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Hungry Girl Today: 1.12.12

If you're always on the lookout for natural foods to chew, you'll LOVE these new recipes. Even if you don't care so much about the natural thing, you'll enjoy 'em for their deliciousness. Everybody wins!

HG FYI: To ensure your recipe results are entirely 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...

Honeybunch Mango Chicken

PER SERVING (1/2 of recipe): 265 calories, 2g fat, 244mg sodium, 27.5g carbs, 1.5g fiber, 21.5g sugars, 33.5g protein -- PointsPlus® value 6*

Grab a skillet and get ready for a sweet 'n savory chicken party! This dish will have your taste buds dancing the mango tango...

1/4 cup mango nectar (like the kind by Hero or Petit)
1 tbsp. honey
1 tbsp. balsamic vinegar
Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. each salt and black pepper
1 cup sliced onion (about 1/2 onion)
1 teaspoon chopped garlic
1/2 cup chopped mango (about 1/2 mango)

In a medium bowl, mix mango nectar, honey, vinegar, and 2 tablespoons of water. Transfer to a large sealable bag.

Season chicken with garlic powder, onion powder, salt, and pepper. Add to the bag and seal. Marinate in the fridge for 30 minutes.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken and marinade; cook for 6 minutes. Flip chicken and add onion and garlic. Stirring onion occasionally, cook for 5 minutes, or until chicken is cooked through and onion has softened. Add mango and cook and stir until hot, about 1 minute. Tada!


Roasted Veggie Spreaddip

PER SERVING (1/8th of recipe, about 1/3 cup): 72 calories, 1g fat, 198mg sodium, 11.5g carbs, 3g fiber, 2g sugars, 5g protein -- PointsPlus® value 2*

Is it a spread? Is it a dip? It's BOTH. So dunk your dunkables into this veggielicious goo or smear it on a sandwich... It's a spreaddip, people!

1 head garlic
1/2 tsp. olive oil
2 portabella mushrooms
1 red bell pepper, halved, seeded, stem removed
1/2 medium onion, halved
One 15-oz. can chickpeas/garbanzo beans (like the kind by Wild Harvest Organic), drained and rinsed
1/2 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)
1/4 cup chopped fresh basil
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. black pepper

Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Halve the head of garlic widthwise, exposing the cloves. Remove papery outer layer from the bottom half, leaving skins around cloves intact. (Discard or reserve the top half for another use.) Place bottom half on a piece of foil, cut side up, and coat the top with oil. Tightly wrap foil around garlic, enclosing it completely.

Place foil-wrapped garlic on the baking sheet, and bake for 20 minutes.

Remove sheet from the oven. Lay mushrooms, bell pepper, and onion on the sheet with the partly baked foil-wrapped garlic. Return sheet to the oven and bake for 20 minutes, or until soft.

Once cool, unwrap garlic and remove cloves; discard skin. Add garlic cloves and veggies to a large food processor or blender. Add remaining ingredients and 3 tablespoons of water. Puree until smooth, stopping and stirring if processing/blending slows.

For best flavor, refrigerate for several hours. Serve and enjoy!


Hungry for More?

Click here to check out a couple more delicious natural recipes -- Root-for-Chunky-Veggies Soup and Roasted Vegetable & Quinoa Stuffed Peppers!

Before you head to the store, scope out our Mega-List of Natural Market Finds -- it's chock-full of goodies.

Many of the food items we use every day are all-natural. (It's true!) Click here to see what they are...

For links in this email, please go to:

In honor of National Curried Chicken Day (which is today, January 12th), make some Chicken D'lish Kebabs. However, if it's cold outside, you might wanna cook them on a grill pan instead of outdoors on the grill...

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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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