Hungry Girl's Crispy Chicken Sandwich

Ingredients:
1/3 cup Fiber One bran cereal (original)
Dash each salt, black pepper, garlic powder, and onion powder, or more to taste
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 oz. raw boneless skinless lean chicken breast
1 tbsp. fat-free mayonnaise
1 small hamburger bun (light, if available)
2 slices tomato
2 hamburger dill pickle chips
1 leaf romaine lettuce

Directions:
1. Preheat oven to 375 degrees.
2. Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Season the crumbs with as much salt, pepper, onion powder, and garlic powder as you like, and mix well. Place crumbs in one small dish and egg substitute in another.
3. Sprinkle both sides of the chicken with a dash each of salt and pepper. Then, coat chicken on both sides—first with egg substitute, and then with seasoned crumbs.
4. Place chicken on a baking sheet sprayed with nonstick spray. Top chicken with a light mist of nonstick spray
5. Bake in the oven for 10 minutes.
6. Flip the chicken over, and add another light mist of nonstick spray. Cook for an additional 10–12 minutes, until chicken is fully cooked and coating looks crispy.
7. Spread half of the mayo on each half of the bun. On the bun bottom, place chicken, tomato, pickles, and lettuce, and then top with the other half of the bun. Enjoy!

Hungry Girl Muffin Lovin'

Ingredients:
1 regular size Thomas' Light Multi Grain English Muffin (or Western Bagel Alternative English Muffin)
1 slice Kraft Free fat free American cheese
1 slice Healthy Choice Smoked Ham (or other lean, thin-sliced ham)
1 egg white (I use liquid egg whites)

Directions:
Simply cook an egg white in a pan using non-stick cooking spray and toast your English muffin. Once toasted, place a slice of cheese on the bottom half of the bread, followed by the egg, a slice of ham, and the top of the muffin. Enjoy!

Serving Size: 1 sandwich
Calories: 165
Fat: 1.5g
Sodium: 645mg
Carbs: 25g
Fiber: 8g
Protein: 17.5g

*This sandwich was AMAZING. It tasted just like McDonald's Egg McMuffin. I highly recommend this. It was easy to make. Fred ate his on the way to work this morning and told me how much he loved it.

Hungry Girl's Strawberry Shortcake Bites

Ingredients:
1 Jello- O Sugar Free Vanilla Pudding Cup
1/3 cup Cool Whip Free, thawed
2 tablespoons sugar-free strawberry preserves
4 Reduced Fat Nilla Wafers

Directions:
1. In a small bowl, combine pudding, Cool Whip, and preserves. Mix well and set aside.
2. Place four baking cups on a plate or in four cups of a muffin pan. Put one wafer in each baking cup.
3. Spoon 1/4 of the mixture on top of each wafer.
4. Freeze until solid, about 1 hour. Store in freezer until ready to serve.

Per Serving (2 shortcake bites):
88 calories
1g fat
128mg sodium
21g carbs
0g fiber
4g sugar

2 WW points!

*These had a great flavor, but I wasn't a huge fan.

Hungry Girl's Spinach, Tomato, Feta 'n Egg Wrap Attack!

PER SERVING (entire wrap): 168 calories, 5.5g fat, 694mg sodium, 24g carbs, 15g fiber, 2g sugars, 20g protein -- POINTS® value 3*

Ingredients:
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla, Large (sometimes labeled Smart & Delicious Low Carb High Fiber)
1/2 cup chopped spinach
1/3 cup fat-free liquid egg substitute (like Egg Beaters)
1 1/2 tbsp. Athenos Reduced Fat Natural Feta Cheese, Crumbled with Basil & Tomato (or plain Reduced Fat Crumbled)
1 tbsp. Hunt’s Tomatoes, Fire Roasted Diced with Garlic
2 pieces sun-dried tomato in oil & spices, chopped

Directions:
1. Spray a small pan with nonstick spray, and bring to medium heat. Add egg substitute, and cook to form an egg patty (flipping and folding until firm). Remove egg patty and set aside.

2. Remove the pan from heat, re-spray, and then return to medium heat. Add chopped spinach and both types of tomatoes. Stirring occasionally, cook for about 1 minute (until spinach has wilted). Add the cheese to the pan and cook for an additional 30 seconds (cheese should be melt-y). Remove from heat, and allow to cool slightly. Meanwhile, heat tortilla in the microwave until slightly warm.

3. Place veggie/cheese mixture in the center of the tortilla. Place egg patty on top, and wrap the tortilla up envelope style (folding the sides in first, and then rolling it up from the bottom). Place wrap in the toaster oven (with the seam-side down) and bake for 1 - 2 minutes (until thoroughly heated). Enjoy!

MAKES 1 SERVING

*If you've had one of these from Starbucks, then you know how good this is! I love it! Delicious! I even think this version is better than Starbucks!

Hungry Girl's Miracle Mashies

PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1

Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets3 tbsp.
fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic

Directions:
1. Bring a large pot of water to a boil.
2. While waiting for the water to boil, peel and cube the potato.
3. Once water is boiling, add peeled potato cubes and cauliflower.
4. Wait for the water to return to a boil, and then reduce heat to medium.
5. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).
6. Remove the pot from heat and strain out all of the water.
7. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic.
8. Mash it all together with a potato masher, until completely blended.
9. Season to taste with pepper and additional salt.

MAKES 5 SERVINGS

Hungry Girl Vanilla Cupcakes

Recipe From: Hungry Girl

Ingredients:

For Frosting
1 1/4 cups Cool Whip Free, thawed
1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

For Cupcakes
Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
3/4 tsp. baking powder
1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
1/2 tsp. vanilla extract
1/2 cup liquid egg whites or (about 4) raw egg whites

For Topping
3 tbsp. rainbow sprinkles

Directions:
Preheat oven to 350 degrees.

To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.

In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.

In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay!

Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.

Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles. Chomp chomp!

MAKES 9 SERVINGS

Serving Size: 1 frosted cupcake with sprinkles
Calories: 164
Fat: 3g
Sodium: 293mg
Carbs: 30g
Fiber: 0g
Sugars: 16g
Protein: 2.5g

POINTS® value 4*

Hungry Girl Lunches

If you're like me, you struggle with what to eat at lunch while you're at work. Well, thanks to Hungry Girl, that may no longer be a problem.

Here are a few delicious recipes for lunch options:

Green Giant Just for One Broccoli & Cheese Sauce + Potato

PER SERVING (1 tray broccoli & sauce + 6 oz. potato): 179 calories, 1.5g fat, 438mg sodium, 37.5g carbs, 6.5g fiber, 3g sugars, 5.5g protein -- POINTS® value 3*

While we don't suggest having scoop after scoop of butter-packed mashed potatoes, a single baked spud is portion-controlled and full of good-for-you stuff (fiber, phytochemicals, and more). Fake-bake a small potato by puncturing it in a few places and then microwaving until soft (6 - 8 minutes). Prep the veggie tray per package instructions. Then split your potato in half lengthwise and top with cheesy, nutrient-rich broccoli trees -- or scoop out the insides, mash with the veggies & cheese sauce, and spoon it back inside the skin. Fiber-filled and fancy!

OR

StarKist Albacore Tuna Salad Sandwich-Ready Pouch + High-Fiber Pita Bread

PER SERVING (1 pouch tuna salad + 1/2 pita): 150 calories, 3g fat, 605mg sodium, 19g carbs, 3.75g fiber, 2.5g sugars, 13.5g protein -- POINTS® value 3*

Running so late that you think you don't have time to make and eat something satisfying? This quick pairing will save the day in four short steps. Step One, split pita in half to form two pockets. Step Two, open awesome tuna salad pouch. (Premixed and low in fat!) Step Three, empty pouch into one pita pocket. (Save the other half for your next on-the-go snack attack.) Step Four, run out the door while chewing your mini-meal, full of protein, fiber, omega-3s, and deliciousness! And if you have time for a Step Two and a Half, smoosh some veggies inside your pocket. (The pita pocket, not the one on your pants, silly.) P.S. If whole-wheat pita bread doesn't do it for you, check out Western Bagel's Plain Alternative Pita Bread -- same high fiber, but white-bread taste.

For more quick, easy and healthy lunch recipes, click here.

Chili Frito Burrito

Recipe From: Hungry Girl
Ingredients:
1/3 cup low-fat turkey or veggie chili
1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla (or alternative below)
2 tbsp. shredded fat-free cheddar cheese
1/2 package Fritos Original Corn Chips 100 Calorie Pack (or other alternative below!)
Optional: 2 tbsp. diced onion

Directions:
Place chili in a microwave-safe bowl, cover, and heat for 45 - 60 seconds, until hot. Set aside.

Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Spoon chili down the center of the tortilla. Cover the chili with cheese, and then top with Fritos. If you like, sprinkle with onion.

Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (Or serve it wrap-style, with one end left open.) Place burrito seam-side down on the plate, and microwave for 30 seconds.

MAKES 1 SERVING

Serving Size: 1 burrito (entire recipe)
Calories: 218
Fat: 6.5g
Sodium: 774mg
Carbs: 33g
Fiber: 14.5g
Sugars: 3g
Protein: 18g

POINTS® value 4*

HG Alternative! If you can't locate those 80-calorie tortillas made by La Tortilla Factory, use any low-fat, high-fiber, burrito-size tortilla with about 110 calories. Then your burrito will have about 248 calories and a POINTS® value of 5*. Yippee!

(Another) HG Alternative! If you can't find 100-calorie packs of Fritos, you could just use 10 Fritos from a regular bag. But we don't trust ourselves around a giant bag of Fritos -- so we'd just use 50 calories' worth of crushed baked tortilla chips instead!