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Hungry Girl Today: 9.17.15
Don't limit your meatless eating to Mondays -- Thursday is as good a time as any to get your veg on!
Ratatouille Pasta with Pine Nuts
1/2 of recipe (about 2 1/4 cups): 323 calories, 4g fat, 508mg sodium, 64.5g carbs, 12.5g fiber, 19.5g sugars, 13g protein -- PointsPlus® value 8*
Veggies, pasta, and perfect portions -- this modern spin on a French classic is an obvious win.
Prep: 20 minutes
Cook: 40 minutes
1 cup canned fire-roasted diced tomatoes, drained
1/2 cup tomato paste
1/4 cup finely chopped fresh basil
1 tsp. chopped garlic
1/8 tsp. red pepper flakes
1/8 tsp. each salt and black pepper
1 1/2 cups cubed eggplant
3/4 cup chopped red bell pepper
3/4 cup sliced and halved zucchini
3/4 cup roughly chopped onion
3 oz. (about 1 cup) uncooked high-fiber elbow macaroni
1/4 oz. (about 2 tsp.) chopped pine nuts
Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
In a large bowl, combine drained tomatoes, tomato paste, basil, garlic, and seasonings. Mix until uniform. Add veggies, and stir to coat.
Distribute mixture onto the center of the foil, and cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
Bake for 40 minutes, or until veggies are tender.
Meanwhile, in a large pot, cook pasta per package instructions, about 7 minutes. Drain pasta, and transfer to the large bowl. Cover to keep warm.
Bring a skillet to medium-low heat. Cook and stir pine nuts until lightly browned and toasted, 2 – 3 minutes.
Cut packet to release steam before opening entirely. Transfer contents to the bowl of pasta. Mix well, and sprinkle with toasted pine nuts.
MAKES 2 SERVINGS
Fajita Tofu Bowl
Entire recipe: 338 calories, 9g fat, 742mg sodium, 35g carbs, 8g fiber, 8g sugars, 30g protein -- PointsPlus® value 8*
This flavor-packed dish comes straight from the pages of The Hungry Girl Diet Cookbook: Healthy Recipes for Mix-n-Match Meals & Snacks. If you think you don't like tofu, you just haven't tried this recipe...
Prep: 10 minutes
Cook: 15 minutes
5 oz. block-style extra-firm tofu, cut into 1-inch cubes
1/8 tsp. onion powder
1/8 tsp. chili powder
Dash each salt and black pepper
1 1/2 cups sliced brown mushrooms
1/4 cup sliced onion
1/4 cup sliced bell pepper
1/2 cup canned black beans, drained and rinsed
1 1/4 tsp. fajita seasoning mix
3 tbsp. fat-free plain Greek yogurt
1 tbsp. salsa or pico de gallo with 90mg sodium or less per 2-tbsp. serving
1 tbsp. chopped cilantro
Bring a large skillet sprayed with nonstick spray to high heat. Season tofu with onion powder, chili powder, salt, and black pepper. Cook until golden brown, about 5 minutes, gently flipping to evenly cook.
Transfer tofu to a medium-large bowl, and cover to keep warm.
Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add mushrooms, onion, and bell pepper. Cook and stir until softened and browned, about 5 minutes.
Add beans to the skillet. Sprinkle with fajita seasoning, and add 1 tbsp. water. Cook and stir until liquid has thickened and coated veggies, about 1 minute. Transfer to the bowl, and gently stir to mix.
Top with yogurt, salsa/pico de gallo, and cilantro.
MAKES 1 SERVING
Hungry for More?
Meatless Cheeseburger Tostadas
Veggie Primavera Spaghetti Squash
Baked Vegetable Samosas
Butternut Squash Mac & Cheese
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Happy National Apple Dumpling Day, September 17th. This fruit dumpling is like the turducken of desserts: sweet cranberries inside an apple inside a doughy shell!
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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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