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07.29.10
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If you like to eat a BIG SALAD à la Elaine from Seinfeld (pardon our retro ref!), you're gonna be REALLY excited about these new recipes for entrée-style veggie bowls. And if you're not into the whole salad thing... well, prepare to change your mind! 
In-N-Outrageous Animal-Style Salad

PER SERVING (1 salad, entire recipe): 240 calories, 2g fat, 967mg sodium, 38g carbs, 12g fiber, 17g sugars, 23g protein -- PointsPlus® value 6*

We LOVE In-N-Out Burger (super famous here on the West Coast), so we've made a salad inspired by one of its popular items... YUM!


Ingredients:
4 cups chopped romaine lettuce
1 large tomato, chopped
2 tbsp. roughly chopped dill pickle
1/2 cup chopped onion
1 Boca Original Vegan Veggie/Meatless Burger
1 tsp. yellow mustard
2 tbsp. shredded fat-free cheddar cheese
2 tbsp. fat-free Thousand Island dressing 

Directions:
Place lettuce in a large bowl and top with chopped tomato and pickle. Set aside.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add onion and cook until slightly browned and softened, about 3 minutes. Transfer to the large bowl and set aside.

Prepare Boca patty according to package instructions (either in the microwave or in a skillet sprayed with nonstick spray). Once just cool enough to handle, chop into bite-sized pieces and transfer to a small bowl. Add mustard and toss to coat. Transfer the mustard-y burger bites to the salad bowl. Evenly top salad with cheese and dressing. Now EAT!

MAKES 1 SERVING  
Mexilicious Shrimp & Corn Fandango Salad

PER SERVING (1 salad, entire recipe): 260 calories, 2g fat, 622mg sodium, 39g carbs, 8g fiber, 15g sugars, 24g protein -- PointsPlus® value 6*

The spicy dressing will heat you up, the crunchy veggies will cool you down, and the shrimp will ensure that you're properly proteined. (Hey, using the word "protein" as a verb is fun... Try it!)

Ingredients:
3 cups chopped romaine lettuce
1 cup dry coleslaw mix
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tbsp. chopped fresh cilantro 
1 tbsp. seasoned rice vinegar
1/2 tbsp. lime juice
1 tsp. Mexican hot sauce
1/2 cup frozen yellow corn
3 oz. cooked and chilled ready-to-eat shrimp

Directions:
Combine lettuce and slaw mix in a large bowl. Top with tomato, cucumber, onion, and cilantro. Set aside.

To make the dressing, combine vinegar, lime juice, and hot sauce in a small bowl, and mix thoroughly. Set aside.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 5 minutes. Transfer to the large bowl.

Add shrimp to the large bowl and drizzle dressing over the salad. Grab a fork, and dig in!

MAKES 1 SERVING

HG Alternative! Sometimes we toss 1/4 cup chopped avocado onto this dish. SO GOOD! Do that and your salad will have 320 calories, 7.5g fat, and 10.5g fiber. Nice...

CHEW ON THIS:
Today, July 29th, is Cheese Sacrifice Purchase Day. (Obscure, yes, but it only comes once a year, people!) Instead of surrendering dairy products to mousetraps (gross!), buy your favorite guilt-free cheese and EAT IT! Laughing Cow Light, prepare to be purchased and sacrificed... to our taste buds.
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*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.

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