Hgs Super Skinny Skins Ww Points 2 Recipes

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HG'S SOUTHWESTERN SURPRISE - WW POINTS = 3

I recently purchased the new Hungry Girl Cookbook and this is one of the first recipes that I am going to try. Here is what the book says: "Not to sound like a cheesy commercial, but this soup is so thick, it "eats like a meal." It's almost too easy to prepare a super-sized batch, and it tastes even better the next day! (HG Tip: Freeze leftovers in individual servings for microwavable, super-filling, guilt-free snacks)." UPDATE NOTE 9/7/2008: I made this recipe today for dinner but I made just a couple changes: 1) I used 16 ounces Perdue Ground Chicken (hubby wanted more meat!) and 2) I cooked it all in my crockpot on Low for about 8 hours. Hubby and I had it for dinner and it was awesome! I posted a picture also. The change to the ground chicken changed the points value to 4 points per generous 1 cup serving. I hope you all enjoy as much as we did!

Provided by senseicheryl

Categories     Corn

Time 30m

Yield 12 generous cups, 12 serving(s)

Number Of Ingredients 11



Hg's Southwestern Surprise - Ww Points = 3 image

Steps:

  • Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.
  • Reduce heat to low and let simmer for 15 minutes.
  • Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.

4 ounces extra lean ground beef, cooked, drained
1 (16 ounce) package corn kernels, frozen, sweet corn
2 (15 ounce) cans pinto beans, rinsed & drained
1 (15 ounce) can black beans, rinsed & drained
3 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 1/4 ounce) envelope ranch dressing mix
1/4 cup onion, minced
salt, to taste
black pepper, to taste

HG'S CRAZY-CREAMY SPINACH ARTICHOKE DIP - WW POINTS = 2

From Hungry Girl: "Skinny Dippin'! No need to order a super-fatty version of this at a restaurant. Our Crazy-Creamy Spinach Artichoke Dip is GREAT, hot or cold. Serve it with raw veggies and/or baked pita or tortilla chips! Mmmmm..."Serving Size: 1/3 cup (1/8th of recipe) Calories: 91 Fat: 1.5g Sodium: 584mg Carbs: 11g Fiber: 2g Sugars: 3.5g Protein: 7g POINTS® value 2*

Provided by senseicheryl

Categories     Spinach

Time 40m

Yield 8 1/3 cup servings, 8 serving(s)

Number Of Ingredients 11



Hg's Crazy-Creamy Spinach Artichoke Dip - Ww Points = 2 image

Steps:

  • If you want to serve this dish hot, preheat oven to 350 degrees.
  • In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
  • In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
  • To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
  • If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

Nutrition Facts : Calories 90.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 3.8, Sodium 487.8, Carbohydrate 15, Fiber 4.1, Sugar 2.6, Protein 7.6

10 ounces spinach, frozen chopped, thawed and drained very well
14 ounces artichoke hearts, drained very well and chopped (packed in water)
8 ounces fat free cream cheese, room temperature
4 ounces water chestnuts, drained and chopped
1/4 cup nonfat sour cream
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat parmesan cheese, divided
3 tablespoons shallots, minced
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

HG'S FULLY LOADED BAKED POTATO SOUP - WW POINTS = 2

From Hungry Girl - "Imagine taking a loaded baked potato and turning it into a bowl of creamy, thick soup. Here it is!" PER SERVING (1/5th of recipe, about 1 cup with toppings): 130 calories, 1g fat, 564mg sodium, 22g carbs, 2g fiber, 2.5g sugars, 7.5g protein -- POINTS. value 2* HG Tip! Feel free to load up your baked potato soup with even more potato toppings like salsa, chopped tomato, and spinach. Yum!

Provided by senseicheryl

Categories     Potato

Time 25m

Yield 5 1 cup servings, 5 serving(s)

Number Of Ingredients 17



Hg's Fully Loaded Baked Potato Soup - Ww Points = 2 image

Steps:

  • Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside.
  • Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 - 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved.
  • Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes.
  • Divide soup among five bowls. (Or pour about 1 cup into a bowl now, and refrigerate the rest for another day.) Top each bowl with 1 teaspoons each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 teaspoons bacon bits. Enjoy!

3 cups fat-free chicken broth
1 cup light soymilk, plain
1 large potato (about 14.5 oz.)
1/4 cup all-purpose flour
2 tablespoons onions, chopped
2 tablespoons fat-free cheddar cheese, shredded
2 tablespoons nonfat sour cream
1 tablespoon bacon bits (like the kinds by Oscar Mayer and Hormel)
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
5 teaspoons fat-free cheddar cheese, shredded
5 teaspoons nonfat sour cream
5 teaspoons scallions, diced
2 1/2 teaspoons bacon bits

HG'S GRAB 'N GO BREAKFAST COOKIES - WEIGHT WATCHERS = 2 POINTS

I received a Hungry Girl email today and this was one of the recipes that were featured. Here is what the email said about the recipe: These things are large, fiber-packed, portable, and SOOO DELICIOUS!!!! Make a batch in the PM, and you'll have super-quick b-fasts for the next few AMs! HG Alternative! If you don't feel like whipping out the blender to grind that Fiber One, simply leave the F1 crumbs out of the recipe. Your cookies won't be as high in fiber, but they'll still taste great and clock in with a POINTS. value of 2* each.

Provided by senseicheryl

Categories     Drop Cookies

Time 22m

Yield 4 cookies, 4 serving(s)

Number Of Ingredients 14



Hg's Grab 'n Go Breakfast Cookies - Weight Watchers = 2 Points image

Steps:

  • Preheat oven to 375 degrees.
  • Chop raisins and Craisins into small pieces. Set aside.
  • In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.
  • In a separate bowl, dissolve Coffee -mate into 2 tablespoons hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.
  • Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.
  • Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

Nutrition Facts : Calories 182.4, Fat 1.9, SaturatedFat 0.3, Sodium 172, Carbohydrate 39.4, Fiber 6.2, Sugar 12.6, Protein 5.5

1/2 cup oats (not instant)
6 tablespoons whole wheat flour
1/4 cup Fiber One cereal, ground to a breadcrumb-like consistency in a blender (bran, original)
1/4 cup Splenda granular
1/3 cup peach baby food (Gerber or another brand of pureed peaches, found in the baby food aisle)
1/4 cup pure canned pumpkin
1/4 cup liquid egg substitute (like Egg Beaters Original)
1 tablespoon golden raisin
1 tablespoon craisins (Ocean Spray original)
2 tablespoons brown sugar, not packed
2 teaspoons coffee mate sugar-free french vanilla powdered coffee creamer
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt

HG'S CHEESY-GOOD CORNBREAD MUFFINS - WW POINTS = 2

I received an email today from Hungry Girl that contained a few recipes. I wanted to post them here so that I don't lose them. PER SERVING (1 muffin): 85 calories, 1.5g fat, 240mg sodium, 14g carbs, 1g fiber, 2g sugars, 4g protein -- POINTS® value 2* "Cheesy cornbread muffins for only 85 calories each?! How can it be???"

Provided by senseicheryl

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11



Hg's Cheesy-Good Cornbread Muffins - Ww Points = 2 image

Steps:

  • Preheat oven to 375 degrees.
  • Combine flour, cornmeal, Splenda, 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 12-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!

Nutrition Facts : Calories 78.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 1.1, Sodium 185.7, Carbohydrate 15.1, Fiber 0.9, Sugar 1.6, Protein 3.3

1 cup cream-style corn, canned
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat free egg substitute (like Egg Beaters)
1/2 cup nonfat sour cream
1/2 cup reduced-fat cheddar cheese, shredded
1/4 cup scallion, chopped
2 tablespoons artificial sweetener (i. e. Splenda granulated)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon hot sauce

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