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Hungry Girl Today: 9.10.15


Don't be bummed out by a ho-hum packed lunch! Prepare one of these delicious recipes, and you'll look forward to it all morning...

Avocado Egg White Salad Sandwich

Entire recipe: 299 calories, 9g fat, 676mg sodium, 27.5g carbs, 8g fiber, 5.5g sugars, 29.5g protein -- PointsPlus® value 7*

Old-school egg salad sandwiches will seem like a snooze-fest compared to this avocado-infused alternative...

Prep: 10 minutes
Cook: 5 minutes

One 100-calorie flat sandwich bun or 2 slices light bread
1 1/2 oz. (about 3 tbsp.) mashed avocado
2 tbsp. plain fat-free Greek yogurt
1/4 tsp. garlic powder
1/8 tsp. black pepper
5 hard-boiled egg whites, chopped
1 tbsp. real crumbled bacon
1 tbsp. finely chopped red onion

Lightly toast bun halves or bread slices. Once cool, place in a sealable bag or wrap in foil.

In a medium bowl, combine avocado, yogurt, and seasonings. Mix until smooth and uniform. Gently stir in chopped egg whites, bacon, and onion. Place in a sealable container, and pack with an ice pack.

Just before eating, divide egg white salad between the toasted sandwich bun halves/bread slices, and enjoy open-faced.


Italian Spaghetti Squash Salad

1/4th of recipe (about 2 1/3 cups): 239 calories, 6.5g fat, 699mg sodium, 25g carbs, 5.5g fiber, 11g sugars, 21.5g protein -- PointsPlus® value 6*

A perfect veggie 'n protein dish, with tons of flavor... This dish will cover four lunches, and each serving's huge!

Prep: 20 minutes
Cook: 50 minutes
Cool: 20 minutes
Chill: 1 hour

1 spaghetti squash (at least 4 1/2 lbs.)
8 oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/8 tsp. each salt and black pepper
2 sticks light string cheese, cut into coins
1 1/2 cups seeded and chopped tomatoes
1 cup chopped red onion
1 cup chopped green bell pepper
1/2 cup artichoke hearts packed in water, drained and roughly chopped
1/3 cup light Italian dressing
1/4 cup chopped basil
1 oz. (about 16 slices) turkey pepperoni, chopped

Preheat oven to 400 degrees.

Microwave squash for 6 minutes, or until soft enough to cut. Halve lengthwise; scoop out and discard seeds. 

Fill a large baking pan with 1/2 inch water, and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)

Meanwhile, bring a large skillet sprayed with nonstick spray to medium heat. Season chicken with salt and pepper. Cook for about 4 minutes per side, until cooked through.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible. Let cool completely, about 20 minutes.

Scoop 5 cups of cooked squash into a large bowl. (Reserve any extra squash for another time.) Chop chicken, and add to the bowl. Cover and refrigerate until chilled, at least 1 hour.

Add remaining ingredients to the bowl. Mix thoroughly.

Keep refrigerated, and pack your lunchtime serving with an ice pack.


HG Alternatives: Click here for an easy slow-cooker method for cooking spaghetti squash. If you want to save some time, go the microwave-only route. Here's how... After nuking it to soften, cut squash into quarters. Remove seeds, and place one quarter in a wide microwave-safe bowl, cut side down. Add 2 tbsp. water, cover, and cook for 8 minutes, or until soft. Repeat.

Hungry for More Healthy Lunches?

Mexican Chopped Chicken Wrap

Grilled 'n Chilled Sandwich

Veggie-Packed Antipasto Pasta Salad

Supermarket Food Finds

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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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