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Hungry Girl Today: 11.21.13

Ready for some outrageously delicious Thanksgiving recipes? These guilt-free side dishes are just what your Turkey Day table needs!

Holiday Stuffed Portabellas
1/6th of recipe (1 stuffed mushroom): 188 calories, 2.5g fat, 449mg sodium, 38.5g carbs, 4g fiber, 14g sugars, 6.5g protein -- PointsPlus® value 5*

Not only are these a fun spin on tradition, they're also portion controlled and AMAZING!

6 large portabella mushrooms, stems chopped and reserved
1 cup chopped onion
3/4 cup finely chopped celery
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
One 6-oz. box Stove Top Cornbread Stuffing Mix
1/2 cup sweetened dried cranberries

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place mushroom caps on the baking sheet, rounded sides down. Bake until slightly tender, about 8 minutes.

Remove sheet, but leave oven on. Blot away excess moisture from mushroom caps.

Bring a medium pot sprayed with nonstick spray to medium-high heat. Add onion, celery, and mushroom stems. Cook and stir until slightly softened and lightly browned, 6 - 8 minutes.

Transfer cooked veggies to a bowl.

Add butter and 1 1/2 cups water to the (empty) pot, and bring to a boil. Once water boils, remove from heat. Add stuffing mix, cooked veggies, and dried cranberries. Mix until water has absorbed.

Distribute stuffing mixture among the mushroom caps. Bake until slightly crisp on top, about 12 minutes. Serve 'em up!


Toasty Marshmallow Sweet Potato Skins
1/10th of recipe (1 skin): 74 calories, <0.5g fat, 94mg sodium, 17.5g carbs, 1.5g fiber, 7.5g sugars, 1g protein -- PointsPlus® value 2*

Is this a side dish or a sweet treat? Who cares?! The important thing is that it's INSANELY DELICIOUS.

Five 8-oz. orange sweet potatoes, uniform in shape
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 tbsp. brown sugar (not packed)
1 1/4 cups mini marshmallows

Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Pierce potatoes several times with a fork. On a microwave-safe plate, microwave for 15 minutes, until potatoes are soft.

Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch inside the skin. Discard the potato pulp (or reserve for another use).

Place hollow shells on the baking sheet. Sprinkle with cinnamon, nutmeg, and salt.

Bake until the edges begin to crisp, about 10 minutes.

Top with brown sugar and marshmallows. Bake until marshmallows puff up and lightly brown, 3 - 4 minutes. Enjoy!


Hungry for More Holiday Sides?

Check out last year's amazing Thanksgiving sides... the Super-Savory Mashed Butternut Casserole and Holiday Harvest Kale Salad. MEGA YUM!

And don't miss tomorrow's email for a roundup of our BEST-EVER Thanksgiving recipes!

For links in this email, please go to:

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The easiest way to get these sides on your holiday table? Click "Send to a Friend" to share the recipes!

It's November 21st, a.k.a. Gingerbread Day. (There's also a Gingerbread Day in June, but that seems silly.) Check out this spiced-up cookie milkshake! (Ironically, it would be wonderful during the hot days of June.)

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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

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