Ground Chicken Tortillas (gyro inspired)- cheap and easy meals

 

Hey, it's me again! 😂 Back with another one of my cheap, easy, use-what-you-have kind of meals. You know by now that I love taking something simple, playing around with it, and seeing what happens. Well, this one turned out so good that I had to share it.

And the best part? It's inexpensive, high in protein, great for meal prep, and you can change the flavors a hundred different ways depending on what you have in the refrigerator.

So, let's make some ground chicken tortillas!

You will need:

 1 lb of ground chicken

4-6 low carb or regular tortillas (my macro calculations were for the low carb one)

lettuce, tomato, onion, cucumber

Sauce, ranch, or tzatziki sauce

Greek seasoning

Panko bread crumbs (you can skip these, still very good)

I started with ground chicken and low-carb tortillas, using about 3–4 oz of ground chicken per tortilla. Depending on how thin or thick you spread the chicken, a pound should make around 4–6 tortillas.

Quick tip: Don't have ground chicken? Chicken breast is usually pretty cheap. Cut it into chunks, throw it in your food processor and pulse it until it's ground. There you go — ground chicken, and sometimes cheaper than buying it already ground!

Spread the raw ground chicken right onto one side of the tortilla, going almost all the way to the edges.

Now season it however you like!

For this one, I went Greek-inspired, kind of a gyro flavor. I used the Greek seasoning I had on hand. You could use your favorite Greek or gyro seasoning, or just season it yourself with garlic, oregano, onion, salt and pepper.

Optional little extra: I lightly pressed some panko bread crumbs into the chicken before cooking. You absolutely don't have to do this, but gosh, it gave it a little crusty action that I really liked.

Put the tortilla chicken-side down in a hot skillet and let the chicken cook and brown. Once that side is cooked through and nicely browned, flip it over and let the tortilla side brown and crisp a little.

That's it!

If you're eating it right then, put it straight onto the plate and pile it up with whatever you like. I used lettuce, tomato, cucumber and onion.

And ranch.

Yes, ranch! 😂 Tzatziki would be the usual choice with the Greek/gyro flavors, and it would be delicious, but ranch is what I had — and it was GREAT.

And They Reheat!

This may have been my favorite part.

I let the extras cool completely, put parchment paper between them, stacked them flat and put them into the refrigerator.

Today I popped one into the air fryer to warm it back up, added my cold toppings afterward, and it was just as good.

That makes these great for meal prep, lunches, or one of those days when you just want to grab something that's already made.

Basic Macros

Using a 60-calorie low-carb tortilla, before sauce, toppings or optional panko:

With 3 oz ground chicken:
About 180–200 calories
23–25g protein
About 15–20g total carbs, with most coming from fiber in the low-carb tortilla
Approximately 4–7g net carbs

With 4 oz ground chicken:
About 220–240 calories
30–32g protein
Approximately the same carbs as above

Your exact numbers will depend on the ground chicken and tortilla you use, so check your packages if you're tracking closely. Sauce, cheese, panko and toppings can then be added depending on what you use and how much.

Change It Up!

And while I was eating this, I was already thinking about another way to make it.

Italian style!

Season the ground chicken with Italian seasoning, garlic, salt and pepper. Cook it the exact same way, and while it's still warm, add a little spaghetti or pizza sauce and some shredded mozzarella.

And really, once you have the basic idea down, you could take these in all kinds of directions — taco, buffalo chicken, pizza, Greek — basically whatever sounds good or whatever you already have in the house.

Cheap, easy, high in protein, and something you can make ahead.

That's my kind of meal.

Thanks for checking in with me again. I hope maybe this gives you another idea for putting an inexpensive meal on the table, or even inspires you to come up with your own version.

And as always, feel free to comment, follow along, or just say hi. I love hearing from you.

Remember to be the change, spread kindness, and love to all.

Love,
Louise ❤️

Chorizo & Potato - Cheap Meal Ideas

 

Cheap Meal: Chorizo & Potato — Three Ways

Let's make a cheap dinner.

One of the easiest ways to stretch a meal is to take something with a lot of flavor and add an inexpensive ingredient that makes it go further. Chorizo and potatoes are perfect for that.

Start With the Main Filling

For this meal, we're using:

• 1 package (9 oz) chorizo

• 2 medium potatoes

That's it for the main part of the meal.

Dice the potatoes fairly small so they cook quickly and you get a little potato and chorizo in every bite. Cook the chorizo, add your potatoes, and cook everything together until the potatoes are tender.

The chorizo has so much seasoning and flavor that the potatoes don't feel like something we're adding just to make the meat stretch. They become part of the dish.

And now we have choices!

🌮 Tacos, 🌯 Burritos or Tostadas?

Use the same chorizo-potato filling and choose what works for your family — or simply use whatever you already have in the pantry.

Tacos: Grab a box of crunchy taco shells.

Burritos: Use a package of flour tortillas.

Tostadas: Grab inexpensive corn tortillas and crisp them until they're crunchy. You can fry them in a little oil, bake them, or put them in the air fryer.

No need to buy all three. Pick one.

That's one of the secrets to keeping this meal cheap.

Now Let's Talk Toppings

Here's where it's very easy to turn a cheap dinner into an expensive one.

You do NOT need every taco topping known to mankind!

Look in your refrigerator first.

Some possibilities are:

• Shredded lettuce

• Shredded cheese

• Tomato

• Onion

• Jalapeño

• Salsa

Use what you have and what your family will actually eat.

If you have half an onion left from another meal, use it. One tomato sitting on the counter? Perfect. A little cheese left in the bag? That's enough.

But What Did Dinner REALLY Cost?

This is something I think we get wrong when we talk about inexpensive meals.

If I buy a bag of shredded cheese for $2.50, I didn't eat $2.50 worth of cheese for dinner.

If I open a jar of salsa, I didn't use the whole jar.

The same goes for lettuce, onions and jalapeños.

So there are really two different numbers:

What did I have to spend at the grocery store today?

and

How much food did we actually use for this meal?

For our chorizo-potato dinner, the main filling is only around $3–$4, depending on what you pay for chorizo and potatoes.

Add roughly $2–$3 for your choice of taco shells or tortillas.

Then add only the portion of toppings you actually use.

We're looking at roughly a $9–$10 family dinner, give or take a little depending on prices in your area and what's already in your refrigerator.

And that's the whole idea behind a cheap meal.

One Filling. Three Choices.

Chorizo + two potatoes.

Turn it into tacos.

Roll it into burritos.

Pile it onto crispy tostadas.

Top it with whatever you have.

And if a little chorizo-potato filling happens to survive dinner?

Put it in the refrigerator.

Tomorrow morning, scramble an egg into it, wrap it in a leftover tortilla, and breakfast is taken care of too.

Cheap doesn't have to mean boring. Sometimes it just means making the ingredients you buy work a little harder.

Sides for this could be mexican corn casserole, spanish rice, pintos and cheese. 

Always and most importantly — thank you to my family and friends for all the love and support that has carried me this far. I will be back for me in the days ahead. This is just the beginning. 💛

Let’s Connect

Have an idea?
Share it in the comments — I’d love to hear what’s working for you during your different phases 💛

Till we meet again

love and find joy in your day 

Louise

Sushi Imitation Crab Bake

I am back, some days I get a hankering for sushi, I went to Sam's club today and ogled the sushi in their case. I refused to actually pay money for something I can make at home. Now a days there are so many recipes on how to make at home. Little quick hacks and all.

Today I did the sushi bake and the flavor was spot on. I am a bariatric sleeve gal, but my family loved this also. I made 4 single servings 4x6 pans and took one of them and broke into thirds which is just my size. 

I’d turn that into a little “What It Cost Me” section for the blog. Based on the prices you remember, the important distinction is between what you paid for the packages and what you actually used. Your actual recipe cost looks surprisingly reasonable. See below after the recipe

I looked over your edited version. I’d keep the personal parts because they make it sound like your recipe, but clean up the wording, put the rice vinegar/sweetener step where it belongs, and make the family-size option clearer.

One correction: I changed “let it cook a bit” to “let it cool a few minutes”, which I think is what you meant after taking it out.

Easy Imitation Crab Sushi Bake

This turned out so good and is surprisingly easy to make and portion for meal prep. I made mine with jasmine rice and imitation crab and baked everything in small individual glass dishes. Then we scooped the warm, creamy sushi bake onto crispy roasted seaweed snack sheets and topped it with avocado and cucumber.

You can make this as four individual sushi bakes like I did, or put everything into one larger baking dish for a family or party-size sushi bake.

Ingredients

Sushi Rice

• 1¼ cups dry jasmine rice, cooked according to package directions

• 1 tablespoon rice wine vinegar

• 1 teaspoon sugar or sweetener, optional

• Furikake seasoning, to taste

The little bit of sweetener is completely optional, but I think it gives the jasmine rice more of that sushi-rice flavor. Any white rice works for this recipe.

Creamy Crab Mixture

• 1 lb Crab Classic imitation crab, shredded or chopped

• ¼ cup Kewpie mayonnaise

• 6 oz cream cheese (¾ of an 8-oz block), softened

• Sriracha, to taste

• Furikake seasoning, to taste

For Serving & Topping

• Avocado, sliced or finely diced

• Cucumber, finely diced

• Green onions, sliced

• Roasted seaweed snack sheets

• Crispy French fried onions, optional

• Extra Kewpie mayonnaise

• Extra sriracha

• Soy sauce or coconut aminos, optional

• Extra furikake, optional

Make the Rice

Cook the jasmine rice according to the package directions.

While the rice is still warm, gently mix in the rice wine vinegar and, if using, 1 teaspoon sugar or sweetener.

Assemble the Sushi Bakes

Divide the cooked rice evenly among four small 4×6-inch baking dishes and gently press it into an even layer.

If you'd rather make one large family or party-size sushi bake, simply spread the rice into one larger baking dish instead.

Sprinkle the rice with furikake.

In a bowl, combine the imitation crab, Kewpie mayonnaise, softened cream cheese, and sriracha to taste.

Divide the creamy crab mixture evenly among the four dishes and spread it over the rice. Sprinkle with a little more furikake if desired.

Bake

Oven: Bake at 350°F for approximately 15–20 minutes, or until hot and creamy throughout.

Air Fryer: Bake at 340°F for approximately 15–20 minutes, checking a little earlier since air fryers can vary.

Optional Crispy Onion Topping

During the last few minutes of baking, sprinkle some crushed crispy French fried onions over the top.

Put the sushi bake back in just long enough for the onions to warm and lightly toast while staying crispy.

Finish It

After removing the sushi bake, drizzle thin lines of Kewpie mayonnaise across the top. Then drizzle sriracha in the opposite direction to make a simple crisscross design.

Let it cool for a few minutes before digging in.

Serve It Sushi-Style

Top your serving with fresh avocado, cucumber, and green onion.

Scoop a little of the warm sushi bake onto a roasted seaweed snack sheet, add some of the fresh toppings, fold it up, and enjoy.

A Few Little Hacks

Avocado cups work too! If you have individual avocado cups instead of a fresh avocado, just spread a little over your serving after baking and then add furikake.

I like to dice the avocado and cucumber really small. That way you can get a little bit of everything onto each of those small seaweed snack sheets.

You can also add extra spicy mayo, Kewpie, soy sauce, coconut aminos, green onions, or furikake to make each bite your own.

Bariatric-Friendly Portion

Being a bariatric sleeve gal, I could only eat about ⅓ of one little sushi bake. I loaded up 6 little roasted seaweed snack sheets with my sushi bake, avocado, cucumber, and crispy onions.

And honestly, they were six of the best little bites ever!

The nice thing about making these in individual dishes is that you don't have to eat an entire serving at once.

Meal Prep

This recipe makes four small 4×6-inch sushi bakes.

I like to bake them all at once, enjoy what I want, and refrigerate the others. When you're ready for another serving, simply reheat the sushi bake and then add your fresh toppings.

Keep the avocado, cucumber, green onion, seaweed sheets, and other fresh toppings separate until you're ready to eat so they stay fresh and crispy.

One small sushi bake can easily make 2 or 3 smaller meals, depending on your portion size.

Approximate Macros

Sushi Bake Only — Before Fresh Toppings

Serving	Calories	Protein	Carbs	Fat
1 whole 4×6 bake	~465	~13g	~61g	~18g
½ bake	~233	~6.5g	~30.5g	~9g
⅓ bake	~155	~4.3g	~20g	~6g

My Smaller Serving

I ate approximately ⅓ of one bake with 6 roasted seaweed snack sheets, ¼ avocado, ¼ cucumber, and about 1 tablespoon of crispy French fried onions.

My meal was approximately:

290 calories • 6g protein • 27–30g carbs • 15–17g fat

Macros are estimates and will vary depending on the exact brands, amounts, toppings, and sweetener used.

It Was a Hit — And Here's About What It Cost

I have to add that this recipe was a HIT! I was already asked to make it again this weekend, so this one is definitely going into our regular rotation.

And one of the best parts? It really wasn't expensive to make, especially considering that several of the ingredients will make more than one batch.

Here's approximately what I paid at Sam's Club and what I actually used:

• Crab Classic imitation crab: The 2-lb package was under $7, and I only used half of it.
  Cost for this recipe: about $3.50

• Kewpie mayonnaise: I already had this on hand. You only need about ¼ cup, and regular mayonnaise will work just fine if that's what you have.

• Cream cheese: I always have this in the refrigerator too. I believe the multi-pack is around $4-ish for four blocks. This recipe uses ¾ of one block.
  Estimated cost used: about $0.75

• English cucumbers: A 3-pack was under $3. You only need part of one cucumber unless you're feeding a crowd.
  Estimated cost used: about $0.50–$1.00

• Avocados: A 5-count bag was about $5.96. How many you use will depend on how much everyone wants on top.
  About $1.20 each

• Roasted seaweed snack packs: A 24-pack was around $8.
  About $0.33 per snack pack

• Jasmine rice: An 8-lb bag is around $11, but this recipe only uses 1¼ cups of dry rice.
  Estimated cost used: well under $1

• Furikake: About $3 a container, and you only use a small amount.
  Don't have furikake? Crumble up a little seaweed instead.

Don't Buy Special Ingredients If You Don't Need To

This is one of those recipes where you can easily work with what you already have.

No Kewpie? Use regular mayo.

No furikake? Crumble some seaweed over the rice.

No little roasted seaweed snack sheets? Cut regular nori sheets into smaller pieces and use those for scooping.

No fresh avocado? Individual avocado cups work too.

So What Did the Whole Recipe Cost?

Based on the amounts actually used, I'd estimate the basic sushi bake itself at roughly $7–$9, before optional toppings and depending on what you already have in the refrigerator and pantry.

Even adding avocado, cucumber, and seaweed for serving, you're probably looking at roughly $10–$13 for the whole batch.

And remember, this recipe made four individual 4×6 sushi bakes for me.

That's roughly $2.50–$3.25 per individual bake, with each little bake potentially making 2–3 smaller meals depending on your portion size.

For something that everyone liked enough to request again a few days later, I'll take that!

Always and most importantly — thank you to my family and friends for all the love and support that has carried me this far. I will be back for me in the days ahead. This is just the beginning. 💛

Let’s Connect

Have an idea?
Share it in the comments — I’d love to hear what’s working for you during your different phases 💛

Till we meet again

love and find joy in your day 

Louise

Shrimp Alfredo Over French-Cut Green Beans

 

Hello, friends!

Some meals come together almost by accident and end up becoming instant favorites. This one started as a craving for something warm and creamy — but without the heaviness of pasta. It’s quick, cozy, and perfect for days when you want comfort food in a lighter, portion-friendly way. The best part? It tastes like a treat while still being simple enough for a busy night.

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Family Recipe: Shrimp Alfredo Over French-Cut Green Beans

Serves: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: ~20 minutes

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Ingredients

• 1 lb medium shrimp (about 24–28 shrimp; raw or pre-cooked)

• 2–3 tbsp olive oil

• 2–3 cloves garlic (minced, or 1–1½ tsp garlic powder)

• Salt & pepper, to taste

• 4 cups French-cut green beans (fresh, frozen, or canned—heated through)

• 1 cup Alfredo sauce (jarred or homemade)

• ¼–½ cup grated Parmesan cheese, for topping

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Instructions

1. Prepare the shrimp
   Heat olive oil in a large skillet over medium heat. Add garlic and shrimp.

   • For raw shrimp: cook 3–4 minutes, stirring occasionally, until pink and opaque.

   • For pre-cooked shrimp: sauté 2–3 minutes just until warmed through.
     Season lightly with salt and pepper. Remove from heat.

2. Prepare the vegetables
   Heat the French-cut green beans until hot (steam, microwave, or sauté).
   Transfer them to a bowl and toss with the Alfredo sauce until coated.

3. Assemble the bowls
   Divide the creamy green beans evenly among 4 plates or bowls.
   Top each portion with about 6–7 shrimp.

4. Finish and serve
   Add Parmesan cheese and a crack of pepper to each serving.
   Serve warm.

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How I Made Mine (Personal Notes)

For my bariatric portion, I kept it small and simple. I sautéed 6 medium shrimp with a little olive oil, garlic, and salt. Then I warmed 2 oz French-cut green beans, tossed them with 1 oz Alfredo sauce, and placed the shrimp on top with a sprinkle of Parmesan and pepper. It was creamy, cozy, and just enough.

Always and most importantly — thank you to my family and friends for all the love and support that has carried me this far. I will be back for me in the days ahead. This is just the beginning. 💛

Let’s Connect

Have an idea?
Share it in the comments — I’d love to hear what’s working for you during your different phases 💛

Till we meet again

love and find joy in your day 

Louise

Tiny Meals + Family Combo - Salmon Patty Cups

 

Hello everyone! I hope you’re doing well. I’ve been back in the kitchen playing with quick, simple meals again. Growing up, salmon patties were one of those “stretch it and feed everybody” dinners in our house — a can of salmon, some crumbs, an egg, and a whole lot of love.

So this week I decided to make a faster, cleaner version of that old classic by turning them into little Salmon Patty Cups. No frying pan, no grease popping, no big mess — just mix, scoop into a muffin pan, and let the air fryer (or oven) do the work. They came out golden, firm, and honestly even better than I remembered.

I added a small note at the end for anyone who eats smaller portions like I do now, but the recipe itself is simply an easy, nostalgic, budget-friendly favorite.

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A Quick Note About the Salmon Bones

If you’re using canned salmon, you’ll see the soft little bones inside. They’re not like regular bones — they’re tender, crushable cartilage. Just take your fork and mash them right in.

They completely blend into the mixture, add calcium and minerals, and you never notice them once everything is cooked. This is actually how the classic old-fashioned salmon patties were always made.

So don’t throw them out — mix them in for extra nutrition and no waste.

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Salmon Patty Cups 

Makes: 8 muffin/cupcake pan
Cook Time: 12 minutes in air fryer at 375°F (or bake until set)

Ingredients

• 1 can salmon, liquid and soft bones included

• 1 cup sourdough discard bread crumbs (or regular bread crumbs)(or crackers)

• 1 egg

• 2–3 Tbsp finely diced onion

• Seasonings you like:

  • Old Bay

  • Garlic powder

  • Salt & pepper

  • Hot pepper blend

  • Optional: lemon pepper, parsley, smoked paprika

• Cooking spray

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Instructions

1. Mash salmon with a fork (I put a glove on and just mushed it all )— including the soft bones — until everything blends smoothly. Keeping all the juice, (don't worry it will absorb into the bread crumbs)

2. Add crumbs, egg, onion, and seasonings.

3. Spray your muffin pan well so the cups release easily.

4. Divide mixture into 8 cups.

5. Air fry at 375°F for 12 minutes, or bake until they’re golden and firm.

6. they will get nice and crispy

7. Let cool a few minutes so they come out easily.

   
   
   

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Optional Dipping Sauce

Here’s the quick little sauce I made with mine:

Horseradish Ketchup

• 2 Tbsp ketchup (regular or no-sugar)

• ½–1 tsp horseradish

• Pinch of salt and pepper

• Optional: tiny squeeze of lemon

Mix and serve on the side. It adds the perfect tangy kick.

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Macros

Regular Portion (1 Cup)

• Calories: ~62

• Protein: ~4.8 g

• Carbs: ~5 g

• Fat: ~2.8 g

My Portion (1½ Cups = 4 oz)

• Calories: ~93

• Protein: ~7.2 g

• Carbs: ~7.5 g

• Fat: ~4.2 g

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My Bariatric Journey

If you’re someone eating smaller portions these days, these cups really work well. They reheat beautifully, fit nicely into a 4-oz serving, and still feel like “real food” — warm, filling, and familiar. I had one and 1/2 and it came to around 4oz and then sided with a little cottage cheese. 

“Taste and see that the Lord is good; blessed is the one who takes refuge in Him.” — Psalm 34:8

Thanks for always being with me on this journey.
If you have any comments or questions, please don’t hesitate to reach out — I always love hearing from you.

Life is to be lived, and live it.
Find your joy.
— Louise

Better than the Jar Salsa - Pantry Series

 

🌶️ Pantry Series: Better-Than-the-Jar Salsa

Use What You Have — Fresh, Simple, and Sleeve-Friendly

Welcome to my Pantry Series, where I take a look at what’s already in the kitchen and make something satisfying out of it — no special trips to the store, no complicated ingredients, just real, doable food.

The other night I was completely out of my Taco Bell sauce and even the jarred salsa was gone. Instead of giving up, I grabbed what I had: a can of diced tomatoes, half a jalapeño, some onion, and a lemon. A few minutes later, I had something fresh, bright, and far better than anything from a jar.

This little recipe reminded me that even in the middle of my gastric sleeve bariatric journey, food can still feel fresh and full of life. So many meals at this stage are soft or simple, but every now and then something wakes your taste buds up again — this was one of those moments.

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Better-Than-the-Jar Salsa

🥣 What I Used

• 1 can diced tomatoes (I kept the juice for extra body)

• ½ jalapeño, finely chopped (or about 1 tablespoon jarred jalapeños, drained and minced)

• ¼–½ onion, chopped

• Juice of ½ lemon

• 1 small clove garlic (or ¼ tsp garlic powder)

• ¼ tsp cumin

• Salt to taste

• (Optional: pinch of sugar to balance acidity)

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🔪 How To Make It

1. Add all ingredients to a blender or food processor.

2. Pulse until you reach your desired consistency — smooth like restaurant salsa or left a bit chunky for texture.

3. Taste and adjust: add more lemon for brightness, salt for flavor, or cumin for warmth.

4. Chill 10–15 minutes before serving so the flavors can blend together.

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🍋 Notes

This recipe makes about 2 cups of salsa — just enough to enjoy fresh for a few days. Keeping the tomato juice makes it chunkier and adds depth, and the garlic and cumin bring warmth without needing cilantro.

It’s light, refreshing, and bariatric-friendly — adding brightness to eggs, chicken, tacos, or even mixed into cottage cheese or refried beans for an easy protein-packed dip.

Sometimes, the best meals are born out of the moments when you simply use what you have.

Let’s Connect

Have an idea?
Share it in the comments — I’d love to hear what’s working for you during your different phases 💛

Till we meet again

love and find joy in your day 

Louise