“Hungry Girl” offers low-cal fast food favorites
By Lauren Mineau
Lisa Lillien, better known as Hungry Girl, has made her namesake whipping up lower calorie versions of popular foods. Lillien graduated from the University at Albany in ‘87 with a bachelor’s degree in communication. After graduation, Lillen became Editor-in-Chief at “Tutti Frutti” magazine, was an executive producer for Nick at Nite/TV Land Online and served as VP for New Media at Telepictures Productions, Warner Brothers Corporation – all before launching Hungry Girl.
“Hungry Girl” began as a show on both the Food Network and Cooking Channel, where she developed guilt-free versions of fast-food favorites and lower calorie versions of many comfort foods. Eventually it morphed into a free daily email service that provides subscribers wth new recipies and healthy finds. Lillien also contributes to Redbook magazine, pens a column on WeightWatchers.com and makes television appearances like on the Dr. Oz Show.
Lillien returned to her alma mater for UAlbany’s Homecoming and Family Weekend for a book signing and free luncheon. Check out a few of her recipes here.
Rockin’ Broccoli Garlic Pizza
1/8th of pizza: 181 calories, 4.5g fat, 535mg sodium, 27.5g carbs, 1.5g fiber, 4g sugars, 8.5g protein
3 cups small broccoli florets
1 package Pillsbury Classic Pizza Crust refrigerated dough
1/2 cup pizza sauce
1 tbsp. minced garlic
1 cup shredded part-skim mozzarella cheese
1. Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
2. Place broccoli in a large microwave safe bowl. Add 2 tbsp. water, cover, and microwave for 4 minutes, or until tender. Drain any excess liquid and blot dry.
3. Thinly and evenly stretch or roll out dough on the baking sheet into a large rectangle, at least 14 inches by 10 inches.
4. Spread dough with pizza sauce, and sprinkle with garlic. Evenly top with broccoli, and sprinkle with cheese.
5. Bake until crust is golden brown and cheese has melted, about 10 minutes. Slice and enjoy!
MAKES 8 SERVINGS
The Sweet-n-Sour-Stuff Girls!
12 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper
1 1/2 cups broccoli florets
1 cup chopped red bell pepper
1 cup chopped celery
16 oz. canned pineapple chunks packed in juice (not drained)
1 tbsp. cornstarch
3 tbsp. seasoned rice vinegar
1 tbsp. ketchup
1 tbsp. reduced-sodium/lite soy sauce
1/2 tsp. chopped garlic
1/4 tsp. crushed red pepper
1/8 tsp. ground ginger
2 cups bean sprouts
1. Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove. Season chicken with salt and black pepper and place in the skillet/wok.
2. Stirring occasionally, cook until chicken is no longer pink on the outside, about 3 minutes. Add broccoli florets, bell pepper, celery, and 2 tbsp. of water to the skillet/wok. Cover and cook until veggies are tender, about 8 minutes.
3. Meanwhile, to make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper, and ginger. Mix thoroughly. Bring to medium-high heat on the stove. Stirring frequently, cook until thickened, about 3 minutes.
4. To the skillet/wok, add pineapple chunks, bean sprouts, and sauce. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.
Serve and enjoy!
MAKES 3 SERVINGS
Serving Size: 1/3rd of recipe, about 2 cups
Big Bacon Mac ‘n Cheese
1/4th of recipe (about 1 1/2 cups): 247 calories, 6g fat, 620mg sodium, 35g carbs, 5g fiber, 7.5g sugars, 14.5g protein
6 slices center-cut bacon or turkey bacon
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni
1 cup diced onion
2 tbsp. fat-free sour cream
1 tsp. Worcestershire sauce
4 wedges The Laughing Cow Light Creamy Swiss cheese
2 slices fat-free American cheese
Optional seasoning: cayenne pepper
1. Cook bacon until crispy, either in a large skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)
2. Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 – 3 minutes, until hot. Drain excess liquid. Roughly chop cauliflower, return to the bowl, and cover to keep warm.
3. In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain pasta and stir into cauliflower. Chop or crumble bacon, and add to the pasta-cauliflower mixture. Cover to keep warm.
4. Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion until softened and browned, 4 – 6 minutes.
5. Stir onion into the contents of the large bowl, and re-cover to keep warm.
6. In a medium microwave-safe bowl, combine sour cream, Worcestershire sauce, cheese wedges, and cheese slices, breaking the wedges and slices into pieces as you add them. Microwave for 30 seconds. Stir well. Microwave for another 30 seconds, or until cheeses have melted. Stir well.
Add cheese mixture to the large bowl, and thoroughly stir. Dig in, you!
MAKES 4 SERVINGS
Photos and recipes via hungry-girl.com