Hungry Girl (24 page)

Ingredients

10 ounces raw peeled and deveined shrimp, tails removed

3 cups snow peas

3 cups white mushrooms, quartered

½ cup canned sliced water chestnuts, drained and halved

cup freshly squeezed orange juice (straight from the fruit, no cheating!)

½ teaspoon cornstarch

2½ teaspoons Splenda No Calorie Sweetener (granulated)

3 tablespoons light or low-sodium soy sauce

2½ teaspoons minced garlic

Optional: 2 tablespoons chopped scallions

Directions

Bring a medium pot filled two-thirds of the way with water to a boil.

Meanwhile, in a small dish, combine orange juice, soy sauce, Splenda, cornstarch, and garlic (if using scallions, add those as well). Mix thoroughly and transfer to a small saucepan. Set heat to low and cook for 5 minutes, stirring often.

Remove sauce from heat, transfer back to the small dish, and set aside.

Once the pot of water has reached a full boil, add shrimp. Cook until shrimp are opaque (about 35 seconds for large shrimp). Drain water, and rinse shrimp in cold water and set aside.

In a large pot or wok sprayed with nonstick spray, cook snow peas and mushrooms at medium heat, stirring occasionally, for 5 to 7 minutes. (Veggies should still be crisp.)

Add shrimp, water chestnuts, and sauce. Stir and continue to cook for 2 to 3 more minutes, until entire dish is thoroughly heated and mixed.

MAKES 2 SERVINGS

CHEW ON THIS:

The Fiber One 'n oat crust is definitely unique
—
and it makes this pizza crazy-high in fiber and slightly sweet!

Ingredients

¼ cup Fiber One bran cereal (original)

¼ cup regular oats (not instant)

¼ cup fat-free liquid egg substitute

cup shredded fat-free mozzarella cheese

1 tablespoon diced mushrooms

1 tablespoon diced green bell peppers

1 tablespoon diced onions

cup canned tomato sauce

½ teaspoon garlic powder

Optional: salt, black pepper, oregano, additional garlic powder, onion powder, red pepper flakes, etc.

Directions

Preheat oven to 400 degrees.

Place oats and Fiber One in a blender or food processor and grind until a breadcrumb-like consistency is reached. In a small bowl, combine the "breadcrumb" mixture, egg substitute, and garlic powder. Mix well.

Over medium-high heat, spoon mixture into a pan sprayed with nonstick spray and
smooth into a circular shape (larger for a thin crust, smaller for a thick crust). Allow to cook until the bottom is slightly browned (about 2 minutes) and then gently flip. Once both sides are slightly browned, remove crust from the pan and place it on a plate to cool.

Remove pan from heat and respray. Cook diced veggies in the pan over medium-high heat for 1 to 2 minutes. Remove from heat.

Season tomato sauce, to taste, with any of the optional ingredients and mix well. Pour sauce evenly onto the oat/cereal crust.