by Lisa Lillien
Preheat broiler.
Stir all fruit together in a bowl. Cover and refrigerate.
Using a sharp serrated knife, carefully cut sixteen ¼-inch-thick slices from the baguette. (Save any remaining bread for another use.) Lay bread slices in a single layer on a large baking sheet. Set aside.
Place butter in a small microwave-safe bowl and microwave until just melted. Add cinnamon and sweetener and mix well. Brush the tops of the bread slices with butter mixture.
Place the baking sheet about 5 inches beneath the broiler and let broil for 3 minutes, or until tops are slightly bubbly.
Evenly distribute chilled fruit among the bread slices. Top each with a teaspoon of yogurt.
Enjoy!
MAKES 8 SERVINGS
You’ll Need: bowl, baking sheet, nonstick spray, toothpicks
Prep: 10 minutes
Chill: 15 minutes
Cook: 20 minutes
exploding chicken taquitos
Gotta be honest, I was hesitant to try out canned chicken in this recipe. (I was a little scared of it!) Turns out, I had nothing to worry about. It ROCKS. And yes, they actually do explode. But in a good and non-dangerous way. I promise…
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PER SERVING (2 taquitos): 197 calories, 2.5g fat, 594mg sodium, 22.5g carbs, 3g fiber, 2g sugars, 20.5g protein
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Ingredients
One 9.75-ounce (or 10-ounce) can 98% fat-free chunk white chicken breast in water, drained and flaked
½ cup salsa
1/3 cup shredded fat-free cheddar cheese
¼ teaspoon dry taco seasoning mix
Eight 6-inch corn tortillas
Optional dips: red enchilada sauce, additional salsa, fat-free sour cream
Directions
Preheat oven to 375 degrees.
In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
Prepare a baking sheet by spraying with nonstick spray, and set it aside.
Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
Bake in the oven for 14 to 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream!
MAKES 4 SERVINGS
For a pic of this recipe, see the second photo insert. Yay!
You’ll Need: 12-cup muff in pan, nonstick spray, large skillet, bowl, rolling pin, pizza cutter (optional)
Prep: 20 minutes
Cook: 15 minutes
tomato bacon tarts
Flaky pastry dough with creamy bacon and tomato?! How on EARTH can these be guilt-free?
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PER SERVING (1 tart): 104 calories, 5.25g fat, 409mg sodium, 12g carbs, <0.5g fiber, 3g sugars, 3.5g protein
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Ingredients
8 slices center-cut bacon or turkey bacon
2 small tomatoes, deseeded, finely chopped, patted dry
1 small onion, finely chopped
¾ cup fat-free mayonnaise
1 teaspoon garlic powder
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
2 tablespoons reduced-fat Parmesan-style grated topping
Directions
Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray and set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add bacon and cook until crispy. Remove from heat and let cool.
Add tomatoes, onion, mayo, and garlic powder to a bowl. Once cool enough to handle, chop bacon and add to the bowl as well. Mix thoroughly and set aside.
Roll dough out into a 12-inch by 9-inch rectangle. Using a knife or pizza cutter, cut into 12 squares.
Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little “dough cup” for the bacon mixture.
Evenly distribute mixture among the cups. Sprinkle ½ teaspoon grated topping over each cup.
Bake in the oven for about 12 minutes, until golden brown. Let cool slightly, and then enjoy!
MAKES 12 SERVINGS
You’ll Need: bowls, 12-cup muff in pan, nonstick spray, baking cups (optional)
Prep: 15 minutes
Cook: 20 minutes
corndog millionaire muffins
Yes, I shoved no-guilt hot dogs into low-calorie corn muff ins. It’s a VERY HG thing to do, and it’s REALLY pretty delicious. So try ’em before you start pointing and laughing…
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PER SERVING (1 muffin): 160 calories, 2g fat, 636mg sodium, 27g carbs, 1g fiber, 6.5g sugars, 9g protein
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Ingredients
2/3 cup all-purpose flour
½ cup yellow cornmeal
2 ½ tablespoons Splenda No Calorie Sweetener (granulated)
2 ½ tablespoons granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
1 cup canned cream-style corn
½ cup fat-free liquid egg substitute
½ cup fat-free sour cream
7 fat-free or nearly fat-free franks
Directions
Preheat oven to 375 degrees.
Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate small bowl, mix corn, egg substitute, and sour cream. Stir thoroughly. Add contents of the small bowl to the large one, and stir until completely mixed.
Cut 2 franks in half, leaving you with 4 cocktail-sized franks. Cut each of the halves into 6 pieces, leaving you with 24 “coins.” Set aside. (You’ll use these to top the muffins.)
Chop the remaining franks into very small pieces. Add those to the large bowl, and stir until they are integrated into the batter.
Line 8 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 8 cups. Top each muffin with 3 of the frank “coins.”
Bake in the oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and then enjoy!
MAKES 8 SERVINGS
For a pic of this recipe, see the second photo insert. Yay!
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For Weight Watchers POINTS® values and photos of all the recipes in this book, check out hungry-girl.com/book.
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You’ll Need: 12-cup muff in pan, nonstick spray, bowl
Prep: 15 minutes
Cook: 15 minutes
fiesta bites
Each one of these things is a little party exploding with Mexican flavor and fun. Weeeeeeee!
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PER SERVING (1 “bite”): 55 calories, 0.5g fat, 190mg sodium, 6g carbs, 0.5g fiber, 0.5g sugars, 6g protein
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Ingredients
12 small square wonton wrappers
2 tablespoons taco sauce
1 tablespoon fat-free cream cheese, room temperatur
1 teaspoon dry taco seasoning mix
One 9.75-ounce (or 10-ounce) can 98% fat-free chunk white chicken breast in water, drained and flaked
¼ cup canned black beans, drained and rinsed
¼ cup corn, thawed from frozen
¼ cup shredded f
at-free cheddar cheese
1 plum tomato, chopped
Optional: salt and black pepper
Directions
Preheat oven to 350 degrees.
Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides.
Lightly spray wrappers with nonstick spray. Bake in the oven for about 4 minutes, until the corners begin to brown. Leaving the oven on, set muffin pan aside to cool.
Mix taco sauce, cream cheese, and taco seasoning together in a bowl. Add chicken and stir until coated. Add beans, corn, and cheddar cheese, and stir well. If you like, season to taste with salt and pepper.
Evenly distribute mixture into the wonton shells, about 2 tablespoons each. Return pan to the oven and bake for about 8 minutes, until the chicken mixture is hot.
Once cool enough to handle, remove the filled wonton shells and top evenly with tomato. Serve and enjoy!
MAKES 12 SERVINGS
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Extra, Extra!
Looking for more to make with canned black beans? Whip up the Santa Fe Cheesy Chicken Stir-Fry or the Bursting Burrito Bowl!
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You’ll Need: large pot with a lid, nonstick spray
Prep: 15 minutes
Cook: 25 minutes
yumbo gumbo
This soup is hearty, thick, delicious, and CRAMMED with shrimp. There’s no way anyone would ever believe how low in calories and fat grams it is.
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PER SERVING (1 cup): 133 calories, 1.25g fat, 710mg sodium, 14g carbs, 2.5g fiber, 7g sugars, 17g protein
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Ingredients
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup chopped onion
One 14.5-ounce can stewed tomatoes, not drained
1 cup Spicy Hot V8 vegetable juice
1 tablespoon cornstarch
1 cup frozen cut okra
2 teaspoons dry Cajun seasoning, or more to taste
1 teaspoon Frank’s RedHot Original Cayenne Pepper Sauce, or more to taste
8 ounces raw shrimp, peeled, tails removed, deveined
8 ounces white crabmeat (about two 6-ounce cans drained)
Black pepper, to taste
Directions
Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender.
Add tomatoes, vegetable juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add okra, Cajun seasoning, and hot sauce. Stir and bring mixture to a boil.
Reduce heat to low. Cover and let simmer for 10 minutes.
Add shrimp, and continue to simmer until shrimp are opaque and cooked through, about 3 to 4 minutes. Add crabmeat and ¾ cup water. Raise heat to medium, and return to a boil.
Remove pot from heat, cover, and let thicken for 5 minutes. Season to taste with black pepper. If you like, add a little more Cajun seasoning and Frank’s RedHot. Enjoy!
MAKES 5 SERVINGS
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HG Alternative!
For a more traditional gumbo, add ¾ cup cooked brown rice to the pot just before you cover it during the last step. Each serving will then have 165 calories, 1.5g fat, 710mg sodium, 21g carbs, 3g fiber, 7g sugars, and 17.5g protein.
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You’ll Need: medium pot, nonstick spray
Prep: 10 minutes
Cook: 15 minutes
sloppy franks
Sloppy Joes have nothing on these. NO-THING. This one’s a hit with men and kids, too. So don’t hog the Sloppy Franks, people!
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PER SERVING (1 “sloppy frank”): 170 calories, 2g fat, 1,097mg sodium, 31.5g carbs, 3.5g fiber, 8g sugars, 10g protein
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Ingredients
½ cup chopped onion
½ cup chopped red bell pepper
6 fat-free or nearly fat-free franks, chopped into small pieces
One 15.5-ounce can Hunt’s Manwich Original Sloppy Joe Sauce
6 light hot dog buns (about 80 calories each)
Directions
Bring a pot sprayed with nonstick spray to medium-high heat. Add onion, bell pepper, and franks, and cook for 6 to 8 minutes, until veggies are browned and franks are just slightly crispy.
Reduce heat to medium and add sauce. Stirring occasionally, cook until heated throughout.
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HG Tip!
For more sloppy deliciousness, check out the nuke ’n chew Sloppy Joe-chiladas!
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Evenly distribute sloppy frank mixture among the hot dog buns, about ½ cup mixture per bun. Serve and enjoy!
MAKES 6 SERVINGS
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HG Alternative!
Can’t find 80-calorie buns? No worries! Get the lowest-calorie ones you can find, and adjust the nutritionals for this recipe accordingly.
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You’ll Need: bowl, handheld electric mixer, large sealable plastic bag
Prep: 20 minutes
holy moly cannoli cones
These might actually be the cutest food items in the entire book. But let’s put adorableness aside for a moment…they TASTE AWESOME!!! Try serving these at parties and your events will immediately become 37 percent more enjoyable.
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PER SERVING (1 cannoli cone): 134 calories, 1.75g fat, 184mg sodium, 21g carbs, 0g fiber, 10.5g sugars, 6g protein
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Ingredients
1 cup plus 2 tablespoons fat-free ricotta cheese
2/3 cup Cool Whip Free, thawed
2½ tablespoons Splenda No Calorie Sweetener (granulated)
1 tablespoon sugar-free fat-free vanilla instant pudding mix
1 tablespoon powdered sugar
2 tablespoons mini semi-sweet chocolate chips, divided
6 sugar cones (like the kind by Keebler)
Directions
Place all ingredients except chocolate chips and sugar cones in a medium bowl. Using a handheld electric mixer set to high speed, mix until fully combined and fluffy. Fold in half of the chocolate chips.
Transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.
Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
Eat and enjoy!
MAKES 6 SERVINGS
For a pic of this recipe, see the second photo insert. Yay!
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HG Alternative!
If you can’t find fat-free ricotta, go for low-fat or light—then each Cannoli Cone would have 145 calories and 4 grams of fat.
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You’ll Need: bowl, rolling pin, pizza cutter (optional), 12-cup muff in pan, pastry brush (optional)
Prep: 20 minutes
Cook: 15 minutes
jammin’ tarts
These are sooooo cute…and sweet…and fruity…and yummy…and fun. And that’s all I have to say about ’em. Oh, they’re also easy to make. Okay, now I’m done.
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PER SERVING (1 tart): 43 calories, 1.5g fat, 80mg sodium, 8.5g carbs, <0.5g fiber, 1g sugars, 1g protein
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Ingredients
½ cup sugar-free jam or preserves (any flavor)
1 teaspoon cornstarch
Dash salt
1 tablespoon flour
½ package Pillsbury Crescent Recipe Creations Seamless
Dough Sheet
1 egg white or 2 tablespoons liquid egg whites
1 tablespoon powdered sugar
Directions
Preheat oven to 350 degrees.
In a small bowl, thoroughly mix jam, cornstarch, and salt, and set aside.
Prepare a dry surface by dusting it with some of the flour. Dust a rolling pin with the flour, as well.
Roll dough out to about 1/8-inch thickness. Using a knife or pizza cutter, cut into 12 squares.
Place each square into a cup of a 12-cup muffin pan, and press it into the bottom and sides, creating a little dough “cup” about ½-inch tall.
Using a pastry brush or your fingers, lightly brush dough cups with a thin layer of egg white. (You do not need to use all the egg white.) Spoon 2 teaspoons jam mixture into the center of each cup, leaving room around the edges for it to melt and spread.
Bake in the oven for 10 to 12 minutes, until dough cups start to turn golden brown. Let cool for several minutes.
If needed, run a knife along the edges of the tarts to release them from the pan. Sprinkle with sugar and enjoy!
MAKES 12 SERVINGS
For a pic of this recipe, see the second photo insert. Yay!
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Extra, Extra!
It’s best to use the refrigerated dough soon after you open it. So make a second batch of this recipe ASAP, or make some Creamed Corn–Cheese Bites!
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You’ll Need: bowls, 12-cup muff in pan, baking cups (optional), nonstick spray, toothpick
Prep: 30 minutes
Cook: 15 minutes
frosted apple pie cupcakes
These cupcakes are perfectly apple-y with a sweet cinnamon frosting. I LOVE CUPCAKES!!!
