Low Fat French Onion Soup - How Many Calories In A Cheeseburger Happy Meal.
Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World
Do you want to eat burgers, chocolate cake, frozen margaritas, fudge, and French fries—and still fit into your pants? Is life not worth living without brownies and onion rings? Do you want a surefire way to tame your cravings? From breakfast ideas and chopped salads to guilt-free junk food and cocktails, Hungry Girl recipes taste great but are low in fat and calories. Check it out!89% (15)
• Eggs Bene-Chick: 183 calories
• Bring on the Breakfast Pizza: 127 calories
• Ooey Gooey Chili Cheese Nachos: 216 calories
• Big Bopper Burger Stopper: 202 calories
• Dreamy Chocolate Peanut Butter Fudge: 65 calories
• Lord of the Onion Rings: 153 calories
• Rockin’ Tuna Melt: 212 calories
• 7-Layer Burrito Blitz: 277 calories
• I Can’t Believe It’s Not Sweet Potato Pie: 113 calories
• Cookie-rific Ice Cream Freeze: 160 calories
• With easy instructions, simple steps, and hilariously fun facts and figures, Hungry Girl recipes are as fun to read as they are to make!
And when you’re not in your kitchen, check out HG’s 10 mini survival guides, plus tips ’n tricks that’ll help you make smarter food choices anywhere, anytime!
Hit the Kitchen with Hungry Girl
Just because you're watching your waistline doesn't mean you need to go hungry. Recipes from Hungry Girl--like the Fiber-Fried Chicken Strips featured below--feed your every craving without piling on the calories. What's more, Lisa Lillien's lighthearted love for food and fun shines through in every recipe, making it easy to follow her healthy example and even come up with your own simple calorie-saving shortcuts.
Julia Child's Boeuf Bourguignon
I actually borrowed the recipe from the show she did with Jacques Pepin, not the original one from the French Chef. There are quite a few steps but all are easy. I tweaked it a bit (when do I not?) to suit what I had available. Cut up a few bacon slices and fry them in a little olive oil in a large soup pot so you get crispy bits of lardons. Drain them and set aside. Depending on how much you like bacon fat, you can remove some now or just leave it all in the pan to sear cubed pieces of beef. I prefer to use chuck because they’re better for stewing but as my market only had eye round, that’s what I got. After searing (I had to do them in 3 batches to get good color) all the beef cubes I added them back to the pot along with any accumulated juices along with: Few sprigs of thyme 2 bay leaves 1 chopped onion 3 chopped carrots 2 chopped tomatoes 4 cloves garlic, crushed Few dashes of Worcestershire sauce (Julia didn’t use this on the show but I like it) Salt and pepper I stirred everything to let the vegetables pick up the brown bits on the bottom of the pan. Then I poured in a can of low sodium beef stock , added back the bacon, and almost all of a half bottle of Dolcetto (not quite Bourguignon, I know, but the only Burgs I have are too good to be cooked). I reserved a few drops to add later when everything is finished. Unlike Julia, I didn’t bundle the vegs in cheese cloth. I didn’t have any, and I like chunky stews anyway. While the stew was cooking, I blanched and shocked a small bag of pearl onions and peeled them. You can cut little cross marks on the root end, but I didn’t bother and I still got onions that didn’t explode. Go figure. I put these onions in a small pan with a little water, a knob of butter, a pinch of salt and sugar and brought everything to a boil until the water evaporated and the onions picked up a little brown color. Then I added a few cleaned and quartered mushrooms - I didn’t have enough cremini so I mixed in some shiitake. To cook the mushrooms further, I borrowed a little stock from the stew and cooked the onions and mushrooms until they were soft. In a separate bowl I combined some softened butter and a few tablespoons of flour. I mashed the two together until I got a nice paste, then again borrowed some stock and made a slightly thinner paste. This all went into the simmering stew and everything thickened nicely. The total cooking time was 3 hours but it varies depending on the cut. When the meat was tender and fell apart with a spoon, I shut off the heat and stirred in rest of the wine. Here it is with everything assembled. I served it with a delicious soufleed cheddar mashed potato. The recipe follows.French Onion Soup
Yield: 6 servings Ingredients 1 cup boiling water 1/2 ounce dried shiitake mushrooms 1 tablespoon dark sesame oil, divided 2 medium onions, each cut into 8 wedges (about 4 cups) 1/2 cup chopped shallots or onion 2 teaspoons chopped peeled fresh ginger 4 garlic cloves, minced 3 cups sliced button mushrooms 1 teaspoon brown sugar 1 (12-ounce) lean boneless sirloin steak, cut into 2-inch strips 4 cups water 2/3 cup uncooked pearl barley 1/4 cup dry sherry 3 tablespoons low-sodium soy sauce 1 (10 1/2-ounce) can beef consomme 12 (1/4-inch-thick) slices diagonally cut French bread baguette 3/4 cup (3 ounces) shredded Gruyere or Swiss cheese Preparation Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; saute 10 minutes or until lightly browned. Add the shiitakes, button mushrooms, sugar, and beef. Saute 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consomme); bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil. Preheat broiler. Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese. Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately. Note: This soup will freeze well for up to two months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary. Nutritional Information Calories: 351 (27% from fat) Fat: 10.7g (sat 4.3g,mono 3.8g,poly 1.7g) Protein: 24.6g Carbohydrate: 40g Fiber: 6.2g Cholesterol: 50mg Iron: 3.7mg Sodium: 676mg Calcium: 196mg Recipe by Martha Condra and Jill Melton, M.S., R.D., Cooking Light, JANUARY 2000
USDA Organic. Founder of the famous Spago restaurant, host of his own TV show, best-selling cookbook author and America's most famous chef, Wolfgang Puck has always been obsessed with using the purest, most natural ingredients. This organic soup starts with real organic vegetable stock. Organic onions, butter, spices and a touch of wine are added before gentle simmering produces this thick, hearty and delicious soup. The recipe is simple, the finest organic ingredients and lots of good, honest, old-fashioned love. Organic product certified by Quality Assurance International.Similar posts:
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