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

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

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

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

Mr. Stripey Tomato, Arugula, and Pancetta Sandwiches

If you like BLT sandwiches, check out this recipe for a slight update on the BLT from Cooking Light.

Mr. Stripey Tomato, Arugula, and Pancetta Sandwiches

These sandwiches are a new interpretation of the classic BLT. Pancetta is Italian cured bacon; substitute domestic cured bacon, if necessary. You can prepare the mayonnaise mixture and cook the pancetta up to one day ahead.

Ingredients

2 tablespoons light mayonnaise
1 tablespoon minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh sage
2 ounces pancetta, cut into 8 thin slices
Cooking spray
8 (1-ounce) slices rustic sourdough bread, toasted
4 medium Mr. Stripey tomatoes, each cut into 4 (1/2-inch-thick) slices
1 cup arugula

Preparation

1. Combine first 4 ingredients in a bowl, stirring well.
2. Preheat oven to 400°. Arrange pancetta in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until crisp. Drain on paper towels.
3. Spread mayonnaise mixture evenly over bread slices. Top each of 4 bread slices with 2 pancetta slices, 4 tomato slices, and 1/4 cup arugula. Top sandwiches with remaining 4 bread slices.

Jeanne Thiel Kelley, Cooking Light
AUGUST 2008

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)!

Big Blue Buffalo Jala' Poppers

So I have to admit, I've never been a fan of Jalapeno Popper because of the cream cheese, but when I came across this Hungry Girl recipe and saw her way of making them, I decided to give them another try.

Big Blue Buffalo Jala' Poppers
PER SERVING (1/4th of recipe, 3 poppers): 106 calories, 3.5g fat, 639mg sodium, 14g carbs, 4.5g fiber, 4.5g sugars, 6.5g protein -- PointsPlus® value 3*

Double your cheesiness, double your spiciness, double your fun, and double your YUM!

Ingredients:
4 wedges The Laughing Cow Light Creamy Swiss cheese
2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce, divided
3 tbsp. crumbled blue cheese
6 fresh whole jalapeño peppers
1/2 cup Fiber One Original bran cereal
1/4 tsp. onion powder
1/4 tsp. garlic powder
Dash cayenne pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

Directions:
Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set aside.

In a small bowl, combine cheese wedges with 1 tbsp. hot sauce and mix well. Add blue cheese, stir, and set aside.

Halve the peppers lengthwise, and remove seeds, stems, etc. Wash halves and dry them very well. Evenly spoon and spread cheese mixture into the pepper halves and set aside.

Place cereal and spices in a blender or food processor. Grind to a breadcrumb-like consistency. Transfer crumbs to a plate and set aside.

Pour egg substitute into a shallow bowl. Add remaining 1 tbsp. hot sauce and mix well. One at a time, gently cover pepper halves with egg mixture, shake to remove excess, and then coat entirely with crumb mixture. Repeat with remaining pepper halves, evenly placing them on the baking sheet.

Bake in the oven until coating is crispy and pepper halves have softened, 25 - 30 minutes.

Enjoy!

MAKES 4 SERVINGS

Southern Living has a great collection of lightened southern classic dishes. I'm sure you can tell that I love the idea of slimming down and lightening up favorite dishes so that we can enjoy them without taking in all the fat and calories of the original dish. So with that, here is a recipe for a lightened layered carrot cake recipe. Recently I've kind of become obsessed with well made carrot cake, so I am definitely excited to see how this one rates.

Layered Carrot Cake

• YIELD: Makes 16 servings
• HANDS-ON: 30 MINUTES
• TOTAL: 2 HOURS
• COURSE: Cakes/Frostings, Desserts

Ingredients

• CARROT CAKE BATTER
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 (8-oz.) can crushed pineapple in juice, drained
• 1/4 cup vegetable oil
• 2 large eggs
• 2 egg whites
• 1 tablespoon vanilla extract
• 3 cups grated carrots
• Vegetable cooking spray
• CREAM CHEESE FROSTING
• 1/2 (8-oz.) package 1/3-less-fat cream cheese
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 to 2 tsp. fat-free milk (optional)

Preparation

• Prepare Batter:
• 1. Preheat oven to 350°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.
• 2. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
• Prepare Frosting:
• Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) Beat in up to 2 tsp. milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
• Try This Twist!
• Carrot Cake Muffins: Omit Frosting. Place about 15 paper baking cups in muffin pans, and coat with cooking spray. Prepare batter, and fold in 1/2 cup chopped toasted pecans and 1/2 cup golden raisins with carrots. Spoon batter into baking cups, filling about two-thirds full. Bake as directed. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature. Makes about 15 muffins.
• Per serving: Calories 204; Fat 7.3g (sat 1g, mono 2.6g, poly 3.4g); Protein 3.8g; Carb 31.9g; Fiber 1.9g; Chol 28mg; Iron 1.2mg; Sodium 356mg; Calc 23mg

Lightened King Ranch Casserole

Southern style favorites often carry more calories than most of us want to know about.Southern Living has slimmed down a whole bunch of southern dishes in their Lightened Southern Classics article. Here is one for Lightened King Ranch Casserole.

Light King Ranch Chicken Casserole

Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

Prep Time: 15 minutes
Cook Time: 5 minutes
Bake: 35 minutes
Yield: Makes 8 servings

Ingredients

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• Vegetable cooking spray
• 2 cups chopped cooked chicken breasts
• 1 (10-ounce) can fat-free cream of chicken soup, undiluted
• 1 (10-ounce) can fat-free cream of mushroom soup, undiluted
• 1 (10-ounce) can diced tomato and green chiles
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 12 (6-inch) corn tortillas
• 1 (8-ounce) block reduced-fat Cheddar cheese, shredded

Preparation

Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

Stir in chicken and next 6 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes or until bubbly.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Nutritional Information

Calories:

282 (32% from fat)

Fat:

9.9g (sat 5g,mono 0.5g,poly 0.7g)

Protein:

21g

Carbohydrate:

26.4g

Fiber:

3.1g

Cholesterol:

54.4mg

Iron:

0.7mg

Sodium:

947mg

Calcium:

248mg

Southern Living, MARCH 2004

Sacrificing flavor for healthier meals is never fun. Check out Southern Living's collection of Lightened Suppers and find something delicious and healthy to make and enjoy. Here is a lightened recipe for Tacos Al Pastor.

Tacos Al Pastor

Tacos Al pastor is a Mexican dish featuring a pork and pineapple mixutre. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat. These tacos are genererally served on soft tortillas and include cilantro, onions, lime juice, pineapple, and salsa.

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill: 4 hours
Yield: Makes 6 tacos

Ingredients

• 1 pound pork tenderloin, cut into 1/2-inch cubes
• 1 (8-oz.) can pineapple tidbits in juice, drained
• 1 medium onion, chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon Mexican-style chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 teaspoon chopped garlic
• 3/4 teaspoon salt
• 1 tablespoon canola oil
• 6 (8-inch) soft taco-size corn or flour tortillas, warmed
• Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño

Preparation

1. Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.

Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup pork mixture (not including toppings).

Spicy Chicken-Pineapple Tacos: Substitute 1 lb. skinned and boned chicken thighs, chopped, for pork tenderloin. Proceed with recipe as directed.

Per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings): Calories 230; Fat 10.4g (sat 2.3g, mono 3.5g, poly 1g); Protein 15.5g; Carb 17.7g; Fiber 0.8g; Chol 50mg; Iron 1.8mg; Sodium 564mg; Calc 62mg

Nutritional Information

Calories:

221

Fat:

8.1g (sat 1.9g,mono 2.8g,poly 1g)

Protein:

18.2g

Carbohydrate:

17.7g

Fiber:

0.8g

Cholesterol:

50mg

Iron:

1.9mg

Sodium:

552mg

Calcium:

58mg

Maria Corbalan, Taco Xpress, Austin, Texas, Southern Living, JUNE 2009