The Great Greek Pizza

Per serving (entire recipe): 277 calories, 4.75g fat, 990mg sodium, 38g carbs, 8.5g fiber, 4.5g sugars, 19g protein

Ingredients

1/2 c chopped spinach, thawed from frozen, squeezed dry
2 tbsp crumbled fat-free feta cheese
1/2 tsp crushed garlic
1 stick light string cheese
1 whole-wheat or high-fiber pita
3 tbsp canned crushed tomatoes
2 thin slices red onion, rings separated and halved
1 tbsp sliced black olives
4 slices plum tomato
dash dried oregano or 1/4 tsp fresh oregano
Optional: salt and black pepper


Directions

• Preheat oven to 375 degrees
• In a medium bowl, combine spinach, feta cheese, and garlic. Mix well and set aside.
• Break string cheese into thirds and place in a blender or food processor - blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and chopped roughly.) Set aside.
• Spray a baking sheet with nonstick spray, and lay pita in center. Spread crushed tomatoes over the pita, leaving a 1/2-inch border around the edge. Evenly top with spinach-feta mixture, and then cover with shredded/grated string cheese.
• Place onion, olive, and tomato slices on top of you "pizza," and sprinkle with oregano. 
• Bake in the oven for 8 to 10 minutes, until pizza is hot and string cheese has melted.
• If you like, season to taste with salt and pepper. Cut into wedges, and enjoy!

Makes 1 serving

Hungry Girl 300 under 300, p.268-269 by Lisa Lillien

Grilled Greek Pizza Minis

Per serving (1/2 of recipe, 4 mini pizzas): 116 calories, 2.5g fat, 430mg sodium, 16g carbs, 3g fiber, 3g sugars, 9g protein.

Ingredients

1/2 c chopped mushrooms
1/2 c chopped green bell pepper
1/4 c chopped onion
1/4 c canned crushed tomatoes
1/4 tsp chopped garlic
1/8 tsp garlic powder
1/8 tsp oregano
dash black pepper
1 piece lavash bread with about 100 calories
1/3 crumbled fat-free feta cheese
2 tbsp sliced black olives

Directions

• In a microwave-safe bowl, combine mushrooms, bell pepper, and onion with 2 tablespoons of water. Cover the microwave for 1 minute, or until veggies are soft. Set aside.
• To make the sauce, in another bowl, combine tomatoes, garlic, and all the seasonings. Mix well and set aside.
• Bring a grill or grill pan with nonstick spray to medium heat. Lay lavash breat flat and grill until slighly crispy, 3 to 4 minutes.
• Carefully flip lavash bread and sprinkle with cheese. Top lavash with sauce in evenly spaced spoonfuls. Once cheese and sauce are hot, about 2 minutes, evenly top with veggies and olives.
• Continue to grill until cheese has melted, about 3 minutes.
• Carefully remove from grill, slice into 8 pizza minis, and enjoy!

Makes 2 servings

Hungry Girl 300 under 300, p.258-259 by Lisa Lillien

Lean 'N Green Fruity Tuna Bowl

Per serving (entire recipe): 295 calories, 6g fat, 616mg sodium, 22.5g carbs, 5g fiber, 14.5 sugars, 37g protein

Ingredients

One 5-ounce raw sushi-grade ahi or yellowfin tuna steak
1/8 tsp salt
1/8 tsp black pepper
4 c mixed field greens
1/2 c thinly sliced seedless or seeded cucumber
1/4 c sliced strawberries
1/4 c red grapes, halved
1 1/2 tbsp thinly sliced almonds
1 tbsp orange juice
1 tbsp seasoned rice vinegar

Directions

• Bring a skillet sprayed with nonstick spray to medium-high heat on stove. Season tuna steak with salt and pepper and add to the skillet. Cook until evenly seared on the outside and cooked through to your liking, at least 2 minutes per side. Set aside.
• Place field greens on a large plate or a large bowl and evenly top with cucumber, strawberries, grapes, and almonds. Set aside.
• To make the dressing, combine orange juice with vinegar in a small bowl. Mix well and set aside.
• Slice tuna steak and add to the salad. Drizzle the dressing over the salad and enjoy!

Makes 1 serving

Hungry Girl 300 under 300, p.143 by Lisa Lillien

Fluffy-Good Zucchini Nut Muffins

Per serving (1/9th of recipe, 1 muffin): 147 calories, 3.5g fat, 246mg sodium, 25g carbs, 2.5g fiber, 7g sugar, 4.5g protein

Ingredients

1 c whole-wheat flour
1/2 c all-purpose flour
2/3 c Splenda No Calorie Sweetener (granulated)
1/3 c brown sugar (not packed)
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 c shredded zucchini (about 1 large zucchini)
1/2 c fat-free liquid egg substitute
1/2 c no-sugar-added applesauce
3 tbsp light whipped butter or light buttery spread, room temperature
1 tsp vanilla extract
3 tbsp crushed walnuts, divided

Directions

• Preheat oven to 350 degrees
• In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt. Set aside. 
• In a medium bowl, mix together zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp) into the batter.
• Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each with a sprinkling of the remaining 1 1/2 tbsp crushed walnuts.
• Bake in the oven for 20 to 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool then enjoy!

Makes 9 servings

Hungry Girl 300 under 300, p.96-97 by Lisa Lillien

I wouldn't use Splenda personally, but you can easily find a more natural sugar replacement. Or just replace the Splenda with regular granulated sugar and each muffin will have 196 calories, 38g carbs, 22g of sugars.

Strawberry short stack

Per serving: (entire recipe, 2 pancakes with filling): 289 calories, 1.75g fat, 471mg sodium, 60.5g carbs, 7.5g fiber, 7g sugars, 14g protein.

Ingredients
1/3 c whole-wheat flour
2 tbsp old-fashioned oats (not instant)
1/2 tsp baking powder
1 no-calorie sweetner packet
dash salt
1/4 c fat-free liquid egg substitute
1 tbsp light vanilla soymilk (or coconut milk)
2 tbsp sugar-free strawberry preserves
1/2 c sliced strawberries
1/4 c cool whipp free, thawed
optional toppings: fat free reddi-wip, sugar-free pancake syrup

Directions

• To make the batter, combine flour, oats, baking powder, sweetener, and salt in a bowl. Add egg substitute, soymilk, and 2 tbsp water. Mix well and set aside.
• Place preserves in a mircowave-safe bowl and nuke for 20 seconds, until softened and warm. Stir into batter until thoroughly integrated
• Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add half the batter to form a large pancake. Cook for 2 to 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 to 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake and set aside.
• Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake, and then set aside as well.
• While pancakes cool slightly, combine strawberries with Cool Whip in a bowl and lightly stir. Spoon this mixture evenly over one pancake, and then place the second pancake lightly on top. 
• If you like, add a squirt of Reddi-wip and a drizzle of pancake syrup. 

Makes 1 serving

Hungry Girl 300 under 300, p.74-75 by Lisa Lillien

Super-Sized Berry-nana Oatmeal Parfait

Per serving: (entire recipe): 285 calories, 4.6g fat, 359mg sodium, 54g carbs, 6.5g fiber, 21.5g sugars, 9g protein

Oatmeal:
1/3 c old-fashioned oats
3/4 c unsweetened vanilla almond breeze
1 no-calorie sweetner packet
1/8 tsp cinnamon
1/8 tsp vanilla extract
dash salt

Parfait:
1//2 c fat-free vanilla yogurt
1/2 c sliced strawberries
1/2 banana, sliced

1. Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 c water and mix well. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.)
2. Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.
3. Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a glass, and top with 1/4 c yogurt, 1/4 c sliced strawberries, and 1/4 sliced banana. Repeat with remaining oatmeal, yogurt, strawberries, and banana. 

Serve & enjoy

Makes 1 serving

Source: Hungry Girl 300 under 300 by Lisa Lillien

Gluten-Free Old-Fashioned Cake Doughtnuts

A doughtnut pan is a rectangular pan with six doughnut-shaped depressions.

3/4 c GEMS flour
1/2 c brown rice flour
1/4 c bean flour (preferably white)
1/4 tsp guar gum
1/3 c granulated sugar
1 Tbsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 Tbsp melted butter
2/3 c milk
1 tsp vanilla extract

1. Preheat oven to 325F. Lightly grease doughnut pan.
2. In mixing bowl combine. GEMS flour, rice flour, bean flour, guar gum, sugar, baking powder, cinnamon, nutmeg and salt. 
3. In separate bowl blend butter, milk and vanilla. Add to dry ingredients and beat until blended.
4. Fill each doughnut depression with 1/3 c batter. Bake 15 minutes. 
5. To sugar-coat: shake warm doughnuts, one at a time, in a paper bag with 1/4 c granulated sugar and 1/8 tsp cinnamon. Alternatively, sprinkle generously with icing sugar just prior to serving.

Yield: 6 doughnuts
Egg Free

Source: gems of gluten-free baking by Wendy Turnbull