A question to all of my HG lovers out there!!!

sculley

What is your favorite HG (hungry-girl) recipes?

Mine is the eggs benechic it's a quick and healthy way of making eggs benedict and I it!!!!



1/2 light english muffin
1 t lemon yogurt
1 t dijionaisse mustard
1 t softened light butter
1 T light mayo
1 large egg
1 slice low calorie ham

Boil water and place whole egg in boiling water cook 3-5 minutes
Mix yogurt, mustard, light butter. mayo in a bowl and microwave about 20 seconds
toast english muffin

build muffin, ham, egg and sauce

* I usually add some fresh spinach and a thin slice of tomato and chop up some onions....YUM YUM
about 180 calories without all the extra stuff I put in it and its under the food diary as "HG eggs benedict"
toast

sculley

What is your favorite HG (hungry-girl) recipes?

Mine is the eggs benechic it's a quick and healthy way of making eggs benedict and I it!!!!



1/2 light english muffin
1 t lemon yogurt
1 t dijionaisse mustard
1 t softened light butter
1 T light mayo
1 large egg
1 slice low calorie ham

Boil water and place whole egg in boiling water cook 3-5 minutes
Mix yogurt, mustard, light butter. mayo in a bowl and microwave about 20 seconds
toast english muffin

build muffin, ham, egg and sauce

* I usually add some fresh spinach and a thin slice of tomato and chop up some onions....YUM YUM
about 180 calories without all the extra stuff I put in it and its under the food diary as "HG eggs benedict"
toast

Cerabell18

My favorite is the Taco Meatloaf!! I also really like to chicken pot pie.

1Corinthians13

Well, I made the upsidedown pineapple crush...oh man is that good! Maybe I need to order the book...

sculley

CHICKEN POT PIE



Hungry Girl Today: 03.06.07

CHEW THE RIGHT THING

BITE IT!
HG's Kickin' Chicken Pot Pie!

Pot Luck
Oh, chicken pot pie -- we thought we'd never get to spend quality time
together again. You with your crazy-fatty crust and gooey, creamy innards.
Us with our calorie-conscious ways. We were wrong again! One of our lovely
and talented subscribers inspired us to create this super-simple CPP swap
(thanks, Margaret). Don't be chicken -- check it out!

Ingredients:
8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces
3 cups C&W Ultimate Petite Mixed Vegetables (or any other frozen mixed
vegetables)
1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of
Celery
3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)

Directions:
Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a
pan spritzed with nonstick cooking spray, until chicken is light brown/cooked
but still tender; set aside. Heat frozen veggies in microwave according to
package. Mix chicken, vegetables and soup together and put in a 9" round
baking dish sprayed with nonstick cooking spray. Place dish in oven and
bake for about 30 minutes or until hot and bubbly (stir about halfway
through). While dish is cooking, unroll 3 crescent rolls. Combine pieces
together with hands to make one large ball of dough. With a rolling pin, roll
dough out into a circle to cover top of dish. Add dough to the top of the dish
and cook for an additional 15 - 20 minutes or until top is golden brown.
Serves 4.

Serving Size: 1/4th pie (approx. 7 oz.)
Calories: 210
Fat: 6g
Sodium: 800mg
Carbs: 24g
Fiber: 2.5g
Sugars: 6g
Protein: 16.5g

*4 Points



FIGHT IT!
Swanson Chicken Pot Pie

Sky High Pie!
Though humans have been pigging out on pot pie since the 1600s, the very
first frozen pot pie was made with chicken by C.A. Swanson back in 1951.
After that, the world never looked back. Frozen pot pies soared in popularity
and haven't left the shelves since. The thing is, these pies, while packed with
chicken and veggies, are far from healthy meals. The average chicken pot
pie contains about 400 - 600 calories and 20 - 40 grams of fat per 7-oz.
serving. And while the Swanson classic has high nutritionals, there are FAR
worse options you can choose (a 1-cup serving of the Marie Callender's 16.5-
oz. version packs in 530 calories and 31 grams of fat - eeeek!). Rather than
avoid this delicious comfort food, whip up a version at home that your entire
family can enjoy -- guilt-free!

Serving Size: 1 pie (7 oz.)
Calories: 400
Fat: 23g
Sodium: 760mg
Carbs: 38g
Fiber: 2g
Sugars: 2g
Protein: 10g

*10 Points

.php

1Corinthians13

Wahoo!!! Keep those recipes coming!!!

sculley

TURKEY TACO MEATLOAF


ingredients
1 lb raw extra-lean ground turkey (i couldn't find that so i used extra-lean ground meat)
2 slices fat-free cheddar cheese (i just used the shredded fat free cheddar cheese)
1/2 cup shredded fat-free cheddar cheese
1/2 cup canned sweet corn kernels
1/4 cup chopped green bell peopper
1/4 cup chopped onion
1/2 cup salsa
1/2 packet of taco seasoning mix, dry

directions
Preheat oven to 375 degrees.

Cook peppers and onions for 3 minutes over medium heat in a pan sprayed with nonstick spray.

In a large bowl, combine onions and peppers with turkey, corn, and seasoning mix. Spread half of the mixture evenly into the bottom of a loaf pan (about 9" x 5") sprayed with nonstick spray.

Layer the two slices of fat-free cheese on top of the mixture (try to keep slices away from the pan's edges). Evenly top with the remaining meat mixture.

Pour the salsa over the top of the loaf. Cook in the oven for 30 minutes.

Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes.

Makes 6 servings.

Per serving: 127 calories, 1g fat, 688mg sodium, 7g carbs, .5g fiber, 2g sugars, 22g protein

sculley

UPSIDE PINEAPPLE CRUSH


Nutrition Facts
Serving Size 1 (100g)

Recipe makes 8 servings


Calories 148
Calories from Fat 13 (8%)
Amount Per Serving %DV
Total Fat 1.5g 2%
Saturated Fat 0.3g 1%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 4mg 1%
Sodium 908mg 37%
Potassium 100mg 2%
Total Carbohydrate 33.6g 11%
Dietary Fiber 1.0g 3%
Sugars 13.4g
Protein 0.9g 1%

Ingredients
1 (20 ounce) can crushed pineapple in juice (not drained)
1 (6 ounce) package fat-free sugar-free instant vanilla pudding mix, the 6-serving size
2 cups non-fat vanilla yogurt
1 cup Cool Whip Free, thawed
16 reduced-fat vanilla wafers, crushed
Optional Topping
fat free Reddi-Wip topping (optional)
Directions
1In a medium mixing bowl, combine un-drained pineapple, pudding mix, yogurt and Cool Whip. Mix well. Pour into a medium serving dish (a large pie pan works well). Refrigerate for at least 1 hour, or until ready to serve.
2Top dish evenly with crushed Nilla Wafers just before serving. If you like, finish off each serving with a dollop of Reddi-wip. Enjoy!

GTOgirl1969

Damn, now I'm hungry!:laugh:

oberon0124

Crockpot cheesey chicken chili

1 can black beans
1 can corn, undrained
1 can Rotel, undrained (I use 2 cans and the kind with green chilis)
1 package Hidden Valley dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese (I used 4oz FF and 4oz light)
2 chicken breasts (I used 3 breasts)

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve. (We add some Franks Red Hot to give it some spice!)

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html

For the specific ingredients I used, the breakdown is: 216 calories, 7 fat, 20 protein, 18 carbs, 646 sodium and 7 sugar PER 1 measuring cup. My pot made 9 cups worth.

Enjoy. It seriously is SO good!

PurringMyrrh

HawleyGriffin wrote: »

I thought this thread was about me!

Awww, I'm sure you're much tastier than any of this stuff!