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Hungry Girl Today: 07.28.11
WEEKLY WEIGH-IN

Bust out the crock pot -- we've got some fun eats for summer days! (Don't worry... They're just as delicious in the fall.) Hope you're hungry!


Turkey-rific Taco Bean Dip

PER SERVING (1/12th of recipe, about 1/2 cup): 131 calories, 2.5g fat, 453mg sodium, 16g carbs, 4g fiber, 2.5g sugars, 11g protein -- PointsPlus® value 3*

Get ready for some SERIOUS dunking -- this bean dip means business, people!




Ingredients:
10 oz. raw lean ground turkey
1 1/2 tsp. taco seasoning
2 cups diced plum tomatoes (about 4 tomatoes)
1 cup diced onion (about 1/2 large onion)
Two 16-oz. cans fat-free refried beans
Two 4-oz. cans diced green chiles
1/2 cup shredded reduced-fat Mexican-blend cheese
Serving suggestions: low-fat baked tortilla chips, sliced bell peppers

Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and sprinkle with taco seasoning. Cook and finely crumble until turkey is fully cooked, about 6 minutes. Drain any excess liquid and transfer turkey to the crock pot.

Evenly top turkey with tomatoes, onion, beans, and chiles.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.

Turn off crock pot and remove lid. Add cheese and stir well.

Serve with your guilt-free dippers of choice and enjoy!

MAKES 12 SERVINGS



Fruity & Tangy Cocktail Meatballs

PER SERVING (1/8th of recipe, 3 meatballs with about 2 tbsp. sauce): 135 calories, 2.5g fat, 191mg sodium, 15g carbs, 0.5g fiber, 14g sugars, 12g protein -- PointsPlus® value 3*

We got a li'l crazy with these mango-infused meatballs. They require a bit of oven lovin' before you toss 'em in the crock pot, but the results are worth the effort. (PROMISE!) Great for parties!

Ingredients:
Meatballs
1 lb. raw extra-lean ground beef
1/2 cup finely diced mango
2 tbsp. ketchup
1 tsp. dried minced onion
1/4 tsp. salt

Sauce
One 15-oz. can peach slices in juice
1/2 cup sugar-free or low-sugar apricot preserves
1/4 cup apple cider vinegar
1 tbsp. Sriracha hot chili sauce

Directions:
Preheat oven to 450 degrees. Spray a large baking sheet with nonstick spray and set aside.

In a large bowl, combine all meatball ingredients. Mix thoroughly with your hands. (Don't be squeamish -- it's the easiest way!) Form 24 evenly sized meatballs from the mixture and place them evenly on the baking sheet.

Bake in the oven until meatballs are just cooked, 8 - 10 minutes. Meanwhile, drain peaches and transfer to a blender or food processor. Pulse until mostly smooth. Transfer to a crock pot. Add all remaining sauce ingredients to the crock pot and mix well.

Carefully transfer meatballs to the crock pot. Stir to coat. Cover and cook on low for 3 - 4 hours.

Stir well and serve up meatballs with toothpicks and the extra sauce from the crock pot!

MAKES 8 SERVINGS



Berry Sweet-Tart Slow-Cookin' Cobbler

PER SERVING (1/10th of recipe, about 1/2 cup): 199 calories, 3.5g fat, 355mg sodium, 40g carbs, 4g fiber, 17g sugars, 3g protein -- PointsPlus® value 5*

This fruity dessert is so easy, it practically makes itself! Feel free to experiment with whatever berries you find in the freezer aisle. Berry nice...



Ingredients:
Filling
30 oz. frozen unsweetened strawberries, blueberries, and raspberries (about 7 cups)
1/2 cup Bisquick Heart Smart baking mix
1/4 cup granulated white sugar

Topping
2 cups Bisquick Heart Smart baking mix
1/4 cup granulated white sugar, divided
1/2 cup light vanilla soymilk
3 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 tsp. cinnamon

Directions:
Spray the inside of a crock pot with nonstick spray. Place all filling ingredients into the crock pot and mix well.

To make the topping, in a large bowl, combine baking mix, 2 tbsp. sugar, and soymilk. Set aside.

Place butter in a small microwave-safe bowl and microwave until just melted, about 15 seconds. Add melted butter to the large bowl and mix thoroughly with a sturdy spoon, until mixture is doughy and smooth. (It will be sticky!)

Using your hands and/or a spoon, place doughy topping over the contents of the crock pot in 10 evenly sized dollops.

In a small bowl, combine the remaining 2 tbsp. sugar with the cinnamon. Mix well and sprinkle evenly over the doughy topping.

Cover and cook on high for 3 - 4 hours, until the fruit is hot and bubbly and the topping has puffed up.

Turn off crock pot and remove the lid. Allow to cool for about 15 minutes, until thickened to your preference.

Serve and enjoy!

MAKES 10 SERVINGS

HG Alternative! Wanna cut calorie and sugar counts? Use an equal amount of Splenda No Calorie Sweetener (granulated) in place of the sugar. Then each serving will have 165 calories, 31g carbs, 8g sugars, and a PointsPlus® value of 4*.


For links in this email, please go to:
http://www.hungry-girl.com/weighin/show/2060
--
CHEW ON THIS:

Mmmmm! Today, July 28th, is National Milk Chocolate Day. We think we'll flip that around and celebrate with chocolate milk. Break out the Unsweetened Vanilla Almond Breeze and Hershey's Lite Chocolate Syrup!


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*The PointsPlus® 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. For more info on the new PointsPlus® program, visit weightwatchers.com.

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