Last summer, Lisa Lillien, the “Hungry Girl,” shared two summer recipes, along with some BBQ advice. With temperatures warming up, it’s time for more easy, delicious recipes from the expert on light and simple foods. As an author of recipe and dieting books, including Hungry Girl: 200 Under 200, and her latest Hungry Girl 1-2-3: The Easiest Most Delicious Guilt-Free Recipes on the Planet, who better to turn to when bathing suit season is in full swing then her for some more recipes to make at home with family and friends or to bring to your next picnic.
Her newest book, available in stores on June 22nd, 2010, Hungry Girl Happy Hour, which features 75 recipes for party snacks and guilt-free cocktails, is perfect for gatherings coming up this summer. Although Boston does not appear to be on her tour, she is doing book-signings and having cocktail parties in New York City and beyond to celebrate. Beside just writing her food and drink tips and dining out strategies in her books, which help readers to maintain or lose weight, she has moved on to her latest endeavor. The Hungry Girl TV show will air at the end of this year, on the newest TV network about all things for foodies, Cooking Channel.
On the show, Lisa will be sharing some of her low calorie recipes, her supermarket secrets, and her kitchen tips. She will also be testing foods at labs and doing everything she can to pass along all her ways of keeping fit, healthy, and hungry, yet satisfied. Although she is keeping busy and has plenty of new things going on, she has shared the following three recipes, all with less than 300 calories! You may even want to cook dad one of the recipes this Sunday for Father’s Day and show him you care about him and his health with a delicious meal. See below for the recipes:
Shrimped-Up Sweet Corn ’n Tomato Salad
Makes 5 Servings
“You need to do a whole lotta choppin’ to prep this no-cook dish. But it is SO worth it! It’s light, refreshing, and a great side salad or mini-meal option.”
6 oz. cooked ready-to-eat shrimp, chopped
2 cups diced plum tomatoes (about 4 tomatoes’ worth)
1 cup chopped red onion
1 cup canned sweet corn kernels, drained
1/2 cup diced seedless (or deseeded) cucumber
1/2 cup chopped cilantro
3/4 tsp. coarse salt
In a large bowl, mix all ingredients except lemon and lime. Over a strainer, squeeze juice from the lemon and lime into the bowl, and then toss to coat. Set in the fridge for at least 1 hour, to allow flavors to combine. NOW CHEW!!!
PER SERVING (1 cup): 95 calories, 1g fat, 472mg sodium, 13g carbs, 2.5g fiber, 6g sugars, 9g protein
Outside-In Cheeseburger Patty
Makes 1 Serving
“We’ve boldly placed Laughing Cow wedges where they’ve never been placed before. We’re adventurous like that.”
4 oz. raw extra-lean ground beef
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. Worcestershire sauce
Dash each salt and black pepper, or more to taste
1 wedge The Laughing Cow Light Original Swiss cheese
Combine all ingredients except cheese in a bowl. Add as much salt and pepper as you like. Knead by hand until integrated. Form into a ball and, using your thumb, make a large, hollow indentation in the ball (past the center but not all the way through). Fill the hole with cheese and squeeze the meat to seal, making sure no cheese is exposed. Flatten slightly into a thick patty.
Bring a skillet or grill pan sprayed with nonstick spray to medium-high heat. Place patty in the skillet/grill pan, cover, and cook for 4 – 7 minutes per side, depending on how well done you like your burger. Heads Up: Don’t press on the patty with your spatula (your burger might ooze cheese!).
Serve however you like your burger… We like ours with ketchup and pickles between giant leaves of lettuce!
PER SERVING (entire recipe): 179 calories, 6.5g fat, 502mg sodium, 1.5g carbs, 0g fiber, 1g sugars, 26.5g protein
Chicken D’lish Kebabs
Makes 2 Servings
“Make sure you read the title of this recipe correctly. Say it all at once — it rhymes with “shish kebabs.” DO IT! D’lish Kebabs. Seeeee… isn’t that fun?!?!”
1/4 cup plain fat-free yogurt
1 tsp. lemon juice
1/4 tsp. curry powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
12 oz. raw boneless skinless lean chicken breasts, cut into 1 1/2-inch cubes
2 red bell peppers
1 large (or 2 small) yellow summer squash
In a medium bowl, combine yogurt, lemon juice, and all seasonings. Stir well. Add chicken and coat completely. Cover and refrigerate for at least 1 hour. Meanwhile, cut veggies into chunks equal in size to the chicken cubes.
Skewer the chicken and veggies alternately onto 4 skewers, packing the pieces together tightly. Spray grill lightly with nonstick spray, and bring to medium-high heat. Grill kebabs for 5 minutes with the grill cover down. Then carefully flip kebabs with long barbecue tongs. With the grill cover down, grill for another 5 – 7 minutes, until chicken is cooked through.
Remove from grill and allow to cool slightly. Once cool enough to handle, pull chicken and veggies off the sticks and eat!
PER SERVING (2 kebabs): 285 calories, 3g fat, 432mg sodium, 21.5g carbs, 5g fiber, 12g sugars, 44g protein