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Hungry Girl Today: 09.09.10
It's no big shock to anyone when we say that we love chicken -- it's like a
dog saying, "I ruv tennis balls." So check out our fun new chicken recipes
and make one tonight!
Colossal Asian Veggie 'n Chicken Pack
PER SERVING (1 1/2 cups): 222 calories, 1.5g fat, 811mg sodium, 19g carbs,
3.25g fiber, 9.5g sugars, 30.5g protein -- POINTS® value 4*
Brush up on your folding skills... It's foil-pack time! That means easy cleanup
and hardly any fat. Lucky you...
1 tbsp. seasoned rice vinegar
1/2 tbsp. cornstarch
3 tbsp. oyster sauce
1/2 tbsp. chopped garlic
1/8 tsp. ground ginger
4 cups dry coleslaw mix
2 cups bean sprouts
1 1/2 cups sugar snap peas
1 cup sliced mushrooms
One 8-oz. can sliced water chestnuts, drained
1 lb. raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper
Preheat oven to 375 degrees.
To make the sauce, combine vinegar with cornstarch in a small bowl and stir
to dissolve. Add oyster sauce, garlic, and ginger. Mix well and set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with
nonstick spray. Place all the veggies in the center of the foil, spreading them
out a bit.
Evenly season chicken with salt and pepper. Lay chicken over the veggies
and evenly top with sauce. Cover with another large piece of foil. Fold
together and seal all four edges of the two foil pieces, forming a well-sealed
packet. Bake in the oven for 35 minutes, until veggies are tender and
chicken is fully cooked.
Let cool slightly. Using oven mitts, carefully flip packet over, allowing sauce
to coat the chicken and veggies, and then return to right-side up. Cut packet
to release steam before opening it entirely. (Careful -- steam will be hot.)
Serve it up!
MAKES 4 SERVINGS
Cheesy Chicken Egg Rolls
PER SERVING (1 egg roll): 112 calories, 1.5g fat, 334mg sodium, 17g carbs,
1g fiber, 1.5g sugars, 8.5g protein -- POINTS® value 2*
Ever had an egg roll with caramelized onions, spinach, and cheese? What's
that? You have? Then you're from THE FUTURE!
1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 sweet onion, thinly sliced
1/4 tsp. salt
2 cups spinach leaves
1/2 tbsp. chopped garlic
4 oz. cooked skinless lean chicken breast, chopped
2 wedges The Laughing Cow Light Creamy Swiss cheese
6 large square egg roll wrappers (stocked with the refrigerated Asian items
in the supermarket)
Preheat oven to 375 degrees. Prepare a large baking sheet by spraying it
lightly with nonstick spray; set aside.
Place butter in a skillet and bring to medium-high heat on the stove. Once
butter has coated the bottom of the skillet, add onion and salt. Stirring often,
sauté until softened and slightly browned, about 6 minutes.
Reduce heat to medium low. Stirring occasionally, continue to cook onion
until browned and caramelized, about 15 minutes. Transfer to a large bowl
and set aside.
Return skillet to medium-high heat on the stove. Add spinach and garlic and
cook until the spinach has wilted, 1 - 2 minutes. Transfer mixture to the large
Add chicken and cheese to the bowl, breaking the cheese wedges into pieces
as you add them. Mix thoroughly and set aside.
Place two egg roll wrappers on a clean, dry surface. Evenly distribute 1/6th
of the mixture (about 1/3 cup) in a horizontal row a little below the center of
each wrapper. Moisten all four edges of each wrapper by dabbing your
fingers in water and going over the edges smoothly.
Fold in the sides of each wrapper about an inch toward the middle, over the
filling to prevent it from escaping. Roll the bottom of each wrapper up around
the mixture; continue rolling until you reach the top. Seal the outside edge
with another dab of water. Carefully transfer egg rolls to the baking sheet.
Repeat with remaining wrappers and filling, making sure you have a clean,
dry surface each time. Spray the tops of the egg rolls with nonstick spray.
Bake in the oven until golden brown, about 25 minutes.
Allow to cool slightly. Slice into halves, if you like, and dig in!
MAKES 6 SERVINGS
Other Awesome Chicken Recipes!
In case you missed 'em...
SW BBQ Chicken Quesadilla - Barbeque chicken in a convenient, no-mess,
delicious vehicle. Genius!
Sassy Wonton Tacos - One of the best appetizers ever... as long as you
make it like this!
Crispity Crunchity Drumsticks - Want to hold your chicken and eat it too? Do
it, people, guilt-free!
Nacho-rific Stuffed Chicken - Warning: Once you taste chicken stuffed with
cheesy beans, you might not want it any other way...
Buffa-low Chicken Strip Salad - If crispy chicken salads are your weakness,
this recipe is your first line of defense.
For links please go to:
ATTENTION, ARIZONA... MEET LISA (HG!) THIS SATURDAY! She'll be signing
books and giving out Fiber One yogurt samples at Arizona Mills in Tempe (in
the center food court) between 11:30am and 1:30pm. Free books will be
given to the first 25 people. Don't miss it!!!
CHEW ON THIS:
It's National Chicken Month. YIPPEE! For brand-new yummy chicken recipes --
and a few from emails past -- click here!
We may have received free samples of food, which in no way influences
whether these products are reviewed favorably, unfavorably, mentioned with
indifference, or mentioned at all. Click for more about our editorial and
*The Points® 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 Points® registered trademark.
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