When it comes to food, I have a confession – I LOVE Hungry Girl. Hungry Girl says, “I’m not a nutritionist, I’m just hungry.” Sound familiar? Lisa Lillien, aka Hungry Girl, struggled with weight issues most of her life and over the years accumulated tons of diet and food tips. After getting her weight under control she dedicated her time to finding ways to eating super delicious foods using yummy recipes supported with nutritional information that keep your taste buds happy and calorie intake reasonable. Lisa considers herself a “foodologist,” an educated eater and committed to real-world food survival strategies. Lisa is a real gal struggling with the same food issues most of us struggle with everyday.
Of course Lisa is way younger than I am and nowhere near menopause, but I love her recipes and they work with the 8-step, 12-week Menopause Makeover program.
I want to share two of my favorite Hungry Girl recipes from Lisa’s latest book, Hungry Girl: 200 under 200: 200 Recipes under 200 Calories. Both recipes are less than 200 calories, made by using lean protein choices, they are easy to make, and honor The Menopause Makeover Food Pyramid. Eating five to six mini-meals a day keeps your feeling full and can help speed up your metabolism – a good thing when you are fighting the ever-expanding waistline dilemma during menopause. Healthy eating should be a lifestyle during menopause and beyond! Click here to find out if you are at a healthy weight.
Start your day off
El Ginormo Oven-Baked Southwest Omelette
Makes 4 servings
2½ cups fat-free liquid egg substitute
½ cup fat-free milk
½ cup shredded reduced-fat cheese blend (look for one with Cheddar and Monterey Jack)
½ cup chopped red bell pepper
½ cup chopped onion
½ cup canned black beans, rinsed and drained
½ cup canned sweet corn, drained
¼ cup canned diced green chilies
1 tablespoon minced garlic
1 teaspoon cumin
½ teaspoon dry taco seasoning mix
Optional toppings: salsa, fat-free sour cream, chopped scallions
Preheat oven to 375 degrees.
Line a deep, round casserole dish (about 9 inches wide) with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom.
In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk mixture for 1 minute, until mixed thoroughly.
Add all of the other ingredients and mix well. Carefully transfer egg mixture to the casserole dish.
Bake in the oven for 60 to 70 minutes, until the top has puffed and the center is firm. Allow to cool slightly before cutting.
Cut into four slices. If you like, finish off with the optional toppings – we highly recommend ‘em!
Nutritional information per serving (1/4 of recipe)
This next recipe is delicious for lunch
Chicken Fajita Pita
1 serving, entire recipe
3 ounces raw boneless skinless lean chicken breast, cut into strips
One-half whole-wheat or high-fiber pita
¼ cup sliced green bell pepper
¼ cup sliced onions
1 small lettuce leaf
1 teaspoon dry fajita seasoning mix
Optional toppings: salsa, fat-free sour cream
In a small bowl, combine fajita seasoning with 1 tablespoon water, until mixed well.
Add chicken, green pepper, and onions to the bowl, and stir to coat evenly with seasoning mixture. Place bowl in the fridge to marinate for at least 30 minutes.
Once marinated, bring a medium pan sprayed with nonstick spray to medium-high heat. Add contents of bowl, including any excess marinade, to the pan. Sauté until chicken is cooked through, stirring frequently, 5 to 7 minutes.
Place lettuce leaf inside the pita, and then fill pita with chicken-and-veggie mixture. Add some salsa and/or fat-free sour cream, if you like.
Nutritional information per serving (entire recipe)
I have been enjoying Hungry Girl’s newsletters for the past three years. I’m excited to share Hungry Girl with YOU! You can subscribe to Hungry Girl’s daily newsletter and get news, food finds, recipes, and real-world survival strategies. It’s great waking up to her daily emails.
Enjoy these Menopause Makeover approved Hungry Girl recipes!