5 Easy Recipes from Hungry Girl That Will Keep You Satisfied All Day Long

Introduction: Hungry Girl is known for creating delicious and satisfying meals that are also healthy and easy to prepare. If you’re looking for recipes that will keep you satisfied throughout the day, look no further. In this article, we will share five easy recipes from Hungry Girl that are packed with flavor, nutrients, and will keep you feeling full and energized.

1. Breakfast: Veggie-Packed Egg Muffins Ingredients:

• 6 large eggs
• 1 cup chopped vegetables (such as bell peppers, spinach, and onions)
• ¼ cup reduced-fat shredded cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly coat a muffin tin with non-stick cooking spray.
2. In a bowl, whisk together the eggs, chopped vegetables, shredded cheese, salt, and pepper.
3. Pour the egg mixture evenly into the muffin tin compartments.
4. Bake for 15-20 minutes or until the egg muffins are set and slightly golden on top.
5. Allow them to cool for a few minutes before removing them from the muffin tin. Serve and enjoy!
6. Snack: Crunchy Roasted Chickpeas Ingredients:

• 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat dry the chickpeas using a clean kitchen towel or paper towels.
3. In a bowl, toss the chickpeas with olive oil, paprika, garlic powder, and salt until evenly coated.
4. Spread the seasoned chickpeas on a baking sheet in a single layer.
5. Bake for 25-30 minutes or until the chickpeas are crispy and golden brown, shaking the pan occasionally for even cooking.
6. Remove from the oven and let them cool slightly. Enjoy them as a crunchy and protein-packed snack!
7. Lunch: Asian Chicken Lettuce Wraps Ingredients:

• 1 pound ground chicken
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 cup shredded carrots
• ½ cup chopped water chestnuts
• 8 large lettuce leaves (such as butter lettuce or romaine)

Instructions:

1. In a large skillet, cook the ground chicken over medium heat until no longer pink, breaking it into crumbles.
2. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
3. Add the shredded carrots and water chestnuts to the skillet with the cooked chicken. Pour the sauce mixture over the ingredients and stir to combine.
4. Cook for another 2-3 minutes until the carrots are slightly softened.
5. Spoon the chicken mixture onto the lettuce leaves, wrap them up, and enjoy these flavorful and low-carb lettuce wraps.
6. Dinner: Sheet Pan Lemon Herb Salmon with Roasted Vegetables Ingredients:

• 4 salmon fillets
• 1 pound asparagus, trimmed
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried dill
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the salmon fillets on one side of the baking sheet and arrange the asparagus and cherry tomatoes on the other side.
3. In a small bowl, whisk together the olive oil, lemon juice, dried dill, salt, and pepper. Drizzle the mixture over the salmon and vegetables.
4. Bake for 12-15 minutes or until the salmon is cooked through and the vegetables are tender.
5. Serve the salmon fillets with the roasted vegetables and enjoy a flavorful and nutritious dinner.
6. Dessert: Chocolate Peanut Butter Banana Ice Cream Ingredients:

• 2 ripe bananas, sliced and frozen
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon natural peanut butter
• 2 tablespoons unsweetened almond milk (or any milk of choice)

Instructions:

1. Place the frozen banana slices, cocoa powder, peanut butter, and almond milk in a blender or food processor.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Transfer the mixture to a freezer-safe container and freeze for an additional 1-2 hours to firm up.
4. Scoop the chocolate peanut butter banana ice cream into bowls or cones and enjoy this guilt-free and refreshing dessert.

Conclusion: These five easy and satisfying recipes from Hungry Girl offer a range of flavors and nutrients to keep you satisfied all day long. Whether it’s starting your day with veggie-packed egg muffins, enjoying a crunchy snack with roasted chickpeas, indulging in Asian chicken lettuce wraps for lunch, savoring sheet pan lemon herb salmon with roasted vegetables for dinner, or treating yourself to a delightful chocolate peanut butter banana ice cream for dessert, Hungry Girl’s recipes have you covered with healthy and delicious options. Enjoy these meals while nourishing your body and satisfying your taste buds!