Lisa Lillien - Hungry Girl - Recipes and Survival Strategies for Guilt-Free Eating in the Real World

Pour sauce over noodles. Mix thoroughly. Top with chopped scallions and mix again.

Allow to chill in the fridge. Then enjoy!

MAKES 1 SERVING

These veggie-packed crabcakes are definitely not like any crabcakes you've ever had before. They're so good with some fat-free sour cream, and they taste great dipped in Dijonnaise, too!

Ingredients
2 packages House Foods Tofu Shirataki, Spaghetti Shape
One 12-ounce package broccoli cole slaw mix, dry
1ВЅ cups dry pancake mix
12 ounces drained white crabmeat
1 cup diced scallions
ВЅ cup egg whites (about 4 egg whites)
1 teaspoon seasoned salt
Salt and black pepper, to taste

Directions
Rinse and drain shirataki noodles well.

Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.

Drain excess liquid from noodles and pat them until thoroughly dry. Cut noodles into pieces about 4 inches in length.

Combine all ingredients and mix well. Bring a pan sprayed with nonstick spray to medium heat.

Evenly scoop 4 spoonfuls into pan (using a total of one-fifth of the batter). Press gently with a spatula to form cakes. Cook until crabcakes are golden brown on both sides, flipping occasionally. Repeat this process 4 more times, removing the pan from the heat and respraying it in between batches.

MAKES 20 SERVINGS

For Weight Watchers
POINTSВ®
values and photos of all the recipes in this book, check out
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fun with canned pumpkin

Canned pumpkin is magical. Over the past few years, its popularity has grown so much that markets often find themselves running out of the stuff. Keep cans of it in the pantry at all times—running out of it is no fun! Pumpkin is super-low in calories (40 per ½ cup), has practically no fat, and is loaded with fiber (3.5 grams per serving). Use it in soups, sauces, for baking, in oatmeal—wherever. Pumpkin ROCKS. There are recipes that call for pumpkin throughout this book, but here are some pumpkin-y HG favorites. .

pumpkin crunchers
PER SERVING (1 piece): 39 calories, 0.5g fat, 49mg sodium, 10g carbs, 2g fiber, 2g sugars, 1g protein

This is a fun little pumpkin dessert. The crunchers taste best when eaten within a day or so (after that, they get a little too hard and need to be slightly thawed before eating).

Ingredients
One-half 15-ounce can pure pumpkin
One-half 8-ounce container Cool Whip Free
2 Jell-O Sugar Free Vanilla Pudding Snacks
Вѕ cup Fiber One bran cereal (original)
Cinnamon, to taste

Directions
Combine pumpkin, Cool Whip, and pudding in a bowl. Mix well.

Season mixture to taste with cinnamon. Stir in Fiber One.

Spoon batter evenly into a 12-cup muffin pan (sprayed with nonstick spray or lined with baking cups).

Place pan in the freezer until crunchers are frozen.

MAKES 12 SERVINGS

creamy banana pumpkin pie pancakes
PER SERVING (3 pancakes): 243 calories, 2.5g fat, 451mg sodium, 39g carbs, 4.5g fiber, 9g sugars, 15g protein

Pssst. . we like these drizzled with sugar-free maple syrup!

2 no-calorie sweetener packets
ВЅ teaspoon pumpkin pie spice
Вј teaspoon vanilla extract
Dash of salt

Cook for about 3 more minutes or until both sides are lightly browned and insides are cooked through.

MAKES 1 SERVING

CHEW ON THIS:

Pumpkin is a great substitute for oil, butter, and other fatty ingredients used in baking.

upside-down pumpkin cheesecake
PER SERVING (1/10th of recipe): 121 calories, 1g fat, 204mg sodium, 23g carbs, 1.5g fiber, 6g sugars, 5g protein

This recipe was inspired by a Hungry Girl subscriber named Suzanne. Thanks, Suz!