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Hungry Girl Today: 9.12.13
WEEKLY WEIGH-IN

 
September is Better Breakfast Month, so get ready for some amazing new options. BREAKFAST ROCKS!




 
 




Cheesy Spinach Breakfast Tostada 
Entire recipe: 217 calories, 9.5g fat, 416mg sodium, 18.5g carbs, 3g fiber, 4g sugars, 12g protein -- PointsPlus® value 5*




This Mexican-inspired morning meal is cram-packed with flavor. Dig in!




Ingredients:
1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
One 6-inch corn tortilla
2 cups chopped spinach leaves
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 tsp. reduced-fat Parmesan-style grated topping
1/8 tsp. garlic powder
1 tbsp. finely chopped pouched sun-dried tomatoes (or HG Alternative)
1 large egg




Directions: 
Bring a skillet to medium-high heat. Add butter, and let it coat the bottom. Cook tortilla until lightly browned, about 2 minutes per side. Transfer to a plate. 




In a medium microwave-safe bowl, microwave spinach leaves for 45 seconds, or until wilted. Blot away excess moisture. Add cheese wedge, Parm-style topping, and garlic powder, and mix until uniform. Microwave for 30 seconds, or until warm.




Spread spinach mixture onto tortilla, and top with sun-dried tomatoes.




Spray the skillet with nonstick spray, and bring to medium heat. Cook egg per your preference (we like it over medium!), about 3 minutes. 




Place egg over the loaded tostada, and enjoy! 




MAKES 1 SERVING




HG Alternative: If you can only find sun-dried tomatoes that are packed in oil, drain and rinse them really well, and then pat dry. This will get rid of excess fat.




 
 
 




Hot 'n Fruity Quinoa Bowl 
Entire recipe: 252 calories, 5.5g fat, 295mg sodium, 45.5g carbs, 8g fiber, 8g sugars, 7.5g protein -- PointsPlus® value 6*




Looking to switch things up with an oatmeal alternative? This DELICIOUS berry-loaded b-fast is for you!




Ingredients:
1/4 cup uncooked quinoa, thoroughly rinsed
1 no-calorie sweetener packet (like Splenda or Truvia)
1/8 tsp. cinnamon
Dash salt
3/4 cup Unsweetened Vanilla Almond Breeze
1/4 cup blueberries
1/4 cup raspberries
1/4 cup chopped strawberries




Directions:
In a nonstick pot, combine quinoa, sweetener, cinnamon, and salt. Mix in Almond Breeze and 1/3 cup water. 




Bring to a boil, and then reduce to a simmer. Cook and stir until most of the liquid has been absorbed and quinoa is fully cooked, 12 - 14 minutes. 




Stir in all the berries, and transfer to a medium bowl. Enjoy! 




MAKES 1 SERVING




 
 
 




Hungry for More?




If easy egg-based breakfasts are your bag, the Mixed-Veggie Soyrizo Scramble and Cheesy Veggie-Boosted B-fast Sandwich are just what you need in your life! 




Crave hot cereal in the morning? Here are two more options for you… our Oversized Carnival Oatmeal and Blueberry Muffin Oatmeal! 




Three EZ breakfasts, one convenient email. Click here for Choco-Berry Crunch Yogurt Parfait, Tropical Waffle French Toast, and Cheesy Egg in a Hole recipes! 




Feed a family of four with HG's egg bakes... Try the Bacon Cheeseburger Egg Bake or Greek-Style Egg Bake, and you'll be hooked, for sure!




For links in this email, please go to:

http://www.hungry-girl.com/weighin/show/2719
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CHEW ON THIS:
Happy National Chocolate Milkshake Day to you on this lovely September 12th. Our latest chocolate shake has a coffee kick... Try it!


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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.

Hungry Girl Inc., 18034 Ventura Blvd. #503, Encino, CA 91316
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