Hungry Girl Recipes: Test 2

AND HERE WE GO AGAIN!
Hungry Girl:  200 under 200

Scoopable Chinese Chicken Salad  (it's sooo good!)

1-16 oz package dry broccoli slaw mix
12 oz cooked skinless chicken breast, chopped
1 cup canned water chestnuts, drained and sliced into thin strips
1 cup canned mandarin orange segments packed in water or juice, drained and chopped (and rinsed if packed in juice)
1 cup chopped scallions
3/4 cup Newman's Own Light Low Fat Ginger Dressing

In a large bowl, toss all ingredients together and mix well.
Refrigerate for at least 2 hours.  Stir well before serving.  ENJOY!

Serving Size:  195 calories, 2.75g fat, 595mg sodium, 21g carbs, 4.5g fiber, 12.5 sugars, 22.5g protein
Makes 5 servings.

Hungry Girl Recipe: Test 1

My mom got me the Hungry Girl cookbook (200 under 200) and I was really excited when I got it!

With my absolutely ridiculous work schedule I've had a hard time finding time to cook anything in this book (even though they're super easy recipes) and I've also found it hard to blog!  :(

I decided to try the 'Sweet 'n Chunky Chicken Salad' recipe.  With Brent starting school again for the semester he doesn't have a break long enough to get a decent meal on his school days and so we are looking for mini-meals or snacks for him to have during the day.  I also would like to use these recipes to stray away from eating out in the food court at work.

The recipe turned out really well and I actually doubled it.

Here's the actual recipe straight from the book:

4-1/2 oz cooked skinless lean chicken breast, roughly chopped
1/2 cup Persian or Kirby cucumber (if you can't find these, any cucumber will do)
1/3 cup red seedless grapes, halved
1/3 cup chopped apples (any kind will do - I used HoneyCrisp)
1/4 cup plain fat-free yogurt
2 Tbsp fat-free mayonnaise
1 no-calorie sweetener packet
1/4 tsp lemon-pepper seasoning
Dash of salt

In a medium bowl, combine yogurt, mayo, sweetener, lemon-pepper seasoning and salt, stirring until mixed well.

Add chicken, stirring until fully coated with the yogurt dressing.

Add cucumber, grape halves, and apples - mix well.

Makes two servings.


I didn't have lemon-pepper seasoning, so I just put some lemon juice and pepper in it, lol.
This recipe is actually really good.  I was quite excited when it turned out :)

1 Cup serving size:  145 calories, 1.5g fat, 332mg sodium, 14g carbs, 1g fiber, 10g sugars, 21g proteins
Makes 2 servings [hence the reason I doubled the recipe ;)]

Slow-Cooked Peanut Butter Granola

This recipe is FANTASTIC, especially when mixed with vanilla yogurt :)
Now, that being said, it's quite time intensive... But don't let that deter you from making this!

5 cups old-fashioned rolled oats, uncooked
1/4 cup sesame seeds
1/4 cup ground flax seed
1/4 cup coconut, toasted*
3/4 tsp salt
1/2 cup honey
1/3 cup canola oil
1/3 cup creamy peanut butter
1/2 brown sugar


In a slow cooker, stir together the oats, sesame seeds, ground flax seeds, toasted coconut and salt.

In a microwave safe bowl, blend honey, oil, peanut butter, and brown sugar.  Heat mixture and stir until peanut butter melts and mixture is smooth.  Pour mixture over the ingredients in the slow cooker.  Stir the mixture until everything is well coated with the peanut butter mixture.

Set the slow cooker to low.  Place the cover on top and wedge the handle of a wooden spoon or chop stick under the lid to hold it open to create a vent to allow steam to escape.  Cook for about 3 hours, stirring every 30 minutes.*  When the granola becomes a deep golden brown, turn it out onto a large baking sheet with sides until it is cooled completely.  Store cooled granola at room temperature in airtight container.

*Temperature settings on slow cookers do not seem to be universal.  The low setting on my slow cooker is quite hot and needs to be stirred about every 15 minutes, so just keep an eye on it :)
*Toast coconut in a small skillet on the stove over medium/low heat.  Stir constantly until it turns to a golden brown color.  Immediately dump into slow cooker.   -   There are a lot of people that don't like coconut, however you can't taste it in this recipe so I totally recommend adding it.  For those of you who are like me and LOVE coconut, I added quite a bit extra ;)