Yummy HUNGRY GIRL recipes!
Diet Lemon-Lime Soda + Fruity Sorbet
PER SERVING (12 oz. soda + 1/2 cup sorbet): 130 calories, 0g fat, 50mg sodium, 30g carbs, 0.5g fiber, 25g sugars, 1g protein -- PointsPlus® value 3*
Wanna chill? We mean REALLY chill? This'll do the trick. Start with a 12-oz. can (1 1/2 cups) of chilled diet lemon-lime soda. (Our hearts belong to Sprite Zero.) Pour it into a tall glass, and top it off with a 1/2-cup scoop of your favorite fruity sorbet. Lemon? Great. Peach? Perfect. Raspberry? Why not? This is one fancy and super-refreshing float... Just add a straw and sip!
Philly-Style Chicken Melt 
PER SERVING (12 oz. soda + 1/2 cup sorbet): 130 calories, 0g fat, 50mg sodium, 30g carbs, 0.5g fiber, 25g sugars, 1g protein -- PointsPlus® value 3*Wanna chill? We mean REALLY chill? This'll do the trick. Start with a 12-oz. can (1 1/2 cups) of chilled diet lemon-lime soda. (Our hearts belong to Sprite Zero.) Pour it into a tall glass, and top it off with a 1/2-cup scoop of your favorite fruity sorbet. Lemon? Great. Peach? Perfect. Raspberry? Why not? This is one fancy and super-refreshing float... Just add a straw and sip!
PER SERVING (entire recipe): 288 calories, 5.5g fat, 897mg
sodium, 27g carbs, 6g fiber, 6g sugars, 35g protein --PointsPlus® value 7*
Ingredients:
One 4-oz. raw boneless skinless lean chicken breast cutlet, pounded to 1/2-inch thickness
2 dashes salt, divided
2 dashes black pepper, divided
1/3 cup thinly sliced bell pepper (about 1/4th of a pepper)
1/3 cup thinly sliced onion (about 1/4th of an onion)
1/8 tsp. garlic powder
2 slices light bread
1 slice fat-free American cheese
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), divided
Directions:
Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat on the stove. Add chicken, season with a dash each of salt and black pepper, and cook for 4 minutes on one side.
Flip chicken in the pan. Add bell pepper and onion, and sprinkle with garlic powder and remaining dash each of salt and black pepper. Stirring veggies occasionally, cook until veggies have softened and chicken is cooked through, about 5 minutes.
Remove pan from heat. Once cool enough to handle, slice chicken into strips. Set aside.
Lay bread slices flat on a clean dry surface. Top one slice with cheese, chicken, and cooked veggies. Place the other bread slice on top, and evenly spread 1 tsp. butter on the upward-facing side. Set aside.
Clean pan, if needed. Re-spray with nonstick spray and return to medium heat. Place sandwich in the pan with the buttered side down. Carefully spread the remaining 1 tsp. butter on the upward-facing bread slice.
Cook sandwich until hot and toasty, 1 - 2 minutes per side, flipping it gently. (It will be stuffed!)
Remove from heat, slice in half (if you like), and dig in!
MAKES 1 SERVING
HG Tip! To pound the chicken, lay it between two pieces of plastic wrap on a clean and dry flat surface -- or place it in a sealable bag, squeeze out the air, and seal. Using a meat mallet, pound the cutlet until uniform in thickness. Start with the thickest point, and then even out the rest. Tada!
Ingredients:
One 4-oz. raw boneless skinless lean chicken breast cutlet, pounded to 1/2-inch thickness
2 dashes salt, divided
2 dashes black pepper, divided
1/3 cup thinly sliced bell pepper (about 1/4th of a pepper)
1/3 cup thinly sliced onion (about 1/4th of an onion)
1/8 tsp. garlic powder
2 slices light bread
1 slice fat-free American cheese
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), divided
Directions:
Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat on the stove. Add chicken, season with a dash each of salt and black pepper, and cook for 4 minutes on one side.
Flip chicken in the pan. Add bell pepper and onion, and sprinkle with garlic powder and remaining dash each of salt and black pepper. Stirring veggies occasionally, cook until veggies have softened and chicken is cooked through, about 5 minutes.
Remove pan from heat. Once cool enough to handle, slice chicken into strips. Set aside.
Lay bread slices flat on a clean dry surface. Top one slice with cheese, chicken, and cooked veggies. Place the other bread slice on top, and evenly spread 1 tsp. butter on the upward-facing side. Set aside.
Clean pan, if needed. Re-spray with nonstick spray and return to medium heat. Place sandwich in the pan with the buttered side down. Carefully spread the remaining 1 tsp. butter on the upward-facing bread slice.
Cook sandwich until hot and toasty, 1 - 2 minutes per side, flipping it gently. (It will be stuffed!)
Remove from heat, slice in half (if you like), and dig in!
MAKES 1 SERVING
HG Tip! To pound the chicken, lay it between two pieces of plastic wrap on a clean and dry flat surface -- or place it in a sealable bag, squeeze out the air, and seal. Using a meat mallet, pound the cutlet until uniform in thickness. Start with the thickest point, and then even out the rest. Tada!
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