This is the text version of Hungry Girl.
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<br>https://www.hungry-girl.com/weighin/show/2196
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<br>Hungry Girl Today: 1.26.12
<br>WEEKLY WEIGH-IN
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<br>If you're one of the many people avoiding gluten these days, today is your lucky day. We've made some recipes especially with YOU in mind. Yes, YOU! Read on and eat up...
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<br>HG FYI: We've made every effort to ensure that today's recipes are 100 percent free of gluten. If you have a gluten intolerance, we suggest reviewing the ingredients on the labels of the exact products you use for these recipes just to be safe. We've also recommended some brands of gluten-free products in the ingredient lists below.
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<br>Chicken Florentine Pasta Swap 
<br>PER SERVING (entire recipe): 289 calories, 5.5g total fat (2g sat. fat), 853mg sodium, 23.5g carbs, 6.5g fiber, 6g sugars, 34.5g protein -- PointsPlus® value 7* -- SmartPoints® value 5*
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<br>A brand-new tofu shirataki meal! If you gluten-avoiders haven't yet tried these wheatless noodles, the time is NOW.
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<br>Ingredients:
<br>1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
<br>4 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
<br>1/8 tsp. each salt and black pepper, or more to taste
<br>1/8 tsp. garlic powder
<br>1/2 cup sliced mushrooms
<br>1/2 cup chopped onion 
<br>1/2 tsp. chopped garlic
<br>1 tbsp. fat-free mayonnaise (like the kind by Kraft)
<br>2 tsp. reduced-fat Parmesan-style grated topping (like the kind by Kraft)
<br>1 wedge The Laughing Cow Light Creamy Swiss cheese
<br>2 cups chopped spinach leaves
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<br>Directions: 
<br>Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles.
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<br>Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken and season with salt, pepper, and garlic powder. Add mushrooms, onion, and garlic. Cook and stir until chicken is cooked through and veggies have softened, about 5 minutes. Remove contents and set aside. 
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<br>If needed, clean skillet. Remove from heat, re-spray, and bring to medium heat. Add noodles, mayo, Parm-style topping, and cheese wedge, breaking the wedge into pieces. Cook and stir until cheese has melted, mixed with mayo, and coated noodles, about 3 minutes. 
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<br>Stir in spinach, chicken, and cooked veggies. Cook and stir until spinach has wilted and dish is hot, 2 - 3 minutes. EAT!
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<br>MAKES 1 SERVING 
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<br>Bean 'n Veggie PattyCakes 
<br>PER SERVING (1/6th of recipe, 1 patty): 139 calories, 1g total fat (<0.5g sat. fat), 372mg sodium, 24.5g carbs, 5.5g fiber, 5g sugars, 9g protein -- PointsPlus® value 3* -- SmartPoints® value 2*
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<br>Some of the BEST-TASTING meatless patties around. And lucky you -- no gluten either!
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<br>Ingredients:
<br>5 cups chopped portabella mushrooms
<br>1 cup finely chopped onion
<br>1 tsp. chopped garlic 
<br>1/4 tsp. each salt and black pepper
<br>One 15-oz. can black beans, drained and rinsed
<br>1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
<br>1/4 cup chopped basil
<br>1/4 cup gluten-free all-purpose flour (like the kind by King Arthur) 
<br>1/4 cup finely chopped bagged sun-dried tomatoes (not packed in oil) 
<br>2 tbsp. reduced-fat Parmesan-style grated topping (like the kind by Kraft)
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<br>Directions:
<br>Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, garlic, salt, and pepper. Cook and stir until softened, about 10 minutes. Transfer to a bowl lined with paper towels. 
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<br>Place beans, egg substitute, and basil in a blender, and puree until mostly smooth.
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<br>Remove paper towels from veggie bowl, and blot away excess moisture. Thoroughly mix in bean mixture and flour. Stir in sun-dried tomatoes and Parm-style topping. Cover and refrigerate until cool and set, at least 1 hour. 
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<br>Evenly divide and form mixture into 6 patties, about 1/2 cup each. If needed, clean skillet. Re-spray and bring to medium-low heat. Cook patties for 3 - 4 minutes per side, until firm and lightly browned, working in batches as needed. (Flip gently so patties keep their shape.) Enjoy!
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<br>MAKES 6 SERVINGS
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<br>HG Reminder: We've made every effort to ensure that today's recipes are 100 percent free of gluten. If you have a gluten intolerance, we suggest reviewing the ingredients on the labels of the exact products you use for these recipes just to be safe. We've also recommended some brands of gluten-free products in the ingredient lists.
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<br>Hungry for More?
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<br>Check out this list of Hungry Girl's top gluten-free product picks! Click 'n read... 
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<br>And for classic HG gluten-free finds, click here!
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<br>Send To A Friend
<br>Even if your pals don't avoid gluten, they'll probably love these recipes. Click "Send to a Friend," people...
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<br>CHEW ON THIS:
<br>Today, January 26th, is National Peanut Brittle Day. Celebrate the best thing about peanut brittle -- sweet peanut flavor plus CRUNCH -- with a Skinny Cow Peanut Butter Heavenly Crisp Candy Bar.
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