Monday, February 13, 2012

HG Nutty Caramel-Coated Sticky Buns

I found this recipe in one of Hungry Girl's newsletters and just HAD to try it. I am SOOooooo glad I did. IT IS AMAZING! I pinned it on Pinterest, so here is the link. The original recipe says to split the dough into 8 muffin tins, but I split it up into 12, making slightly smaller portions, and each bun about 3-3.5 points each.

HG Nutty Caramel-Coated Sticky Buns

*1/4 cup brown sugar (not packed)
* 1 Tbsp. Light Whipped Butter
* 1 1/2 tsp. Cinnamon
* 1/8 tsp. Salt

* 1 pkg. Reduced Fat Crescent Rolls or Seamless Creations

* 3 Tbsp. fat free or light caramel dip
* 2 Tbsp. Light Whipped Butter
* 2 Tbsp. Sugar-Free pancake syrup
* 1 Tbsp. brown sugar (not packed)
* 3 Tbsp. chopped pecans


1. Preheat oven to 350 and spray a 12-tin muffin pan with nonstick spray. Set aside.

2. To make filling, combine 1/4c. brown sugar with 1T. butter in microwave safe bowl. Microwave 10 seconds (or until butter is mostly melted). Mix in 1 1/2t. cinnamon and 1/8t. salt. Set aside.

3. Lay dough on dry service and create a rectangle that is even all the way around and through. Evenly spread filling on dough, leaving about an inch around the edge. 

4. Tightly roll up from bottom and seal edge. 

5. Cut into 12 equal pieces and place spiral-side up in muffin tin. Set aside.

6. In a microwave safe bowl add all topping ingredients EXCEPT pecans. Microwave about 30 seconds until butter almost all the way melted. Mix well, then add pecans. 

7. Even distribute topping over each bun.

7. Bake in oven until golden brown, about 12-15 minutes.

8. Let cool slightly, remove buns from pan and serve warm. MMMMMM!!!

Breakdown (per bun):
169 cal
7.5g fat
323mg sodium
23.5 carbs
.5g fiber
10.5g sugar
2g protein

Sunday, February 12, 2012

Easy Cinnamon Roll Waffles

So I found this recipe on Pinterest a while ago, thought I pinned it, but when it was time to make it I couldn't find it! Sooooooo..I winged it..and landed a home run! These things are super easy, fast and yummy. Brian and Emily really liked them. Brian gave them 4.5 stars out of 5. I tried them again with Reduced Fat and they worked just great too!

Easy Cinnamon Roll Waffles

* 1 can of Pillsbury cinnamon rolls


1. Spray iron with nonstick spray then preheat waffle iron to medium-high.

2. Place each cinnamon roll cinnamon side up.

3. Let cook about 5 minutes or until browned.

4. Remove from waffle iron.

5. Ice the waffles and enjoy!

Friday, February 10, 2012

HG Chili Dog Chili

So..I was looking for a hearty dish that was low in points and yummy..and this one did it for me! Unfortunately I had different ingredients, but it still was yummy! It's wild how much like a chili dog this soup tastes and smells like! This comes from Hungry Girl: 300 Under 300, page 408..of course I changed some of the stuff around.

HG No-Buns-About-It Chili Dog Chili

* 2 (14.5oz) cans stewed tomatoes, mexican style if available (not drained) --(I didn't have this so I used 1 Fire-rosted with garlic, and one can diced with garlic and onion)
* 2 green bell peppers, chopped (I used 1 yellow pepper..not a huge fan of peppers in stew/soup)
* 1 large onion, chopped
* 1 large tomato, chopped
* 5 light hot dogs
* 1 (15oz.) can red beans, drained and rinsed
* 1 1/2 Tbsp. yellow mustard
* 1/2 tsp. chili powder
* 1/2 tsp. ground cumin
* 1/8 tsp. garlic powder
* Optional: salt, black pepper, cayenne pepper
* Optional toppings: fat free shredded cheese


1. Roghly chop stewed tomatoes, reserving juice. Set aside.

2. Bring a large pot sprayed with nonstick spray to medium-high heat on the stove. Add chopped peppers and onions and cook until softened, about 5 minutes.

3. Add chopped (fresh) tomato, give mixture a stir and cook another 1 minute.

4. Add stewed tomatoes and juice to the pot, and remaining ingredients (except optional ones). Raise heat and bring to boil.

5. Reduce heat to medium low and cover allowing to simmer for 20 minutes. Stir occasionally.

6. Remove from heat and remove lid to allow chili to thicken for about 20 minutes.

7. Add additional seasonings as needed, then serve with optional topping.

Breakdown(per 1 cup):
129 cal
1.25g fat
834mg sodium
22g carbs
5g fiber
8g sugars
9.5g protein

Wednesday, February 8, 2012

HG Chocolate-Chippy Cheese Danish

I am a sucker for cheese danishes, so I thought I would give this one a try! It has a different taste than a regular pastry, but it is oddly addicting! The slices are a bit small for 4WWPP, but it's understandable since it contains mostly bread. I wouldn't mind trying these without the chocolate chips. The recipe comes from Hungry Girl: 300 Under 300, page 106.

HG Chocolate-Chippy Cheese Danish

* 1 1/2 tsp. Truvia
* 1 tsp. powdered sugar
* 1 tsp. cornstarch
* 1 drop vanilla
* 1 Tbsp. Marshmellow Creme
* 1 Tbsp. Fat Free Cool Whip, thawed

* 4oz. fat free cream cheese, room temp
* 2 Tbsp. Truvia (more like 1-1 1/2)
* 1 Tbsp light vanilla soymilk (I used rice milk)
* 1/2 tsp. vanilla
* 1/4 tsp. cinnamon
* 1/4 cup old-fashioned oats
* 2 Tbsp. mini semi-sweet chocolate chips
* 1 pkg. Pillsbury Crescent Recipe Creations Seamless Dough Sheet


1. Preheat oven to 350.

2. Make icing by combining 1 1/2t. Truvia, 1t. powdered sugar, 1t. cornstarch in a small micro-safe bowl.

3. Add drop of vanilla and 1 1/2t. cold water. Mix until ingredients have dissolved.

4. Add 1T. marshmallow creme and microwave 5 seconds, or until creme is soft enough to mix. Stir until smooth.

5. Add 1T. Cool Whip and stir again until combined. Refrigerate until ready to ice danish.

6. In a medium bowl, combine the 4oz. cream chz, 2T. Truvia (or less), 1T. soymilk, 1/2t. vanilla,  and 1/4t. cinnamon. Stir until mixed.

7. Fold in 1/4c. oats and 2T. choc chips. Set aside. (this is the filling)

8. Roll out the dough on a baking sheet (sprayed with nonstick spray). Make sure it is even thickness all the way around. 

9. Spool filling length-wise in the middle third of the pastry.

10. Cut 1in. strips on both sides and then "braid" pastry together by criss-crossing each side, one at a time.

11. Seal both sides so the filling will not come out.

12. Bake in oven 15-20 minutes or until golden brown and crispy. Allow to cool completely.

13. Just before serving, drizzle pastry with icing. Cut into 8 slices and enjoy.

(Refrigerate leftovers)

Breakdown (1/8):
141 cal
6g fat
313mg sodium
18.5g carbs
.5g fiber
6g sugar
4g protein

Tuesday, February 7, 2012

HG Frozen Strawberry Bars

I made this because I still had half a can of fat free condensed milk, and they looked good! They areeee good! They taste like a strawberry smoothie on a bar! It comes from Hungry Girl's webpage, here.

HG Frozen Strawberry Bars

For Crust:
* 1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
* 3 tbsp. Sweetner (I use truvia, and a little less than 3T.)
* 1 tsp. cinnamon

For Filling
* Half a 14-oz. can (1/2 cup plus 2 tbsp.) fat-free sweetened condensed milk
* 2 cups frozen strawberries, slightly thawed
* 16 oz. (2 cups) fat-free strawberry yogurt (I used nonfat vanilla, Kroger brand)
* 1 cup Cool Whip Free, slightly thawed
* 1 tsp. vanilla extract


1. Preheat oven to 350 degrees.

2. In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted; set aside.

3. In a blender or food processor, grind both types of cereal to a breadcrumb-like consistency. 

4. Transfer to a bowl, and add butter mixture, Splenda, and cinnamon. Stir until mixed well. 

5. Spray an 8-inch by 8-inch baking dish (I used 9x9) with nonstick spray. Evenly distribute crust mixture along the bottom of the dish, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges, but not up the sides.

6. Bake in the oven for 10 minutes; remove and let cool.

7. Add all ingredients for filling to the blender. Blend at high speed until completely mixed and smooth. 

8. Pour evenly over the crust in the baking dish, covering it completely. Cover and freeze for 6 hours, or until firm.

9. Before serving, remove from freezer and let thaw for 5 - 10 minutes. Cut into 9 squares and enjoy!


Breakdown (1 bar):
173 cal
2.75g fat
142mg sodium
35g carbs
5g fiber
21.5g sugar
4g protein

HG Lasagna Cupcakes

This is a hearty little cupcake! Personally, I'm not a huge fan of meat sauce, so it didn't do much for me in that sense, so next time I may try with just marinara sauce, or use veggie sausage crumbles. Brian gives this one a 3.5 rating out of 5. The recipe comes from Hungry Girl: 300 Under 300, page 188.

HG Lasagna Cupcakes

* 12oz. raw lean ground turkey
* 1/4 tsp. salt, divided
* 1/8 tsp. pepper
* 1 cup chopped onion
* 1/2 cup chopped mushroom (I used 1 can, drained)
* 1 (14.5oz) can crushed tomatoes
* 1 1/2 tsp. chopped garlic, divided
* 1/2 tsp. italian seasoning
* 1 (10oz.) pkg. frozen spinach, thawed
* 1 1/2 cups fat-free ricotta cheese (I use low fat)
* 1/4 cup fat free liquid egg
* 24 small square wonton wrappers
* 1 1/2 cups shredded part-skim mozzarella cheese

1. Preheat oven to 375.

2. Bring large skillet sprayed with nonstick spray to medium-high heat. Add turkey and season with 1/8t. salt and 1/8t. pepper. Cook and crumble until no longer pink, about 5 minutes.

3. Add 1c. onion and 1/2c. mushrooms and stirring often cook until veggies are soft, about 6 minutes.

4. Reduce heat to low and add can of crushed tomatoes, 1t. garlic, and 1/2t. italian seasoning to the skillet. Stir occasionally and simmer 10 minutes. Set aside.

5. Meanwhile, squeeze out liquid in thawed spinach with a paper towel.

6. Combine spinach, 1 1/2c. ricotta, 1/4c. egg sub, remaining 1/8t. salt, and 1/2t. garlic. Mix well and set aside.

7. Spray 12-cup muffin tin with nonstick spray and press 1 wonton wrapper in each cup. 

8. Evenly distribute about half of spinach mixture and press into the cup.

9. Top with half of tomato mix evenly distributed between each cup and pressed in.

10. Top with 1 T. of mozz cheese on each cup.

11. Place another wonton wrapper onto each cup and press in carefully.

12. Evenly distribute remaining spinach mix between cups.

13. Top with remaining tomato mix, pressing in.

14. Sprinkle each cup with another 1T. of mozz chz.

15. Bake in the oven about 10 minutes (until cheese melted and edges are browned.

16. Allow to cool and then enjoy!

Breakdown (per cup):
165 cal
4.75g fat
390mg sodium
14g carbs
1.25g fiber
3g sugar
15g protein