Hungry Girl Recipes Served on the Hungry Girl Cruise

Feb 11 2017

Print Magical Low-Calorie Margarita Print

Entire recipe: 115 calories, 0g total fat (0g sat fat), 55mg sodium, 2g carbs, 0g fiber, <0.5g sugars, 0g protein

Green Plan SmartPoints® value 3*
Blue Plan (Freestyle) SmartPoints® value 3*

Purple Plan SmartPoints® value 3*

Click here to see Lisa make it on Facebook, and click here for YouTube!

Prep: 5 minutes

Ingredients:

6 oz. diet lemon-lime soda

1 1/2 oz. tequila

1 oz. lime juice

One 2-serving packet (about 1 tsp.) sugar-free lemonade powdered drink mix

1 cup crushed ice or 5 - 8 ice cubes

Optional garnish: lime slice

Directions:

In a glass or shaker, combine all ingredients except ice. Stir until drink mix has dissolved.

Fill a margarita glass with ice, pour, and enjoy. (Or blend it all up in a blender!)

MAKES 1 SERVING

Hungry Girl's Mediterranean Spaghetti Squash with Chicken Recipe

Print Mediterranean Spaghetti Squash with Chicken Print

1/4th of recipe (about 1 2/3 cups veggies with 3 1/2 oz. chicken): 254 calories, 6.5g total fat (3g sat fat), 587mg sodium, 18.5g carbs, 5g fiber, 7.5g sugars, 31g protein

Green Plan SmartPoints® value 4*

The cruise ship didn't have spaghetti squash, so they made this with zucchini noodles. (Also awesome!) Click here for three ways to cook your spaghetti squash. (Prep/cook time will vary based on the method you choose.)

Prep: 20 minutes
Cook: 20 minutes

Ingredients:

1 lb. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. each salt and black pepper

6 cups roughly chopped spinach leaves

5 cups cooked spaghetti squash, drained of excess moisture

1 1/2 cups chopped tomato

1/4 cup chopped fresh basil

1/2 cup crumbled feta cheese

Optional seasonings: additional salt and black pepper

Directions:

Bring an extra-large skillet sprayed with nonstick spray to medium heat. Season chicken with
1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 1/4 tsp. each salt and pepper. Cook for about 4 minutes per side, until cooked through. Transfer to a cutting board. 


Remove skillet from heat; clean, if needed. Re-spray, and return to medium heat. Cook and stir spinach until slightly wilted, about 2 minutes.

Add spaghetti squash, tomato, and basil to the skillet. Sprinkle with remaining 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 1/4 tsp. each salt and pepper. Cook and stir until hot and well mixed, about 5 minutes. 


Transfer skillet contents to a large bowl. Sprinkle with feta. Slice chicken, and serve over cheese-topped veggies. 


MAKES 4 SERVINGS

Hungry Girl's Tropical Shrimp Salad Recipe

Print Tropical Shrimp Salad Print

Entire recipe: 345 calories, 7g total fat (1g sat fat), 605mg sodium, 37g carbs, 12g fiber, 17g sugars, 38g protein

Green Plan SmartPoints® value 5*

Prep: 10 minutes

Ingredients:

Salad

4 cups chopped romaine or iceberg lettuce

4 oz. ready-to-eat shrimp

1 oz. (about 2 tbsp.) chopped avocado

1/2 cup chopped mango

1/3 cup chopped jicama

1/4 cup canned black beans, drained and rinsed

 

Dressing

3 tbsp. fat-free plain Greek yogurt

1 tsp. lime juice

1 tsp. finely chopped cilantro

1/8 tsp. garlic powder

Dash each salt and black pepper

Directions:

Place salad ingredients in a large bowl.

In a small bowl, combine dressing ingredients. Add 1 tbsp. water, and mix until uniform. Drizzle over salad, or serve on the side.

MAKES 1 SERVING

Print Italian-Style Chicken Bake Print

1/4th of recipe (about 1 cup): 258 calories, 8g total fat (2.5g sat fat), 828mg sodium, 12.5g carbs, 4.5g fiber, 3g sugars, 32.5g protein

Green Plan SmartPoints® value 4*

Prep: 20 minutes
Cook: 35 minutes

Ingredients:

1 lb. raw boneless skinless chicken breast cut into bite-sized pieces

1/2 tsp. each salt and black pepper

2 cups seeded and chopped tomatoes

One 14-oz. can artichoke hearts, drained, rinsed, chopped, patted dry

2 tbsp. all-purpose flour

2 tsp. chopped garlic

2 tsp. olive oil or grapeseed oil

1/2 cup chopped fresh basil

1/2 cup shredded part-skim mozzarella cheese

Directions:

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

In a large bowl, season chicken with salt and pepper. Add all remaining ingredients except basil and cheese. Mix thoroughly. Transfer mixture to the baking pan.

Bake until chicken is cooked through, about 30 minutes.

Sprinkle with basil and cheese. Bake until cheese has melted, about 5 minutes.

MAKES 4 SERVINGS

Hungry Girl's Sweet ’n Spicy Shrimp Stir-Fry Recipe

Print Sweet ’n Spicy Shrimp Stir-Fry Print

Entire recipe: 342 calories, 8.5g total fat (1g sat fat), 717mg sodium, 34.5g carbs, 6g fiber, 18g sugars, 31.5g protein

Green Plan SmartPoints® value 4*

Prep: 10 minutes
Cook: 10 minutes

Ingredients:

1/2 cup sliced onion

1 cup bean sprouts

1/2 cup sugar snap peas

1/2 cup carrot thinly sliced into coins

1 1/2 tsp. sesame oil or olive oil

5 oz. (about 9) raw large shrimp, peeled, tails removed, deveined

1/4 cup canned sliced water chestnuts, drained and roughly chopped

1 tbsp. sweet Asian chili sauce

1/8 tsp. red pepper flakes

Directions:

Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion, bean sprouts, snap peas, and carrot. Drizzle with oil, and cook and stir until mostly softened, about 5 minutes.

Add shrimp and water chestnuts. Cook and stir until veggies have softened and shrimp are cooked through, about 3 minutes.

Remove skillet from heat, and mix in chili sauce and red pepper flakes.

MAKES 1 SERVING

Hungry Girl's Crispy Bruschetta Chicken Recipe

Print Crispy Bruschetta Chicken Print

Entire recipe: 344 calories, 9g total fat (1.5g sat fat), 491mg sodium, 21.5g carbs, 3g fiber, 7g sugars, 41.5g protein

Green Plan SmartPoints® value 7*

Prep: 10 minutes
Cook: 10 minutes

Ingredients:

1/2 cup seeded and chopped tomatoes

2 tbsp. chopped fresh basil

1 1/2 tbsp. balsamic vinegar


1 tsp. olive oil


1/2 tsp. chopped garlic

1/2 tsp. Italian seasoning

1/4 tsp. black pepper

One 5-oz. raw boneless skinless chicken breast cutlet, pounded to 1/4-inch thickness

1/4 cup (about 2 large) egg whites

1/4 cup whole-wheat panko breadcrumbs

1/8 tsp. salt

Directions:

In a medium bowl, combine tomatoes, basil, balsamic vinegar, olive oil, garlic, 1/4 tsp. Italian seasoning, and 1/8 tsp. black pepper. Stir to mix. 


Place chicken in a wide bowl, and top with egg whites. Flip to coat. 


In another wide bowl, combine breadcrumbs, salt, remaining 1/4 tsp. Italian seasoning, and remaining 1/8 tsp. black pepper. 


Shake chicken to remove excess egg whites, and coat with seasoned breadcrumbs. 


Bring a skillet sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through. 


Top chicken with tomato mixture. Cover and cook until hot, about 2 minutes.

MAKES 1 SERVING

Print Pork Tenderloin with Apples & Onions Print

1/4th of recipe (about 3.25 oz. cooked pork with 3/4 cup apples and onions): 237 calories, 4g total fat (1g sat fat), 210mg sodium, 25.5g carbs, 4g fiber, 15g sugars, 25g protein

Green Plan SmartPoints® value 2*
Blue Plan (Freestyle) SmartPoints® value 2*

Prep: 15 minutes
Cook: 25 minutes

Rest: 10 minutes

Ingredients:

One 1-lb. raw pork tenderloin, trimmed of excess fat

3 cups chopped apples (about 2 medium apples)

3 cups chopped onions (about 2 medium onions)

Seasonings: ground sage, garlic powder, salt, black pepper

Directions:

Preheat oven to 425 degrees.

Bring a large oven-safe skillet sprayed with nonstick spray to high heat on the stove. Season pork with 1/4 tsp. each sage, garlic powder, salt, and pepper. Cook until browned on all sides, about 5 minutes, rotating occasionally to evenly sear.

Add apples and onions to the skillet, alongside the pork. Place skillet in the oven, and bake for 8 minutes.

Flip pork, and stir apples and onions. Bake until pork center reaches 145 degrees and apples and onions have softened, 8 - 10 minutes.

Remove skillet from the oven, and cover to keep warm. Let pork rest for 10 minutes.

Slice pork, and serve with apples and onions.
 

HG Tip: If you're not sure if the skillet handle is oven-safe, wrap it in aluminum foil first.

MAKES 4 SERVINGS

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SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)

*The 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 WW International, Inc., the owner of the SmartPoints® trademark.


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