Well THANK GOD for the innovators over at Slice! They served up a delicious way to step up your Lunchables game on the road and eat less like a 6 year old and more like a 16 year old…what The Bachelor Chefs is really all about.

They tried out an iron, a blow dryer, and a heater – yielding some pretty interesting (hilarious) results. Which is best? Slice says it’s a combo, minus the heater (nobody wants to eat in a sauna). Here’s how you do it:

Nutritional Info Makes 1 serving: 300 Calories, 14g Fat, 3g Carb, 16g Protein.

Cook Time:
10 min

Ingredients:
Lunchables – pepperoni pizza

What You’ll Need:
Foil
Iron
Blow Dryer

Reference Photos:

Directions:

1. Unpack the lunchables.
2. Wrap the crust in foil envelope and iron the crust. Place iron on foil for a minute or so – check crust to avoid burning.
3. Open the foil and place the sauce, cheese, and pepperoni on crust.
4. Set blowdryer to high and heat until cheese melts.

I sincerely hope this helps a few dudes feel better about filling their shopping carts with Lunchables while on a business trip…[via Slice]

Enjoy, dudes!

Here’s the TBC solution.

Nutritional Info Makes 12 bites: 116 Calories, 5g Fat, 13g Carb, 4g Protein.

Cook Time:
20 min

Ingredients:
20 slices of pepperoni
2 cups of Bisquick
2/3 cup milk
1/2 cup shredded mozzarella cheese
1 teaspoon garlic powder
Pizza sauce

What You’ll Need:
1 mixing bowl
1 muffin pan

Reference Photos:

Directions:

1. Preheat the oven to 450 degrees.
2. Slice the pepperoni slices into strips.
3. Add the bisquick, milk, cheese, and garlic powder. Mix well.
4. Place equal amounts into each space in a muffin pan.
5. Put into the oven for about 10 minutes, or until it begins to brown.
6. Put a bowl of pizza sauce into the microwave for about one minute (cover with a paper towel to avoid splattering).
7. Take out the bites and serve with the sauce!

Enjoy, dudes!

It’s awesome in a pinch and way more nutritional than ordering a normal pizza – not to mention, it only takes 15-20 minutes to make, which is STILL faster than the beat up Civic dragging a blinking pizza sign could EVER get to your pad.

Nutritional Info: Makes 6 slices: 267 Calories, 13g Fat, 26g Carb, 11g Protein, per slice.

Cook Time:
20 min

Ingredients:
1.25 lb. bag frozen spinach that has been thawed
5.5 oz. goat cheese (crumbled or in a block)
1/4 cup pesto sauce (Classico is great/cheap)
Refrigerated pizza crust (I used Boboli)

What You’ll Need:
1 baking sheet

Reference Photos:

Directions:

1. Preheat your oven to 450 degrees. If your spinach and your pizza crust haven’t been thawed already – thaw them now. Take the pizza crust, once thawed, and place it onto a baking sheet.
2. Spread pesto onto the crust.
3. Spread the thawed spinach liberally over the crust. You might not use the whole bag, just discard the rest.
4. Crumble the goat cheese over the crust.
5. Cook the pizza into the oven for about 12-15 minutes. It is more than the crust packaging will say. Just keep an eye on the crust and make sure it doesnt burn.
6. Take out and let cool for a few minutes. Slice 6 ways and serve!

It makes 6 slices – but I generally eat half of the pizza. Don’t judge me!

Enjoy, dudes!

Experienced bachelors, read on.

NOTE: Makes about 10 servings: 444 Calories, 19g Fat, 33g Carb, 36g Protein.

Cook Time:
About 1 hour

Ingredients:
2 packages turkey sausage (use “hot” for extra kick)
1/2 chopped white onion
15 oz. package part-skim ricotta cheese
1 1lb. (16 oz.) package frozen (but thawed) chopped spinach (about 6 cups)
2 jars of pasta sauce
1/2 tablespoon of garlic powder
9 lasagna noodles (1 package with some left over)
2 cups mozzarella cheese

What You’ll Need:
1 skillet
1 large pot
1 medium pot
1 mixing bowl
13″ x 9″ baking pan

Reference Photos:

Directions:

1. Preheat the oven to 375 degrees.
2. Dump the jars of sauce and 1/2 tablespoon of garlic powder into a large pot. Stir and let simmer on low heat.
3. Peel the skins off the sausages (see reference photo #2). Throw away the skins.
4. Chop the onion.
5. Begin to bring a medium pot (3/4 full of water) to a boil.
6. Bring a skillet to medium-high heat. Sauté chopped onions for about 2 minutes.
7. Add sausages (without skins) to the skillet and thoroughly cook the meat (about 7-10 minutes).
8. In the mixing bowl, stir the ricotta cheese and spinach together.
9. Put the pasta noodles into the pot of boiling water. (NOTE: They will stick out, slowly let them bend into the pot). Cook for 10 minutes.
10. Carefully drain the sausage juice into the sink, holding in the meat so it doesnt fall in. Add the meat to the sauce. Stir and bring the heat up to medium-high. Cover.
11. Grease the 13″ x 9″ pan with some non-stick spray.
12. Drain the noodles and rinse with cold water.
13. Place 3 noodles on the bottom of the pan. Scoop 1/3 of the cheese mixture evenly over the noodles. Scoop 1/3 of the sauce over the cheese mixture. Sprinkle 1/3 of the mozzarella cheese onto the top of the sauce (see reference photo). Repeat for 3 layers.
14. Bake for 30 minutes (or until cheese bubbles).

Bon appétit, dudes!