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Posts Tagged ‘Hungry Girl’

One of last week’s Hungry Girl emails was called “I Love Rocky Road!” and described how to make low-cal rocky road fudge. I was skeptical at first, but decided to give it a whirl, and made a double batch for two different birthday parties. The interesting thing about this fudge is you only get a hint of the pumpkin – just enough to say “What is that?” but not enough to say “Yuck, it isn’t Thanksgiving, so don’t serve me pumpkin pie.” And this is fudge you can feel better about eating, considering the fact that regular rocky road fudge can net you 226 calories and 10 grams of fat per piece.

Hungry Girl’s Rocky Road Fudge

  • 1 box Betty Crocker Fudge Brownies Mix (18.3-oz. family size)
  • 2 cups canned pure pumpkin (if you’re making a double batch, like I did, one big can can get you almost 4 cups – I just used a little less than 2 cups per batch)
  • 2 cups mini marshmallows
  • 1/4 cup slivered almonds, lightly crushed
  • 2 tbs. Hershey’s Lite Chocolate Syrup

Preheat oven to 350 degrees.

Combine brownie mix, pumpkin, and chocolate syrup in a large bowl, and stir until completely mixed and smooth. (Batter will be thick.) Spray a midsized baking pan (8×8 works best) with nonstick spray and pour in the mixture. Smooth the top of the batter with a spatula.

Bake in the oven for 25 minutes. Remove pan from the oven, and evenly distribute mini marshmallows across the top of the batter. Sprinkle almonds over the marshmallows. Using a spatula (or your fingers!) press down on the marshmallow-nut layer to help it adhere to the batter.

Return pan to the oven, and bake for 10 additional minutes. Remove pan from the oven, and let cool slightly. Refrigerate, uncovered, for several hours, until completely chilled. (Important – do NOT cover pan while initially chilling it in the fridge.) Cut into 36 squares and serve.

Per serving:  Calories – 73,  Fat – 1g, Protein – 1g

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My husband bought me the Hungry Girl cookbook for Christmas this year, and I’ve found so many great recipes inside. When planning his birthday party, I wanted to find some party-type dishes that didn’t go overboard on the calories, so I made Hungry Girl’s banana pudding and pigs in a blanket – both were easy to make and turned out great!

Bananarama Wafer Puddin’

  • 2 cups fat-free milk, at fridge temperature
  • 2 medium bananas, sliced
  • 24 Reduced Fat Nilla Wafers
  • 1 small (4 serving) package sugar-free instant vanilla pudding mix
  • Optional: fat-free whipped topping

Combine pudding mix and milk in a bowl. Beat with a whisk for 2 minutes or until thoroughly blended. Set aside.

In a medium bowl or casserole dish (I used a trifle bowl), arrange a layer of wafers and then top with a layer of banana slices. Continue alternating layers until all wafers and banana slices are in the dish.

Top dish with the pudding and let it seep down in between the wafer and banana layers. Refrigerate for 2-3 hours. If desired, add whipped topping before serving. Makes 6 servings.

This recipe is only 137 calories per half-cup serving!

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HG’s De-Pudged Pigs in a Blanket

  • 8 fat-free or nearly fat-free hot dogs (40-50 calories each)
  • 1 can (8 servings) Pillsbury Reduced Fat Crescent Rolls refrigerated dough

Preheat oven to 375 degrees.

Cut each hot dog into 4 even pieces.

Take 1 of the 8 triangle-shaped portions of the dough and stretch or roll it out slightly, making it into a larger triangle. Then cut this piece of dough into 4 long, narrow triangles. Beginning at the base of each of these triangles, roll 1 hot dog piece up in the triangle until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking pan and repeat entire process 7 more times with remaining dough and hot dog pieces. (Be sure to evenly space them, as the dough will expand while baking.)

Place pan in the oven and cook for about 12 minutes, until dough appears slightly browned and crispy. Enjoy! Makes 8 servings.

I’ve made this for several parties, and the best part is that one serving is 4 pigs in a blanket! Each serving is only 134 calories and 5 grams of fat – much less than the traditional kind.

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One last tip for making a party healthier – if you’re making a cake or cupcakes, use applesauce instead of oil. The consistency of the cake will be slightly different, but most people would never know the difference! Use the same amount of applesauce as you would use for oil. For the birthday cake below, I used applesauce, reduced fat cake mix, and reduced fat frosting.

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I thought I’d share three household tips that have served me very well recently. All three were found using Google!

  • Removing ballpoint ink stains: use milk! I had a large blue ink stain on my couch a few years ago, and my mom found an Internet site that suggested using milk to remove it. I was more than skeptical but was also desperate, as no amount of Shout or baby wipes was going to do the trick. I removed the couch cushion, placed a towel underneath, and poured a small amount of milk on the stain. Poof – it disappeared! It literally looked like a magic trick. I just washed the cushion and you would have never known the stain was there. Another option is Lysol disinfectant spray.
  • Removing blueberry stains:  white distilled vinegar and hot water! Several months ago, while making Hungry Girl’s blueberry pancakes in honor of National Pancake Day (September 26), a rogue blueberry made its way onto my beige tablecloth. I learned that alternating dabs of white distilled vinegar and rinses of hot water gradually made the stain disappear completely – then I washed as normal and it’s as good as new! Word to the wise: this process is time-consuming (probably took at least half an hour) but the results were worth it.
  • Preventing flour bugs:  bay leaves! Place one bay leaf in your flour, cornmeal, pancake mix, etc., and flour bugs will no longer visit. The bay leaf is easily removed and doesn’t flavor its surroundings at all. I haven’t had bugs in months!

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In one of their recent daily recipe emails, the folks over at Hungry Girl gave the directions for making their Loaded n’ Oated Pepperoni Pizza. I’m all for trying new things, so I gave it a whirl. But wait – pizza with a crust made of instant oats, egg, and crushed Fiber One? I’ll admit, I was skeptical. Essentially, you make the crust by combining the above ingredients and lightly frying it in a pan similar to a thick pancake. The personal crust is quite small, and I was afraid it wouldn’t be enough to fill a hungry stomach! What I didn’t realize is how filling Fiber One is – cover that crust with some low-fat mozzarella cheese, turkey pepperoni, and some Italian seasonings, pair it with a small Caesar salad and a good glass of wine (we like Malbec – spicy but not too dry – and you can pick up a cheap version at the store for around 7 bucks!), and you’ve got yourself a very satisfying meal that’s also healthy! I would highly recommend it – not just to create pepperoni pizza, but other combinations, such as roasted garlic and fresh tomato; roasted chicken and pineapple; or turkey sausage and basil/oregano.

I also appreciated this recipe for introducing me to turkey pepperoni – I’m not sure I knew it existed, and boy, have I been missing out! With less fat than regular pepperoni with the same amount of taste, it’s become one of our new favorite foods. I used it when making Rachael Ray’s amazing stromboli, and it tastes wonderful in a panini with a little store-bought pesto and provolone cheese. Eat up!

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Several members of my family are currently on Weight Watchers (WW), and they are always looking for new ways to recreate healthy versions of classic recipes. Enter HungryGirl.com, a Web site my mother-in-law recently discovered. You can sign up for daily emails, where the Hungry Girl folks compile lists of new, healthy alternatives to popular meals – you can even make a healthy version of a Bloomin’ Onion from Outback Steakhouse! My WW family members especially appreciate it, because it lists how many WW points are contained in each recipe.

Our new favorite dessert is Hungry Girl’s Mini Microwave Triple Chocolate Cake, which takes about 2 minutes to make and tastes like you baked it all day! Combine 2 tbs. reduced-sugar chocolate cake mix with 1 tbs. fat-free vanilla yogurt. Mix together in small, microwave-safe bowl (I like to use Pyrex half-cup glass bowls) and microwave on high for 1 minute. Remove from microwave (careful, it will be HOT!) and top with 2 tbs. fat-free Cool Whip. Drizzle with a little sugar-free chocolate or caramel syrup and enjoy!

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