We've got a couple of AMAZING meatless recipes for you to try out... LOOK!!!

Turbo Tofu Stir-Fry

PER SERVING (1/4th of recipe, about 1 1/3 cups): 189 calories, 6.5g fat, 768mg sodium, 16.5g carbs, 4g fiber, 7g sugars, 13g protein -- PointsPlus® value 4*

If you think you don't like tofu, try this recipe and prepare to be pleasantly surprised...

One 12-oz. package block-style extra-firm tofu (like the kind by House Foods), drained
2 tbsp. reduced-sodium/lite soy sauce
2 tbsp. vegetarian-friendly oyster sauce
2 tsp. cornstarch
1 tsp. sesame oil
Dash ground ginger
Dash red pepper flakes
1/8 tsp. salt
4 cups frozen Asian-style stir-fry vegetables
3 cups frozen broccoli florets
1/2 tsp. chopped garlic


Lay tofu block on a dry surface with the shorter sides on the left and right. Vertically cut into 1/2-inch-wide pieces. Horizontally cut each piece into four smaller pieces.

In a medium bowl, combine soy sauce, oyster sauce, cornstarch, sesame oil, ginger, and red pepper flakes. Whisk until cornstarch has dissolved.

Bring a skillet sprayed with nonstick spray to high heat. Add tofu and sprinkle with salt. Cook until golden brown, about 6 minutes, gently flipping to evenly brown.

Transfer tofu to a bowl and cover to keep warm.

To the skillet, add stir-fry veggies, broccoli, and garlic. Cover and cook until hot, about 5 minutes.

Give the sauce mixture a stir and add to the skillet, along with the tofu. Cook and stir until sauce has thickened slightly and tofu is hot, about 3 minutes. Dig in!


HG FYI: Tofu also comes in 14-oz. to 16-oz. packages. If you can't find a 12-oz. package, go for one of these larger packages and just use 12 oz. (about 3/4ths of it).  

Super Stuffed Eggplant

PER SERVING (1 stuffed eggplant half): 284 calories, 6.5g fat, 730mg sodium, 41g carbs, 13.5g fiber, 17g sugars, 21g protein -- PointsPlus® value 7*

When you need a BIG serving of something super-satisfying, this dish has your back. That's our kind of support system!

1 large eggplant, stem end removed
1 cup chopped onion
1 cup chopped brown mushrooms
3/4 cup chopped zucchini
3/4 cup seeded and chopped tomato (about 1 large tomato)
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup light or low-fat ricotta cheese
2 tbsp. tomato paste
2 tsp. chopped garlic
1/2 tsp. Italian seasoning
1/4 tsp. salt
2 sticks light string cheese
2 tbsp. reduced-fat Parmesan-style grated topping

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Halve the eggplant lengthwise. Carefully cut along the inside of each half, about 1/2 inch from the skin. Scoop out the insides and finely chop. Place the hollow eggplant shells on the baking sheet, cut sides up.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add chopped eggplant, onion, mushrooms, and zucchini. Cook and stir until mostly softened, about 6 minutes.

Transfer to a bowl and blot away excess moisture. Thoroughly stir in all remaining ingredients except string cheese and Parm-style topping. Divide mixture between eggplant shells, lightly packing down until even.

Bake until shells have fully softened and tops have slightly browned, about 25 minutes. Leave oven on.

Meanwhile, break each stick of string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)

Sprinkle shredded string cheese and Parm-style topping over eggplant halves. Bake until shredded cheese has melted, about 5 minutes. Enjoy!


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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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