Stuff It! Burritos and Caramel Oatmeal Bars

I love Mexican restaurant burritos but they are typically covered in "who knows what" cheese sauce, smothered with smooshed refried beans (likely from a can), and soaking in beef grease.  Hungry yet?  How about this...  extra lean ground beef, with melted pepper jack cheese, spices, tomatoes and bulgur.  

Yep, I said bulgur.  Don't worry, your eyes and taste buds won't even know it's there.  But your body will love it!  One cup of bulgur packs in 25 grams dietary fiber, 17 grams protein, 69 grams carbs, and only 1 gram of fat. Paired with extra lean ground beef, this meal is a protein power house!


Now that your have your protein and fiber, it is time for some fun.  Carame Oatmeal Bars only contain 5 tablespoons of butter for 36 bars.  Although high in sugar due to the caramel topping and sweetened condensed milk, you will only need a small bite to curb your sweet tooth craving.

Stuff It! Burittos 

Serves 7

3 teaspoons olive oil, divided
8 ounces extra lean ground beef 
1 large sweet onion, chopped 
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder 
1 (14.5-oz.) can diced tomatoes, drained
2 tablespoons taco sauce
1 cup water
1/3 cup medium-grind bulgur
1/4 teaspoon salt
1/4 teaspoon pepper
7 (8- to 9-inch) regular or whole wheat flour tortillas
7 slices deli pepper jack cheese
1 2.25 ounce can sliced black olives, drained
1/4 cup taco sauce
Shredded cheddar cheese
Plain Greek yogurt or low-fat sour cream


Preheat oven to 400 degrees.  


Heat 1 teaspoon of the oil in large skillet over medium-high heat until hot. Cook beef 3 to 4 minutes or until no longer pink, stirring frequently. Drain and set aside.  

Add remaining 2 teaspoons oil to skillet. Cook onion over medium-high heat 3 to 4 minutes or until softened, stirring frequently. Add garlic, cumin and chile powder; cook and stir 10 to 20 seconds or until fragrant. 

Return beef to skillet; stir in tomatoes, 2 tablespoons taco sauce, water, bulgur, salt and pepper. Bring to a boil; reduce heat to medium-low to low. Simmer, covered, 20 minutes or until bulgur is tender and flavors have blended. (Filling can be made 2 days ahead. Cover and refrigerate. Reheat in microwave or on stovetop, adding a little water, if needed.)

Coat a 9x13-inch baking dish with cooking spray.  On a work surface, lay out one tortilla and top with one cheese slice.  Spoon in approximately 1/4 cup filling over cheese slice.  Fold in top and bottom of tortilla then roll.  Place seam-side down in the baking dish.  Repeat with remaining tortillas, filling and cheese.  (I layed four burittos side-by-side across the dish, then three burittos end to end along the bottom of the dish.) Spread 1/4 cup taco sauce over the burittos and top with olives. 


Bake for 15 minutes or until slightly golden brown and hot.  Top with shredded cheddar cheese and yogurt/sour cream if desired.






Caramel Oatmeal Bars
Serves 36


1 cup packed brown sugar

5 tablespoons butter, melted

1 teaspoon vanilla extract

1 large egg, lightly beaten

2 cups all-purpose flour

2 1/2 cups old-fashioned oats

1/2 teaspoon salt

1/2 teaspoon baking soda

Cooking spray

10 ounces fat-free sweetened condensed milk

17 ounces caramel ice cream topping

Preheat oven to 350 degrees.

Combine sugar and butter in a large bowl. Stir in vanilla and egg.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats,  salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 9x13-inch baking dish coated with cooking spray; press into bottom of pan. Set aside.

In a mixing bowl, combine the sweetened condensed milk and caramel topping.   Pour onto crust, spreading evenly.   Sprinkle evenly with remaining oat mixture.   Bake for 30 minutes or until the topping is golden brown.  Place pan on a cooling rack and let cool completely.