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Tomorrow, March 28th, is National Something on a Stick Day. To celebrate, we whipped up three brand-new speared-by-a-stick recipes. Yes!!!   
Good Chick Lollipops

PER SERVING (2 skewers): 190 calories, 3.5g fat, 315mg sodium, 9g carbs, <1g fiber, <1g sugars, 28g protein -- PointsPlus® value 4*

Who says you can't have lollipops for dinner?


12 oz. raw skinless boneless lean chicken breast, evenly cut into six strips
1 oz. (about 15 pieces) Funyuns Onion Flavored Rings
1/2 oz. (about 7 crisps) Pringles Light Sour Cream & Onion fat-free potato crisps
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. onion powder, or more to taste
1/8 tsp. black pepper
2 dashes garlic powder, or more to taste
2 dashes salt, or more to taste
6 wooden skewers

Preheat oven to 375 degrees.

Carefully slide each chicken strip lengthwise onto a skewer. Set aside.

In a large sealable plastic bag, combine Funyuns, Pringles, and seasonings. If you like, add extra seasonings to taste. Seal the bag and crush the chips until they're mostly reduced to a breadcrumb-like consistency. Transfer the seasoned crumbs to a plate, and set aside. Fill a small bowl with egg substitute, and set that aside as well.

Prepare a large baking sheet by spraying with nonstick spray.

Take a chicken skewer and dunk it in the egg substitute -- use a spoon to distribute the egg substitute over all of the chicken. Gently shake the skewer to remove any excess liquid, and then lay the skewer in the seasoned crumbs. Rotate the skewer, pressing it into the crumbs, until it is evenly coated. Use your fingers or a spoon to add and pat crumbs onto any bare spots on the chicken. Transfer to the baking sheet, and repeat with all other chicken skewers.

Bake in the oven for 18 - 20 minutes, carefully flipping skewers about halfway through cooking, until chicken is cooked through and coating is crispy. Allow to cool for a few minutes, and then enjoy!

Veggie Supreme Pizza on a Stick

PER SERVING (1 pizza skewer with sauce): 228 calories, 4.25g fat, 872mg sodium, 34g carbs, 3g fiber, 8g sugars, 14g protein -- PointsPlus® value 6*

Just when you thought we couldn't possibly concoct another guilt-free pizza item... WE DID.

One-fourth package refrigerated Pillsbury Classic Pizza Crust (unprepared)
2 pieces light string cheese, pulled into "strings"
6 whole mushrooms
1 green bell pepper, cut into 1-inch chunks
One-half onion, cut into 1-inch chunks
2 thick wooden skewers
1/2 cup canned tomato sauce with Italian seasonings

Preheat oven to 375 degrees.

Bring a pan sprayed with nonstick spray to medium heat on the stove. Add veggies and cook for about 3 - 4 minutes, until they have softened slightly. Remove from heat. Once cool enough to handle, blot away as much excess moisture as possible with paper towels.

Carefully skewer a mushroom onto each stick, and slide it down to about 2 inches from the end. Add a few pepper and onion chunks to each stick, and then add another mushroom. Skewer the rest of the pepper and onion chunks, and then add the final mushroom to each. If needed, adjust veggies so that the final mushroom covers the tip of the stick.

Roll out the pizza dough and cut it into two squares, each at least 6 inches by 6 inches. Distribute the cheese strings vertically over the dough squares, leaving 1-inch borders on all sides.

Lay one veggie-stacked stick along the left edge of one cheese-covered dough section, with the top of the stick about an inch down from the top of the dough. Repeat with the other veggie-stacked stick.

Beginning with one dough square, bring the left edge up over the veggies and roll over to the right, until the dough is completely wrapped around the veggies -- pinch the top, bottom, and sides of the dough to close and seal, and squeeze the dough gently around the veggies to make sure it holds on to the fillings. Repeat with the other square of dough.

Gently place the two loaded sticks on a baking sheet sprayed with nonstick spray. Bake in the oven for 13 - 15 minutes, until dough is golden brown and crispy. Remove from the oven and carefully (skewers will be hot) place on paper towels to cool for 3 - 5 minutes. Serve with tomato sauce for dipping!


HG Heads Up! Since water content in veggies varies, it's possible your Pizza on a Stick may have a slightly soggy bottom. FYI: Soggy bottoms = still delicious. 
Pig on a Stick in a Bacon-Wrapped Blanket

PER SERVING (entire recipe): 155 calories, 6.5g fat, 760mg sodium, 15g carbs, 0g fiber, 2g sugars, 11g protein -- PointsPlus® value 4*

Sure it's a little unconventional (okay, maybe even odd)... but it's DELICIOUS!

1 Hebrew National 97% Fat Free Beef Frank (or another fat-free or nearly fat-free hot dog)
1 portion refrigerated Pillsbury Reduced Fat Crescent Rolls (unprepared)
1 slice extra-lean turkey bacon
1 thick wooden skewer
Optional: mustard, ketchup, relish (for dipping)

Preheat oven to 375 degrees.

Skewer your hot dog lengthwise on the stick. Set aside.

Stretch or roll out the triangle-shaped dough slightly, to make it a larger triangle. Place hot dog along the base and gently but firmly roll it up. Squeeze the dough gently to ensure it is secure around the hot dog.

Carefully wrap bacon around the length of the dough-covered hot dog, so it looks like a spiral.

Place your blanketed pup in a baking pan sprayed lightly with nonstick spray. Bake in the oven for about 14 - 16 minutes, until dough appears slightly browned and crispy.

Let cool slightly. If you like, dip your dog into one or more of the optional ingredients. Enjoy!

In case you didn't know... Saturday, March 28th, is National Something on a Stick Day. So celebrate with one of our stick-tastic recipes!
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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.

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