Butternut Squash Fries

This is a Hungry Girl recipe. I saw it on her TV show. I was skeptical, but I have some squash so I decided to try it! I keep trying to eat squash since it's good for you but I don't particularly care for it. I definitely like it this way!!! It takes a little time, but it's super easy to make!

Ingredients:
Butternut Squash
Salt

Directions:
Preheat oven to 425F.
Halve, seed, and peel the squash. Cut into french fry shapes, using a crinkle cutter if you have one!
Place on a baking sheet sprayed with non-stick cooking spray. Sprinkle with salt.
Bake for 40 minutes, turning halfway. (If you have a baking stone, you probably don't have to turn them!)

Notes:
Hungry Girl calls 5 oz (weigh it before cooking) a serving. This is a decent serving size, but I am sure you could eat more. :)  I'll put the nutritional info for 5 oz though. When I told Dave what I was making and asked if he wanted some, he said that he would try it, sounding wary. So I fully expected to make both servings that I made. I gave him one to try and he said it was "different". So I asked if I could eat his serving, and to my shock and awe (okay, it really wasn't shocking) he said no! Dave ate his with balsamic vinegar (yum!) and I ate mine with ketchup (yum!). I will DEFINITELY be making this again. (SOON!) Oh, for 2 servings (10 oz), I used about 1/2-2/3 of HALF of the squash. Of course it will depend on the size of your squash, but there you go.

Nutritional Information:
Calories: 56
Fat: 0g
Carbs: 14.5g
Fiber: 4g
Protein: 1g

Ratings:
Kristen: 4
Dave: 3

Yum Yum Brownie Muffins

This is a Hungry Girl recipe and can be found here.

Ingredients:
1 box chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge)
15 oz. canned pumpkin

Directions:
Stir ingredients together until well-blended. Spoon into greased or lined muffin cups. Bake at 400F for 20 minutes.

Nutritional Information:
Calories: 182
Fat: 4.5g
Saturated: 1.5g
Carbs: 33.5g
Fiber: 3.5g
Protein: 2.5g

Ratings:
Kristen: 4
Dave: 4

Burger-Dilla

This is a Hungry Girl recipe. I made some changes. Here's the original recipe. It's a swap for a similar Chili's recipe.

Ingredients:
1 T dairy free ranch dressing
1 tsp taco sauce
1 Boca burger
2 small flour tortillas
1 T salsa
1/3 avocado, sliced
1/4 cup shredded lettuce

Directions:
1. To make the sauce, combine ranch dressing with taco sauce in a small bowl. Mix well and set aside.
2. Prepare burger patty on the stove in a skillet sprayed with nonstick spray. (Refer to package instructions for exact temperature and time.) Set aside and allow skillet to cool.
3. Lay one tortilla flat on a dry surface and spread with sauce. Top with avocado, salsa, lettuce, and cooked patty. Top with other tortilla.
4. Re-spray skillet and gently place quesadilla burger in it. Bring to medium-high heat on the stove. Cook until outsides are lightly browned, about 2 minutes per side, flipping carefully (yeah, there is no way to do this neatly!!) and pressing down with a spatula.
Makes 1 serving.

*Note: For Dave's, I used 1 T ranch dressing, 1 tsp taco sauce, a 4 oz burger (extra lean), 2 small flour tortillas, 2 T salsa (he doesn't like avocado), 1/4 c shredded cheddar cheese, 1/4 c shredded lettuce, and a few bacos.

Nutritional Information:
(Kristen  --------------------     Dave)
Calories: 335                           512
Fat: 13g                                   25g
Saturated: 2g                           8.5g
Carbs: 40g                              33.5g
Fiber: 7.5g                               2.5g
Protein: 18.5g                          37g

Forks:
Kristen: 4
Dave: 4

Hungry Girl 'Bella Asada Fajitas

Here is the link to Hungry Girl's recipe.

Ingredients:
1/2 T EVOO
8 oz. baby portabella mushrooms, sliced
3/4 c green bell pepper, sliced
3/4 c red onion, sliced
1/4 tsp garlic powder
1/4 tsp salt, divided
1/8 tsp chili powder
1/8 tsp cumin
Dash black pepper
1/2 c tomatoes, chopped
1/4 c roughly mashed avocado
2 T chopped fresh cilantro
1/2 T lime juice, fresh
6 corn tortillas, 6" (Don Marcos)

Directions:
In small bowl, combine tomatoes, avocado, cilantro, lime juice, and 1/8 tsp salt. Mix well and set aside.
Drizzle a large skillet with oil and bring to medium-high heat on the stove. Add sliced mushrooms, bell peppers and onion, and sprinkle with garlic powder, 1/8 tsp salt, chili powder, cumin and black pepper. Stirring occasionally, cook for 6 minutes, or until veggies are tender.
Place tortillas on a microwave-safe plate and warm slightly in the microwave. Top each tortilla with about 1/2 c fajita veggies and a spoonful of the tomato-avocado mixture. Fold and chew!
Makes 2 servings.

Nutritional Information:
Calories: 362
Fat: 8.5g
Saturated: 1g
Carbs: 58g
Protein: 11.5g

Ratings:
Kristen: 3.5
Dave: 3.5 He said it would have been a 4.5 if they had been on wheat tortillas. Apparently he doesn't care for the corn ones so much.

Hungry Girl La-la-la-la-lasagna

Original recipe is here.

Ingredients:
Two 1/4" thick eggplant slices (cut lengthwise from a long eggplant), patted dry (125g)
2 T egg substitute
1/2 c reduced fat ricotta cheese
1 clove of garlic, chopped
1/4 t salt
Dash ground nutmeg
1 c sliced mushrooms
1 c canned crushed tomatoes
1/2 T italian seasoning
Additional salt and pepper, to taste
2 lasagne noodes, cooked or oven ready
1/4 c shredded part-skim mozzarella cheese
1 T grated parmesan cheese

Directions:
Preheat oven to 425F.
Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 min, carefully flipping halfway through, until browned and softened.
Meanwhile, in a medium bowl, combine egg substitute, ricotta cheese, garlic, salt and nutmeg. Stir well and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside.
Add italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside.
Spray a small baking dish (or large loaf pan) with nonstick spray. Pour 1/4 c tomatoes evenly into the bottom of the pan. Top with 1 lasagne noodle. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 c tomatoes. Top with 1 eggplant slice.
Repeat layering with 1/4 c tomatoes, 1 lasagne noodle, remaining ricotta-mushroom mixture, remaining 1/4 c tomatoes, and remaining eggplant slice.
Evenly top with mozzarella and grated parmesan. Bake for 20-25 minutes, until cheese starts to brown. Serve and enjoy!
Makes 2 servings.

Nutritional Information:
Calories: 309
Fat: 7.5g
Saturated Fat: 4.5g
Carbs: 41g
Protein: 21g

Ratings:
Kristen: 4.75
Dave: 3.5

Hungry Girl Egg Mug Classic

This is SUPER simple, FAST, and good!!

Ingredients:
1/2c FF liquid egg substitute
One wedge Laughing Cow Light Original swiss cheese, cut into pieces


Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute and cheese and stir. Microwave for about a minute. Stir gently, and then microwave for another 30-45 seconds, until scramble is just set. Stir and enjoy!
Serves 1

Nutritional Information:
Calories: 95
Fat: 2g
Saturated Fat: 1g
Carbs: 3g
Protein: 14.5g

Ratings:
Kristen: 4

The Whole Enchilada Chicken Soup

Another one from Hungry Girl!

Ingredients:

3 c fat free chicken broth (and reduced sodium)
1 1/4 c finely chopped celery
1/2 c diced sweet yellow onion (onion powder)
3 c green enchilada sauce
15 oz can pure pumpkin
10 oz cooked chicken, chopped or shredded
1 c frozen white or yellow corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:

 In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender. 

Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated through. 

Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips. 

Makes 9 servings. (Mine only made 8.)

Nutritional Information: 

Per 1 cup serving:

Calories: 107

Fat: 3g

Carbs: 14g

Protein: 9g

Ratings:

Kristen: 4

Dave: 4

This soup was really good. I didn't add the hot sauce and it was still plenty spicy from the enchilada sauce! Yum!

Cheesy Good Cornbread Muffins

A Hungry Girl recipe!

Ingredients:
1/2 c canned cream-style corn
1/3 c all-purpose flour
1/4 c yellow cornmeal
1/4 c fat-free liquid egg substitute, like Egg Beaters
1/4 c fat-free sour cream (I used nonfat plain yogurt)
1/4 c reduced-fat shredded cheddar cheese
1/8 c chopped scallions (I used onion powder)
1 T Splenda No Calorie Sweetener, granulated (I used sugar)
3/4 tsp baking powder
1/8 tsp salt
Optional: 1/4 tsp. hot sauce  

Directions:
Preheat oven to 375 degrees.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.
Spray a 6-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!
Makes 6 servings.

Nutritional Information:
Calories: 90
Fat: 1g
Carbs: 13g
Protein: 4g

Ratings:
Kristen: 2
Dave: 3

I don't like creamed corn... thought it might be different in this recipe but... nope...

Chicken Cordon Bleu

This is from a Hungry Girl recipe. Love her! Check her out at www.hungry-girl.com
Original recipe is here.

Ingredients:
4 oz boneless skinless chicken breast
1 wedge Laughing Cow Light Original Swiss Cheese
1 oz 97-98% fat free ham slices (Hillshire Farms)
salt and pepper, to taste

Directions
Preheat oven to 350F.
Flatten chicken to 1/4" thickness using a meat tenderizer.  Season with salt and pepper. Spread the cheese on one side of the chicken breast. Place the ham on top of that.
Roll the chicken, starting from a long side. Bake on a cookie sheet or baking dish coated with tin foil or sprayed with non-stick cooking spray. Place chicken on cookware seam-side down. Secure with toothpicks if necessary.
Makes 1 serving

Nutritional Information:
Calories: 185
Fat: 7g
Saturated Fat: 2g
Carbs: 2g
Protein: 28g

Ratings:
Kristen: 5 (but I made mine with turkey)
Dave: 4