Hungry Girl Hungry Girl Fall Recipes

Lisa here! I hope you had an awesome summer. I’m ready for fall and so excited. Because this issue was so popular when we launched it last year, we decided to reprint it and release it again! To keep things exciting, this time around, we added some coupons for HG favorites valued at over $10! Find’em on page 7. This magazine is packed with incredible recipes, tips, tricks, success stories, and other easy ways to help make your life better, healthier, and more delicious. Of course, there are always a few standouts… The Fall Favorites recipe story (page 44) is full of so much yumminess I can’t even begin to explain it. And the mug meals and rotisserie chicken stories on pages 36 and 24 are filled with recipes that will make…

30 MINUTES OR LESS Each of these recipes will take you half an hour max from start to finish! 5 INGREDIENTS OR LESS These recipes have no more than FIVE main ingredients. (Basic seasonings and sweeteners don’t count!) GLUTEN-FREE Heads up: Even naturally gluten-free foods may contain a hint of gluten due to cross-contamination or added ingredients. Check those labels! VEGETARIAN These recipes are lacto-ovo vegetarian: no red meat, poultry, seafood, or ingredients made with those foods (like chicken broth).…

90 SUPERMARKET SWEEP The first American supermarket—Piggly Wiggly—debuted in 1916, but shopping carts didn’t hit the scene until 1937. You’ll definitely need a grocery cart once you scope out our list of healthy products from the inner aisles! 14 YOU CHEDDAR BELIEVE IT It’s reported the most expensive charcuterie board included French truffles and cheddar made with gold leaf… all served on a silver tray. It reportedly cost over $3,000! Our charcuterie guide has delicious ideas that are easier to find and easier on the wallet! 18 NICE TO SEE YA, QUESADILLA! Here’s a shocker: In Mexico City, quesadillas don’t automatically come with cheese. You have to request them “con queso.” No special requests needed when it comes to our recipes. 72 BETTER CHOCO-LATE THAN NEVER Until the mid-1800s, chocolate was primarily consumed in drink form: nothing…

1 THE TEXTURE PERFECTOR: XANTHAN GUM 1 tsp.: 10 calories, 0g total fat Just a tiny bit of this miracle powder really amps up the consistency of your blended creations! From smoothies and coffee drinks to salad dressings and sauces, it makes everything thicker and creamier without changing the flavor or adding many calories. Remember… a little goes a long way! Find it in the baking aisle of the grocery store. 2 MOST WORTH ORDERING ON AMAZON: ANTHONY’S CHEDDAR CHEESE POWDER 2 Tbsp.: 70 calories, 4.5g total fat This cheesy pixie dust is exploding with flavor! It’s the easiest way to make anything taste like cheddar. Mix with a small amount of water for instant cheese sauce reminiscent of blue-box mac & cheese. You can also stir it into soups, add it to casseroles, sprinkle…

1 STORE • Let the food cool to room temperature. (Warm food may raise the temperature of other items in your freezer.) • Portion out servings into individual containers and bags. Save any fresh toppings for day-of eating. • Label with the item’s name and the date. 2 FREEZE • Don’t refreeze something raw that has previously been thawed. If you thawed too much meat, go ahead and cook it all. Then freeze any extra cooked meat for later. • A full freezer is an efficient freezer. Keep your freezer stocked to keep temperatures low and prevent freezer burn! • Stored properly, your food can last for months in the freezer. 3 THAW • Move your leftovers to the fridge the night before eating. Then reheat when you’re ready to eat. • If heating straight from the freezer, microwave at…

mediterranean veggie quesadilla PREP 5 MINUTES COOK 5 MINUTES ENTIRE RECIPE: 238 calories, 12g total fat (6g sat. fat), 820mg sodium, 25g carbs, 12.5g fiber, 3.5g sugars, 16g protein 2 cups chopped spinach2 Tbsp. chopped red onion2 Tbsp. crumbled feta cheese2 Tbsp. canned crushed tomatoes¼ tsp. Italian seasoning1 low-carb flour tortilla with 70 calories or less3 Tbsp. shredded part-skim mozzarella cheese¼ cup chopped tomatoes2 Tbsp. sliced black or Kalamata olives 1. Spray a microwave-safe mug or bowl with nonstick spray. Add spinach and onion. Microwave for 1 minute, or until spinach has wilted and onion has softened. Stir in feta, crushed tomatoes, and Italian seasoning. 2. Bring a skillet sprayed with nonstick spray to medium heat. Add tortilla, and top with mozzarella. Top one half with spinach mixture, chopped tomatoes, and olives. Cook until mozzarella has…