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!

Rice Cakes!

One of my favorite lo-cal snacks are RICE CAKES!! I know, I know, they taste like styrofoam right?! Not after I get done with them! Below are a list of a few of my favorite rice cake toppings with an ingredient list, and nutritional value.

Rice Cake #1: Strawberry-palooza

Ingredients:

• 1 rice cake ( I use Kroger low sodium cakes)
• 2 Tbsp light or free whipped topping (light was used to calculate the nutritional value)
• 2 large strawberries
• 1 Tbsp sugar-free strawberry preserves
• Optional: sprinkle of Splenda

Directions:

1. Mix whipped topping and preserves and smooth on the top of the cake.
2. Slice strawberries and place them on top of the whipped mixture.
3. Sprinkle slenda if desired. EAT UP!!

Makes 1 serving

Nutritional Value Per Serving
Calories: 68
Fat: 1g
Sodium: 25mg
Carbs: 16g
Fiber: 0g
Sugar: 2g
Protein: 1g

Rice Cake #2- PB&B & H & C...hahaha!

Ingredients:

• 1 low sodium rice cake
• 1 Tbsp reduced fat peanut butter
• 1/2 of a small banana (6-6 7/8 inches), sliced
• 1 tsp. honey
• Cinnamon

Directions:

1. Top rice cake with peanut butter
2. Evenly distribute sliced bananas over peanut butter
3. Drizzle with honey and sprinkle with cinnamon
4. ENJOY!

Makes 1 Serving

Nutritional Value Per Serving:
Calories: 198
Fat: 7g
Sodium: 39mg
Carbs: 35g
Fiber: 3g
Sugar: 18g
Protein: 5g

Rice Cake #3- Strawberry Ricecake (get it? Instead of Strawberry Shortcake...HA!)

Ingredients:

• 1 low sodium rice cake
• 1 Tbsp sugar free, fat free whipped topping
• 4 medium strawberries
• Splenda- optional

Directions:

1. Slice strawberries and place in to a sealable storage back. Sprinkle with Splenda and set aside.
2. Spread whipped topping on rice cake.
3. Add sliced strawberries and EAT!!
   

Makes 1 Serving

Nutritional Value Per Serving:
Calories: 56
Fat: 1g
Sodium: 23mg
Carbs: 13g
Fiber: 1g
Sugar: 3g
Protein: 1g

Rice Cake #4- C to the 4th power- Chocolate Chip Cookie (Rice)Cake
Ingredients:

• 1 low sodium rice cake
• 1 Tbsp sugar free, fat free whipped topping
• 1/2 tsp sugar free chocolate syrup
• 1/3 pack of 100 calorie mini chocolate chip cookies (about 4 cookies)

Directions:

1. Place chocolate chip cookies in a resealable bag and smash until all cookies are crushed. Set aside.
2. Mix whipped topping and chocolate syrup together and spread on top of rice cake.
3. Sprinkle chocolate chip cookie crubs on top of the whipped topping mixture.
4. EAT and ENJOY!!

Makes 1 Serving

Nutritional Value Per Serving:
Calories: 77
Fat: 3g
Sodium: 64mg
Carbs: 14g
Fiber: 0g
Sugar: 3g
Protein: 1g

Bisquick Heart Smart® Blueberry Pancakes

Ingredients:

• 1 cup Bisquick Heart Smart® mix
• 2/3 cup fat-free (skim) milk; I actually use Almond Breeze, it decreases the recipe by 20 calories
• 2 tablespoons fat-free egg product
• 3/4 cup fresh or frozen blueberries (thawed and drained)
• Optional: 1 teaspoon of Vanilla Extract

Directions:

1. In small bowl, stir all ingredients except blueberries until blended.
2. Gently stir in blueberries.

1. Pour batter by slightly less than 1/4 cupfuls onto hot greased griddle.
2. Cook until bubbles break on surface. Turn; cook other sides until golden.

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

Makes 2 Servings
Nutritional Value Per Serving (2 pancakes- 3 in my case, 1/2 of recipe)
Calories: 280
Fat: 4g
Sodium: 570mg
Carbs: 53g
Fiber: 1g
Sugar: 14g
Protein: 9g

This recipe comes from the Betty Crocker website and is SUPER easy! The Nutritional Value list is using non-fat milk and fat-free egg substitute.

Amazing Pork Tenderloin- slow cooker recipe

Ingredients:

• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste
  

Directions:

1. Place pork tenderloin in a slow cooker with the contents of the soup packet.
2. Pour water, wine, and soy sauce over the top, turning the pork to coat.
3. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. (Before this step, I also evenly add 2 tsp of dijon mustard to the top of the loin)
4. Sprinkle with pepper, cover, and cook on low setting for 4 hours.
5. Serve with cooking liquid on the side as au jus.

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

Makes 6 servings
Nutritional Value Per Serving (1/6th of the recipe)
Calories: 180
Fat: 3.7g
Sodium: 918mg
Carbs: 5.8g
Fiber: 0.5g
Sugars: 0.6g
Protein: 24.5g


This yummy recipe came from Allrecipes.com. The Nutritional Value information came from their site as well, so note that it does not include the dijon mustard if you use it. Enjoy!

No Harm Eggplant Parm

Ingredients:

• 1 large eggplant
• 1/2 cup egg whites (about 4 large egg whites)
• 1 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in the blender
• 1 cup canned tomato sauce w/ Italian flavoring 1 cup shredded fat-free mozzarella cheese
• 1/4 cup reduced-fat grated parmesan-style topping
• 1/2 tsp. garlic powder
• 1/8 tsp. salt
• 1/8 tsp. pepper
• Optional: dried Italian seasonings (basil, oregano, etc.)

Directions:

1. Preheat oven to 375 degrees.
2. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture).
3. Spray a large baking pan with nonstick spray.
4. Season Fiber One crumbs with garlic powder, salt, pepper and, if you like, additional seasonings.
5. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs.
6. Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer).
7. Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8" X 8" baking dish sprayed lightly with nonstick spray.
8. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts).
9. Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout.
10. Allow to cool slightly, and then cut into quarters. Enjoy!

Hubby’s Yum-O Meter:

(on a scale of 1-10)

9

Makes 4 servings
Nutritional Value Per Serving (1 generous portion-1/4th of recipe)
Calories: 170
Fat: 2.5g
Sodium: 872mg
Carbs: 29g
Fiber: 13g
Sugars: 5g
Protein: 15g
POINTS® value 3*

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

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