It happened one time when I was in a Five Guys Burgers & Fries.
Over the past few months I have been browsing Cooking Channel for different shows to watch on my DVR.
I had heard about the Hungry Girl T.V. show through commercials and through seeing some of my friends “liking” her page on Facebook. But it was until I sat down and watched the show did I realize how exciting a new venture I would get into! The first season of the show started in January 2011 and there will be a season two! HG is looking for input on her website right now as to what viewers want to see on the show next season.
Here’s what CookingChannel.com’s article on her 411 says about Ms. Lisa Lillien a.k.a. “Hungry Girl”:
“Hungry Girl – Lisa Lillien isn’t a nutritionist, she’s just hungry. She’s obsessed with food and wants to celebrate it…while still fitting into her pants. This apparently has struck a chord since she has about 1 million fans who get her free newsletter, with millions more who read her weekly columns on Weight Watchers and Yahoo!”
I signed up for her emails because I was curious as to what she was saying in them. Lillien and her HG team write great tips on what “swaps” to make when buying food and making healthy choices.
After watching a bunch of the episodes on my DVR, I was so excited to actually eat the food. Everything she made on the screen looked delicious and I was excited and eager to try it all!
So I did.
Last week I went out and bought the ingredients to make her “Holy Moly Guacamole,” “Nacho-riffic Stuffed Chicken” and “Mississippi Mug Pie.” I ordered three of the cookbooks online and while awaiting them, I made these recipes.
The guacamole and the mug pie were the standouts for me of the meal.
The guacamole calls for using 1 avocado and 1 can of peas instead of using all avocado. It still had the creamy texture of guacamole and had a TON of flavor with the lime juice, chili powder and cumin mixed in. I love this recipe and I’m going to make it again this week!
The mug pie was decadent, ooey gooey and chocolatey, just as she predicted on her show. It was like eating a big lava cake in your cup. It was warm and satisfied me quickly!
The chicken was delicious as well, but it wasn’t the bigger stand out for me. I’ll admit, the recipe called for taco sauce on top and I ended up using hot sauce because I didn’t have any taco sauce. Also, the chicken I used was a little too big for what the recipe called for. It was good, but since I usually don’t eat a lot of stuffed chicken, I probably won’t be making this again anytime soon.
I also made an omelet in a mug after seeing her latest “Rise and Dine” episode. She made a “Denver Omelet in a mug”, but I decided to make it a veggie omelet (my fave!) and added tomatoes instead of ham to the recipe. It was SO yummy, I loved the fresh green peppers, onions and chopped grape tomatoes. While it was a little watery due to the water content of the vegetables, I loved this omelet, and that’s another recipe I cannot wait to make again.
But now I must speak of what I made today…“Hungry Girl-fredo.”
The recipe was very easy to make. There was a process of having to drain and dry the noodles from the bag, cook them for a minute, dry them again and then make the sauce and microwave again. I loved the recipe! The noodles were a little “meatier” and chewier than regular noodles, but the flavors were all there with the light cheese, sour cream, reduced fat parmesan and black pepper. I would definitely make this again. I felt satisfied and comfortably full after it, too.
Here’s me trying the recipe out for you all on camera, and giving you the scoop on “Hungry Girl!”
Hope all is well!
I got home about a half hour ago and I kept thinking about what to eat for a little midnight snack. I love anything chocolate-related, but tonight I raided my fridge and found a beautiful package of mixed mushrooms that I bought at Wegmans.
At the Wegmans in DeWitt, N.Y. there is a section right as you walk into the produce area that has chopped veggies in plastic-wrapped packages. The one I got, “Mushroom Blend,” was $3.70 and included white mushrooms, Portabello mushrooms and shiitake mushrooms.
After first rinsing them in a colander with water, I sauteed the mushrooms in EVOO (extra virgin olive oil) and balsamic vinegar on the stove for about 10 minutes on medium heat.
The balsamic gets soaked into the mushrooms for a delicious, tangy yet sweet taste. Each mushroom has its own distinct flavors: the white having a fluffy, lighter taste than the meaty, fleshy Portabello’s. The shiitakes have a tangier taste.
If you’re looking for something different at midnight, please try this too and tell me what you think! It’s an under $5 snack too, and you’re getting a serving (or two) of your daily vegetables. Yummy!