Saturday, July 23, 2011

Bacon Meat Loaf

Another from Hungry Girl.

  • 5 slices turkey bacon
  • 1 cup chopped mushrooms (canned)
  • 1/2 cup chopped onion (I omitted, and used minced onions)
  • 1 lb. raw extra-lean ground beef
  • 1/2 cup canned crushed/diced tomatoes
  • 3 tbsp. light hickory-flavored BBQ sauce, divided
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 2 tbsp. reduced sugar ketchup

  1. Preheat oven to 400 degrees. Spray a loaf pan with nonstick spray and set aside.
  2. Microwave bacon until crispy, then crumble when cooled.
  3. Place mushrooms, minced onions, three-fourths of the bacon in a large bowl, and set the rest aside for topping. To the bowl, add beef, tomatoes, 2 tbsp. BBQ sauce, salt, pepper, onion powder, and garlic powder. Mix thoroughly.
  4. Transfer mixture to the loaf pan; if needed, smooth out the surface with the back of a spatula or spoon. Set aside.
  5. In a small bowl, combine ketchup with remaining tablespoon of BBQ sauce and mix well. Evenly top meatloaf with the BBQ-ketchup mixture and sprinkle with remaining bacon.
  6. Bake in the oven until meatloaf is fully cooked, about 50 minutes.

MAKES 5 SERVINGS, 4 servings would only be 185 calories/serving.

Calories 148
Fat 5g
Sat Fat 1g
Cholesterol 62mg
Sodium 813mg
Carbs 3g
Fiber .5g
Sugars 2
Protein 22g

Thursday, July 21, 2011

Shrimp Cocktail Tacos (Hungry Girl Recipe)

  • 1 cup. cooked ready-to-eat shrimp, chopped if large
  • 1/4 salsa (Or use 1/2 cup black bean and corn salsa and skip the next step)
  • 1/4 cup fiesta corn
  • 1/4 cup shredded lettuce
  • 2 corn taco shells or soft corn tortillas (I used 2 large "La Tortilla Factory" low carb soft tortillas, 80 calories each*)
  • Optional toppings: fresh cilantro, fat-free sour cream
  1. Mix shrimp, corn and salsa in a bowl, cover, and refrigerate for 15 minutes.
  2. Evenly distribute lettuce and shrimp-salsa mixture between taco shells.
  3. If you like, top with cilantro and sour cream.

Makes 2 large soft tacos

Nutrition (per taco)
Calories 141
fat 3g
Sodium 900mg
Cholesterol 60mg
Carbs 25g
Fiber 15 (because of tortilla)
Protein 15g

*2 small corn tortillas are also 80 calories, so you could divide the mixture into two smaller tacos instead of 1 large.

Hungry Girl-Fredo

I added spinach to make it heartier/tastier.

  • 1 package shirataki noodles (any kind)
  • 1 wedge Laughing Cow spreadable cheese (any variety)
  • 2 tsp fat free sour cream
  • 1/3-1/2 cup canned spinach, drained
  • 2 tsp reduced fat parmisan cheese
  • Salt, pepper, garlic powder, and minced onion to taste
  • Optional: grilled chicken tenderloin

  1. Rinse noodles VERY well. Microwave them for one minute, then drain them and pat dry.
  2. Add cheeses, spinach and sour cream. Mix thoroughly.
  3. Microwave to help melt cheese further, and mix some more.
  4. Add seasonings to taste. Enjoy.
  5. I've grilled some chicken tenderloins on my Foreman grill before, and added it. It's wonderful! 4 oz of grilled chicken adds 90 calories adn 23 grams of protein!

Makes 2 servings. I added some more veggies to mine in the pic!

Nutrition (partial)
Calories 63
Fat 2g
Sodium 250mg
Cholesterol 5mg
Carbs 6g
Fiber 3g
Protein 4g

Faux Fried Pickles

  • 1/4 cup corn flakes
  • 3 tbsp. panko breadcrumbs
  • 1/8 tsp. black pepper
  • Dash cayenne pepper
  • 40 hamburger dill pickle chips, drained
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • Optional dip: fat-free or light Thousand Island dressing

  1. Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set aside.
  1. Place cereal, panko, and spices in a sealable plastic bag; remove air, and seal. Using the smooth end of a meat mallet (or other heavy utensil), crush mixture through the bag to a breadcrumb-like consistency. Set aside.
  2. Place pickle chips in a bowl, and pat dry with paper towels to remove all excess moisture. Cover with egg substitute and toss to coat. Drain excess egg substitute.
  3. Transfer half of the egg-coated pickle chips to the bag of crumbs. Seal and shake to evenly coat pickle chips with crumbs. Place pickle chips on the baking sheet in an even layer. Repeat with remaining half of the egg-coated pickle chips.
  4. Bake in the oven until coating is crispy, about 25 minutes.
Makes 2 servings of about 65 calories each.

Mexican Pulled Pork Tacos

  • 1 1.25lb pork tenderloin*
  • 1 bell pepper, chopped
  • 1 can rotel
  • 2 teaspoons ground cumin
  • 11/2 teaspoons garlic salt
  • 1 tbsp mince onion
  • 11/2 teaspoons dried oregano
  • 1/2 teaspoon cayenne red pepper
  • 1 can diced green chiles, drained
  • 1 can fiesta corn, drained
  • 3 tablespoons reduced sugar ketchup
  • 5 Soft taco sized (I used low carb) tortillas. About 80 calories each.

Garnish (optional):
1/2 cup fresh cilantro leaves, rinsed and patted dry
Sour cream

1. In 5- to 5 1/2-quart slow cooker, place the minced onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
2. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
3. Remove 11/2 cups liquid from pot and discard. Stir the ketchup into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
4. Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
5. To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.

Makes 5 enchiladas.

Nutrition (1 enchilada, no extras)
Calories 233
Fat 4
Cholesterol 60mg
Sodium 1330mg
Potassium 4mg
Carbs 22g
Fiber 3g
Protein 28g

Slaw and Order (HG Pasta Swap)

  • One 12-oz. bag (4 cups) dry broccoli cole slaw
  • 1 small can Hunts tomato sauce or 1 can crushed tomatoes
  • 1 tsp. garlic powder, or more to taste
  • Dash onion powder, or more to taste
  • Dash each salt and black pepper, or more to taste
  • Dash crushed red pepper, or more to taste
  • Optional reduced-fat Parmesan-style grated topping

  1. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add slaw and 1/4 cup water.
  2. Stirring occasionally, cook until water has evaporated and slaw has softened slightly, about 5 - 8 minutes.
  3. Add tomato sauce, garlic, spices. Stir and continue to cook until hot, about 3 - 4 minutes.
  4. Season to taste with additional spices, if you like.
  5. Top with grated topping if desired. Enjoy!

Makes 2 servings

Nutrition (Partial)
Calories 80
Fat 0g
Carbs 16g
Protein 6g