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Hungry Girl Today: 5.14.13
CHEW THE RIGHT THING


BITE IT!


HG's Garlic-Parm Sweet Faux-tato Fries

See Ya Later, Sweet Potater!
The world is filled with delicious yet fattening items like Parmesan-coated sweet potato fries. Luckily, the HG world is crammed with just as many guilt-free swaps! Whip up our latest recipe makeover now, and thank us later...

Ingredients:
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 tbsp. fat-free sour cream
1/4 tsp. ranch dressing/dip seasoning mix
Dash chili powder
One 2-lb. or half of a 4-lb. butternut squash (20 oz. once peeled and sliced; click for tips!)
1/8 tsp. coarse salt, or more to taste
2 tsp. minced garlic
1 tsp. olive oil
1/2 tsp. garlic powder
1 tbsp. plus 1 tsp. reduced-fat Parmesan-style grated topping

Directions:
Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray.

To make the dipping sauce, in a medium bowl, stir cheese wedge until smooth. Add sour cream, ranch seasoning, chili powder, and 2 tbsp. water. Whisk until smooth. Cover and refrigerate.

Peel squash and slice off the ends. Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise and scoop out the seeds.

Cut squash into French-fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets and sprinkle with salt. Bake for 20 minutes.

Flip fries and cook until tender on the inside and crispy on the outside, about 15 minutes.

Carefully transfer fries to a large bowl. Top with minced garlic, olive oil, and garlic powder. Using two forks or spoons, gently toss to coat.

Return fries to the sheets. Bake until minced garlic begins to brown, about 2 minutes.

Sprinkle with Parm-style topping, and serve with dipping sauce!

MAKES 2 SERVINGS

Serving Size: 1/2 of recipe
Calories: 198
Fat: 4.5g
Sodium: 352mg
Carbs: 38g
Fiber: 5.5g
Sugars: 7.5g
Protein: 5.5g

PointsPlus® value 5*

FIGHT IT!


Chili's Sweet Potato Parmesan Fries

Not So Sweet...
How hard is it to avoid French fries? SO HARD. Not only are the darn things absurdly delicious, but they also seem to come in an endless number of tantalizing variations. Sweet potato fries tossed with Parmesan cheese and garlic? That's not even fair! The good news is that you don't have to abandon your desire for fries -- not even those maniacally tempting ones from Chili's. That's why our French fry swaps exist! Butternut squash is an incredible substitute for starchy sweet potatoes. And by baking butternut spears and tossing them in just a teensy bit of olive oil, we're able to re-create sweet potato fries with a fraction of the fat and calories. Factor in some reduced-fat Parmesan, plenty of garlicky goodness, and a doctored-up dipping sauce, and skipping the Chili's version doesn't feel like a hardship at all. Open up and say om... followed by nom... and another nom. Om nom nom!

Serving Size: 1/2 order
Calories: 460
Fat: 29g
Sodium: 785mg
Carbs: 43.5g
Fiber: 7g
Sugars: n.a.
Protein: 6g

PointsPlus® value 12*




For links in this email, please go to:
http://www.hungry-girl.com/chew/show/2625
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CHEW ON THIS:
It's National Dance Like a Chicken Day, May 14th. Your unconventional exercise challenge du jour: Get funky like poultry, and flap those wings! (Feel free to use this guide to Bluth family variations.)



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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 weightwatchers.com.

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