Shirataki Noodles Part 2

189 Calorie Chicken Lo Mein

So this is my third time cooking with these "Miracle Noodles". The recipe was my FAVORITE. I cleaned my plate!!!





















Makes 1 Serving, about 3 cups

Ingredients:
1 pack Shirataki Noodles
2 cups steamed stir fry veggies
1/2 cup bean sprouts
3 oz cooked chicken diced
1/2 tsp sesame seed oil
1 tbls soy sauce
Salt and Pepper to taste
Pam Butter Spray


Directions
Rinse noodles for 3-4 minutes. Remember to breathe through your mouth. Cut into bite size pieces. Pat dry and place in a microwave safe bowl and cook for 2 minutes.

While noodles are cooking place veggies, bean sprouts, and died chicken in a pan, spray with pam and cook over medium heat. When the noodles are done once again pat dry and add to pan. Add sesame seed oil and a small amount of soy sauce. Cook over medium heat for 4 minutes until all flavors and merged.

Serve on plate and add the rest of the soy sauce and salt and pepper to taste.

This recipe is amazing!!! I didn't notice a difference in the noodles at all. I'm glad that I didn't give up on these noodles, they truly are a miracle.

Serving of Chicken Lo Mein from PF Changs 1 dish 1610 calories. That is a HUGE Difference.

Hungry Girl's Dreamy Chocolate Peanut Butter Fudge

Low Calorie Fudge??? WHAT??? This has been a holiday saver for me.

65 Calories/piece



















Per Serving (1 Piece) 65 Calories, 1g fat, 14g carbs, 1g fiber, 9g sugars, 1g protein


Ingredients:
One 18.3 ounce box Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix
2 Cups canned pure pumpkin
2 tbls reduced-fat peanut butter, at room temperature

Directions:
Preheat oven to 350 degrees.

Combine pumpkin with the brownie mix in a large bowl and stir until smooth (batter will be very thick, don't add anything else)

Spray a square baking pan (9X9) with nonstick spray and pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of the batter. Bake in the oven for 35 minutes. (The batter will remain very thick and fudgy, and it should look undercooked.) Allow to cool.

Cover pan with foil and place pan in the fridge for at least 2 hours. Cut into 36 squares.

Serves 36

So a lot of Hungry Girls recipe call for canned pumpkin. I like pumpkin pie but only at thanksgiving. I was a little hesitant to try this but I was brave a can it a whirl. You CAN NOT taste the pumpkin AT ALL! I am so impressed that I will be trying some of her other Pumpkin recipes.

Hope you enjoy!

Hungry Girl's Strawberry Shortcakes

68 Calorie Dessert

Per serving: 1 cupcake 68 calories, 0g fat, 17.5g carbs, 0g fiber, 8.5g sugars, 1g protein















Makes 12 servings

Ingredients:
3/4 cup angel food cake mix
3/4 cup Cool Whip Free, thawed
3/4 cup sugar-free preserves
3/4 cup sliced fresh strawberries

Directions:
Preheat oven to 375 degrees

Line a 12 cup muffin pan with baking cups. Do not spray with nonstick spray.

Place cake mix in a medium mixing bowl. Add 1/2 cup water. Using an electric mixer, beat at low speed for 30 seconds. Increase speed to medium and mix for 1 minute. Let sit for 2 minutes.

Evenly distribute cake mixture among baking cups. Bake in the oven for 12-15 minutes, until tops are golden brown.

Allow cupcakes to cool completely, then carefully peel cupcakes from baking cups and plate them. Spread 1 tbls preserves over the top of each cupcake. Top each with 1 tbls Cool Whip. Evenly distribute slice strawberries among the cupcake tops.

ENJOY!!

These where so yummy. With 1 I was completely satisfied. Del needed to have at least two.

Hungry Girl's Thanksgiving

Save-the -Day Stuffing
Per Serving (1 cup) 89 calories, 1.5g fat, 17g carbs, 4g fiber, 4g sugar, 5g protein














Ingredients:
6 slices light bread (Try Sara Lee 45 Calorie Bread)
1 Cup Chopped onion
1 Cup chopped celery
1 Cup fat-free chicken broth
1/4 cup Egg Beaters
1 tbls brummel & brown butter
2 cloves garlic
Salt, Pepper, Rosemary, Thyme, to taste
1 oz dried cranberries

Directions:
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale.

Preheat oven to 350 degrees

Cut bread into 1/2 cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.

In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.

Remove pot from heat, and add garlic. Season mixture to taste with salt, pepper, rosemary, and thyme. Let cool for several minutes.

Add egg substitute and butter to veggie/broth mixture and stir. Pour into baking pan, evenly cover bread cubes. Mix gently with a fork. Bread cubes should be moist.

Cover with foil and cook for 20 minutes. If you like your more crispy broil for an additional 5. Add dried cranberries, fluff with fork and serve.

I made this today and tried it. I over did the seasoning a bit so be careful on how much you add. I think with the miracle mashies and a little gravy it will be perfect!


Kickin' Cranberry Sauce
Per Serving (1/3 Cup) 63 calories, 1g fat, 13g carbs, 2g fiber, 8.5g sugars, 1g protein














Ingredients:
12 oz bag whole cranberries
11 oz can mandarin orange segments
1 cup peeled an finely chopped apples
1 envelope dry unflavored gelatin
2/3 cup Splenda
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar
1/8 tsp cinnamon

Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cup water. Set stove to medium heat, cover pot and bring to a boil.

Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.

Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl and refrigerate for at least 5 hours. (overnight is best)

Once chilled and set remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly.

Makes 12 Servings

I made this last night and finished it up this morning. I thought the cinnamon was a little over powering so I added a bit more splenda to mine. It is good. It will be perfect with my Turkey tomorrow.


Caramelized Onion Dip
Per Serving (1/3 cup) 74 calories, 1.75g fat, 11g carbs, 0.5g fiber, 4.5g sugars, 3.5g protein















Ingredients:
2 large sweet onions, chopped
6 tbls fat-free cream cheese
1/2 cup fat-free sour cream
1/2 cup fat-free mayo
1 tbls light whipped butter
1 tsp dijon mustard
1 tsp balsamic vinegar
1/4 tsp cayenne pepper
1/2 tsp salt

Directions:
Heat butter in a large pan over medium high heat. Once butter has coated the bottom of the pan, add onions, cayenne pepper, and salt. Don't worry if onions are piled high in the pan, they will cook down. Saute for 10 minutes, stirring often.

Reduce heat to medium-low and cook for an additional 25 minutes, stirring occasionally, until onions are browned and caramelized.

Meanwhile in a large bowl, combine cream cheese, sour cream, and mayo. Whisk until smooth, then refrigerate.

Once onions are caramelized, add mustard and vinegar to the pan. Continue to cook for 5 minutes, stirring frequently. Remove onions from heat and allow to cool.

Once cool, add onions to the large bowl and mix dip thoroughly. Refrigerate overnight to allow flavors to combine. Serve at room temperature.

Makes 6 Servings.

I made this last night as an appetizers for Thanksgiving. I was a little worried last night. This morning I tasted it. OH MY was it delicious!!! I buried it in the back of the fridge so it won't be all eaten before tomorrow.

Hungry Girl's Miracle Mashies

82 Calories

So I made these today for Thanksgiving. I wanted to make them ahead of time
so I could enjoy the day. They are AMAZING!!! I would honestly prefer these to
regular mashed potatoes. They are a must try and are going to be a frequent
visitor to my dinner table.
















5 servings

Per Serving (2/3 cup) 82 calories, 1g fat, 16g carbs, 3g fiber, 2g sugars, 3g protein

Ingredients:
1 large (About 13 oz) potato
3 cups cauliflower florets
3 tbsp fat-free half-half ( I found it at safeway)
1 tbsp light whipped butter
Salt and Pepper to taste

Directions:
Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.

Once water is boiling, add potato cubes and cauliflower. Boil on medium for 15-20 minutes until both potatoes and cauliflower are VERY tender.

Remove the pot from heat and strain out all of the water. Transfer contents to a large mixing bowl. Add half and half, butter, salt, and pepper. I used a blender instead of a potato masher to make creamy.

ENJOY!!

Hungry Girls Citrus-licious egg white salad

90 calories


Per serving (1 cup) 90 Calories, 1g fat, 9 carbs, 1.5g fiber, 4g sugar, 11g protein

Ingredients:

6 large hard boil egg whites chilled and chopped

1/4 cup chopped celery

1/4 cup chopped red pepper

1/4 cup chopped red onion

3 tbls fat free mayo

1 tsp dijon mustard

1 tsp lime juice

1/2 tsp lemon juice

1/8 tsp salt

1/8 tsp pepper

Directions:

In a medium bowl combine mayo, mustard, lime juice, lemon juice, salt, and pepper, stirring until mixed well.

Add chopped egg whites, bell pepper, celery, and stir well and serve.

Makes two servings

Hungry Girl Chunky Caramel Apple Pumpkin Dip

52 CALORIE DIP

















Per Serving (1/4 Cup): 52 calories, 0.5g Fat, 11.5g carbs, 1.25g fiber, 4.5g sugars, 0.5g protein

Makes 16 Servings

I served this with Quaker's Apple Cinnamon Rice Crisps.

Ingredients:
8 oz container Cool Whip Free, Thawed
15 oz can pure pumpkin
1 small package sugar free fat free vanilla instant pudding mix
2 cups finely diced apples
1 tbls Splenda
2 tsp fat-free caramel dip
2 tsp cornstarch
1 tsp pumpkin pie spice
1 tsp vanilla extract, divided
1/2 tsp cinnamon

Directions:
Place apples in a microwave safe dish with 1/4 cup dish with 1/4 cup water. Cover and microwave for 2 1/2 minutes. Once dish is cool enough to handle, rain water and set aside.

Place 1/2 cup col water in a small saucepan. Add spelnda, cornstarch, cinnamon, 1/2 tsp vanilla and mix thoroughly.

Bring the saucepan to medium low heat, then stir in caramel dip. Continue cooking, stirring occasionally, until mixture is hot, thick, and bubbly, about 5 minutes. Then add the apples an stir until mixed. Refrigerate until cold about 1 hour.

Meanwhile, mix pumpkin pie spice and remaining vanilla extract into the Cool whip.

In a large bowl, combine vanilla pudding mix with pure pumpkin and stir well. Fold in Cool whip mixture, making sure it is completely blended. Refrigerate.

Once caramel apples are cold, stir them into the chill pumpkin mixture. Store dip in the refrigerator until ready to serve.

Hungry Girls Caramel Apple Tartlets

100 Calorie Desert

These are amazingly good and so easy to make.


















Serving Size: 2 Tarlets: 100 calories, 2g fat, 21 carbs, 1.5g fiber, 11g sugar, 1g protein.

Ingredients:
2 1/2 cups finely chopped fuji apples
Six 9X14 sheets phyllo dough, thawed according to package directions
1/4 cup brown sugar (not packed)
2 tbls light whipped butter
1 tbls cornstarch
1/4 tsp cinnamon
Optional Topping: Fat Free Reddi-wip

Directions:
Preheat oven to 350 degrees

Immediately after unrolling phyllo sheets, spray with nonstick spray. Divide sheets into two stacks of three. Cut each stack into six sections by cutting each in half lengthwise and then into thirds horizontally. You should now have 12 mini stacks.

Prepare a 12 cup muffin pan by spraying with nonstick spray. Gently place each mini stack into a cup, pressing down lightly with your fingers so the dough creates a cup shape. Bake in the oven for 8-10 minutes, until lightly browned. Set aside to cool.

In a small unheated pot, combine butter, brown sugar, cornstarch, cinnamon, and 1 tbls water. Stir until ingredients have mostly dissolved.

Over medium heat, cook and stir brown sugar mixture until it thickens to a caramel sauce like consistency.

Reduce heat to low and add the apples. Cook for 3-4 minutes until apples have softened, stirring continuously so the filling does not burn.

Evenly distribute filling among the twelve pastry shells. If you like, top with reddi wip just before serving. Enjoy hot or cold.

Hungry Girls's Oatmeal Cookies

125 Calories Oatmeal Cookies






















6 SERVINGS
Serving Size: 1 medium-large cookieCalories: 125Fat: 2.5gSodium: 120mgCarbs: 23.5gFiber: 2gSugars: 10gProtein: 3gPOINTS® value 2*

Ingredients:
3/4 cup regular oats
1/3 cup whole-wheat flour
1/4 cup raisins (not packed), chopped
1/4 cup brown sugar (not packed)
2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
2 tbsp. no-sugar-added applesauce
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. vanilla extract
1/4 tsp. baking soda
1/4 tsp. cinnamon
dash salt

Directions:
Preheat oven to 350 degrees.
In a medium bowl, combine brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk or fork.Add flour, baking soda, cinnamon, and salt, and stir until completely mixed and smooth.

Add oats and raisins, and mix until both are thoroughly coated with the batter.Line a large baking sheet with parchment paper.

Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3 1/2 inches wide.
Place in the oven and bake for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool completely.

Enjoy!MAKES 6 SERVINGS
Serving Size: 1 medium-large cookieCalories: 125Fat: 2.5gSodium: 120mgCarbs: 23.5gFiber: 2gSugars: 10gProtein: 3g

POINTS® value 2*

Hungry Girl's Cinnamon Rolls

126 Calorie Cinnamon Rolls




















1 iced roll: 126 calories, 5g fat, 18.5 carbs, 3 g protien

Ingredients:

For Dough
1 package Pillsbury Reduced Fat Crescent Rolls
16 Sprays "I can't believe it's not butter" Spray

For Filling
1/4 cup brown sugar (not packed)
1/4 cup splenda
1/2 tbsp light whipped butter
1 1/2 tsp cinnamon
1/8 tsp salt

For Icing
1/4 cup Cool Whip Free thawed
3 tbsp fat free cream cheese room temperature
1 tbsp Splenda

Directions:
Preheat oven to 375 degrees

To make filling, combine all ingredients in a medium bowl, stirring well to
make sure the butter gets mixed in evenly. Set aside.

To make icing, combine all ingredients in a small bowl and mix until smooth and blended.

Remove dough. Ball up and kneed. Using a rolling pin lightly floured roll dough out to a 8x12 sheet.
Spray the dough's surface evenly with butter.

Spread filling out evenly over dough. Starting with a long side roll up tightly forming a log. Cut into 8
evenly spaced sections. Place in a well greased round 9" pan.

Cover pan with aluminum foil, bake in the oven for 8 minutes. Remove foil and return pan to oven for an additional 5 minutes.

Spread icing over the rolls and enjoy.

160 Calorie Lunch

So I have been trying to eat on the healthier side of things for a while now. Sometimes my standard lunch gets a little dull, so I thought I would share a few of my recipes with you all.

Chicken Black Bean Salad

160 Calories

Ingreidients:

2 oz canned chicken or griled chicken

1/4 cup black beans

1/2 slice american cheese

1/2 tbsp salsa

Mix together and microwave about 60 seconds until cheese is melted through.

1 cup lettuce

1 tbsp corn

1/2 tbsp red onion

3 oz tomato

pepper to taste

Add salad mixture to bowl, and top with chicken mixture. Enjoy.

*As a side note I bought a food scale at target for $4.99, just a little one and it has been very helpful. I highly recommend it.