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Hungry Girl Today: 11.23.10
CHEW THE RIGHT THING
HG's Cran-tastic Apple Cornbread Stuffing
"The Right Stuff"
If you're planning your Turkey Day menu, you might want to take a moment to check out this new recipe. With homey, seasonal flavors like apple and cranberry mixed with sweet-n-savory cornbread, you kinda NEED to make room for this guilt-free dish in the lineup...
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1/4 cup granulated sugar
1/2 tbsp. baking powder
1/8 tsp. salt
3/4 cup canned cream-style corn
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/3 cup fat-free plain Greek yogurt (like Fage Total 0%)
1 large Fuji apple, cored and chopped
1 sweet onion, chopped
1 1/2 cups chopped celery
1 tsp. chopped garlic
4 slices light bread
1/4 cup sweetened dried cranberries
2 cups fat-free chicken broth
1/2 tsp. dried sage
1/4 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. black pepper
To make the cornbread, preheat oven to 375 degrees. Spray a loaf pan with nonstick spray and set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Mix well and set aside.
In a medium bowl, combine corn, egg substitute, and yogurt. Whisk thoroughly. Add mixture to the large bowl and stir until completely mixed.
Pour batter into the loaf pan and bake in the oven for about 25 minutes, until a toothpick inserted into the center comes out clean.
Allow cornbread to cool completely. For speedier cooling, remove it from the pan once slightly cooled.
To make the stuffing, set oven temperature to 350 degrees. Spray a 13" X 9" baking pan with nonstick spray and set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add apple, onion, celery, and garlic. Stirring often, cook until softened, about 5 minutes. Transfer to a large bowl and set aside.
Lightly toast bread slices. Meanwhile, chop cranberries and add to the large bowl. Tear toasted bread into bite-sized pieces and add to the bowl as well.
Crumble cornbread into pieces and add to the bowl. Add broth and spices, and gently stir to combine. Transfer contents to the baking pan.
Bake in the oven until firm, 35 - 40 minutes. Let cool slightly before serving. Enjoy!
MAKES 8 SERVINGS
Serving Size: 1 heaping cup
PointsPlus® value 4*
HG Tip! Since the cornbread can take a while to cool, consider making it the night before (or a few hours before) you prepare the stuffing.
Cornbread Stuffing, Average
Savory, bready side dishes are oh-so-tempting, especially at a big Thanksgiving feast. But WAIT! With so many items to sample, why waste an excessive amount of calories on super-dense stuffing? We love the scoopy, carby stuff (especially sweet cornbread versions). But stuffing is typically loaded with butter, eggs, and (DOY) bread, plus high-calorie add-ins like cream, sausage, nuts, and who knows what else?! It's a total gamble. What's the best way around it? HELLO, that's what WE'RE here for! Making little tweaks to traditional holiday dishes is a great way to keep everyone happy. Our fruit-loaded cornbread stuffing has something for everyone (except people who want super-fatty side dishes). This new classic will fit right in at the big meal, and you'll still fit into your pants. Everybody wins!
Serving Size: 1 cup
PointsPlus® value 10*
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CHEW ON THIS:
Not only is today, November 23rd, Eat A Cranberry Day, but it's also only two days 'til Thanksgiving! Kick that can of jellied berries to the curb and make our Kickin' Cranberry Sauce instead.
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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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