Saturday, January 28, 2012

HG Sausage Egg n Cheese CHICKgriddle

"Mmmmm"..That is the only noise I could manage as my eyes rolled back in my head in pure food pleasure! This recipe is pretty much to DIE for..especially if you are haunted by those yummy McGriddles at McDonald's that pretty much take half of your daily WW points for the ENTIRE DAY! These are an amazing swap! And for only 5WWPP, they are just mmmmmmmmAzing! Brian gives it 4.5 out of 5 stars!
This yummy recipe comes from HG's newest book, 300 Under 300, page 58.

Sausage, Egg 'N Cheese Chickgriddle

* 1 teaspoon light whipped butter or light buttery spread
* 2 1/2 Tbsp Sugar-Free pancake syrup (I use Hungry Jack SF Butter flavor)
* 1 1/2 Tbsp. whole-wheat flour (I just used regular, not a big diff in the nutrtition)
* 1/4 teaspoon baking powder
* 1 frozen meatless or turkey sausage patty with about 80 calories (Morning Star brand)
* 1 slice fat-free American (Not a fan of Fat Free, so I used half a slice of 2%..honestly it fit better on this sandwich and kept the yummy cheese flavor I love)
* 1/4 cup fat-free liquid egg substitute (I used egg whites)
* optional dip: More syrup (nahhh)


1. To make the pancake batter, place butter in a microwave bowl and nuke about 10 seconds (until melted).

2. Add 2 1/2T. syrup, 1 1/2 T. flour, and 1/4t. baking powder, and mix thoroughly.

3. Bring a skillet with nonstick spray to medium heat on stove. Add batter to form 2 small pancakes and make about 2-3 minutes on each side (until golden brown) flipping CAREFULLY.

4. In the mean time, microwave sausage 1-1 1/2 minutes (what the package says).

5. In a separate (smaller) skillet, spray and bring to medium heat. Pour in eggs and let cook a few minutes until hard enough to flip. (Do not scramble). When done, break in fourths for the sandwich.

6. Layer time! First, pancake, then sausage, then half of cheese, then egg, cheese then top with other pancake!

7. Voila!! Yumminess! (Try not to eat it all before you sit down..yes..they are THAT good!)

Breakdown (entire recipe):
205 calories
6g fat
774mg sodium
18g carbs
1.5 fiber
1.5g sugar
17.5g protein

***NEXT TIME: I am going to try it with veggie bacon, which will shave off 1WWPP....AND..I may try just an egg and cheese one, which will shave off 2WWPP!!***

Friday, January 27, 2012

Skinny Nuggets

This recipe is adapted from Gina's Skinny Recipes and can be found here. I like to cut my pieces extra small so that it feels like I get more.

Skinny Chicken Nuggets

16 oz (2 large) skinless boneless chicken breasts, cut into even bite sized pieces
salt and pepper to taste
* 2 tsp olive oil (I used egg whites)
* 6 tbsp whole wheat Italian seasoned breadcrumbs (I used Fiber One)
* 2 tbsp panko
* 2 tbsp grated parmesan cheese
* olive oil spray


 1. Pour egg whites over chicken in 1 bowl. In separate bowl combine 6T. bread crumbs/fiber one, 2T. panko, 2T. parmesan cheese, and I usually go on and throw in the salt and pepper at this time.

 2. A couple at a time, add the chicken bits to the crumbs, shake around and place in a sprayed baking dish.

 3. Place in a preheated over (425) and bake 8-10 minutes. Halfway through take out and flip, then cook another 5 minutes or so. 

 4. Enjoy with dipping sauce...Orrr.....
5. Toss with wing sauce! mmmm!!!

Basically...4 WWPP per 4 oz..Or just 1WWPP per ounce

Saturday, January 21, 2012

HG BBQ Beef Cups (Or Burger Cups)

So my mom stole my BBQ sauce and I didn't realize it was gone until halfway through this recipe! So..I had to change it up a they became more like cheeseburger cups then BBQ cups. They were actually really good! Brian gives them 4 out of 5 stars. Next time I will try them with the actual BBQ sauce. It comes from Hungry Girl 1-2-3, p. 96. I served these babies up with some baked beans and Slammin' Slaw.

Backyard BBQ Beef Cups

* 12oz. raw extra-lean ground beef
* 1 small onion, finely chopped
* 3/4 cup bbq sauce (I used about 1/4-1/3 cup ketchup and 2-3T. mustard)
* 1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet


1. Preheat oven to 375. Spray a 12-cup muffin pan with nonstick spray and set aside.
2. Bring a large skillet sprayed with nonstick spray to medium heat. Add beef and onion. Stir frequently and cook until beef is crumbled and browned, and onion is soft, about 8-10 minutes.

3. Reduce heat to low and stir in 3/4c. bbq sauce (Or ketchup/mustard mixture). Stir until coated.

4. Roll out dough and cut into 12 squares (4 down and 3 across). Press each square into muffin cup to create a 'cup'.

5. Evenly distribute meat mix. Bake 12-15 minutes until golden brown.

6. I added cheese while hot, then let cool then ENJOY!

Breakdown (per 1/12):
125 calories
4g fat
321mg sodium
15g carbs
<.5g fiber
7g sugar
7g protein

Tuesday, January 17, 2012

HG Corndog Millionaire Muffins

So this recipe came from Hungry Girl 1-2-3 (p. 250), and looked like a good addition to my "cook out" inside dinner! THEY WERE AWESOME! Sometimes when I talk about Hungry Girl recipes on here I think I sound redundant because I like almost everything I make! But I promise you, they are all fan-tab-ulous! Brian gives these muffins 4 out of 5 stars! ....and I even reduced the point value by preparing 10 muffins instead of 8, reducing the WWPP value to 3! WOO!

HG Corndog Millionaire Muffins

* 2/3 cup all-purpose flour
* 1/2 cup yellow cornmeal
* 2 1/2 Tablespoons Splenda
* 2 1/2 Tablespoons Sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup canned cream-style corn
* 1/2 cup fat-free egg substitute
* 1/2 cup fat free sour cream
* 7 fat-free or light franks (I used 5)


1. Preheat oven to 375.

2. Combine 2/3c. all-purpose flour, 1/2c. yellow cornmeal, 2 1/2 Tablespoons Splenda, 2 1/2 Tablespoons Sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt in a large bowl. Mix well and set aside.

3. In a separate bowl mix 1c. corn, 1/2c. egg sub., 1/2c. sour cream. Stir thoroughly.

4. Add contents of the small bowl to the large one and stir until completely mixed.

5. Slice 4 hot dogs into small pieces (leaving the 5th for the topping).

6. Slice last hotdog in thin slices.

7. Distribute mixture between 8 (I did 10) sprayed muffin cups and top with 2-3 hot dog slices.

8. Bake for 15-20 minutes (mine were closer to 20) and enjoy!

Breakdown (1/8):
160 calories
2g fat
636mg sodium
27g carbs
1g fiber
6.5g sugar
9g protein

***I made a mini version of these for the superbowl and they were fantastic! They averaged in at under a point a piece! I daresay, per 2 mini muffins=1WWPP because I only really got in 1 tiny piece of hotdog per muffin..we froze the extra for easy access..YUM!***


Monday, January 16, 2012

HG Pan-fried Chicken Parm

MmmmMMmm! Italian night! This dish came from Hungry Girl 1-2-3 (p. 60). I prefer the oven method, but decided to give the pan a try. Brian liked it, so it's a keeper! I paired it with spaghetti squash to make it an utterly low point meal!

HG Pan-Fried Chicken Parm

* 2 (4oz.) raw boneless skinless lean chicken breast cutlets
* 1/2 cup Fiber One cereal
* 1 1/2 teaspoon italian seasoning
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder, divided
* 1/8 teaspoon salt
* 1/4 cup canned tomato sauce with italian seasoning (or your own spaghetti sauce)
* 1/4 cup fat-free liquid egg substitute
* 1/2 cup shredded reduced fat mozzarella
* Optional: black pepper


1. Place chicken in large sealable plastic bag, and removing as much air as possible, seal the bag. Carefully pound chicken until even. (I decided to just cut each breast in half because mine were rather flat already).

2. Using a blender, grind Fiber One to crumb-like consistency. In a medium bowl, combine crumbs with italian seasoning, 1/4t. garlic powder, 1/4t. onion powder, and salt. Add spices as you like. Mix well.

3. In a small bowl mix tomato sauce with 1/4t. garlic powder and 1/4t. onion powder (or just use your own, like I did).

4. Place egg substitute in bowl and coat raw chicken very well on both sides.

5.Dip chicken into crumbs and coat on both sides.

6. Spray a large skillet with nonstick spray and bring to medium-high heat. Place chicken in skillet and cook for 4 minutes on each side, or until chicken is cooked through.

7. Once chicken is fully cooked, spread 2T. sauce over each cutlet, then sprinkle cheese evenly over cutlets.  Reduce heat to low, cover skilled and cook 2-3 minutes until cheese has melted.

 8. Enjoy!

Breakdown (4 oz. chicken..Since I cut mine in half it would be per 2):
258 calories
6g fat
684mg sodium
16.5g carbs
7g fiber
1g sugar
38.5g protein

Friday, January 13, 2012

Stefy Chili

This is my FAVORITE chili-soup. I got this recipe from one of my roommates at MTSU, Stephanie Bates. She used to make it with cornbread (which I had never had the 2 paired together before) and I LOVED IT! When it was time to move out I just had to get the recipe, and now I make it at least 3 times every winter. Since today was a "snow" day, I decided this was the perfect day to make it!! I paired with my HG Cheesy Cornbread Muffins and made HG Candyland Pie (deconstructed). It was the perfect meal for a "chili" day!

Stefy Chili

* 1 lb. ground beef (to lighten this up a bit I just used 8 oz. LEAN ground beef)
* (16oz.) can tomatoes with onion and garlic
* 1 can red beans (drained)
* 1 can chili beans (NOT drained)
* 1 (8oz.) can tomato sauce
* 2 tsp. chili powder
* 1/2 tsp. salt
* 2/3 cup ketchup
* 1 1/2 cans water (swished in the previous cans)


 1. Brown ground beef in stock pot.

 2. Combine remaining ingredients in the pot.

 3. Let simmer 30-40 minutes. Stir occasionally.

 4. ENJOY!!

Breakdown: per 1 cup (if made with 8oz. LEAN meat)= 4WWPP

Wednesday, January 11, 2012

Chicken Divan

This recipe comes from the book below(p.86) is is Brian-approved!
*NOTE: I halved this recipe when I made it, so the pictures may look like less than what the actual dish would be if prepared according to the normal directions*

Chicken Divan

* 1/4 cup stick margarine
* 3 Tbsp. all-purpose flour
* 1/8 tsp. ground white pepper (I used black pepper)
* 1 (14.5 oz.) can fat free, reduced sodium chicken broth (I used the broth from when I boiled my chicken)
* 1/2 cup fat free, skim milk (I used rice milk)
* 2 Tbsp. dry white wine
* 1 (1 lb.) bag frozen broccoli, thawed
* 1 1/2 cups cooked, chicken breast, cubed (18 oz.)
* 2 Tbsp. grated Parmesan cheese


1. Preheat the oven to 350. Spray an 8x8 square pan with nonstick cooking spray.

2. In a medium skillet, melt the 1/4c. stick margarine.

3. Add the 3T. flour and 1/8t. pepper and stir until smooth. Cook, stirring until needed, until thickened, about 1 minute.

4. Add the broth and cook, stirring constantly, until the mixture thickens and bubbles, 3-4 minutes.

5. Add the milk and wine; reduce the heat to low.

6. Spread the broccoli evenly in the baking dish.

7. Scatter the chicken over the broccoli.

8. Cover evenly with sauce.

9. Top evenly with cheese. Bake until lightly browned, 20-25 minutes.

10. ENJOY!

Breakdown, 1/6:
269 cal
12g fat
75mg cholesterol
360mg sodium
8g carb
2g fiber
3g sugar
32g protein