This is the text version of Hungry Girl. 
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<br>https://www.hungry-girl.com/weighin/show/2911 
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<br>Hungry Girl Today: 4.3.14 
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<br>WEEKLY WEIGH-IN 
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<br>Get ready for meal mania... Today's nutritious and delicious creations can be made in 30 minutes or less. Woohoo! 
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<br>Hungry Girl's Turkey Taco Salad  
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<br>Entire recipe: 354 calories, 10.5g fat, 656mg sodium, 36.5g carbs, 9g fiber, 11g sugars, 31g protein -- PointsPlus® value 9* 
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<br>Traditional taco salads are typically calorie catastrophes, but not this gem of a recipe! Crammed with flavor and so easy to make... 
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<br>Prep: 10 minutes 
<br>Cook: 20 minutes
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<br>Ingredients:
<br>4 cups shredded lettuce 
<br>1/2 cup chopped bell pepper 
<br>1/4 cup chopped onion 
<br>4 oz. raw lean ground turkey (7% fat or less) 
<br>1 tsp. taco seasoning mix 
<br>1/4 cup canned black beans, drained and rinsed 
<br>2 tbsp. frozen sweet corn kernels 
<br>2 tbsp. salsa 
<br>3 baked tortilla chips, lightly crushed 
<br>1 tbsp. light sour cream 
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<br>Directions: 
<br>Place lettuce in a large bowl (or on a large plate). 
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<br>Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir pepper and onion until softened and lightly browned, about 4 minutes. 
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<br>Add turkey to the skillet, and sprinkle with taco seasoning. Cook and crumble until fully cooked, about 5 minutes. Add black beans and corn, and cook until hot, about 2 minutes.
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<br>Transfer contents of the skillet to the lettuce bowl. Top with remaining ingredients, and dig in! 
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<br>MAKES 1 SERVING
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<br>Hungry Girl's Big Green Stir-Fry
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<br>1/2 of recipe (about 3 cups): 310 calories, 6g fat, 560mg sodium, 22g carbs, 8g fiber, 8g sugars, 43.5g protein -- PointsPlus® value 7* 
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<br>What's a recipe for mealtime success? Lots of veggies + lean protein + flavorful add-ins! In other words, this dish… 
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<br>Prep: 10 minutes 
<br>Cook: 15 minutes 
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<br>Ingredients:
<br>10 oz. raw boneless skinless chicken breast, cut into strips 
<br>1/8 tsp. each salt and black pepper 
<br>3 cups sugar snap peas 
<br>2 cups chopped asparagus 
<br>1 cup sliced mushrooms 
<br>1 tbsp. lite/low-sodium soy sauce 
<br>1 tsp. chopped garlic 
<br>1/2 tsp. crushed ginger 
<br>3 cups chopped spinach leaves 
<br>1/2 cup canned sliced water chestnuts, drained
<br>1/2 oz. (about 2 tbsp.) sliced almonds
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<br>Directions: 
<br>Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. 
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<br>Add chicken, and season with salt and pepper. Add snap peas, asparagus, mushrooms, soy sauce, garlic, and ginger. Add 2 tablespoons water, and cook and stir until veggies are soft and chicken is cooked through, 7 - 9 minutes. 
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<br>Add spinach and water chestnuts. Cook until spinach has wilted, 1 - 2 minutes. 
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<br>Sprinkle with almonds, and serve! 
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<br>MAKES 2 SERVINGS
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<br>For links in this email, please go to: 
<br>https://www.hungry-girl.com/weighin/show/2911 
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<br>CHEW ON THIS:
<br>It's National Chocolate Mousse Day, April 3rd. Who's up for some Dark Chocolate Decadence Mousse Temptations by Jell-O? Only 60 calories!
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<br>We may have received free samples of food, which in no way influences 
<br>whether these products are reviewed favorably, unfavorably, mentioned with 
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<br>*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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