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Hungry Girl Today: 10.06.11
Not all recipes made with only natural ingredients are guilt-free... but these TOTALLY are! Here are some fun recipes for good eats without anything artificial.
HG FYI: To ensure your recipe results are all natural, read the ingredient labels on the specific products you get. We've suggested some brands, but when in doubt, shop at Whole Foods or another natural-foods market...
PER SERVING (1/6th of recipe, 1 heaping cup): 163 calories, 2.5g fat, 613mg sodium, 29.5g carbs, 7g fiber, 8g sugars, 6g protein -- PointsPlus® value 4*
This soup is hearty, vegetarian-friendly, and DELICIOUS!
1/2 tbsp. olive oil
1 cup chopped onion (about 1 medium onion)
1 cup peeled and chopped carrot (about 1 large carrot)
1 cup peeled and chopped turnip (about half a large turnip)
1 cup chopped cauliflower
1 tsp. chopped garlic
32 oz. (4 cups) natural pureed butternut squash soup (like the kind by Pacific Natural Foods)
One 15-oz. can natural red kidney beans (like the kind by Sun Harvest Organic), drained and rinsed
1/4 tsp. salt
1/8 tsp. cayenne pepper, or more to taste
Bring a large pot to medium heat on the stove. Add oil and onion and stir to coat. Stirring occasionally, cook until softened, 6 - 8 minutes. Reduce heat to medium low and continue to cook and stir until browned and caramelized, 15 - 20 minutes.
Add carrot, turnip, cauliflower, and garlic to the pot. Stir well. Raise heat to medium and, stirring occasionally, continue to cook until vegetables are slightly soft, about 5 minutes.
Add soup, beans, salt, cayenne pepper, and 1 cup water to the pot. Stir well. Raise heat to medium high, cover, and bring to a boil.
Reduce heat to low, and allow to simmer (covered) until veggies have completely softened, 25 - 30 minutes.
Serve it up and, if you like, season to taste with extra cayenne pepper. Yum time!
MAKES 6 SERVINGS
Roasted Vegetable & Quinoa Stuffed Peppers
PER SERVING (1/6th of recipe, 1 stuffed pepper): 180 calories, 5g fat, 405mg sodium, 27g carbs, 7g fiber, 10g sugars, 9g protein -- PointsPlus® value 4*
Quinoa. That's right, we're going there. Don't fear these quirky grains -- they're tasty, good for you, and easier to cook than you might think!
2 zucchini, stem ends removed, halved lengthwise
1 red onion, sliced into rounds with rings intact
1/2 eggplant, stem end removed, cut into 1/2-inch-thick slices
2 tbsp. balsamic vinegar
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
1/2 cup uncooked quinoa (like the kind by Arrowhead Mills)
1/2 cup chopped fresh basil
1 tsp. chopped garlic
1 cup crumbled reduced-fat/light feta cheese (like the kind by Valbreso)
6 large red bell peppers (look for peppers that sit flat when stem sides are up)
Preheat oven to 400 degrees.
Spray 2 large baking sheets with nonstick spray. Place zucchini, onion, and eggplant on sheets in a single layer. Set aside.
In a small bowl, combine vinegar, oil, salt, and black pepper. Mix well. Using your fingers or a brush, evenly spread half of the mixture on top of the veggies on the sheets. Flip veggies, and spread with the remaining mixture.
Bake in the oven until veggies are tender, 20 - 25 minutes. Set aside to cool, but leave oven on.
Reduce oven temperature to 350 degrees.
Meanwhile, cook quinoa according to package instructions. (Typically, as follows for 1/2 cup: Combine quinoa with 1 cup water in a small pot on the stove. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until water has evaporated and quinoa is fully cooked.)
Transfer quinoa to a large bowl. Once baked veggies are cool enough to handle, roughly chop and add to the large bowl. Add basil, garlic, and feta cheese, and stir thoroughly. Set aside.
Carefully slice off the top (stem side) of each bell pepper, about a half-inch slice from each. Remove and discard seeds. Place peppers cut-side up in a deep 9" X 13" baking pan. If peppers do not sit flat, gently lean them against the pan sides for support.
Evenly distribute the quinoa-veggie mixture among the bell peppers, about 1 cup each. Bake until peppers are soft and filling is hot, 20 - 25 minutes.
MAKES 6 SERVINGS
Naturally Hungry Recipe Roundup
Just stick with the info provided in today's HG FYI, and you can be eating these guilt-free, naturally delicious foods in no time!
Growing Oatmeal Bowl - Our first-ever (apple-enhanced!) growing oatmeal bowl. Love at first bite...
Fun-in-the-Sunrise Piña Colada Oatmeal - This tropical b-fast bowl will start the morning off right!
Chick-a-licious Fruity Green Salad - This salad is loaded with good-for-you items and deliciousness. For an all-natural dressing, check out the kinds in the Newman's Own Lighten Up! line.
Sesame Salmon & Snap Peas en Foil - An easy and natural weeknight dinner -- LOVE this recipe!
Simply Sweet Meatballs - Three ingredients. Pineapple, tomatoes, and ground turkey. THAT'S ALL.
Humongous Shrimp 'n Veggie Noodle-Fry - Warning: This truly is HUMONGOUS. Grab a large bowl and your favorite fork...
Ginormous Fruit Salad Surprise - You'll have to click here to uncover the surprising ingredient... It's cucumber!!! (We're no good with surprises.)
Grilled Juicy Fruit Kebabs & Dip - In a battle of the best-ever fruit recipes, we're not quite sure who would win: this recipe or the aforementioned Ginormous Fruit Salad Surprise. Hmmmm...
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CHEW ON THIS:
It's National Noodle Day, October 6th. Noodles ROCK, but some are too starchy. That's why we LOVE House Foods Tofu Shirataki noodles -- try 'em in some Vampire-Proof Chicken 'n Veggie Pasta!
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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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