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Hungry Girl Today: 6.12.14
When lunch or dinner rolls around and you want something a) healthy and b) easy to make, each of these recipes is just five ingredients away...
Veggie-Quinoa Teriyaki Stir-Fry
1/4th of recipe (about 2 cups): 323 calories, 4g total fat (0g sat fat), 788mg sodium, 59g carbs, 8.5g fiber, 18.5g sugars, 12.5g protein -- PointsPlus® value 8* -- SmartPoints® value 8*
This is one ROCKIN' meat-free meal. So much flavor... so little effort!
Prep: 5 minutes
Cook: 30 minutes
1 cup uncooked quinoa, rinsed thoroughly
1 tbsp. chopped garlic
6 cups frozen stir-fry veggies
4 cups broccoli florets
1/2 cup all-natural thick teriyaki marinade or sauce (like the kind by Annie Chun's)
In a medium pot, combine quinoa, 1/2 tbsp. garlic, and 2 cups water. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until water has been absorbed and quinoa is fully cooked. Transfer to a large bowl, and cover to keep warm.
Bring a very large skillet sprayed with nonstick spray to medium heat. Add remaining 1/2 tbsp. garlic, stir-fry veggies, broccoli, and 1/4 cup water. Cover and cook until veggies have mostly softened, 6 - 8 minutes.
Uncover, and cook and stir until excess liquid has evaporated and veggies are fully softened, about 2 minutes.
Add teriyaki sauce and cooked quinoa and mix well. Cook and stir until hot, about 1 minute. Serve up and enjoy!
MAKES 4 SERVINGS
Sesame-Ginger Pork 'n Veggies
1/4th of recipe (about 4 oz. pork and 1 cup veggies): 258 calories, 5.5g total fat (1g sat fat), 523mg sodium, 19g carbs, 2.5g fiber, 5.5g sugars, 34g protein -- PointsPlus® value 6* -- SmartPoints® value 4*
It's almost magical the way five simple ingredients come together in this mind-blowingly delicious dish. Make it STAT.
Prep: 10 minutes
Marinate: 1 hour
Cook: 35 minutes
One 1 1/4-lb. raw pork tenderloin, trimmed of excess fat
1/2 cup Newman's Own Sesame Ginger Dressing
1 1/2 cups sliced mushrooms
1 cup sliced red onion
6 cups chopped kale
Seasonings: salt and black pepper
Place pork and 1/4 cup dressing in a large sealable plastic bag. Remove as much air as possible and seal. Gently knead dressing into meat through the bag. Refrigerate for 1 hour.
Preheat oven to 425 degrees.
Bring a large oven-safe skillet sprayed with nonstick spray to medium-high heat on the stove. Add pork, and discard excess dressing used for marinating. Evenly sear meat, rotating it occasionally, until browned on all sides, about 4 minutes total.
Place skillet in the oven, and bake for 12 minutes.
Carefully flip pork. Bake until pork center reaches 145 degrees, 8 - 10 minutes.
Remove pork from skillet, cover loosely with foil, and let rest for 10 minutes.
Meanwhile, clean skillet if needed. Re-spray, and return to medium-high heat on the stove. Add mushrooms and onion, and sprinkle with 1/8 tsp. each salt and pepper. Cook and stir until partly softened and lightly browned, about 3 minutes.
Add kale and 1/2 cup water to the skillet. Stir. Cover and cook for 3 more minutes, or until kale is tender. Uncover and, if needed, cook and stir until water has evaporated, 2 - 3 minutes.
Slice pork. Plate veggies, top with pork, and drizzle with remaining 1/4 cup dressing (not the dressing used to marinate the meat) and enjoy!
MAKES 4 SERVINGS
HG Tip! If you're not sure if the skillet handle is oven-safe, wrap it in aluminum foil first.
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CHEW ON THIS:
In honor of National Peanut Butter Cookie Day (today, June 12th), and sticking with our natural-food theme, chomp into a Corazonas Peanut Butter Oatmeal Square. It's like a super-filling PB oatmeal cookie!
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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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