Top Banana Bread

Ingredients:

• 1 1/4 cups whole-wheat flour
• 1/4 cup all-purpose flour
• 3/4 cup Splenda No Calorie Sweetener (granulated)
• 1 1/2 cups mashed ripe bananas (about 3 bananas)
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters)
• 1/2 cup no-sugar-added applesauce
• 2 tsp. baking powder
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• Optional Toppings: no-calorie spray butter, Cool Whip Free

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients).
3. In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients).
4. Add this mixture to the bowl with the dry ingredients, and stir until just blended.
5. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray.
6. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
7. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free.

Hubby’s Yum-O Meter:
(on a scale of 1-10)
7.5

(but take into accout that he is not too fond of banana bread)

MAKES 8 SERVINGS

Nutritional Value Per Serving Size (1 THICK slice):
Calories: 140

Fat: 0.5g

Sodium: 267mg

Carbs: 31g

Fiber: 3.75g

Sugars: 7g

Protein: 5g

POINTS® value 2*

This is a Hungry Girl original! To me the bread was a little dry. So the next time I make it I may try and experiment with things like pineapples, OJ, yogurt, or more apple sauce to try and get it a little more moist. But it was still yummy!! Oh and I know it looks like there is oil or something in the pre-cook picture of the batter in the pan, but it was just from the non-stick spray I used, I PROMISE!! =)

*The Points® 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 Points® registered trademark.

Steamy Creamy Squash Packet

Ingredients:

• 2 zucchini or yellow summer squash, stem ends removed
• 1/2 cup thinly licked onion (I opt not to use the onion and add a few more strips of the other vegetables instead. I do add a dash of onion powder for the taste)
• 2 tsp. light whipped butter or light buttery spread (like Brummel & Brown- my fav!)
• 1/8 tsp. dried oregano
• dash each of salt and black pepper, or more to taste
• 1/2 tsp. chopped garlic
• 1 wedge The Laughing Cow Light Original Swiss cheese

Directions:

1. Preheat oven to 375 degrees.
2. Thinly slice each zucchini/squash lengthwise, forming wide, flat strips. Cut strips in half width wise and set aside.
3. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
4. Place sliced zucchini/squash and onion in the center of the foil. Top veggies with two evenly spaced dollops of butter.
5. Sprinkle with oregano, salt and pepper. Top with garlic.
6. Place another large piece of foil over the veggies. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
7. Bake in the oven for 20 minutes, or until veggies are tender. *This recipe can also be done on the grill.
8. Let cool slightly. Cut packet to let release steam before opening it entirely. (CAREFUL-steam may be hot!!) Empty into a bowl and set aside.
9. Place cheese wedge into a microwave-safe bowl, and microwave for 20 seconds. Stir until smooth.
10. Add to veggies and toss gently to coat. If you like, add additional salt and pepper to taste. ENJOY!!

Makes 2 servings.

Nutritional Value Per Serving (1/2 of recipe about 1 cup):
Calories: 80
Fat: 3g
Carbs: 11g
Sodium: 233mg
Fiber: 3g
Sugar: 5g
Protein: 3.5g
WW Points® value: 1

Hubby’s Yum-O Meter:
10!
(on a scale from 1-10)

This recipe is SO good!! I have even gotten someone who never eats vegetables to try it and they liked it! Its simple and SUPER yummy to your tummy!! Notice the '10'? There have only been like 2 other recipes ever that have received a 10, so that should tell you something!

This is a Hungry Girl original! *The Points® 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 Points® registered trademark.

Banana Bread Pudding

Ingredients:

• 2 cups light Vanilla Soy Milk or Almond Milk
• 1 small pkg (1 oz.) JELL-O Sugar Free Fat Free Instant Vanilla Pudding Mix (I have also used banana, cheesecake and white chocolate pudding mix and all are YUMMY!)
• 24 Reduced Fat Nilla Wafers
• 2 medium bananas; sliced
• Optional: Cool Whip Free or Fat Free Reddi Whip for Topping

Directions:

1. Combine pudding mix and milk in a bowl. Beat with a wire whisk for 2 minutes or until well blended. Set aside.
2. In a medium glass bowl, or casserole dish, arrange a layer of wafers and then a layer of banana slices. Continue alternating layers until all wafers and banana slices are gone.

3. Top with pudding and let it seep down in between wafer/banana layers.

4. Refridgerate for a couple of hours. (If you are using fat free(skim) milk, it only takes about 30 minutes to set.)
5. Once ready to serve, distribute into 6 serving dishes (about 1/2 cup each). Add whipped topping and garnish with Nilla Wafer crumbles if desired.

Hubby’s Yum-O Meter:

(on a scale of 1-10)

9

Makes 6 servings.

Nutritional Value Per Serving (about 1/2 a cup):
Calories: 125
Fat: 1.5g
Carbs: 27g
Protein: 3g
Sodium: 330mg
Fiber: 1g
Sugar: 12g

This is actually a Hungry Girl original, VERY similar to the recipe I posted here way back when!

Queen-of-the-Castle Sliders

Ingredients:

• 4 oz. raw extra-lean ground beef
• 2 slices light bread (40 - 45 calories each with at least 2g fiber per slice)
• 1/3 cup chopped onion
• 4 hamburger dill pickle chips
• 1/8 tsp. salt
• 1/8 tsp. onion powder
• 1/8 tsp. garlic powder
• 1/8 tsp. black pepper
• Optional condiments: ketchup and mustard

Directions:

1. Combine beef and seasonings in a small bowl, and knead mixture by hand until integrated.
2. Divide seasoned beef evenly into four balls. Flatten and form each ball into a square patty on a plate.
3. Using a knife, make four small slits on the top of each patty. Place in the freezer for 5 minutes.
4. Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Spread onion out on the pan.
5. Place the patties on top of the onion, slit-side down, and cover the pan. Cook for 3 - 4 minutes (no flipping necessary), or until cooked through. (I flipped mine.)
6. Meanwhile, cut each slice of bread into four squares, for a total of eight pieces. (If you like, slightly toast bread first.) Feel free to spread ketchup and/or mustard onto four pieces. Set aside.
7. Once patties are cooked through, scoop each one along with the onion beneath it onto one piece of bread.
8. Top each with a pickle chip and then another bread piece (or the other way around, if you want to be fancy!).
9. Let cool slightly, and then slide 'em into your mouth!

Hubby’s Yum-O Meter:
(on a scale of 1-10)
9

Makes 1 Serving
Nutritional Value Per Serving (4 sliders, entire recipe)
Calories: 254
Fat: 5.5g
Sodium: 924mg
Carbs: 26g
Fiber: 6g
Sugar: 5.5g
Protein: 29g
POINTS® value 5*

This is a Hungry Girl original! *The Points® 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 Points® registered trademark

Grilled Go Fish! Soft Tacos

Ingredients:

For Tacos:

• 2 tbsp. lime juice
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/8 tsp. salt
• Two 4-oz. raw tilapia fillets (or other flaky white fish)
• Four 6-inch corn tortillas
• 1 cup shredded cabbage or dry coleslaw mix
• 1/4 cup chopped tomato
  

For Avocado Cream:

• 2 tbsp. mashed avocado
• 2 tbsp. fat-free sour cream
• 1/2 tsp. lime juice
• Dash garlic powder, or more to taste
• Dash chili powder, or more to taste
• Dash salt, or more to taste

Directions:

1. Combine lime juice and spices for the tacos in a large bowl, and mix well.
2. Add fillets and evenly cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.
3. Combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.
4. Spray a grill or grill pan with nonstick spray and bring to medium heat. (I just used a regular pan on the stove.)
5. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.
6. Heat tortillas on the grill or grill pan until warm and just slightly toasted, about 1 minute per side.
7. Plate and spread evenly with avocado cream.
8. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa.

9. Fold and enjoy!

Hubby’s Yum-O Meter:
(on a scale of 1-10)
7
(I beg to differ on this one! I give it an 8.5!)

Makes 2 Servings
Nutritional Value Per Serving (2 tacos, 1/2 of recipe)
Calories: 273
Fat: 5.75g
Sodium: 330mg
Carbs: 30g
Fiber: 5g
Sugar: 5g
Protein: 27g

POINTS® value 5*

This is a Hungry Girl original! *The Points® 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 Points® registered trademark

HG's Ginormous Oven-Baked Omelette

Ingredients:

• 2 cups fat-free liquid egg substitute (like Egg Beaters)
• 1/2 cup fat-free milk 1/2 cup reduced-fat shredded cheese (any flavor)
• 1 cup sliced bell peppers (any color)
• 1 cup sliced mushrooms
• 1/2 cup sliced tomatoes
• 1/2 cup sliced onions
• 1 tbsp. reduced-fat parmesan-style grated topping
• 3/4 tsp. garlic powder
• 1/8 tsp. black pepper
• Optional toppings: ketchup, salsa, hot sauce

Directions:

1. Preheat oven to 375 degrees.
2. Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour in egg substitute and milk.
3. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix well, and then set aside.
4. Bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides).
5. Add veggies to the casserole dish, and mix well.
6. Place dish in the oven and cook for 30 minutes.
7. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm).
8. Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!).
   

Hubby's Yum-O Meter

(scale from 1-10)

8

Makes 4 servings

Nutrient Value per serving (1 huge piece, 1/4th of dish):

Calories: 140

Fat: 3g

387mg sodium

9g carbs

1g fiber

5g sugars

18g protein

POINTS® value 3*

This recipe is an original Hungry Girl recipe! If you cant tell by all the others, hers are the best recipese EVER!! *The Points® 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 Points® registered trademark