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Hungry Girl Today: 5.14.15


Trying to pack some extra protein into your life? We've got meals that are crazy-delicious, all-natural, and crammed with protein! Try one of these new recipes tonight... Then make the other one tomorrow.

HG FYI: To ensure your recipe results are all-natural, read the ingredient labels on the specific products you buy. Or just do your shopping at a natural-foods market like Whole Foods.

Zucchini Spaghetti with Shrimp
Entire recipe: 290 calories, 12.5g fat, 735mg sodium, 19.5g carbs, 5g fiber, 11.5g sugars, 28g protein -- PointsPlus® value 7*

Spiralized veggie noodles are our new BFFs, and they're easier to make than you might think! This flavor-packed recipe will blow your mind...

Prep: 15 minutes
Cook: 10 minutes

14 oz. (about 2 medium) zucchini
1/3 cup thinly sliced onion
4 oz. (about 12) raw medium shrimp, peeled, tails removed, deveined
1/2 tsp. chopped garlic
1/2 tsp. lemon zest
2 tbsp. chopped basil
1 1/2 tsp. grated Parmesan cheese
1/8 tsp. each salt and black pepper
2 tsp. extra-virgin olive oil or grapeseed oil

Cut off stem end(s) of zucchini. Using a veggie spiralizer like the Veggetti, cut zucchini into spaghetti-like strands. (If you don't have a spiralizer, use a veggie peeler to slice zucchini into super-thin strips, rotating the zucchini as you slice it.)

Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion for 2 minutes, or until softened and lightly browned. Add shrimp and garlic. Cook and stir until onion is soft, shrimp are cooked through, and garlic is fragrant, about 2 minutes.

Add spiralized zucchini and lemon zest. Cook and stir until zucchini is hot and slightly softened, about 3 minutes.

Transfer skillet contents to a bowl. Sprinkle with basil, Parm, salt, and pepper. Drizzle with oil, and mix well.


Italian-Style Chicken Bake
1/4th of recipe (about 1 cup): 258 calories, 8g fat, 828mg sodium, 12.5g carbs, 4.5g fiber, 3g sugars, 32.5g protein -- PointsPlus® value 6*

This is one of those dishes we'd eat EVERY day if we could. We just might...

Prep: 20 minutes
Cook: 35 minutes

1 lb. raw boneless skinless chicken breast cut into bite-sized pieces
1/2 tsp. each salt and black pepper
2 cups seeded and chopped tomatoes
One 14-oz. can artichoke hearts, drained, rinsed, chopped, patted dry
2 tbsp. all-purpose flour
2 tsp. chopped garlic
2 tsp. olive oil or grapeseed oil
1/2 cup chopped fresh basil
1/2 cup shredded part-skim mozzarella cheese

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

In a large bowl, season chicken with salt and pepper. Add all remaining ingredients except basil and cheese. Mix thoroughly. Transfer mixture to the baking pan.

Bake until chicken is cooked through, about 30 minutes.

Sprinkle with basil and cheese. Bake until cheese has melted, about 5 minutes.


Hungry for More All-Natural Recipes?

Veggie-Quinoa Stir-Fry
Shrimp & Avocado Lettuce Cups
Shrimp 'n Slaw Marinara
Sesame-Ginger Pork

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May 14th, a.k.a. today, is National Dance Like a Chicken Day. Flap your wings, shake a tail feather, and make some crunchy Fiber-ific Fried Chicken Strips.

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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

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