among the 6 lettuce "cups" and enjoy.
MAKES 2 SERVINGS
weeeee . . . veggie wheels!
PER SERVING (6 pieces): 143 calories, 2.5g fat, 506mg sodium, 27g carbs, 10g fiber, 3g sugars, 10g protein
Ingredients
1 medium low-fat flour tortilla (about 110 calories with at least 6g fiber)
¼ cup chopped red bell peppers
½ cup fresh spinach (stems removed)
1 tablespoon chopped tomatoes
1 tablespoon chopped scallions
1 tablespoon fat-free cream cheese
¼ teaspoon ranch seasoning mix, dry
Directions
In a small bowl, combine cream cheese and ranch seasoning until smooth and mixed thoroughly.
Microwave tortilla until slightly warm. Lay the tortilla on a flat surface and evenly spread cream cheese mixture on top of it.
Place spinach, red peppers, scallions, and tomatoes evenly over cheese layer. Very tightly roll the tortilla up from one end to the other, creating a pinwheel of layers, as opposed to a burrito. Wrap the tortilla securely in plastic wrap and place it in the fridge for at least 1 hour.
When you're ready to eat, remove the plastic wrap and cut off both ends of the wrap (where the tortilla does not fully wrap around). Slice the rest of the wrap into 6 circular pieces. Enjoy!
MAKES 1 SERVING
HG Tip:
Try making a bunch of these cute rolls, and put together a big tray for your next party. They'll be a hit!
More Tips 'n Tricks for Burning Calories at the Office!
Remember, the more calories you burn, the more HG recipes you can enjoy . . .
Use the restroom on a different floor and take the stairs to get there.
Walk as much as possible—hand-deliver documents and visit people in their offices down the hall instead of calling them.
Set your cell phone alarm to go off every few hours to remind you to walk around a little bit—get moving!
rockin' shrimp pad thai
PER SERVING (½ of recipe): 242 calories, 3g fat, 1,101mg sodium, 29g carbs, 9g fiber, 11g sugars, 27g protein
This Pad Thai is as good as any I've ever tasted
—
and it is insanely low in fat and calories compared to the real thing!
Ingredients
2 packages House Foods Tofu Shirataki, Fettuccine Shape
4 ounces cooked medium shrimp
2 cups chopped broccoli
1½ cups bean sprouts
¾ cup chopped scallions
½ cup fat-free liquid egg substitute
2 tablespoons canned tomato sauce
2 tablespoons light or low-sodium teriyaki sauce
1 tablespoon chili garlic sauce (found in the Asian foods aisle)
1 teaspoon reduced-fat peanut butter
2 tablespoons Splenda No Calorie Sweetener (granulated)
Never worked with Tofu Shirataki before? Turn to page 261 for helpful hints!
Directions
Rinse and drain shirataki noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.
Drain excess liquid from noodles and pat them until thoroughly dry. Cut noodles into pieces about 3 inches in length. Set aside.
In a small bowl, combine tomato sauce, teriyaki sauce, chili garlic sauce, peanut butter, and Splenda, and stir thoroughly. Set aside, as well.
Spray a wok or large pan with nonstick spray and set heat to medium-high. Once pan is hot, add egg substitute. Stirring constantly, cook for 1 minute or until egg is soft-scrambled.
Add broccoli, sprouts, and scallions, and cook for 2 minutes. Then add noodles, sauce mixture, and shrimp. Stir thoroughly, and cook for 3 minutes or until dish is heated throughout.
MAKES 2 SERVINGS
HG Tip!
Find yourself starved by dinnertime if you eat lunch early, but notice your stomach's growling all morning if you wait 'til late afternoon? Split your lunch up into two mini meals for all-day energy and ultimate satisfaction.
mexi-tato
PER SERVING (1 potato): 277 calories, 0.5g fat, 618mg sodium, 55g carbs, 8g fiber, 3g sugars, 12g protein
Ingredients
1 medium (8-ounce) baking potato
2 tablespoons fat-free liquid non-dairy creamer
2 tablespoons shredded fat-free cheddar cheese
¼ cup canned black beans
½ teaspoon taco seasoning mix, dry
2
MAKES 2 SERVINGS
weeeee . . . veggie wheels!
PER SERVING (6 pieces): 143 calories, 2.5g fat, 506mg sodium, 27g carbs, 10g fiber, 3g sugars, 10g protein
Ingredients
1 medium low-fat flour tortilla (about 110 calories with at least 6g fiber)
¼ cup chopped red bell peppers
½ cup fresh spinach (stems removed)
1 tablespoon chopped tomatoes
1 tablespoon chopped scallions
1 tablespoon fat-free cream cheese
¼ teaspoon ranch seasoning mix, dry
Directions
In a small bowl, combine cream cheese and ranch seasoning until smooth and mixed thoroughly.
Microwave tortilla until slightly warm. Lay the tortilla on a flat surface and evenly spread cream cheese mixture on top of it.
Place spinach, red peppers, scallions, and tomatoes evenly over cheese layer. Very tightly roll the tortilla up from one end to the other, creating a pinwheel of layers, as opposed to a burrito. Wrap the tortilla securely in plastic wrap and place it in the fridge for at least 1 hour.
When you're ready to eat, remove the plastic wrap and cut off both ends of the wrap (where the tortilla does not fully wrap around). Slice the rest of the wrap into 6 circular pieces. Enjoy!
MAKES 1 SERVING
HG Tip:
Try making a bunch of these cute rolls, and put together a big tray for your next party. They'll be a hit!
More Tips 'n Tricks for Burning Calories at the Office!
Remember, the more calories you burn, the more HG recipes you can enjoy . . .
Use the restroom on a different floor and take the stairs to get there.
Walk as much as possible—hand-deliver documents and visit people in their offices down the hall instead of calling them.
Set your cell phone alarm to go off every few hours to remind you to walk around a little bit—get moving!
rockin' shrimp pad thai
PER SERVING (½ of recipe): 242 calories, 3g fat, 1,101mg sodium, 29g carbs, 9g fiber, 11g sugars, 27g protein
This Pad Thai is as good as any I've ever tasted
—
and it is insanely low in fat and calories compared to the real thing!
Ingredients
2 packages House Foods Tofu Shirataki, Fettuccine Shape
4 ounces cooked medium shrimp
2 cups chopped broccoli
1½ cups bean sprouts
¾ cup chopped scallions
½ cup fat-free liquid egg substitute
2 tablespoons canned tomato sauce
2 tablespoons light or low-sodium teriyaki sauce
1 tablespoon chili garlic sauce (found in the Asian foods aisle)
1 teaspoon reduced-fat peanut butter
2 tablespoons Splenda No Calorie Sweetener (granulated)
Never worked with Tofu Shirataki before? Turn to page 261 for helpful hints!
Directions
Rinse and drain shirataki noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.
Drain excess liquid from noodles and pat them until thoroughly dry. Cut noodles into pieces about 3 inches in length. Set aside.
In a small bowl, combine tomato sauce, teriyaki sauce, chili garlic sauce, peanut butter, and Splenda, and stir thoroughly. Set aside, as well.
Spray a wok or large pan with nonstick spray and set heat to medium-high. Once pan is hot, add egg substitute. Stirring constantly, cook for 1 minute or until egg is soft-scrambled.
Add broccoli, sprouts, and scallions, and cook for 2 minutes. Then add noodles, sauce mixture, and shrimp. Stir thoroughly, and cook for 3 minutes or until dish is heated throughout.
MAKES 2 SERVINGS
HG Tip!
Find yourself starved by dinnertime if you eat lunch early, but notice your stomach's growling all morning if you wait 'til late afternoon? Split your lunch up into two mini meals for all-day energy and ultimate satisfaction.
mexi-tato
PER SERVING (1 potato): 277 calories, 0.5g fat, 618mg sodium, 55g carbs, 8g fiber, 3g sugars, 12g protein
Ingredients
1 medium (8-ounce) baking potato
2 tablespoons fat-free liquid non-dairy creamer
2 tablespoons shredded fat-free cheddar cheese
¼ cup canned black beans
½ teaspoon taco seasoning mix, dry
2
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