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Hungry Girl Today: 8.14.14
Ready to liven up your grilling routine? Whether you're a seasoned BBQer or a total newbie, these guilt-free recipes will make your day!
No Grill? No Problem... Cook these recipes in batches on a grill pan, and adjust cook times as needed. If the pan doesn't have a lid, just loosely cover it with a skillet lid!
Chipotle 'Bella Sandwiches
1/4th of recipe (1 sandwich): 204 calories, 4.5g total fat (0.5g sat fat), 425mg sodium, 38.5g carbs, 8.5g fiber, 10g sugars, 9g protein -- PointsPlus® value 5* -- SmartPoints® value 4*
Heyyyyy, vegetarians -- we've got a new sandwich recipe that'll make you the envy of omnivores everywhere...
Prep: 10 minutes
Marinate: 1 hour
Cook: 15 minutes
1/4 cup light balsamic vinaigrette dressing
2 tbsp. chipotle hot sauce (like the kind by Tabasco)
4 large portabella mushroom caps
1 red bell pepper, cut into quarters, stem and seeds removed
Four 1/2-inch-thick onion slices, rings intact
2 tbsp. light mayonnaise
1 tsp. chopped cilantro
Four 100-calorie flat sandwich buns (like Arnold/Brownberry/Oroweat Sandwich Thins)
In a small bowl, mix vinaigrette with chipotle hot sauce. Transfer to a large sealable plastic bag. Add mushroom caps, seal bag, and gently work the vinaigrette mixture into the mushrooms through the bag. Lay flat in the fridge to marinate for 1 hour.
Bring a grill sprayed with nonstick spray to medium heat. Lay marinated mushroom caps, bell pepper quarters, and onion slices on the grill. Discard excess marinade. Cook for 6 minutes with the grill cover down.
Flip veggies. With the grill cover down, grill until fully cooked and blackened, about 6 more minutes.
In a small bowl, stir cilantro into mayo. Spread mixture onto the bottom halves of the buns. Top each bun bottom with an onion slice, a mushroom cap, and a pepper quarter. Add the bun tops, and serve 'em up!
MAKES 4 SERVINGS
Sweet Heat Shrimp & Pineapple Skewers
1/2 of recipe (2 skewers): 206 calories, 1.5g total fat (0.5g sat fat), 563mg sodium, 19.5g carbs, 1g fiber, 13g sugars, 28g protein -- PointsPlus® value 5* -- SmartPoints® value 3*
Honey, garlic, ginger... sriracha?! These aren't your grandma's kebabs...
Prep: 10 minutes
Marinate: 1 hour
Cook: 10 minutes
1/2 cup pineapple juice
1 tbsp. sriracha
1 tsp. chopped garlic
1 tsp. chopped ginger
1 tsp. honey
10 oz. (about 22) raw large shrimp, peeled, tails removed, deveined
1 cup fresh pineapple chunks (or packed in juice, and then drained)
In a wide bowl, combine all ingredients except shrimp and pineapple. Mix until uniform.
Add shrimp, and stir to coat. Cover and refrigerate to marinate for 1 hour.
Meanwhile, if using wooden skewers, soak in water for 30 minutes to prevent burning.
Alternately thread shrimp and pineapple onto four skewers. Discard excess marinade.
Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 3 minutes with the grill cover down.
Flip kebabs. With the grill cover down, grill for 3 minutes, or until shrimp are cooked through and pineapple has lightly browned.
MAKES 2 SERVINGS
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Happy National Creamsicle Day, everyone! Celebrate August 14th with orange-cream favorites like these -- that Scoopable Creamsicle Crush Pie is sooooo good...
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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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