Hungry Girl Recipes wooohooo!!!
I have included a lot of recipes from my favorite website
Super Stuffed Eggplant
PER SERVING (1 stuffed eggplant half): 284 calories, 6.5g fat, 730mg sodium, 41g carbs, 13.5g fiber, 17g sugars, 21g protein -- PointsPlus® value 7*
When you need a BIG serving of something super-satisfying, this dish has your back. That's our kind of support system!
Ingredients:
1 large eggplant, stem end removed
1 cup chopped onion
1 cup chopped brown mushrooms
3/4 cup chopped zucchini
3/4 cup seeded and chopped tomato (about 1 large tomato)
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup light or low-fat ricotta cheese
2 tbsp. tomato paste
2 tsp. chopped garlic
1/2 tsp. Italian seasoning
1/4 tsp. salt
2 sticks light string cheese
2 tbsp. reduced-fat Parmesan-style grated topping
Directions:
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Halve the eggplant lengthwise. Carefully cut along the inside of each half, about 1/2 inch from the skin. Scoop out the insides and finely chop. Place the hollow eggplant shells on the baking sheet, cut sides up.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add chopped eggplant, onion, mushrooms, and zucchini. Cook and stir until mostly softened, about 6 minutes.
Transfer to a bowl and blot away excess moisture. Thoroughly stir in all remaining ingredients except string cheese and Parm-style topping. Divide mixture between eggplant shells, lightly packing down until even.
Bake until shells have fully softened and tops have slightly browned, about 25 minutes. Leave oven on.
Meanwhile, break each stick of string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)
Sprinkle shredded string cheese and Parm-style topping over eggplant halves. Bake until shredded cheese has melted, about 5 minutes. Enjoy!
MAKES 2 SERVINGS
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Holla for Marsala!
Another classic dish zapped by HG's magic wand, and the results are INSANE (in a good way, of course). Happy Valentine's Day!
Ingredients:
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 cup fat-free chicken broth
1/4 cup marsala wine
1 tsp. cornstarch
1 1/2 cups sliced mushrooms
Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/4 tsp. each salt and black pepper
1/4 tsp. dried basil
Directions:
In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted.
In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, 5 - 7 minutes.
Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally.
Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes. Serve it and love it!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (1 cutlet with sauce and mushrooms)
Calories: 240
Fat: 4g
Sodium: 785mg
Carbs: 8.5g
Fiber: 0.5g
Sugars: 4.5g
Protein: 34.5g
PointsPlus® value 5*
HG Tip! To pound a chicken
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HG's Too-Good Turtle Cheesecake
Yes, Please-Cake!
Today's recipe has nothing to do with hard-shelled reptiles. The turtles that inspired this amazing cheesecake are the gooey, chocolatey, nutty candies that are usually really high in fat and calories. Yes, THOSE turtles. Are you ready for this?
Ingredients:
Cheesecake
16 oz. fat-free cream cheese, room temperature
1/2 cup granulated sugar (or HG Alternative)
1 tsp. vanilla extract
6 oz. (about 3/4 cup) fat-free vanilla Greek yogurt (like the kind by Chobani), room temperature
3 large egg whites or 1/2 cup liquid egg whites, room temperature
2 tbsp. lemon juice, room temperature
2 tbsp. all-purpose flour
2 tbsp. mini semi-sweet chocolate chips
Topping
1 sheet (4 crackers) chocolate graham crackers, crushed
1/4 cup fat-free or light caramel dip (like the kinds by Marzetti)
1/4 cup chopped pecans
Directions:
Preheat oven to 350 degrees. Spray a 9" springform cake pan with nonstick spray.
Set out all cheesecake ingredients. Combine cream cheese, sugar, and vanilla extract in a large bowl. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continuing to beat the mixture, gradually add yogurt, egg whites, lemon juice, and flour. Beat until thoroughly mixed, about 2 minutes.
Evenly pour mixture into the cake pan. Sprinkle with chocolate chips. Bake until firm, 40 - 45 minutes.
Once cheesecake has completely cooled, evenly top with crushed graham crackers. Drizzle with caramel dip and sprinkle with pecans.
Refrigerate until chilled, at least 1 hour. Release springform, slice, and dig in!
MAKES 8 SERVINGS
Serving Size: 1 slice (1/8th of recipe)
Calories: 213
Fat: 4.5g
Sodium: 420mg
Carbs: 32g
Fiber: 0.5g
Sugars: 24g
Protein: 12g
PointsPlus® value 6*
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Club-Chomping
Some clubhouses have a no-boys-allowed rule, but we welcome all people -- it's extra calories and excess fat grams that we choose to keep out. This recipe is welcome ANYTIME. We think you'll agree...
Ingredients:
1/4 cup chopped onion
1/4 cup chopped bell pepper
2 tsp. fat-free ranch dressing
1/8 tsp. hot sauce
1/2 oz. mashed avocado (about 1 tbsp.)
Dash each chili powder, ground cumin, and garlic powder
1 medium-large high-fiber flour tortilla with 110 calories or less (like the kind by La Tortilla Factory)
1/4 cup shredded fat-free cheddar cheese
2 oz. cooked and chopped skinless chicken breast
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
Optional: fat-free sour cream, salsa
Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove from skillet and set aside.
In a small bowl, mix ranch dressing with hot sauce. In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.
Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.
If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
Slice into wedges, and if you like, serve or top with sour cream and salsa!
MAKES 1 SERVING
Serving Size: 1 quesadilla (entire recipe)
Calories: 309
Fat: 7g
Sodium: 996mg
Carbs: 34g
Fiber: 8.5g
Sugars: 5g
Protein: 32g
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HG's Oh Honey! Walnut Shrimp
A Run for Your Honey
While certain dishes at Chinese restaurants are fairly safe, nutritionally speaking, a few are clearly off-limits. Take one look at a plate of fried shrimp coated in a sweet 'n creamy sauce and studded with walnuts, and you'll know the truth -- it's a calorie disaster. Not our version! We turned a no-no into a yes-yes -- so eat-eat!
Ingredients:
2 1/2 tbsp. whole-wheat flour
2 dashes salt
Dash black pepper
8 oz. raw large shrimp, peeled, tails removed, deveined (about 16 shrimp)
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. fat-free mayonnaise
1 tbsp. honey
1 drop lemon juice
Dash chili powder
1 tbsp. chopped walnuts
Serving suggestion: steamed sugar snap peas
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
In a wide sealable container, combine flour with a dash each salt and pepper. Seal and shake to mix. Set aside.
Make sure shrimp are dry. (Blot well with paper towels.) Place in a bowl with egg substitute, and gently toss to coat.
One at a time, gently shake shrimp to remove excess egg substitute and transfer to the seasoned flour; flip to evenly coat. Place on the baking sheet, evenly spaced.
Lightly mist shrimp with nonstick spray. Bake in the oven for 5 minutes. Flip shrimp. Bake until cooked through and slightly crispy, about 5 more minutes. Transfer to a bowl and set aside.
Meanwhile, in a small microwave-safe bowl, combine mayo, honey, lemon juice, chili powder, and remaining dash salt. Whisk until smooth.
Just before serving, microwave mayo mixture for 20 seconds, or until hot. Stir until smooth. Add to the shrimp bowl and toss to coat. Serve (over steamed sugar snap peas, if you like) and top with walnuts. Enjoy!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 8 shrimp)
Calories: 208
Fat: 4g
Sodium: 658mg
Carbs: 18.5g
Fiber: 1g
Sugars: 10g
Protein: 24g
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HG's Great Garlic Miracle Mashies
Mash of the Titans!
We conquered classic mashed potatoes a long time ago. But with all the delicious variations out there, our work is far from done. So we took on a beloved restaurant staple -- garlic mashed potatoes. The result? Taste and see!
Ingredients:
1 head of garlic
1 tsp. olive oil
1 medium-sized russet potato (about 12 oz.)
5 cups cauliflower florets (about 1 head)
3 tbsp. fat-free half & half
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 tsp. salt, or more to taste
Optional: black pepper, chopped chives
Directions:
Preheat oven to 425 degrees.
Remove papery outer layer from garlic, leaving skins around the cloves intact. Slice off the top of the garlic head, 1/4 - 1/2 inch, exposing the tops of the cloves. Place garlic on a piece of foil, drizzle with oil, and use your fingers to coat. Wrap foil tightly around garlic, enclosing it completely. Place in a baking pan.
Bake garlic in the oven for about 40 minutes, until soft enough to mash. Set aside to slightly cool.
Meanwhile, bring a large pot of water to a boil on the stove. While waiting for the water to boil, peel and cube the potato. Add potato and cauliflower to boiling water. Return to a boil, and then reduce heat to medium. Cook until potato and cauliflower are very tender, 15 - 20 minutes.
Drain water and transfer potato and cauliflower to a large bowl; set aside. Once foil-wrapped garlic is cool enough to handle, unwrap garlic and remove cloves; discard skin. Add the soft cloves to the large bowl.
To the bowl, add half & half, butter, and salt. Mash it all together with a potato masher, until completely blended. If you like, season to taste with pepper and additional salt. If needed, bring to desired temperature in the microwave or oven. Top with chopped chives, if you like, and enjoy!
MAKES 5 SERVINGS
Serving Size: about 3/4 cup (1/5th of recipe)
Calories: 120
Fat: 3g
Sodium: 315mg
Carbs: 20.5g
Fiber: 3.5g
Sugars: 3.5g
Protein: 4g
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HG's Hungry Mac 'Bella Stack Burger
Baby Got Stack!
We FINALLY tackled the Big Mac! And by that we mean we took it on and made it over in typical HG fashion. At no point did any HG employees physically wrestle a Big Mac to the ground... that we know of. Enough silliness -- on to the recipe!
Ingredients:
Sauce
1 1/2 tbsp. fat-free Thousand Island dressing
1/8 tsp. granulated sugar
1/8 tsp. white wine vinegar
1 tsp. finely minced onion or 1/2 tsp. dried minced onion
Sandwich
2 portabella mushroom caps
1 1/2 small light hamburger buns (1 top and 2 bottoms), or HG Alternative!
1/4 cup shredded lettuce, divided
1 slice fat-free American cheese
1 tbsp. diced onion, divided
3 hamburger dill pickle chips
Directions:
To make the sauce, combine dressing, sugar, and vinegar in a small bowl. Mix well. Stir in minced onion and set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Place mushroom caps side by side in the skillet, rounded sides down. Cover and cook until soft, about 4 minutes per side.
Place one bun bottom on a plate, and spread with half of the sauce. Top with half of the lettuce (2 tbsp.), followed by the cheese slice. Place one cooked mushroom cap on top, and sprinkle with half of the diced onion (1/2 tbsp.).
Spread remaining half of the sauce on the other bun bottom, and place it on the sandwich, sauce side up. Top with pickle chips and the remaining 2 tbsp. lettuce. Top with the remaining mushroom cap and remaining 1/2 tbsp. onion.
Add the bun top and open wide!
MAKES 1 SERVING
Serving Size: entire recipe
Calories: 234
Fat: 2g
Sodium: 946mg
Carbs: 45g
Fiber: 9.5g
Sugars: 12g
Protein: 14.5g
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HG's Sausage-Topped Pizza Swap
Meat & Greet!
While trying to figure out the next pizza-related recipe to add to our already formidable list, we had a bunch of ideas... some better than others. (Cream of Wheat-za? Um, gross.) We decided it was time for a straight-up sausage-pie swap -- YUM! Read the recipe now; make the pizza later!
Ingredients:
1 frozen meatless or turkey sausage patty with about 80 calories (like the kind by Morningstar Farms or Jimmy Dean)
2 tbsp. diced bell pepper
2 tbsp. diced onion
1 stick light string cheese
1 whole-wheat or high-fiber pita with about 125 calories
2 tbsp. jarred pizza sauce
Optional toppings: garlic powder, red pepper flakes
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add sausage patty and cook for 4 minutes.
Flip sausage patty and continue to cook for 2 minutes.
Add veggies to the skillet with the sausage and cook for about 2 minutes, until sausage is hot and cooked through and veggies have slightly softened and lightly browned. Remove from heat and set aside.
Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded/grated. (Or tear into pieces and roughly chop.) Set aside.
Place pita on the baking sheet. Evenly spread pizza sauce onto the pita, leaving a 1/2-inch border around the edge. Sprinkle cheese over the sauce and set aside.
Once cool enough to handle, roughly chop sausage patty. Sprinkle chopped sausage and veggies over the cheese.
Bake in the oven until hot and toasty, 10 - 12 minutes.
If you like, season to taste with garlic powder, red pepper flakes, or your guilt-free pizza toppings of choice. Enjoy!
MAKES 1 SERVING
Serving Size: entire recipe
Calories: 290
Fat: 8g
Sodium: 834mg
Carbs: 33g
Fiber: 7g
Sugars: 3g
Protein: 19g
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HG's Buffalicious Shrimp
Shrimp & Save!
What's more appealing than spicy, sauced-up shrimp? Spicy, sauced-up shrimp that tastes crazy-amazing and is low in fat and calories. Chow down, Hot Stuff!
Ingredients:
Shrimp
2 tbsp. whole-wheat flour
Dash each salt, garlic powder, and onion powder
8 oz. raw large shrimp (about 14 shrimp), peeled, tails removed, and deveined
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
Sauce
1 1/2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
Dash garlic powder
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
To make the coating for the shrimp, combine flour with spices in a sealable plastic bag or container. Seal and shake to mix. Transfer to a plate, evenly spreading out the seasoned flour, and set aside.
Make sure shrimp are as dry as possible. (Blot with paper towels to soak up moisture.) Transfer to a bowl, top with egg substitute, and gently toss to coat.
One at a time, gently shake shrimp to remove excess egg substitute and then transfer to the seasoned flour. Flip to evenly coat with flour and place on the baking sheet, evenly spaced.
Lightly mist shrimp with nonstick spray. Bake in the oven until cooked through and slightly crispy, about 10 minutes, carefully flipping shrimp about halfway through baking.
To make the sauce, combine hot sauce, butter, and garlic powder in a microwave-safe bowl. Add 1 tbsp. water and mix well. Set aside.
Once shrimp are cooked, carefully transfer shrimp to another bowl and set aside.
Microwave sauce for 30 seconds, or until hot. Stir until smooth. Add sauce to the bowl of shrimp, and toss to coat. Enjoy!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 7 shrimp)
Calories: 165
Fat: 3.5g
Sodium: 725mg
Carbs: 7g
Fiber: 0.5g
Sugars: <0.5g
Protein: 25.5g
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HG's Smokin' Hot B-fast Bacon-rito
Feeling Hot, Hot, Hot!
Don't get sucked in by fast-food breakfast items. With a little effort, you can make a morning meal that tastes just as good yet has way less fat and calories. Plus, you don't have to eat it in your car.
Ingredients:
2 tsp. fat-free sour cream
1 slice fat-free cheddar cheese
Dash cayenne pepper
1 slice center-cut bacon or turkey bacon
1/4 cup sliced onion (about 1/4th of an onion)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 medium-large high-fiber flour tortilla with 110 calories or less (like the kinds by La Tortilla Factory)
3 jarred jalapeño slices, chopped
Directions:
In a small microwave-safe bowl, combine sour cream, cheese, and cayenne pepper, breaking cheese into small pieces as you add it. Stir well and set aside.
Prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact cook time and temperature.) Once cool enough to handle, roughly chop and set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes.
Add egg substitute to the skillet with the onion and scramble until fully cooked, about 3 minutes. Set aside.
Place tortilla on a microwave-safe plate and warm in the microwave, about 10 seconds. Scoop egg scramble into the center of the tortilla and set aside.
Microwave the cheese mixture for 15 seconds, or until hot. Mix well, until mostly smooth, and immediately spoon over the egg scramble.
Top with bacon and jalapeño. Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. Place burrito seam-side down on the microwave-safe plate, and microwave for 30 seconds, or until hot.
Slice it in half or bite right in. Enjoy!
MAKES 1 SERVING
Serving Size: 1 burrito (entire recipe)
Calories: 250
Fat: 5g
Sodium: 1,047mg
Carbs: 33g
Fiber: 6.5g
Sugars: 5g
Protein: 24.5g
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HG's Chilly Chocolate Mudslide
Choc It to Me!
Straight from the pages of Hungry Girl Happy Hour, a chocolate cocktail with a serious KICK... YEE-HAAA! Get ready for sippable bliss...
Ingredients:
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
2 no-calorie sweetener packets (like Splenda or Truvia)
2 oz. (1/4 cup) light vanilla soymilk
1 1/2 oz. (3 tbsp.) vodka
1/2 oz. (1 tbsp.) sugar-free calorie-free vanilla-flavored syrup (like the kind by Torani)
1 tsp. light chocolate syrup
1 cup crushed ice or 5 to 8 ice cubes
Optional topping: Fat Free Reddi-wip
Directions:
Combine cocoa mix with sweetener in a glass. Add 2 oz. (1/4 cup) hot water and stir to dissolve. Add soymilk and 1 oz. (2 tbsp.) cold water. Stir and transfer to a blender.
Add all other ingredients except optional topping to the blender, and blend at high speed until thoroughly mixed.
Pour and, if you like, top with a squirt of Fat Free Reddi-wip. Enjoy!
MAKES 1 SERVING
Serving Size: 1 mudslide (entire recipe)
Calories: 156
Fat: 0.5g
Sodium: 177mg
Carbs: 10g
Fiber: 1.25g
Sugars: 6g
Protein: 3g
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HG's 2-Cheese Sausage 'n Portabella Skillet
We've Got Skills... Er, Skillets!
A restaurant with both "steak" and "shake" in its name probably isn't going to be your number-one destination for a light breakfast. But boy do those morning skillet meals sound good! Luckily, we're bringing the flavor of this Steak 'n Shake dish to you and leaving the extra fat and calories by the fryolator...
Ingredients:
1 frozen meatless or turkey sausage patty with about 80 calories (like the kind by Morningstar Farms or Jimmy Dean)
1/2 cup sliced onion
1 large portabella mushroom, roughly chopped
2/3 cup frozen shredded hash browns
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. chopped garlic
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 tbsp. shredded fat-free cheddar cheese
Optional: salt, black pepper, chopped scallions
Directions:
Prepare sausage patty on the stove in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact temperature and cook time.) Once cool enough to handle, crumble or chop and set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring often, cook until slightly softened, about 3 minutes.
Reduce heat to medium low. Add chopped mushroom and hash browns to the skillet with the onion. Stirring occasionally, cook until mushroom pieces have softened and hash browns are hot, 5 - 6 minutes.
Raise heat to medium. Add cooked sausage pieces to the skillet with the veggie-hash mixture. Add egg substitute, garlic, and cheese wedge, breaking cheese wedge into pieces as you add it. Scramble until egg substitute is just cooked, about 3 minutes.
Transfer mixture to a microwave-safe plate. Sprinkle with cheddar cheese.
Microwave for 30 seconds, until cheese has just melted. If you like, season to taste with salt and pepper and top with scallions. Dig in!
MAKES 1 SERVING
Serving Size: 1 skillet (entire recipe)
Calories: 323
Fat: 6g
Sodium: 918mg
Carbs: 28g
Fiber: 3.5g
Sugars: 6.5g
Protein: 33g
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HG's Totally Nuts Creamy Chicken Salad Sandwich
Yes Pe-can!
Creamy scoopable salads are SO GOOD, especially when they're packed with fruit. Add in delicious pecans, and they're even better. Put some in a sandwich? HOLY COW, you've got a handheld masterpiece. Just make sure you eat our version and not the one from Arby's. This recipe serves two, so call a friend or save some for another day!
Ingredients:
1/2 cup fat-free mayonnaise
1/8 tsp. garlic powder
1/8 tsp. salt
4 oz. cooked and chopped skinless lean chicken breast
1/4 cup halved red seedless grapes
1/4 cup chopped apple
2 tbsp. chopped celery
1 1/2 tbsp. chopped pecans
4 slices light bread, honey-wheat flavor if available
2 large lettuce leaves
Directions:
Place mayo, garlic powder, and salt in a large bowl; mix well. Add chicken and stir to coat. Add grapes, apple, celery, and pecans; stir well and set aside.
To make each sandwich, lightly toast bread slices (if you like). Lay out 1 bread slice and top with a lettuce leaf. Evenly place half of the chicken salad (about 3/4 cup) over the lettuce. Top with the other bread slice.
Repeat with remaining bread, lettuce, and chicken salad to make the second sandwich. (Or cover and refrigerate the remaining chicken salad, and assemble that sandwich another day.)
Enjoy!
MAKES 2 SERVINGS
Serving Size: 1 sandwich (half of recipe)
Calories: 254
Fat: 7g
Sodium: 923mg
Carbs: 34g
Fiber: 6.5g
Sugars: 11g
Protein: 20g
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MON TUES WED THURS FRI
06.21.11
HG's Big Beef 'n Bacon Meatloaf
Meatloaf Gets Meatier!
Just because you've got a soft spot for Mom's meatloaf doesn't mean you can't try a new recipe... Our Big Beef 'n Bacon Meatloaf is where it's at!
Ingredients:
6 slices center-cut bacon or turkey bacon
1 cup chopped mushrooms
1/2 cup chopped onion
1 1/4 lbs. raw extra-lean ground beef
1/2 cup canned crushed tomatoes
3 tbsp. hickory-flavored BBQ sauce, divided
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
2 tbsp. ketchup
Directions:
Preheat oven to 400 degrees. Spray a loaf pan with nonstick spray and set aside.
Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Remove bacon and, once cool enough to handle, chop or crumble. Set aside.
If needed, clean and dry skillet. Re-spray skillet and return to medium heat. Add mushrooms and onion. Stirring occasionally, cook until completely softened, 5 - 7 minutes. Remove from heat and, once cool enough to handle, blot away any excess moisture with paper towels. Transfer veggies to a large bowl. Add about three-fourths of the bacon, and set the rest aside for topping. To the bowl, add beef, tomatoes, 2 tbsp. BBQ sauce, salt, pepper, onion powder, and garlic powder. Mix thoroughly.
Transfer mixture to the loaf pan; if needed, smooth out the surface with the back of a spatula or spoon. Set aside.
In a small bowl, combine ketchup with remaining tablespoon of BBQ sauce and mix well. Evenly top meatloaf with the BBQ-ketchup mixture and sprinkle with remaining bacon.
Bake in the oven until meatloaf is fully cooked, about 50 minutes.
Slice, serve, and enjoy!
MAKES 5 SERVINGS
Serving Size: 1 slice (1/5th of recipe)
Calories: 224
Fat: 8g
Sodium: 707mg
Carbs: 10g
Fiber: 1g
Sugars: 7g
Protein: 26g
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HG's Nutty-Good PB Brownies
Pretty Brilliant!
Since peanut butter plus chocolate is one of the best combinations of all time, it only made sense to add peanut butter to our awesome, cake-like brownies... Tada!
Ingredients:
One 18.25-oz. box moist-style devil's food cake mix
One 15-oz. can pure pumpkin (Libby's is best!)
1/4 cup creamy reduced-fat peanut butter, room temperature
1 tbsp. light soymilk (plain or vanilla) or fat-free milk (whatever you have on hand)
Directions:
Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.
In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.
In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.
Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.
Allow to cool, and then cut into 16 pieces. Enjoy!
MAKES 16 SERVINGS
Serving Size: 1 brownie (1/16th of recipe)
Calories: 160
Fat: 4g
Sodium: 293mg
Carbs: 30g
Fiber: 2g
Sugars: 15.5g
Protein: 2.5g
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Orange You Glad?
Even the pickiest eaters have a weakness for the deep-fried, sweetly sauced Chinese-style dish known as orange chicken. But skip the fatty original -- our swap is SO INSANELY GOOD, you may swear off takeout versions forever.
Ingredients:
1/4 cup whole-wheat flour
10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
1/8 tsp. each salt and black pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup fat-free chicken broth
1 tbsp. cornstarch
1 1/2 tbsp. low-sugar orange marmalade
1 1/2 tbsp. seasoned rice vinegar
1 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. reduced-sodium/lite soy sauce
1 tsp. chopped garlic
1 tsp. chopped ginger
Dash red pepper flakes
2 tbsp. chopped scallions
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Place flour in a wide bowl.
Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.
One at a time, shake chicken pieces to remove excess egg and coat with flour. Evenly lay chicken pieces on the baking sheet.
Bake for 10 minutes, or until chicken is cooked through.
In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes.
Remove skillet from heat, add chicken, and toss to coat. Serve topped with scallions and enjoy!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 1 cup)
Calories: 284
Fat: 2g
Sodium: 910mg
Carbs: 26g
Fiber: 2g
Sugars: 8.5g
Protein: 37g
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HG's Cara-mellow Coffee Freeze
All Good Things Must Come to a Blend...
We can't remember a time without freezy-licious blended coffee drinks, can you? Get your blender out and whip up our latest lightened-up swap ASAP! Sweet caramel insanity...
Ingredients:
1 tsp. instant coffee granules
2 no-calorie sweetener packets (like Splenda or Truvia)
1 tbsp. plus 1 tsp. fat-free or light caramel dip (like the kinds by Marzetti), divided
1/4 cup light vanilla soymilk
One 60-calorie sugar-free caramel pudding snack (like the kind by Snack Pack)
1 1/2 cups crushed ice or 8 - 12 ice cubes
2 tbsp. Fat Free Reddi-wip
Directions:
In a tall glass, combine coffee granules, sweetener, and 1 tbsp. caramel dip. Add 1/4 cup very hot water and stir until ingredients have dissolved. Transfer to a blender. Rinse the glass, if needed, and set aside.
To the blender, add all other ingredients except the remaining 1 tsp. caramel dip and the Reddi-wip. Blend at high speed until completely mixed. Transfer to the tall glass and set aside.
Place remaining 1 tsp. caramel dip in a small microwave-safe bowl and microwave for 10 seconds, or until very warm.
Top drink with Reddi-wip and drizzle with the warm caramel dip. Enjoy!
MAKES 1 SERVING
Serving Size: entire recipe (about 12 oz.)
Calories: 158
Fat: 2g
Sodium: 289mg
Carbs: 34g
Fiber: <0.5g
Sugars: 13.5g
Protein: 2.5g
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HG's Big Deal Burger-dilla
Good I-'dilla!
We enjoy combining two different foods to create ONE crazy food item as much as the peeps at Applebee's. We just like to leave out most of the extra fat and calories. Do things OUR way... Make a Big Deal Burger-dilla!
Ingredients:
1 tbsp. fat-free ranch dressing
1 tsp. taco sauce
1 Boca Original Vegan Meatless Burger
2 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Original (not Large) tortillas, or alternative
1/4 cup shredded fat-free cheddar cheese, divided
1/2 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
2 tbsp. pico de gallo or chunky salsa
1/4 cup shredded lettuce
Directions:
To make the sauce, combine ranch dressing with taco sauce in a small bowl. Mix well and set aside.
Prepare burger patty on the stove in a skillet sprayed with nonstick spray. (Refer to package instructions for exact temperature and time.) Set aside and allow skillet to cool.
Lay one tortilla flat on a dry surface and spread with sauce. Sprinkle with 2 tbsp. cheese and the bacon. Top with pico de gallo or salsa, lettuce, cooked patty, and remaining 2 tbsp. cheese. Top with other tortilla.
Re-spray skillet and gently place quesadilla burger in it. Bring to medium-high heat on the stove. Cook until cheese has melted and outsides are lightly browned, about 2 minutes per side, flipping carefully and pressing down with a spatula to seal.
Dig in!
MAKES 1 SERVING
Serving Size: 1 burger (entire recipe)
Calories: 259
Fat: 5.5g
Sodium: 1,372mg
Carbs: 34g
Fiber: 18.5g
Sugars: 2g
Protein: 33.5g
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HG's Mega-Delicious Chipotle Chicken Panini
Chick Power!
Someone HAD to replicate the delicious and tempting chipotle chicken sandwich from Panera Bread. We stepped up to the challenge. Did we succeed? You be the judge. (But we totally did!)
Ingredients:
Sauce
1 1/2 tbsp. fat-free mayonnaise
1/2 tsp. adobo sauce (from canned chipotle peppers) or chipotle hot sauce (like the kind by Tabasco)
2 dashes onion powder
2 dashes garlic powder
Sandwich
One 100-calorie flat sandwich bun (like Arnold Select/Oroweat Sandwich Thins)
2 oz. cooked skinless lean chicken breast, shredded or pulled into pieces
1 tbsp. roughly chopped fresh basil
2 thin slices red onion
2 slices plum tomato
1 stick light string cheese, shredded or pulled into pieces
Directions:
In a medium bowl, combine ingredients for the sauce and mix well. Set aside.
Split bun in half and lay the halves flat, split sides up. Evenly spread half of the sauce onto the bun halves, leaving half of the sauce in the bowl. Set aside.
To the bowl with the remaining sauce, add chicken and toss to coat. Set aside.
Evenly top one bun half with basil, onion, tomato, saucy chicken, and cheese. Place the other half on top, sauce side down.
Bring a grill pan sprayed with nonstick spray to medium-high heat on the stove. Place sandwich in the pan. Using a spatula, press down gently but firmly to seal the sandwich. Grill until hot and lightly browned, about 2 minutes per side, flipping carefully and pressing down with the spatula to seal.
Cut in half (or not) and enjoy!
MAKES 1 SERVING
Serving Size: entire recipe (1 sandwich)
Calories: 256
Fat: 5.25g
Sodium: 700mg
Carbs: 28.5g
Fiber: 5.5g
Sugars: 6g
Protein: 27g
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HG's Sweet 'n Sticky Sesame Chicken
Who Says? Ses-a-ME!
Sure, crunchy chicken smothered in sweet Asian sauce is delicious... but HELLO!? It's deep-fried and super-fatty! Our Sweet 'n Sticky Sesame Chicken is crispy and coated with an amazingly thick and delicious sauce... and there's no frying (or obscene nutritionals) involved. Try it, okay? Do it!
Ingredients:
10 oz. raw boneless skinless lean chicken breast, chopped into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup whole-wheat flour, divided
1/4 cup fat-free chicken broth
1 tbsp. cornstarch
2 tbsp. sugar-free pancake syrup
2 tbsp. seasoned rice vinegar
1 tbsp. ketchup
1/2 tbsp. lite/low-sodium soy sauce
1/2 tsp. sesame oil
1/2 tsp. crushed garlic
1 tsp. sesame seeds
2 tbsp. thinly sliced scallions
Optional: crushed red pepper
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
Place chicken in a bowl, season with salt and pepper, and cover with egg substitute. Toss to coat and set aside.
Place 2 tbsp. flour in another bowl. Use a fork to transfer half of the chicken to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat chicken with flour, and then transfer to the baking sheet. Wipe the bowl clean, and then repeat with remaining flour and chicken.
Bake chicken in the oven until fully cooked, about 10 minutes.
Meanwhile, to make the sauce, combine broth with cornstarch in a small nonstick pot and stir to dissolve. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well and bring to medium heat on the stove. Stirring often, cook until thick enough to coat a spoon, 2 - 3 minutes. Set aside.
Place cooked chicken in a bowl, top with sauce, and toss to coat. Sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe, about 1 cup
Calories: 288
Fat: 4g
Sodium: 815mg
Carbs: 24g
Fiber: 2.25g
Sugars: 6g
Protein: 37g
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HG's Pow! Sock! Bam! Jambalaya
Have a Rice Day!
Quit rubbing your eyes and pinching yourselves, people -- YES, we've made a calorie-friendly jambalaya! If it's spicy, sausage-packed comfort food you crave, you'll wanna save this recipe...
Ingredients:
6 oz. (about 2 links) fully cooked chicken sausage (like the kind by Applegate Farms), sliced into coins
One 14.5-oz. can fire-roasted diced tomatoes (not drained)
1 onion, chopped
1 green bell pepper, seeded, chopped
1 cup chopped celery
1 cup low-sodium fat-free chicken broth
1/2 cup uncooked brown rice
1 tbsp. chopped garlic
1 tsp. Cajun seasoning
1/2 tsp. hot sauce, or more to taste
1/4 tsp. dried oregano
1/4 tsp. dried thyme
6 oz. raw shrimp, tails removed, deveined, chopped
Optional: salt and black pepper
Directions:
Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly. Bring to a boil.
Reduce heat to medium low. Cover and simmer until veggies are tender and rice is fluffy, about 35 minutes. Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes.
If you like, season to taste with salt, black pepper, and additional hot sauce. Serve and enjoy!!!
MAKES 4 SERVINGS
Serving Size: 1 1/2 cups
Calories: 256
Fat: 5.5g
Sodium: 688mg
Carbs: 30.5g
Fiber: 3.5g
Sugars: 6.5g
Protein: 20g
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HG's Ab-Fab Artichoke Crab Dip
Slam Dunk!
For something creamy, delicious, and CRAB-TASTIC to dip things in, don't look to restaurants! Our new swap ROCKS... and it's not just a dip for baked chips and cut veggies. Try stuffing a chicken breast, a bell pepper, or even just your face with it... sans chips!
Ingredients:
1/4 cup fat-free cream cheese
2 wedges The Laughing Cow Light Creamy Swiss cheese
One 14-oz. can artichoke hearts, drained and chopped
8 oz. (about 1 1/2 cups) roughly chopped imitation crabmeat or high-quality real crabmeat
1/2 cup fat-free sour cream
1 tsp. chopped garlic
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper, or more to taste
1/8 tsp. salt, or more to taste
1/8 tsp. cayenne pepper, or more to taste
2 tbsp. reduced-fat Parmesan-style grated topping
Directions:
Place cream cheese and cheese wedges in a large microwave-safe bowl. Microwave for 30 - 45 seconds, until soft. Stir until blended.
Add all other ingredients except Parm-style topping to the bowl. Mix thoroughly.
Microwave for 1 minute; stir well. Top with Parm-style topping and microwave for 1 additional minute, or until dip is warm. Dig in!
MAKES 8 SERVINGS
Serving Size: 1/3 cup
Calories: 79
Fat: 1.5g
Sodium: 556mg
Carbs: 9g
Fiber: 0.75g
Sugars: 3.5g
Protein: 6.5g
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HG's Flat-tastic Ranchy Bacon Wrap
Hip to Be Square!
T. Bell's wacky Bacon Ranch Tortada SOUNDS delicious, but is it really worth the hefty stats? NAH. Our Flat-tastic Ranchy Bacon Wrap is a much better way to go!
Ingredients:
1 tbsp. fat-free ranch dressing
1 tbsp. mashed avocado
2 oz. cooked skinless lean chicken breast, chopped
1/4 cup shredded lettuce
2 tbsp. chopped tomato
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla
Directions:
To make the filling, combine dressing with avocado in a bowl and mix well. Add all other ingredients except the tortilla. Toss to coat.
Lay tortilla flat on a clean, dry surface. Spoon filling onto the center. Carefully fold the tortilla sides toward the center, followed by the top and bottom, overlapping to enclose the filling and form a square. Press gently to seal.
Bring a skillet sprayed with nonstick spray to medium-high heat. Carefully place the wrap in the skillet, seam side down, and cook for 3 - 4 minutes. Gently flip and cook for an additional 2 - 3 minutes, until lightly browned.
Slice in half diagonally or just bite right in. Tor-TADA!
MAKES 1 SERVING
Serving Size: 1 wrap (entire recipe)
Calories: 233
Fat: 8g
Sodium: 712mg
Carbs: 24.5g
Fiber: 13.5g
Sugars: 3g
Protein: 27g
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HG's Pepperoni-Poppin' Veggie Calzone
Dough the Right Thing!
Calzones just went from being incredibly fattening Italian classics to completely guilt-free HG classics. Sure this recipe may be a little more involved than some HG creations, but the results are BEYOND worth it. Have fun... Get messy... Make our Pepperoni-Poppin' Veggie Calzones!
Ingredients:
1 cup canned crushed tomatoes (with basil, if available)
Dash Italian seasoning, or more to taste
2 sticks light string cheese
2 cups chopped brown mushrooms
1/2 cup thinly sliced onion
2 cups roughly chopped spinach leaves
1/2 tbsp. chopped garlic
1 1/2 oz. (about 25 pieces) turkey pepperoni, chopped
1 package Pillsbury Classic Pizza Crust refrigerated dough
Whole-wheat flour, for dusting
5 tsp. reduced-fat Parmesan-style grated topping
Optional: garlic powder, onion powder, crushed red pepper
Directions:
Preheat oven to 375 degrees. In a microwave-safe bowl, season tomatoes with Italian seasoning and any optional spices. Set aside.
Break string cheese sticks into 3rds, place in a food processor/blender, and blend at high speed until shredded/grated. (Or just tear into pieces and roughly chop.) Set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion. Stirring occasionally, cook until softened, about 4 minutes. Transfer to a bowl lined with paper towels to absorb moisture. Set aside.
Add spinach and garlic to the skillet. Stirring frequently, cook until wilted, about 1 minute. Add to the bowl with mushrooms and onion. Remove paper towels. Blot veggies with more towels to remove excess liquid.
Add pepperoni and half of seasoned tomatoes to veggies. Mix well. This is your filling. Set aside. Spray a baking sheet with nonstick spray. Set aside. Unroll dough sheet, and make sure it's even in thickness. Slice into 5 strips, each about 3" X 9".
Sprinkle workspace with flour, and place one dough strip in the center. Fold strip in half twice, and flatten with your palm. Use a rolling pin dusted with flour to roll dough into a large oval-ish shape, with longer sides on top and bottom. Place 1/5th of filling in the center. Top with 1/5th of grated/shredded cheese and 1 tsp. Parm. Stretch and pull the top of dough over filling to meet the bottom, forming a crescent. Use your fingers or a fork to firmly seal edges. (Doesn't need to look perfect!) Carefully transfer to baking sheet. Repeat 4 times with remaining ingredients, re-sprinkling space with flour, if needed.
Poke a few slits in each calzone, to let steam escape. Bake 16 - 18 minutes, until golden brown. Meanwhile, heat remaining tomatoes in the microwave. Let calzones cool slightly; serve with tomatoes for dipping!
MAKES 5 SERVINGS
Serving Size: 1 calzone with sauce (1/5th of recipe)
Calories: 279
Fat: 5.25g
Sodium: 946mg
Carbs: 44g
Fiber: 2.5g
Sugars: 8g
Protein: 14g
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HG's Cherry Bomb Iced Mocha
Play It Cool...
We're big fans of Starbucks. But when the coffee chain comes out with a drink that's way higher in calories than need be, we bypass the real deal and make a delicious low-calorie swap... much like this one, our Cherry Bomb Iced Mocha!
Ingredients:
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
2 tsp. instant coffee granules
2 tsp. fat-free non-dairy powdered creamer (like the kind by Coffee-mate)
1 1/2 tsp. mini semi-sweet chocolate chips, divided
1/4 cup light vanilla soymilk
2 tbsp. sugar-free calorie-free black cherry syrup (Torani's is the best!)
1/4 cup Fat Free Reddi-wip
Directions:
Place cocoa mix, coffee granules, powdered creamer, and 1 tsp. chocolate chips in a large glass. Add 1/4 cup very hot water and stir until ingredients have completely dissolved.
Add soymilk, syrup, and 1/2 cup cold water. Mix well. Add lots of ice (crushed is best!), and top with Reddi-wip. Sprinkle with remaining 1/2 tsp. chocolate chips. Now enjoy!
Serving Size: 1 large drink with whipped topping (entire recipe)
Calories: 114
Fat: 2.5g
Sodium: 193mg
Carbs: 17g
Fiber: 1.5g
Sugars: 9g
Protein: 4g
Super Stuffed Eggplant
PER SERVING (1 stuffed eggplant half): 284 calories, 6.5g fat, 730mg sodium, 41g carbs, 13.5g fiber, 17g sugars, 21g protein -- PointsPlus® value 7*
When you need a BIG serving of something super-satisfying, this dish has your back. That's our kind of support system!
Ingredients:
1 large eggplant, stem end removed
1 cup chopped onion
1 cup chopped brown mushrooms
3/4 cup chopped zucchini
3/4 cup seeded and chopped tomato (about 1 large tomato)
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup light or low-fat ricotta cheese
2 tbsp. tomato paste
2 tsp. chopped garlic
1/2 tsp. Italian seasoning
1/4 tsp. salt
2 sticks light string cheese
2 tbsp. reduced-fat Parmesan-style grated topping
Directions:
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Halve the eggplant lengthwise. Carefully cut along the inside of each half, about 1/2 inch from the skin. Scoop out the insides and finely chop. Place the hollow eggplant shells on the baking sheet, cut sides up.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add chopped eggplant, onion, mushrooms, and zucchini. Cook and stir until mostly softened, about 6 minutes.
Transfer to a bowl and blot away excess moisture. Thoroughly stir in all remaining ingredients except string cheese and Parm-style topping. Divide mixture between eggplant shells, lightly packing down until even.
Bake until shells have fully softened and tops have slightly browned, about 25 minutes. Leave oven on.
Meanwhile, break each stick of string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)
Sprinkle shredded string cheese and Parm-style topping over eggplant halves. Bake until shredded cheese has melted, about 5 minutes. Enjoy!
MAKES 2 SERVINGS
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Holla for Marsala!
Another classic dish zapped by HG's magic wand, and the results are INSANE (in a good way, of course). Happy Valentine's Day!
Ingredients:
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 cup fat-free chicken broth
1/4 cup marsala wine
1 tsp. cornstarch
1 1/2 cups sliced mushrooms
Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/4 tsp. each salt and black pepper
1/4 tsp. dried basil
Directions:
In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted.
In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, 5 - 7 minutes.
Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally.
Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes. Serve it and love it!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (1 cutlet with sauce and mushrooms)
Calories: 240
Fat: 4g
Sodium: 785mg
Carbs: 8.5g
Fiber: 0.5g
Sugars: 4.5g
Protein: 34.5g
PointsPlus® value 5*
HG Tip! To pound a chicken
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HG's Too-Good Turtle Cheesecake
Yes, Please-Cake!
Today's recipe has nothing to do with hard-shelled reptiles. The turtles that inspired this amazing cheesecake are the gooey, chocolatey, nutty candies that are usually really high in fat and calories. Yes, THOSE turtles. Are you ready for this?
Ingredients:
Cheesecake
16 oz. fat-free cream cheese, room temperature
1/2 cup granulated sugar (or HG Alternative)
1 tsp. vanilla extract
6 oz. (about 3/4 cup) fat-free vanilla Greek yogurt (like the kind by Chobani), room temperature
3 large egg whites or 1/2 cup liquid egg whites, room temperature
2 tbsp. lemon juice, room temperature
2 tbsp. all-purpose flour
2 tbsp. mini semi-sweet chocolate chips
Topping
1 sheet (4 crackers) chocolate graham crackers, crushed
1/4 cup fat-free or light caramel dip (like the kinds by Marzetti)
1/4 cup chopped pecans
Directions:
Preheat oven to 350 degrees. Spray a 9" springform cake pan with nonstick spray.
Set out all cheesecake ingredients. Combine cream cheese, sugar, and vanilla extract in a large bowl. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continuing to beat the mixture, gradually add yogurt, egg whites, lemon juice, and flour. Beat until thoroughly mixed, about 2 minutes.
Evenly pour mixture into the cake pan. Sprinkle with chocolate chips. Bake until firm, 40 - 45 minutes.
Once cheesecake has completely cooled, evenly top with crushed graham crackers. Drizzle with caramel dip and sprinkle with pecans.
Refrigerate until chilled, at least 1 hour. Release springform, slice, and dig in!
MAKES 8 SERVINGS
Serving Size: 1 slice (1/8th of recipe)
Calories: 213
Fat: 4.5g
Sodium: 420mg
Carbs: 32g
Fiber: 0.5g
Sugars: 24g
Protein: 12g
PointsPlus® value 6*
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Club-Chomping
Some clubhouses have a no-boys-allowed rule, but we welcome all people -- it's extra calories and excess fat grams that we choose to keep out. This recipe is welcome ANYTIME. We think you'll agree...
Ingredients:
1/4 cup chopped onion
1/4 cup chopped bell pepper
2 tsp. fat-free ranch dressing
1/8 tsp. hot sauce
1/2 oz. mashed avocado (about 1 tbsp.)
Dash each chili powder, ground cumin, and garlic powder
1 medium-large high-fiber flour tortilla with 110 calories or less (like the kind by La Tortilla Factory)
1/4 cup shredded fat-free cheddar cheese
2 oz. cooked and chopped skinless chicken breast
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
Optional: fat-free sour cream, salsa
Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove from skillet and set aside.
In a small bowl, mix ranch dressing with hot sauce. In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.
Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.
If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
Slice into wedges, and if you like, serve or top with sour cream and salsa!
MAKES 1 SERVING
Serving Size: 1 quesadilla (entire recipe)
Calories: 309
Fat: 7g
Sodium: 996mg
Carbs: 34g
Fiber: 8.5g
Sugars: 5g
Protein: 32g
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HG's Oh Honey! Walnut Shrimp
A Run for Your Honey
While certain dishes at Chinese restaurants are fairly safe, nutritionally speaking, a few are clearly off-limits. Take one look at a plate of fried shrimp coated in a sweet 'n creamy sauce and studded with walnuts, and you'll know the truth -- it's a calorie disaster. Not our version! We turned a no-no into a yes-yes -- so eat-eat!
Ingredients:
2 1/2 tbsp. whole-wheat flour
2 dashes salt
Dash black pepper
8 oz. raw large shrimp, peeled, tails removed, deveined (about 16 shrimp)
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. fat-free mayonnaise
1 tbsp. honey
1 drop lemon juice
Dash chili powder
1 tbsp. chopped walnuts
Serving suggestion: steamed sugar snap peas
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
In a wide sealable container, combine flour with a dash each salt and pepper. Seal and shake to mix. Set aside.
Make sure shrimp are dry. (Blot well with paper towels.) Place in a bowl with egg substitute, and gently toss to coat.
One at a time, gently shake shrimp to remove excess egg substitute and transfer to the seasoned flour; flip to evenly coat. Place on the baking sheet, evenly spaced.
Lightly mist shrimp with nonstick spray. Bake in the oven for 5 minutes. Flip shrimp. Bake until cooked through and slightly crispy, about 5 more minutes. Transfer to a bowl and set aside.
Meanwhile, in a small microwave-safe bowl, combine mayo, honey, lemon juice, chili powder, and remaining dash salt. Whisk until smooth.
Just before serving, microwave mayo mixture for 20 seconds, or until hot. Stir until smooth. Add to the shrimp bowl and toss to coat. Serve (over steamed sugar snap peas, if you like) and top with walnuts. Enjoy!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 8 shrimp)
Calories: 208
Fat: 4g
Sodium: 658mg
Carbs: 18.5g
Fiber: 1g
Sugars: 10g
Protein: 24g
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HG's Great Garlic Miracle Mashies
Mash of the Titans!
We conquered classic mashed potatoes a long time ago. But with all the delicious variations out there, our work is far from done. So we took on a beloved restaurant staple -- garlic mashed potatoes. The result? Taste and see!
Ingredients:
1 head of garlic
1 tsp. olive oil
1 medium-sized russet potato (about 12 oz.)
5 cups cauliflower florets (about 1 head)
3 tbsp. fat-free half & half
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 tsp. salt, or more to taste
Optional: black pepper, chopped chives
Directions:
Preheat oven to 425 degrees.
Remove papery outer layer from garlic, leaving skins around the cloves intact. Slice off the top of the garlic head, 1/4 - 1/2 inch, exposing the tops of the cloves. Place garlic on a piece of foil, drizzle with oil, and use your fingers to coat. Wrap foil tightly around garlic, enclosing it completely. Place in a baking pan.
Bake garlic in the oven for about 40 minutes, until soft enough to mash. Set aside to slightly cool.
Meanwhile, bring a large pot of water to a boil on the stove. While waiting for the water to boil, peel and cube the potato. Add potato and cauliflower to boiling water. Return to a boil, and then reduce heat to medium. Cook until potato and cauliflower are very tender, 15 - 20 minutes.
Drain water and transfer potato and cauliflower to a large bowl; set aside. Once foil-wrapped garlic is cool enough to handle, unwrap garlic and remove cloves; discard skin. Add the soft cloves to the large bowl.
To the bowl, add half & half, butter, and salt. Mash it all together with a potato masher, until completely blended. If you like, season to taste with pepper and additional salt. If needed, bring to desired temperature in the microwave or oven. Top with chopped chives, if you like, and enjoy!
MAKES 5 SERVINGS
Serving Size: about 3/4 cup (1/5th of recipe)
Calories: 120
Fat: 3g
Sodium: 315mg
Carbs: 20.5g
Fiber: 3.5g
Sugars: 3.5g
Protein: 4g
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HG's Hungry Mac 'Bella Stack Burger
Baby Got Stack!
We FINALLY tackled the Big Mac! And by that we mean we took it on and made it over in typical HG fashion. At no point did any HG employees physically wrestle a Big Mac to the ground... that we know of. Enough silliness -- on to the recipe!
Ingredients:
Sauce
1 1/2 tbsp. fat-free Thousand Island dressing
1/8 tsp. granulated sugar
1/8 tsp. white wine vinegar
1 tsp. finely minced onion or 1/2 tsp. dried minced onion
Sandwich
2 portabella mushroom caps
1 1/2 small light hamburger buns (1 top and 2 bottoms), or HG Alternative!
1/4 cup shredded lettuce, divided
1 slice fat-free American cheese
1 tbsp. diced onion, divided
3 hamburger dill pickle chips
Directions:
To make the sauce, combine dressing, sugar, and vinegar in a small bowl. Mix well. Stir in minced onion and set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Place mushroom caps side by side in the skillet, rounded sides down. Cover and cook until soft, about 4 minutes per side.
Place one bun bottom on a plate, and spread with half of the sauce. Top with half of the lettuce (2 tbsp.), followed by the cheese slice. Place one cooked mushroom cap on top, and sprinkle with half of the diced onion (1/2 tbsp.).
Spread remaining half of the sauce on the other bun bottom, and place it on the sandwich, sauce side up. Top with pickle chips and the remaining 2 tbsp. lettuce. Top with the remaining mushroom cap and remaining 1/2 tbsp. onion.
Add the bun top and open wide!
MAKES 1 SERVING
Serving Size: entire recipe
Calories: 234
Fat: 2g
Sodium: 946mg
Carbs: 45g
Fiber: 9.5g
Sugars: 12g
Protein: 14.5g
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HG's Sausage-Topped Pizza Swap
Meat & Greet!
While trying to figure out the next pizza-related recipe to add to our already formidable list, we had a bunch of ideas... some better than others. (Cream of Wheat-za? Um, gross.) We decided it was time for a straight-up sausage-pie swap -- YUM! Read the recipe now; make the pizza later!
Ingredients:
1 frozen meatless or turkey sausage patty with about 80 calories (like the kind by Morningstar Farms or Jimmy Dean)
2 tbsp. diced bell pepper
2 tbsp. diced onion
1 stick light string cheese
1 whole-wheat or high-fiber pita with about 125 calories
2 tbsp. jarred pizza sauce
Optional toppings: garlic powder, red pepper flakes
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add sausage patty and cook for 4 minutes.
Flip sausage patty and continue to cook for 2 minutes.
Add veggies to the skillet with the sausage and cook for about 2 minutes, until sausage is hot and cooked through and veggies have slightly softened and lightly browned. Remove from heat and set aside.
Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded/grated. (Or tear into pieces and roughly chop.) Set aside.
Place pita on the baking sheet. Evenly spread pizza sauce onto the pita, leaving a 1/2-inch border around the edge. Sprinkle cheese over the sauce and set aside.
Once cool enough to handle, roughly chop sausage patty. Sprinkle chopped sausage and veggies over the cheese.
Bake in the oven until hot and toasty, 10 - 12 minutes.
If you like, season to taste with garlic powder, red pepper flakes, or your guilt-free pizza toppings of choice. Enjoy!
MAKES 1 SERVING
Serving Size: entire recipe
Calories: 290
Fat: 8g
Sodium: 834mg
Carbs: 33g
Fiber: 7g
Sugars: 3g
Protein: 19g
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HG's Buffalicious Shrimp
Shrimp & Save!
What's more appealing than spicy, sauced-up shrimp? Spicy, sauced-up shrimp that tastes crazy-amazing and is low in fat and calories. Chow down, Hot Stuff!
Ingredients:
Shrimp
2 tbsp. whole-wheat flour
Dash each salt, garlic powder, and onion powder
8 oz. raw large shrimp (about 14 shrimp), peeled, tails removed, and deveined
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
Sauce
1 1/2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
Dash garlic powder
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
To make the coating for the shrimp, combine flour with spices in a sealable plastic bag or container. Seal and shake to mix. Transfer to a plate, evenly spreading out the seasoned flour, and set aside.
Make sure shrimp are as dry as possible. (Blot with paper towels to soak up moisture.) Transfer to a bowl, top with egg substitute, and gently toss to coat.
One at a time, gently shake shrimp to remove excess egg substitute and then transfer to the seasoned flour. Flip to evenly coat with flour and place on the baking sheet, evenly spaced.
Lightly mist shrimp with nonstick spray. Bake in the oven until cooked through and slightly crispy, about 10 minutes, carefully flipping shrimp about halfway through baking.
To make the sauce, combine hot sauce, butter, and garlic powder in a microwave-safe bowl. Add 1 tbsp. water and mix well. Set aside.
Once shrimp are cooked, carefully transfer shrimp to another bowl and set aside.
Microwave sauce for 30 seconds, or until hot. Stir until smooth. Add sauce to the bowl of shrimp, and toss to coat. Enjoy!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 7 shrimp)
Calories: 165
Fat: 3.5g
Sodium: 725mg
Carbs: 7g
Fiber: 0.5g
Sugars: <0.5g
Protein: 25.5g
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HG's Smokin' Hot B-fast Bacon-rito
Feeling Hot, Hot, Hot!
Don't get sucked in by fast-food breakfast items. With a little effort, you can make a morning meal that tastes just as good yet has way less fat and calories. Plus, you don't have to eat it in your car.
Ingredients:
2 tsp. fat-free sour cream
1 slice fat-free cheddar cheese
Dash cayenne pepper
1 slice center-cut bacon or turkey bacon
1/4 cup sliced onion (about 1/4th of an onion)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 medium-large high-fiber flour tortilla with 110 calories or less (like the kinds by La Tortilla Factory)
3 jarred jalapeño slices, chopped
Directions:
In a small microwave-safe bowl, combine sour cream, cheese, and cayenne pepper, breaking cheese into small pieces as you add it. Stir well and set aside.
Prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact cook time and temperature.) Once cool enough to handle, roughly chop and set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes.
Add egg substitute to the skillet with the onion and scramble until fully cooked, about 3 minutes. Set aside.
Place tortilla on a microwave-safe plate and warm in the microwave, about 10 seconds. Scoop egg scramble into the center of the tortilla and set aside.
Microwave the cheese mixture for 15 seconds, or until hot. Mix well, until mostly smooth, and immediately spoon over the egg scramble.
Top with bacon and jalapeño. Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. Place burrito seam-side down on the microwave-safe plate, and microwave for 30 seconds, or until hot.
Slice it in half or bite right in. Enjoy!
MAKES 1 SERVING
Serving Size: 1 burrito (entire recipe)
Calories: 250
Fat: 5g
Sodium: 1,047mg
Carbs: 33g
Fiber: 6.5g
Sugars: 5g
Protein: 24.5g
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HG's Chilly Chocolate Mudslide
Choc It to Me!
Straight from the pages of Hungry Girl Happy Hour, a chocolate cocktail with a serious KICK... YEE-HAAA! Get ready for sippable bliss...
Ingredients:
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
2 no-calorie sweetener packets (like Splenda or Truvia)
2 oz. (1/4 cup) light vanilla soymilk
1 1/2 oz. (3 tbsp.) vodka
1/2 oz. (1 tbsp.) sugar-free calorie-free vanilla-flavored syrup (like the kind by Torani)
1 tsp. light chocolate syrup
1 cup crushed ice or 5 to 8 ice cubes
Optional topping: Fat Free Reddi-wip
Directions:
Combine cocoa mix with sweetener in a glass. Add 2 oz. (1/4 cup) hot water and stir to dissolve. Add soymilk and 1 oz. (2 tbsp.) cold water. Stir and transfer to a blender.
Add all other ingredients except optional topping to the blender, and blend at high speed until thoroughly mixed.
Pour and, if you like, top with a squirt of Fat Free Reddi-wip. Enjoy!
MAKES 1 SERVING
Serving Size: 1 mudslide (entire recipe)
Calories: 156
Fat: 0.5g
Sodium: 177mg
Carbs: 10g
Fiber: 1.25g
Sugars: 6g
Protein: 3g
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HG's 2-Cheese Sausage 'n Portabella Skillet
We've Got Skills... Er, Skillets!
A restaurant with both "steak" and "shake" in its name probably isn't going to be your number-one destination for a light breakfast. But boy do those morning skillet meals sound good! Luckily, we're bringing the flavor of this Steak 'n Shake dish to you and leaving the extra fat and calories by the fryolator...
Ingredients:
1 frozen meatless or turkey sausage patty with about 80 calories (like the kind by Morningstar Farms or Jimmy Dean)
1/2 cup sliced onion
1 large portabella mushroom, roughly chopped
2/3 cup frozen shredded hash browns
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. chopped garlic
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 tbsp. shredded fat-free cheddar cheese
Optional: salt, black pepper, chopped scallions
Directions:
Prepare sausage patty on the stove in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact temperature and cook time.) Once cool enough to handle, crumble or chop and set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring often, cook until slightly softened, about 3 minutes.
Reduce heat to medium low. Add chopped mushroom and hash browns to the skillet with the onion. Stirring occasionally, cook until mushroom pieces have softened and hash browns are hot, 5 - 6 minutes.
Raise heat to medium. Add cooked sausage pieces to the skillet with the veggie-hash mixture. Add egg substitute, garlic, and cheese wedge, breaking cheese wedge into pieces as you add it. Scramble until egg substitute is just cooked, about 3 minutes.
Transfer mixture to a microwave-safe plate. Sprinkle with cheddar cheese.
Microwave for 30 seconds, until cheese has just melted. If you like, season to taste with salt and pepper and top with scallions. Dig in!
MAKES 1 SERVING
Serving Size: 1 skillet (entire recipe)
Calories: 323
Fat: 6g
Sodium: 918mg
Carbs: 28g
Fiber: 3.5g
Sugars: 6.5g
Protein: 33g
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HG's Totally Nuts Creamy Chicken Salad Sandwich
Yes Pe-can!
Creamy scoopable salads are SO GOOD, especially when they're packed with fruit. Add in delicious pecans, and they're even better. Put some in a sandwich? HOLY COW, you've got a handheld masterpiece. Just make sure you eat our version and not the one from Arby's. This recipe serves two, so call a friend or save some for another day!
Ingredients:
1/2 cup fat-free mayonnaise
1/8 tsp. garlic powder
1/8 tsp. salt
4 oz. cooked and chopped skinless lean chicken breast
1/4 cup halved red seedless grapes
1/4 cup chopped apple
2 tbsp. chopped celery
1 1/2 tbsp. chopped pecans
4 slices light bread, honey-wheat flavor if available
2 large lettuce leaves
Directions:
Place mayo, garlic powder, and salt in a large bowl; mix well. Add chicken and stir to coat. Add grapes, apple, celery, and pecans; stir well and set aside.
To make each sandwich, lightly toast bread slices (if you like). Lay out 1 bread slice and top with a lettuce leaf. Evenly place half of the chicken salad (about 3/4 cup) over the lettuce. Top with the other bread slice.
Repeat with remaining bread, lettuce, and chicken salad to make the second sandwich. (Or cover and refrigerate the remaining chicken salad, and assemble that sandwich another day.)
Enjoy!
MAKES 2 SERVINGS
Serving Size: 1 sandwich (half of recipe)
Calories: 254
Fat: 7g
Sodium: 923mg
Carbs: 34g
Fiber: 6.5g
Sugars: 11g
Protein: 20g
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MON TUES WED THURS FRI
06.21.11
HG's Big Beef 'n Bacon Meatloaf
Meatloaf Gets Meatier!
Just because you've got a soft spot for Mom's meatloaf doesn't mean you can't try a new recipe... Our Big Beef 'n Bacon Meatloaf is where it's at!
Ingredients:
6 slices center-cut bacon or turkey bacon
1 cup chopped mushrooms
1/2 cup chopped onion
1 1/4 lbs. raw extra-lean ground beef
1/2 cup canned crushed tomatoes
3 tbsp. hickory-flavored BBQ sauce, divided
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
2 tbsp. ketchup
Directions:
Preheat oven to 400 degrees. Spray a loaf pan with nonstick spray and set aside.
Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Remove bacon and, once cool enough to handle, chop or crumble. Set aside.
If needed, clean and dry skillet. Re-spray skillet and return to medium heat. Add mushrooms and onion. Stirring occasionally, cook until completely softened, 5 - 7 minutes. Remove from heat and, once cool enough to handle, blot away any excess moisture with paper towels. Transfer veggies to a large bowl. Add about three-fourths of the bacon, and set the rest aside for topping. To the bowl, add beef, tomatoes, 2 tbsp. BBQ sauce, salt, pepper, onion powder, and garlic powder. Mix thoroughly.
Transfer mixture to the loaf pan; if needed, smooth out the surface with the back of a spatula or spoon. Set aside.
In a small bowl, combine ketchup with remaining tablespoon of BBQ sauce and mix well. Evenly top meatloaf with the BBQ-ketchup mixture and sprinkle with remaining bacon.
Bake in the oven until meatloaf is fully cooked, about 50 minutes.
Slice, serve, and enjoy!
MAKES 5 SERVINGS
Serving Size: 1 slice (1/5th of recipe)
Calories: 224
Fat: 8g
Sodium: 707mg
Carbs: 10g
Fiber: 1g
Sugars: 7g
Protein: 26g
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HG's Nutty-Good PB Brownies
Pretty Brilliant!
Since peanut butter plus chocolate is one of the best combinations of all time, it only made sense to add peanut butter to our awesome, cake-like brownies... Tada!
Ingredients:
One 18.25-oz. box moist-style devil's food cake mix
One 15-oz. can pure pumpkin (Libby's is best!)
1/4 cup creamy reduced-fat peanut butter, room temperature
1 tbsp. light soymilk (plain or vanilla) or fat-free milk (whatever you have on hand)
Directions:
Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.
In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.
In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.
Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.
Allow to cool, and then cut into 16 pieces. Enjoy!
MAKES 16 SERVINGS
Serving Size: 1 brownie (1/16th of recipe)
Calories: 160
Fat: 4g
Sodium: 293mg
Carbs: 30g
Fiber: 2g
Sugars: 15.5g
Protein: 2.5g
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Orange You Glad?
Even the pickiest eaters have a weakness for the deep-fried, sweetly sauced Chinese-style dish known as orange chicken. But skip the fatty original -- our swap is SO INSANELY GOOD, you may swear off takeout versions forever.
Ingredients:
1/4 cup whole-wheat flour
10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
1/8 tsp. each salt and black pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup fat-free chicken broth
1 tbsp. cornstarch
1 1/2 tbsp. low-sugar orange marmalade
1 1/2 tbsp. seasoned rice vinegar
1 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. reduced-sodium/lite soy sauce
1 tsp. chopped garlic
1 tsp. chopped ginger
Dash red pepper flakes
2 tbsp. chopped scallions
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Place flour in a wide bowl.
Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.
One at a time, shake chicken pieces to remove excess egg and coat with flour. Evenly lay chicken pieces on the baking sheet.
Bake for 10 minutes, or until chicken is cooked through.
In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes.
Remove skillet from heat, add chicken, and toss to coat. Serve topped with scallions and enjoy!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 1 cup)
Calories: 284
Fat: 2g
Sodium: 910mg
Carbs: 26g
Fiber: 2g
Sugars: 8.5g
Protein: 37g
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HG's Cara-mellow Coffee Freeze
All Good Things Must Come to a Blend...
We can't remember a time without freezy-licious blended coffee drinks, can you? Get your blender out and whip up our latest lightened-up swap ASAP! Sweet caramel insanity...
Ingredients:
1 tsp. instant coffee granules
2 no-calorie sweetener packets (like Splenda or Truvia)
1 tbsp. plus 1 tsp. fat-free or light caramel dip (like the kinds by Marzetti), divided
1/4 cup light vanilla soymilk
One 60-calorie sugar-free caramel pudding snack (like the kind by Snack Pack)
1 1/2 cups crushed ice or 8 - 12 ice cubes
2 tbsp. Fat Free Reddi-wip
Directions:
In a tall glass, combine coffee granules, sweetener, and 1 tbsp. caramel dip. Add 1/4 cup very hot water and stir until ingredients have dissolved. Transfer to a blender. Rinse the glass, if needed, and set aside.
To the blender, add all other ingredients except the remaining 1 tsp. caramel dip and the Reddi-wip. Blend at high speed until completely mixed. Transfer to the tall glass and set aside.
Place remaining 1 tsp. caramel dip in a small microwave-safe bowl and microwave for 10 seconds, or until very warm.
Top drink with Reddi-wip and drizzle with the warm caramel dip. Enjoy!
MAKES 1 SERVING
Serving Size: entire recipe (about 12 oz.)
Calories: 158
Fat: 2g
Sodium: 289mg
Carbs: 34g
Fiber: <0.5g
Sugars: 13.5g
Protein: 2.5g
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HG's Big Deal Burger-dilla
Good I-'dilla!
We enjoy combining two different foods to create ONE crazy food item as much as the peeps at Applebee's. We just like to leave out most of the extra fat and calories. Do things OUR way... Make a Big Deal Burger-dilla!
Ingredients:
1 tbsp. fat-free ranch dressing
1 tsp. taco sauce
1 Boca Original Vegan Meatless Burger
2 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Original (not Large) tortillas, or alternative
1/4 cup shredded fat-free cheddar cheese, divided
1/2 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
2 tbsp. pico de gallo or chunky salsa
1/4 cup shredded lettuce
Directions:
To make the sauce, combine ranch dressing with taco sauce in a small bowl. Mix well and set aside.
Prepare burger patty on the stove in a skillet sprayed with nonstick spray. (Refer to package instructions for exact temperature and time.) Set aside and allow skillet to cool.
Lay one tortilla flat on a dry surface and spread with sauce. Sprinkle with 2 tbsp. cheese and the bacon. Top with pico de gallo or salsa, lettuce, cooked patty, and remaining 2 tbsp. cheese. Top with other tortilla.
Re-spray skillet and gently place quesadilla burger in it. Bring to medium-high heat on the stove. Cook until cheese has melted and outsides are lightly browned, about 2 minutes per side, flipping carefully and pressing down with a spatula to seal.
Dig in!
MAKES 1 SERVING
Serving Size: 1 burger (entire recipe)
Calories: 259
Fat: 5.5g
Sodium: 1,372mg
Carbs: 34g
Fiber: 18.5g
Sugars: 2g
Protein: 33.5g
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HG's Mega-Delicious Chipotle Chicken Panini
Chick Power!
Someone HAD to replicate the delicious and tempting chipotle chicken sandwich from Panera Bread. We stepped up to the challenge. Did we succeed? You be the judge. (But we totally did!)
Ingredients:
Sauce
1 1/2 tbsp. fat-free mayonnaise
1/2 tsp. adobo sauce (from canned chipotle peppers) or chipotle hot sauce (like the kind by Tabasco)
2 dashes onion powder
2 dashes garlic powder
Sandwich
One 100-calorie flat sandwich bun (like Arnold Select/Oroweat Sandwich Thins)
2 oz. cooked skinless lean chicken breast, shredded or pulled into pieces
1 tbsp. roughly chopped fresh basil
2 thin slices red onion
2 slices plum tomato
1 stick light string cheese, shredded or pulled into pieces
Directions:
In a medium bowl, combine ingredients for the sauce and mix well. Set aside.
Split bun in half and lay the halves flat, split sides up. Evenly spread half of the sauce onto the bun halves, leaving half of the sauce in the bowl. Set aside.
To the bowl with the remaining sauce, add chicken and toss to coat. Set aside.
Evenly top one bun half with basil, onion, tomato, saucy chicken, and cheese. Place the other half on top, sauce side down.
Bring a grill pan sprayed with nonstick spray to medium-high heat on the stove. Place sandwich in the pan. Using a spatula, press down gently but firmly to seal the sandwich. Grill until hot and lightly browned, about 2 minutes per side, flipping carefully and pressing down with the spatula to seal.
Cut in half (or not) and enjoy!
MAKES 1 SERVING
Serving Size: entire recipe (1 sandwich)
Calories: 256
Fat: 5.25g
Sodium: 700mg
Carbs: 28.5g
Fiber: 5.5g
Sugars: 6g
Protein: 27g
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HG's Sweet 'n Sticky Sesame Chicken
Who Says? Ses-a-ME!
Sure, crunchy chicken smothered in sweet Asian sauce is delicious... but HELLO!? It's deep-fried and super-fatty! Our Sweet 'n Sticky Sesame Chicken is crispy and coated with an amazingly thick and delicious sauce... and there's no frying (or obscene nutritionals) involved. Try it, okay? Do it!
Ingredients:
10 oz. raw boneless skinless lean chicken breast, chopped into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup whole-wheat flour, divided
1/4 cup fat-free chicken broth
1 tbsp. cornstarch
2 tbsp. sugar-free pancake syrup
2 tbsp. seasoned rice vinegar
1 tbsp. ketchup
1/2 tbsp. lite/low-sodium soy sauce
1/2 tsp. sesame oil
1/2 tsp. crushed garlic
1 tsp. sesame seeds
2 tbsp. thinly sliced scallions
Optional: crushed red pepper
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
Place chicken in a bowl, season with salt and pepper, and cover with egg substitute. Toss to coat and set aside.
Place 2 tbsp. flour in another bowl. Use a fork to transfer half of the chicken to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat chicken with flour, and then transfer to the baking sheet. Wipe the bowl clean, and then repeat with remaining flour and chicken.
Bake chicken in the oven until fully cooked, about 10 minutes.
Meanwhile, to make the sauce, combine broth with cornstarch in a small nonstick pot and stir to dissolve. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well and bring to medium heat on the stove. Stirring often, cook until thick enough to coat a spoon, 2 - 3 minutes. Set aside.
Place cooked chicken in a bowl, top with sauce, and toss to coat. Sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe, about 1 cup
Calories: 288
Fat: 4g
Sodium: 815mg
Carbs: 24g
Fiber: 2.25g
Sugars: 6g
Protein: 37g
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HG's Pow! Sock! Bam! Jambalaya
Have a Rice Day!
Quit rubbing your eyes and pinching yourselves, people -- YES, we've made a calorie-friendly jambalaya! If it's spicy, sausage-packed comfort food you crave, you'll wanna save this recipe...
Ingredients:
6 oz. (about 2 links) fully cooked chicken sausage (like the kind by Applegate Farms), sliced into coins
One 14.5-oz. can fire-roasted diced tomatoes (not drained)
1 onion, chopped
1 green bell pepper, seeded, chopped
1 cup chopped celery
1 cup low-sodium fat-free chicken broth
1/2 cup uncooked brown rice
1 tbsp. chopped garlic
1 tsp. Cajun seasoning
1/2 tsp. hot sauce, or more to taste
1/4 tsp. dried oregano
1/4 tsp. dried thyme
6 oz. raw shrimp, tails removed, deveined, chopped
Optional: salt and black pepper
Directions:
Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly. Bring to a boil.
Reduce heat to medium low. Cover and simmer until veggies are tender and rice is fluffy, about 35 minutes. Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes.
If you like, season to taste with salt, black pepper, and additional hot sauce. Serve and enjoy!!!
MAKES 4 SERVINGS
Serving Size: 1 1/2 cups
Calories: 256
Fat: 5.5g
Sodium: 688mg
Carbs: 30.5g
Fiber: 3.5g
Sugars: 6.5g
Protein: 20g
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HG's Ab-Fab Artichoke Crab Dip
Slam Dunk!
For something creamy, delicious, and CRAB-TASTIC to dip things in, don't look to restaurants! Our new swap ROCKS... and it's not just a dip for baked chips and cut veggies. Try stuffing a chicken breast, a bell pepper, or even just your face with it... sans chips!
Ingredients:
1/4 cup fat-free cream cheese
2 wedges The Laughing Cow Light Creamy Swiss cheese
One 14-oz. can artichoke hearts, drained and chopped
8 oz. (about 1 1/2 cups) roughly chopped imitation crabmeat or high-quality real crabmeat
1/2 cup fat-free sour cream
1 tsp. chopped garlic
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper, or more to taste
1/8 tsp. salt, or more to taste
1/8 tsp. cayenne pepper, or more to taste
2 tbsp. reduced-fat Parmesan-style grated topping
Directions:
Place cream cheese and cheese wedges in a large microwave-safe bowl. Microwave for 30 - 45 seconds, until soft. Stir until blended.
Add all other ingredients except Parm-style topping to the bowl. Mix thoroughly.
Microwave for 1 minute; stir well. Top with Parm-style topping and microwave for 1 additional minute, or until dip is warm. Dig in!
MAKES 8 SERVINGS
Serving Size: 1/3 cup
Calories: 79
Fat: 1.5g
Sodium: 556mg
Carbs: 9g
Fiber: 0.75g
Sugars: 3.5g
Protein: 6.5g
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HG's Flat-tastic Ranchy Bacon Wrap
Hip to Be Square!
T. Bell's wacky Bacon Ranch Tortada SOUNDS delicious, but is it really worth the hefty stats? NAH. Our Flat-tastic Ranchy Bacon Wrap is a much better way to go!
Ingredients:
1 tbsp. fat-free ranch dressing
1 tbsp. mashed avocado
2 oz. cooked skinless lean chicken breast, chopped
1/4 cup shredded lettuce
2 tbsp. chopped tomato
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla
Directions:
To make the filling, combine dressing with avocado in a bowl and mix well. Add all other ingredients except the tortilla. Toss to coat.
Lay tortilla flat on a clean, dry surface. Spoon filling onto the center. Carefully fold the tortilla sides toward the center, followed by the top and bottom, overlapping to enclose the filling and form a square. Press gently to seal.
Bring a skillet sprayed with nonstick spray to medium-high heat. Carefully place the wrap in the skillet, seam side down, and cook for 3 - 4 minutes. Gently flip and cook for an additional 2 - 3 minutes, until lightly browned.
Slice in half diagonally or just bite right in. Tor-TADA!
MAKES 1 SERVING
Serving Size: 1 wrap (entire recipe)
Calories: 233
Fat: 8g
Sodium: 712mg
Carbs: 24.5g
Fiber: 13.5g
Sugars: 3g
Protein: 27g
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HG's Pepperoni-Poppin' Veggie Calzone
Dough the Right Thing!
Calzones just went from being incredibly fattening Italian classics to completely guilt-free HG classics. Sure this recipe may be a little more involved than some HG creations, but the results are BEYOND worth it. Have fun... Get messy... Make our Pepperoni-Poppin' Veggie Calzones!
Ingredients:
1 cup canned crushed tomatoes (with basil, if available)
Dash Italian seasoning, or more to taste
2 sticks light string cheese
2 cups chopped brown mushrooms
1/2 cup thinly sliced onion
2 cups roughly chopped spinach leaves
1/2 tbsp. chopped garlic
1 1/2 oz. (about 25 pieces) turkey pepperoni, chopped
1 package Pillsbury Classic Pizza Crust refrigerated dough
Whole-wheat flour, for dusting
5 tsp. reduced-fat Parmesan-style grated topping
Optional: garlic powder, onion powder, crushed red pepper
Directions:
Preheat oven to 375 degrees. In a microwave-safe bowl, season tomatoes with Italian seasoning and any optional spices. Set aside.
Break string cheese sticks into 3rds, place in a food processor/blender, and blend at high speed until shredded/grated. (Or just tear into pieces and roughly chop.) Set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion. Stirring occasionally, cook until softened, about 4 minutes. Transfer to a bowl lined with paper towels to absorb moisture. Set aside.
Add spinach and garlic to the skillet. Stirring frequently, cook until wilted, about 1 minute. Add to the bowl with mushrooms and onion. Remove paper towels. Blot veggies with more towels to remove excess liquid.
Add pepperoni and half of seasoned tomatoes to veggies. Mix well. This is your filling. Set aside. Spray a baking sheet with nonstick spray. Set aside. Unroll dough sheet, and make sure it's even in thickness. Slice into 5 strips, each about 3" X 9".
Sprinkle workspace with flour, and place one dough strip in the center. Fold strip in half twice, and flatten with your palm. Use a rolling pin dusted with flour to roll dough into a large oval-ish shape, with longer sides on top and bottom. Place 1/5th of filling in the center. Top with 1/5th of grated/shredded cheese and 1 tsp. Parm. Stretch and pull the top of dough over filling to meet the bottom, forming a crescent. Use your fingers or a fork to firmly seal edges. (Doesn't need to look perfect!) Carefully transfer to baking sheet. Repeat 4 times with remaining ingredients, re-sprinkling space with flour, if needed.
Poke a few slits in each calzone, to let steam escape. Bake 16 - 18 minutes, until golden brown. Meanwhile, heat remaining tomatoes in the microwave. Let calzones cool slightly; serve with tomatoes for dipping!
MAKES 5 SERVINGS
Serving Size: 1 calzone with sauce (1/5th of recipe)
Calories: 279
Fat: 5.25g
Sodium: 946mg
Carbs: 44g
Fiber: 2.5g
Sugars: 8g
Protein: 14g
¬¬¬¬¬¬¬________________________________
HG's Cherry Bomb Iced Mocha
Play It Cool...
We're big fans of Starbucks. But when the coffee chain comes out with a drink that's way higher in calories than need be, we bypass the real deal and make a delicious low-calorie swap... much like this one, our Cherry Bomb Iced Mocha!
Ingredients:
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
2 tsp. instant coffee granules
2 tsp. fat-free non-dairy powdered creamer (like the kind by Coffee-mate)
1 1/2 tsp. mini semi-sweet chocolate chips, divided
1/4 cup light vanilla soymilk
2 tbsp. sugar-free calorie-free black cherry syrup (Torani's is the best!)
1/4 cup Fat Free Reddi-wip
Directions:
Place cocoa mix, coffee granules, powdered creamer, and 1 tsp. chocolate chips in a large glass. Add 1/4 cup very hot water and stir until ingredients have completely dissolved.
Add soymilk, syrup, and 1/2 cup cold water. Mix well. Add lots of ice (crushed is best!), and top with Reddi-wip. Sprinkle with remaining 1/2 tsp. chocolate chips. Now enjoy!
Serving Size: 1 large drink with whipped topping (entire recipe)
Calories: 114
Fat: 2.5g
Sodium: 193mg
Carbs: 17g
Fiber: 1.5g
Sugars: 9g
Protein: 4g
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BUMP0
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Thank you!!0
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bump0
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great choices!0
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Bump! Great recepies! Thanks for taking the time to post!0
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Once a week I usually find recipes online like this. I will try to post the next time I go searching
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wow bump!0
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Plenty tasty things here I'd like to try. Thanks!0
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bump0
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definitely making the portabella burgers and some of the chinese make-overs!0
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bump!0
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Wow! Thanks for sharing. 0
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Yum! These sound delicious! Thanks for sharing 0
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yum@ Thank you!0
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I can't wait to try these!0
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bump0
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love Hungry Girl...thanks!0
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Love it! Thanks so much!0
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oh BUMP BUMP0
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Bumping. Thank you!
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Thank You Buffalious Shrimp tonight!0
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BUMP!0
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bump0
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Oooooo I have the hungry girl cookbook. So worth the $!0
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