Tuesday, February 27, 2007

Blueberry Pancakes

Blue Ribbon Batter!

It's no secret that HG LOVES breakfast (it IS the most important meal of the day -- that's NOT a rumor). But don't think for one second we're gonna be satisfied with some lame-o boring b-fast. Nuh-uh. We want pancakes. With blueberries! STAT! Check out our simple recipe...

An oat-y take on p-cakes makes 'em hearty, filling, and delicious!


1/3 cup regular oats (not instant or steel cut)

1/4 cup blueberries

3 tbsp. egg whites

1 tbsp. nonfat milk

1 tbsp. fat-free cottage cheese

1 tbsp. flour

2 tbsp. water

pinch salt


Combine all ingredients except for the blueberries and stir until well mixed. Gently fold in blueberries. In a skillet sprayed with nonstick spray, drop batter into pan to form 3 pancakes (or 1 big pancake). Once pancakes begin to look solid (about 3 minutes), gently flip (if possible, re-spritz the pan with nonstick spray as you flip 'em to prevent sticking). Cook for approximately 3 additional minutes, or until both sides are lightly browned and insides are cooked through. Now plate those suckers and enjoy. Serves 1. (Pssst...we like 'em drizzled with sugar-free maple syrup!)

Serving Size: Entire recipe

Calories: 195

Fat: 2g

Sodium: 295mg

Carbs: 32g

Fiber: 4g

Sugars: 6g

Protein: 13g

*3 Points

Monday, February 19, 2007

Salad Blaster

I've had a Salad Blaster for a few years now. I bought mine from Avon, of all places for $10.00, they have them online at The Container Store for $3.99. The only difference is mine came with an insulated bag to keep the salad cold. I just went to Avon's site, searched and they have now replaced their salad shaker with a Curves Salad Chiller. Same idea except it's a bowl. Here's the link if you want to see what it's like.

Personally, I like the Blaster better. It's more compact, easier to travel with and it's cuter. Gotta love that eye candy!

But anyhoo this is the way the Shaker works - you put the salad dressing in the lid, put the salad in the cup. When you're ready to eat it, you push on the lid, the dressing dispenses over the salad, shake it up and you're good to go... I've used it in restaurants, on trips, great if you work...

Check it out here, ladies, it's a good thing, and a good price even if it doesn't have the insulated carrier...

Sunday, February 18, 2007

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies
About 36 cookies

Adapted from Nick Malgieri's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs (HarperCollins).

1 cup flour (spoon flour into dry-measure cup and level off)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1 large egg
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/3 cups rolled oats (not instant)
1/2 cup dark raisins (or dried cranberries)

2 baking sheets lined with parchment paper, foil, or silicone mats

1. Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.

2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.

4. Stir in the dry ingredients, then the oats and raisins.

5. Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.

6. Bake the cookies for 10 to 12 minutes, or until they "look dull on the surface but are moist and soft", according the Nick. Rotate baking sheets during baking for even heating.

(I made mine bigger, so whatever size you make them, just bake them until they look as directed by Nick.)

Storage: Once cool, store the cookies in an airtight container at room temperature.


These cookies were AWESOME. My family gave them a 10! Here's how I tweaked the recipe - I used Cinnamon Applesauce instead of plain, I added an additional 1/2 teaspoon of cinnamon, and I added more oatmeal because I thought batter was a little thin - I probably added an additional 1/2 cup of oatmeal -

Actually, I doubled the entire recipe when I made these, so I don't know exactly how much oatmeal I added, but 1/2 cup for the original recipe sounds about right...

You will love these - amazing cookies for only 2 tablespoons of butter....

Oh, I baked them on a Silpat liner on my cookie sheet - those liners are wonderful, cookies turn out perfectly baked every time!

Friday, February 16, 2007

Just in from HungryGirl this morning - healthy grocery list...

Dairy, Dairy Alternatives and Eggs

Kraft Free Singles (fat-free cheese slices)

The Laughing Cow Light Cheese Wedges

Egg Beaters (Better'n Eggs, etc.)

Veggie Slices (soy-based cheese), Swiss

Shredded fat-free mozzarella cheese

Reduced fat grated parmesan cheese

Light string cheese

Yoplait Light Yogurts

Dannon Light & Fit Yogurts & Smoothies

Fage Total 0% Greek Yogurt

8th Continent Light Vanilla Soymilk (or any other light vanilla soymilk)

Blue Diamond Almond Breeze Unsweetened non-dairy beverage, Vanilla and Chocolate

Fat Free Reddi-wip

Cool Whip Free (in the freezer aisle)

Coffee-Mate Original Fat Free (liquid creamer)

Coffee-Mate Sugar Free French Vanilla (powdered creamer)

Fat-free cream cheese

Fat-free sour cream

I Can't Believe It's Not Butter! Spray

Fat-free cottage cheese


Fiber One bran cereal

Puffed wheat

Puffed rice

Shredded wheat

Kashi 7 Whole Grain Puffs

Kashi Vive

Barbara's Bakery Puffins

Quaker Instant Oatmeal packets

Meat & Seafood

Applegate Farms sliced turkey breast (or the freshest sliced turkey from the deli counter)

Applegate Farms sliced ham (or the freshest sliced ham from the deli counter)

Canned tuna in water

Bumble Bee Prime Fillet Albacore Steak Entrées

Hormel Turkey Pepperoni

Skinless, boneless chicken breast

Hebrew National 97% Fat Free Beef Franks

Jennie-O Lean Turkey Burgers

Jennie-O Extra Lean Turkey Bacon

Imitation crabmeat

Shrimp (frozen or fresh)


Giant romaine lettuce leaves (great for wraps!)

Salad greens

Frozen veggies

Butternut squash (for HG's special fries)

Onions (for our ROCKIN' onion rings)

Fresh vegetables (your choice)

Baby carrots

Canned pure pumpkin (technically a fruit, we know!)


Fresh fruit (we love red seedless grapes, fuji apples, navel oranges, melons, bananas, etc.)

Canned fruit in its own juice (like pineapple, mandarin oranges, peaches, etc.)

Frozen strawberries

No sugar added applesauce


Campbell's Soup at Hand

Campbell's Select Gold Label Soups

Progresso 99% Fat Free Soups

Low sodium chicken or vegetable broth

Amy's Light in Sodium Soups

Amy's Chunky Tomato Bisque

Tabatchnick Soups (located in the freezer)

Miso soup packets

Packaged Snacks, Bars, Cookies, Crackers, Chips & Popcorn

Quaker Rice Snacks (Quakes, Multigrain Minis, Mini Delights, etc.)

Sugar Free Jell-O Gelatin Snacks

Sugar Free Jell-O Pudding Snacks

Nabisco 100 Calorie Packs (you choose the variety)

Keebler Right Bites

South Beach Diet Snack Bar Delights

Nature Valley Fruit Crisps, Cinnamon Apple

Guiltless Gourmet Potato Crisps and Tortilla Chips

Soy crisps (Quaker, Genisoy, Glenny's)

94% fat-free mini microwave popcorn bags (Jolly Time Healthy Pop, Orville Redenbacher's Smart Pop!, Pop Secret)

Fiber One Chewy Bars

Gerber Fruit Puffs & Veggie Puffs


Light English muffins

La Tortilla Factory Low Carb Low Fat Tortillas

Wonder Light Bread and Buns

Western Bagel Alternative Bagels and Alternative Pita Bread

Ice Cream & Frozen Novelties

Dreyer's/Edy's Slow Churned Light Ice Creams

The Skinny Cow Ice Cream Sandwiches & Bars

Smart Ones Giant Bars (Fudge and Cookies & Cream)

Healthy Choice Premium Fudge Bars
Sugar Free Popsicles

Sauces, Dressings & Spreads

Hellmann's/Best Foods Dijonnaise

Girard's Fat Free Dressings

Wish-Bone Salad Spritzers

Kraft Free Italian fat-free dressing

Smucker's Sugar Free Preserves

Land O Lakes Whipped Light Butter

Sugar-free maple syrup

Low-calorie, low-fat (or nonfat) tomato sauce

Frozen Foods & Meals

Boca Meatless Burgers (Original)

Boca Meatless Lasagna

Boca Meatless Chili

Boca Meatless Ground Burger

Gardenburger Veggie Burgers

Boca Meatless Chik'n Patties

Morningstar Farms Corn Dogs (meatless)

Lean Cuisine Brick Oven Style Pizzas

Lean Cuisine Panini sandwiches

Amy's Kitchen Mexican Tamale Pie

Amy's Kitchen Burritos

Cedarlane Low Fat Garden Vegetable Enchiladas

Kashi All Natural Entrees

South Beach Diet Breakfast Wraps


Coke Zero

SoBe Adrenaline Rush, Sugar Free

Diet Rite Pure Zero


Swiss Miss Diet Hot Cocoa Mix

Crystal Light (On The Go, tubs and ready-to-drink)

Millstone Coffee

Source: HungryGirl

Tuesday, February 13, 2007

Jiffy Cornbread

2 boxes jiffy cornbread mix
1 15.5 oz can crushed pineapple

Mix the 2 well, will be like regular cornbread batter, spoon into sprayed mini muffin tin, bake 10 to 12 min @ 350 - makes 12 muffins - 2 points each

Broccoli Cheese Corn Muffins

1 1/2 c. frozen broccoli cuts
1 large egg
1/3 c. skim or low-fat milk
1/2 c. finely shredded Cheddar cheese
8 1/2 oz. package Jiffy corn muffin mix

Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking oil spray. Place the broccoli in a 2-cup glass measuring container and microwave, uncovered, on high and beat with a whisk or fork to break it up. Add the milk and beat well to blend. Stir in the cheese. Stir in the muffin mix until the dry ingredients are moistened. Strain broccoli thoroughly, pressing out any excess water. Finely chop the broccoli and add it to the batter. Fill the prepared muffin cups about two-thirds full. When the batter is used up, fill the unused cups halfway with water to prevent burning. Bake according to muffin package directions.

Makes 12 muffins. Each serving has 70 calories, 3 grams of fat and 12 grams of carbohydrate.

Monday, February 12, 2007

Make ahead oatmeal

Oatmeal (old fashioned)
start with 4 1/2 cups COLD water
Stir in 2 cups old fashioned oatmeal
STIR (do not put on heat yet) until water turns a milky color, about a couple mins
sprinkle a TINY bit of salt (to tenderize oatmeal)
turn on heat med high
let oatmeal come to soft boil 2-3 mins
turn off heat and cover
let oatmeal sit until cool, then place in tupperware container and put in fridge. this is good to last 1 week or so.

for individual portions you can heat it up with just a litle liquid either water, or nonfat (nondairy for me) creamer, I used french vanilla. you can also add 1 tsp vanilla extract. heat in micro 1.5 mins and stir in optional add ins, fruit, splenda, I used 1 T. splenda brown sugar blend.

Wednesday, February 7, 2007

I've been looking for these, no luck yet...

Have you seen the new chocolate-covered Altoids yet? People are OBSESSED with these things. You can eat 2 of 'em for just 15 calories, and they actually contain a satisfying amount of chocolate. Really -- they do!

This is so cute...

A must see little video from Lean Cuisine - we can ALL identify with these girls....

Watch it HERE!

Subway Tuna Salad, a nono...

Despite what people think, tuna salad is typically EXTREMELY high in fat and calories. That's due to the oily condiments it's often mixed with. At Subway, the 6" Classic Tuna sub packs in a whopping 530 calories and 31g of fat (7 of them saturated!)! That's WAY more than either the 6" Steak & Cheese sub (400 cal., 12g fat) or the very low-calorie 6" Roast Beef sub (290 cal., 5g fat). So the good news is that you're right (hope you won something good)! The bad news is that tuna, which has always been considered a "diet" food, can contain shockingly high amounts of fat & calories once mixed with mayo. HG Tip: To avoid tuna salad with mystery ingredients, prepare it at home, where you can carefully monitor what's in it. And try using Best Foods/ Hellmann's Dijonnaise instead of mayo - it's totally creamy, fat-free and has just 15 calories per tablespoon!

Source: HungryGirl

Tuesday, February 6, 2007

Ooey Gooey Chocolate Cherry Muffins

Ooey Gooey Chocolate Cherry Muffins

(1 muffin: 131 calories, <1g protein =" 2 points">

Chewy, chocolatey, cherry goodness in every bite!


No Pudge! Original Fudge Brownie Mix or other fat-free brownie mix

2/3 cup Comstock’s Original Light Cherry Pie Filling or other light cherry pie filling

1 cup Fiber One cereal

1/4 cup light vanilla soymilk

Preheat oven to 400 degrees. In a bowl, mix all of the ingredients together. Place batter into muffin tins lined with paper or sprayed with nonstick spray. Bake for 20 minutes. Makes 12 muffins.

Fiber One Pancakes - 3 Points

Fiber One Pancakes:

*1/2 cup egg whites or Egg Beaters
*1/4 cup Fiber One cereal
*2 tbsp plus 2 tsp old fashioned oats (not quick or instant oats)
*2 tbsp canned pure pumpkin
*1 tbsp light fat free/sugar free yogurt (I use vanilla Dannon Light 'n Fit)
*2 or 3 tbsp Splenda granular (or your preferred no-calorie sugar substitute)
*1/2 tsp cinnamon

Begin by putting Fiber One cereal in a small bowl. Add warm water to the cereal until it’s submerged. Wait a few minutes until the cereal absorbs the water and becomes soft. Drain excess water completely and pat excess water from Fiber One with a paper towel. Place all ingredients, including Fiber One, in a small mixing bowl and mix well with a hand mixer or blender. Mix on high speed until well blended. (Fiber one may remain somewhat chunky. This is alright.)

Place a medium skillet on the stove at medium-high temperature. Spray briefly with fat-free cooking spray. Put batter in the skillet in 1/4 cup portions. Cook until air bubbles form in the batter; then use a spatula to flip each pancake over. Cook the uncooked side for about an equal amount of time, then flip again to make sure each side is cooked fully. They will be slightly browned when done.

Makes about 5-6 small pancakes. Entire recipe is one serving.

I calculated this recipe at 160 calories, 1 gram of fat, and a little over 8 grams of fiber. My points slider said it fell just *barely* within the 2 points range. Adding 1/4 cup of fat free, sugar-free maple syrup with 40 calories or less makes this entire breakfast just 3 points!

NOTE: I made these with 3 tablespoons Splenda, and I didn't have pumpkin, so I omitted it. Next time I will cut the Splenda to 2 tablespoons and add a pinch of salt. They had a good flavor, filled me up - I processed them in my blender, soaked the Fiber One in enough water to cover it, and then squeezed excess water out with a paper towel.

I used Mrs. Buttersworth Sugar Free Syrup, 25 calories per 2 tablespoon and it tastes awesome!

Don't let ingredients gross you out, these were pretty good...

~ Jan

Recipe Source: Weight Watchers Message Boards, User Callievmu

What do I do with Shiritaki Noodles?

Rinse in hot water, then in cold water for just a minute. This is the secret, rinse, rinse, rinse.

Then pat with a paper towel and lastly, throw in a fry pan and cook them to dry them out for a couple minutes.

Use them in spaghetti made with ground turkey breast and spaghetti sauce. A great no points substitute for pasta...

Cream Cheese Pound Cake

Cream Cheese Pound Cake
POINTS® Value: 3
Servings: 10
Can be served with fruit and ff cool whip (count points) - Top with
1 1/2 c strawberries and 2 T ff cool whip for 1 pt more per serving

5 serving Jiffy Yellow Cake Mix
4 oz Kraft Philadelphia Light Light Cream Cheese
1/4 cup fat-free egg substitute
1/2 cup water

Preheat oven to 350.
Mix cream cheese and egg sub. til smooth, then add cake mix. Will be
stiff then add water.
Mix for 3 minutes

Bake in loaf pan sprayed with cooking spray. 40 mins. @ 350.

No Guilt Fettuccine

In honor of National Fettuccine Alfredo Day (tomorrow…yay!), HG's whipped up yet another delicious and completely guilt-free Alfredo dish. A heaping bowl of our creamy pasta with chicken has less than one-fifth the amount of calories in Macaroni Grill's ridiculous version. And ours will also save you more than 90 fat grams. Yes, NINETY! Check it out:


1 package House Foods Tofu Shirataki noodles, Fettuccine Shape**
1 wedge The Laughing Cow cheese, Light Original Swiss
2 tsp. fat-free sour cream
2 tsp. reduced fat grated parmesan cheese
5 oz. skinless chicken breast; grilled with nonstick spray only
Optional: salt, pepper, and paprika


Drain and rinse noodles well. Dry noodles thoroughly (use paper towels to soak up as much moisture as possible) and use a knife to slice them up a bit. Next, top noodles with both cheeses and fat-free sour cream, then microwave for one minute. Stir and microwave for one additional minute. Slice up chicken breast and add to pasta. For added zing, season to taste with salt, pepper, and paprika. Enjoy!

Serving Size: Entire recipe
Calories: 250
Fat: 5.5g
Sodium: 445mg
Carbs: 10g
Fiber: 4g
Sugars: 1g
Protein: 38g

*5 Points!

Monday, February 5, 2007

Red Hot Chili Poppers

Pop 'Til Ya Drop!

What a challenge, and coming up with a rockin' swap for this cheesy fried finger food was slightly tricky. Luckily, our favorite fiber-packed cereal saved the day (as usual). BTW, if you've never tried fake-frying by baking items covered in low-calorie cereal crumbs, DO IT NOW!!! (Sorry, got carried away there.) HG Tip: Bake up a batch (or two - they'll go fast!) this Super Bowl Sunday, and you and your poppers will be the life of the party.

5 whole, fresh jalapenos
1/4 cup fat-free cream cheese
1/4 cup Galaxy Veggie Shreds, Cheddar & Pepper Jack Blend (or another shredded low-fat cheese)**
1/2 cup Fiber One cereal
1/4 cup Egg Beaters, Original
Optional: salt, pepper and/or garlic powder


Preheat oven to 350 degrees. Halve the jalapenos lengthwise, and remove the seeds, stems, and membranes (HG Heads Up: Be VERY careful when handling jalapenos; wash hands frequently and well, and avoid touching your face and eyes). Wash halves and dry them very well; set aside. Next, stir to combine cream cheese and cheese shreds. If desired, season cheese mixture with salt, pepper, and/or garlic powder. Using a blender, grind Fiber One to a breadcrumb-like consistency. If you like, season crumbs with salt, pepper, and/or garlic powder. Place crumbs in one small dish and Egg Beaters in another. Stuff each pepper half with cheese mixture. Next, carefully coat both sides of each pepper half with Egg Beaters, and then with Fiber One crumbs. Place peppers on a baking pan sprayed with nonstick spray, and place in oven. Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.

Serving Size: 5 poppers
Calories: 115
Fat: 3g
Sodium: 405mg
Carbs: 17g
Fiber: 8g
Sugars: 1.5g
Protein: 12g
*2 Points!

Thursday, February 1, 2007

Thick & Creamy Banana Caramel Smoothie

(1 smoothie: 130 calories, 1.5g fat, 220mg sodium, 27g carbs, 1.5g fiber, 7g sugars, 3g protein = 2 Points)

So smooth, creamy and delicious, it's frightening!


1/2 small banana

2 oz. 8th Continent Light Vanilla Soymilk (or another light vanilla soymilk**)

1 cup crushed ice

3 packets SPLENDA

1 JELL-O Sugar Free Pudding Snack, Dulce de Leche or Creamy Caramel

*Optional: Cool Whip Free and banana slice; for topping


Combine all ingredients in a blender. Blend on high until smooth. Pour into a glass, and (if desired) top with fat-free whipped cream and banana slice. Enjoy!

Sweet Fried Bananas with Cream Cheese Frosting

(Entire recipe: 200 calories, 1g fat, 160mg sodium, 52g carbs, 11g fiber, 19g sugars, 5g protein = 3 Points)

These are so good, you may actually cry when you bite into one!


1 large banana

1/4 cup Fiber One cereal

1/8 tsp. cinnamon

pinch of salt

2 tbsp. SPLENDA, Granular

3 tbsp. Cool Whip Free

1 tbsp. fat-free cream cheese; softened


To create the cream cheese frosting, stir to combine cream cheese, Cool Whip and 1 tbsp. Splenda until smooth. Refrigerate. In a food processor or blender, combine Fiber One cereal, cinnamon, salt and 1 tbsp. Splenda, and blend until a breadcrumb-like consistency is achieved. Cut banana in half widthwise and then lengthwise (so you have 4 pieces). Spray banana pieces (both sides) with nonstick cooking spray. Roll banana pieces in the breadcrumb mixture, making sure to cover them entirely. Place bananas in a pan sprayed with nonstick spray, and cook at medium heat for approximately two and a half minutes per side, or until crispy. Serve with chilled cream cheese frosting.

Source: HungryGirl

2 Point Banana Pudding

Banana Bread Pudding

(1/6th recipe: 125 calories, 1.5g fat, 330mg sodium, 27g carbs, 1g fiber, 12g sugars, 3g protein = 2 Points)

For serious pudding fans only, please!


2 cups cold 8th Continent Light Vanilla Soymilk (or another light vanilla soymilk**)

1 small pkg. (1 oz.) JELL-O Sugar Free Fat Free Instant Vanilla Pudding Mix

24 Reduced Fat Nilla Wafers

2 medium bananas; sliced

*Optional: Cool Whip Free; for topping


Combine pudding mix and soymilk in a bowl. Beat with wire whisk for 2 minutes or until well blended. Set aside. In a medium glass bowl or casserole dish, arrange a layer of wafers and then a layer of banana slices. Continue alternating layers until all wafers and banana slices are gone. Top with pudding and let it seep down in between wafer/banana layers. Refrigerate for a couple of hours. Once ready to serve, distribute into 6 serving dishes (about 1/2 cup each). Add whipped topping if desired. Serves 6.

Source: HungryGirl