Hgs Cheesy Beefy Supreme Wrap Ww Points 5 Recipes

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HG'S CHEESY-GOOD CORNBREAD MUFFINS - WW POINTS = 2



Hg's Cheesy-Good Cornbread Muffins - Ww Points = 2 image

I received an email today from Hungry Girl that contained a few recipes. I wanted to post them here so that I don't lose them. PER SERVING (1 muffin): 85 calories, 1.5g fat, 240mg sodium, 14g carbs, 1g fiber, 2g sugars, 4g protein -- POINTS® value 2* "Cheesy cornbread muffins for only 85 calories each?! How can it be???"

Provided by senseicheryl

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 cup cream-style corn, canned
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat free egg substitute (like Egg Beaters)
1/2 cup nonfat sour cream
1/2 cup reduced-fat cheddar cheese, shredded
1/4 cup scallion, chopped
2 tablespoons artificial sweetener (i. e. Splenda granulated)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon hot sauce

Steps:

  • Preheat oven to 375 degrees.
  • Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl.
  • In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.
  • Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups.
  • Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!

Nutrition Facts : Calories 78.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 1.1, Sodium 185.7, Carbohydrate 15.1, Fiber 0.9, Sugar 1.6, Protein 3.3

HG'S SOUTHWESTERN SURPRISE - WW POINTS = 3



Hg's Southwestern Surprise - Ww Points = 3 image

I recently purchased the new Hungry Girl Cookbook and this is one of the first recipes that I am going to try. Here is what the book says: "Not to sound like a cheesy commercial, but this soup is so thick, it "eats like a meal." It's almost too easy to prepare a super-sized batch, and it tastes even better the next day! (HG Tip: Freeze leftovers in individual servings for microwavable, super-filling, guilt-free snacks)." UPDATE NOTE 9/7/2008: I made this recipe today for dinner but I made just a couple changes: 1) I used 16 ounces Perdue Ground Chicken (hubby wanted more meat!) and 2) I cooked it all in my crockpot on Low for about 8 hours. Hubby and I had it for dinner and it was awesome! I posted a picture also. The change to the ground chicken changed the points value to 4 points per generous 1 cup serving. I hope you all enjoy as much as we did!

Provided by senseicheryl

Categories     Corn

Time 30m

Yield 12 generous cups, 12 serving(s)

Number Of Ingredients 11

4 ounces extra lean ground beef, cooked, drained
1 (16 ounce) package corn kernels, frozen, sweet corn
2 (15 ounce) cans pinto beans, rinsed & drained
1 (15 ounce) can black beans, rinsed & drained
3 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 1/4 ounce) envelope ranch dressing mix
1/4 cup onion, minced
salt, to taste
black pepper, to taste

Steps:

  • 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.

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