fettuccine hungry girlfredo

Posted on July 19, 2009 by william

fettuccine hungry girlfredo
(from Hungry Girl)

Ingredients

* 1 package House Foods Tofu Shiratki, Fettuccine Shape
* 1/2 wedge The Laughing Cow cheese, Light Original Swiss
* 2 teaspoons reduced-fat Parmesan-style grated topping
* 1 teaspoon fat-free sour cream
Optional: salt and black pepper

Directions

Rinse 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. Slice noodles up a bit for fettuccine-length pieces.

Add cheese, grated topping, and sour cream. Mix well. Microwave for 1 minute and then stir.

If you like, add salt and black pepper to taste.

MAKES 1 SERVING

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peach-blueberry oatmeal muffinmania

Posted on July 19, 2009 by william

peach-blueberry oatmeal muffinmania
(from Hungry Girl)

Ingredients

* 1 1/2 cups regular oats (not instant)
* 1/2 cup flour (not packed)
* 2 Jell-O Sugar Free Vanilla Pudding Snacks
* 1 cup canned peaches in juice, drained and chopped
* 1/2 cup blueberries
* 1/2 cup fat-free liquid egg substitute
* 3 tablespoons light vanilla soymilk
* 2 tablespoons light whipped butter or light buttery spread
* 1/4 cup plus 2 tablespoons dark brown sugar (not packed)
* 2 teaspoons baking powder
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt

Directions

Preheat oven to 375 degrees.

Combine oats, flour, sugar, baking powder, cinnamon, and salt in a large bowl and stir well.

In a separate bowl, combine pudding, butter, soymilk, and egg substitute. Blend well with a whisk.

Add pudding mixture to dry mixture, stirring until just blended. Slowly fold in peaches and blueberries.

Divide mixture evenly into a 12-cup muffin pan sprayed with nonstick spray or lined with baking cups. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.

MAKES 12 SERVINGS

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snazzy blueberry scones

Posted on July 19, 2009 by william

snazzy blueberry scones
(from Hungry Girl)

Ingredients

* 2/3 cup regular oats (not instant)
* 1/3 cup Bisquick heart Smart baking mix
* 3/4 cup blueberries
* 1/3 cup light vanilla soymilk
* 1 tablespoon brown sugar (not packed)
* 2 teaspoons light whipped butter or light buttery spread, softened
* 1/2 teaspoon baking powder

Directions

Preheat oven to 400 degrees.

Combine dry ingredients with butter and mix well. Add milk and stir. Then fold berries into the batter.

On a baking pan sprayed with nonstick spray, divide batter into 4 mounds (leave room in between ‘em – they expand!).

Bake for 10 minutes.

MAKES 4 SERVINGS

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ooey gooey chocolate cherry muffins

Posted on July 19, 2009 by william

ooey gooey chocolate cherry muffins
(from Hungry Girl)

Ingredients

* 1 box No Pudge! Original Fat Free Fudge Brownie Mix
* 1 cup Fiber One bran cereal (original), crushed
* 2/3 cup light cherry pie filling
* 1/4 cup light vanilla soymilk

Directions

Preheat oven to 400 degrees.

In a bowl, mix all of the ingredients together. Place batter evenly into a 12-cup muffin pan sprayed with nonstick spray or lined with baking cups. Bake in the oven for 20 minutes.

MAKES 12 SERVINGS

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dreamy chocolate peanut butter fudge

Posted on July 19, 2009 by william

dreamy chocolate peanut butter fudge
(from Hungry Girl)

Ingredients

* One 18.3-ounce box Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix
* 2 cups canned pure pumpkin
* 2 tablespoons reduced-fat peanut butter, at room tempature

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, but don’t add anything else!).

Spray a square baking pan (9″ x 9″ works best) 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.

MAKES 36 SERVINGS

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meat-lovers’ cheesy pasta

Posted on July 19, 2009 by william

meat-lovers’ cheesy pasta
(from Hungry Girl)

Ingredients

* 1 package House Foods Tofu Shirataki, Spaghetti Shape
* 3 ounces cooked boneless skinless lean chicken breast, cut into bite-sized pices
* 1 1/2 ounces ground-beef-style soy crumbles, thawed if previously frozen
* 1/3 cup shredded fat-free cheddar cheese
* 1/2 cup canned tomato sauce
* 1/8 teaspoon garlic powder
Salt and black pepper, to taste

Directions

Rinse 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.

Heat chicken and soy crumbles, either in a pan sprayed with nonstick spray or in the microwave.

Combine noodles, chicken, crumbles, cheese, tomato sauce, and garlic powder, and mix well.

Microwave entire dish for 1 additional minute. Season to taste with salt and black pepper. Enjoy your feast!

MAKES 1 SERVING

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