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Hungry Girl Today: 10.13.10
Dear HG,
I am looking for more variety in my lunches. I bring them from home and
right now it's the same old wrap with fruit and cheese. Do you have some fun
ideas for lunches?? I'm not a big fan of frozen meals!
Lookin' for Lunch (in All the Wrong Places)
Hi Lookin',
With so many travel-friendly lunch options, there's no reason for you to be
eating the same old stuff every day. Here are a bunch of ideas, recipes, and
more...
Big Salads! I like to make HUGE salads topped with lean protein and other
delicious items. Just pack the dressing on the side, or keep a bottle of low-
calorie dressing in the office fridge. (I love the sprayable kinds!) Click here
for a meat-free burger-inspired salad and a super-delicious shrimp & corn
salad. Click here for a buffalo wing-ish salad. Click here for a BBQ chicken
salad. And check out the first HG cookbook for an entire chapter of large-and-
in-charge lunch-worthy salads!
Some-Assembly-Required Sandwiches! I love deli salads like tuna and
chicken (guilt-free versions, of course), but no one likes soggy sandwiches.
So pack the scoopable foods in a container with an ice pack, and keep the
bread separate. Then just put the salad between bread slices at lunchtime
and enjoy! Check out these recipes: Scoopy Salmon Salad, Sweet 'n Chunky
Chicken Salad, Citrus-licious Egg White Salad, and Veggie-Loaded Tangy
Tuna Salad. And click here for a TON of sandwich tips, including bread picks,
condiments, and more.
Sides 'n Stuff! Cheese and fruit are good, but they're definitely not your only
options. Make some multi-serving side-dish-type recipes on a Sunday, and
pack a serving with your lunch. Click here for a couple of great chilled
options. For nukeable sides, check out our Glaze of Glory Candied Carrots
and Corndog Millionaire Muffins. And for something sweet on the side... MAKE
THIS RECIPE!!!
Hi, Hungry Girl!
I LOVE butternut squash, but they are so hard to cut! Do you have any tips
for the easiest ways to cut them up?
Butternut Babe
Dear BB,
I totally agree -- butternut squash is a bit of a pain to work with! But since
it's SO delicious and great in recipes, it's worth the extra effort. Here are
some fantastic tips 'n tricks I've come up with over the years from working
with everyone's favorite winter squash...
1. Look for a long squash with a short round section. The round part is
mostly hollow, with seeds and stuff that need to be removed. But the long
part is all flesh, perfect for cubing, spearing, etc.
2. Start by hacking off the ends and then slicing the squash in half widthwise.
Then you'll have two easy-to-work-with pieces with flat ends.
3. Use a vegetable peeler to remove the skin. Drag it firmly down the length
of the pieces in strips. Keep peeling until you get to the bright orangey-
yellow part. EZ.
4. Once your squash halves are peeled, use a sharp knife to cut them in half
lengthwise. If your squash is unusually firm and tough to slice, try nuking it
in the microwave for about 45 seconds to soften it.
5. Carefully slice or scoop out the sections of the squash with the seeds and
fibers attached, and throw them away. Then chop or slice the rest of the
squash. Done!
Use your newfound knowledge to whip up some delicious and guilt-free
butternut-squash fries. There are FIVE different recipes, from a ranch-n-
bacon one to sweet dessert fries. BTW, when you need cubed squash, you
can sometimes find the pre-cubed kind in the produce section of the
supermarket. Also, look for pureed squash in the freezer aisle if you're
planning to mash up the stuff anyway. Happy squashing!
For links in this email go to:
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HG News You Can Use! Change your eating habits for the better. Weight
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CHEW ON THIS:
Did you know that October is National Pork Month? Well, it is! And we've got
just the way to celebrate... Click here to find out. (Hint: It's delicious.)
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