Hungry Girl Recipes Served on the Hungry Girl Cruise
Magical Low-Calorie Margarita
Entire recipe: 115 calories, 0g total fat (0g sat. fat), 55mg sodium, 2g carbs, 0g fiber, <0.5g sugars, 0g protein
Click for WW Points® value*
Click here to see Lisa make it on Facebook, and click here for YouTube!
Prep:
5 minutes
Ingredients:
6 oz. diet lemon-lime soda
1 1/2 oz. tequila
1 oz. lime juice
One 2-serving packet (about 1 tsp.) sugar-free lemonade powdered drink mix
1 cup crushed ice or 5 - 8 ice cubes
Optional garnish: lime slice
Directions:
In a glass or shaker, combine all ingredients except ice. Stir until drink mix has dissolved.
Fill a margarita glass with ice, pour, and enjoy. (Or blend it all up in a blender!)
MAKES 1 SERVING
Mediterranean Spaghetti Squash with Chicken
1/4th of recipe (about 1 2/3 cups veggies with 3 1/2 oz. chicken): 254 calories, 6.5g total fat (3g sat. fat), 587mg sodium, 18.5g carbs, 5g fiber, 7.5g sugars, 31g protein
The cruise ship didn't have spaghetti squash, so they made this with zucchini noodles. (Also awesome!) Click here for three ways to cook your spaghetti squash. (Prep/cook time will vary based on the method you choose.)
Prep:
20 minutes
Cook:
20 minutes
Ingredients:
1 lb. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. each salt and black pepper
6 cups roughly chopped spinach leaves
5 cups cooked spaghetti squash, drained of excess moisture
1 1/2 cups chopped tomato
1/4 cup chopped fresh basil
1/2 cup crumbled feta cheese
Optional seasonings: additional salt and black pepper
Directions:
Bring an extra-large skillet sprayed with nonstick spray to medium heat. Season chicken with
1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 1/4 tsp. each salt and pepper. Cook for about 4 minutes per side, until cooked through. Transfer to a cutting board.
Remove skillet from heat; clean, if needed. Re-spray, and return to medium heat. Cook and stir spinach until slightly wilted, about 2 minutes.
Add spaghetti squash, tomato, and basil to the skillet. Sprinkle with remaining 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 1/4 tsp. each salt and pepper. Cook and stir until hot and well mixed, about 5 minutes.
Transfer skillet contents to a large bowl. Sprinkle with feta. Slice chicken, and serve over cheese-topped veggies.
MAKES 4 SERVINGS
Tropical Shrimp Salad
Entire recipe: 345 calories, 7g total fat (1g sat. fat), 605mg sodium, 37g carbs, 12g fiber, 17g sugars, 38g protein
Prep:
10 minutes
Ingredients:
Salad
4 cups chopped romaine or iceberg lettuce
4 oz. ready-to-eat shrimp
1 oz. (about 2 tbsp.) chopped avocado
1/2 cup chopped mango
1/3 cup chopped jicama
1/4 cup canned black beans, drained and rinsed
Dressing
3 tbsp. fat-free plain Greek yogurt
1 tsp. lime juice
1 tsp. finely chopped cilantro
1/8 tsp. garlic powder
Dash each salt and black pepper
Directions:
Place salad ingredients in a large bowl.
In a small bowl, combine dressing ingredients. Add 1 tbsp. water, and mix until uniform. Drizzle over salad, or serve on the side.
MAKES 1 SERVING
Italian-Style Chicken Bake
1/4th of recipe (about 1 cup): 258 calories, 8g total fat (2.5g sat. fat), 828mg sodium, 12.5g carbs, 4.5g fiber, 3g sugars, 32.5g protein
Prep:
20 minutes
Cook:
35 minutes
Ingredients:
1 lb. raw boneless skinless chicken breast cut into bite-sized pieces
1/2 tsp. each salt and black pepper
2 cups seeded and chopped tomatoes
One 14-oz. can artichoke hearts, drained, rinsed, chopped, patted dry
2 tbsp. all-purpose flour
2 tsp. chopped garlic
2 tsp. olive oil or grapeseed oil
1/2 cup chopped fresh basil
1/2 cup shredded part-skim mozzarella cheese
Directions:
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, season chicken with salt and pepper. Add all remaining ingredients except basil and cheese. Mix thoroughly. Transfer mixture to the baking pan.
Bake until chicken is cooked through, about 30 minutes.
Sprinkle with basil and cheese. Bake until cheese has melted, about 5 minutes.
MAKES 4 SERVINGS
Sweet ’n Spicy Shrimp Stir-Fry
Entire recipe: 342 calories, 8.5g total fat (1g sat. fat), 717mg sodium, 34.5g carbs, 6g fiber, 18g sugars, 31.5g protein
Prep:
10 minutes
Cook:
10 minutes
Ingredients:
1/2 cup sliced onion
1 cup bean sprouts
1/2 cup sugar snap peas
1/2 cup carrot thinly sliced into coins
1 1/2 tsp. sesame oil or olive oil
5 oz. (about 9) raw large shrimp, peeled, tails removed, deveined
1/4 cup canned sliced water chestnuts, drained and roughly chopped
1 tbsp. sweet Asian chili sauce
1/8 tsp. red pepper flakes
Directions:
Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion, bean sprouts, snap peas, and carrot. Drizzle with oil, and cook and stir until mostly softened, about 5 minutes.
Add shrimp and water chestnuts. Cook and stir until veggies have softened and shrimp are cooked through, about 3 minutes.
Remove skillet from heat, and mix in chili sauce and red pepper flakes.
MAKES 1 SERVING
Crispy Bruschetta Chicken
Entire recipe: 344 calories, 9g total fat (1.5g sat. fat), 491mg sodium, 21.5g carbs, 3g fiber, 7g sugars, 41.5g protein
Prep:
10 minutes
Cook:
10 minutes
Ingredients:
1/2 cup seeded and chopped tomatoes
2 tbsp. chopped fresh basil
1 1/2 tbsp. balsamic vinegar
1 tsp. olive oil
1/2 tsp. chopped garlic
1/2 tsp. Italian seasoning
1/4 tsp. black pepper
One 5-oz. raw boneless skinless chicken breast cutlet, pounded to 1/4-inch thickness
1/4 cup (about 2 large) egg whites
1/4 cup whole-wheat panko breadcrumbs
1/8 tsp. salt
Directions:
In a medium bowl, combine tomatoes, basil, balsamic vinegar, olive oil, garlic, 1/4 tsp. Italian seasoning, and 1/8 tsp. black pepper. Stir to mix.
Place chicken in a wide bowl, and top with egg whites. Flip to coat.
In another wide bowl, combine breadcrumbs, salt, remaining 1/4 tsp. Italian seasoning, and remaining 1/8 tsp. black pepper.
Shake chicken to remove excess egg whites, and coat with seasoned breadcrumbs.
Bring a skillet sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through.
Top chicken with tomato mixture. Cover and cook until hot, about 2 minutes.
MAKES 1 SERVING
Pork Tenderloin with Apples & Onions
1/4th of recipe (about 3.25 oz. cooked pork with 3/4 cup apples and onions): 237 calories, 4g total fat (1g sat. fat), 210mg sodium, 25.5g carbs, 4g fiber, 15g sugars, 25g protein
Prep:
15 minutes
Cook:
25 minutes
Rest: 10 minutes
Ingredients:
One 1-lb. raw pork tenderloin, trimmed of excess fat
3 cups chopped apples (about 2 medium apples)
3 cups chopped onions (about 2 medium onions)
Seasonings: ground sage, garlic powder, salt, black pepper
Directions:
Preheat oven to 425 degrees.
Bring a large oven-safe skillet sprayed with nonstick spray to high heat on the stove. Season pork with 1/4 tsp. each sage, garlic powder, salt, and pepper. Cook until browned on all sides, about 5 minutes, rotating occasionally to evenly sear.
Add apples and onions to the skillet, alongside the pork. Place skillet in the oven, and bake for 8 minutes.
Flip pork, and stir apples and onions. Bake until pork center reaches 145 degrees and apples and onions have softened, 8 - 10 minutes.
Remove skillet from the oven, and cover to keep warm. Let pork rest for 10 minutes.
Slice pork, and serve with apples and onions.
HG Tip: If you're not sure if the skillet handle is oven-safe, wrap it in aluminum foil first.
MAKES 4 SERVINGS
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