Weekly Recipes: Bar Food Favorites (Without the Guilt).

Bar food: So fabulously yummy, yet so tragically fattening. I swear, if I even look at a plate of mozzarella sticks or fried zucchini I immediately gain 5 pounds. So imagine my delight when I came across these healthier versions of some of our unhealthiest weaknesses.

It is no secret that Hungrygirl.com is a godsend to those looking to indulge sans guilt. Now, I think I may just have another reason to love them. So whip up these bad boys, grab your gal pals, pull out some light beer and watch some football (Girls Just Want To Have Fun works too…hey, dancing is a sport!)

Mozzarella Fix


2 light mozzarella sticks (50-60 calories and 2.5g fat per stick)

1/4 cup Fiber One bran cereal (original)

2 tbsp. fat-free liquid egg substitute

salt, pepper & Italian seasonings; to taste

Optional: low-fat marinara sauce (for dipping)


Preheat oven to 375 degrees. In a food processor or blender, grind Fiber One to a breadcrumb-like consistency. Place crumbs in a small plastic container with a lid. Season crumbs with as much salt, pepper and Italian seasonings as you like. Set aside. Cut cheese sticks in half, so that you have 4 sticks. Place sticks in a small bowl, and pour egg substitute over the top of the sticks. Swirl egg substitute around so that it thoroughly coats the sticks. One by one, transfer sticks to the container with the crumbs. Cover container, and give it a shake to coat the sticks in the crumbs. Carefully return sticks to the dish with the egg substitute, and coat them again.

Next, put sticks back in the crumbs container, cover, and shake once more to coat (try doing this two at a time the second time around). Place sticks on a baking dish sprayed lightly with nonstick spray. Spritz the tops of the sticks with a quick mist of the spray. Place dish in the oven, and bake for 10 minutes (or until the first sign of cheese oozing out). If desired, serve with warm marinara sauce. Best when eaten immediately, while cheese is hot and gooey!

Serving Size: 4 pieces

Calories: 155

Fat: 5.5g

Sodium: 500mg

Carbs: 13.5g

Fiber: 7g

Sugars: 0g

Protein: 19g

Freakishly Fantastic Faux-Fried Zucchini


2 large zucchini; ends removed

3/4 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor

1/4 cup fat-free liquid egg substitute (like Egg Beaters)

1 tbsp. powdered ranch dressing/dip mix

1/4 tsp. plus 1 dash garlic powder

1/4 tsp. plus 1 dash onion powder

1/4 tsp. plus 1 dash oregano

2 dashes pepper

2 dashes salt


Preheat oven to 350 degrees. Cut zucchini into half-inch-wide circles. Blot away any excess moisture with a paper towel. Place egg substitute in a medium-sized dish, and season with a dash each of garlic powder, onion powder, oregano, salt, and pepper. In a separate medium-sized container, combine cereal breadcrumbs with 1/4 tsp. each of garlic powder, onion powder, and oregano — add the ranch mix and a dash each of salt and pepper, and then mix well.

Set out a baking pan, and spray with nonstick spray. Toss zucchini circles in the egg substitute until they are all evenly covered. One by one, coat zucchini with breadcrumbs (giving them a shake first to remove excess egg substitute), and lay them flat on the baking pan. Place in the oven, and bake for 10 minutes. Flip zucchini circles over, and return to the oven for about 10 more minutes, or until outsides are crispy and zucchini is cooked through.


Serving Size: 1/3rd of recipe (1 generous serving)

Calories: 78


Rockin’ Rolls!

Chili’s Southwestern Eggrolls sounds pretty delicious but ½ order packs in a whopping 405 calories and 25.5 grams of fat. So why not bust out Hungry Girls guilt-free version? (Added bonus: you friends will think you’re Martha Stewart, AND you’ll save some cash!)



3 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortillas, Original (not Large)**

1 oz. cooked skinless chicken breast; shredded

2 tbsp. canned black beans

2 tbsp. canned corn; drained

1 oz. Lifetime Fat Free Jalapeno Jack cheese; shredded

1 tbsp. diced red chili pepper

3/4 cup frozen chopped spinach; thawed & thoroughly drained


1 tbsp. avocado

2 tbsp. fat-free sour cream

1/2 tsp. Hidden Valley Dips Mix, The Original Ranch

1 tbsp. diced tomato

dash pepper (or more, to taste)


Preheat oven to 400. Combine chicken, beans, corn, cheese, chili pepper and spinach in a small microwave-safe bowl. Heat for 30 seconds in the microwave. Warm tortillas in the microwave for 15 seconds. On a clean, flat surface, lay out tortillas side by side. Put 1/3 of the chicken-spinach mixture in the center of each of tortilla. To assemble each of the rolls, fold the left and right sides in (so none of the filling escapes during the cooking process), and then roll up from the bottom of the tortilla until you reach the top (so they resemble eggrolls). Place all 3 rolls (seams down) on a baking pan sprayed with nonstick cooking spray. Bake for 12 minutes, flipping rolls over about halfway through cooking.

While the eggrolls are in the oven, combine the sour cream, avocado, and Hidden Valley Dips Mix in a small bowl — stir until smooth and blended. Season to taste with pepper. Top your dipping sauce with the tomatoes just before you serve! Once the eggrolls are done baking, allow them to cool for a few minutes. Then cut each in half diagonally, arrange them beautifully on a plate, and serve with the dipping sauce. Mmmmmmm!


Serving Size: 1/2 of recipe (3 eggroll halves and half of the dipping sauce)

Calories: 181

Fat: 4.5g

Sodium: 666mg

Carbs: 27g

Fiber: 14g

Sugars: 2g

Protein: 19g

An Alternative Birth Control Option
An Alternative Birth Control Option
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