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Baby, It's Cold Outside! (Winter-Weather Recipes!)
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Baby, It's Cold Outside! (Winter-Weather Recipes!)

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12.02.10
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It's December, people, which means it's National Eat Foods That Warm You Up Month! OK, we made that last part up. But with temps dropping lower and lower, you're gonna want guilt-free dishes to keep you toasty in the cold months ahead. So read on!

 
 
Creamy Pumpkin Faux-sotto

PER SERVING (1/4th of recipe, about 1 1/4 cups): 222 calories, 2.75g fat, 464mg sodium, 41.5g carbs, 5.25g fiber, 6g sugars, 8g protein -- PointsPlus® value 6*


This is like the fiber-infused love child of cheesy risotto and a big orange pumpkin. And each serving is HUGE!

Ingredients:
2 cups finely chopped cauliflower
1 1/2 cups fat-free chicken broth
1 cup diced onion
1 cup thinly sliced mushrooms
1 cup canned pure pumpkin
3/4 cup uncooked brown rice
1/2 cup light plain soymilk
1 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
2 wedges The Laughing Cow Light Creamy Swiss cheese
4 tsp. reduced-fat Parmesan-style grated topping

Directions:

In a nonstick pot on the stove, combine all ingredients except cheese wedges and Parm-style topping. Stir until well mixed. Bring to a boil.

Once boiling, reduce heat to medium low and cover. Simmer for about 35 minutes, until rice is cooked and veggies are tender.

Add cheese wedges and Parm-style topping, and stir until evenly distributed.

If you like, season to taste with additional salt and pepper. Enjoy!

MAKES 4 SERVINGS 

 
 
 
Fajita-rific Beef Stew

PER SERVING (1 1/3 cups): 151 calories, 3g fat, 493mg sodium, 18g carbs, 2.25g fiber, 4g sugars, 13.5g protein -- PointsPlus® value 4*

It's like an underwater platter of steak 'n veggie fajitas! Except the water is actually a yummy seasoned beef broth, and you don't need to hold your breath to eat it...

Ingredients:
12 oz. raw lean beef filet, thinly sliced into bite-sized strips
2 tbsp. (about half of a 1-oz. packet) dry fajita seasoning, divided
One 14.5-oz. can diced tomatoes with chilies (not drained)
1 large russet potato (about 13 oz.), peeled and cubed
1 large onion, thinly sliced into bite-sized strips
2 bell peppers, seeded, thinly sliced into bite-sized strips
2 portabella mushrooms, sliced into bite-sized strips
4 cups (32 oz.) reduced-sodium fat-free beef broth
1 tsp. chopped garlic
2 tbsp. cornstarch
Optional topping: chopped fresh cilantro

Directions:
Season beef with 1/2 tbsp. fajita seasoning and set aside.

Put remaining 1 1/2 tbsp. fajita seasoning and all other ingredients except beef and cornstarch in a crock pot and gently stir to combine. Add beef and stir again.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until beef is cooked through and veggies are soft.

In a small dish, combine cornstarch with 2 tbsp. cold water and stir to dissolve. Turn off the crock pot. Add mixture and stir well. Allow to thicken, uncovered, about 5 minutes.

If you like, top each serving with a bit of cilantro. Now eat!

MAKES 8 SERVINGS 

 
 
 
Butternut-Potato Swirly Mashie Casserole

PER SERVING (1/6th of recipe, about 1 cup): 146 calories, 2g fat, 331mg sodium, 26g carbs, 4g fiber, 5g sugars, 6g protein -- PointsPlus® value 4*


This dish is as stunning as it is delicious. Garlicky mashed potatoes -- lightened up with cauliflower (shhh!) -- swirled with super-cheesy squash puree!?! Soooooooooo goooooooood...

Ingredients:
4 cups cubed butternut squash
3 cups cauliflower florets
1 large potato (about 13 oz.), peeled and cubed
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
1/4 tsp. salt, divided, or more to taste
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 tsp. chopped garlic
2 dashes black pepper, or more to taste

Directions:
Bring 2 large pots of water to a boil on the stove.

Add butternut squash to one pot; add cauliflower and potato to the other pot. Once water returns to a boil, reduce heat to medium. Allow to cook until all veggies are very tender, 15 - 20 minutes.

Meanwhile, preheat broiler.

Carefully drain water from the pots. Transfer cauliflower and potato to a large bowl and set aside. Transfer squash to another large bowl.

Mash squash with a potato masher. Add cheese wedges, shredded cheese, and 1/8 tsp. salt, and stir until evenly distributed. Set aside.

To the bowl of cauliflower and potato, add half & half, butter, garlic, remaining 1/8 tsp. salt, and black pepper. Mash with a potato masher until completely mixed. If you like, season to taste with pepper and additional salt. Set aside.

Spray an 8" X 8" baking pan with nonstick spray. Spoon half of the squash mixture into one corner, and spoon the other half into the opposite corner. Evenly divide cauliflower-potato mixture between the two remaining corners.

Using a spoon, lightly swirl the mixtures together. (Don't over-mix!) Broil until top is crispy, about 8 - 10 minutes. Serve it up and enjoy!

MAKES 6 SERVINGS

 
 

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CHEW ON THIS:

Today, December 2nd, is National Fritters Day. Drop the "s" and celebrate with HG's Sweet Cinnamon Fritter Fries. Yee-haa!

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*The PointsPlus® 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.

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