I am so excited to share with my lovely ladies my top five favorite Hungry Girl recipes. I am sharing a bit of my kitchen with you all because these five recipes are in my dinner rotation every week. DIG IN!

5. Sassy veggie egg rolls

PER SERVING (2 pieces):

82 calories, <0.5g fat, 285mg sodium, 18g carbs, 1.5g fiber, 3g sugars, 3g protein

POINTS® value 1*

INGREDIENTS:

12 large square egg roll wrappers

2 cups shredded cabbage

1 cup chopped onions

½ cup shredded carrots

½ cup chopped bean sprouts

½ cup chopped celery

½ cup canned pineapple in juice, chopped

½ cup canned sliced water chestnuts, chopped

¼ cup light or low sodium soy sauce

2 tablespoons minced garlic

Salt and pepper, to taste

DIRECTIONS

Preheat oven to 350 degrees

Place cabbage in a microwave-safe dish with 2 tablespoons of water and microwave for 3 minutes. Drain water and transfer cabbage to a large bowl.

Add all other ingredients to the bowl, except for the wrappers, and mix well. Season to taste with salt and black pepper. Set aside.

Place two egg roll wrappers on a clean, dry surface. Evenly place 2 heaping  spoonfuls of the veggie mixture (1/12 of the total mixture) onto each wrapper, in rows a little below the center of each square. Moisten all four edges of each wrapper with water by dabbing your fingers in water and going over the edges smoothly.

Fold the sides of each wrapper about three-quarters of an inch toward the middle to keep the mixture from falling out of the sides. Then roll the bottom of each wrapper up around the mixture and continue rolling until you reach the top. Seal the outside edge once more with a dab of water.

Repeat process with all other wrappers, making sure you have a clean, dry surface each time. Place all of the egg rolls onto a large baking pan sprayed with nonstick spray.

Lightly spray the tops of the egg rolls with nonstick spray. Bake in the oven for about 25 minutes, until golden brown. Allow to cool slightly and then cut each egg roll in half.

Makes 12 servings

4.  Southwestern surprise

PER SERVING (1 generous cup):

168 calories, 1g fat, 702mg sodium, 29g carbs, 6.5g fiber, 6g sugars, 9g protein

POINTS® value 3*

INGREDIENTS:

4 ounces cooked extra-lean ground beef , turkey or chicken.

One 16-ounce package frozen sweet corn kernels

Two 15-ounce cans pinto beans, rinsed and drained

One 15-ounce can black beans, rinsed and drained

Three 14.5-ounce can Italian-style diced tomatoes

1 envelope taco seasoning mix

1 envelope ranch dip/dressing mix

¼ cup minced onions

Salt and black pepper, to taste

DIRECTIONS

Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.

Reduce heat to low and let simmer for 15 minutes.

Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.

Makes 12 servings

3. Cinnamonlicious French toast

PER SERVING (3 slices):

195 calories, 1g fat, 535mg sodium, 32g carbs, 8g fiber, 4g sugars, 19g protein

POINTS® value 3*

INGREDIENTS:

3 slices light bread (40 to 45 calories each with about 2g fiber per slice)

½ cup fat-free liquid egg substitute

½ teaspoon cinnamon, divided

¼ teaspoon vanilla extract

1 no-calorie sweetener packet (I usually just add to taste)

DIRECTIONS:

Combine egg substitute with vanilla extract and half of the cinnamon (1/4 teaspoon). Use the egg mixture as an egg wash, and dip your bread into it.

Cook bread over medium heat in a pan sprayed with nonstick spray, flipping after a few minutes. Once both sides are brown, plate ‘em and sprinkle with sweetener and the remaining ¼ teaspoon of cinnamon.

Makes 1 serving

I eat this every week!

2. Bacon Melt

PER SERVING (1 sandwich):

201 calories, 3.5g fat, 1,165mg sodium, 24g carbs, 5g fiber, 6g sugars, 20g protein

POINTS® value 4*

INGREDIENTS

2 slices light bread (40 to 45 calories each with about 2g  fiber per slice)

2 slices (about 1 ounce) extra-lean turkey bacon

2 slices fat-free American cheese

20 sprays I Can’t Believe It’s Not Butter! Spray

DIRECTIONS:

Over medium heat, cook bacon strips in a pan sprayed with nonstick spray until crispy (about 5 minutes). Set aside.

Evenly spritz butter spray onto 1 side of each slice of bread, using 10 sprays per slice.

Top the unsprayed side of 1 slice of bread with a slice of cheese. Place bacon strips on top of cheese and cover with second slice of cheese. Next, top with the other bread slice (with the buttered side facing up).

Place sandwich in a seated pan sprayed with nonstick spray and cook over medium-low heat until bread is brown and toasty and cheese is nice and melty (1 to 2 minutes per side). Use a spatula to press down on the sandwich while it cooks.

Slice sandwich down the middle or diagonally, or just bite right into it.

Makes 1 serving

1. Dreamy chocolate peanut butter fudge

PER SERVING (1 piece):

65 calories, 1g fat, 57mg sodium, 14g carbs, 1g fiber, 9g sugars, 1g protein

POINTS® value 1*

INGREDIENTS

One 18.3 ounce box Betty Crocker Fudge Brownie Traditional Chewy Brownie Mix

2 cups canned pure pumpkin

2 tablespoons reduced-fat peanut butter, at room temperature

DIRECTIONS

Preheat oven to 350 degrees.

Combine pumpkin with the brownie mix in a large bowl and stir until smooth (batter will be very thick, but don’t add anything else)

Spray a square baking pan (9″ x 9″ works best) with a nonstick spray and pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of the batter. Bake in the oven for 35 minutes. The batter will remain very thick and fudgy and it should look undercooked. Allow to cool.

Cover pan with foil and place pan in the fridge for at least 2 hours. Cut into 36 squares.

Makes 36 servings

These are my favorite recipes EVER. They are simple, low in fat and taste amazing. Be sure to give them a try. I promise you wont be disappointed. Happing eatingJ

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