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Something Different: Smoothies!

I’m kind of veering off path here and not doing a cookbook recipe, however I think/know you all will like these recipes just as much even though they aren’t hand stamped by Hungry-Girl. They are hand stamped by Fat-Free Jacque though, so it makes it just as good, right? LOL! For those of you not on Weight Watchers and/or haven’t read up on the new Points Plus program all points values of fruit are ZERO! Yes, you read that right! Free/zero points to eat your fruit! Which has encouraged me in so many ways to make better choices like more smoothies instead of ice cream for dessert. I’ve been meaning to post these recipes for a while  now, and I’m finally doing it! I think sometimes I should open my own Smoothie shop, that’s how good these bad boys are! I’m truly addicted! Hopefully I can inspire you as well!

(Some of these  recipes I’ve made on the whim and don’t have exact amounts. I use a Magic Bullet blender, so they are all single serving portions, please feel free to double, triple and even quadruple these recipes to share with friends and family!)


Juice of 2 oranges (freeze juice in ice-cube trays for extra coldness)

4 ounces vanilla soy or almond milk (low-fat and unsweetened)

1/4 cup fat-free sugar-free cheesecake or vanilla pudding

6 frozen peach slices

2-3 packets of Splenda

-This one reminds me of an Orange Julius!


4 ounces frozen cinnamon apples*

4 ounces vanilla soy/almond milk (low-fat and unsweetened)

2 tbls. sugar-free caramel topping

-This is not a gigantic smoothie, but it’s so flavorful and filling you won’t need much!

(*peel, de-seed/core apple, slice up and sprinkle liberally with cinnamon. Place apples on baking sheet (single layer) and freeze for 3-4 hours. Can then transfer to either a Tupperware container or plastic bag for storage)


6 frozen strawberries

1/4 cup fat-free sugar-free cheesecake or vanilla pudding

4 ounces vanilla soy or almond milk (low-fat and unsweetened)

2 tbls. fat-free sugar-free chocolate pudding mix (dry mix, unprepared pudding)

-Can you say milkshake? (Without the milk or the ice cream!)


1/4 cup frozen blueberries

1 ounce frozen cinnamon apples*

4 frozen peach slices

2 ounces blueberry yogurt

4 ounces vanilla soy or almond milk (low-fat and unsweetened)

4 tbls. cool whip free

2 packets of splenda

-This one by far is my favorite! It tastes like pie! Seriously!


1 tbls. Almond butter (I make my own Almond butter with Splenda, feel free to ask for my recipe!)

4 ounces vanilla Almond milk (low-fat and unsweetened)

2 1/2 ounces ice (yes, it’s important to weight your ice, don’t want to water it down too much!)

3 packets of splenda

-Ironically this recipe has no peanuts or peanut butter. Ha! I’ve never actually tried it with peanut butter but I bet it would be just as good!


3/4 cup frozen pineapples

1/4 cup fat-free sugar-free butterscotch pudding

1/4 cup fat-free sugar-free vanilla pudding

4 ounces vanilla soy or almond milk (low-fat and unsweetened)

Dash of cinnamon

1/8 tsp. almond or cherry extract

1 tsp. brown sugar

Top with Cool Whip free if desired

-I made this one because the boyfriend requested it. I’m actually allergic to pineapple (Sad, I know) so I have no idea if it’s good or not, he said it was  “Freakin’ fantastic” so I’m guessing it’s pretty tasty!


1/4 cup frozen blueberries

1/4 cup frozen raspberries

1/4 cup frozen cranberries

6 ounces fat-free lemon yogurt

Pomegranate/Blueberry/Acai Berry Sparkling Water (I didn’t measure this, oops, put fruit and yogurt in blender/magic bullet. Pour just enough sparkling water to cover the fruit/yogurt.)

-Remember those fantastically sweet yet tart candies? Yea, this recipe tastes just like those!


(I don’t have a clever name for this one, but it’s pretty tasty and kind of reminds me of the Acai Super Antioxidant from Jamba Juice)

1/4 cup frozen raspberries

1/4 cup frozen blueberries

1/4 cup frozen blackberries

1 cup of fat-free milk

3 “cap-fulls” sugar-free chocolate Torani syrup

Splash of Pomegranate/Blueberry/Acai berry Sparkling Water

-Wow, I didn’t realize until I typed these out that this is the first recipe I’ve done with regular milk and not soy or almond milk. Crazy!

I’m currently working on perfecting a Strawberry Rhubarb Pie smoothie and a Peanut Butter and Jelly Smoothie. Will keep everyone updated as soon as they are good enough to share!

Good luck and happy smoothie making!
(Sorry for the lack of pictures, I get too excited and start chugging away before I even think about snapping a photo! You understand right?)


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I am currently overly obsessed with the new changes to Weight Watchers. I do my weight watching online, and the new plan won’t be revealed until tomorrow (Monday). I think I’m gonna wait until things have changed (for the best) to do my next post/recipe. I hope the Hungry-Girl recipes don’t go up too high in values! I’m a little worried! (Not too much though, I will still keep on keeping on this book!)

Thanks for your patience and Happy Holidays!

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Shrimp & Grits……..For Hungry Chicks!

I know this recipe insinuates that this dish is just for Hungry Chicks, but let me tell ya: the Hungry Guy will love it too!

Now this may come as a shock to some people, (or not) but I’ve never had grits before! I think that’s why I was excited to try out this new dish! I love trying new foods, it’s always so exciting to have adventures in food (especially when it’s new)! I know grits are a southern thing, I know they can be fairly healthy or extremely unhealthy, depending on how they are prepared, but that’s all I know! I was a little worried about the healthiness of this because it’s suppose to be a Paula Deen swap. (I love Paula, but her food scares the hell out of me!) It is 8 weight watchers points, and that scares me too! This better be worth it, satisifying-ly filling, and the tastiest thing I’ve ever had!


Shrimp & Grits……………..For Hungry Chicks!

PER SERVING: (1/2 the recipe) 380 calories, 8g fat, 900mg sodium, 40g carbs, 2.5g fiber, 1g sugar, 40g protein


1/2 cup quick-cooking grits

Dash salt

1/2 cup shredded fat-free cheddar cheese

1 tbls. light whipped butter or light buttery spread (I can’t believe it’s not butter light is always my choice)

1 wedge The Laughing Cow Light Original Swiss cheese

8 ounces raw shrimp, peeled, tails removed, deveined

1/2 cup thinly sliced scallions (white and green parts)

1 tbls. chopped fresh parsley (ugh, stupid store had a ton of cilantro but no parsley, lame!)

1 tsp. lemon juice

1/2 tsp. chopped garlic (I never measure garlic, I used one clove)

2 tbls. precooked real crumbled bacon (hell yea! BACON!)

Optional: hot sauce


In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 to 7 minutes. Remove from heat and stir in shredded cheese, butter, and cheese wedge, breaking cheese wedge into pieces as you add it. Cover and set aside until ready to serve.

GRITS! (This is exciting!)

Bring a skillet sprayed with nonstick spray to medium heat. Add shrimp and cook until opaque, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice and garlic. If you like, add a dash or two of hot sauce. Stir well and remove from heat.

Shrimp, onions and garlic!

Serve grits topped with shrimp and bacon. Eat up, y’all!

Makes 2 servings

I cannot wait to dig into this! Holy yum!


My first bite reaction: O.M.G! This is so good!

Mike’s first bite reaction: I like it!

Satisfaction: As stated before, 8 weight watchers points! That’s a lot of points to be eaten in one sitting! 8! And so worth every one! I was stuffed after eating this! My taste buds were 110% satisfied as well! Oh my, I’m so glad I tried grits!

Difficulty: If you can follow directions, this was really easy! Very little to no prep work, super super easy!

Taste: Having never had grits, I wasn’t sure what to expect, but it had cheese, bacon and shrimp, I knew it was gonna be good! Wow! Cheese, just the right amount, not over powering but there in the background. The shrimp, reminded me of shrimp scampi! Grits, remind me of a cornmeal oatmeal! I am so in love with this dish! Mike even asked if I could make something like it for Thanksgiving! Oh, and bacon! I love bacon!

Texture: Creamy cheese, hearty shrimp and bacon and gritty grits. All that mixed together. It was weird but really good!

How do you like your grits?

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Honey Mustard Pretzel-Coated Chicken Fingers

Today is FUN-DAY MONDAY! For those not in the “know” fun-day Monday is a day where Mike and I throw caution to the wind; we say screw our diets that we tried so hard to keep up on all week-long and pig the “you know what” out! Mike watches football, I watch my computer and/or video games and try my best to ignore football and eat pretty much what we want when we want! (yea, nobody said it was the healthiest “holiday”) It’s something we started doing a few years ago during football season only, (it obviously has not been so great on our waistlines) it gives us a little something to look forward to:  for me it’s to celebrate the end a work week and for Mike something to start the work week with. Yes, we’re kind of weird! Even though we’re both trying to stick with our diets (did I mention the two of us are having a competition, whoever loses 5% of their body weight first wins an awesome prize) we didn’t want to give up on FUN-DAY MONDAY! So, if anyone has been following along so anxiously in their cookbooks, the next recipe (a salad btw) in line is not the recipe I’ve decided to do today! This recipe just screamed (REALLY REALLY LOUD) FUN-DAY MONDAY!


Honey Mustard Pretzel-Coated Chicken Fingers

PER SERVING: (entire recipe) 349 calories, 2.5g fat, 928mg sodium, 38g carbs, 1g fiber, 13.5g sugar, 37g protein

It’s 7 weight watcher points, and if it was any other day than monday I probably would have made the whole thing and shared it with Mike instead of doubling it like I did! 🙂 Besides I busted my ass today and earned myself 11 activity points, so I deserve it!


3 tbls. honey mustard

2 tbls. fat-free liquid egg substitute

5 oz. raw boneless skinless lean chicken breast, cut into 4 strips

2 dashes salt

2 dashes black pepper

1 oz.  (about 10 twists) hard salted pretzels, finely crushed (so I think I bought the wrong kind of pretzels one ounce of the kind I bought was about 30)

2 tsp. granulated sugar (I wonder why she didn’t use splenda………..)


Preheat oven to 375 degrees.

Mix honey mustard and egg substitute together in a small bowl. Season chicken strips with salt and pepper, and then submerge in the mustard-egg mixture. Set aside to marinate for at least 5 minutes. (I started writing this entry while they marinated and kind of lost track of time, I think it was about 15 minutes)

"All mixed up" (sung to the tune of Elvis' "All shook up")

These chicken strips got all dressed up in a pretty egg and honey mustard dressing for this special occasion.

Mix crusted pretzels with sugar and spread mixture out on a plate. Spray a baking sheet with nonstick spray.

An aerial view of the pretzels before they were blitzed in my magic bullet.

Thoroughly coat chicken strips with the pretzel-sugar mixture, and then transfer to the baking sheet. Discard excess mustard-egg mixture. (Duh!) Mist the tops of the strips with nonstick spray.

Don't look great even before they've been cooked? This is gonna be the longest 20 minutes ever!

Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until chicken is cooked through.

Eat and enjoy!

Took this picture with the flash on my camera on, it made the chicken look pale but my veggies looked fantastic!

And this picture without flash, veggies look like poo poo but the chicken is better represented! So therefore, I post both!


My first bite reaction: Great fun-day monday pick!

Mike’s first bite reaction: I like it! (the variety in his choice of words are so limited sometimes!)

Taste: I love me some fried food! (obviously or I wouldn’t be on Weight Watchers haha!) These reminded me of a sweet and salty version an old long-lost friend! (aka fried chicken strips) The pretzel wasn’t as overly “pretzely” as I would have thought, but it lended a great crunch! And the sugar? Who knew that it could be so good! The honey mustard just helped tie it all together so eloquently! (if you can even speak that way about food without being mocked, I dunno!) Needless to say (and so I stop rambling) I liked these a lot!

Texture: Not too crispy, not too soggy! Pretty much just how I imagined oven fried chicken would be! I do believe the honey mustard “marinade” helped the chicken stay nice and moist!

Satisfaction: For 7 weight watcher points, I wasn’t 100% satisfied. Maybe 99%, but like I said before, I’m kind of stingy with my points! Luckily today was FUN-DAY MONDAY and I had a super low point breakfast and lunch to make up for it! Satisfaction gets 4 out of 5 stars, just simply because it has too many points for my frugal points spending self!

Creativity: I believe that I am pretty creative when it comes to cooking. I think outside of the box and put weird things together all the time! This I could have never imagined in a million years! Honey mustard, pretzels, chicken; it makes sense on paper right? Oh, it will make sense in your tummy too! (I was gonna say in your mouth but that sounded dirty, haha)

I love fun-day monday! And now I have a new favorite to add to the repertoire!

What kind of odd combinations have you used to “bread” oven fried chicken?

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