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Hungry Girl Today: 2.12.15

WEEKLY WEIGH-IN


February is Potato Lovers' Month, which means spectacular new spud recipes. It's tater time, friends... Come and get 'em!


Sloppy-Jane-Stuffed Potatoes
Entire recipe: 321 calories, 5g fat, 593mg sodium, 39g carbs, 6g fiber, 6g sugars, 28.5g protein -- PointsPlus® value 8*

Forget buns... the comfort-food classic is much more fun with baked taters! Pair this with steamed veggies or a salad for a fabulous meal...

Prep: 5 minutes
Cook: 15 minutes

Ingredients:
One 10-oz. russet potato, scrubbed clean
1/3 cup canned crushed tomatoes
1 1/2 tsp. tomato paste
1/2 tsp. brown sugar (not packed)
1/2 tsp. Worcestershire sauce
1/2 tsp. red wine vinegar
1/8 tsp. garlic powder
4 oz. raw extra-lean ground beef (4% fat or less)
2 dashes each salt and black pepper
2 dashes chili powder
2 dashes paprika

Directions:
Pierce potato several times with a fork. On a microwave-safe plate, microwave potato for 3 1/2 minutes.

Flip potato, and microwave for another 3 1/2 minutes, or until soft.

Meanwhile, in a small bowl, combine crushed tomatoes, tomato paste, brown sugar, Worcestershire sauce, vinegar, and garlic powder. Mix until smooth and uniform.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add beef and a dash each salt, pepper, chili powder, and paprika. Cook and crumble for about 4 minutes, until fully cooked.

Remove skillet from heat, and stir in tomato mixture.

Cut potato in half lengthwise. Use a spoon to gently scoop out some of the pulp, leaving about 1/2 inch inside the skin. Discard pulp, or reserve for another use.

Sprinkle potato halves with remaining dash each salt, pepper, chili powder, and paprika. Fill with beef mixture.

MAKES 1 SERVING

HG Alternative: If made with lean ground turkey (7% fat or less) instead of extra-lean beef, each serving will have 336 calories, 8g fat, 613mg sodium, 39g carbs, 5.5g fiber, 6.5g sugars, and 27.5g protein (PointsPlus® value 8*).



Warm Roasted Veggie Potato Salad
1/4th of recipe (about 1 1/3 cups): 173 calories, 2.5g fat, 400mg sodium, 34.5g carbs, 8g fiber, 9g sugars, 5g protein -- PointsPlus® value 4*

This may be our best-ever potato salad! And it's GREAT hot or cold...

Prep: 15 minutes
Cook: 35 minutes

Ingredients:
1 lb. (about 10) small baby red potatoes, scrubbed clean and quartered
4 cups cubed eggplant (about 1 medium eggplant)
3 cups small cauliflower florets (about half a head)
1 cup red bell pepper cut into 1-inch chunks (about 1 medium pepper)
1 cup onion cut into 1-inch chunks (about half of a medium onion)
1/4 tsp. each salt and black pepper
1/4 tsp. Italian seasoning
1/3 cup light Italian dressing
2 tbsp. chopped fresh basil

Directions:
Preheat oven to 400 degrees. Spray two large baking sheets with nonstick spray.

Lay quartered potatoes and veggies on the baking sheets, evenly spaced. Sprinkle with seasonings.

Bake for 15 minutes.

Stir/rearrange potatoes and veggies. Bake until softened and lightly browned, about 20 more minutes.

Transfer to a large bowl, and toss with dressing and basil.

MAKES 4 SERVINGS




Hungry for More?

7 Spectacular Potato Recipes
3-Ingredient Potato Skins
Cheeseburger-Stuffed Potato Recipe
Caramelized Onion Mashies Recipe



For links in this email, please go to:
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CHEW ON THIS:
One more way to enjoy potatoes during Potato Lovers' Month? French fries! Click here for a great recipe and lots of crucial fry info.



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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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