(Just being honest here.) Instead of waiting in line at the drive-thru for potentially horrific food items, whip up these speedy, better-for-you versions in your kitchen. You’ll save time, money, and ridiculous amounts of calories and fat grams.

You’ll Need: large skillet, nonstick spray, microwave-safe bowl

Prep: 5 minutes

Cook: 15 minutes

1 tray frozen Green Giant Just for One Broccoli & Cheese Sauce

¾ cup fat-free liquid egg substitute

¾ cup frozen potatoes O’Brien

1 slice Canadian bacon, chopped

2 tablespoons shredded fat-free cheddar cheese

Prepare broccoli & cheese sauce according to package instructions. Set aside.

Bring a large skillet sprayed with nonstick spray to medium heat. Add egg substitute and scramble for 2 to 3 minutes, until fully cooked. Place scrambled egg substitute in a microwave-safe bowl and set aside.

Remove skillet from heat, re-spray with nonstick spray, and return to the stove. Raise heat to medium-high and add potatoes. Cook for 3 to 4 minutes, stirring occasionally, until thawed and lightly browned.

Add Canadian bacon and cook until hot and a little crispy, about 1 to 2 minutes.

Add potato-bacon mixture to the bowl with the egg scramble. Add broccoli & cheese sauce and mix to combine.

Sprinkle shredded cheese on top of the bowl, and microwave for 30 to 45 seconds, until cheese has melted. Grab a sturdy fork and dig in!

MAKES 1 SERVING

You’ll Need: plate, basic skillet, nonstick spray

Prep: 5 minutes

Cook: 10 minutes

1 extra-large leaf iceberg or butter lettuce

3 hamburger dill pickle chips

1 Boca Original Meatless Burger (Vegan)

1 teaspoon yellow mustard

1 slice fat-free cheddar cheese

1/3 cup chopped onion

1½ tablespoons fat-free thousand island dressing

Lay lettuce on a plate and place pickle chips in the center. Set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat. Place Boca burger in the skillet, cook for 2 minutes, and then flip the burger.

Spread mustard on the burger, still in the skillet, and cook for an additional 1 to 2 minutes, until burger is cooked through.

Top burger with cheese and continue cooking until cheese begins to melt. Place burger over the pickles on the lettuce and set aside.

Remove skillet from heat, re-spray with nonstick spray, and return to medium-high heat. Add onion and cook until soft, about 3 minutes.

Place onion over the burger and top with dressing. Wrap lettuce up and around your burger and begin chewing!

MAKES 1 SERVING

You’ll Need: baking sheet, nonstick spray, bowls

Prep: 10 minutes

Cook: 20 minutes

4 ounces raw boneless skinless lean chicken breast, cut into 8 nuggets

2 tablespoons fat-free liquid egg substitute

2 tablespoons whole-wheat flour

Dash salt

Dash black pepper

2 tablespoons sweet Asian chili sauce

1 teaspoon seasoned rice vinegar

¼ teaspoon crushed red pepper

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

Place chicken in a bowl, cover with egg substitute, and toss to coat. Set aside.

In a separate bowl, combine flour, salt, and black pepper, and mix well. One at a time, transfer chicken nuggets to the flour bowl, giving them a shake first to remove excess egg substitute—coat completely with flour, and then transfer to the baking sheet.

Bake in oven for about 16 minutes, flipping halfway through, until chicken is fully cooked. Remove from the oven and set aside.

Combine chili sauce, vinegar, and crushed red pepper in a bowl and mix well. Add chicken and toss to coat. Now gobble up!

MAKES 1 SERVING

You’ll Need: basic skillet (optional), nonstick spray (optional), small microwave-safe bowl

Prep: 5 minutes

Cook: 10 minutes

1 small light hamburger bun (about 80 calories)

4 hamburger dill pickle chips

2 slices tomato

1 slice onion

1 Boca Original Meatless Burger (Vegan)

2 tablespoons low-fat veggie chili

1 slice fat-free American cheese

1 tablespoon yellow mustard

Split bun in half and toast lightly. Layer pickles, tomato, and onion on the bottom half of the bun.

Cook Boca patty according to the instructions on the box, either in a skillet with nonstick spray or in the microwave. Place burger over the veggies on the bun’s bottom half.

In a small microwave-safe bowl, microwave chili until hot.

Top the burger with the chili followed by the cheese slice. Slap the mustard onto the top half of the bun. Plop the bun top over the cheese and chili patty. Now, the most important step of all…

Enjoy!

MAKES 1 SERVING

You’ll Need: basic skillet or grill pan, nonstick spray, microwave-safe plate

Prep: 10 minutes

Cook: 10 minutes

1 pineapple ring packed in juice

1 Boca Original Meatless Burger (Vegan)

1 tablespoon thick teriyaki sauce with 20 to 25 calories per tablespoon, divided

1 slice fat-free cheddar cheese

1 small light hamburger bun (about 80 calories)

1 thick slice tomato

1 leaf lettuce

1 teaspoon fat-free mayonnaise

Bring a skillet sprayed with nonstick spray to medium-high heat. (If you have a grill pan, use it—you’ll get neato grill marks.) Lay pineapple ring in the skillet/grill pan, and cook until slightly blackened and caramelized, about 3 minutes per side. Set aside to cool.

Cut a slit in the burger pouch. Place burger, slit-side up, in the microwave. Microwave for just about 1 minute, until warm. Remove patty from the pouch and place on a microwave-safe plate. Pour half of the teriyaki sauce on top, spread it around, and flip patty to coat evenly on both sides. Lay cheese slice on top of the patty, and microwave for 30 additional seconds.

Place the burger patty on the bottom half of the bun, and top with the remaining teriyaki sauce. Add the pineapple ring, tomato, and lettuce. Spread mayo on the top half of the bun, and finish your burger off with the bun’s top half. Now CHOMP!

MAKES 1 SERVING

You’ll Need: basic skillet, nonstick spray

Prep: 10 minutes

Cook: 10 minutes

1 light English muffin, split into halves

1 tablespoon light blue cheese dressing with about 25 calories per tablespoon

½ cup shredded lettuce

2 slices tomato

2 slices red onion

1 slice center-cut bacon or turkey bacon

1/8 teaspoon black pepper

3 ounces thinly sliced roast beef

Bring a skillet sprayed with nonstick spray to medium heat. Lay muffin halves in the skillet with the insides facing down. Carefully remove once toasty, about 1 to 2 minutes.

Plate the muffin halves and evenly spread with dressing. Top the bottom half with lettuce, tomato, and onion. Set aside.

Remove skillet from the stove and re-spray with nonstick spray. Return skillet to the stove and bring to medium-high heat. Cut bacon in half widthwise, sprinkle with pepper, and lay it flat in the skillet. Cook until crispy, about 2 minutes on each side. Remove bacon and set aside.

Place roast beef in the skillet and, stirring occasionally, cook until warm and browned, about 1½ minutes.

Roughly chop the roast beef, if you like, or simply leave the slices whole. Place roast beef over the veggies on the bottom half of the muffin. Add bacon and finish it off with the top half of the muffin. Chow down!

MAKES 1 SERVING

You’ll Need: bowl, plate, skillet with a lid, nonstick spray

Prep: 10 minutes

Cook: 10 minutes

4 ounces raw extra-lean ground beef

1/8 teaspoon salt

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/3 cup chopped onion

2 slices light bread

4 hamburger dill pickle chips

Optional: ketchup, mustard

Combine beef and seasonings in a small bowl, and knead mixture by hand until integrated. Divide seasoned beef evenly into four balls. Flatten and form each ball into a square patty on a plate. Using a knife, make four small slits on the top of each patty. Place in the freezer for 5 minutes.

Bring a skillet sprayed with nonstick spray to medium-high heat. Spread onion out in the skillet. Place the patties on top of the onion, slit-side down, and cover the skillet. Cook for 3 to 4 minutes (no flipping necessary), or until cooked through.

Meanwhile, cut each slice of bread into four squares, for a total of eight pieces. (If you like, slightly toast bread first.) Feel free to spread ketchup and mustard onto four pieces. Set aside.

Once patties are cooked through, scoop each one along with some onion onto one piece of bread. Top each with a pickle chip and then another bread piece (or the other way around, if you want to be fancy!). Let cool slightly, and then slide ’em into your mouth!

MAKES 1 SERVING

You’ll Need: basic skillet, nonstick spray, bowl

Prep: 10 minutes

Cook: 5 minutes

1/3 cup sliced green and red bell peppers

¼ cup sliced onion

1 tablespoon canned diced green chiles

3 ounces cooked boneless skinless lean chicken breast, chopped

1½ cups shredded lettuce

¼ cup canned black beans, drained and rinsed

¼ cup shredded fat-free cheddar cheese

2 tablespoons pico de gallo

1 tablespoon fat-free sour cream

Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell peppers, onion, and chiles and, stirring occasionally, cook until onion is mostly translucent, about 3 minutes.

Add chicken and cook and stir until hot, about 2 minutes.

Place lettuce in a bowl and top with black beans and chicken-veggie mixture. Sprinkle with cheese, and then top or serve with pico de gallo and sour cream. Enjoy!

MAKES 1 SERVING

You’ll Need: basic skillet, nonstick spray, oven-safe platter or large casserole dish

Prep: 10 minutes

Cook: 5 minutes

2 cups low-fat turkey or veggie chili

3 fat-free or nearly fat-free franks, sliced into ½-inch pieces

One 7-ounce bag baked tortilla chips

½ cup chopped white onion

3 slices fat-free American cheese, cut into thin strips

½ cup fat-free sour cream

Preheat broiler.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add chili and franks, and cook for about 3 minutes, until thoroughly heated. Set aside.

Arrange chips on an oven-safe platter or in a large casserole dish sprayed lightly with nonstick spray. Top chips first with chili-dog mixture and then with onion. Top evenly with cheese strips.

Place under the broiler for about 2 minutes, until cheese begins to melt and bubble. Top or serve with sour cream and eat!

MAKES 7 SERVINGS