Keri Glassman's Healthy At-Home Fast Food Recipes

Keri Glassman on The Doctors
Keri Glassman on The Doctors
Quesadilla

Kid Quesadilla

Ingredients

  • Whole wheat tortilla
  • 1 ounce shredded sharp cheddar
  • 1/2 cup pre-washed spinach
  • 2 ounces turkey (no nitrate)
  • ½ cup black beans

Optional:

  • Top with salsa
  • Greek yogurt dollop
  • Sliced avocado

Instructions

  1. Heat nonstick pan and spray with cooking oil, lay tortilla in pan and heat for 1 minute on medium heat.
  2. Evenly layer cheese, spinach and turkey on tortilla and let cook another minute.
  3. Fold tortilla in half, cook for 45 seconds and flip and cook for another 45 seconds.
  4. Microwave beans for 1 minute.
  5. Place tortilla on plate and let cool and serve with beans on side.

 

Chicken nuggets and sweet potato fries

Chicken Nuggets and Fries

  • Chicken nuggets (frozen from healthy brands)
  • Prepare according to directions

Sweet Potato Fries

Ingredients

  • 2 whole sweet potatoes
  • Cooking spray
  • To taste sea salt
  • To taste freshly ground black pepper

Instructions

  1. Preheat oven to 400 F.
  2. Peel and slice sweet potatoes into thin (1/8 inch) strips.
  3. Spread in single layer on baking sheet.
  4. Spray with cooking spray (generously) and sprinkle with salt and pepper.
  5. Bake for 30 minutes or until crisp!

Ingredients to Avoid:

  • Synthetic trans fats (anything that says partially hydrogenated)
  • MSG
  • Artificial colors (such as red #40)
  • BHT

 

French Toast Sticks

French Toast Sticks  

Ingredients

  • 2 eggs
  • 1 slice Ezekiel bread (or whole grain)
  • 4 strawberries
  • 1 teaspoon powdered sugar

Instructions

  • Whisk eggs in small bowl. Pour into small pan.
  • Place bread in pan and flip making sure entire bread covered in egg. Let soak for 30 seconds.
  • Heat non-stick pan and spray with cooking oil.
  • Place bread in pan and cook for approximately 4 minutes and flip halfway through.
  • Remove bread, place on plate and top with strawberries and powdered sugar.

*Recipes courtesy of Keri Glassman