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Hungry Girl Today: 10.13.10

Dear HG,

I am looking for more variety in my lunches. I bring them from home and

right now it's the same old wrap with fruit and cheese. Do you have some fun

ideas for lunches?? I'm not a big fan of frozen meals!

Lookin' for Lunch (in All the Wrong Places)

Hi Lookin',

With so many travel-friendly lunch options, there's no reason for you to be

eating the same old stuff every day. Here are a bunch of ideas, recipes, and


Big Salads! I like to make HUGE salads topped with lean protein and other

delicious items. Just pack the dressing on the side, or keep a bottle of low-

calorie dressing in the office fridge. (I love the sprayable kinds!) Click here

for a meat-free burger-inspired salad and a super-delicious shrimp & corn

salad. Click here for a buffalo wing-ish salad. Click here for a BBQ chicken

salad. And check out the first HG cookbook for an entire chapter of large-and-

in-charge lunch-worthy salads!

Some-Assembly-Required Sandwiches! I love deli salads like tuna and

chicken (guilt-free versions, of course), but no one likes soggy sandwiches.

So pack the scoopable foods in a container with an ice pack, and keep the

bread separate. Then just put the salad between bread slices at lunchtime

and enjoy! Check out these recipes: Scoopy Salmon Salad, Sweet 'n Chunky

Chicken Salad, Citrus-licious Egg White Salad, and Veggie-Loaded Tangy

Tuna Salad. And click here for a TON of sandwich tips, including bread picks,

condiments, and more.

Sides 'n Stuff! Cheese and fruit are good, but they're definitely not your only

options. Make some multi-serving side-dish-type recipes on a Sunday, and

pack a serving with your lunch. Click here for a couple of great chilled

options. For nukeable sides, check out our Glaze of Glory Candied Carrots

and Corndog Millionaire Muffins. And for something sweet on the side... MAKE


Hi, Hungry Girl!

I LOVE butternut squash, but they are so hard to cut! Do you have any tips

for the easiest ways to cut them up?

Butternut Babe

Dear BB,

I totally agree -- butternut squash is a bit of a pain to work with! But since

it's SO delicious and great in recipes, it's worth the extra effort. Here are

some fantastic tips 'n tricks I've come up with over the years from working

with everyone's favorite winter squash...

1. Look for a long squash with a short round section. The round part is

mostly hollow, with seeds and stuff that need to be removed. But the long

part is all flesh, perfect for cubing, spearing, etc.

2. Start by hacking off the ends and then slicing the squash in half widthwise.

Then you'll have two easy-to-work-with pieces with flat ends.

3. Use a vegetable peeler to remove the skin. Drag it firmly down the length

of the pieces in strips. Keep peeling until you get to the bright orangey-

yellow part. EZ.

4. Once your squash halves are peeled, use a sharp knife to cut them in half

lengthwise. If your squash is unusually firm and tough to slice, try nuking it

in the microwave for about 45 seconds to soften it.

5. Carefully slice or scoop out the sections of the squash with the seeds and

fibers attached, and throw them away. Then chop or slice the rest of the

squash. Done!

Use your newfound knowledge to whip up some delicious and guilt-free

butternut-squash fries. There are FIVE different recipes, from a ranch-n-

bacon one to sweet dessert fries. BTW, when you need cubed squash, you

can sometimes find the pre-cubed kind in the produce section of the

supermarket. Also, look for pureed squash in the freezer aisle if you're

planning to mash up the stuff anyway. Happy squashing!

For links in this email go to:



HG News You Can Use! Change your eating habits for the better. Weight

Watchers ROCKS and they can help. Click here NOW!


Did you know that October is National Pork Month? Well, it is! And we've got

just the way to celebrate... Click here to find out. (Hint: It's delicious.)

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