Hungry Girl 1-2-3 (9 page)

You’ll Need:
rolling pin, pizza cutter (optional), 12-cup mini muff in pan

Prep:
15 minutes

Cook:
12 minutes

PER SERVING
(1 “cheese bite”): 46 calories, 2g fat, 122mg sodium, 6g carbs, <0.5g fiber, 1g sugars, 1g protein

1 tablespoon flour

½ package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

½ cup canned cream-style corn

¼ cup shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees.

Prepare a dry surface by dusting it with some of the flour. Dust a rolling pin with the flour, as well.

Roll dough out into a 12-inch by 9-inch rectangle. Using a knife or pizza cutter, cut dough into 12 squares. Gently press each square into a mini muffin cup, leaving corners of dough extended over edge of each cup.

Spoon cream-style corn evenly into dough-lined cups. Top each with cheese. Fold the dough edges down, so they cover the top.

Bake in the oven for 10 to 12 minutes, until edges are golden brown and filling is set.

Let stand for 5 minutes. Enjoy!

MAKES 12 SERVINGS

Extra, Extra!

It’s best to use the refrigerated dough soon after you open it. So make a second batch of this recipe ASAP, or make some
Jammin’ Tarts
!

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You’ll Need:
bowl

Prep:
5 minutes

PER SERVING
(entire recipe): 97 calories, 0g fat, 66mg sodium, 8.5g carbs, <0.5g fiber, 6.5g sugars, 15g protein

¾ cup fat-free plain Greek yogurt

1 tablespoon Splenda No Calorie Sweetener (granulated)

1½ teaspoons sugar-free calorie-free caramel syrup

¼ teaspoon cinnamon

Mix ingredients together in a bowl and serve with your favorite spoon!

MAKES 1 SERVING

HG Tip!

Torani makes the best sugar-free, calorie-free syrup out there. Visit the company’s website to see where the syrups are sold near you or to order online!

Can’t find syrup at the store (or don’t feel like purchasing an entire bottle)? Just stop by Starbucks and order a shot of sugar-free caramel syrup to go.

You’ll Need:
baking sheet, nonstick spray

Prep:
10 minutes

Cook:
5 minutes

PER SERVING
(3 “fillo-cups”): 80 calories, 3.5g fat, 70mg sodium, 12.5g carbs, 0.5g fiber, 3g sugars, 0.5g protein

15 frozen Athens Mini Fillo Shells (1 box)

1 Jell-O Sugar Free Double Chocolate Pudding Snack

15 teaspoons Fat Free Reddi-wip

15 pitted dark sweet cherries, fresh or thawed from frozen

Preheat oven to 350 degrees.

Place shells on a baking sheet sprayed lightly with nonstick spray. Bake in the oven for 3 to 5 minutes, until golden and crispy. Allow to cool for several minutes.

Evenly distribute pudding among shells, and top each with a 1-teaspoon squirt of Reddi-wip. Add a cherry to each cup, and prepare for some quality time with your new BFFs!

MAKES 5 SERVINGS

HG Tip!

Pssst…See the “Couples” section for more fillo shell ideas ASAP!

and therefore this chapter is very appropriately named. Have fun assembling, humans!

You’ll Need:
bowls

Prep:
15 minutes

Chill:
at least 1 hour (overnight is best)

PER SERVING
(11/3 cups): 100 calories, 0.5g fat, 71mg sodium, 23.5g carbs, 2.5g fiber, 17g sugars, 1.5g protein

3 tablespoons freshly squeezed orange juice

1 tablespoon finely chopped fresh mint

2 teaspoons seasoned rice vinegar

1 teaspoon granulated sugar

12/3 cups peeled and diced cucumber

1 cup chopped red grapefruit segments (if packaged, packed in juice and drained)

¾ cup diced strawberries

¾ cup blueberries

In a small bowl, combine orange juice, mint, vinegar, and sugar. Stir until blended. Set aside.

Place all other ingredients in a large bowl. Pour orange juice mixture over the contents and stir gently to coat.

Cover and refrigerate for at least 1 hour (overnight is best). Stir gently just before serving. Enjoy!!!

MAKES 3 SERVINGS

You’ll Need:
bowl

Prep:
5 minutes

Chill:
at least 1 hour (overnight is best)

PER SERVING
(about ¼ cup): 78 calories, 1.75g fat, 464mg sodium, 3g carbs, 0g fiber, 1.5g sugars, 11.5g protein

One 8-ounce tub fat-free cream cheese, room temperatur

2 wedges The Laughing Cow Light Original Swiss cheese

1½ tablespoons Dijonnaise

½ teaspoon lemon juice

One 5-ounce can skinless boneless pink salmon in water, drained and finely flaked

1 tablespoon dried minced onion

In a medium bowl, combine cream cheese, cheese wedges, Dijonnaise, and lemon juice. Mix thoroughly, until ingredients are completely integrated.

Add salmon and onion and stir thoroughly, until a very smooth consistency is reached.

Cover and refrigerate for at least 1 hour. (It tastes sooo good the next day!)

MAKES 6 SERVINGS

You’ll Need:
bowls

Prep:
15 minutes

Chill:
at least 3 hours (overnight is best)

PER SERVING
(1 heaping cup): 95 calories, 0.5g fat, 575mg sodium, 16g carbs, 1g fiber, 5g sugars, 6.5g protein

5 small Persian cucumbers (or any small, thin-skinned cucumbers)

1 red bell pepper

12 ounces (about 2 cups) chunk-style imitation crab

¼ cup seasoned rice vinegar

1 teaspoon lime juice

1 teaspoon reduced-sodium/lite soy sauce

2 no-calorie sweetener packets

Cut off cucumber ends and very thinly slice cucumbers into rounds. Very thinly slice bell pepper into strips about 2 inches long. Transfer veggies to a large bowl and set aside.

If needed, chop crab into bite-sized pieces. Add those to the bowl with the veggies, toss to mix, and set aside.

In a separate bowl, combine vinegar, lime juice, soy sauce, and sweetener. Add ½ cup cold water and mix well. Pour mixture over the veggies and crab and gently stir.

Cover and chill in the fridge for at least 3 hours (overnight is best). Then stir and enjoy!

MAKES 6 SERVINGS

You’ll Need:
bowl

Prep:
5 minutes

PER SERVING
(entire wrap): 277 calories, 7.5g fat, 670mg sodium, 30g carbs, 8g fiber, 3.5g sugars, 27g protein

1 wedge The Laughing Cow Light Original Swiss cheese

3 tablespoons sun-dried tomatoes packed in oil, drained and chopped

1 burrito-size flour tortilla with about 110 calories

3 slices tomato

2 ounces cooked boneless skinless lean turkey breast, sliced

1 cup chopped romaine lettuce

Optional: Dijonnaise

In a small bowl, mix cheese with sun-dried tomatoes. Lay tortilla flat and spread with cheese-tomato mixture.

Place tomato slices and turkey slices along the center of the tortilla. If you like, top with Dijonnaise (we highly recommend it!).

Place lettuce in the center of the tortilla. Fold in the sides of the tortilla, and then carefully roll tortilla up from bottom to top. Enjoy!

MAKES 1 SERVING

HG Tip!

In a pinch, you can use prepackaged 98% fat-free turkey slices. Just know that those contain quite a lot of sodium.

You’ll Need:
bowls

Prep:
5 minutes

Chill:
at least 3 hours (overnight is best)

PER SERVING
(2/3 cup): 49 calories, <0.5g fat, 304mg sodium, 9.5g carbs, 2g fiber, 5g sugars, 1g protein

One 16-ounce bag dry cole slaw

¼ cup fat-free mayonnaise

¼ cup fat-free sour cream

2½ tablespoons seasoned rice vinegar

1 teaspoon Dijonnaise

2 no-calorie sweetener packets

¼ teaspoon seasoned salt

Salt and black pepper, to taste

Place cole slaw in a large bowl. Set aside.

To make dressing, in a small bowl, combine mayo, sour cream, rice vinegar, Dijonnaise, sweetener, and seasoned salt. Mix well.

Add dressing to cole slaw and stir until slaw is thoroughly coated.

Cover and refrigerate for at least 3 hours. (For best flavor, make slaw the night before you plan to serve it.)

Give it a good stir before serving, and season to taste with salt and pepper. Enjoy!

MAKES 6 SERVINGS

You’ll Need:
large bowl, strainer

Prep:
15 minutes

Chill:
at least 1 hour

PER SERVING
(1 cup): 95 calories, 1g fat, 472mg sodium, 13g carbs, 2.5g fiber, 6g sugars, 9g protein

6 ounces cooked ready-to-eat shrimp, chopped

2 cups diced plum tomatoes (about 4 tomatoes’ worth)

1 cup chopped red onion

1 cup canned sweet corn kernels, drained

½ cup diced seedless (or deseeded) cucumber

½ cup chopped cilantro

¾ teaspoon coarse salt

1 lemon

1 lime

In a large bowl, mix all ingredients except lemon and lime.

Over a strainer, squeeze juice from the lemon and lime into the bowl, and then toss to coat.

Set in the fridge for at least 1 hour, to allow flavors to combine. NOW CHEW!!!

MAKES 5 SERVINGS

Extra, Extra!

Open can of corn, meet
Chicken-with-a-Kick Pack
!

You’ll Need:
bowl, strainer, blender

Prep:
25 minutes

Chill:
at least 2 hours

PER SERVING
(1 generous cup): 106 calories, 0.5g fat, 527mg sodium, 24g carbs, 4.5g fiber, 15.5g sugars, 3g protein

One 28-ounce can crushed tomatoes

2 cups V8 100% Vegetable Juice

1 cucumber, finely chopped

1 small red onion, finely chopped

1 Fuji apple, cored and finely chopped

1 cup blueberries

2 tablespoons chopped fresh basil

2 tablespoons balsamic vinegar

1 teaspoon chopped garlic

1 no-calorie sweetener packet

¼ teaspoon salt, or more to taste

1/8 teaspoon black pepper, or more to taste

1 lime

Combine all ingredients except lime in a large bowl. Using a strainer to catch any seeds, squeeze the juice from the lime into the bowl. Stir well.

Transfer half of the mixture to a blender, and puree until smooth. Return mixture to the bowl and mix well.

Cover and refrigerate for at least 2 hours.

If you like, season to taste with additional salt and pepper. Enjoy!

MAKES 6 SERVINGS

HG Tip!

This stuff doubles as an awesome fruity salsa!

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

You’ll Need:
dish

Prep:
15 minutes

PER SERVING
(entire wrap): 214 calories, 8g fat, 521mg sodium, 31g carbs, 10g fiber, 4.5g sugars, 11.5g protein

1½ tablespoons fat-free cream cheese, room temperatur

½ tablespoon chopped fresh basil

1/8 teaspoon dried oregano

1 burrito-size flour tortilla with about 110 calories

½ cup fresh spinach

¼ cup chopped cucumber

¼ cup chopped tomato

2 tablespoons jarred roasted red peppers packed in water, drained and chopped

¼ cup sliced avocado