Skinny Big Mac

Oh yeah. We're going there. Now, to be honest, I'm not a huge Big Mac fan but I do love burgers. This is super quick and easy and satisfies my burger craving without costing me a day's worth of points. The trick to this one is a really low point veggie burger and Montreal steak seasoning. The seasoning really makes the veggie burger taste beefy and flavorful. Now, don't laugh at me, but when I made this I didn't have any hamburger buns, but I did have hot dog buns. So, I used that instead and just cut the burger in half! It worked perfectly and the buns I use (Whitewheat) are actually one less point for a hot dog bun than a hamburger bun. Score! (Since writing this I've since learned that Sara Lee Delightful Buns are the best bargain out there, two points for hamburger or hot dog!)

I also really love the sauce that goes on this burger. I got the idea from my friend Sheree who passed on a Hungry Girl newsletter outlining how to make your own Mac Snack Wrap. I loved the idea of the sauce using ranch dressing and mayo. I also added a little ketchup in the mix and it was fabulous! I'm going to start mixing it up to go on everything. This is definitely going to be one of my new go-to lunches/dinners (hell, why not breakfast?) when I need something low point and fast. As in, a quick FIX. (P.S.that was a hint to the points value of this meal, if you use the brands I've listed, but as always, double check for yourself!)

Skinny Big Mac

• 1 Orginial Vegan Boca Burger
• 1 slice of FF american cheese
• 1 Whitewheat hot dog bun OR 1 Sara Lee Delightful Hamburger Bun
• Montreal steak seasoning
• 1t light mayo
• 1t light ranch (I like Litehouse Lite Ranch - found in the refrigerated section with the salads)
• 1t ketchup

Directions:
Preheat a skillet on medium and spray with cooking spray.
Place veggie burger in skillet and sprinkle both sides with Montreal steak seasoning.
Cook on both sides until done, melt cheese on top.
Spoon sauce onto bun and add burger. (If you're using a hot dog but, cut the burger in half)
Wipe out the skillet and spray once more with cooking spray.
Place the entire sandwich in the skillet for about 1-2 mins per side to lightly toast the bun.

Cauliflower Pizza Crust

Ladies and Gentleman, I'm about to blow your mind. I know you probably think I've totally lost my marbles at this point after reading the post title today. When I first heard about this recipe from my friend Jamie (go say thanks to Jamie on her blog!) I thought it was impossible. No way will that be good. Well, it is. Really really good. Like, the week I first tried it, I ate pizza every night for dinner. Don't judge.

Now, I'm not going to lie. You're going to have to want this one. It takes a tiny bit of effort, and a food processor. I know, you're very confused. This blog is supposed to be filled with recipes you can make in your sleep. The bonus is that if you rice a whole of head cauliflower (I had a huge one), you could potentially get six to eight cups of "dough" to work with. That means you could potentially get four or five pizzas out of this recipe! You could even freeze it for future use.

Sometimes (okay, fine, most of the time) when I make this, I eat the entire pizza by myself. The points are phenomenal, the crust by itself is a mere 1+2, if you know what I mean, and topped with zero point veggies its a huge bargain. Although at those points you can afford to put just about anything on it! I am just over the moon with excitement about this recipe and I really hope that even though it sounds weird, you guys will give it a chance. I promise you won't be disappointed!

Cauliflower Pizza Crust

• 2C riced cauliflower
• 1t garlic salt
• 1/2t italian seasoning
• 1 egg white
• 1/2C reduced fat mozzarella cheese
• toppings of your choice, also remember if you add more cheese on top to count it!

Directions:
Preheat oven to 425.
Cut cauliflower into small chunks and pulse in food processor until rice like consistency is met. It should look almost identical to rice.
Place in microwave safe bowl (after ricing) with plastic wrap on top and microwave for 1-2 minutes.
Mix cauliflower with remaining ingredients.
Spray a baking sheet with non-stick spray and form mixture into desired shape (spray it WELL, it has a tendency to stick).
Make sure its not too thin, somewhere around 1/4 an inch thick.
Bake for 15 minutes until slightly browned.
Remove and add your sauce and toppings.
Bake for another 5-10 minutes to melt cheese and cook toppings. You can also broil it at this stage if the edges of the pizza are looking too dark.