- Two 16-oz. bags frozen French-style green beans, thawed, drained, and dried
- Two 10.75-oz. cans 98% fat-free cream of celery condensed soup
- One 8-oz. can sliced water chestnuts, drained
- 1 oz. (about 15 pieces) onion-flavored soy crisps, crushed
- 2 pouches (2.6 oz.) StarKist Tuna Creations®, Sweet & Spicy
- ¼ cup reduced-fat/light mayonnaise
- ¼ cup diced red bell pepper
- ¼ cup diced sweet onion
- 10 hard-boiled eggs, chilled
- 1 head of garlic
- 1 tsp. olive oil
- 1 medium-sized russet potato (about 12 oz.)
- 5 cups cauliflower florets (about 1 head)
- 3 tbsp. fat-free half & half
- 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- ½ tsp. salt, or more to taste
- Optional: black pepper, chopped chives
The Hungry Girl's Rockin' Lean Bean Casserole
Per Serving (⅛th of casserole):
100 calories, 2.5g fat, 436mg sodium, 16g carbs, 3.5g fiber, 4g sugars, 3g protein -- PointsPlus® value 2*
Makes: 8 Servings
- Preheat oven to 325 degrees.
- Spray a casserole dish (a 2- to 3-quart rectangular one works best) with nonstick spray and set aside.
- Make sure the green beans are thoroughly drained and completely dry -- use a towel, if needed. Then place half of the green beans in the casserole dish.
- Pour 1 can of the soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer. Cover with the remaining green beans and then top with the remaining can of soup. Evenly top with the remaining water chestnuts.
- Bake in the oven for 45 minutes. Top with crushed soy crisps, and return the dish to the oven until crisps turn golden brown, about 10 minutes.
The Hungry Girl's Sweet N’ Sassy Egg Bites
- In a bowl, thoroughly mix tuna with mayo.
- Stir in pepper and onion.
- Halve eggs lengthwise; remove and discard yolks. Evenly distribute tuna mixture among egg white halves.
The Hungry Girl's Mash of the Titans!
Serving Size: about ¾ cup (⅕th of recipe)
Calories: 120, Fat: 3g, Sodium: 315mg, Carbs: 20.5g, Fiber: 3.5g, Sugars: 3.5g, Protein: 4g, PointsPlus® value 3*
Makes: 5 Servings
We conquered classic mashed potatoes a long time ago. But with all the delicious variations out there, our work is far from done. So we took on a beloved restaurant staple -- garlic mashed potatoes. The result? Taste and see!
- Preheat oven to 425 degrees.
- Remove papery outer layer from garlic, leaving skins around the cloves intact.
- Slice off the top of the garlic head, ¼ - ½ inch, exposing the tops of the cloves.
- Place garlic on a piece of foil, drizzle with oil, and use your fingers to coat.
- Wrap foil tightly around garlic, enclosing it completely. Place in a baking pan.
- Bake garlic in the oven for about 40 minutes, until soft enough to mash. Set aside to slightly cool.
- Meanwhile, bring a large pot of water to a boil on the stove.
- While waiting for the water to boil, peel and cube the potato.
- Add potato and cauliflower to boiling water.
- Return to a boil, and then reduce heat to medium.
- Cook until potato and cauliflower are very tender, 15 - 20 minutes.
- Drain water and transfer potato and cauliflower to a large bowl; set aside.
- Once foil-wrapped garlic is cool enough to handle, unwrap garlic and remove cloves; discard skin.
Add the soft cloves to the large bowl.
- To the bowl, add half & half, butter, and salt.
- Mash it all together with a potato masher, until completely blended. If you like, season to taste with pepper and additional salt.
- If needed, bring to desired temperature in the microwave or oven. Top with chopped chives, if you like, and enjoy!
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