Brownie Muffins [Hungry Girl]

Thought that these Hungry Girl Brownie Muffins looked so cute and are on the better side for a lighter dessert options.  Cut the calories in half by preparing them in mini muffin tins instead of the full size ones.    Check the recipe out here

BLT B-Fast Burrito from Hungry Girl

For those of you who love breakfast burritos, here is a delicious lightened up version from the ever lovely, Hungry Girl.

BLT B-fast Burrito

PER SERVING: (entire recipe, 1 burrito): 243 calories, 5g fat, 968mg sodium, 26g carbs, 7g fiber, 4.5g sugars, 23.5g protein -- PointsPlus® value 6*

Spinach plays the part of lettuce in this BLT breakfast. Get ready for a super-tasty morning burrito that's ready in mere minutes!




Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
Dash each onion powder, garlic powder, and black pepper
1 wedge The Laughing Cow Light Creamy Swiss cheese
1/4 cup diced tomato, patted dry
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1 medium-large high-fiber flour tortilla with 110 calories or less (like the kinds by La Tortilla Factory)
1/2 cup spinach leaves
1 tbsp. chopped scallions

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute, spices, and cheese wedge, breaking the wedge into pieces as you add it. Microwave for 1 minute.

Add tomato and bacon to the mug, and gently stir. Microwave for 1 minute, or until scramble is just cooked. Set aside.

Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Lay spinach leaves horizontally across the center of the tortilla, and evenly top with the scramble. Sprinkle with scallions.

Wrap tortilla up by first folding one side in (to keep filling from escaping), and then rolling it up from the bottom. Bite right into the open side!

MAKES 1 SERVING

HG's Better Bruschetta Chicken Salad

The most irritating thing about eating out at restaurants is when you decide to order a salad to be healthy; come to find out that the salad has more calories in it than the juciest burger with the most delicious fries. First of all, is it even fair to call those meals "salads"? Sneaky calorie traps is more like it. Check out Hungry Girl's take on Applebee's Brucshetta Chicken Salad...less calories and even more delicious, this is how restaurant salads should be made.

HG's Better Bruschetta Chicken Salad

Serving Size: 1 salad with dressing (entire recipe)
Calories: 360
Fat: 11g
Sodium: 988mg
Carbs: 26g
Fiber: 6.5g
Sugars: 12g
Protein: 37.5g

PointsPlus® value 9*

HG FYI: The recipe method of calculating PointsPlus® values counts the carbs, protein, etc., from vegetables -- even those with a value of 0*. If calculated without 0-value vegetables, this recipe has a PointsPlus® value of 6*.

We love the idea of a salad topped with chicken and a delicious tomato mixture, but the one at Applebee's is straight-up SILLY. Feast your eyes on our beauteous bowl of greens...

Ingredients:
Bruschetta Topping
1 cup chopped plum tomatoes (about 2 tomatoes)
1/4 cup chopped red onion (about 1/4th of an onion)
2 tbsp. drained and chopped roasted red peppers (packed in water)
2 tbsp. sliced black olives, finely chopped
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic

Salad
One 4-oz. raw boneless skinless lean chicken breast cutlet
Dash each salt and black pepper
4 cups chopped romaine lettuce
2 tsp. reduced-fat Parmesan-style grated topping
1 stick light string cheese, cut into coins
2 tbsp. fat-free or low-fat balsamic vinaigrette

Directions:
In a medium bowl, combine all ingredients for bruschetta topping and mix well. Cover and refrigerate.

Spray a grill pan (or skillet) with nonstick spray, and bring to medium heat on the stove. Season chicken with salt and pepper, and place in the pan. Cook for 4 - 5 minutes per side, until cooked through. Once cool enough to handle, slice chicken into strips and set aside.

Place lettuce on a large plate or in a large bowl. Add bruschetta topping and chicken. Sprinkle with Parm-style topping, and top with string cheese coins.

Top or serve salad with dressing. EAT!

MAKES 1 SERVING

Freezy Movie Night Concession Stand-wiches-Hungry Girl

I saw these snacks on Hungry Girl and they look so good! It's kind of like a mish mosh shmorgasbord of movie theater snacks in one delicious snackwich. Check out this recipe for Freezy Movie Night Concession Stand-wiches.

Freezy Movie Night Concession Stand-wiches


PER SERVING (1/7th of recipe, 1 sandwich): 158 calories, 2g fat, 128mg sodium, 32g carbs, <0.5g fiber, 7g sugars, 2.5g protein -- PointsPlus® value 4*

These treats are packed with the flavors of your favorite movie-theater snacks, so you can enjoy said flavors without the high calorie count and kicks to the back of your seat. Lights, camera, SNACKTION!!!!


Ingredients:
One 8-oz. container Cool Whip Free, thawed
3 pieces Twizzlers Strawberry Twists, finely chopped
1 tbsp. mini semi-sweet chocolate chips
1 tbsp. chopped peanuts
14 Quaker Butter Popped Corn Rice Cakes (1 package)

Directions:
To make the filling, transfer Cool Whip to a medium-large bowl. Add chopped Twizzlers, chocolate chips, and chopped peanuts. Gently stir.

Set out 7 rice cakes, and evenly spoon filling over them, about a heaping 1/4 cup each.

Lightly place another rice cake over each filling-topped cake to form a sandwich, for a total of seven sandwiches.

Place in the freezer until filling is firm, at least 1 1/2 hours. (Use a few plates or a baking sheet, so the sandwiches are not stacked.) Eat up!

MAKES 7 SERVINGS

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

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

HG's Happy Birthday Cake Shake

Milkshakes are way too thick and way too sugary for me, so it's pretty easy for me to stay away from them when dessert comes around. When I saw that Hungry Girl had redone the shake, I got excited to try it. It looks delicious and like something that I would really love to try. Check out this recipe for a sweet shake that won't overload you with sugar and calories.

HG's Happy Birthday Cake Shake

Serving Size: 1 shake (entire recipe)
Calories: 215
Fat: 5.5g
Sodium: 395mg
Carbs: 36g
Fiber: 1g
Sugars: 20g
Protein: 4.5g

PointsPlus® value 6*

We're warning you now -- exposure to our Happy Birthday Cake Shake recipe may induce squeals of joy, a need to blend something, and the insatiable desire for a cake-inspired milkshake. Go for it!

Ingredients:
3 tbsp. Cool Whip Free, thawed
1/4 tsp. hot cocoa mix from a 25-calorie packet (like Swiss Miss Diet or Nestlé Fat Free)
1 tbsp. sugar-free French vanilla powdered creamer (like the kind by Coffee-mate)
1/2 cup light vanilla soymilk
1 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
1/4 cup fat-free vanilla ice cream
1 1/2 cups crushed ice or 8 - 12 ice cubes
1 tbsp. rainbow sprinkles, or more for optional topping

Directions:
To make the chocolatey topping, in a small bowl, combine Cool Whip with cocoa mix. Stir until completely mixed. Cover and refrigerate.

In a tall glass, combine powdered creamer with 2 tbsp. hot water and stir to dissolve. Add soymilk and pudding mix. Stir until mostly dissolved. Transfer contents of the glass to a blender.

Add ice cream and ice to the blender. Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again.

Pour into the tall glass. Gently stir in the sprinkles.

If you want to get fancy with your chocolatey topping, spoon it into one of the bottom corners of a plastic bag; snip off the tip of that corner to create a small hole, and pipe the topping through the hole into a swirl over your shake. Or keep things simple and just spoon on the topping! If you like, top with a few extra sprinkles. Enjoy!

MAKES 1 SERVING

HG' Bake-tastic Butternut Squash Fries

Butternut squash is a great substitute for potatoes in french fries...the squash can be difficult to prep, so after the recipe, check out other ideas for delicious french fry substitutes. All of these fabulous recipes are from Hungry Girl.

Bake-tastic Butternut Squash Fries

PER SERVING (entire recipe): 204
calories, <1g fat, 258mg sodium, 53g carbs,
9g fiber, 10g sugars, 4g protein --
PointsPlus™ value 0*

Prep: 25 minutes
Cook: 40 minutes

Ingredients:
1 butternut squash (large enough to yield 1 lb. once peeled & sliced)
1/8 tsp. coarse salt, or more to taste
Optional dip: ketchup

Directions:
Preheat oven to 425 degrees.
Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in
half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes.
Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with
nonstick spray, and then place spears flat on it.
Bake in the oven for 20 minutes, and then carefully flip spears. Continue to bake until
tender on the inside and crispy on the outside, about 20 minutes longer.
If you like, sprinkle with additional salt and serve with ketchup for dipping. Enjoy!
MAKES 1 SERVING

Click here for Hungry Girl's french fry trials and try using one of these ingredients instead!

HG's Sweet and Sour Chicken 1 2 3

I haven't met many people who would say no to Sweet and Sour Chicken from a Chinese restaurant. I have tried to stop myself because that dish is full of sugar and calories. Here is Hungry Girl's version of this delicious Chinese food staple that won't weigh you down.

HG's Sweet & Sour Chicken 1-2-3

Serving Size: 1/3rd of recipe, about 2 cups
Calories: 295
Fat: 2g
Sodium: 730mg
Carbs: 37g
Fiber: 5.25g
Sugars: 27g
Protein: 30g

PointsPlus® value 7*

Ingredients:
12 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper
1 1/2 cups broccoli florets
1 cup chopped red bell pepper
1 cup chopped celery
16 oz. canned pineapple chunks packed in juice (not drained)
1 tbsp. cornstarch
3 tbsp. seasoned rice vinegar
1 tbsp. ketchup
1 tbsp. reduced-sodium/lite soy sauce
1/2 tsp. chopped garlic
1/4 tsp. crushed red pepper
1/8 tsp. ground ginger
2 cups bean sprouts

Directions:
Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove. Season chicken with salt and black pepper and place in the skillet/wok.

Stirring occasionally, cook until chicken is no longer pink on the outside, about 3 minutes. Add broccoli florets, bell pepper, celery, and 2 tbsp. of water to the skillet/wok. Cover and cook until veggies are tender, about 8 minutes.

Meanwhile, to make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper, and ginger. Mix thoroughly. Bring to medium-high heat on the stove. Stirring frequently, cook until thickened, about 3 minutes.

To the skillet/wok, add pineapple chunks, bean sprouts, and sauce. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.

Serve and enjoy!

MAKES 3 SERVINGS

Jump for Choy! Fish Pack

Have you ever tried making a foil pack meal? It's a really neat way to cook your whole meal at once while getting a lot of flavor without adding calories. Here is Hungry Girl's fish pack recipe!


Jump for Choy! Fish Pack

PER SERVING (1/2 of recipe): 232 calories, 2g fat, 908mg sodium, 19g carbs, 3g fiber, 13g sugars, 35g protein -- PointsPlus® value 6*

Words cannot express how amazing this citrus-teriyaki, Asian-style meal is. Try it and see...

Ingredients:
16 oz. (about 4 heads) baby bok choy, ends removed, separated into leaves
1 medium zucchini, cut into 1/2-inch chunks
12 oz. raw cod (two 6-oz. fillets or four 3-oz. fillets)
1/8 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
2 tbsp. thick teriyaki marinade or sauce
2 tbsp. low-sugar or sugar-free orange marmalade

Directions:
Preheat oven to 375 degrees. Lay an extra-large piece of heavy-duty foil on an extra-large baking sheet, and spray with nonstick spray.

Lay bok choy leaves in the center of the foil, and evenly top with zucchini. Lay cod fillets in a single layer over the veggies and sprinkle with salt and pepper. Set aside.

In a small bowl, combine teriyaki marinade or sauce with orange marmalade. Mix thoroughly. Evenly spoon mixture over the cod and veggies.

Place another extra-large piece of foil evenly over the baking sheet. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.

Bake in the oven for 20 minutes, or until cod is fully cooked and veggies are tender.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.)

Serve cod and veggies with extra sauce from the foil pack. If you like, season to taste with additional salt and pepper. Eat up!

MAKES 2 SERVINGS

HG's 2-Cheese Sausage 'n Portabella Skillet

I really love this because not only is is completely lightened up, Hungry Girl also has revamped the recipe to use meatless or turkey patties..yum!

HG's 2-Cheese Sausage 'n Portabella Skillet

Serving Size: 1 skillet (entire recipe)
Calories: 323
Fat: 6g
Sodium: 918mg
Carbs: 28g
Fiber: 3.5g
Sugars: 6.5g
Protein: 33g

PointsPlus® value 7*

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

Boston Cream Cupcakes

Cupcakes are a huge weakness of mine...and I can tell you confidently that at least once a month, designer or homemade cupcakes are brought to work for everyone. I have the hardest time saying no, and more often than not, I have one anyway. Cupcakes are deliciously amazing, but extremely decadent and full of calories. Here is a designer flavored cupcake recipe from Hungry Girl which also combines the cute trend of mini cupcakes to give us a delicious and guilt free desert option.

Boston Cream Cupcakes


PER SERVING (1 cupcake): 114 calories, 2.5g fat, 193mg sodium, 21.5g carbs, 0g fiber, 12g sugars, 2g protein -- PointsPlus® value 3*

There's something awesome about injecting cupcakes with pudding... and something MORE awesome about eating 'em!




Ingredients:
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. chocolate frosting, room temperature
2 tbsp. light chocolate syrup
One 60-calorie sugar-free or no-sugar-added vanilla pudding snack (like the kind by Jell-O)
1/4 tsp. vanilla extract
1 no-calorie sweetener packet (like Splenda or Truvia)

Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray; set aside.

In a large bowl, combine cake mix, egg substitute, and 1/2 cup water. Whisk thoroughly. Evenly distribute mixture among the cups of the muffin pan.

Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, 20 - 22 minutes.

Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine chocolate frosting with chocolate syrup and mix well. Cover and refrigerate.

Once cupcakes have cooled, use a knife or narrow spoon handle to create a small centered hole through the top of each cupcake, stopping about midway through the cupcakes. Set aside.

Open pudding cup and stir in vanilla extract and sweetener. Place pudding in one of the bottom corners of a sealable plastic bag. Remove air and seal. Snip off a small part of that corner with scissors.

Gently squeeze the bag and evenly pipe pudding through the hole in the bag's corner and into the holes in the cupcakes.

Evenly spread frosting-syrup mixture over the cupcakes. (Don't worry if some of the pudding filling gets mixed in!)

Serve and enjoy! (Refrigerate leftovers, if you've got 'em.)

MAKES 12 SERVINGS

HG's Totally Nuts Creamy Chicken Salad Sandwich

Chicken salad can really tip the scale on calories with all the mayonnaise and an mixing of dark and white meat. Here is Hungry Girl's version of the standard chicken salad sandwich...try it out, you might be amazed!

HG's Totally Nuts Creamy Chicken Salad Sandwich

Serving Size: 1 sandwich (half of recipe)
Calories: 254
Fat: 7g
Sodium: 923mg
Carbs: 34g
Fiber: 6.5g
Sugars: 11g
Protein: 20g

PointsPlus® value 7*

HG Alternative! Not much of a sandwich lover? No worries! A serving of the chicken salad itself (half the total amount; about 3/4 cup) has 166 calories, 6g fat, 733mg sodium, 15g carbs, 1g fiber, 9g sugars, and 15g protein (PointsPlus® value 4*). Who loves you?

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

Crispy Pecan Pie Bites

I'm thinking about making this dessert for my family's huge Thanksgiving get together...I'm all for pecan pie, but these are just so cute that I kind of want to try them out.


Crispy Pecan Pie Bites

PER SERVING (1/5th of recipe, 3 pieces): 106 calories, 6g fat, 87mg sodium, 12g carbs, 0.5g fiber, 5.5g sugars, 3g protein -- PointsPlus® value 3*

We're starting with dessert. It's been a long week -- you deserve it. Bite, crunch, smile, repeat...

Ingredients:
One 15-piece box frozen Athens Mini Fillo Shells
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. brown sugar (not packed)
1/2 tbsp. light whipped butter or light buttery spread (like Brummel and Brown), room temperature
1 drop vanilla extract
Dash salt
1/4 cup roughly chopped pecans, divided
Optional topping: Fat Free Reddi-wip

Directions:
Preheat oven to 375 degrees.

Spray a baking sheet with nonstick spray, and arrange shells on the baking sheet. Set aside.

In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, and salt. Mix well.

Stir in 2 tbsp. chopped pecans. Evenly distribute the mixture among the fillo shells.

Evenly top shells with remaining 2 tbsp. chopped pecans, a little less than 1/2 tsp. per shell.

Bake in the oven until edges are crisp, 15 - 18 minutes.

Allow to cool slightly before serving. If you like, top each piece with a squirt of Fat Free Reddi-wip. Enjoy!

MAKES 5 SERVINGS

Devil-icious Egg White Salad

I know that barbecue and picnic season has already come to a close, but here's a recipe for egg salad that you might want to pull out when that season comes back again. Hungry Girl has made a huge dent in lightening up egg salad, and the way she does it, your guests and family would never know unless you told them.

Devil-icious Egg White Salad

PER SERVING (1/6th of recipe, about 1 cup): 129 calories, 2.5g fat, 850mg sodium, 16.5g carbs, 3g fiber, 8g sugars, 10.5g protein -- PointsPlus® value 3*


Ingredients:
4 cups finely chopped cauliflower (about 1 head cauliflower)
1 cup fat-free mayonnaise
4 wedges The Laughing Cow Light Creamy Swiss cheese
2 tbsp. yellow mustard
1/2 tsp. paprika, or more for garnish
1/4 tsp. salt
1/4 tsp. black pepper
12 hard-boiled egg whites, chopped
1 cup chopped celery
1 cup chopped cucumber
1/2 cup chopped scallions
1/4 cup sweet relish

Directions:
Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave until soft, 6 - 8 minutes. Once the bowl is cool enough to handle, drain any excess water.

Transfer half of the cauliflower to a blender or food processor. (Set aside the bowl of remaining cauliflower.) To the blender, add mayo, cheese wedges, mustard, paprika, salt, and black pepper. Puree or pulse until blended. (Don't worry if it isn't completely smooth.) Set aside.

To the bowl of non-pureed cauliflower, add all remaining ingredients. Gently stir. Add puree from the blender and lightly stir to coat.

Cover and chill for at least 1 hour.

Serve it up and, if you like, garnish with additional paprika. Enjoy!

MAKES 6 SERVINGS

HG's Big Beef 'n Bacon Meatloaf

Here's a really interesting spin on meatloaf from Hungry Girl. In this one, you can use bacon or turkey bacon to make an updated and delicious meatloaf dish. I'll probably make mine with turkey bacon when I get around to it.

HG's Big Beef 'n Bacon Meatloaf

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

PointsPlus® value 5*

HG's Happy Monkey Banana Pudding Shake

Milkshakes are delicious, but for me, they're too heavy and I end up with an awful stomach ache...Hungry Girl's redone milkshake is just as thick but not as heavy. Obviously still delicious as always!

HG's Happy Monkey Banana Pudding Shake

Ingredients:
1/2 cup light vanilla soymilk
1 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
1 tsp. fat-free nondairy powdered creamer (like the kind by Coffee-mate), dissolved in 1 tbsp. warm water
1 no-calorie sweetener packet (like Splenda or Truvia)
1/4 cup fat-free vanilla ice cream
Half a medium banana, sliced into coins, frozen
1 cup crushed ice or 5 - 8 ice cubes
2 Reduced Fat Nilla Wafers
2 tbsp. Fat Free Reddi-wip
1 maraschino cherry

Directions:
In a tall glass, combine soymilk, pudding mix, creamer mixture, and sweetener. Stir until mostly dissolved. Transfer contents of the glass to a blender.

Add ice cream, frozen banana coins, and ice to the blender. Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again.

Pour into the tall glass. Break wafers into pieces and stir into the shake. Top with Reddi-wip and a cherry, and enjoy!

MAKES 1 SERVING

Serving Size: entire recipe (1 shake)
Calories: 211
Fat: 2g
Sodium: 371mg
Carbs: 45g
Fiber: 3g
Sugars: 20g
Protein: 5.5g

PointsPlus® value 6*

HG Alternative! If you like, leave out the wafer cookies. Still awesome (and under 200 calories)!