Hungry Girl Lisa Lillien Shares Clean & Hungry Recipes

Playing Hungry Girl Lisa Lillien Shares Clean & Hungry Recipes

Crab Cakes 

Ingredients

  • 16 ounces thoroughly drained ready-to-eat crabmeat
  • 1/2 cup old-fashioned oats
  • 1/2 cup (about 4 large) egg whites
  • 1/4 cup chopped fresh cilantro
  • 1-1/2 tablespoons lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each salt and black pepper
  • 1/8 teaspoon cayenne pepper 

Instructions

  1. Combine ingredients in large bowl, and mix until uniform
  2. Firmly form into 6 patties, each about ½ inch thick
  3. Bring a large skillet sprayed with nonstick spray to medium-high heat. Working in batches as needed, cook patties until golden brown and cooked through, about 4 minutes per side, flipping carefully

The Mexican Stack 

Ingredients

  • 1 portabella mushroom cap (stem removed), sliced
  • Dash ground cumin
  • Dash garlic powder
  • 2 tablespoons frozen sweet corn kernels
  • 1/4 cup canned black beans, drained and rinsed
  • 2 tablespoons Clean & Hungry salsa (recipe included)
  • 2 Cauliflower Stackers (recipe included)
  • 1/2 ounce (about 1 tablespoon) chopped avocado
  • 1 tablespoon finely chopped fresh cilantro

Instructions

  1. Bring a skillet sprayed with nonstick spray to medium-high heat. Add mushroom slices, and sprinkle with seasonings. Cook and stir until softened and browned, about 5 minutes. Transfer to a plate, and cover to keep warm
  2. Remove skillet from heat; clean, if needed. Re-spray and return to medium-high heat. Cook and stir corn until hot and slightly blackened, 1 to 2 minutes
  3. Add beans and salsa to the skillet. Cook and stir until hot and well mixed, another 1 to 2 minutes
  4. Gently place cauliflower stackers on a microwave-safe plate. If needed, microwave until hot
  5. Top one stacker with half of the mushroom slices and half of the salsa mixture. Repeat layering with remaining stacker, mushroom slices, and salsa mixture. Top with avocado and cilantro

Cauliflower Stackers

Ingredients

  • 4 cups roughly chopped cauliflower
  • 1/2 cup (about 4 large) egg whites
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon each salt and black pepper

Instructions 

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper
  2. Pulse cauliflower in a food processer until reduced to the consistency of coarse breadcrumbs, working in batches as needed
  3. Place cauliflower crumbs in large microwave-safe bowl; cover and microwave for 3½ minutes
  4. Uncover and stir. Re-cover and microwave for another 3½ minutes, or until hot and soft
  5. Transfer cauliflower crumbs to a fine-mesh strainer to drain. Let cool for 10 minutes, or until cool enough to handle.
  6. Using a clean dish towel (or paper towels), firmly press out as much liquid as possible from the cauliflower crumbs in the strainer – there will be a lot of liquid!
  7. Return cauliflower crumbs to the large bowl. Add all remaining ingredients, and mix thoroughly.
  8. Evenly distribute mixture in 6 mounds on the baking sheet, about ¼ cup each. Flatten into 6 patties, each about ½ inch thick.
  9. Bake for 10 minutes
  10. Carefully flip. Bake until golden brown, 10 to 12 minutes
 
 
 
 
 

Clean & Hungry Salsa 

Ingredients

  • 2 cups chopped tomatoes
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons seeded and finely chopped jalapeno pepper
  • 1-1/2 tablespoons lime juice
  • 1/2 teaspoon each salt and black pepper
  • 1/2 teaspoon chopped garlic
  • 1/4 teaspoon ground cumin

Instructions

  1. In a medium-large sealable container, combine all ingredients. Mix until uniform
  2. Transfer half of the mixture to a blender or food processor. Pulse until just pureed.
  3. Return pureed mixture to the container. Mix well.
  4. Seal, and refrigerate until ready to use

Shrimp & Avocado Z'Paghetti

Ingredients 

  • 1-1/2ounces (about 3 tablespoons) mashed avocado
  • 3 tablespoons fat-free plain Greek yogurt
  • 1/8 teaspoon each salt and black pepper
  • 2 teaspoons grated Parmesan cheese
  • 14 ounces (about 2 medium) zucchini
  • 4 ounces (about 8) raw large shrimp, peeled, tails removed, deveined
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1-1/2 teaspoons chopped garlic
  • Optional seasonings: additional salt and black pepper

Instructions

  1. In a small bowl, combine avocado, yogurt, salt, pepper, and 1 teaspoon Parm. Mix until smooth and uniform.
  2. Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
  3. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add shrimp, and season with onion powder and garlic powder. Cook and stir for 1 minute.
  4. Add zucchini noodles and chopped garlic to the skillet. Cook and stir until shrimp are cooked through, zucchini noodles are hot and slightly softened, and garlic is fragrant, about 3 minutes.
  5. Remove skillet from heat. Transfer to a medium bowl, and blot away excess moisture. Add avocado mixture, and stir to coat.
  6. Serve sprinkled with remaining 1 teaspoon Parm.

Spinach & Feta Crepes 

Ingredients

  • 1/2 cup (about 4 large) egg whites
  • 1-1/2 tablespoons plain protein powder with about 100 calories per serving
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 cups spinach leaves
  • 3/4 cup seeded and chopped tomato
  • Dash each salt and black pepper
  • 1/4 cup crumbled feta cheese

Instructions 

  1. To make the crepe batter, in a medium bowl, combine egg whites, protein powder, garlic powder, and onion powder. Whisk until uniform.
  2. Bring a 10-inch skillet sprayed with nonstick spray to medium heat. Pour half of the batter into the pain, quickly tilting the skillet in all directions to evenly coat the bottom. Cook until lightly browned on the bottom, about 2 minutes.
  3. Carefully flip with an offset spatula or flexible rubber spatula. Cook until lightly browned on the other side, about 1 minute.
  4. Transfer the crepe to a plate, and repeat with remaining egg mixture to make another crepe. Cover to keep warm.
  5. Remove skillet from heat; clean, if needed. Re-spray and return to medium heat. Cook and stir spinach until partially wilted, about 2 minutes. Add tomato and sprinkle with salt and pepper. Cook and stir until spinach has wilted and tomato is hot, about 1 minute.
  6. Evenly divide veggie mixture between the centers of the crepes. Sprinkle with feta cheese, and fold both sides of each crepe over the filling.