Chocolate Chip Cookie Dough Fudge

Chocolate chip cookie dough fudge.  Yeah, yeah.  I know that doesn't sound like it goes with the all the diet talk from yesterday.

That would be correct, oh wise one.  But in my defense I did use fat free sweetened condensed milk.  You couldn't even tell.  And the sweetened condensed milk was still good enough to eat with a spoon.

Which I did.

But only 3 spoonfuls.

Then I covered it and put the rest in the fridge for later HAHAHA

And I only ate one piece of fudge.  It hit the spot. I'll send some home with Lauren for her and Graem to enjoy.

So, to even out the fudge, I made skinny chimichangas and steamed broccoli.  It was tasty.  Lauren and I weren't too sure about the chimichangas and how only 1/2 pound ground meat would make dinner, but it easily made 4 chimichangas.  I was surprised.  And now I have lunch for tomorrow :)

In case you're wondering, I got the recipe for the Skinny Chimichangas off of Kitchme  

Ingredients  (serves 4)

1/2 pound ground turkey

1 onion, finely chopped

1 clove garlic, minced

2 tsp chili powder

1 tsp dried oregano

1/2 tsp ground cumin

1 can (8 oz) tomato sauce

2 TBSP mild green chili pepper chopped

1/3 cup reduced fat cheddar cheese, shredded

4 (8 inch) fat-free flour tortillas

1.   Preheat oven to 400.

2.   Spray a nonstick baking sheet with nonstick spray; set aside

3.   Spray a medium nonstick skillet with nonstick spray; set over medium heat.

4.   Add the turkey, onion, garlic, chili powder, oregano, and cumin.

5.   Cook, breaking up the turkey with a wooden soon until browned, about 6 minutes.

6.   Stir in the tomato sauce and the chiles; bring to a boil.

7.   Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes.

8.   Remove from the heat and stir int he cheddar cheese.

9.   Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

10.  Spoon about 1/2 cup of the filling into the center of each tortilla.

11.  Fold in the sides, then roll to enclose the filling.

12.  Place the chimichangas, seam-side down, on the baking sheet.

13.  Lightly spray the tops of the tortillas with nonstick spray.

14.  Bake until golden and crisp, about 20 minutes.  Do not turn.

15.  Per serving 6 smart points

Hope you enjoy it as much as Lauren and I did.  Tomorrow morning, I'm trying oatmeal.

So, until next time....