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Totally Thai Chicken Lettuce Cups

PER SERVING (entire recipe): 227 calories, 4.5g fat, 875mg sodium, 21g carbs, 3g fiber, 12.5g sugars, 23g protein -- PointsPlus® value 5*

Peanutty and delicious, these wraps are great for lunch, for dinner, or as a snack!

3 leaves romaine, butter, or green leaf lettuce
3 oz. raw boneless skinless lean chicken breast, cubed
3/4 cup peeled and diced cucumber
2 scallions, cut into 1/2-inch pieces
2 tbsp. shredded carrot
1 1/2 tbsp. Thai peanut salad dressing or sauce (low in fat with about 35 calories per tbsp., like the one by Litehouse)
2 tbsp. seasoned rice vinegar
1 tbsp. chopped cilantro leaves
1/8 tsp. garlic powder
Dash red pepper flakes, or more to taste
Optional garnishes: lime wedges, sesame seeds

In a medium bowl, combine cucumber, scallions, carrot shreds, rice vinegar, cilantro, and red pepper flakes. Mix well and refrigerate until you're ready to assemble your cups.

Bring a pan misted with nonstick spray to medium-high heat on the stove. Add chicken and sprinkle with garlic powder. Cook chicken, stirring occasionally, until cooked through, about 4 minutes.

Place chicken and peanut dressing or sauce in a bowl and toss to coat. Remove veggie mixture from the fridge.

To assemble, evenly distribute the veggie mixture and the chicken among the lettuce "cups." If you like, finish with a squirt of lime juice and/or a sprinkle of sesame seeds. Chomp chomp!

Erin-Go-Breakfast Boxty

PER SERVING (1/4th of recipe, 2 loaded "pancakes"): 233 calories, 2.5g fat, 840mg sodium, 20.5g carbs, 4.5g fiber, 4.5g sugars, 31.5g protein -- PointsPlus® value 5*

A boxty is an Irish potato pancake. This recipe, though Irish in origin, is actually based on a delicious dish served at Kip's Pub in St. Louis Park, MN. Go figure!

1 large head cauliflower
4 oz. (about half a medium) baking potato, peeled
2 1/2 cups fat-free liquid egg substitute, divided
1 cup shredded fat-free cheese (pepper jack or cheddar)
1/2 cup plain light soymilk
1/4 cup whole-wheat flour
1/4 cup precooked real crumbled bacon (like the kind by Oscar Mayer)
1/4 tsp. dried parsley
1/8 tsp. white pepper (or black pepper, if you don't have white)
salt, to taste
butter-flavored nonstick spray
Optional Toppings: salsa, fat-free sour cream, chopped scallions

Remove leaves and the tough end from the cauliflower head, and break cauliflower down into large chunks. Holding a piece of cauliflower by the floret, use the coarse-grating side of a box grater (the side with the largest holes) to carefully grate the stem into shreds over a large bowl, reserving the floret. Repeat with all of the cauliflower chunks, setting the florets aside, until you have grated all the stems. (You should have about 2 cups grated stems.) Next, grate potato into the bowl, and toss to combine the shreds.

Spread the potato and cauliflower-stem shreds out on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Replace paper towels and repeat until shreds are as dry as possible. Set aside.

Chop 2 cups of reserved cauliflower florets, and then place the chopped cauliflower in a large microwave-safe bowl with 2 tbsp. water. (Save remaining cauliflower for another recipe or for snacking.) Cover and microwave for 6 minutes. Once cool enough to handle, drain any excess water.

Add 1/2 cup egg substitute and the soymilk to the bowl with the cauliflower florets. Using a potato masher, mash cauliflower florets as well as possible. Add flour, parsley, pepper, and as much salt as you like, and mix thoroughly. Add the potato and cauliflower-stem shreds and stir well.

To prepare the "pancakes," follow the next set of directions working in batches, for a total of eight pancakes. Bring a large pan sprayed with butter-flavored nonstick spray to medium-high heat on the stove. Spoon batter into the pan to form pancakes about 4 inches in diameter, and cook for 5 minutes on each side, or until lightly browned. While still in the pan, top each cake with 2 tbsp. cheese, and then cover the pan with a lid. After a minute or so, once cheese has melted, remove cakes from the pan and set aside.

Bring a clean pan sprayed with butter-flavored nonstick spray to medium heat on the stove. Cook and scramble remaining 2 cups egg substitute until solid bits form.

To serve, evenly distribute the scrambled egg substitute and crumbled bacon among the eight cheese-covered pancakes. If you like, top with salsa, sour cream, and/or scallions.

ENJOY! (You deserve it!)


HG Heads Up! Sure, this recipe is a little more involved than most of our recipes. But once you try these delicious things, we're pretty sure you'll agree it is SO WORTH IT!

Today, April 9th, happens to be National Chinese Almond Cookie Day. Since almond cookies tend to be pretty fatty, we're chewing these two international treats instead. Coincidentally, neither treat is Chinese.
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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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