Authors: Lisa Lillien
Hungry Girl (72 page)
Ingredients1 package House Foods Tofu Shirataki, Spaghetti Shape
1 tablespoon plus 1 teaspoon reduced-fat peanut butter, at room temperature
1 ounce light soymilk
2 tablespoons chopped scallions
½ tablespoon light or low-sodium soy sauce
½ teaspoon sesame seeds
teaspoon minced garlic
1 no-calorie sweetener packet
Optional: salt
DirectionsRinse and drain noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.
Drain excess liquid from noodles and pat them until thoroughly dry.
Cut noodles into spaghetti-length pieces. Set aside.
In a small dish, combine peanut butter, soymilk, soy sauce, sesame seeds, garlic, and sweetener. Mix well. Feel free to season this sauce, to taste, with salt.
Pour sauce over noodles. Mix thoroughly. Top with chopped scallions and mix again.
Allow to chill in the fridge. Then enjoy!
MAKES 1 SERVING
For a pic of this recipe, see the photo insert. Yay!
PER SERVING (1 crabcake): 60 calories, 0.5g fat, 326mg sodium, 10g carbs, 1g fiber, 2g sugars, 5g protein |
These veggie-packed crabcakes are definitely not like any crabcakes you've ever had before. They're so good with some fat-free sour cream, and they taste great dipped in Dijonnaise, too!
Ingredients2 packages House Foods Tofu Shirataki, Spaghetti Shape
One 12-ounce package broccoli cole slaw mix, dry
1½ cups dry pancake mix
12 ounces drained white crabmeat
1 cup diced scallions
½ cup egg whites (about 4 egg whites)
1 teaspoon seasoned salt
Salt and black pepper, to taste
DirectionsRinse and drain shirataki noodles well.
Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.
Drain excess liquid from noodles and pat them until thoroughly dry. Cut noodles into pieces about 4 inches in length.
Combine all ingredients and mix well. Bring a pan sprayed with nonstick spray to medium heat.
Evenly scoop 4 spoonfuls into pan (using a total of one-fifth of the batter). Press gently with a spatula to form cakes. Cook until crabcakes are golden brown on both sides, flipping occasionally. Repeat this process 4 more times, removing the pan from the heat and respraying it in between batches.
MAKES 20 SERVINGS
For Weight Watchers |
fun with canned pumpkin |
Canned pumpkin is magical. Over the past few years, its popularity has grown so much that markets often find themselves running out of the stuff. Keep cans of it in the pantry at all times—running out of it is no fun! Pumpkin is super-low in calories (40 per ½ cup), has practically no fat, and is loaded with fiber (3.5 grams per serving). Use it in soups, sauces, for baking, in oatmeal—wherever. Pumpkin ROCKS. There are recipes that call for pumpkin throughout this book, but here are some pumpkin-y HG favorites . . . |
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