Authors: Lisa Lillien
Hungry Girl (32 page)
PER SERVING (1 sandwich): 201 calories, 3.5g fat, 1,165mg sodium, 24g carbs, 5g fiber, 6g sugars, 20g protein |
Ingredients2 slices light bread (40 to 45 calories each with about 2g fiber per slice)
2 slices (about 1 ounce) extra-lean turkey bacon
2 slices fat-free American cheese
20 sprays I Can't Believe It's Not Butter! Spray
DirectionsOver medium heat, cook bacon strips in a pan sprayed with nonstick spray until crispy (about 5 minutes). Set aside.
Evenly spritz butter spray onto 1 side of each slice of bread, using 10 sprays per slice.
Top the unsprayed side of 1 slice of bread with a slice of cheese. Place bacon strips on top of cheese and cover with second slice of cheese. Next, top with the other bread slice (with the buttered side facing up).
Place sandwich in a heated pan sprayed with nonstick spray and cook over medium-low heat until bread is brown and toasty and cheese is nice and melty (1 to 2 minutes per side). Use a spatula to press down on the sandwich while it cooks.
Slice sandwich down the middle or diagonally, or just bite right into it!
MAKES 1 SERVING
PER SERVING (1 quesadilla): 240 calories, 3g fat, 705mg sodium, 24g carbs, 9g fiber, 1g sugars, 34g protein |
Ingredients1 medium low-fat flour tortilla (about 110 calories with at least 6g fiber)
2 ounces cooked boneless skinless lean chicken breast, sliced
cup shredded fat-free cheese (any flavor)
1 tablespoon diced scallions
Optional toppings: fat-free sour cream, salsa
DirectionsOver medium heat, set tortilla in a pan lightly spritzed with nonstick spray. Arrange the cheese evenly on top and then place chicken strips and scallions on half of the tortilla.
Once cheese begins to melt, fold the cheese-only side over the other side. (Use a spatula to press down firmly, securing the quesadilla's shape.) Continue to cook for a minute or so, flipping quesadilla halfway through.
Slide your quesadilla onto a plate and top with salsa and sour cream, if you like. Enjoy!
MAKES 1 SERVING
PER SERVING (1 cup): 120 calories, 1g fat, 820mg sodium, 26g carbs, 6g fiber, 10g sugars, 6g protein |
Dan's chili is insanely good and has become a staple at home and at the HG office. It's great alone, over Tofu Shirataki noodles, on a baked potato, as a side dish, or as a main meal. It definitely takes a lot longer to prepare than most HG recipes, but it is SO worth it! (BTW, not only is Dan the inventor of the world's best veggie chili, he's also my husband.)
Ingredients4 ¼ cups canned tomato sauce
1 cup canned diced tomatoes with green chilies
¾ cup canned black beans, drained and rinsed
¾ cup canned red kidney beans, drained and rinsed
½ cup canned jalapeño slices, chopped
1 cup canned sweet corn kernels, drained
1½ cups chopped onions
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1¾ cups chopped carrots
1½ cups chopped portabello mushrooms
1½ tablespoons chili powder
2 teaspoons crushed garlic
1 teaspoon Worcestershire sauce
1 teaspoon ground cumin
Optional: salt
