Hungry Girl 1-2-3 (18 page)

Add tomatoes, onion, mayo, and garlic powder to a bowl. Once cool enough to handle, chop bacon and add to the bowl as well. Mix thoroughly and set aside.

Roll dough out into a 12-inch by 9-inch rectangle. Using a knife or pizza cutter, cut into 12 squares.

Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little “dough cup” for the bacon mixture.

Evenly distribute mixture among the cups. Sprinkle ½ teaspoon grated topping over each cup.

Bake in the oven for about 12 minutes, until golden brown. Let cool slightly, and then enjoy!

MAKES 12 SERVINGS

You’ll Need:
bowls, 12-cup muff in pan, nonstick spray, baking cups (optional)

Prep:
15 minutes

Cook:
20 minutes

PER SERVING
(1 muffin): 160 calories, 2g fat, 636mg sodium, 27g carbs, 1g fiber, 6.5g sugars, 9g protein

2/3 cup all-purpose flour

½ cup yellow cornmeal

2 ½ tablespoons Splenda No Calorie Sweetener (granulated)

2 ½ tablespoons granulated sugar

1½ teaspoons baking powder

¼ teaspoon salt

1 cup canned cream-style corn

½ cup fat-free liquid egg substitute

½ cup fat-free sour cream

7 fat-free or nearly fat-free franks

Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate small bowl, mix corn, egg substitute, and sour cream. Stir thoroughly. Add contents of the small bowl to the large one, and stir until completely mixed.

Cut 2 franks in half, leaving you with 4 cocktail-sized franks. Cut each of the halves into 6 pieces, leaving you with 24 “coins.” Set aside. (You’ll use these to top the muffins.)

Chop the remaining franks into very small pieces. Add those to the large bowl, and stir until they are integrated into the batter.

Line 8 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 8 cups. Top each muffin with 3 of the frank “coins.”

Bake in the oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and then enjoy!

MAKES 8 SERVINGS

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

You’ll Need:
12-cup muff in pan, nonstick spray, bowl

Prep:
15 minutes

Cook:
15 minutes

PER SERVING
(1 “bite”): 55 calories, 0.5g fat, 190mg sodium, 6g carbs, 0.5g fiber, 0.5g sugars, 6g protein

12 small square wonton wrappers

2 tablespoons taco sauce

1 tablespoon fat-free cream cheese, room temperatur

1 teaspoon dry taco seasoning mix

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

¼ cup canned black beans, drained and rinsed

¼ cup corn, thawed from frozen

¼ cup shredded fat-free cheddar cheese

1 plum tomato, chopped

Optional: salt and black pepper

Preheat oven to 350 degrees.

Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides.

Lightly spray wrappers with nonstick spray. Bake in the oven for about 4 minutes, until the corners begin to brown. Leaving the oven on, set muffin pan aside to cool.

Mix taco sauce, cream cheese, and taco seasoning together in a bowl. Add chicken and stir until coated. Add beans, corn, and cheddar cheese, and stir well. If you like, season to taste with salt and pepper.

Evenly distribute mixture into the wonton shells, about 2 tablespoons each. Return pan to the oven and bake for about 8 minutes, until the chicken mixture is hot.

Once cool enough to handle, remove the filled wonton shells and top evenly with tomato. Serve and enjoy!

MAKES 12 SERVINGS

Extra, Extra!

Looking for more to make with canned black beans? Whip up the
Santa Fe Cheesy Chicken Stir-Fry
or the
Bursting Burrito Bowl
!

You’ll Need:
large pot with a lid, nonstick spray

Prep:
15 minutes

Cook:
25 minutes

PER SERVING
(1 cup): 133 calories, 1.25g fat, 710mg sodium, 14g carbs, 2.5g fiber, 7g sugars, 17g protein

½ cup chopped green bell pepper

½ cup chopped red bell pepper

½ cup chopped onion

One 14.5-ounce can stewed tomatoes, not drained

1 cup Spicy Hot V8 vegetable juice

1 tablespoon cornstarch

1 cup frozen cut okra

2 teaspoons dry Cajun seasoning, or more to taste

1 teaspoon Frank’s RedHot Original Cayenne Pepper Sauce, or more to taste

8 ounces raw shrimp, peeled, tails removed, deveined

8 ounces white crabmeat (about two 6-ounce cans drained)

Black pepper, to taste

Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender.

Add tomatoes, vegetable juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add okra, Cajun seasoning, and hot sauce. Stir and bring mixture to a boil.

Reduce heat to low. Cover and let simmer for 10 minutes.

Add shrimp, and continue to simmer until shrimp are opaque and cooked through, about 3 to 4 minutes. Add crabmeat and ¾ cup water. Raise heat to medium, and return to a boil.

Remove pot from heat, cover, and let thicken for 5 minutes. Season to taste with black pepper. If you like, add a little more Cajun seasoning and Frank’s RedHot. Enjoy!

MAKES 5 SERVINGS

HG Alternative!

For a more traditional gumbo, add ¾ cup cooked brown rice to the pot just before you cover it during the last step. Each serving will then have 165 calories, 1.5g fat, 710mg sodium, 21g carbs, 3g fiber, 7g sugars, and 17.5g protein.

You’ll Need:
medium pot, nonstick spray

Prep:
10 minutes

Cook:
15 minutes

PER SERVING
(1 “sloppy frank”): 170 calories, 2g fat, 1,097mg sodium, 31.5g carbs, 3.5g fiber, 8g sugars, 10g protein

½ cup chopped onion

½ cup chopped red bell pepper

6 fat-free or nearly fat-free franks, chopped into small pieces

One 15.5-ounce can Hunt’s Manwich Original Sloppy Joe Sauce

6 light hot dog buns (about 80 calories each)

Bring a pot sprayed with nonstick spray to medium-high heat. Add onion, bell pepper, and franks, and cook for 6 to 8 minutes, until veggies are browned and franks are just slightly crispy.

Reduce heat to medium and add sauce. Stirring occasionally, cook until heated throughout.

HG Tip!

For more sloppy deliciousness, check out the nuke ’n chew
Sloppy Joe-chiladas
!

Evenly distribute sloppy frank mixture among the hot dog buns, about ½ cup mixture per bun. Serve and enjoy!

MAKES 6 SERVINGS

HG Alternative!

Can’t find 80-calorie buns? No worries! Get the lowest-calorie ones you can find, and adjust the nutritionals for this recipe accordingly.

You’ll Need:
bowl, handheld electric mixer, large sealable plastic bag

Prep:
20 minutes

PER SERVING
(1 cannoli cone): 134 calories, 1.75g fat, 184mg sodium, 21g carbs, 0g fiber, 10.5g sugars, 6g protein

1 cup plus 2 tablespoons fat-free ricotta cheese

2/3 cup Cool Whip Free, thawed

2½ tablespoons Splenda No Calorie Sweetener (granulated)

1 tablespoon sugar-free fat-free vanilla instant pudding mix

1 tablespoon powdered sugar

2 tablespoons mini semi-sweet chocolate chips, divided

6 sugar cones (like the kind by Keebler)

Place all ingredients except chocolate chips and sugar cones in a medium bowl. Using a handheld electric mixer set to high speed, mix until fully combined and fluffy. Fold in half of the chocolate chips.

Transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.

Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.

Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.

Eat and enjoy!

MAKES 6 SERVINGS

HG Alternative!

If you can’t find fat-free ricotta, go for low-fat or light—then each Cannoli Cone would have 145 calories and 4 grams of fat.

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