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Hungry Girl Today: 05.05.11
Breakfast lovers, throw your hands in the air! (OK, you might wanna put them back down to scroll through this email.) Here are some really fun recipes for A.M. chewin' -- lucky you!
Breakfast Fiesta Crunchy Tacos
PER SERVING (entire recipe, 2 tacos): 290 calories, 7.5g fat, 842mg sodium, 34g carbs, 4.5g fiber, 4g sugars, 20g protein -- PointsPlus® value 7*
Bored with the same ol' breakfast burritos? Crunch it up with these crispy morning goodies!
1/4 cup fat-free refried beans
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 corn taco shells (flat-bottomed shells, if available)
1/4 cup finely chopped onion
1/2 tsp. chopped garlic
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. taco seasoning mix
Optional toppings: salsa, fat-free sour cream
In a small bowl, combine beans with cheese and mix well. Evenly distribute mixture between the taco shells and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and garlic and, stirring often, cook until softened, about 2 minutes.
Add egg substitute and sprinkle with taco seasoning. Scramble until fully cooked, about 3 minutes. Evenly distribute between taco shells. If you like, top tacos with salsa and sour cream. Enjoy!
MAKES 1 SERVING
Big Southern-Style B-fast Trifle
PER SERVING (1/4th of trifle, about 1 3/4 cups): 250 calories, 5g fat, 883mg sodium, 25g carbs, 3g fiber, 5g sugars, 24.5g protein -- PointsPlus® value 6*
Here's a multi-serving bowl of breakfast with a down-home spin -- we were inspired by a recipe made on Food Network's Down Home with the Neelys!
1/2 cup quick-cooking grits
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
2 wedges The Laughing Cow Light Creamy Swiss cheese
1/2 cup shredded fat-free cheddar cheese
1 cup chopped onion
1 cup chopped mushrooms
4 cups chopped spinach leaves
6 slices center-cut bacon or turkey bacon
2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 cup diced tomatoes
Optional toppings: fat-free sour cream, chopped scallions
In a medium pot, bring 2 cups of water to a boil on the stove. Add grits, 1/8 tsp. salt, and 1/8 tsp. pepper.
Reduce heat to lowest setting and stir. Cook until water has fully absorbed, about 6 minutes, stirring occasionally.
Remove pot from heat. Thoroughly stir in cheese wedges, breaking them into pieces as you add them. Carefully transfer grits to a large serving dish or bowl. Sprinkle with cheddar cheese, cover, and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion, mushrooms, remaining 1/8 tsp. salt, and remaining 1/8 tsp. pepper. Stirring occasionally, cook until vegetables have browned and softened, about 6 minutes. Add spinach, mix well, and cook until just wilted, about 1 minute.
Uncover serving dish/bowl and add veggies in an even layer; re-cover and set aside.
Remove skillet from heat, re-spray, and bring to medium heat on the stove. Add bacon and cook for 4 minutes per side, or until fully cooked. Remove from skillet and set aside.
Remove skillet from heat and, if needed, clean and dry. Re-spray skillet and return to medium heat. Add egg substitute and sprinkle with garlic powder and onion powder. Scramble until fully cooked, about 5 minutes.
Uncover serving dish/bowl, and add scrambled egg substitute in an even layer. Chop or crumble bacon and sprinkle over the eggs. Evenly top with tomatoes.
If you like, top each serving with a dollop of sour cream and some chopped scallions. Fancy!
MAKES 4 SERVINGS
Tropic-a-licious Fruity Blintzes
PER SERVING (entire recipe, 2 blintzes): 188 calories, 3.5g fat, 378mg sodium, 29g carbs, 1g fiber, 21g sugars, 9g protein -- PointsPlus® value 5*
We paired the sweet, cheesy goodness of blintzes with the freshness of pineapple and mango... all with HG-friendly stats. Woohoo!
1 tbsp. low-sugar strawberry preserves
2 tbsp. diced mango, fresh or thawed from frozen
3 tbsp. fat-free cottage cheese
1 tbsp. fat-free cream cheese, room temperature
1/2 tsp. granulated sugar
1 tbsp. shredded sweetened coconut
1 tbsp. crushed pineapple in juice, lightly drained
1 ready-to-use 9" dessert crepe (like the kind by Melissa's or Frieda's)
Optional: Fat Free Reddi-wip
In a small microwave-safe bowl, combine preserves with 1 tsp. water. Microwave for 10 seconds, or until just warm. Mix until uniform. Stir in mango and set aside.
In another small bowl, combine cottage cheese, cream cheese, and sugar. Mix until creamy and well blended. Stir in coconut shreds and pineapple. Set aside.
Gently tear or cut the crepe in half, and lay the halves flat with the cut sides at the top. Spoon half of the cheese mixture into center of each piece.
One at a time, carefully wrap the halves up envelope-style, folding the sides in first and then the top and bottom. Carefully transfer to a plate, seam sides down.
Microwave the preserves-mango mixture for 20 seconds, or until warm. Give it a stir and spoon over the blintzes. If you like, top with Reddi-wip. Yum!
MAKES 1 SERVING
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CHEW ON THIS:
Happy Cinco de Mayo (a.k.a. fifth of May)! Start celebrating now with those Breakfast Tacos above; if you're of age, finish the day with a Freezy-Fresa Strawberry Margarita!
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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. For more info on the new PointsPlus® program, visit weightwatchers.com.
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