Tag: #EasyDinnerIdeas

Viral High-Protein Pizza Bagel Using Rice Paper

Lisa Kidd

If you’ve been scrolling TikTok lately, you’ve probably seen the viral rice paper “bagel” trend. People are making breakfast bagels, cheeseburger bagels, and pizza bagels using rice paper instead of traditional dough.

Of course, I had to make a Bariatric Living with Lisa version… and WOW, this turned out so crispy, cheesy, and delicious!

This recipe is packed with protein and gives you all the pizza flavor without the heavy carbs of traditional bagels or pizza crust.

What I Used

  • Pork sausage
  • Chopped onion
  • Chopped green pepper
  • Sliced mushrooms
  • Tomato basil pasta sauce
  • Pepperoni
  • Mozzarella cheese
  • Eggs
  • Rice paper wrappers

How I Made It

First, I browned my sausage in a skillet with the onions, peppers, and mushrooms until everything was cooked and flavorful.

Then I scrambled eggs on a baking sheet. I dipped two rice paper wrappers into the egg mixture and overlapped them slightly on my cutting board.

Next, I layered on the sausage mixture, tomato basil sauce, pepperoni, and mozzarella cheese.

I rolled everything up lengthwise, then twisted it into a spiral shape to resemble a bagel.

Finally, I air-fried it at 350 degrees for 15 minutes until crispy and golden brown.

The Result

The outside gets crunchy and crispy while the inside stays cheesy, savory, and packed with pizza flavor. It honestly tastes indulgent while still being protein-forward and bariatric-friendly.

The best part is you can customize these with endless filling ideas:

  • Breakfast versions
  • Cheeseburger versions
  • Buffalo chicken
  • Taco-inspired fillings
  • Ham and cheese
  • Philly cheesesteak

This viral trend definitely lived up to the hype in my kitchen!

Taco Stuffed Sweet Potato

Lisa Kidd

If you’re craving tacos but want something a little different, this Taco Sweet Potato is the perfect twist! It’s warm, filling, and loaded with bold taco flavor—plus it’s easy to customize based on what you have on hand.

I start by baking sweet potatoes at 375°F for about an hour until they’re soft and tender. While the potatoes bake, I sauté a diced onion with one pound of ground pork (ground beef works great too) until the meat is browned and the onions are soft.

Next, I add one packet of taco seasoning along with about ¾ cup of water (or whatever the packet instructions recommend). Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce thickens. While the meat is simmering, warm up a can of refried beans—I used black bean refried beans for extra flavor.

To assemble, slice open your baked sweet potato and add a little butter and salt if desired. Spoon one to two tablespoons of refried beans onto the potato, followed by a scoop or two of taco meat. Finish with shredded cheese, salsa, and a dollop of sour cream.

This Taco Sweet Potato is comforting, satisfying, and perfect for a fun dinner idea or even meal prep. It’s definitely a must-try!