We're big fans of Lisa Lillien, better known as Hungry Girl, and her guilt-free favorite food swaps. Last year, she dished about her tactics for avoiding holiday weight gain, and she gave us a sneak peek into some of her upcoming projects, including her latest book! We're happy to report that her new cookbook is on store shelves and climbing the best-sellers lists. "Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet" is full of great recipes, and Lisa has generously shared two of them: Shrimped-Up Sweet Corn 'N Tomato Salad and Easy Oven-Baked S'Mores-Stuffed Bananas . While Hungry Girl is known for creating low-fat and low-calorie versions of dishes you crave, this book has plenty of original recipes that are healthy and full of whole foods. Lisa, whose favorite foods include Fuji apples and broccoli slaw, shared the Hungry Girl philosophy with us last year: "eat a lot of fresh foods, a lot of whole foods, a lot of vegetables, a lot of lean meats, and a lot of fruit." This book definitely focuses on whole foods, with plenty of mouth-watering indulgences and treats, too. For Hungry Girl, balance is key! Shrimped-Up Sweet Corn 'N Tomato Salad You’ll Need: large bowl, strainer Prep: 15 minutes Chill: at least 1 hour Per serving (1 cup): 95 calories, 1g fat, 472mg sodium, 13g carbs, 2.5g fiber, 6g sugars, 9g protein Ingredients 6 ounces cooked ready-to-eat shrimp, chopped 2 cups diced plum tomatoes (about 4 tomatoes’ worth) 1 cup chopped red onion 1 cup canned sweet corn kernels, drained ½ cup diced seedless (or deseeded) cucumber ½ cup chopped cilantro ¾ teaspoon coarse salt 1 lemon 1 lime Directions In a large bowl, mix all ingredients except lemon and lime. Over a strainer, squeeze juice from the lemon and lime into the bowl, and then toss to coat. Set in the fridge for at least 1 hour, to allow flavors to combine. NOW CHEW!!! MAKES 5 SERVINGS Easy Oven-Baked S'Mores-Stuffed Bananas You’ll Need: bowl, heavy-duty aluminum foil, nonstick spray, baking sheet Prep: 15 minutes Cook: 15 minutes Per serving (1 stuffed banana): 152 calories, 2.5g fat, 29mg sodium, 33g carbs, 3g fiber, 19g sugars, 1.5g protein Ingredients 2 tablespoons mini semi-sweet chocolate chips 1 sheet (4 crackers) low-fat honey graham crackers, crushed 4 small bananas, unpeeled, ripe yet slightly firm ¼ cup mini marshmallows Optional topping: Fat Free Reddi-wip Directions Preheat oven to 400 degrees. Mix chocolate chips with graham cracker crumbs in a small bowl. Set aside. Lay bananas on a flat surface, and cut a ¾-inch-deep slit lengthwise in each from top to bottom. Cut two small slits widthwise at the top and bottom of each banana, to make opening the fruit easier. One at a time, use a fork to pry open bananas slightly and fill each with one-fourth of the chocolate-crumb mixture. Evenly distribute marshmallows among the bananas, pressing them into the openings. Thoroughly wrap each banana in foil lightly sprayed with nonstick spray, ensuring there are no openings for filling to escape. Place bananas on a baking sheet. Bake in the oven for 10 to 12 minutes, until bananas feel very soft when gently squeezed with an oven mitt. Serve immediately with spoons for scooping the gooey mixture out of the peels or, if you prefer, transfer the mixture from each banana peel into a bowl. Top with Reddi-wip, if you like, and enjoy! MAKES 4 SERVINGS Thanks again to Lisa for the recipe and for her endorsement of "The Spark"! Have you picked up a copy of her cookbook? What's your favorite Hungry Girl recipe? 
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