Hungry Girl 1-2-3 by Lisa Lillien

them.
    Wrap each tortilla up tightly and place it on a microwave-safe plate with the seam-side down. Cover with the reserved sauce.
    Microwave for about 20 seconds, until enchiladas are hot. Now enjoy!
    MAKES 2 SERVINGS
    For a pic of this recipe, see the first photo insert. Yay!
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    Extra, Extra!
    Use leftover mushrooms to make an Italian-Style Bacon Alfredo Bowl , some Mom-Style Creamy Chicken ’n Veggies , or a Happy Camper Cheeseburger Crumble !
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    You’ll Need: large microwave-safe bowl
    Prep: 5 minutes
    Cook: 5 minutes
    buff chick hot wing dip
    This isn’t just a dip for chips and veggies, humans. It’s also been used as a sandwich spread, a shampoo, and even a salad dressing at the HG HQ. Okay, it’s never been used as a shampoo. Just wanted to see if you were paying attention.
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    PER SERVING (about ¼ cup): 68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein
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    Ingredients
    One 8-ounce tub fat-free cream cheese, room temperatur
    ½ cup Frank’s RedHot Original Cayenne Pepper Sauce
    ½ cup shredded part-skim mozzarella cheese
    ¼ cup fat-free ranch dressing
    ¼ cup fat-free plain Greek yogurt
    Two 9.75-ounce (or 10-ounce) cans 98% fat-free chunk white chicken breast in water, drained and flaked
    Directions
    Place cream cheese in a large microwave-safe bowl and stir until smooth. Mix in Frank’s RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined.
    Microwave for 3 minutes. Stir and then microwave for an additional 2 minutes, or until hot. Enjoy!
    MAKES 15 SERVINGS
    For a pic of this recipe, see the first photo insert. Yay!
     
    You’ll Need: glass, microwave-safe mug, nonstick spray
    Prep: 10 minutes
    Cook: 5 minutes
    cup o’ chocolate–coconut bread pudding
    Hot, sweet, chocolate-coconut-marshmallow fun in a cup. This weird and wonderful dessert will become one of your new BFFs!
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    PER SERVING (entire recipe): 215 calories, 2g fat, 755mg sodium, 33.5g carbs, 6g fiber, 11.5g sugars, 19g protein
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    Ingredients
    One 25-calorie packet diet hot cocoa mix
    Dash salt
    ½ cup fat-free liquid egg substitute
    ¼ teaspoon coconut extract
    2 slices light white bread
    1 teaspoon mini semi-sweet chocolate chips
    10 mini marshmallows
    Directions
    Combine cocoa mix and salt in a glass. Add ¼ cup very hot water and stir until ingredients have dissolved. Add egg substitute and coconut extract, and stir. Set aside.
    Toast bread and tear into cubes. Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes and top with cocoa-egg mixture. If needed, stir gently to ensure bread is thoroughly soaked. Top evenly with chocolate chips and marshmallows.
    Microwave for about 2 minutes and 15 seconds, until bread pudding is set. (It will puff up once set.) Enjoy!
    MAKES 1 SERVING
    For a pic of this recipe, see the first photo insert. Yay!
     
    You’ll Need: bowl, 3 small microwave-safe bowls, nonstick spray, toothpick
    Prep: 10 minutes
    Cook: 5 minutes
    Chill: 1 hour
    cake on the beach
    Creamy pudding…chilly pineapple topping…sweet yellow cake!?! It’s like a little tropical vacation in a bowl!
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    PER SERVING (1 cake with toppings): 136 calories, 2.5g fat, 217mg sodium, 27g carbs, <0.5g fiber, 14.5g sugars, 2g protein
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    Ingredients
    ½ cup moist-style yellow cake mix
    ¼ cup fat-free vanilla yogurt
    ¼ cup canned crushed pineapple packed in juice, not drained
    1 Jell-O Sugar Free Vanilla Pudding Snack
    1 tablespoon shredded sweetened coconut
    Directions
    Combine cake mix, yogurt, and 1 tablespoon water in a small bowl, and mix until smooth. Spray 3 small microwave-safe bowls with nonstick spray, and then evenly distribute cake mixture among them.
    One at a time, microwave each bowl for about 45 seconds, until cake has risen and is puffy. Allow to cool for 5 minutes.
    Using a toothpick, pierce holes into each mini cake. Spread cakes evenly first with pineapple and then with the pudding. Refrigerate for 1 hour,