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Hungry Girl Today: 10.10.13
In a perfect world, most food would taste like pizza. (Easy on the calories, please!) Taking strides toward perfection, we bring you two new no-guilt pizza-rific recipes!
Pizza Egg Rolls
1/4th of recipe (1 egg roll with about 2 tbsp. sauce): 137 calories, 3g fat, 413mg sodium, 18.5g carbs, 1.5g fiber, 2.5g sugars, 9.5g protein -- PointsPlus® value 4*
Are you ready for some crispy, cheesy, flavor-packed deliciousness with a side of sauce for dipping? Because that's what you get with these bad boys...
3 sticks light string cheese (or HG Alternative)
3/4 cup finely chopped mushrooms
1/2 cup finely chopped bell pepper
1/4 cup finely chopped onion
10 slices turkey pepperoni, finely chopped (Hormel's is the best!)
4 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
1/2 cup canned crushed tomatoes
1/2 tsp. garlic powder
1/4 tsp. Italian seasoning
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Break each string cheese stick into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.) Place shredded cheese into a medium bowl.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, bell pepper, and onion. Cook and stir until softened and lightly browned, about 5 minutes.
Transfer cooked veggies to the medium bowl. Add pepperoni, and mix well.
Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/4th of the mixture (about 3 1/2 tbsp.) in a row a little below the center of the wrapper.
Moisten all four edges of the wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 1 inch toward the middle, to keep the mixture from falling out. Roll up wrapper around the mixture and continue to the top. Seal with a dab of water.
Place egg roll on the baking sheet, seam side down, and repeat with remaining wrappers and mixture.
Spray egg rolls with nonstick spray. Bake until golden brown, 20 - 25 minutes.
In a medium microwave-safe bowl, combine tomatoes, garlic powder, and Italian seasoning. Mix well. Microwave until hot, about 30 seconds.
Serve egg rolls with seasoned tomatoes for dipping!
MAKES 4 SERVINGS
HG Alternative: While string cheese shredded in a blender is best for this recipe, you can use 1/2 cup pre-shredded part-skim mozzarella cheese instead -- just give it a rough chop!
1/12th of recipe (1 pizza cupcake): 150 calories, 4g fat, 489mg sodium, 15.5g carbs, 1.5g fiber, 4g sugars, 11.5g protein -- PointsPlus® value 4*
Don't get weirded out -- there's not actually cake in these savory treats. These are pizza-infused cousins of our Lasagna Cupcakes!
1 cup chopped onion
1 cup chopped mushrooms
1 cup chopped green bell pepper
One 14.5-oz. can (about 1 1/2 cups) crushed tomatoes
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free ricotta cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
30 slices turkey pepperoni, finely chopped (Hormel's is the best!)
1 tsp. chopped garlic
1/4 tsp. salt
24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
1 1/2 cups shredded part-skim mozzarella cheese
1/4 cup sliced black olives
Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, mushrooms, and bell pepper. Cook and stir until veggies have softened and browned, 8 - 10 minutes.
Reduce heat to medium low. Add crushed tomatoes, Italian seasoning, and garlic powder. Cook and stir until tomatoes have slightly thickened to a saucy consistency, about 8 minutes.
In a large bowl, combine spinach, ricotta cheese, egg substitute, chopped turkey pepperoni, chopped garlic, and salt. Mix until uniform.
Press a wonton wrapper into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.
Evenly distribute about half of the veggie-tomato mixture among the cups, smoothing the surfaces with the back of a spoon. Top each veggie-tomato layer with 1 tbsp. mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering with remaining spinach-ricotta mixture and veggie-tomato mixture. Evenly top with remaining mozzarella cheese and olives.
Bake until cheese has melted and wrapper edges have browned, about 10 minutes.
Let cool slightly, about 10 minutes.
Carefully transfer to a plate, and serve 'em up!
MAKES 12 SERVINGS
Hungry for More?
Turn an ordinary chicken breast into a pizzeria-style treat -- our Pizza-fied Chicken recipe is like MAGIC!
Skip the crust, and fill your veggies with pizza toppings! Our Pizza-bellas and Supremely Stuffed Pizza-fied Eggplant are where it's at.
Who says a salad has to be boring? Not us! (We would NEVER say such a thing.) Stick a fork into our Hawaiian Pizza Salad.
STILL hungry? (We don't blame you.) Get your pizza on with an egg mug, a party-ready dip, or these pepperoni-studded nachos, people!
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CHEW ON THIS:
Fans of fluffy cake, listen up: Today, October 10th, is National Angel Food Cake Day. Treat yourself to a Cloud Cake Sundae!
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*The PointsPlus® and SmartPoints® 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 and SmartPoints® trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.
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