Mega Mac & Cheese 

1/4th of recipe (1 heaping cup): 198 calories, 4.5g fat, 390mg sodium, 30g carbs, 4.5g fiber, 5.5g sugars, 10g protein -- PointsPlus® value 5*

Ingredients:
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni
2 tbsp. light sour cream
2 slices 2% American cheese
4 wedges The Laughing Cow Light Creamy Swiss cheese
Optional seasonings: salt and black pepper

Directions:
Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 - 3 minutes, until hot. Drain excess liquid.

Roughly chop cauliflower, return to the bowl, and cover to keep warm.

In a medium-large pot, cook pasta per package instructions, about 7 minutes. Drain pasta and stir into cauliflower. Cover to keep warm.

In a medium microwave-safe bowl, mix sour cream, cheese slices, and cheese wedges, breaking slices and wedges into pieces. Microwave for 20 seconds. Stir well. Microwave for another 20 seconds, or until cheeses have melted. Stir well.

Add cheese mixture to the large bowl and thoroughly stir. Enjoy!

MAKES 4 SERVINGS

HG Alternative! If made with fat-free sour cream and fat-free American cheese, each serving will have 182 calories, 2.5g fat, 387mg sodium, 30g carbs, 4.5g fiber, 5.5g sugars, and 10g protein (PointsPlus® value 4*).

  • Hungry for More? Click here for a BLT-inspired mac 'n cheese recipe!

EZ Cheesy Lasagna for Two

1/2 of lasagna: 250 calories, 6.5g fat, 830mg sodium, 31g carbs, 5g fiber, 10g sugars, 16.5g protein -- PointsPlus® value 6*








Ingredients:

Two 1/4-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry
1 egg white or 2 tbsp. liquid egg whites
1/2 cup light or low-fat ricotta cheese
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic
1/4 tsp. salt, or more to taste
Dash ground nutmeg
1 cup chopped mushrooms
1 cup canned crushed tomatoes
1/2 tbsp. Italian seasoning
2 sheets oven-ready lasagna noodles
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. reduced-fat Parmesan-style grated topping
Optional seasoning: black pepper

Directions:
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Lay eggplant slices on the baking sheet and spray slices with nonstick spray. Bake for 10 minutes. Flip eggplant and bake until browned and softened, about 10 more minutes.

Meanwhile, in a medium bowl, thoroughly mix egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg.

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes. Stir mushrooms into ricotta mixture.

Spray a 9" X 5" loaf pan with nonstick spray. In another medium bowl, mix crushed tomatoes with Italian seasoning.

Evenly layer ingredients in the loaf pan: 1/4 cup seasoned tomatoes, 1 lasagna sheet, half of the mushroom-ricotta mixture, 1/4 cup seasoned tomatoes, 1 eggplant slice. Repeat layering with remaining ingredients.

Sprinkle with mozzarella cheese and grated topping. Bake until cheese is lightly browned, 20 - 25 minutes. Serve and enjoy!

MAKES 2 SERVINGS

Whopper Stopper

Entire recipe: 220 calories, 5g fat, 852mg sodium, 31g carbs, 9.5g fiber, 6g sugars, 15.5g protein -- PointsPlus® value 5*

Ingredients:
1 frozen meatless hamburger-style patty with 100 calories or less (like Boca Original Vegan Veggie/Meatless Burger)
1 light hamburger bun
1 slice tomato
1 slice onion
1/2 leaf romaine lettuce
3 hamburger dill pickle chips
1 tsp. light mayonnaise
1 tsp. ketchup

Directions:
Bring a skillet sprayed with nonstick spray to medium heat. Cook patty for 4 minutes per side, or until cooked through.

Split bun into halves and place patty on the bottom half. Top with tomato, onion, lettuce, and pickle slices.

Spread the top half of the bun with mayo and ketchup, and place it on top of the stack!

MAKES 1 SERVING

HG Alternative! Love cheese? Slap a slice of fat-free American on top of the meatless patty. The cheesed-up version has just 246 calories!

Can't find 80-calorie light buns? Go for 100-calorie flat sandwich buns -- they're a FANTASTIC alternative. Just adjust the stats accordingly.

Red Hot Apple Pie in a Mug

Entire recipe: 135 calories, 0.5g fat, 44mg sodium, 46g carbs, 3.5g fiber, 23.5g sugars, 0.5g protein -- PointsPlus® value 5*








Ingredients:

1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 - 15 pieces Red Hots Cinnamon Flavored Candy
2 low-fat cinnamon graham crackers (1/2 sheet), crushed
Dash cinnamon
Optional topping: Fat Free Reddi-wip

Directions:
Place apple cubes in a microwave-safe cup or mug. Top with Red Hots -- the more you use, the hotter the results! Cover and microwave for 2 minutes.

Stir well. Re-cover and microwave for 1 - 2 minutes, until apple cubes are soft.

Mix well. Let cool, at least 10 minutes.

Top with crushed graham crackers and cinnamon. Voila!

MAKES 1 SERVING

Club Soda Chocolate Cake

1/12th of cake: 171 calories, 3.5g fat, 301mg sodium, 34g carbs, <0.5g fiber, 19g sugars, 1.5g protein -- PointsPlus® value 5*

Ingredients:
One 18.25-oz. box moist-style devil's food cake mix (or other chocolate cake mix)
One 12-oz. can club soda

Directions:
Preheat oven to 350 degrees. Spray a 9" X 13" baking pan with nonstick spray.

In a large bowl, whisk cake mix with soda until smooth. Pour into the pan.

Bake until a knife inserted into the center comes out clean, 30 - 35 minutes.

Slice and enjoy!

MAKES 12 SERVINGS 

  • Hungry for More? Click here for even more recipes for two-ingredient cake. Three cheers for easy guilt-free cake!

Pan-Fried Chicken Parm

1/2 of recipe (1 cutlet): 258 calories, 6g fat, 684mg sodium, 16.5g carbs, 7g fiber, 1g sugars, 38.5g protein -- PointsPlus® value 6*








Ingredients:

1/2 cup Fiber One Original bran cereal
1 1/2 tsp. Italian seasoning, or more to taste
1/8 tsp. salt, or more to taste
1/2 tsp. garlic powder, or more to taste
1/2 tsp. onion powder, or more to taste
1/4 cup canned tomato sauce with Italian seasonings
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
Two 4-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/2 cup shredded part-skim mozzarella cheese
Optional seasoning: black pepper

Directions:
In a blender or food processor, grind cereal into crumbs. Transfer to a wide bowl and mix in Italian seasoning, salt, 1/4 tsp. garlic powder, and 1/4 tsp. onion powder.

In a small bowl, mix tomato sauce with remaining 1/4 tsp. garlic powder and remaining 1/4 tsp. onion powder.

Place egg substitute in another wide bowl. One at a time, using tongs, coat chicken cutlets with egg, shake to remove excess, and coat with crumbs.

Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Lay coated cutlets in the skillet and cook for about 4 minutes per side, until chicken is cooked through.

Evenly spread sauce over chicken cutlets, still in the skillet. Sprinkle with mozzarella cheese.

Reduce heat to low and cover skillet. Cook until cheese has melted, 2 - 3 minutes. Enjoy!

MAKES 2 SERVINGS

HG Tip! To pound a chicken cutlet, either lay it between two pieces of plastic wrap or place it in a sealable bag, squeeze out the air, and seal. Using a meat mallet (or other heavy utensil with a flat surface), pound it until uniform in thickness.

*The PointsPlus® 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.