But if you didn’t already figure that out from the title, you probably shouldn’t be trusted around sharp kitchen utensils and/or open flames. Just sayin’…

You’ll Need: basic skillet, nonstick spray

Prep: 5 minutes

Cook: 15 minutes

2 slices center-cut bacon or turkey bacon

2/3 cup fat-free liquid egg substitute

1 slice fat-free cheddar cheese, torn into pieces

1 whole-wheat or high-fiber pita

Prepare bacon according to package directions, either in the microwave or in a skillet sprayed with nonstick spray. Set aside.

Bring a skillet sprayed with nonstick spray to medium heat. Add egg substitute and scramble for 2 to 3 minutes, until fully cooked.

Top scramble evenly with cheese pieces and remove from heat. Chop or crumble bacon, and sprinkle over the scramble. Gently mix with a spatula.

Warm pita in the microwave for 10 to 15 seconds. Slice it in half, and stuff your cheesy bacon ’n eggs into the two pockets. Happy chewing!

MAKES 1 SERVING

You’ll Need: bowl, aluminum foil, grill, long barbecue tongs

Prep: 5 minutes

Cook: 15 minutes

2 tablespoons thick teriyaki sauce with 20 to 25 calories per tablespoon

½ teaspoon crushed garlic

1 fresh cob of corn, husk removed

In a small bowl, mix teriyaki sauce and garlic.

Place corn on the cob in the center of a large piece of foil. Spread garlic-teriyaki sauce across the corn, turning the cob so the marinade is evenly distributed. Wrap cob up securely in the foil, making sure there is no place for the marinade to escape.

Bring grill to medium-high heat. With the grill cover down, grill foil-wrapped corn for about 15 minutes, carefully turning occasionally with long barbecue tongs.

Remove from grill and allow to cool slightly. Once cool enough to handle, remove foil and eat!

MAKES 1 SERVING

You’ll Need: large sealable plastic bag, meat mallet or a heavy can, toothpicks, baking pan, nonstick spray, aluminum foil

Prep: 10 minutes

Cook: 35 minutes

One 5-ounce raw boneless skinless lean chicken breast cutlet

Salt and black pepper, to taste

1 wedge The Laughing Cow Light Original Swiss cheese

1 ounce (about 2 slices) 97 to 98% fat-free ham

Preheat oven to 350 degrees.

Place chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat mallet or a heavy can, carefully pound chicken until it is about ¼-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides.

Lay the chicken flat and spread the cheese wedge over it. Evenly layer the ham slices on top of the cheese. Starting with one of the longer sides (or any side, if it’s square), tightly roll up the chicken breast cutlet, and secure with toothpicks.

Place chicken roll in a baking pan sprayed with nonstick spray, and then cover the pan with foil. Bake in the oven for 20 minutes.

Carefully remove the foil. Continue to bake, uncovered, for an additional 15 minutes, or until chicken is cooked through.

Remove toothpicks and enjoy!

MAKES 1 SERVING

You’ll Need: 12-cup muff in pan, nonstick spray, large skillet, rolling pin, pizza cutter (optional)

Prep: 10 minutes

Cook: 30 minutes

12 ounces raw extra-lean ground beef

1 small onion, finely chopped

¾ cup barbecue sauce

1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray and set aside.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef and onion. Stirring frequently, cook until beef is crumbled and browned and onion is soft, about 8 to 10 minutes.

Reduce heat to low. Stir in BBQ sauce and let simmer for 5 minutes.

Roll dough out into a 12-inch by 9-inch rectangle. Using a knife or pizza cutter, cut into 12 squares.

Place each square into a muffin cup, and press it into the bottom and up along the sides to form a little “dough cup” for the beef.

Evenly distribute beef mixture among the cups. Bake in the oven for 12 to 15 minutes, until golden brown.

Let cool slightly, and then chow down!

MAKES 12 SERVINGS

You’ll Need: large pot, large microwave-safe bowl, small microwave-safe bowl

Prep: 5 minutes

Cook: 30 minutes

2 cups uncooked whole-wheat-blend rotini pasta

6 cups (about 24 ounces) frozen Green Giant Cauliflower & Cheese Sauce

3 wedges The Laughing Cow Light Original Swiss cheese

Optional: salt and black pepper

In a large pot, prepare pasta according to the instructions on the package; drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 10 to 12 minutes, until sauce has melted and cauliflower is hot.

Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside.

Unwrap cheese wedges and place in a small microwave-safe bowl. Microwave for 30 seconds. Stir until smooth, and then add to the large bowl with the pasta.

Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper. Enjoy!

MAKES 4 SERVINGS

You’ll Need: bowl

Prep: 5 minutes

Chill: at least 30 minutes

3 ounces cooked ready-to-eat shrimp, chopped

¼ cup plus 2 tablespoons black bean and corn salsa

2 corn taco shells

¼ cup shredded lettuce

Mix shrimp and salsa in a bowl, cover, and refrigerate for at least 30 minutes.

Evenly distribute lettuce between taco shells, and top with shrimp-salsa mixture. Now chomp!

MAKES 1 SERVING

You’ll Need: bowl, basic skillet, nonstick spray

Prep: 5 minutes

Cook: 5 minutes

Half a 6-ounce can (about ½ cup) crabmeat, drained and flaked

1 wedge The Laughing Cow Light Original Swiss cheese

3 tablespoons canned diced green chiles

1 burrito-size flour tortilla with about 110 calories

Combine crabmeat, cheese, and chiles in a bowl, and mix thoroughly.

Bring a skillet sprayed with nonstick spray to medium heat. Place tortilla flat in the skillet and spread crab mixture over one half of the tortilla. Fold the other half of the tortilla over to form the quesadilla, and then press down firmly with a spatula to seal.

Cook until both sides are crispy, about 2 minutes per side. Remove from heat and cut into triangles. Enjoy!

MAKES 1 SERVING

You’ll Need: rolling pin, pizza cutter (optional), 12-cup mini muff in pan

Prep: 15 minutes

Cook: 12 minutes

1 tablespoon flour

½ package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

½ cup canned cream-style corn

¼ cup shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees.

Prepare a dry surface by dusting it with some of the flour. Dust a rolling pin with the flour, as well.

Roll dough out into a 12-inch by 9-inch rectangle. Using a knife or pizza cutter, cut dough into 12 squares. Gently press each square into a mini muffin cup, leaving corners of dough extended over edge of each cup.

Spoon cream-style corn evenly into dough-lined cups. Top each with cheese. Fold the dough edges down, so they cover the top.

Bake in the oven for 10 to 12 minutes, until edges are golden brown and filling is set.

Let stand for 5 minutes. Enjoy!

MAKES 12 SERVINGS

You’ll Need: bowl

Prep: 5 minutes

¾ cup fat-free plain Greek yogurt

1 tablespoon Splenda No Calorie Sweetener (granulated)

1½ teaspoons sugar-free calorie-free caramel syrup

¼ teaspoon cinnamon

Mix ingredients together in a bowl and serve with your favorite spoon!

MAKES 1 SERVING

You’ll Need: baking sheet, nonstick spray

Prep: 10 minutes

Cook: 5 minutes

15 frozen Athens Mini Fillo Shells (1 box)

1 Jell-O Sugar Free Double Chocolate Pudding Snack

15 teaspoons Fat Free Reddi-wip

15 pitted dark sweet cherries, fresh or thawed from frozen

Preheat oven to 350 degrees.

Place shells on a baking sheet sprayed lightly with nonstick spray. Bake in the oven for 3 to 5 minutes, until golden and crispy. Allow to cool for several minutes.

Evenly distribute pudding among shells, and top each with a 1-teaspoon squirt of Reddi-wip. Add a cherry to each cup, and prepare for some quality time with your new BFFs!

MAKES 5 SERVINGS