HG's Smokin' Hot B-fast Bacon-rito

Breakfast burritos are a really fun way to get a complete breakfast all wrapped together. Fast food breakfast burritos can get fattening really quickly; why not try making your own? Check out Hungry Girl's recipe for a bacon breakfast burrito.

HG's Smokin' Hot B-fast Bacon-rito

Serving Size: 1 burrito (entire recipe)
Calories: 250
Fat: 5g
Sodium: 1,047mg
Carbs: 33g
Fiber: 6.5g
Sugars: 5g
Protein: 24.5g

PointsPlus® value 7*

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

Fiesta-Time Chicken Flautas

I absolutely love Mexican food, but it's so difficult to be disciplined enough to choose the healthy options when tacos, chips, and salsa are always calling my name. Check out Hungry Girl's Flauta recipe; it takes the guilt out of this normally fried meal.

Fiesta-Time Chicken Flautas


PER SERVING (1/2 of recipe, 2 flautas): 188 calories, 2g fat, 556mg sodium, 24.5g carbs, 3g fiber, 4g sugars, 17g protein -- PointsPlus® value 4*

With flavor like this, who needs a fryer? These zesty chicken rollups RULE!





Ingredients:
1/4 cup picante sauce (like the kind by Pace)
1/4 cup shredded fat-free cheddar cheese
3 oz. cooked and finely chopped skinless lean chicken breast
3 tbsp. diced onion
1/8 tsp. cayenne pepper
1/8 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. salt
Four 6-inch yellow corn tortillas
2 tsp. chopped cilantro

Directions:
Preheat oven to 350 degrees. Prepare a baking sheet by spraying it with nonstick spray. Set aside.

In a medium bowl, combine picante sauce with cheese and mix well. In another bowl, combine chicken, diced onion, and seasonings; mix well. Set both bowls aside.

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

Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spread 1/4th of the saucy cheese mixture (about 1 tbsp.) onto the bottom third of the tortilla. Top with 1/4th of the chicken mixture (about 3 tbsp.). Sprinkle with 1/2 tsp. cilantro. Tightly roll tortilla up from the bottom around the filling. Repeat with remaining tortillas, cheese mixture, chicken mixture, and cilantro, for a total of 4 flautas.

Carefully transfer flautas to the baking sheet, seam side down. Spray the tops with nonstick spray. Bake in the oven until tortilla edges are lightly browned and crispy, 15 - 20 minutes.

Serve and enjoy!

MAKES 2 SERVINGS

Spicy Thai-Style No-Cook Stir-Fry

I absolutely love to make stir fries...They're a great way to get a complete meal and so easy to load up with veggies and make super healthy. Here is a Thai Style Stir Fry recipe from Hungry Girl for yall to try.

Spicy Thai-Style No-Cook Stir-Fry

PER SERVING (1/4th of recipe, about 1 1/2 cups): 165 calories, 3g fat, 440mg sodium, 14g carbs, 4g fiber, 7g sugars, 22g protein -- PointsPlus® value 4*

This dish is all stir and no fry! Just grab some precooked chicken from the market (or make use of those leftovers!), and you're on your way to delicious-ville...




Ingredients:
1/4 cup low-fat Thai peanut salad dressing or sauce (like the kind by Litehouse)
2 tbsp. seasoned rice vinegar
1/2 tsp. red pepper flakes
One 12-oz. bag (about 4 cups) broccoli cole slaw
10 oz. cooked and chopped skinless lean chicken breast
2 cups sugar snap peas, halved
1/4 cup chopped cilantro

Directions:
In a small bowl, combine salad dressing/sauce, rice vinegar, and red pepper flakes. Mix thoroughly and set aside.

In a large bowl, combine all remaining ingredients and mix well. Add dressing/sauce mixture and toss to coat. Cover and refrigerate until chilled, at least 15 minutes. If you just can't wait, go ahead and dig in!

MAKES 4 SERVINGS

HG's Chilly Chocolate Mudslide

If you're craving a sinfully delicious chocolate treat after a long day at work, how about trying Hungry Girl's version of a Mississippi Mudslide. Less fat, less calories, but all of the deliciousness that you would expect from this dessert.

HG's Chilly Chocolate Mudslide

Serving Size: 1 mudslide (entire recipe)
Calories: 156
Fat: 0.5g
Sodium: 177mg
Carbs: 10g
Fiber: 1.25g
Sugars: 6g
Protein: 3g

PointsPlus® value 5*

HG Alternative: For a non-alcoholic version, just omit the vodka and add another 1 1/2 oz. (3 tbsp.) soymilk. TADA! Your virgin sipper will have just 66 calories and a PointsPlus® value of 2*. YAY!

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

Creamy Cold Tomato Soup

I am sure you all can tell; I'm a huge fan of Lynn's Kitchen Adventures...here is yet another great soup recipe from her collection. Try this healthy and refreshing Creamy Cold Tomato Soup.

Hungry Girl's Turkey-rific Taco Bean Dip

Usually, dips are a waste of fat and calories and creamy goodness. I was pleasantly surprised when I found this dip recipe from Hungry Girl. It's a bean dip with ground turkey in it. With the ground turkey, this already fiber-full dip gets more lean protein added.


Turkey-rific Taco Bean Dip

PER SERVING (1/12th of recipe, about 1/2 cup): 131 calories, 2.5g fat, 453mg sodium, 16g carbs, 4g fiber, 2.5g sugars, 11g protein -- PointsPlus® value 3*

Get ready for some SERIOUS dunking -- this bean dip means business, people!

Ingredients:
10 oz. raw lean ground turkey
1 1/2 tsp. taco seasoning
2 cups diced plum tomatoes (about 4 tomatoes)
1 cup diced onion (about 1/2 large onion)
Two 16-oz. cans fat-free refried beans
Two 4-oz. cans diced green chiles
1/2 cup shredded reduced-fat Mexican-blend cheese
Serving suggestions: low-fat baked tortilla chips, sliced bell peppers

Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and sprinkle with taco seasoning. Cook and finely crumble until turkey is fully cooked, about 6 minutes. Drain any excess liquid and transfer turkey to the crock pot.

Evenly top turkey with tomatoes, onion, beans, and chiles.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.

Turn off crock pot and remove lid. Add cheese and stir well.

Serve with your guilt-free dippers of choice and enjoy!

MAKES 12 SERVINGS

Hot Fudge Ice Cream Sandwiches from Lynn's Kitchen Adventures

Here is a very simple and delicious dessert from Lynn's Kitchen Adventures. Make your own hot fudge ice cream sandwiches...to make this recipe healthier, make your cookies from scratch or buy the 100 calorie ready to bake cookies from Nestle or Pillsbury. You can also use frozen yogurt or sugar free ice cream for the filling. Here is the recipe! Enjoy!