Hungry Girl Recipe`s from The View
PER SERVING (1/6th of recipe, about 1/3 cup): 74 calories, 1.75g fat, 512mg sodium, 11g carbs, 0.5g fiber, 4.5g sugars, 3.5g protein -- PointsPlus® value 2*
Ingredients:
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 large sweet onions, chopped
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/4 cup plus 2 tbsp. fat-free cream cheese, room temperature
1 tsp. Dijon mustard
1 tsp. balsamic vinegar
Directions:
Heat butter in a large skillet over medium-high heat on the stove. Once butter has coated the bottom of the skillet, add onions, salt, and cayenne pepper. (Onions may be piled high, but they'll cook down.) Sauté for 10 minutes, stirring often.
Reduce heat to medium low. Cook and stir until onions are browned and caramelized, 25 - 30 minutes.
Meanwhile, in a large bowl, combine sour cream, mayo, and cream cheese. Whisk until smooth. Cover and refrigerate.
Once onions are caramelized, add mustard and vinegar to the skillet. Continue to cook and stir for 5 minutes. Remove from heat and let cool.
Once cool, add onions to the large bowl and mix thoroughly. Refrigerate overnight to allow flavors to combine.
Serve at room temperature with your favorite veggies, chips, and/or crackers for dipping. ENJOY!
MAKES 6 SERVINGS
PER SERVING (1/4th of recipe, 3 poppers): 135 calories, 3.5g fat, 496mg sodium, 16.5g carbs, 1g fiber, 3.5g sugars, 7g protein -- PointsPlus® value 3*
Ingredients:
1/3 cup light or low-fat ricotta cheese
12 slices turkey pepperoni (Hormel's is best), chopped
3 wedges The Laughing Cow Light Creamy Swiss cheese
1 1/2 tsp. tomato paste
1/2 tsp. dried minced onion
12 small square wonton wrappers (stocked with tofu in the refrigerated section of the market)
12 sprays I Can't Believe It's Not Butter! Spray
1 tbsp. reduced-fat Parmesan-style grated topping
1/8 tsp. garlic powder
1/2 cup canned crushed tomatoes
1/8 tsp. Italian seasoning
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
In a medium bowl, combine ricotta cheese, chopped pepperoni, cheese wedges, tomato paste, and dried minced onion. Mix thoroughly and set aside.
Lay two wrappers flat on a clean, dry surface. Spoon 1 tablespoon filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. One at a time, fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with all remaining wrappers and filling, gently and evenly placing each "popper" flat on the baking sheet.
Spritz the top of each popper with a spray of butter spray. Evenly sprinkle with Parm-style topping and garlic powder.
Bake in the oven until golden brown, about 10 minutes. Allow to cool slightly.
Meanwhile, combine crushed tomatoes with Italian seasoning in a microwave-safe bowl. Stir well. Microwave for 1 minute, or until hot. Give seasoned tomatoes a stir and serve with poppers for dipping. YUM!
MAKES 4 SERVINGS
PER SERVING (1/6th of recipe, 2 filled wontons): 93 calories, 3g fat, 435mg sodium, 12g carbs, 1g fiber, 2g sugars, 3.5g protein -- PointsPlus® value 2*
Ingredients:
6 slices center-cut bacon or turkey bacon
12 small square wonton wrappers (stocked with tofu in the refrigerated section of the market)
1/4 cup fat-free mayonnaise
3 tbsp. Hellmann's/Best Foods Dijonnaise (or another mild creamy Dijon mustard)
Dash each garlic powder, salt, and black pepper
3 large plum tomatoes, chopped
2 cups finely chopped romaine or iceberg lettuce
Directions:
Preheat oven to 350 degrees.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Set aside to drain and cool on paper towels.
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 the wrappers with nonstick spray.
Bake in the oven until light golden brown, about 8 minutes. Set aside to cool.
In a large bowl, combine mayo, Dijonnaise, garlic powder, salt, and pepper. Mix well. Add chopped tomatoes and lettuce. Finely chop bacon and add about 3/4ths to the bowl; reserve the rest for topping. Gently stir until uniform. Set aside.
Transfer the cooled wonton shells to a plate. Evenly distribute the mixture among the shells, about 3 tablespoons per shell. Evenly top with remaining bacon. Serve immediately!
MAKES 6 SERVINGS
PER SERVING (1/6th of recipe, 1 egg roll): 112 calories, 1.5g fat, 334mg sodium, 17g carbs, 1g fiber, 1.5g sugars, 8.5g protein -- PointsPlus® value 3*
Ingredients:
1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 sweet onion, thinly sliced
1/4 tsp. salt
2 cups spinach leaves
1/2 tbsp. chopped garlic
4 oz. cooked and chopped skinless chicken breast
2 wedges The Laughing Cow Light Creamy Swiss cheese
6 large square egg roll wrappers (stocked with tofu in the refrigerated section of the market)
Directions:
Preheat oven to 375 degrees. Prepare a large baking sheet by spraying it lightly with nonstick spray; set aside.
Place butter in a skillet and bring to medium-high heat on the stove. Once butter has coated the bottom of the skillet, add onion and salt. Stirring often, sauté onion until softened and slightly browned, about 6 minutes.
Reduce heat to medium low. Cook and stir until onion is browned and caramelized, about 15 minutes. Transfer to a large bowl and set aside.
Return skillet to medium-high heat on the stove. Add spinach and garlic and cook until the spinach has wilted, 1 - 2 minutes. Transfer mixture to the large bowl.
Add chicken and cheese to the bowl, breaking the cheese wedges into pieces. Mix thoroughly and set aside.
Place two egg roll wrappers on a clean, dry surface. Evenly distribute 1/6th of the mixture (about 1/3 cup) in a horizontal row a little below the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly.
Fold in the sides of each wrapper about an inch toward the middle, over the filling to prevent it from escaping. Roll the bottom of each wrapper up around the mixture; continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet.
Repeat with remaining wrappers and filling, making sure you have a clean, dry surface each time. Spray the tops of the egg rolls with nonstick spray.
Bake in the oven until golden brown, about 25 minutes.
Allow to cool slightly. Slice into halves, if you like, and dig in!
MAKES 6 SERVINGS
PER SERVING (1/8th of recipe, 3 meatballs with about 2 tbsp. sauce): 135 calories, 2.5g fat, 191mg sodium, 15g carbs, 0.5g fiber, 14g sugars, 12g protein -- PointsPlus® value 3*
Ingredients:
Meatballs
1 lb. raw extra-lean ground beef
1/2 cup finely diced mango
2 tbsp. ketchup
1 tsp. dried minced onion
1/4 tsp. salt
Sauce
One 15-oz. can peach slices in juice
1/2 cup sugar-free or low-sugar apricot preserves
1/4 cup apple cider vinegar
1 tbsp. Sriracha hot chili sauce
Directions:
Preheat oven to 450 degrees. Spray a large baking sheet with nonstick spray and set aside.
In a large bowl, combine all meatball ingredients. Mix thoroughly with your hands. Form 24 evenly sized meatballs from the mixture and place them evenly on the baking sheet.
Bake in the oven until meatballs are just cooked, 8 - 10 minutes. Meanwhile, drain peaches and transfer to a blender or food processor. Pulse until mostly smooth. Transfer to a crock pot. Add all remaining sauce ingredients to the crock pot and mix well.
Carefully transfer meatballs to the crock pot. Stir to coat. Cover and cook on low for 3 - 4 hours.
Stir well and serve up meatballs with toothpicks and the extra sauce from the crock pot!
MAKES 8 SERVINGS
PER SERVING (1/5th of recipe, about 1 cup): 174 calories, 2g fat, 344mg sodium, 16g carbs, 2g fiber, 6.5g sugars, 6g protein -- PointsPlus® value 5*
Ingredients:
5 cups light vanilla soymilk
5 oz. rum
1 small (4-serving) package Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
6 no-calorie sweetener packets (like Splenda or Truvia)
2/3 cup canned pure pumpkin
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
Optional topping: additional cinnamon
Directions:
In a blender, combine all ingredients and blend at high speed until mixed thoroughly. Cover and refrigerate for at least 2 hours to allow nog to thicken.
If you like, top each glass off with a sprinkling of cinnamon. Enjoy!
MAKES 5 SERVINGS
PER SERVING (entire recipe, one 6-oz. drink): 150 calories, 1.5g fat, 145mg sodium, 12.5g carbs, 1g fiber, 10g sugars, 2g protein -- PointsPlus® value 5*
Ingredients:
1 packet hot cocoa mix with 20 - 25 calories (like Swiss Miss Diet or Nestlé Fat Free)
1 tsp. mini semi-sweet chocolate chips
1 1/2 oz. coconut rum (preferably Parrot Bay)
Optional toppings: Fat Free Reddi-wip, unsweetened cocoa powder
Directions:
Place cocoa mix and chocolate chips in a mug. Add 4 1/2 oz. very hot water, and stir to dissolve. Mix in rum and, if you like, top with optional toppings. Enjoy!
MAKES 1 SERVING
