Healthy Recipes Made with Green Giant Veggie Swap-Ins
Entire recipe: 297 calories, 5.5g total fat (2g sat fat), 577mg sodium, 32g carbs, 8.5g fiber, 12g sugars, 31.5g protein
SmartPoints® value 3*
Cook: 20 minutes
1 3/4 cups Green Giant® Riced Cauliflower
2 tbsp. chopped cilantro
2 tsp. lime juice
One 3-oz. raw boneless skinless chicken breast cutlet
1 tsp. taco seasoning mix
1/2 cup chopped onion
1/2 cup chopped bell pepper
3 tbsp. canned black beans, drained and rinsed
2 tbsp. shredded reduced-fat Mexican blend cheese
2 tbsp. fresh salsa with less than 90mg sodium per 2-tbsp. serving
1 tbsp. fat-free plain Greek yogurt
Bring a skillet sprayed with nonstick spray to medium heat. Add Riced Cauliflower, cilantro, and lime juice. Cook and stir until cauliflower is thawed and hot.
Transfer to a medium bowl, and cover to keep warm.
Pound chicken to 1/2-inch thickness. Remove skillet from heat. Re-spray, and return to medium heat. Season chicken with 1/2 tsp. taco seasoning, and cook for about 4 minutes per side, until cooked through. Remove from skillet, and cover to keep warm.
Remove skillet from heat; clean, if needed. Re-spray, and return to medium-high heat. Add onion and bell pepper, and sprinkle with remaining 1/2 tsp. taco seasoning. Cook and stir until softened and slightly blackened, about 4 minutes.
Add black beans, and cook and stir until hot, about 1 minute.
Transfer to the medium bowl, and immediately top with cheese.
Chop chicken, and add to the bowl.
Top with salsa and yogurt.
MAKES 1 SERVING
1/4th of recipe: 131 calories, 3.5g total fat (0.5g sat fat), 525mg sodium, 15.5g carbs, 3.5g fiber, 8g sugars, 8g protein
SmartPoints® value 3*
3/4 cup (about 6 large) egg whites or fat-free liquid egg-substitute
3 cups frozen stir-fry vegetables
1 tsp. chopped garlic
1 tbsp. sesame oil
1/4 cup thick teriyaki marinade or sauce
Bring an extra-large skillet sprayed with nonstick spray to medium heat. Scramble egg whites/substitute until fully cooked, 3 - 4 minutes, using a spatula to break it up into bite-sized pieces. Transfer to a large bowl, and cover to keep warm.
Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add stir-fry veggies, Green Giant® Riced Cauliflower Medley, and 1/3 cup water. Cover and cook for 5 minutes, or until thawed.
Add garlic and sesame oil. Cook and stir until hot and well mixed, about 4 minutes.
Add scrambled egg whites and teriyaki sauce. Cook and stir until hot and well mixed, about 2 minutes.
MAKES 4 SERVINGS
1/4th of recipe (about 7 tots): 184 calories, 8g total fat (2g sat fat), 650mg sodium, 21.5g carbs, 6.5g fiber, 4g sugars, 5.5g protein
SmartPoints® value 6*
One 16-oz. bag Green Giant® Cauliflower Veggie Tots
1/3 cup shredded reduced-fat Mexican-blend cheese
2 tablespoons seeded and chopped jalapeño peppers
1/4 cup salsa
2 tablespoons light sour cream
2 tablespoons chopped scallions
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Place Veggie Tots on the sheet, and bake until golden and crisp, 12 - 14 minutes.
Arrange tots on the center of the sheet, so they are touching. Sprinkle with cheese, and top with jalapeño peppers.
Bake until cheese has melted, about 3 minutes.
Serve topped with salsa, sour cream, and scallions.
MAKES 4 SERVINGS
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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.
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