BBQ Mango Tilapia Recipe

I love myself a low calorie dinner.  Hungry Girl always makes interesting low calorie dishes that I am curious to try.  Some of the tips and tricks she tries are bizarre but ingenious.  She uses Laughing Cow cheese in ways I never would have thought of trying on my own.  This recipe is pretty straight forward with no crazy tricks.  But it does involve Fish which I am trying to eat more of.  I somehow managed to lose/delete my ingredients picture so you'll just have to use your imagination.  We all really liked this recipe and think you will like it too.

You will need white fish (I used Dover Sole but the recipe called for Tilapia),  Tomato Sauce, Mango Nectar, Ketchup, Brown Sugar, Cider Vinegar, Molasses, Garlic Powder, Tomatoes, and Mango.

Add the Tomato Sauce, Cider Vinegar, Mango Nectar, and Ketchup to a bowl. 

Then add in the Molasses. 

Now add in the Brown Sugar & Garlic Powder.

Whisk together well.

Place the Fish in a zip top baggie and top with the sauce.

Dice up your Mango

and the Tomatoes.

Add them into the baggie.

Mix everything together and let sit in the fridge for 30 minutes.

Warm a non-stick skillet over medium heat.  Add in the fish and marinade.

Bring to a simmer, cover and cook for about 5 minutes until the fish is fully cooked.

Enjoy!

BBQ Mango Fish recipe
Source:  Hungry Girl

1/4 C Tomato Sauce
2 TBSP Mango Nectar
2 TBSP Ketchup
2 tsp Brown Sugar (loosely packed)
2 tsp Cider Vinegar
1 tsp Molasses
1/2 tsp Garlic Powder
1/4 C Diced Tomatoes
1/4 C Diced Mango
2 4.5 oz fillets Fish (Tilapia or Dover Sole)

Mix together the Tomato Sauce, Mango Nectar, Ketchup, Brown Sugar, Cider Vinegar, Molasses, and Garlic Powder.  Whisk everything together really well.

Place the Fish and Marinade in a zip top baggie and top with the Diced Tomatoes and Diced Mango.  Place in the fridge for at least 30 minutes.

Warm a non-stick skillet over medium heat and add in the Fish and marinade.  Bring everything to a simmer and cook for about 5 minutes, until the fish is fully cooked.

Enjoy!

2 Servings (Nutritional info per Hungry Girl Website)

197 Calories
2.5 Fat
1 Fiber
26.5 Protein

Hungry Girl Peanut Butter Fudge Recipe

I was watching an episode of Hungry Girl where she made Peanut Butter Fudge using some of the most intriguing ingredients I have ever seen before.  With only Pumpkin Puree, boxed Brownie mix, and Peanut butter she made a very low cal dessert.  I was on it!  Seeing as pumpkin is a favorite ingredient of mine and low cal desserts being awesome I had to try it.  She also used some sugar free chocolate syrup, which I bought for the recipe but forgot to use.  I actually looked up 2 of her recipes online and the one I was looking at didn't list the syrup.  So next time I'll use the syrup and see if it changes things.  The recipe suggests that you let the fudge fully cool before eating and I suggest you follow that step.  The fudge has a different texture and for some reason it doesn't really work warm.  I don't know that I would call this fudge because it didn't remind me of fudge much.  It is a dense cake with a pumpkiny chocolate flavor.  My family liked it and so did my brother-in-law.  My sister however didn't like it at all.  I figure it is what it is..a low cal treat that hits the spot.  But if you are looking for something that is truly like fudge this is not for you.

You will need Betty Crocker Fudge Brownies mix (Hungry Girl suggested this product specifically so I listened.), Pumpkin Puree, and Peanut Butter.

In a large bowl add the Brownies Mix and Pumpkin Puree.

Mix it all together well.  It seems a bit odd but it comes together pretty quickly.

Spray an 8x8 pan well with non-stick spray.

Add in the fudge mixture.

Dollop the PB on top.  She suggests you nuke the PB a bit to get it soft and easy to work with.  But I couldn't be bothered to do that and dirty another dish.

Using a knife (My rubber spatula was a bit too big so next time I'll use a knife) make a swirly pattern incorporating the PB.

Pretty.  Now bake the mixture at 350 degrees for 35 minutes.

Allow this to cool at room temperature for a little while.

When it is cool enough to go in the fridge cover it with foil.

Place it in the fridge and let it cool for at least 2 hours.  You can be like me and try it early..but I promise it is better cold.

Enjoy!

Hungry Girl Peanut Butter Fudge Recipe
Source:  Food Network - Hungry Girl

1 box Betty Crocker Fudge Brownie Mix
2 C Canned Pumpkin Puree
2 TBSP Peanut Butter

Mix the Brownie Mix and Pumpkin together well in a large bowl.  (If you want to add the Chocolate Syrup now is the point you will want to do that.  2 TBSP of sugar free chocolate syrup and just add it into the mix.) Spray an 8x8 or 9x9 pan with non-stick spray.  Add the brownie mix.  Dollop the Peanut Butter on top in various spots.  Then using a knife create a swirly pattern or pattern of your choice.

Preheat oven to 350 degrees and bake 35 minutes.  Once cooking is finished allow the fudge to cool at room temp for 20 minutes or until it is cool enough to go in the fridge.  Cover with foil and set in fridge for 2 hours.  Cut into pieces and Enjoy!

Approximately 24 servings

100 Calories
21 Carbs
2 Fat
1 Protein

Speedy Tuna Noodle Skillet Recipe

I recently posted a recipe where I used crazy low calorie tofu shirataki noodles.  They are only 40 calories for the entire bag of noodles and they are very noodle like.  I had purchased two packages and wasn't sure what I wanted to make with the second bag.  I am a lover of food television.  I like to watch food shows when I'm bored or when I have my 3 year old around and don't want her to see the shenanigans that go on when"The Real Houswives of New Jersey" is on.  I find food shows to be very informative and fun.  I caught an episode of "Hungry Girl" and she just happened to be making a quick and easy recipe with those crazy noodles.  So I decided to whip up a batch of the Hungry Girl Speedy Tuna Noodle Skillet recipe.  I decided to change it up just a bit by adding peas.  This wasn't a super great recipe..but it was fast and terrifically easy.  If I make it again I'll change it up a little.  I felt that it was a little bland and a little on the squishy side.

You will need Garlic Powder, 98% Fat Free Cream of Mushroom Soup, Tuna in water, Shirataki Noodles, and Peas.

Rinse the noodles according to package directions.

Start cooking the Noodles according to the package directions.  They cook very quickly so move on to the next step ASAP.

In a skillet add the Cream of Mushroom Soup

Add in some thawed Peas

and a can of Tuna Fish.

Season with Salt & Pepper and Garlic Powder.  Mix it all together really well.

When the noodles are done cooking drain them and place them on a paper towel.

You will want to dry the noodles very well.

Place the noodles in the skillet and stir to combine.

Enjoy!

Speedy Tuna Noodle Skillet Recipe
Source:  Hungry Girl - Food Network

1 Package Shirataki Noodles
1 Can Tuna in water
1 Can 98% Fat Free Cream of Mushroom Soup
1/2 Cup frozen Peas, thawed
Garlic Powder to taste
Salt & Pepper to taste

Prepare Shirataki noodles according to package instructions.  Meanwhile, over medium heat add the soup to a skillet along with the Tuna, Peas, and seasonings.  Stir everything together well.  When the noodles are done add them to the skillet as well and stir well to combine.

Enjoy!

Approximately 2 servings

234 Calories
20 Carbs
4 Fat
27 Protein