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Hungry Girl Today: 10.28.10
It's fun to dress up for Halloween... but what about dressing up your FOOD?! Here are some kooky recipes for you...
PER SERVING (1 cupcake): 165 calories, 4.75g fat, 390mg sodium, 14g carbs, 1.25g fiber, 3g sugars, 15g protein -- PointsPlus® value 4*
Lasagna dressed up like dessert for Halloween!?! So cute we could just EAT IT UP!
12 oz. raw lean ground turkey
1/4 tsp. salt, divided
1/8 tsp. black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
One 14.5-oz. can crushed tomatoes
1 1/2 tsp. chopped garlic, divided
1/2 tsp. Italian seasoning
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free ricotta cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/8 tsp. ground nutmeg
24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
1 1/2 cups shredded part-skim mozzarella cheese
Preheat oven to 375 degrees.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and season with 1/8 tsp. salt and pepper. Cook and crumble until no longer pink, about 5 minutes. Add onion and mushrooms and, stirring often, cook until veggies are soft and turkey is fully cooked, about 6 minutes.
Reduce heat to low. Add crushed tomatoes, 1 tsp. garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.
Meanwhile, in a bowl, combine spinach, ricotta cheese, egg substitute, nutmeg, remaining 1/8 tsp. salt, and remaining 1/2 tsp. garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray. Press a wonton wrapper into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.
Evenly distribute about half of the turkey mixture among the cups, smoothing the surfaces with the back of a spoon. Top each turkey layer with 1 tbsp. mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining spinach-ricotta mixture and turkey mixture among the cups. Top each cup with 1 tbsp. mozzarella cheese.
Bake in the oven until cheese has melted and wrapper edges are browned, about 10 minutes.
Allow to cool, carefully transfer to a plate, and serve 'em up!
MAKES 12 SERVINGS
Cheesy Chicken Tarantuladas
PER SERVING (1 enchilada): 288 calories, 4.25g fat, 848mg sodium, 21.5g carbs, 2.25g fiber, 4g sugars, 37.5g protein -- PointsPlus® value 7*
MAJOR PROPS to Doll and James for inspiring these yummy and SPOOKY enchiladas. They topped off our Lean Bean Cheesy Enchiladas with olive spiders, so now we're giving back with a BRAND-NEW recipe!
8 oz. raw boneless skinless lean chicken breast
1/4 cup chopped onion
1/2 cup shredded fat-free cheddar cheese, divided
1/2 cup plus 2 tbsp. green enchilada sauce, divided
2 large corn tortillas (like Mission Super Size)
3 pitted black olives
Optional toppings: fat-free sour cream, chopped scallions
Preheat oven to 400 degrees. Spray a baking pan with nonstick spray and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken and cook for 4 minutes per side, or until mostly cooked.
Add onion to the skillet and cook until chicken is cooked through and onion begins to brown, about 2 minutes. Set aside.
Once chicken is cool enough to handle, place in a bowl and shred using two forks -- one to hold the chicken in place and the other to scrape across the meat. (Or just finely chop and transfer to a bowl.)
Add onion, 1/4 cup cheese, and 2 tbsp. enchilada sauce to the bowl with the chicken. Mix well and set aside.
Heat tortillas in the microwave for about 15 seconds, until slightly warm. Lay tortillas flat, and evenly distribute chicken mixture between the centers. Wrap the tortillas up tightly, and place them in the baking pan with the seam sides down.
Pour remaining 1/2 cup enchilada sauce over the enchiladas. Bake in the oven until hot, about 10 minutes.
Evenly sprinkle remaining 1/4 cup cheese over the enchiladas. Bake in the oven until cheese has melted, about 2 more minutes. Plate and set aside.
Cut one olive in half lengthwise, and place one half on top of each enchilada. Cut remaining two olives in half lengthwise, and cut each half into four strips. Place eight strips around each olive half on the enchiladas, forming 8 "legs" for each tarantula. If you like, top with sour cream and scallions. (Just don't smother your adorable olive spiders.) TADA! Tarantuladas!
MAKES 2 SERVINGS
Hungry for More Halloween MADNESS?!
Click HERE for two cute and classic recipes: our Ghosts-with-the-Most Meringues and Wicked Good Witch Brooms!
Click HERE for the Mr. Puffy Pumpkinhead Freezy-Cool Whoopie Pie, Halloweenie Spaghetti Spiders, and Candy Corn Custard Parfait recipes!
And click HERE for last year's super-silly Halloween video!
For links please go to:
CHEW ON THIS:
Today, October 28th, is Wild Foods Day. Technically, it's a day to eat foods
found in the wild... but we're celebrating with some wild-n-crazy new recipes!
(We're rebels. You know this.)
How cute are those Tarantuladas? And the little lasagnas?! You have to show
your buddies -- click "Send to a Friend" ASAP!
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 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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