or food processor, sealable plastic bag, wide bowl
PREP:
15 minutes
COOK:
40 minutes
PER SERVING (
rd of recipe, 2 drumsticks): 184 calories, 5g fat, 567mg sodium, 10.5g carbs, 5g fiber, <0.5g sugars, 28g protein
rd of recipe, 2 drumsticks): 184 calories, 5g fat, 567mg sodium, 10.5g carbs, 5g fiber, <0.5g sugars, 28g proteinIngredients
6 raw chicken drumsticks, skin removed
½ teaspoon salt, divided
½ cup Fiber One Original bran cereal
1¼ teaspoons black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon dried oregano
¼ teaspoon chili powder
¼ cup fat-free liquid egg substitute
Optional: additional seasonings
½ teaspoon salt, divided
½ cup Fiber One Original bran cereal
1¼ teaspoons black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon dried oregano
¼ teaspoon chili powder
¼ cup fat-free liquid egg substitute
Optional: additional seasonings
Directions
Preheat oven to 400 degrees.
Spray a baking sheet with nonstick spray and set aside.
Season chicken with ¼ teaspoon salt and set aside.
Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large sealable plastic bag. Add remaining ¼ teaspoon salt and all other seasonings. Seal bag and shake to mix. Open bag and, if you like, season crumbs to taste with additional seasonings. Set aside.
Place egg substitute in a wide bowl. Two at a time, coat drumsticks in egg substitute, gently shake to remove excess liquid, and place in the bag with the crumbs. Seal and shake to coat. Transfer crumb-coated drumsticks to the baking sheet and repeat with remaining drumsticks.
Bake in the oven for 20 minutes and then carefully flip. Bake for another 15 to 20 minutes, until crispy and cooked through. Enjoy!
MAKES 3 SERVINGS
Bacon-wrapped dogs are famous in Los Angeles. These yum-ilicious HG-ified pups are as good as the ones served in Hollywood … and they have a fraction of the fat and calories. Take THAT, full-fat-fatty-fat bacon dogs!
YOU’LL NEED:
toothpicks, large skillet or grill pan, nonstick spray
PREP:
10 minutes
COOK:
15 minutes
PER SERVING (¼th of recipe, 1 fully dressed hot dog): 186 calories, 4.5g fat, 850mg sodium, 28g carbs, 5.5g fiber, 6g sugars, 13g protein
Ingredients
4 hot dogs with about 40 calories and
1g fat or less each
4 slices center-cut bacon or turkey bacon
1 cup sliced onion
1 cup sliced red bell pepper
1 jalapeño pepper, seeded and sliced
into strips (not rings)
2 tablespoons fat-free mayonnaise
4 light hot dog buns
4 teaspoons yellow mustard
1g fat or less each
4 slices center-cut bacon or turkey bacon
1 cup sliced onion
1 cup sliced red bell pepper
1 jalapeño pepper, seeded and sliced
into strips (not rings)
2 tablespoons fat-free mayonnaise
4 light hot dog buns
4 teaspoons yellow mustard
Directions
Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.
Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove. Add onion, bell pepper, and jalapeño pepper and cook until softened, about 4 minutes. Remove from skillet/pan and set aside.
Remove skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.
Evenly spread mayo inside the buns. Remove toothpicks from hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.
Evenly distribute veggie mixture among the dogs. Eat up!
MAKES 4 SERVINGS
FAST-FOOD FREAKS!
Check out the Fast-Food Hamburger Scramble (click here) and the Sausage, Egg ‘n Cheese ChickGriddle (click here)!