The Hungry Girlfredo Bowl is a go-to staple of mine for both lunch AND dinner, and I eat it several times a week . . . YUM! This big fettuccine Alfredo swap can be made with tofu shirataki noodles OR broccoli coleslaw! Either way, you get a deliciously creamy and filling Alfredo bowl.
I'm a huge fan of tofu shirataki noodles. Made of a combination of tofu and yam flour, they are an EXCELLENT pasta swap with a tiny fraction of the calories and carbs. They also have a nice amount of fiber and are all-natural, gluten-free and very filling. These are different from the similar shirataki noodles that are made without any tofu. I find the addition of tofu not only makes these a little bit more filling, but it also gives them more of a pasta-like texture. I highly recommend trying them out.
Find them in the refrigerated section of the supermarket with the traditional tofu.
Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles. Bring a skillet sprayed with nonstick spray to medium heat. Add all ingredients except chicken and veggies, breaking the cheese wedges into pieces. Cook and stir until cheese has melted, mixed with sour cream and coated noodles, 2 to 3 minutes. Top with chicken and veggies (or serve veggies on the side).
Once softened, these shredded broccoli stems take on a noodle-like texture.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add broccoli slaw and 1/2 cup water. Cover and cook until fully softened, 10 to 12 minutes. Uncover and, if needed, cook and stir until water has evaporated, 2 to 3 minutes. Add all other ingredients except chicken, breaking the cheese wedges into pieces. Cook and stir until cheese has melted, mixed with sour cream, and coated slaw, 2 to 3 minutes. Top with chicken.
Hungry Girl Alternative: Steam your slaw by microwaving it right in the bag, if the package says it can be done. Then transfer to a microwave-safe bowl. Add all other ingredients except chicken, breaking the cheese wedges into pieces. Microwave for 3 minutes, and stir well. Top with chicken.
Need help cooking up that chicken? You can find precooked chicken breast at the supermarket. Choose kinds lower in sodium.
Lisa Lillien (a.k.a. Hungry Girl).is a New York Times best-selling author and the creator of the Hungry Girl brand. She is the founder of www.hungry-girl.com, the free daily email service that entertains and informs hungry people everywhere.
Lisa is a typical woman battling the same food issues most females struggle with every day. She is not a nutritionist. She considers herself a "foodologist," not because she has some kind of fancy degree, but because she is obsessed with food -- how wonderful it is, and how much of it she can eat and still fit into her pants.
Author: Lisa Lillien
Other Works: In addition to providing a daily weight-loss email service, Lisa is the author of Hungry Girl 200 Under 200 Just Desserts and seven other bestselling books She also writes a weekly column on WeightWatchers.com and makes regular contributions to Redbook magazine and recurring appearances on television shows like the Dr. Oz Show. Her television show, Hungry Girl, airs on both Food Network and the Cooking Channel.
Penned: March 25, 2014
What's Inside: A four-week weight-loss plan based on Hungry Girl Lisa Lillien's diet philosophies and food-expanding ideas. Working with dietician Dave Grotto, Lisa designed this easy-to-follow program to help anyone quickly drop 10 pounds or overcome a weight-loss plateau.
It emphasizes lean protein, low-fat dairy, fresh fruits 'n veggies and HUGE portions. Plus, this dieter-tested routine includes more than 40 recipes for delicious, super-sized meals (think Growing Oatmeal B-fast) and snacks like craving-busting DIY Tortilla Chips.
Time Out: 304 pages
Available: $26.99 hardcover at Amazon and other retailers
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