Tuesday, July 19, 2011

Healthy Snacks (Spinach Smoothie ?!?!)

From Mummy Deals Blog:
 
I love to eat spinach...drinking it. Ok, I'll try it.
 
Posted: 18 Jul 2011 03:48 PM PDT
It's hard coming up with great snacks for kids especially ones that are nutritious engouh for you to feel good about, yummy enough for them to eat and frugal enough to save your wallet!  Here are some of my favorites to help you get started.

Spinach Smoothies

Hear me out before ya judge!! I love smoothies and right now I feel sadly iron-depleted and exhausted. I do love fruit so I love to whip up a smoothie. 

One great tip is to watch your fruit. When it looks like its starting to go bad and you know you can't eat it right away, quick stick it in a container and place it in the freezer. The next time you need a smoothie you have fruit ready to go!

The other thing I love is to make a spinach smoothie! Before you all gag, here's how:
  • Blend up some fruit.
  • Add a couple of tablespoons of plain yogurt.
  • Finally add a handful of fresh spinach and blend well.
Sure it'll look green but I promise you won't taste it!!!!!!

Homemade Granola

Store-bought granola is expensive and full of who-knows-what.  While living in Thailand I couldn't find it anywhere and so I developed an easy recipe using plain old oats.


Ingredients
3 cups of oats
Enough honey to make it stir well
Other ingredients like coconut, flax seed, wheatgerm, raisins, nuts

Directions
Spray a cookie sheet with cooking spray and heat oven to 300.
Mix all together and then spread thin on the pan.
Cook for arounjd 15 minutes or until it almost smells burnt! It sounds crazy but then I turn it over on the pan and cook for a further 10 minutes and it's good.
I pour mine back into the oat container and in the morning serve with yogurt and fresh fruit.

100 Calorie Snacks

Marketed to help people lose weight these things are really just a whole lotta air without substance! Don't get me wrong, we all love convenience so why not grab some ziploc bags, a huge bag of chips/your favorite snacks and portion them out. Read the back and see how many make a portion and then add that amount to the bag. Trust me, you'll save mega moolah!

Here are some 100 calorie ingredients:

1 small orange
15 mini carrots
3 TBS raisins
6 reduced fat Triscuits
1 cup celery
1 cup watermelon
13 animal crackers
3/4 oz cheddar cheese
2 Twizzlers
7/8 cup cheerios
2/3 cup mini marshmallows
1 cheese stick and 5 slices ham

Lemon Chickan Piccata

From - Leanne Ely
Lemon Chicken Piccata
Serves 4
 
4 (4- to 6-oz.) boneless, skinless chicken breast halves, flattened to about 1/4-inch (use a plastic bag and rolling pin)
Sea salt and freshly ground black pepper
1/3 cup flour
2 teaspoons finely grated lemon zest
1/2 teaspoon paprika
2 cloves garlic, pressed
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine (or use additional broth)
1/2 cup low sodium chicken broth
1 (14-oz.) can artichoke hearts, quartered  or use equivalent frozen artichoke hearts
 
In a skillet, heat olive oil over medium high heat. Season flattened chicken with salt and black pepper. In a shallow dish (or dinner plate), combine flour, lemon zest and paprika. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

To the hot oil, add the garlic. Add chicken and saute 2 minutes per side, until golden brown. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add capers and simmer 1 minute to heat through, then serve.

Per Serving: 326 Calories; 6g Fat; 44g Protein; 17g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 470mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 7

 
 
"All of your dreams can come true if you have the courage to pursue them." -  ºoº Walt Disney ºoº  
 

HG's Sweet & Sour Chicken 1-2-3


 HG's Sweet & Sour Chicken 1-2-3
The Sweet-n-Sour-Stuff Girls!
Serving Size: 1/3rd of recipe, about 2 cups
Calories: 295
Fat: 2g
Sodium: 730mg
Carbs: 37g
Fiber: 5.25g
Sugars: 27g
Protein: 30g

PointsPlus® value 7*
People, the danger of consuming greasy chicken drowned in sugary sauce isn't worth the convenience of having dinner delivered to your doorstep. This recipe, however, is TOTALLY worth the small amount of effort it takes to make it. YUM! P.S. You can also find this recipe (and more like it!) in the "International Favorites" chapter of Hungry Girl 300 Under 300!

Ingredients:
12 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper
1 1/2 cups broccoli florets
1 cup chopped red bell pepper
1 cup chopped celery
16 oz. canned pineapple chunks packed in juice (not drained)
1 tbsp. cornstarch
3 tbsp. seasoned rice vinegar
1 tbsp. ketchup
1 tbsp. reduced-sodium/lite soy sauce
1/2 tsp. chopped garlic
1/4 tsp. crushed red pepper
1/8 tsp. ground ginger
2 cups bean sprouts

Directions:
Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove. Season chicken with salt and black pepper and place in the skillet/wok.

Stirring occasionally, cook until chicken is no longer pink on the outside, about 3 minutes. Add broccoli florets, bell pepper, celery, and 2 tbsp. of water to the skillet/wok. Cover and cook until veggies are tender, about 8 minutes.

Meanwhile, to make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper, and ginger. Mix thoroughly. Bring to medium-high heat on the stove. Stirring frequently, cook until thickened, about 3 minutes.

To the skillet/wok, add pineapple chunks, bean sprouts, and sauce. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.

Serve and enjoy!

MAKES 3 SERVINGS
 
"All of your dreams can come true if you have the courage to pursue them." -  ºoº Walt Disney ºoº  
 

Monday, July 18, 2011

Removing an 'indestructible' virus

Kim K:

Removing an 'indestructible' virus

7/8/2011

Q. I'm having a problem with Google searches lately. When I click on a search result, I am redirected to a random website. I am running security software, but none of my programs detects a virus. After doing some research, I think my machine is infected with the TDL-4 rootkit. How do I get rid of it?
-Roscoe from Des Moines, IA, listens to my national radio show on KWQW 98.3 FM

A. We've been hearing about the TDL-4 rootkit in the news lately. It has infected more than 4.5 million computers. About a third of these infections are in the United States.

TDL-4 has been described as "indestructible." There are a few different reasons for this. First, it is a rootkit. This type of malware is extremely difficult to detect. It can hide on a machine without the owner's knowledge. Many security programs can't detect rootkits.

Second, the TDL-4 rootkit gives the criminals total control over your machine. They can use it to launch attacks. They can install malicious programs. If the server that controls TDL-4 is shut down, it uses peer-to-peer technology to get new commands.

TDL-4 has been called the most sophisticated malware to date. Fortunately, though, it isn't really indestructible. If your machine is infected, and it sounds like it is, you can remove it from your system.

The Google redirect problem is a symptom of the Alureon virus. This is a member of the TDSS family. It was a major headache for Microsoft last year.

The TDL-3 version of Alureon conflicted with a specific Microsoft system update. That caused computers to crash when the update was installed. Microsoft actually had to pull the update for a while.

If you haven't updated your computer in a while, this could be the problem. Microsoft released a fix using the Microsoft Security Removal Tool. Updating Windows should take care of TDL-3.

Any up-to-date antivirus program should also detect and remove TDL-3. If the infection is really being stubborn, try Kasperky's TDSSKiller or Microsoft's Standalone System Sweeper. 

Getting rid of TDL-3 isn't really a problem anymore. However, the newer version of TDSS/Alureon, TDL-4, is a whole new ballgame.  

First of all, like TDL-3, TDL-4 is a rootkit. A rootkit is a program that installs deep in a computer's operating system. In some cases, rootkits infect basic Windows operations. That makes them all but invisible to security software.

TDL-4 goes even further. This rootkit infects a computer's Master Boot Record. For that reason, it's also known as a bootkit.  

The MBR is the region of the hard drive that stores Windows' boot information. In other words, bootkits load before Windows. They actually operate outside of Windows.

Bootkits are almost impossible to detect at present. Normal security software doesn't typically scan the MBR. Even when it does, the bootkit can tell the software to ignore it.

One bootkit, Popureb.E, has a unique method for this. It actually modifies the instructions Windows sends to your hard drive. It can prevent malicious data from being erased. I told you these things were scary.

It gets even scarier. TDL-4, for example, lets hackers install software remotely. It can quietly install a keylogger and steal your information. Or it can blitz you with fake antivirus programs you can't remove.  

Your computer could be used for denial-of-service attacks. Perhaps it will be forced to send out spam. That would show up as unusually high Internet activity. However, there would be no other indication.

TDL-4 will even remove competing viruses from your system. This keeps your security software from triggering. It can actually lull you into a false sense of security.

All TDL-4 infected computers are controlled by a hacker group. That makes TDL-4 a botnet. All the computers can work together to perform specific tasks. The hackers can rent out the botnet to other hackers for various uses.

Security companies have had a lot of luck against botnets lately. The FBI took down the Coreflood botnet, for example. The way they did this was to shut down the bot's command and control servers. The hackers were no longer able to send commands to infected computers.

That tactic won't work with TDL-4. It has two methods of custom-encrypted communication. One method is a standard control channel. The other is a peer-to-peer channel.

The P2P channel lets the hackers transmit lists of new control servers. Every time control servers are shut down, the hackers just start new servers. Then they send the new server locations to the virus. There's nothing law enforcement can do to block the update.

The only way at present to defeat the TDL-4 botnet is to clean all infected computers. So, how do you know if you have TDL-4 or another rootkit? Well, it isn't easy.

You might see redirection of your search results. Maybe viruses are appearing out of nowhere. Perhaps your Internet traffic is higher than it should be.

Those are indications you might have a problem. Another indication is if your security software seems ineffective. It might say it removed a virus, but the virus pops up again.

Security software providers are updating their programs to detect bootkits. However, once a bootkit is installed, it's hit or miss. As I said, bootkits are very good at hiding and disabling regular security software.

That's why companies are releasing standalone utilities. BitDefender has a dedicated TDL-4 detector and remover. Likewise, Kaspersky has released an updated rootkit detector and cleaner. Norton's Bootable Recovery Tool is also available for existing Norton users.

If those don't work, you can try a program called GMER. It is designed to detect and remove rootkits. It's a powerful tool, but can be complicated to use. Be sure to read the site's FAQ before using it.

Finally, Microsoft has some last-ditch instructions for removing bootkits. It involves restoring your computer's Master Boot Record to factory conditions. This effectively overwrites the bootkit. You can then use regular security software to clean up any remaining viruses.

Unfortunately, this is a dangerous procedure. It's entirely possible you could damage your computer. In that case, you would need to wipe your hard drive and reinstall everything.

Make sure your computer is backed up before performing this procedure! Hopefully, you're making backups of your information already. I recommend my advertiser Carbonite.

Start by booting into the Windows Recovery Console. For Windows 7 and Vista, that means restarting the computer. Before the Windows logo appears, press the F8 key.

This will bring up the Advanced Boot Options screen. Use the arrow keys to highlight Repair Your Computer and press Enter. Then select your keyboard layout.

Some systems might not have the Repair Your Computer option installed. In that case, you will need to boot from your Windows install disc. If you don't have one, contact your computer's manufacturer for help.

Using Recovery console in Windows XP is more difficult. You're probably going to have to install it manually. Microsoft has detailed instructions for this on its site. 

Let's assume you've booted into the System Recovery Options menu. For 7 and Vista, select the Command Prompt option. With XP, it will boot into the Command Prompt automatically.

Type in "bootrec.exe /fixmbr" (minus quotes; note the space before the forward slash). This will repair the MBR and should overwrite the bootkit. Now you can restart the system.

It might be good to boot into Microsoft's Standalone Security Sweeper next. This will prevent any viruses from activating before they're removed. It should make cleaning up the system easier.

Otherwise, run full scans with all your regular security software. You'll probably want to do this regardless. The more programs you use, the likelier you are to catch everything.

Now, in some cases, all this might not work. The bootkit might still be on your system. In that case, the only solution is completely wiping your hard drive. Then you'll have to reinstall Windows from the ground up.

As you can see, being infected by a rootkit isn't fun. Getting rid of it is time-consuming and aggravating. You're much better off not contracting it in the first place.

Fortunately, rootkits get installed just like any other virus. They are transmitted through malicious Web links and email attachments. Stay cautious online and keep Windows and your security software up-to-date.

Alureon and other viruses are great at stealing your information. However, hackers have plenty of other methods as well. Learn some ways to keep your information safe:



Sent from my iMickey! 8(; - )
⁰●⁰. ⁰●⁰.⁰●⁰.⁰●⁰.⁰●⁰.⁰●⁰.⁰●⁰.⁰●⁰.⁰●⁰           

Saturday, July 16, 2011

Egg-White Muffin Melt

Egg-White Muffin Melt

Rated :  by 2 people
View Nutrition Facts

INGREDIENTS

  • 3    egg whites
  •     Whole-grain English muffin
  • 1/2  cup  spinach
  • 1  slice  reduced-fat cheddar cheese
  • 1  slice  tomato

DIRECTIONS

Scramble 3 egg whites.
Cover half of a whole-grain English muffin with 1/2 cup spinach and the other half with 1 slice reduced-fat cheddar cheese; toast until cheese is melted.
Add egg and 1 slice tomato.
Egg-White Muffin Melt


Nutrition Facts

Nutrition facts per serving:

  • Calories270
  • Total Fat (g)5
  • Saturated Fat (g)3
  • Sodium (mg)632
  • Carbohydrate (g)33
  • Fiber (g)2
  • Protein (g)23
*Percent Daily Values are based on a 2,000 calorie diet

Friday, July 15, 2011

HG Potato soup and Gumbo

HG's Yumbo Gumbo

PER SERVING (1/5th of recipe, about 1 cup): 133 calories, 1.25g fat, 710mg sodium, 14g carbs, 2.5g fiber, 7g sugars, 17g protein -- PointsPlus® value 3*

This soup is packed with shellfish and tons of tasty items -- but no rice. Trust us, you won't miss it for a SECOND...



Ingredients:
One 14.5-oz. can stewed tomatoes (not drained)
8 oz. peeled and deveined raw medium shrimp with tails removed
8 oz. white crab meat (about two 6-oz. cans drained)
1 cup Spicy Hot V8 vegetable juice
1 cup frozen cut okra
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 tbsp. cornstarch
2 tsp. Cajun seasoning, or more to taste
1 tsp. Frank's RedHot Original Cayenne Pepper Sauce, or more to taste
black pepper, to taste

Directions: Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender.

Add tomatoes, V8 juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add okra, Cajun seasoning, and Frank's RedHot. Stir and bring mixture to a boil.

Reduce heat to low. Cover and let simmer for 10 minutes.

Add shrimp, and continue to simmer until shrimp are cooked through, about 3 - 4 minutes. Add crab meat and 3/4 cup water. Raise heat to medium, and return to a boil.

Remove pot from heat, cover, and let thicken for 5 minutes. Season to taste with black pepper. If you like, add a little more Cajun seasoning and Frank's RedHot. Enjoy!

MAKES 5 SERVINGS

HG Alternative! For a more traditional gumbo, add 3/4 cup cooked brown rice to the pot just before you cover it during the last step. Each serving will then have 165 calories, 1.5g fat, 710mg sodium, 21g carbs, 3g fiber, 7g sugars, and 17.5g protein (PointsPlus® value 4*).
Fully Loaded Baked Potato Soup

PER SERVING (1/5th of recipe, about 1 cup with toppings): 130 calories, 1g fat, 564mg sodium, 22g carbs, 2g fiber, 2.5g sugars, 7.5g protein -- PointsPlus® value 3*

Imagine taking a loaded baked potato and turning it into a bowl of creamy, thick soup. Here it is!
Ingredients:

For Soup3 cups fat-free chicken broth
1 cup plain light soymilk
1 large potato (about 14.5 oz.)
1/4 cup all-purpose flour
2 tbsp. chopped onion
2 tbsp. shredded fat-free cheddar cheese
2 tbsp. fat-free sour cream
1 tbsp. real bacon bits (like the kinds by Oscar Mayer and Hormel)
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. black pepper

For Topping5 tsp. shredded fat-free cheddar cheese
5 tsp. fat-free sour cream
5 tsp. diced scallions
2 1/2 tsp. real bacon bits

Directions:
Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside.

Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 - 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved.

Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes.

Divide soup among five bowls. (Or pour about 1 cup into a bowl now, and refrigerate the rest for another day.) Top each bowl with 1 tsp. each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 tsp. bacon bits. Enjoy!

MAKES 5 SERVINGS

HG Tip! Feel free to load up your baked potato soup with even more potato toppings like salsa, chopped tomato, and spinach. Yum!

HG Recipes

Don't have any of the HG books? Maybe this round of recipes, previously found only on the pages of our beloved cookbooks, will inspire you to go out and grab one. Check it out!
Cheesy-Good Breakfast Tartlets

PER SERVING (2 tartlets): 111 calories, 2g fat, 540mg sodium, 10.5g carbs, 0.5g fiber, 1.5g sugars, 11g protein -- POINTS® value 2*
These super-decadent breakfast bites can be found inthe Morning Minis chapter of Hungry Girl 200 Under 200. Besides being cheesy-good, they're also packed with bacon and full of eggy greatness!

Ingredients: 8 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
48 sprays I Can't Believe It's Not Butter! Spray
2 slices extra-lean turkey bacon
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 tbsp. fat-free cream cheese, room temperature
1 cup chopped mushrooms
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. salt, or more to taste
1/3 cup chopped scallions
Optional: black pepper
Directions:
Preheat oven to 350 degrees. Spray 8 cups of a 12-cup muffin pan with nonstick spray and set aside.
Evenly place wrappers flat on a clean, dry surface. Spray each wrapper three times with butter spray, and use your fingers to evenly spread butter. Gently flip wrappers and repeat.
Carefully transfer wrappers to the pan, placing each in a muffin cup and pressing to form the cup shape. Bake in the oven until firm and lightly browned, about 10 minutes.
Prepare bacon according to package directions, either in the microwave or in a skillet sprayed with nonstick spray. Once cool enough to handle, chop and set aside.
In a small microwave-safe bowl, combine cheese wedge and cream cheese. Stir until blended. Warm in the microwave, about 15 seconds, and then stir again. Set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 2 minutes. Add egg substitute, salt, and scallions. Scramble until mostly cooked. Slowly fold in cheese mixture and continue to scramble until fully cooked.
Remove from heat and stir in chopped bacon. Evenly distribute egg mixture among the baked wonton cups. Serve warm. If you like, season to taste with pepper and additional salt. Yum!
MAKES 4 SERVINGS
HG Alternative! Prefer regular turkey bacon or the center-cut kind? Use either of those and each 2-tartlet serving will have 117 calories and 2.75g fat (POINTS® value 2*). Still a bargain!
Honey Mustard Pretzel-Coated Chicken Fingers

PER SERVING (entire recipe): 349 calories, 2.5g fat, 928mg sodium, 39g carbs, 1g fiber, 13.5g sugars, 37g protein -- POINTS® value 7*
Here's a CRAZY-DELICIOUS, sweet-n-salty dish from our latest large-and-in-charge cookbook,Hungry Girl 1-2-3. You'll find it in the Swingin' Single Meals section, a.k.a. Chapter 1. 
Ingredients:
3 tbsp. honey mustard
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
5 oz. raw boneless skinless lean chicken breast, cut into 4 strips
2 dashes salt
2 dashes black pepper
1 oz. (about 10 twists) hard salted pretzels, finely crushed
2 tsp. granulated sugar 
Directions:
Preheat oven to 375 degrees.
Mix mustard with egg substitute in a small bowl. Season chicken with salt and pepper, and then submerge in the mustard-egg mixture. Set aside to marinate for at least 5 minutes.
Mix crushed pretzels with sugar and spread out on a plate.
Spray a baking sheet with nonstick spray. Thoroughly coat chicken strips with the pretzel-sugar mixture, and then transfer to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.
Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until chicken is cooked through.
Eat and enjoy!
MAKES 1 SERVING
Sweetie-Fry Bananas with Cream Cheese Frosting

PER SERVING (entire recipe): 202 calories, 1g fat, 303mg sodium, 52g carbs, 10.5g fiber, 18g sugars, 5g protein -- POINTS® value 3*
Who's hungry for dessert?! This rockin' recipe from the first-ever HG cookbook is too good for words. It resides in the Fruity Call chapter -- not a bad place to be, with neighbors like Fiesta Tropical Fruit Salsa!

Ingredients:3 tbsp. Cool Whip Free, thawed
2 tbsp. Splenda No Calorie Sweetener (granulated), divided
1 tbsp. fat-free cream cheese, room temperature
1/4 cup Fiber One bran cereal (original)
1/8 tsp. cinnamon
Dash salt
1 large banana
Directions:
In a small bowl, combine Cool Whip, 1 tbsp. Splenda, and cream cheese. Stir until smooth. Cover and refrigerate until chilled.
In a food processor or blender, combine cereal, cinnamon, salt, and the remaining tablespoon of Splenda, and grind to a breadcrumb-like consistency. Transfer to a plate and set aside. Cut banana in half widthwise and then lengthwise, so you have four pieces. Spray both sides of each piece with nonstick spray. Roll each piece in the crumb mixture to coat.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add banana pieces and cook until outsides are crispy, 3 - 4 minutes per side.
Serve with chilled cream cheese frosting and eat up!
MAKES 1 SERVING

             

Avocado Burger

HG's A+ Avocado Burger
HG's A+ Avocado Burger

Lean & Green!
It's hard to deny that the creamy texture of avocado makes just about everything more delicious. But some restaurants let their avo-topped burgers get WAY out of control in the calorie and fat departments. HG's A+ Avocado Burger is the way to go...

Ingredients:
One 100-calorie flat sandwich bun (likeArnold Select/Oroweat Sandwich Thins)
1 wedge The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded lettuce
1 slice tomato
1 slice red onion
1 Boca Original Vegan Meatless Burger
1 1/2 ounces sliced avocado (about 1/3rd of an avocado)
Optional toppings: yellow mustard, ketchup

Directions:
Lightly toast and plate your bun, inside facing upward. Spread bottom half with cheese wedge and top with lettuce, tomato, and red onion. Set aside.
Prepare Boca patty according to package instructions, either in the microwave or in a skillet sprayed with nonstick spray.
Place patty over the veggie-topped half of the bun. If you like, add a little mustard and ketchup. Top evenly with avocado.
Place the other half of the bun on top and enjoy!
MAKES 1 SERVING

Serving Size: 1 burger (entire recipe)
Calories: 285
Fat: 9.5g
Sodium: 684mg
Carbs: 34g
Fiber: 12.25g
Sugars: 5g
Protein: 21.5g

POINTS® value 6*

HG Baked Ziti

HG's Takes-the-Cake Ziti Bake
HG's Takes-the-Cake Ziti Bake

Have Your Bake and Ziti Too...
When you find yourself craving a hearty and decadent pasta dish, don't head out to your local Italian eatery -- make this! It's got real pasta and LOADS of flavor, plus it's much lighter than anything you'll pick up at a trattoria.

Ingredients:
5 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber ziti or penne pasta
1 cup thinly sliced onion
2 cups chopped brown mushrooms
1 tbsp. chopped garlic
2 cups fresh spinach
3/4 cup low-fat/light ricotta cheese
2 tbsp. chopped fresh basil
1 1/2 cups canned crushed tomatoes
1/2 cup plus 2 tbsp. shredded part-skim mozzarella cheese, divided
2 tbsp. reduced-fat Parmesan-style grated topping

Directions:
Preheat oven to 375 degrees.

Prepare pasta al dente according to package directions. Drain well, place in a large bowl, and set aside.

Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes. Add mushrooms and garlic, and raise temperature to medium high. Continue to cook, stirring often, until mushrooms are soft, about 3 minutes.

Add spinach to the skillet and, stirring often, cook until spinach has wilted and excess moisture has evaporated, about 8 minutes. Remove from heat, and stir in ricotta cheese and basil.

Transfer contents of the skillet to the bowl with the cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese. Toss gently to mix.

Spray an 8" X 8" baking pan with nonstick spray, and carefully fill with contents of the bowl. Evenly top with Parm-style topping and remaining 2 tbsp. mozzarella cheese.

Bake in the oven until entire dish is hot and cheese on top has melted, about 15 minutes. Allow to cool slightly, and then serve and enjoy!

MAKES 4 SERVINGS

Serving Size: 1/4th of recipe
Calories: 286
Fat: 7g
Sodium: 455mg
Carbs: 41g
Fiber: 5g
Sugars: 7g
Protein: 16.5g

POINTS® value 6*

Apple Recipes from Hungry Girl

Ooey-Gooey Caramel Apple Pancakes

PER SERVING (entire recipe, 2 pancakes): 286 calories, 2g fat, 580mg sodium, 61g carbs, 7.5g fiber, 16.5g sugars, 12g protein -- POINTS® value 5*

When a recipe name begins with Ooey-Gooey, it HAS to be good!


Ingredients:

1/2 Fuji apple, cored and thinly sliced
1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 tsp. plus a dash cinnamon, divided
1/3 cup whole-wheat flour
1/2 tsp. baking powder
1 no-calorie sweetener packet (like Splenda or Truvia)
Dash salt
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light vanilla soymilk
3 tbsp. sugar-free pancake syrup, divided
2 tsp. fat-free or light caramel dip (like the kinds by Marzetti)
Directions:
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add apple slices, cover, and cook until softened, about 6 minutes, occasionally uncovering to stir.
Add butter and a dash of cinnamon to the apple slices in the skillet. Stir and sauté until butter has melted and coated the apple slices, about 1 minute. Set aside.
In a bowl, combine flour, baking powder, sweetener, salt, and remaining 1/4 tsp. cinnamon. Lightly mix. Add egg substitute, soymilk, 1 tbsp. pancake syrup, and 1 tbsp. water. Mix well to form the batter.
Remove skillet from heat, re-spray, and bring to medium-high heat. Add half of the batter to form a large pancake. Cook until pancake begins to bubble and is solid enough to flip, 2 - 3 minutes. Gently flip and cook until both sides are lightly browned and inside is cooked through, 1 - 2 minutes. Plate your pancake and set aside.
Repeat with remaining batter to make a second pancake. Plate and set aside.
In a small microwave-safe bowl, combine remaining 2 tbsp. pancake syrup with caramel dip. Microwave until warm, about 20 seconds, and stir thoroughly.
Top pancakes with apple mixture and syrup mixture. Eat!
MAKES 1 SERVING
Deconstructed Caramel-icious Candy Apple

PER SERVING (entire recipe): 208 calories, 5.25g fat, 90mg sodium, 43g carbs, 5g fiber, 30.5g sugars, 2g protein -- POINTS® value 4*

People, you will fall skull over stilettos when you try this delicious take on candy-coated caramel apples!

Ingredients:
1 apple (preferably Fuji), cored and thinly sliced
1 tbsp. fat-free or light caramel dip (like the kinds by Marzetti), room temperature
1 1/2 tsp. crushed dry-roasted peanuts
1 tsp. mini semi-sweet chocolate chips
1 tsp. shredded sweetened coconut

Directions:
Put apple slices in a bowl. Drizzle with caramel dip. Evenly sprinkle with remaining ingredients. Dig in!

MAKES 1 SERVING

Coupon sites and Aisles by Aisles in the store

From Hungry-Girl:
New & Improved Coupons

Good news! Clipping coupons no longer requires actual clipping. There are TONS of coupons online, from those found on money-saving sites to coupons released by food companies themselves. Some websites don't even require printing; they simply apply savings to your supermarket discount card! Of course, if you prefer to keep it old-school, you can sit down on a Sunday afternoon and cut coupons from the paper. It's your choice...

Savings Sites to Search:
http://www.CouponCabin.com/
http://www.Coupons.com/ 
http://www.Shortcuts.com/ 

Grocery Store Sites (Scavenge for Specials!): 
Kroger (Fred Meyer, Ralphs, etc.)
Randall's (Genuardi's, Vons, etc.) 
Market Aisle-by-Aisle Quick Tips!

Don't forget the Amazon marketplace. 



Fruit and Veggies - Buy seasonal -- there's generally a lot of whatever's in season, so stores lower the price to sell it all before it goes bad. And frozen fruit and veggies are great any time of year, because they last a LONG time without spoiling.

Meat and Seafood - Take some time to compare prices. The meat counter could have a deal that beats the price of the packaged stuff; sometimes a big pack of frozen chicken breasts is your best bet. And frozen shrimp is a big YES -- much cheaper than fresh!

Canned Foods - Staples that we swear by? Canned beans, canned crushed tomatoes (lower in fat AND generally cheaper than premade tomato sauce), canned pineapple in juice (great as an ingredient or a straight-up snack), and light soup. Also, canned/pouched tuna in water is a must!

Breads - Make the stuff last. Keep it in the fridge or freezer to lengthen its shelf life, and don't have bread with every single meal of the day. (That gets both costly and carby.) And a pack of high-fiber tortillas is a good investment, since you can wrap things up in 'em, bake them into thin pizza crusts, or cut 'em and bake 'em into chips! 

Dairy - Generic/store-brand versions of fat-free and low-fat dairy items are smart choices. But also consider how well an item multitasks. For example, sour cream is good, but you're not gonna eat it with a spoon. Choosing fat-free plain yogurt (Greek or regular) will give you more options; use it as a sour cream swap, in smoothies and parfaits, or just add a bit of sweetener and eat!

Snacks and Sweets - For some SERIOUSLY helpful tips on how to put together your very own 100-calorie snacks, click here. Ration your goodies out; it's good for your wallet AND your waist.

KumaCrafts Kawaii Jewelry and Accessories by kumacrafts on Etsy

KumaCrafts Kawaii Jewelry and Accessories by kumacrafts on Etsy