This is the text version of Hungry Girl.
To see the accompanying visuals and links, go to:
https://www.hungry-girl.com/thursdaypreview.php?newsletterid=1700
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Hungry Girl Today: 3.19.09
WEEKLY WEIGH-IN
It's National Poultry Day, friends. And if you think this holiday sounds boring,
prepare to be wowed! We got chicken-happy at the HG HQ and created not
one, not two, but THREE "Hungry Chick" recipes, just for you...
Planet Hungrywood Sweet & Cap'n Crunchy Chicken
PER SERVING (1/2 of recipe): 234 calories, 2g fat, 617mg sodium, 23.5g
carbs, 4g fiber, 10g sugars, 29g protein -- POINTS® value 4*
Check out our surreal, cereal-coated chicken recipe -- inspired by the classic
version that Planet Hollywood serves up. It's GOOOOOD!
Ingredients:
8 oz. raw boneless skinless lean chicken breast tenders
1/2 cup Cap'n Crunch cereal (original)
1/4 cup Fiber One bran cereal (original)
3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. Best Foods/Hellmann's Dijonnaise
2 tbsp. honey mustard (actual mustard, not dressing)
1/8 tsp. onion powder
1/8 tsp. garlic powder
dash salt
dash black pepper
Directions:
Place Fiber One in a blender or food processor, and grind to a breadcrumb-
like consistency. Set aside.
Put Cap'n Crunch in a sealable plastic bag and seal. Using a rolling pin or a
can, coarsely crush cereal through the bag. In a wide bowl, combine Fiber
One crumbs, crushed Cap'n Crunch, onion powder, garlic powder, salt, and
pepper. Mix well and set aside.
Place chicken tenders in a separate medium bowl. Pour egg substitute over
the chicken, and flip chicken to coat. Shake off any excess egg substitute,
and then coat chicken in the cereal mixture.
Bring a large pan sprayed with nonstick spray to medium heat on the stove.
Place coated chicken pieces gently into the pan, spacing them out as much
as possible. Cook for 5 minutes, and then carefully flip pieces over. Cook for
about 4 additional minutes, until chicken is cooked through.
Combine the Dijonnaise and honey mustard in a small dish, and mix well for
a tasty dipping sauce. Enjoy!
MAKES 2 SERVINGS
Buff Chick Hot Wing Dip
PER SERVING (1/15th of recipe, about 1/4 cup): 68 calories, 1.5g fat, 616mg
sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein -- POINTS® value 1*
After receiving tons of emails about a famous (and fatty) Frank's RedHot dip,
we HG-ized it for your (and our!) chewing pleasure. This stuff tastes JUST
like Buffalo wings...
Ingredients:
Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in
water, drained
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free ranch dressing
1/4 cup fat-free Greek yogurt (Fage 0% is the best!)
Directions:
Preheat oven to 350 degrees.
Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's
RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until
thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch
baking dish.
Bake in the oven for 20 minutes, or until mixture is heated through. Stir well
and enjoy!
P.S. We love dipping carrot sticks and red bell pepper chunks into this dip,
but we've also dunked baked tortilla chips into it and used it as a sandwich
spread!
MAKES 15 SERVINGS
HG Alternative! To make this dish FAST, skip the oven altogether. Prepare
dip according to the directions, but in a microwave-safe dish. Then
microwave uncovered on high for 5 minutes (stopping and stirring halfway
through cooking), or until hot.
Chicken Pot Pockets
PER SERVING (1 pocket): 88 calories, 1g fat, 242mg sodium, 16g carbs, 1g
fiber, 1.5g sugars, 4g protein -- POINTS® value 2*
Pockets are the new pies... spread the word.
Ingredients:
12 large square egg roll wrappers (found in the refrigerated section of the
supermarket with the other Asian items)
One 10.75-oz. can 98% fat-free cream of celery condensed soup
2 cups frozen bite-sized mixed veggies (like diced carrots, peas, corn, etc.)
2 oz. cooked skinless lean chicken breast, finely chopped
1 tsp. cornstarch
Optional: salt and black pepper, to taste
Directions:
Preheat oven to 350 degrees.
In a small dish, mix cornstarch thoroughly with 1 tsp. cold water. In a large
bowl, combine cornstarch mixture with soup, and mix thoroughly. Add
veggies and chicken, mix well, and then season to taste with salt and pepper,
if you like. This is your filling. Set aside.
On a large dry surface, lay out three egg roll wrappers. Set out a small dish
of water, dip your finger into it, and then run your finger along all of the
wrapper edges -- repeat this as needed while preparing your pockets, as it
will help keep them sealed.
Starting about 1/2 inch from the bottom, place 2 - 3 tbsp. of filling along the
bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold
the top half of each wrapper over, so that the top edge meets the bottom --
the mixture should be completely encased with a 1/2-inch border on three
sides. Dab each border with water, and fold each inward about 1/4 inch to
lightly seal all sides. Press firmly along the borders with the prongs of a fork
to seal completely.
Line a large baking pan with foil and/or spray with nonstick spray. Using a
large spatula, carefully transfer the pockets to the baking pan. Repeat the
entire process 3 more times, so that you have 12 pockets on the baking
sheet. If needed, prepare and use an additional baking sheet.
Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving.
Then dig in!
MAKES 12 SERVINGS
To see the accompanying visuals and links, go to:
https://www.hungry-girl.com/thursdaypreview.php?newsletterid=1700
--
CHEW ON THIS:
Today, March 19th, is National Poultry Day. Perhaps we'll tackle turkey next
year, but today is ALL about the chicken!
These recipes are so good, you'll be doing the world a disservice if you don't
share 'em. So click "send to a friend" RIGHT NOW!
https://www.hungry-girl.com/send/sendfriend.php?nid=1700&idate=3-19-09
*The Points® 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 Points® registered trademark.
Hungry Girl Inc., 18034 Ventura Blvd. #503, Encino, CA 91316
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