All taken off the Hungry Girl site today:
Mega Mac & Cheese
1/4th of recipe (1 heaping cup): 182 calories, MAKES 4 SERVINGS
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni
2 tbsp. Fat free sour cream
2 slices fat free American cheese
4 wedges The Laughing Cow Light Creamy Swiss cheese
Optional seasonings: salt and black pepper
Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 - 3 minutes, until hot. Drain excess liquid.
Roughly chop cauliflower, return to the bowl, and cover to keep warm.
In a medium-large pot, cook pasta per package instructions, about 7 minutes. Drain pasta and stir into cauliflower. Cover to keep warm.
In a medium microwave-safe bowl, mix sour cream, cheese slices, and cheese wedges, breaking slices and wedges into pieces. Microwave for 20 seconds. Stir well. Microwave for another 20 seconds, or until cheeses have melted. Stir well.
Add cheese mixture to the large bowl and thoroughly stir. Enjoy!
Red Hot Apple Pie in a Mug
Entire recipe: 135 calories,
1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 - 15 pieces Red Hots Cinnamon Flavored Candy
2 low-fat cinnamon graham crackers (1/2 sheet), crushed
Optional topping: Fat Free Cool Whip
Place apple cubes in a microwave-safe cup or mug. Top with Red Hots -- the more you use, the hotter the results! Cover and microwave for 2 minutes.
Stir well. Re-cover and microwave for 1 - 2 minutes, until apple cubes are soft.
Mix well. Let cool, at least 10 minutes.
Top with crushed graham crackers and cinnamon. Voila!
MAKES 1 SERVING
Pan-Fried Chicken Parm
1/2 of recipe (1 cutlet): 258 calories,
1/2 cup Fiber One Original bran cereal
1 1/2 tsp. Italian seasoning, or more to taste
1/8 tsp. salt, or more to taste
1/2 tsp. garlic powder, or more to taste
1/2 tsp. onion powder, or more to taste
1/4 cup canned tomato sauce with Italian seasonings
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
Two 4-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/2 cup shredded part-skim mozzarella cheese
Optional seasoning: black pepper
In a blender or food processor, grind cereal into crumbs. Transfer to a wide bowl and mix in Italian seasoning, salt, 1/4 tsp. garlic powder, and 1/4 tsp. onion powder.
In a small bowl, mix tomato sauce with remaining 1/4 tsp. garlic powder and remaining 1/4 tsp. onion powder.
Place egg substitute in another wide bowl. One at a time, using tongs, coat chicken cutlets with egg, shake to remove excess, and coat with crumbs.
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Lay coated cutlets in the skillet and cook for about 4 minutes per side, until chicken is cooked through.
Evenly spread sauce over chicken cutlets, still in the skillet. Sprinkle with mozzarella cheese.
Reduce heat to low and cover skillet. Cook until cheese has melted, 2 - 3 minutes. Enjoy!
MAKES 2 SERVINGS