Hungry Girl

Last week, I went to a Happy Hour at the Four Seasons for the launch of the new "Hungry Girl Happy Hour" book.  I read about it online and it was free so I figured, "why not?"  Catherine and Jennifer came down after they got off work and we got to try all kinds of appetizers that were healthier versions of fatty foods we usually eat, and most of them were REALLY good (a few missed the mark, but not a big deal).

The woman who started Hungry Girl is Lisa Lillien, and I've seen her a few times before on Rachel Ray and The View.  I was standing in the side room of the party and in she walked all non chalant.  I got to talk to her one-on-one for a few minutes, and she was really personable and friendly.  She has a new cooking show coming out on the new Cooking Channel this fall, so that should be fun.

Here's one of her appetizers:
HG's Sassy Wonton Tacos

'Tons of Yum!

This new starter is totally cute, amazingly delicious, and a calorie bargain, considering it has a fraction of the cals found in the original. HG's Sassy Wonton Tacos: Make 'em, crunch 'em, love 'em...

8 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
4 oz. cooked skinless lean chicken breast, shredded
2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
3/4 cup dry coleslaw mix
2 tbsp. Newman's Own Lighten Up! Low Fat Sesame Ginger dressing (or another sesame ginger dressing with about 35 calories per 2-tbsp. serving)
2 tbsp. chopped cilantro

- Preheat oven to 400 degrees.
- To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep wontons from overlapping.) Bake for 3 - 4 minutes, until just crispy enough to hold their shape. Remove pan from the oven and set aside to cool.
- Combine chicken with BBQ sauce in a bowl and mix well. Set aside.
- In a microwave-safe bowl, combine coleslaw mix, dressing, and cilantro. Mix well. Microwave for 45 seconds, until slightly softened. Set aside.
- Spray a baking sheet with nonstick spray. One at a time, carefully remove wonton shells from the pan and fill each with a heaping tablespoon of BBQ chicken and a heaping teaspoon of cilantro slaw. Lay filled wontons gently on their sides on the baking sheet.
- Spray the upward-facing sides of the wonton shells lightly with nonstick spray (for added crispiness) and bake for about 5 minutes, until warm and crunchy. Let cool slightly and serve!

Serving Size: 4 wonton tacos, Calories: 191, Fat: 2g, Sodium: 605mg, Carbs: 25g, Fiber: 1g, Sugars: 7.5g
Protein: 17g


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