Hungry Girl 1-2-3 (17 page)

You’ll Need:
bowl, wire whisk, large baking sheet, parchment paper

Prep:
15 minutes

Cook:
10 minutes

PER SERVING
(1 medium-large cookie): 170 calories, 6.25g fat, 169mg sodium, 23.5g carbs, 2.5g fiber, 7.5g sugars, 5.5g protein

¼ cup brown sugar (not packed)

¼ cup reduced-fat peanut butter, room temperatur

2 tablespoons Splenda No Calorie Sweetener (granulated)

2 tablespoons light whipped butter or light buttery spread, room temperatur

2 tablespoons no-sugar-added applesauce

2 tablespoons fat-free liquid egg substitute

¼ teaspoon vanilla extract

1/3 cup whole-wheat flour

½ teaspoon baking powder

Dash salt

¾ cup old-fashioned oats

Preheat oven to 350 degrees.

In a bowl, combine brown sugar, peanut butter, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk.

Add flour, baking powder, and salt, and stir until completely mixed and smooth.

Add oats and mix until they are thoroughly coated with the batter.

Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3½ inches wide.

Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.

Remove from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool COMPLETELY. (Really, they taste best once they’ve totally cooled.) Enjoy!

MAKES 6 SERVINGS

HG Alternative!

If you can find Better’n Peanut Butter, use it. If you do, each Softie will have 140 calories, 3.25g fat, and 2g fiber. Woohoo!

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You’ll Need:
bowls, wire whisk

Prep:
15 minutes

Chill:
45 minutes plus 3 hours

PER SERVING
(1 “pie”): 82 calories, 1g fat, 103mg sodium, 15g carbs, <0.5g fiber, 5g sugars, 1g protein

One 4-serving package (or half an 8-serving package) Jell-O Sugar Free Lime Gelatin dessert mix

1 no-calorie sweetener packet

1½ tablespoons lemon juice

¼ teaspoon vanilla extract

2 cups Cool Whip Free, thawed

2 sheets (8 crackers) low-fat honey graham crackers, lightly crushed

In a medium bowl, combine 1 cup boiling water with gelatin mix and sweetener. Stir for at least 2 minutes, until completely dissolved.

Mix in lemon juice, vanilla extract, and ½ cup cold water. Refrigerate for about 45 minutes, until slightly thickened but still mixable.

Stir in the Cool Whip. Whisk until thoroughly blended. Divide mixture among 5 small bowls. Refrigerate until firm, at least 3 hours.

Once ready to serve, evenly distribute crushed graham crackers over the pies. Eat up!

MAKES 5 SERVINGS

You’ll Need:
2 small microwave-safe bowls

Prep:
10 minutes

Cook:
5 minutes

PER SERVING
(entire sundae): 190 calories, 2g fat, 134mg sodium, 40g carbs, 2.5g fiber, 23.5g sugars, 4.5g protein

1 tablespoon traditional fudge brownie mix

½ teaspoon fat-free liquid egg substitute

½ cup fat-free chocolate ice cream

1 teaspoon mini semi-sweet chocolate chips

2 teaspoons Hershey’s Lite chocolate syrup

2 tablespoons Fat Free Reddi-wip

In a small microwave-safe bowl, combine brownie mix, egg substitute, and ½ teaspoon water, and mix well. Microwave for 45 seconds. Let stand for 5 minutes.

Using a fork, break up and crumble brownie into bits. (You can use your fingers, too—just make sure your hands are clean!)

Spoon ice cream into a small bowl, and top with brownie bits. Set aside.

Place chocolate chips in a small microwave-safe bowl, and cover with syrup. Microwave for 45 seconds. Mix well and pour over the sundae.

Top with Reddi-wip and dig in!!!

MAKES 1 SERVING

You’ll Need:
bowl, large pie pan

Prep:
5 minutes

Chill:
1 hour

PER SERVING
(1/8
^th
of dessert, about 2/3 cup): 135 calories, 0.5g fat, 296mg sodium, 30g carbs, 0.5g fiber, 18.5g sugars, 2.5g protein

One 20-ounce can crushed pineapple packed in juice, not drained

1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix

2 cups fat-free vanilla yogurt

1 cup Cool Whip Free, thawed

16 Reduced Fat Nilla Wafers, crushed

Optional topping: Fat Free Reddi-wip

Combine undrained pineapple, pudding mix, yogurt, and Cool Whip in a bowl. Mix until uniform and free of lumps.

Pour into a large pie pan. Refrigerate for 1 hour, or until ready to serve.

Top dish evenly with crushed Nilla Wafers just before serving. If you like, finish off each serving with a squirt of Reddi-wip. Enjoy!

MAKES 8 SERVINGS

You’ll Need:
mug

Prep:
5 minutes

PER SERVING
(entire recipe): 114 calories, 5g fat, 173mg sodium, 15.5g carbs, 2.5g fiber, 9g sugars, 3g protein

One 25-calorie packet diet hot cocoa mix

2 teaspoons Coffee-mate Sugar Free Hazelnut powdered creamer

2 teaspoons unsweetened cocoa powder

2 teaspoons mini semi-sweet chocolate chips

¼ cup Fat Free Reddi-wip

Optional garnish: additional unsweetened cocoa powder

Place all ingredients except Reddi-wip in a mug. Add 1 cup very hot water, and stir until ingredients are fully dissolved, melted, and combined.

Top with Reddi-wip and, if you like, sprinkle with additional cocoa powder. Consume as soon as you can without burning your tongue!

MAKES 1 SERVING

You’ll Need:
bowls, large pie pan

Prep:
10 minutes

Chill:
1 hour

PER SERVING
(1/8
^th
of dessert, about 2/3 cup): 112 calories, 0.5g fat, 284mg sodium, 25g carbs, 0.5g fiber, 15.5g sugars, 3g protein

Two 10.5-ounce cans mandarin orange segments packed in juice, not drained

1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix

2 cups fat-free vanilla yogurt

1 cup Cool Whip Free, thawed

10 Reduced Fat Nilla Wafers, crushed

Optional topping: Fat Free Reddi-wip

Pour the juice from the oranges into a large bowl. Add pudding mix, yogurt, and Cool Whip, and mix until uniform and free of lumps. Set aside.

Place 8 orange segments in a small bowl, to be used later for topping, and refrigerate.

Roughly chop all the remaining oranges, and gently mix them into the pudding mixture.

Pour contents of the bowl into a large pie pan. Refrigerate for 1 hour, or until ready to serve.

Just before serving, sprinkle crushed Nilla Wafers over the majority of the top of the dish, leaving an uncovered circle in the center.

Arrange reserved orange segments decoratively in the circle. If you like, finish off each serving with a squirt of Reddi-wip. Enjoy!

MAKES 8 SERVINGS

For Weight Watchers
POINTS
® values and photos of all the recipes in this book, check out hungry-girl.com/book.

Family members, party-goers, book-club attendees, etc., will LOVE them. We know because they’ve all been tested. Often. By very picky people.

You’ll Need:
large skillet, nonstick spray, 9-inch by 13-inch baking pan, bowl, wire whisk

Prep:
15 minutes

Cook:
45 minutes

PER SERVING
(1/6
^th
of recipe): 182 calories, 4.25g fat, 664mg sodium, 12g carbs, 2.25g fiber, 5g sugars, 23g protein

2 large zucchini

1 large portabella mushroom

1 onion, sliced

1 cup shredded part-skim mozzarella cheese

4 cups fat-free liquid egg substitute

1 teaspoon baking powder

1 teaspoon chopped garlic

1 teaspoon Italian seasoning

¼ teaspoon salt

2 cups roughly chopped fresh spinach leaves

½ cup roughly chopped fresh basil

2 firm plum tomatoes

2 tablespoons reduced-fat Parmesan-style grated topping

Preheat oven to 425 degrees.

Cut zucchini lengthwise at an angle into ½-inch-thick slices. Remove stem from the mushroom, and cut cap into ½-inch-thick slices. Chop stem and set aside.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Working in batches, cook zucchini, mushroom slices, and onion for 3 minutes per side, removing skillet from heat and re-spraying it between batches.

Spray a 9-inch by 13-inch baking pan with nonstick spray, making sure to spray the sides as well as the bottom. Lay cooked veggies along the bottom of the pan. Sprinkle evenly with mozzarella cheese. Set aside.

In a large bowl, combine egg substitute, baking powder, garlic, Italian seasoning, and salt. Whisk until smooth and fluffy, about 2 minutes. Stir in spinach, basil, and chopped mushroom stem. Pour mixture over the cheese layer in the baking pan.

Place baking pan in the oven and bake for 20 minutes, until firm and lightly browned at the edges. Meanwhile, slice tomatoes and place on a layer of paper towels to absorb some of the moisture.

Carefully remove baking pan from the oven and top evenly with tomatoes. Sprinkle with grated topping.

Return it to the oven and cook for 5 minutes longer. Allow to cool slightly, and then dig in!

MAKES 6 SERVINGS

You’ll Need:
bowls, large (9-inch by 5-inch) loaf pan, nonstick spray

Prep:
15 minutes

Cook:
50 minutes

PER SERVING
(1 thick slice): 143 calories, 0.5g fat, 281mg sodium, 31g carbs, 4.5g fiber, 9g sugars, 5g protein

1¼ cups whole-wheat flour

¼ cup all-purpose flour

½ cup Splenda No Calorie Sweetener (granulated)

¼ cup brown sugar (not packed)

2¼ teaspoons baking powder

1½ teaspoons cinnamon

½ teaspoon salt

1/3 teaspoon pumpkin pie spice

One 15-ounce can pure pumpkin

½ cup fat-free liquid egg substitute

1 teaspoon vanilla extract

¼ cup sweetened dried cranberries or raisins (not packed), chopped

Preheat oven to 350 degrees.

In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice.

In a medium bowl, mix pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended.

Slowly sprinkle chopped cranberries or raisins into the batter, making sure they don’t all stick together, and mix to distribute them.

Spoon batter into a large loaf pan sprayed with nonstick spray. Bake in the oven for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn’t mean it’s undercooked.) Allow to cool, and then cut into 8 slices. Enjoy!

MAKES 8 SERVINGS

HG Alternative!

To make this bread into muffins, evenly distribute the batter among 8 cups of a muffin pan lined with baking cups and/or sprayed with nonstick spray. Cook for 35 minutes at 350 degrees, let cool, and enjoy!

You’ll Need:
bowl, baking sheet, small microwave-safe bowl, pastry brush

Prep:
15 minutes

Cook:
5 minutes

PER SERVING
(2 pieces): 78 calories, 1.5g fat, 92mg sodium, 15g carbs, 1g fiber, 6.5g sugars, 1.5g protein

1 mango, diced

1 small banana, diced

½ cup diced strawberries

1 French baguette about

2 inches in thickness and at least

6 inches long

2 tablespoons light whipped butter or light buttery spread

½ teaspoon cinnamon

2 no-calorie sweetener packets

1/3 cup fat-free fruit-flavored yogurt (your choice)

Preheat broiler.

Stir all fruit together in a bowl. Cover and refrigerate.

Using a sharp serrated knife, carefully cut sixteen ¼-inch-thick slices from the baguette. (Save any remaining bread for another use.) Lay bread slices in a single layer on a large baking sheet. Set aside.

Place butter in a small microwave-safe bowl and microwave until just melted. Add cinnamon and sweetener and mix well. Brush the tops of the bread slices with butter mixture.

Place the baking sheet about 5 inches beneath the broiler and let broil for 3 minutes, or until tops are slightly bubbly.

Evenly distribute chilled fruit among the bread slices. Top each with a teaspoon of yogurt.

Enjoy!

MAKES 8 SERVINGS

You’ll Need:
bowl, baking sheet, nonstick spray, toothpicks

Prep:
10 minutes

Chill:
15 minutes

Cook:
20 minutes

PER SERVING
(2 taquitos): 197 calories, 2.5g fat, 594mg sodium, 22.5g carbs, 3g fiber, 2g sugars, 20.5g protein

One 9.75-ounce (or 10-ounce) can 98% fat-free chunk white chicken breast in water, drained and flaked

½ cup salsa

1/3 cup shredded fat-free cheddar cheese

¼ teaspoon dry taco seasoning mix

Eight 6-inch corn tortillas

Optional dips: red enchilada sauce, additional salsa, fat-free sour cream

Preheat oven to 375 degrees.

In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.

Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.

Prepare a baking sheet by spraying with nonstick spray, and set it aside.

Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.

Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.

Bake in the oven for 14 to 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream!

MAKES 4 SERVINGS

You’ll Need:
12-cup muff in pan, nonstick spray, large skillet, bowl, rolling pin, pizza cutter (optional)

Prep:
20 minutes

Cook:
15 minutes

PER SERVING
(1 tart): 104 calories, 5.25g fat, 409mg sodium, 12g carbs, <0.5g fiber, 3g sugars, 3.5g protein

8 slices center-cut bacon or turkey bacon

2 small tomatoes, deseeded, finely chopped, patted dry

1 small onion, finely chopped

¾ cup fat-free mayonnaise

1 teaspoon garlic powder

1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

2 tablespoons reduced-fat Parmesan-style grated topping

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray and set aside.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add bacon and cook until crispy. Remove from heat and let cool.