Devin Alexander - I Cant Believe Its Not Fattening!: Over 150 Ridiculously Easy Recipes for the Super Busy

Some days I wake up and have to pinch myselfI went from being the fat girl who was picked on in high school to a career woman who gets to play with (and enjoy) food all day long while working with a group of insanely talented, committed people:

The whole crew at Broadway: my esteemed editor, Annie Chagnot; designer, Elizabeth Rendfleisch; and Tammy Blake, publicist extraordinaire. Theyve made this process effortless.

Stephanie Farrell, also known as the Test Kitchen Goddess, who has been my right-hand gal for years. Recipe tester Angela Nehmans, who manages to work her breaks around my books, playing a huge role in keeping me sane. Recipe testers Sandy Levin, Tessa Genchi, Lisa Cohen, Kathryn Jacoby, and Elizabeth Packer, who made numerous sacrifices for the cause. And Super Mom Heather Haque, whos selflessly and substantially assisted with my every undertaking since college.

My manager, Julie Carson May, and publicists, Jim Eber, Mary Lengle, Carrie Simons, and Ashley Sandberg, whove made me appear everywhere out of nowhere and who Im also lucky enough to call friends.

My friends John Baker, Rasha Chapman, Alyssa Devore, Steve Farrell, Kelly Frazier, Heather and Tas Haque, Sandy Levin, Michelle Miller, Jamie Nehasil, Chris Nielsen, Nick Nunez, Kristine Oller, Amanda Philipson, Dawn Sostrin, and Jerry Whitworth, who offer never-ending support (and/or their tastebuds).

The team at Meyer Corporation, which keeps me well stocked with Circulon, the best nonstick cookware and bakeware. And the team at Heinz, which makes sure I have Smart Ones on hand when even ridiculously easy isnt good enough!

Photographer Theresa Raffetto and food stylist Jessica Gordon.

My entire family, who gives me the utmost in supportspecial thanks to my mom for testing many of the recipes. And last but not least, Jon Shafer, who sends the perfect number of text messages to keep a smile on my face even when things get as hectic as can be.

also by devin alexander

Fast Food Fix
The Biggest Loser Cookbook
The Biggest Loser Family Cookbook
The Most Decadent Diet Ever!

Hands-on Time:10 MINUTES (MICROWAVE) OR 12 MINUTES (STOVETOP)Hands-off Time:NONE

Instead of slaving over a stove in the morning, buy packaged 50% reduced-fat bacon pieces. Youll save tons of time, and youll be less likely to overindulge because you wont have the smell of bacon wafting through the house for hours.

Look for the bacon pieces near the croutons and other salad ingredients in your favorite grocery store. Or, if you love them as much as I do, head to Costco and buy them in a big bag. They keep fresh in the refrigerator for a long time.

Olive oil spray

3 large egg whites

1 (about 8-inch diameter) reduced-fat, wholewheat flour tortilla

ounce (about cup) finely shredded light Swiss cheese

1 tablespoon 50% less fat real bacon pieces (I used Hormel)

1 teaspoon finely chopped cilantro leaves, or more to taste (optional)

Lightly mist a small, microwave-safe bowl with spray. Add the egg whites and microwave for 30 seconds on low. Continue microwaving them in 30-second intervals until they are just a bit runny on top. Then using a fork, stir them to break into large scrambled pieces. By the time you scramble and stir them, the residual heat should have cooked away the runniness. If they are still undercooked, cook them in 10-second intervals until just done.

Place a nonstick frying pan large enough for the tortilla to lie flat over medium-high heat. Add the tortilla (no need to add any fat). Sprinkle half the cheese over half the tortilla, followed by half the bacon. Spoon the egg evenly over the cheese and bacon, followed by the remaining cheese, bacon, and cilantro, if desired. Fold the bare half over the filled half. Cook for about 2 minutes, or until the cheese is beginning to melt and the tortilla is lightly browned in spots. Carefully flip the filled tortilla over and cook until the cheese is completely melted, 1 to 2 minutes. Transfer the quesadilla to a serving plate and cut it into 4 wedges. Serve immediately.

Follow the directions above, but instead of microwaving the egg whites, simply scramble them in a nonstick skillet lightly misted with spray over medium heat.

Makes 1 serving.238 calories, 24 g protein, 24 g carbohydrates, 6 g fat, 2 g saturated fat, 18 mg cholesterol, 2 g fiber, 580 mg sodium

Hands-on Time:10 MINUTES (MICROWAVE) OR 12 MINUTES (STOVETOP)Hands-off Time:NONE

I love eating quesadillas for breakfast. Theyre a snap to throw together, yet theyre a hot comfort food and a great start to your morning. The egg whites add plenty of lean protein to help keep you full and satisfied. For variety, I like to vary the kind of cheese I use.

Olive oil spray

4 large egg whites

1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla

1 ounce ( cup) finely shredded light Swiss cheese

cup drained fresh salsa (refrigerated, not jarred, if possible)

Lightly mist a small microwave-safe bowl with spray. Add the egg whites and microwave for 30 seconds on low. Continue microwaving them in 30-second intervals until they are just barely runny on top. Then using a fork, stir them to break into large scrambled pieces. By the time you scramble and stir them, the residual heat should have cooked away the runniness. If they are still undercooked, cook them in 10-second intervals until just done.

Place a nonstick frying pan large enough for the tortilla to lie flat over medium-high heat. Add the tortilla (no need to add any fat). Sprinkle half the cheese over half of the tortilla. Spoon the egg evenly over that, followed by the remaining cheese. Fold the bare half over the filled half. Cook until the cheese begins to melt and the tortilla is lightly browned in spots, about 2 minutes. Carefully flip it and cook until the cheese is completely melted, 1 to 2 minutes. Transfer the quesadilla to a serving plate and top with salsa. Cut into 4 wedges and serve immediately.

Follow the directions above, but instead of microwaving the egg whites, simply scramble them in a nonstick skillet lightly misted with spray over medium heat.

Makes 1 serving.257 calories, 27 g protein, 28 g carbohydrates, 6 g fat, 2 g saturated fat, 10 mg cholesterol, 2 g fiber, 518 mg sodium

Hands-on Time:4 MINUTES (MICROWAVE) OR 12 MINUTES (STOVETOP)Hands-off Time:NONE

This sandwich is a convenient, even leaner twist on a more traditional Canadian bacon and egg breakfast sandwich I love. Feel free to swap in Canadian bacon, extra-lean smoked ham, or even light salamiits delicious with any of them.

If you time it just right, the cheese will melt between the hot muffin and the hot egg. If thats too precise for you, you can wrap the sandwich in a paper towel and microwave it for 15 to 30 seconds on low power to melt the cheese completely. Just be careful not to overmicrowave it, or the English muffin will become chewy.

Olive oil spray