Hgs Holy Moly Cannoli Cones Ww Points 3 Recipes

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HG'S HOLY MOLY CANNOLI CONES - WW POINTS =3



Hg's Holy Moly Cannoli Cones - Ww Points =3 image

A new Hungry Girl Recipe! "You will FLIP OUT when you try our creamy, creative take on chocolate chip cannolis!!!" PER SERVING (1 cannoli cone): 134 calories, 1.75g fat, 184mg sodium, 21g carbs, 0g fiber, 10.5g sugars, 6g protein -- POINTS® value 3*

Provided by senseicheryl

Categories     Dessert

Time 10m

Yield 6 cones, 6 serving(s)

Number Of Ingredients 8

6 sugar ice cream cones (like the kind by Keebler)
1 cup fat-free ricotta cheese
2 tablespoons fat-free ricotta cheese
2/3 cup Cool Whip Free, thawed
2 1/2 tablespoons Splenda granular
2 tablespoons semisweet mini chocolate chips, divided
1 tablespoon fat-free sugar-free instant vanilla pudding mix
1 tablespoon powdered sugar

Steps:

  • Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips.
  • Carefully transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.
  • Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
  • Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
  • Eat and enjoy!

PINEAPPLE CANNOLI CONES



Pineapple Cannoli Cones image

Make and share this Pineapple Cannoli Cones recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 20m

Yield 12 Cones

Number Of Ingredients 12

1 (15 ounce) can chopped pineapple, drained
1 cup whole milk ricotta cheese
4 ounces cream cheese, cut into cubes
1 1/2 cups confectioners' sugar
1 cup Cool Whip
1 -2 drop yellow food coloring
1 1/2 cups semisweet mini chocolate chips, plus 1/2 cup for topping
2 teaspoons vegetable oil
12 sugar ice cream cones
24 inches fresh pineapple chunks
1/2 cup chopped pistachios
1/2 cup rainbow nonpareil candy sprinkles

Steps:

  • Equipment:.
  • Food processor.
  • Piping bag with large star tip.
  • Cone holder.
  • Directions:.
  • To make the pineapple cannoli filling, in a food processor, puree chopped pineapple until smooth. Add ricotta cheese and cream cheese and pulse to combine. Transfer filling to a large bowl and add confectioners sugar, stirring until smooth. Fold in Cool Whip and yellow food coloring. Transfer to a piping bag fitted with a large star tip and refrigerate for 30 minutes to an hour.
  • In a medium bowl, microwave to melt 1 1/2 cups mini chocolate chips with vegetable oil, stirring until smooth. Dip the tops of each cone into the melted chocolate, letting the excess drip off. Sprinkle pistachios or sprinkles around the edges of the cones, transfer to a cone stand or glass and let dry. Dip the pineapple wedges into the chocolate, leaving a 1-inch border on one side, set aside on a parchment-lined baking sheet to dry.
  • Pipe the filling into the cones in a circle to resemble a soft-serve ice cream cone. Top with a dipped pineapple wedge and remaining pistachios, sprinkles and mini chocolate chips.

HG'S SOUTHWESTERN SURPRISE - WW POINTS = 3



Hg's Southwestern Surprise - Ww Points = 3 image

I recently purchased the new Hungry Girl Cookbook and this is one of the first recipes that I am going to try. Here is what the book says: "Not to sound like a cheesy commercial, but this soup is so thick, it "eats like a meal." It's almost too easy to prepare a super-sized batch, and it tastes even better the next day! (HG Tip: Freeze leftovers in individual servings for microwavable, super-filling, guilt-free snacks)." UPDATE NOTE 9/7/2008: I made this recipe today for dinner but I made just a couple changes: 1) I used 16 ounces Perdue Ground Chicken (hubby wanted more meat!) and 2) I cooked it all in my crockpot on Low for about 8 hours. Hubby and I had it for dinner and it was awesome! I posted a picture also. The change to the ground chicken changed the points value to 4 points per generous 1 cup serving. I hope you all enjoy as much as we did!

Provided by senseicheryl

Categories     Corn

Time 30m

Yield 12 generous cups, 12 serving(s)

Number Of Ingredients 11

4 ounces extra lean ground beef, cooked, drained
1 (16 ounce) package corn kernels, frozen, sweet corn
2 (15 ounce) cans pinto beans, rinsed & drained
1 (15 ounce) can black beans, rinsed & drained
3 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 1/4 ounce) envelope ranch dressing mix
1/4 cup onion, minced
salt, to taste
black pepper, to taste

Steps:

  • Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.
  • Reduce heat to low and let simmer for 15 minutes.
  • Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.

HG'S EXPLODING CHICKEN TAQUITOS - WW POINTS = 4



Hg's Exploding Chicken Taquitos - Ww Points = 4 image

Here is another Hungry Girl Recipe: "Roll With It! These li'l Mexican treats are so stuffed, they're almost guaranteed to crack a bit when you bake 'em in the oven -- hence the name "Exploding." De verdad!" Serving Size: 2 taquitos Calories: 197 Fat: 2.5g Sodium: 594mg Carbs: 22.5g Fiber: 3g Sugars: 2g Protein: 20.5g POINTS® value 4*

Provided by senseicheryl

Categories     < 30 Mins

Time 29m

Yield 8 taquitos, 4 serving(s)

Number Of Ingredients 8

8 (6 inch) corn tortillas
1 (10 ounce) can white chicken meat packed in water, 98% fat free kind, drained well
1/2 cup salsa
1/3 cup fat-free cheddar cheese, shredded
1/4 teaspoon taco seasoning mix, dry
red enchilada sauce (optional)
salsa (optional)
nonfat sour cream (optional)

Steps:

  • Preheat oven to 375 degrees.
  • In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
  • Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
  • Prepare a baking sheet by spraying with nonstick spray, and set it aside.
  • Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
  • Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
  • Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream!

Nutrition Facts : Calories 244.5, Fat 7.2, SaturatedFat 1.8, Cholesterol 35.4, Sodium 311.5, Carbohydrate 24.1, Fiber 3.5, Sugar 1.4, Protein 21.2

HG'S FIBER-IFIC FRIED CHICKEN STRIPS - WW POINTS = 5



Hg's Fiber-Ific Fried Chicken Strips - Ww Points = 5 image

I recently purchased the new Hungry Girl Cookbook and this is one of the recipes that I really want to try. It uses ground Fiber One Cereal to make the "breading." Here is what the book says: " Trust me, these chicken strips will quickly become a staple in your diet. (The serving size is huge, so feel free to save some for later!)."

Provided by senseicheryl

Categories     Lunch/Snacks

Time 30m

Yield 8 chicken strips, 1 serving(s)

Number Of Ingredients 5

6 ounces boneless skinless chicken breasts, raw, lean, cut into 8 strips
1/2 cup all-bran cereal (Fiber One original)
1/4 cup fat free egg substitute
1/4 teaspoon garlic salt
1/8 teaspoon black pepper (to taste)

Steps:

  • Preheat the oven to 375 degrees.
  • Using a blender or food processor, grind the cereal to a breadcrumb-like consistency. Add garlic salt and black pepper to crumbs. Place crumbs in one small dish and egg substitute in another.
  • Next, coat raw chicken - first with egg and then with crumbs. Place strips on a baking pan sprayed with nonstick spray. Add a light mist of nonstick spray on top and place in the oven.
  • Cook for 10 minutes and then turn strips over. Spritz with another light mist of nonstick spray and cook for an additional 7 to 10 minutes, until chicken is fully cooked and crumb coating looks crispy. Enjoy!

Nutrition Facts : Calories 318.5, Fat 5.7, SaturatedFat 1.2, Cholesterol 99.3, Sodium 294.4, Carbohydrate 22.8, Fiber 8.9, Sugar 5.1, Protein 50.8

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