Hungry Girl (23 page)

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

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 tablespoons chopped tomatoes

1 tablespoon chopped scallions

Dash of salt

Dash of black pepper

Optional topping: fat-free sour cream

Directions

Pierce potato in several places with a fork. Next, peel the skin off of the top of the potato only. Place potato, peeled side up, in the microwave and cook for 6 to 8 minutes (until tender). Wait 2 minutes before removing potato from the microwave.

Gently remove all of the pulp from the potato and place it in a microwave-safe dish. Set the empty shell aside. Add the creamer, cheese, taco seasoning, salt, and black pepper to the potato pulp and stir. Microwave mixture for 45 seconds and stir again.

Next, heat black beans in the microwave.

Place half of the cheesy potato mixture in the potato shell and then top with half of the black beans. Repeat.

Top potato with tomatoes and scallions and, if desired, sour cream. Dig in!

MAKES 1 SERVING

Nutritional information based on averages.

Ingredients

For Skewers

4 ounces raw Atlantic salmon

4 ounces large raw peeled and deveined shrimp, tails removed

6 ounces large raw sea scallops

8 to 10 cherry tomatoes

1 medium-large zucchini

For Sauce

¼ cup canned tomato sauce

2 tablespoons ketchup

2 teaspoons brown sugar (not packed)

2 teaspoons cider vinegar

½ teaspoon garlic powder

Directions

Cut scallops into halves or quarters, depending on their size, so that they are just slightly larger than the shrimp. Cut salmon and zucchini into chunks about the same size as the scallops.

Place all veggies and seafood onto 4 skewers, alternating the order.

Combine sauce ingredients in a small dish. Set aside.

Place skewers on a grill or in a large hot pan sprayed with nonstick spray. Cook skewers at medium heat for about 5 minutes or until seafood just begins to turn opaque on top.

Flip skewers and cook for an additional 4 to 5 minutes or until all seafood is cooked throughout. While skewers cook, warm sauce in the microwave.

Drizzle or brush sauce over skewers immediately after removing them from heat.

MAKES 2 SERVINGS

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