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Hungry Girl Today: 11.1.12
Greek food RULES, so we decided to give a couple of our favorite Mediterranean dishes an HG spin -- we think you'll be pleased with the delicious results!
Yummy Yummy Chicken Gyros
1/2 of recipe (1 gyro): 310 calories, 4g total fat (1g sat fat), 796mg sodium, 35g carbs, 7g fiber, 4g sugars, 38g protein -- PointsPlus® value 8*
SmartPoints® value 7*
How have we NEVER had an HG recipe for gyros before?! This guilt-free creation is SO good, we think you'll agree it was worth the wait...
1/4 cup plain fat-free Greek yogurt
3 tbsp. peeled and finely chopped seedless cucumber
1 1/2 tsp. chopped fresh dill
1 tsp. lemon juice
1/4 tsp. chopped garlic
1/8 tsp. salt
Marinade and Chicken
1/3 cup lemon juice
1 1/4 tsp. dried oregano
1 tsp. chopped garlic
1/8 tsp. salt
8 oz. raw boneless skinless chicken breast, cut into 1-inch cubes
2 high-fiber pitas
1/4 cup chopped seedless cucumber
1/4 cup halved grape or cherry tomatoes
2 tbsp. crumbled reduced-fat feta cheese
In a medium bowl, combine all sauce ingredients, and mix well. Cover and refrigerate.
To make the marinade, in a small bowl, mix lemon juice, oregano, garlic, and salt. Place cubed chicken in a large sealable plastic bag, and cover with marinade. Seal and refrigerate for at least 20 minutes.
Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Add chicken, and discard marinade.
Cook chicken for 4 minutes. Flip chicken, and cook for about 4 more minutes, until cooked through.
To assemble the gyros, microwave pitas for 20 seconds, or until warm and pliable. In a medium bowl, mix cucumber, tomatoes, and feta cheese.
Plate pitas, and spread the centers with sauce. Top with cooked chicken and cucumber mixture. Fold and eat!
MAKES 2 SERVINGS
1/6th of recipe (1 empanada): 155 calories, 6gtotal fat (2g sat fat), 455mg sodium, 19.5g carbs, 1g fiber, 4g sugars, 5g protein -- PointsPlus® value 4*
SmartPoints® value 5*
We ditched the traditional layers of fillo for our favorite dough in a tube, which resulted in a tasty fusion of spanakopitas and empanadas! Just TRY not to fall in love with these cheesy spinach pockets...
1/2 cup finely chopped onion
8 cups chopped spinach leaves
1 1/2 tsp. chopped garlic
2 tbsp. low-fat or light ricotta cheese
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. chopped fresh parsley
1/8 tsp. salt
1/4 cup crumbled reduced-fat feta cheese
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium heat. Cook and stir onion until lightly browned, 6 - 8 minutes.
Add spinach and garlic to the skillet with the onion. Cook and stir until spinach has wilted, 2 - 3 minutes.
Transfer mixture to a medium bowl, and blot away excess moisture. Add ricotta cheese, egg substitute, parsley, and salt, and mix well. Stir in feta cheese.
Roll out dough into a large rectangle of even thickness. Cut lengthwise into two even pieces. Cut each piece widthwise into thirds, leaving you with 6 rectangular pieces of dough.
Stretch out each rectangle a bit. Evenly distribute spinach mixture among the centers of the pieces of dough.
Arrange one piece of dough so that the shorter sides are on the right and left. Fold and stretch the lower left corner to meet the upper right corner.
Press edges firmly to enclose the mixture. Using a fork dipped in water, press edges to crimp and seal. Transfer to the baking sheet, and repeat with remaining dough pieces and spinach mixture.
Bake until dough is golden brown, about 12 minutes.
MAKES 6 SERVINGS
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CHEW ON THIS:
Did you know that November is National Pomegranate Month? It's true! Grab a pom, and break out those juicy arils -- half a cup has only about 70 calories (plus 3.5g fiber)!