Hungry Girl Simply 6: All-Natural Recipes with 6 Ingredients or Less

Hungry Girl Simply 6: All-Natural Recipes with 6 Ingredients or Less

by Lisa Lillien

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Overview

Thanks to #1 New York Times bestselling author Lisa Lillien, eating healthy, delicious&satisfying foods has NEVER been easier!

People everywhere are craving super-simple recipes with short ingredient lists, and Hungry Girl has come to their rescue with Hungry Girl Simply 6: All-Natural Recipes with 6 Ingredients or Less! For the first time ever, chapters are organized by main ingredient—like CHICKEN, VEGGIES, EGGS, OATS—making it easy to find EXACTLY what you need. Featuring familiar ingredients and just a few simple steps, these recipes put everyday smart eating BACK on the table!

Featuring:

95 GLUTEN-FREE recipes
28 SHEET-PAN recipes
91 VEGETARIAN recipes
27 recipes in 15 MINUTES OR LESS
59 recipes in 30 MINUTES OR LESS
18 NO-COOK recipes

Product Details

ISBN-13: 9781250154538
Publisher: St. Martin's Press
Publication date: 03/05/2019
Sold by: Macmillan
Format: NOOK Book
Pages: 368
Sales rank: 23,940
File size: 35 MB
Note: This product may take a few minutes to download.

About the Author

LISA LILLIEN is a New York Times bestselling author and the creator of the Hungry Girl brand. The founder of hungry-girl.com, she is obsessed with food — how wonderful it is, and how much of it she can eat and still fit into her pants. Millions of fans eagerly await Hungry Girl's recipes and tips&tricks each weekday. Lillien has also starred in a top-rated cooking show on Food Network and Cooking Channel. She lives in Los Angeles, California.
Lisa Lillien is not a nutritionist, she’s just hungry. She’s the founder of Hungry Girl, the daily email service providing approximately one million fans with guilt-free recipes, food and product reviews, dieting news, shockers and more. She also writes weekly columns for WeightWatchers.com and Yahoo!, and regularly contributes to Redbook magazine. She has appeared on TV shows like Rachel Ray and Extra, and now has her own show on the Cooking Channel. Her Hungry Girl cookbooks are New York Times bestsellers. She lives in Los Angeles, California.

Read an Excerpt

CHAPTER 1

SIMPLY EGGS

Eggs are a breakfast staple in my world. They're protein packed and so satisfying! These recipes are creative, flavorful, and easy to make.

CHICKEN SAUSAGE EGG MUG

(15m) (GF) Entire recipe: 263 calories, 9.5g total fat (4.5g sat fat), 704mg sodium, 12g carbs, 2g fiber, 5g sugars, 30.5g protein

½ cup chopped asparagus
¼ cup chopped onion
¾ cup (about 6 large) egg whites or fat-free liquid egg substitute
2 tablespoons light/reduced-fat cream cheese
1½ ounces (about ½ link) fully cooked chicken sausage,
chopped

seasonings:
1/8 teaspoon garlic powder

263 CALORIES

You'll need: large microwave-safe mug, nonstick spray

Prep: 5 minutes

Cook: 10 minutes

1. In a large microwave-safe mug sprayed with nonstick spray, combine asparagus, onion, and 1 tablespoon water. Cover, and microwave for 1½ minutes, or until softened.

2. Drain water, and blot away excess moisture. Add egg and garlic powder, and stir. Microwave for 2 minutes.

3. Stir in cream cheese and chopped sausage. Microwave for 2 minutes, or until set.

MAKES 1 SERVING

SURVEY SAYS ...

59% of Hungry Girl fans say ketchup has no place on eggs. What do YOU think?

Build Your Own Egg Mug

Making egg scrambles in the microwave is life changing. You get a hot & hearty breakfast (or snack) in minutes, and there are no skillets or spatulas to clean! Don't limit yourself to the recipe on the previous page ... Create your own combinations!

How To

Step 1: Spray a large microwave-safe mug with nonstick spray. The bigger the better ... Eggs puff up as they cook!

Step 2: Throw in some diced veggies and a bit of water. Microwave for 1 minute, or until softened.

Step 3: Blot away excess moisture. Add egg whites or egg substitute, sprinkle with some seasonings, and mix it up.

Step 4: Microwave for 1 minute. (You're almost done!)

Step 5: Add your mix-ins, and microwave for 30 seconds, or until egg is fully cooked and mix-ins are hot.

Step 6: Top it off!

Mix 'n Match Ingredients

Feel free to go rogue, but these are some of my favorites!

Veggies

onion • bell pepper • spinach • mushrooms • tomatoes • asparagus • zucchini • frozen corn • broccoli cole slaw

Mix-Ins

shredded reduced-fat cheese (cheddar, Mexican-blend, or mozzarella) • feta cheese • reduced-fat/light cream cheese • fully cooked sausage (chicken, turkey, or meatless) • shredded chicken breast • crumbled bacon (turkey or center-cut) • chopped lean deli meat

Toppings

salsa • ketchup • avocado • light sour cream • scallions • basil • cilantro • hot sauce • fat-free Greek yogurt

MEDITERRANEAN SCRAMBLE

(15m) (V) (GF) Entire recipe: 199 calories, 5.5g total fat (2.5g sat fat), 682mg sodium, 10.5g carbs, 3g fiber, 3g sugars, 25g protein

¾ cup (about 6 large) egg whites or fat-free liquid egg substitute
3 cups chopped spinach
½ cup seeded and chopped tomato
2 tablespoons sliced olives
2 tablespoons crumbled feta cheese

seasonings:
1/8 teaspoon garlic powder
1/8 teaspoon oregano

199 CALORIES

You'll need: medium bowl, skillet, nonstick spray

Prep: 5 minutes

Cook: 5 minutes

1. In a medium bowl, use a fork to whisk egg with seasonings.

2. Bring a skillet sprayed with nonstick spray to medium heat. Add spinach and tomato. Cook and stir until tomato is soft and spinach has wilted, 1 to 2 minutes.

3. Add seasoned egg. Scramble for 2 to 3 minutes, until fully cooked.

4. Stir in olives and feta, and cook and until hot, about 30 seconds.

MAKES 1 SERVING

SURVEY SAYS ...

Wow! 69% of Hungry Girl fans prefer egg scrambles to sunnyside-up eggs.

DENVER OMELETTE BAKE

(GF) ¼th of pan: 215 calories, 5.5g total fat (3g sat fat), 751mg sodium, 10g carbs, 1.5g fiber, 4g sugars, 29.5g protein

1 cup chopped onion
1 cup chopped bell pepper
2½ cups (about 20 large) egg whites or fat-free liquid egg substitute
6 ounces (about 9 slices) reduced-sodium ham, chopped
¾ cup shredded reduced-fat cheddar cheese

seasonings:
½ teaspoon onion powder
¼ teaspoon black pepper

215 CALORIES

You'll need: large oven-safe skillet, nonstick spray

Prep: 10 minutes

Cook: 55 minutes

Cool: 5 minutes

EXTRA, EXTRA!

Top with chopped chives. Fancy!

1. Preheat oven to 375 degrees.

2. Spray a large oven-safe skillet with nonstick spray, and bring to medium-high heat on the stove. Add onion and bell pepper, and cook and stir until slightly softened, about 4 minutes.

3. Remove skillet from heat, and let cool for 5 minutes.

4. Add egg, chopped ham, ½ cup cheddar, and seasonings. Gently mix.

5. Bake until center is firm, about 45 minutes.

6. Sprinkle with remaining ¼ cup cheddar. Bake until melted, about 5 minutes.

MAKES 4 SERVINGS

HG TIP!

If you're not sure if the skillet handle is oven safe, wrap it in aluminum foil first.

EASY FREEZY BREAKFAST SANDWICHES

(15M) ¼th of recipe (1 sandwich): 214 calories, 4g total fat (2g sat fat), 600mg sodium, 27.5g carbs, 6.5g fiber, 2g sugars, 21.5g protein

1½ cups (about 12 large) egg whites or fat-free liquid egg substitute
4 light English muffins
4 slices (about 3 ounces) reduced-sodium ham
½ cup shredded reduced-fat cheddar cheese

seasonings:
½ teaspoon onion powder
1/8 teaspoon black pepper

214 CALORIES

You'll need: 8-inch by 8-inch baking pan, nonstick spray, medium-large bowl

Prep: 5 minutes

Cook: 25 minutes

1. Preheat oven to 375 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.

2. In a medium-large bowl, use a fork to whisk egg with seasonings.

3. Transfer to the baking pan. Bake until firm and cooked through, 18 to 20 minutes.

4. Meanwhile, split and toast English muffins. Warm ham in the microwave, if desired.

5. Sprinkle cheese over the egg bake. Bake until melted, about 2 minutes.

6. Slice egg bake into 4 squares. If eating immediately, lay a square on top of each bottom muffin half. Top with ham. Finish with top muffin halves.

MAKES 4 SERVINGS

HG FYI

If you plan to eat these the same week they're made, no need to freeze! Just wrap in parchment paper and refrigerate.

Freezing and Reheating

TO FREEZE

Before assembling sandwiches, let egg bake squares cool completely, about 30 minutes. Once assembled, tightly wrap each sandwich in plastic wrap or aluminum foil, and place them in a large sealable freezer bag (or container). Remove as much air as possible, and freeze for up to a month.

TO REHEAT

Unwrap one frozen sandwich, tightly wrap in a paper towel, and place on a microwave-safe plate. Microwave at 50 percent power for 1½ minutes. Microwave at full power for another 1½ minutes, or until cheese has melted and sandwich is hot.

BROC 'N CHEDDAR CRUSTLESS QUICHE

(V) (GF) ¼th of pan: 143 calories, 4.5g total fat (2.5g sat fat), 489mg sodium, 6g carbs, 1g fiber, 2.5g sugars, 18.5g protein

1½ cups roughly chopped broccoli
1½ cups (about 12 large) egg whites or fat-free liquid egg substitute
1/3 cup fat-free plain Greek yogurt
¼ cup fat-free milk
¾ cup shredded reduced-fat cheddar cheese
2 tablespoons chopped scallions

seasonings:
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon each salt and black pepper

143 CALORIES

You'll need: 9-inch pie pan, nonstick spray, medium-large microwave-safe bowl, large bowl

Prep: 10 minutes

Cook: 30 minutes

1. Preheat oven to 375 degrees. Spray a 9-inch pie pan with nonstick spray.

2. Place broccoli in a medium-large microwave-safe bowl. Add ¼ cup water. Cover and microwave for 2½ minutes, or until soft. Drain excess liquid.

3. In a large bowl, combine egg, yogurt, milk, and seasonings. Whisk with a fork until uniform. Add broccoli and cheese, and stir to mix.

4. Transfer to the pie pan. Bake until firm and cooked through, about 25 minutes.

5. Top with scallions.

MAKES 4 SERVINGS

SOUTHWEST MUFFIN-PAN EGG BAKES

(V) (GF) 1/6th of recipe (2 egg bakes): 142 calories, 4g total fat (2g sat fat), 388mg sodium, 9g carbs, 1.5g fiber, 2.5g sugars, 16.5g protein

2½ cups (about 20 large) egg whites or fat-free liquid egg substitute
½ cup canned black beans, drained and rinsed
½ cup frozen sweet corn kernels
¾ cup shredded reduced-fat Mexican-blend cheese
¼ cup light sour cream
½ cup chopped tomatoes

seasonings:
1½ teaspoons taco seasoning, or more for topping

142 CALORIES

You'll need: 12-cup muffin pan, foil baking cups (or nonstick spray), large bowl

Prep: 15 minutes

Cook: 25 minutes

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

2. In a large bowl, use a fork to whisk egg with taco seasoning. Stir in beans and corn.

3. Evenly fill muffin pan. Bake until firm and cooked through, about 20 minutes.

4. Sprinkle with cheese. Bake until melted, about 3 minutes.

5. Top with sour cream and tomatoes.

MAKES 6 SERVINGS

HG FYI

There's a recipe for DIY taco seasoning here!

EXTRA, EXTRA!

Sprinkle some cilantro on top for bonus flavor.

MUFFIN-PAN EGGS BENECHICK

(30m) (GF) ¼th of recipe (3 egg cups): 153 calories, 3.5g total fat (1.5g sat fat), 760mg sodium, 4.5g carbs, 0g fiber, 2g sugars, 22g protein

12 slices (about 8 ounces) reduced-sodium ham
1¾ cups (about 14 large) egg whites or fat-free liquid egg substitute
¼ cup fat-free plain Greek yogurt
1½ tablespoons Dijon mustard
1½ tablespoons whipped butter
¼ teaspoon lemon juice

seasonings:
½ teaspoon garlic powder
½ teaspoon onion powder

153 CALORIES

You'll need: 12-cup muffin pan, nonstick spray, large bowl, small microwave-safe bowl

Prep: 10 minutes

Cook: 15 minutes

1. Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick spray.

2. Press a ham slice into each cup of the muffin pan.

3. In a large bowl, use a fork to whisk egg with seasonings.

4. Evenly fill muffin pan. Bake until firm and cooked through, about 15 minutes.

5. Meanwhile, to make the sauce, mix remaining ingredients in a small microwave-safe bowl. Microwave for 30 seconds, or until hot.

6. Serve eggs topped with sauce.

MAKES 4 SERVINGS

EXTRA, EXTRA!

Top with salt and black pepper to taste. Freshly cracked is the best!

CLASSIC HARD-BOILED EGGS

(30m) (V) (GF) 1/12th of recipe (1 egg): 72 calories, 4.5g total fat (1.5g sat fat), 71mg sodium, 0.5g carbs, 0g fiber, <0.5g sugars, 6g protein

12 large eggs

72 CALORIES

You'll need: large pot

Prep: 5 minutes

Cook: 20 minutes

1. Place eggs in a pot, and cover with water, leaving a few inches of the pot's inner edge above the water line. Bring to a boil.

2. Once boiling, cook for 10 minutes.

MAKES 12 SERVINGS

OVEN-BAKED "HARDBOILED" EGGS

(V) (GF) 1/12th of recipe (1 egg): 72 calories, 4.5g total fat (1.5g sat fat), 71mg sodium, 0.5g carbs, 0g fiber, <0.5g sugars, 6g protein

12 large eggs

72 CALORIES

You'll need: 12-cup muffin pan

Prep: 5 minutes

Cook: 30 minutes

1. Preheat oven to 350 degrees.

2. Place an egg (still in its shell) in each cup of the muffin pan.

3. Bake for 30 minutes.

MAKES 12 SERVINGS

HG FYI:

The shells may develop a few brown spots, but don't be concerned! The eggs inside will be A-OK.

INSTANT-POT HARD-BOILED EGGS

(30m) (V) (GF) 1/12th of recipe (1 egg): 72 calories, 4.5g total fat (1.5g sat fat), 71mg sodium, 0.5g carbs, 0g fiber, <0.5g sugars, 6g protein

12 large eggs

72 CALORIES

You'll need: Instant Pot

Prep: 5 minutes

Cook: 25 minutes

1. Add ¾ cup water to an Instant Pot. Place a stainless-steel steamer basket inside the pot.

2. Add eggs, and seal with lid. Press Manual, and set for 7 minutes.

3. Once cooked, press Keep Warm/Cancel to release steam.

MAKES 12 SERVINGS

HG FYI

Don't miss the Instant Pot primer here!

ANOTHER HG FYI

Peeling these eggs is as easy as 1-2-3 ... Just flip here!

Peeling Hard-Boiled Eggs

Easy as 1-2-3!

STEP 1

Place eggs in a bowl, and cover with ice and cold water.

STEP 2

Let sit for 20 minutes.

STEP 3

Gently crack eggs on the rim of the bowl, and easily peel off the shells!

6 Snack Ideas for Hard-Boiled Eggs

Whether you cook 'em on the stove, in the oven, or in an Instant Pot, hardboiled eggs ROCK. And while there's nothing wrong with the occasional yolk, I like to pop 'em out to make room for tasty fillings like these ...

1. Salsa. Add zesty flavor with your favorite jarred salsa. My favorites are pineapple and black bean & corn salsa!

2. Hummus. Sorry, pita chips: Hummus has a new BFF. Fill your egg whites with this Mediterranean dip for a next-level snack.

3. Avocado. Mash it, season it, and top your egg whites with it. Yum!

4. Tuna. Pump up the protein! Whip up a DIY tuna salad with light mayo and seasonings ... or reach for a pouch of the ready-to-eat stuff!

5. Bean Dip. Hummus isn't the only game in town. Bean dips are made with edamame, white beans, black beans, and more. Fill 'er up!

6. Dijon Mustard. Mix it with light mayo to mellow out the intensity. Mash in a yolk for a deviled egg fix!

BAGELED EGGS

(NC) (15m) (GF) ½ of recipe (6 egg white halves): 168 calories, 8.5g total fat (3.5g sat fat), 583mg sodium, 4g carbs, 0.5g fiber, 2g sugars, 17.5g protein

6 hard-boiled and chilled large eggs
2 tablespoons light/reduced-fat cream cheese
2 tablespoons finely chopped red onion
1 ounce smoked salmon, cut into 12 pieces
3 cherry or grape tomatoes, quartered

seasonings:
½ teaspoon everything bagel seasoning, or more for topping

168 CALORIES

You'll need: medium bowl

Prep: 10 minutes

1. Halve eggs lengthwise. Discard four yolks (or save for another use).

2. Place remaining two yolks in a medium bowl. Add cream cheese, onion, and seasoning. Mix until uniform.

3. Distribute salmon among egg white halves, followed by cream cheese mixture.

4. Top with quartered tomatoes.

MAKES 2 SERVINGS

HG FYIs

You can find ready-to-eat hard-boiled eggs in both the fridge and freezer sections at some supermarkets!

Everything bagel seasoning is ALWAYS in my spice drawer ... I LOVE the kind by Trader Joe's! There's also a DIY recipe here.

ROASTED VEGGIE EGG POWER BOWL

(V) (GF) Entire recipe: 288 calories, 12.5g total fat (2.5g sat fat), 657mg sodium, 37g carbs, 9g fiber, 13.5g sugars, 11.5g protein

1 cup (about ¼th of a medium) peeled butternut squash cut into 1-inch chunks ¾ cup (about 1 large) peeled carrot cut into 1-inch chunks ½ cup (about 1) peeled beet cut into 1-inch chunks 1½ teaspoons olive oil 2 cups chopped kale 1 large egg

seasonings: 1/8 teaspoon plus a dash each salt and black pepper 1/8 teaspoon garlic powder 1/8teaspoon onion powder

288

CALORIES

You'll need: baking sheet, nonstick spray, large bowl, medium bowl, skillet

Prep: 10 minutes

Cook: 30 minutes

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

2. In a large bowl, combine squash, carrot, beet, 1 teaspoon oil, and 1/8 teaspoon of each seasoning. Toss to coat.

3. Evenly distribute onto half of the baking sheet. Bake for 18 minutes.

4. Meanwhile, in the large bowl, mix kale with remaining ½ teaspoon oil and dash each salt and pepper.

5. Flip veggies on baking sheet, and add kale to the other half. Bake until kale is slightly crispy and other veggies are softened and browned, about 10 minutes.

6. Transfer veggies to a medium bowl.

7. Bring a skillet sprayed with nonstick spray to medium heat. Cook egg sunny-side up, 1 to 2 minutes. (Or cook to your preference.)

8. Place egg over veggies.

MAKES 1 SERVING

(Continues…)


Excerpted from "Hungry Girl Simply 6"
by .
Copyright © 2019 Hungry Girl, Inc..
Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Title Page,
Copyright Notice,
Dedication,
Introduction,
FAQs,
RECIPE GUIDE,
SIMPLY 6 BONUS RECIPE LISTS,
1 SIMPLY EGGS,
2 SIMPLY OATS,
3 Simply Chicken,
4 Simply Beef (& Pork),
5 Simply Seafood,
6 SIMPLY VEGGIE,
7 Simply Dough,
8 Simply Fruit,
9 Simply More ... Sweets!,
10 Simply Simple: Tips & Tricks,
Acknowledgments,
Index,
About the Author,
Copyright,

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Hungry Girl Simply 6: All-Natural Recipes with 6 Ingredients or Less 3 out of 5 based on 0 ratings. 2 reviews.
Anonymous 5 months ago
Honestly, this is a really great book for people who need the inspiration to get something, sometimes, anything, on the table for their families after a long hard day. I tried the Shrimp Scampi Z'paghetti and the cheesy breadsticks out of curiosity and they were really good. My daughter-in-law loves Hungry Girl so I also bought a copy for her. I won't lie, a lot of the recipes reminds me of another cookbook called Simple, Healthy, and Delicious by Chef Jai Scovers that blends delicious foods with an easier way to get it done. Chef Jai also has another book that I would personally recommend for anyone who is just starting out or even those who love to cook. it is a cookbook reference guide called Conquer Your Kitchen that will tell you everything from the difference between baking soda and baking powder to how long raw eggs will last in your refrigerator, and a personal game changer, resting time and even, the proper temperature to even cook chicken and so much more. Buy it. Borrow it. But, get it!
Anonymous 6 months ago
waste of money.