This is the text version of Hungry Girl. 
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<br>https://www.hungry-girl.com/weighin/show/3208 
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<br>Hungry Girl Today: 4.2.15 
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<br>WEEKLY WEIGH-IN 
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<br>Bust out that slow cooker! Our latest recipes are crazy amazing. Try them out, and share 'em with everyone...
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<br>Butternut Squash Mac & Cheese 
<br>1/5th of recipe (about 1 1/2 cups): 255 calories, 5.5g fat, 549mg sodium, 39g carbs, 6.5g fiber, 8.5g sugars, 13.5g protein -- PointsPlus® value 6* 
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<br>Game-changer alert: This is one of our best-ever cheesy macs... 
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<br>Prep: 15 minutes 
<br>Cook: 15 minutes plus 3 - 4 hours or 7 - 8 hours
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<br>Ingredients: 
<br>5 oz. (about 1 1/2 cups) uncooked high-fiber elbow macaroni 
<br>4 cups cauliflower florets 
<br>3 cups butternut squash cut into 1/2-inch cubes (click for tips) 
<br>1 1/2 tsp. chopped garlic 
<br>1/2 tsp. chili powder 
<br>1/2 tsp. onion powder 
<br>1/2 tsp. each salt and black pepper 
<br>1/2 cup fat-free milk 
<br>5 wedges The Laughing Cow Light Creamy Swiss cheese 
<br>1/4 cup light sour cream 
<br>3 slices Sargento Reduced Fat Medium Cheddar cheese 
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<br>Directions: 
<br>In a large pot, cook pasta very al dente, for about half the time indicated on the package. Drain well. 
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<br>In a large bowl, combine cauliflower, squash, garlic, and seasonings. Transfer mixture to a slow cooker. (A 4-qt. slow cooker is best.) 
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<br>Add cooked pasta and milk to the slow cooker, and gently stir. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until squash is tender and pasta is fully cooked. 
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<br>In a medium microwave-safe bowl, stir cheese wedges until smooth. Add sour cream and cheese slices, breaking the slices into small pieces. Microwave for 40 seconds. Stir well. Microwave for another 40 seconds, or until cheeses have melted. 
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<br>Stir cheese mixture until smooth and uniform, and add to the contents of the slow cooker. Stir to coat.
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<br>MAKES 5 SERVINGS
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<br>Southwest Bean & Corn Soup 
<br>1/8th of recipe (about 1 cup): 147 calories, 1.5g fat, 521mg sodium, 29g carbs, 5g fiber, 9g sugars, 5.5g protein -- PointsPlus® value 4* 
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<br>Your whole family will go nuts for this zesty recipe... 
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<br>Prep: 10 minutes
<br>Cook: 3 - 4 hours or 7 - 8 hours
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<br>Ingredients: 
<br>3 1/2 cups fat-free low-sodium vegetable broth 
<br>One 15-oz. can black beans, drained and rinsed 
<br>One 14.75-oz. can cream-style corn 
<br>One 14.5-oz. can diced tomatoes with green chiles, not drained 
<br>1 cup frozen sweet corn kernels 
<br>1 cup chopped onion 
<br>1 cup chopped bell pepper 
<br>1/2 cup fat-free milk 
<br>1 tsp. chopped garlic 
<br>1/2 tsp. ground cumin 
<br>1/2 tsp. chili powder 
<br>1/4 tsp. black pepper 
<br>1/4 cup instant mashed potato flakes 
<br>1/4 cup light sour cream 
<br>1/4 cup chopped fresh cilantro 
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<br>Directions: 
<br>Combine all ingredients except potato flakes, sour cream, and cilantro in a slow cooker. (A 4-qt. slow cooker is best.) Mix well. 
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<br>Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours. 
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<br>Add potato flakes and sour cream, and stir until uniform. Serve sprinkled with cilantro. 
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<br>MAKES 8 SERVINGS
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<br>For links in this email, please go to: 
<br>https://www.hungry-girl.com/weighin/show/3208 
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<br>CHEW ON THIS:
<br>It's National Peanut Butter and Jelly Day, April 2nd. Yeah, you could just make a sandwich, but we've got better ideas!
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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 
<br>indifference, or mentioned at all. Click for more about our editorial and 
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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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