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Posts Tagged ‘hungry girl’

Kate Langenburg/A &E Groove

I know, the title to this blog post has a really weird name. It’s okay. Just because it’s new doesn’t mean that it has to be completely alien and strange. Give this yummy HungryGirl recipe a shot, then make your decision.

Ingredients:

  • 1 package House Foods Tofu Shirataki Fettucine Shaped Noodle Substitute
  • 1/2 cup small broccoli florets
  • 1/2 cup red pepper chunks
  • 1/2 cup large zucchini chunks
  • 1 wedge Laughing Cow Light Original Swiss cheese
  • 1 tbsp. fat-free sour cream
  • 2 tsp. reduced fat grated parmesan style topping
  • salt and pepper, to taste
  • Optional: garlic powder, chili powder (I STRONGLY recommend the garlic powder)
Yum! Deliciousness. Photo from hungrygirl.com.

Yum! Deliciousness. Photo from hungrygirl.com.

Step 1: Place all the veggies in a medium sized microwave-safe bowl with 2 tbsp. water. Cover bowl and microwave for 2-3 minutes until the veggies are fully steamed. Then drain the water and set aside.

Step 2: Drain and rinse noodles well. Dry the noodles thoroughly, using a paper towel to soak up any excess moisture. Then slice up the noodles a bit to make for easier eating! 

Step 3: Place the noodles in a microwave safe bowl and top it all off with the cheese, sour cream, and parmesan topping. Microwave for one minute.

Step 4: Take it out, stir, then microwave for another minute. Mix in the veggies and season well with salt and pepper. Add the garlic powder!

Might I add that you don’t have to stick to just the veggies in this recipe. I added different kinds and even took out the zucchini the last time I made this. (I’m not much of a zucchini fan.)

Also, I have to say a quick word about tofu shirataki noodles — they don’t really taste like pasta. I just want to get that out there. Don’t expect it to taste like a homecooked italian fettucine meal. It does taste very good, but it has a little different flavor and texture happening. It’s good in a different kind of way.

However, the entire recipe is only about 150 calories…and you don’t have to share. It makes one serving and is very filling. Bon appetit!

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Kate Langenburg/A&E Groove

It’s my favorite time of the day. Blog time. Today I’m feeling rather hungry, so I want to give you this great recipe if you need a snack in your life right now like I do. This nice little snack mix from Hungry Girl will certainly lift your spirits and your taste buds!

Ingredients:

  • 2 Nature Valley Crunchy Granola Bars (that’s 1pack), Peanut Butter flavor
  • 3/4 cup Cocoa Puffs cereal…yum
  • about 1 cup Gerber Finger Foods Fruit Puffs, Banana flavor
  • 1 ounce (about 1 cup) freeze dried strawberries
Oh gosh, this stuff is good. Photo from hungrygirl.com.

Oh gosh, this stuff is good. Photo from hungrygirl.com.

Step 1: Using a sharp knife, cut the granola bars into small bite sized pieces.

Step 2: Place granola pieces along with the other ingredients into a sealable plastic bag or in an airtight container with a lid.

Step 3: Shake it up!

How easy is that? You’ve got yourself such a delicious snack to take to work, take on a hike, or just munch on whenever.

Some people might get a little weirded out at the mention of the Gerber Fruit Puffs just because they’re considered to be baby food. Believe me, I was a little apprehensive at first. But then when I tried them, I absolutely loved their flavor (and their low calories). You could really just eat those for a snack if you wanted to.

And what’s the calorie count? 110 calories per 3/4 cup. Not bad for a snack with such big flavor.

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Hungry Girl's Top Banana Bread. Photo from hungrygirl.com.

Hungry Girl's Top Banana Bread. Photo from hungrygirl.com.

Kate Langenburg/A&E Groove

This is by far the sweetest, most succulent, delicious banana bread recipe I have stumbled upon. (And that’s saying a lot because I LOVE banana bread.)

Of course, it’s from the Hungry Girl cookbook, 200 Under 200. If you don’t have the book, don’t worry! You can get more information on this recipe and other great eats from the Hungry Girl website.

Another thing I really like about this bread is that the servings are HUGE. So not only is it healthy and tasty, but it’s also satisfying. You can have it for a snack, an appetizer, a side dish,  a dessert or even for breakfast on-the-go. It’s so versatile!

Ingredients:

  • 1 1/4 cups whole wheat flour
  • 1/4 cup all purpose flour
  • 3/4 cup Splenda No Calorie Sweetener (granulated) — or 1/2 cup works, too
  • 1 1/2 cups mashed ripe bananas (about 3 whole bananas)
  • 1/2 cup fat-free liquid egg substitute
  • 1/2 no sugar added applesauce
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Step 1: Preheat oven to 350 degrees.

Step 2: In a large mixing bowl, combine both flours, Splenda, baking powder, cinnamon, and salt. Mix ’em well.

Step 3: In a medium mixing bowl, combine bananas, egg substitute, applesauce, and vanilla extract. Mix ’em well. Add these ingredients to the dry ingredients and blend them together.

Step 4: Spoon batter into a large loaf pan (9 inches by 5 inches) that has been sprayed with nonstick spray. Bake for 50 minutes or until a knife inserted in the middle of the loaf comes out clean.

Step 5: Allow the loaf to cool slightly, then cut into 8 slices. (Each slice has only 140 calories and about 4 grams of fiber.)

You can add some Cool Whip if you want. It adds a little something extra-delicious. Also, this bread will turn out very moist because of the applesauce and egg substitute. Because of it’s moisture, it has a tendency to go bad quicker than other breads. It is my suggestion that you eat it immediately after baking. And anyway, it tastes better warm.

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