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Cinco de Mayo: Healthy to the Mex!

Hola amigos!

It’s Cinco de Mayo! Everyone’s heard of it but do you really know the meaning behind this festive day? May 5th is celebrated in Mexico and the United States to commemorate the Mexican victory over the French in the Battle of Puebla in 1862.

So what makes the Battle of Puebla so significant? Mexico was considered the underdog at the time, being outnumbered by the French 4,500 vs. 6,040. During the attacks however, the Mexicans actually suffered fewer deaths – 83 Mexicans compared to 462 French. The underdogs came out on top!

From food to dancing, this has been a centuries old fiesta. In America we celebrate Cinco de Mayo in a variety of ways. Authentic Mexican cuisine however, definitely helps to celebrate in style. Courtesy of Hungry Girl, we’ve provided you with a healthy menu to get your Cinco de Mayo party started right. So hoist up the piñata, throw on your sombrero and get to cooking!



Hungry Girl Holy Moly Guacamole

PER SERVING (1/6th of recipe, about 1/3 cup): 78 calories, 3g fat, 320mg sodium, 10.5g carbs, 3.5g fiber, 4g sugars, 3.5g protein — PointsPlus® value 2*

Prep: 20 minutes


One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium avocado’s worth)
1/4 cup fat-free plain Greek yogurt (like Fage Total 0%)
4 tsp. lime juice
1/2 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground cumin
1/8 tsp. chili powder
1/3 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onion
Optional: chopped fresh cilantro, chopped jarred jalapeños, additional salt and black pepper


Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, and seasonings. Continue to mash until blended.

Stir in tomatoes, onion and, if you like, some cilantro and/or jalapeños. Season to taste with additional salt and pepper (optional). Enjoy!


Hungry Girl Crazy-Good Corn Chips

PER SERVING (entire recipe, 12 chips): 120 calories, 3g fat, 312mg sodium, 22g carbs, 3g fiber, 1g sugars, 1g protein — PointsPlus® value 3*

Prep: 10 minutes
Cook: 10 minutes


Two 6-inch corn tortillas
1/8 tsp. salt
Optional dip: salsa


Preheat oven to 400 degrees.

Cut each tortilla in half. Cut each half into 3 triangles, for a total of 12 triangles.

Spray a baking sheet lightly with nonstick spray. Place tortilla triangles close together on the sheet.

Cover triangles with a 1-second spray of nonstick spray (optional). Evenly sprinkle with salt.

Bake in the oven until crispy, about 8 minutes, carefully flipping about halfway through bake time.

If you like, serve with salsa for dipping. Enjoy!


Hungry Girl Shrimp Cocktail Tacos

PER SERVING (entire recipe, 2 tacos): 243 calories, 5g fat, 638mg sodium, 26.5g carbs, 3.5g fiber, 4g sugars, 21g protein — PointsPlus® value 6*

Prep: 5 minutes
Chill: 15 minutes


3 oz. cooked ready-to-eat shrimp, chopped if large
1/4 cup black bean and corn salsa
1/4 cup shredded lettuce
2 corn taco shells (flat-bottomed shells, if available)
Optional toppings: fresh cilantro, fat-free sour cream


Mix shrimp and salsa in a bowl, cover, and refrigerate for 15 minutes.

Evenly distribute lettuce and shrimp-salsa mixture between taco shells.

If you like, top with cilantro and sour cream. Now chomp!


Hungry Girl Nacho-rific Stuffed Chicken

PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 270 calories, 4.25g fat, 780mg sodium, 13g carbs, 2g fiber, 1.5g sugars, 40g protein — PointsPlus® value 6*

Prep: 25 minutes
Cook: 35 minutes


1/2 cup fat-free refried beans
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
16 low-fat baked tortilla chips (like the kind by Guiltless Gourmet)
1 tsp. dry taco seasoning mix
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup taco sauce, divided
Optional toppings: fat-free sour cream, salsa


Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside.

To make the filling, combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.

Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Set aside.

Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, evenly dividing it among them (about 2 tbsp. each). Carefully roll each cutlet up over the filling (which may ooze a little, but don’t worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.

Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.

Let cool slightly and remove toothpicks (if using). If you like, top with sour cream and salsa. Enjoy!


Hungry Girl Magical Low-Calorie Margarita

PER SERVING (entire recipe): 115 calories, 0g fat, 55mg sodium, 2g carbs, 0g fiber, <0.5g sugars, 0g protein — PointsPlus® value 4*

Prep: 5 minutes


1 1/2 oz. (1 shot) tequila
1 oz. (2 tbsp.) lime juice
One 2-serving packet (about 1 tsp.) sugar-free lemonade powdered drink mix (like the kind by Crystal Light)
6 oz. (3/4 cup) diet lemon-lime soda
Optional garnish: lime slice


Combine all ingredients except optional garnish in a glass or shaker. Stir to dissolve drink mix.

Pour into a margarita glass with lots of ice. If you like, finish it off with a slice of lime on the rim of the glass… Time to enjoy!


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