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Hungry Girl Today: 10.13.11

The best things about eggs? They're great any time of day, and they taste amazing with just about everything! Today's egg recipes have a bit of international flair -- like a whirlwind vacation for your taste buds! Read on, hungry people...

Steak 'n Eggs Stir-Fry

PER SERVING (1/2 of recipe, about 2 1/2 cups): 292 calories, 5g fat, 705mg sodium, 19g carbs, 4.5g fiber, 8.5g sugars, 42g protein -- PointsPlus® value 7*

East meets West, breakfast meets dinner -- this anytime meal has it all!

1 tbsp. reduced-sodium/lite soy sauce
1/2 tsp. cornstarch
1/2 tsp. chopped garlic
1/4 tsp. granulated sugar
1/8 tsp. red pepper flakes
1/8 tsp. ground ginger
6 oz. raw lean top sirloin beefsteak, thinly sliced (see HG Tip!)
1 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
2 cups broccoli florets
1 cup sugar snap peas, halved
1/2 cup chopped red bell pepper
1/2 cup chopped onion

Combine soy sauce with cornstarch in a medium bowl and stir to dissolve. Add garlic, sugar, red pepper flakes, and ginger, and mix well. Add beef and toss to coat. Cover and refrigerate.

Bring a large skillet (with a lid) sprayed with nonstick spray to medium-high heat on the stove. Add egg substitute and scramble until cooked, 3 - 4 minutes. Remove from skillet and set aside.

Remove skillet from heat. If needed, wash and dry. Spray with nonstick spray and return to medium-high heat. Add broccoli florets and 2 tbsp. water to the skillet. Cover and cook until broccoli florets have slightly softened, 4 - 5 minutes.

Add snap peas, bell pepper, and onion to the skillet with the broccoli. Stirring occasionally, continue to cook (uncovered) until veggies are just tender, about 5 minutes.

Add beef and all of the soy sauce mixture to the skillet. Cook and stir for about 2 minutes, until beef is just cooked through.

Add the egg scramble to the skillet, toss to combine, and continue to cook until hot, about 1 minute. Divide and chew!


HG Tip! To make thinly slicing the beef easier, slightly freeze it first.

Totally Fly Thai-Style Omelette

PER SERVING (1 omelette): 180 calories, 1g fat, 593mg sodium, 7.5g carbs, 1g fiber, 4g sugars, 34.5g protein -- PointsPlus® value 4*

YUM! If you crave leftover Thai food first thing in the morning, this might be your new favorite breakfast...

3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 tsp. reduced-sodium/lite soy sauce
2 oz. cooked and chopped skinless lean chicken breast
1/2 cup chopped bean sprouts
2 tbsp. chopped scallions, divided
Optional topping: Sriracha hot sauce

In a medium bowl, combine egg substitute with soy sauce and mix well. Add chicken breast, bean sprouts, and 1 tbsp. scallions. Gently stir and set aside.

Bring a small skillet (with a lid) sprayed with nonstick spray to medium heat on the stove. Evenly add egg mixture to the skillet. Cover and cook, without scrambling, for about 6 minutes, until egg is mostly cooked and the underside has lightly browned.

Carefully flip omelette and continue to cook (uncovered, without scrambling) for about 2 minutes, until egg is fully cooked.

Serve and top with remaining 1 tbsp. scallions. If you like, top or serve with Sriracha hot sauce. Enjoy!


Sweet Treat a la Soufflé

PER SERVING (1/8th of recipe, 1 piece): 185 calories, 4.5g fat, 436mg sodium, 22.5g carbs, 0g fiber, 11g sugars, 12.5g protein -- PointsPlus® value 5*

Our spin on a classic. The flaky, buttery dough tastes incredible with the sweet and creamy filling of this treat. Would we sound like a broken record if we said "YUM" again?

1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative!)
2 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1 cup fat-free ricotta cheese, room temperature
1/2 cup fat-free half & half
1/4 cup granulated sugar
1 tsp. vanilla extract
Optional toppings: sliced strawberries, cinnamon, sugar-free pancake syrup

Preheat oven to 350 degrees.

Spray the bottom and sides of a deep 9" X 13" baking pan with nonstick spray. Place dough sheet along the bottom of the pan. Firmly press dough into the bottom and corners of the pan. Pierce dough several times with a fork.

Bake in the oven for 5 minutes, until dough just begins to puff up. Remove pan from the oven and set aside to cool. Leave oven on.

While dough cools, in a medium-large mixing bowl, combine all remaining ingredients except optional toppings. Using an electric mixer set to medium speed, beat until thoroughly mixed, about 2 minutes.

Evenly pour egg mixture over the dough in the pan. Bake in the oven until egg mixture is cooked through and set, about 40 minutes. The mixture may bubble and the dough bottom may rise while baking -- this is okay!

Allow to cool slightly. Cut into 8 pieces and, if you like, finish it off with one of the optional toppings. Enjoy!


HG Alternative! If you can't find the Recipe Creations dough, go for Pillsbury Reduced Fat Crescent roll dough. (The products are nearly identical.) Then just pinch/seal up the perforations for a seamless sheet.

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Tomorrow, the second Friday in October, is World Egg Day! Hungry for more internationally inspired egg dishes? Try a Mug Foo Young or Breakfast Pizza Mexicali!

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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

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