Monthly Archives: October 2011

*Halloween* Candy Survival Guide

From Hungry Girl….

Check out our TREMENDOUS guide to Halloween goodies, 2011 edition! (Click here to download a printable PDF!) Happy Halloween…



These tiny treats can’t be beat. Each one has 20 – 35 calories and 0.5 – 1.5g fat (PointsPlus® value 1*).

3 Musketeers Minis
Hershey’s Kisses
Sixlets 8-piece tubes
Tootsie Roll Midgees
Whoppers Malted Milk Balls 3-piece tubes

Minis are the small, typically square morsels. The kinds below have 35 – 55 calories and 1.5 – 3g fat (PointsPlus® value 1*) per piece.

Baby Ruth
Hershey’s Special Dark, Krackel, Milk Chocolate, and Mr. Goodbar
Kit Kat
Milky Way
Nestlé Crunch
Reese’s Peanut Butter Cups
Snack-size and fun-size candies are usually about 2 inches long and weigh in at around half an ounce. The ones listed here have 60 – 85 calories and 1 – 4g fat (PointsPlus® value 2*) per piece, pack, bag, or box.

3 Musketeers
Baby Ruth  
Hershey’s Milk Chocolate
Junior Mints
Kit Kat (one 2-piece bar)
M&M’s Milk Chocolate
Milky Way
Nestlé Crunch
York Peppermint Patties

Same specifics as the last list of snack-size/fun-size treats (about 2 inches long and half an ounce in weight), but these are a little higher in stats. Each bar or pack has 90 – 95 calories and 4 – 6g fat (PointsPlus® value 3*).

100 Grand
M&M’s Peanut
Mr. Goodbar


These goodies are impressive in the stats department: 30 – 50 calories and 0 – 1g fat (PointsPlus® value 1*) each.

AirHeads mini bars
Laffy Taffy mini bars
Now and Later (2 pieces)
SpongeBob SquarePants Gummy Krabby Patties
Starburst (2 pieces)
SweeTarts Chews
Twizzlers Cherry Pull ‘n’ Peel snack-sized pieces
Twizzlers Strawberry Twists snack-sized pieces

Pouches, packs, bags, and packages! Each of these small sacks has 50 – 55 calories and 0g fat (PointsPlus® value 1*).

Brach’s Candy Corn
Hot Tamales
Mike and Ike
Sour Patch Kids
Swedish Fish
While not quite as pint-sized in the calorie department as the last list, each petite pack has a reasonable 60 – 75 calories and 0 – 1g fat (PointsPlus® value 2*).

Mini Chewy SweeTarts
Skittles Fun Size


All-star stats here! Just around 20 – 25 calories and 0g fat (PointsPlus® value 1*) each.

Dum Dums
Everlasting Gobstopper mini pouches
Pixy Stix (3 straws)
Smarties rolls
With 50 – 60 calories and 0 – 0.5g fat (PointsPlus® value 2*) per pop, these long-lasting goodies are some of our favorites.

Blow Pop
Ring Pop Halloween
Tootsie Caramel Apple Pops
Tootsie Pops


Each treat, roll, package, or pouch has 35 – 50 calories and 0 – 1g fat (PointsPlus® value 1*).

Fruit by the Foot Mini Feet
Fruit Roll-Ups Mini Rolls
Jet-Puffed BooMallows
Pop-Tarts Mini Crisps Fun Size pouches
Rice Krispies Treats Mini Squares
Snyder’s of Hanover 1/2-oz. bags
Unexpected and guilt-free! Each one has 60 – 70 calories and 2 – 3.5g fat (PointsPlus® value 2*).

Angie’s Artisan Treats Authentic Kettle Corn Halloween Snack Packs
Pirate’s Booty Aged White Cheddar 1/2-oz. bags
Quaker Chewy Fright Night Chocolate Chip mini granola bars
Sun-Maid Vanilla Yogurt Raisins Mini-Snacks

Chomp into one of these for 100 – 120 calories and 3 – 3.5g fat (PointsPlus® value 3*).

Herr’s Chocolate Mini Pretzels Halloween Treat Size bags
Keebler Scooby-Doo! Baked Graham Cracker Sticks packages
Peeps Chocolate Covered Marshmallow Pumpkin


Prepare to spend 180 – 200 calories and 9 – 10.5g fat (PointsPlus® value 5*) if you indulge in one of these tricky treats.

Cheez-It Baked Snack Crackers packages
Keebler Mini Fudge Stripes packages
Reese’s Peanut Butter King Size Pumpkins (1 pumpkin, half of package)

HG Heads-Up! Some of the treats in this email are small versions/servings that are only available during Halloween season. The stats for snacks and sweets sold year-round in standard packaging may differ.

*Inspiration* Ready to Talk: My Story of Obesity

From You should read this post. It might contain some language, but man, is this a good post! If you’ve ever struggled with weight (and I’m assuming you have if you’re reading this), at least a part of this will probably hit home. If this woman and all of her food demons can do it, so can YOU!

You’re going to have to click HERE for the full post and before and after photos!

That was me. Just over two years ago (May 2009) and over 110 pounds ago. This is such a hard, emotionally raw topic for me that I’ve written dozens of posts about it over the past year and discarded them all. But I really want to start sharing my story as I begin work on my newest project – a low-cal, full-flavor cookbook (which I haven’t gone so far as to look for a publisher yet but imma get on that part real soon). ;)

I’ll share a little background with you… by sixth grade I was 180 lbs. By 18 I was pushing 200. By 29 I was 265 (ish… that was the last time I stepped on a scale months before I started losing weight. Probably a little higher than that in reality but I wasn’t able to face it.) I’ve been “overweight” or “obese” the majority of my life. As a kid, my mom always said “oh the allergy shots you had at 7 years old made you gain weight” but lets face it, eating large portions of unhealthy food mixed with a lack of exercise are what really made me gain weight and continue my upward course. It’s so. Effing. Hard to change your habits, regardless of what they are – eating, drinking, smoking, exercise, etc. It’s so easy to say, whatever, I’m fat, this sucks, there’s no end in sight. No way to imagine how to shed 100+ lbs. Shit, it’s hard to even own up to the fact that youneed to lose 100+lbs. Nobody starts off life at 265lbs, but over the years somehow you just wake up one day and it’s gotten to that point. And you don’t like looking in the mirror. And you don’t like stepping on the scale. And you can’t stand photos of yourself or, god forbid, video.

Having been overweight for nearly all of the first 30 years of my life, I know exactly how people treat you. In grade school you get called names like “thunder thighs” or the likes there of (that one still echos clearly in my mind), as you get older people just stop looking you in the eyes. Everyone makes judgments or assumptions on the type of person you must be to have “let yourself” get to that point. I even had a local vendor at the Ocean Beach farmer’s market say to me “Yeah, you should definitely eat some more [grapefruit] and lay off the french fries” as I went to sniff the citrus at his stand. Another time when I was a personal chef in Rancho Santa Fe, I went to buy some beef jerky for the family I was working for and asked a store clerk for help finding it. He took me to the tofu jerky section, aisles away from the actual beef jerky section, and said, “I think this would be better for your needs”. Really? Do you know my needs? Because I “needs” to keep my freaking job and buy beefjerky for my client. Don’t assume, people. (Sorry, 2+ years later, it’s still as raw as if it had happened yesterday.) If you’re overweight, or have ever been overweight, you have undoubtedly shared similar experiences. It sucks. People are mean. I, personally, consider myself a judgment-free zone. (If you know me, this is a phrase you are well-familiar with.) In all situations, not just regarding weight, I try not to judge other peoples actions, choices or lifestyles. Nobody knows what life situations anyone else has been through to evolve and shape them into what/who they are today. Just be nice and treat people with respect and love.

So, August of 2009 my two best friends from high school came to visit with their significant others. My friend Cristin’s husband happens to be obsessed with video documenting all aspects of their life (which I love/hate). We were on the beach and he, unbeknownst to me, took video footage of the day. Later that evening he plugged his camera up to our TV and started playing the recording. There I was, 265+ lbs, IN A BATHING SUIT ON A BIG SCREEN TV!!! I was mortified. It took all of my self-control not to run into the bathroom and start bawling. It’s one thing when you never have to see yourself and avoid mirrors, it’s another when your moving, breathing image, in a damn bathing suit, gets slapped up onto a big screen. No way to avoid the truth.

Just a couple of weeks before my friend, Nicole, had started the Couch to 5Kprogram – a jogging program that lasts for 9 weeks and starts off with you jogging for 60 second intervals at a time and works you up to jogging for 30 minutes straight (or 5K) by the end of the program. Though I had always said I would never be a jogger, I begrudgingly started the program alongside her. Not gonna lie – in the beginning I didn’t even know if I was going to make it through the entire 60 seconds of jogging. But each week I continued to surprise myself and was able to succeed at increasing the length of the intervals on schedule with the program, though some weeks that meant pushing myself more than others. About half way through, the flip switched in my head. You know what? Ican do this. And that’s the thing! It’s all in our freaking heads! When your inner dialogue is filled with “I can’t run for 5 minutes” “I can’t say no to that slice of pizza” “there is no way I’m ever going to shed 100 lbs” “I’m fat, I’m ugly, even Idon’t want to look at me, how can anyone else” all of these negative thoughts just constantly circling over and over and over, yeah – you know what? YOU NEVER WILL BE ABLE TO MAKE ANY CHANGES. You have to believe in your ability to do it first. It’s going from having an “I can’t attitude” to an “I can” that allows change to happen. Seriously – I truly believe that anyone can doanything if they really put their mind to it and STICK WITH IT! No, nothing will change overnight. It’s thought patterns that have allowed us to reach the weight that we’re at and it’s thought patterns that will similarly allow you to make healthy changes in your lifestyle. That’s the problem with weight-loss surgery as a “solution” and why such a high proportion of people who have it continue to struggle with their weight even afterward. The real problems come from our relationship with food and why, for whatever personal reasons, we over eat.

Personal reasons aside, weight-loss happens when you burn more calories then you are consuming. That means that a) you should be aware of absolutely everything that you eat and b) you should be aware of how much you are burning! There are some really great online tools these days that allow you to do this super easily and quickly. The one that I’ve been using for the past couple of years is The Daily Plate (which eventually picked up). You put in your height, weight, age, gender, etc, and then tell it how active you are and what your weight-loss goals are and it tells you how many calories per day you can eat an still achieve your goals. BUT BE HONEST! By claiming to a machine that you worked out more than you did, move more in your day to day life, or don’t record your honest caloric in-take, the only person you are cheating (and trying to fool) is yourself! I, personally, didn’t share (and still don’t) my account with anyone. I find it easier to be upfront with my slip-ups when it’s only my eyes that see what I’ve eaten. Hiding what I’d eaten is part of what got me to 265 in the first place. Having an honest relationship with myself about the amount of food I am honestly consuming has allowed me to continue eating bacon every day, or a serving of insanely rich mac & cheese or devilishly delicious peanut butter mousse brownie pie and still continue on a downward track from 265 to 153 over the past two years. Shit, I wrote and ate a cookbook on food porn after I started my weight-loss journey. ;) Yes, some days I eat more than what the calorie counter says I should (hello football game days!), but I don’t hate myself for it and I don’t give up! I just log it in, sigh, then try to do better the next day… and the next day… and the next day.

Also – one thing that I really want to touch on before I move on is the importance of not making unrealistic goals! Sure on reality tv shows where you have a trainer whipping your ass 6 days a week, no job to focus on or kids/spouse’s mouths to feed it’s possible to lose 8 or 10 lbs in a week. That’s an insane and unrealistic goal in the real world. From the beginning, I never set goals of more than 2 lbs a week. Two pounds is an attainable goal for someone with a significant amount of weight to lose. When you set a goal that you can actually reach, you can accomplish it, feel great about it and set a goal for the next week. If you set unattainable goals you are just going to reinforce that “I can’t” attitude as opposed to reprogramming your brain into an “I can” state of mind.

So why am I now, after two years on this journey, sharing my story with you guys? Well, I’m finally getting comfortable with my new self, and trust that I amnot going to return to my old way of life. I mean, I spent nearly 30 years obese. I was really scared for a long time that I would be just another statistic and revert back to my old habits. After two years of building positive habits I no longer have that fear. I believe in myself and my ability to maintain control of my life and eating habits. But more importantly, food is what I love. It’s what I live for. Beyond that, it’s my livelihood. I run two websites dedicated to food and write cookbooks. I’ve always wanted to spend my life doing something to help others and right now, I feel like I have a great opportunity. I know that I have a low-cal cookbook in me that will show that getting healthy doesn’t mean you have to give up things like bacon or cheese or chocolate. It just means learning correct portion sizes, feeding your metabolism regularly and moving a little.

Yes, I will continue to post desserts and high calorie content foods on this site, because true to my life, I will continue to make and eat them. But I’ll do so along side of healthy, delicious recipes. I hope you guys will continue along this journey with me. I have about twenty more pounds until I reach my goal weight, and these last twenty are the hardest. Let’s all be accountabilibuddies, through the good, the bad, the mac & cheeses and the bean & corn salads. If anybody needs support, I’m here. If you’re just beginning your journey and need an ear or want to chat, not in a public forum feel free to email me rather than comment below. (My email is at the bottom of the about page!) Or, alternately, let’s start a community of support. We all need someone to give us a push when we aren’t feeling it, or uplift us when our inner dialogue is weighing us down!

You know I couldn’t do this post without sharing a healthy recipe, right? The super flavorful baked spiced tilapia filets with black bean and corn salad & tangy fresh tomatillo salsa verde below serves four and rings in at 373 calories per serving! So good it’ll make you wanna slap yo’ mama but so healthy that you won’t feel guilty about cleaning your plate. (Now you might feel guilty about slapping yo’ mama, but that’s a whole different story!) ;)

A Low Cal Recipe, by Amanda

Spicy Baked Tilapia with Black Bean and Corn Salad and Salsa Verde

For the Salsa Verde:
6 medium tomatillos, husks removed, rinsed and roughly chopped
1/2 medium yellow onion, peeled & roughly chopped
1/2 – 1 1/2 jalapenos, stem removed, roughly chopped (vary depending on how spicy you like it)
2 cloves garlic, peeled
1/4 cup (packed) fresh cilantro
juice from 1/2 fresh lime
3 tbsp water
1/2 tsp kosher salt, plus extra
1/4 tsp freshly cracked black pepper, plus extra

For the salad:
3 large ears sweet corn
1 (15.5 oz) can black beans, drained and rinsed
1/2 jalapeno, minced
1 large clove garlic, peeled & minced
1/2 medium yellow onion, peeled & chopped
1/4 cup (packed) fresh cilantro, chopped
1/2 medium red bell pepper, stem & seeds removed, chopped
1/4 head red cabbage, core removed & finely shredded
juice from 1 lime
1 tbsp canola oil
1/2 tsp freshly cracked black pepper, plus extra
3/4 tsp kosher salt, plus extra

For the fish:
1 tsp kosher salt
1/4 tsp ground cumin
1/2 tsp ancho chili powder
1/2 tsp chipotle chili powder
1/2 tsp freshly cracked black pepper
1/2 tsp garlic powder
4 (4oz) tilapia filets
1 tsp canola oil

Make the salsa:
Place all ingredients for the salsa into a blender. Blend until smooth. Taste and adjust seasonings as desired with kosher salt and freshly cracked black pepper. Refrigerate until ready to eat, up to 72 hours.

Make the salad:
Bring a large pot of water to a boil. Boil corn for 3 minutes. Remove from water and run under water until luke warm. Cut kernels off cobs and place in a large mixing bowl. Add remaining ingredients for the salad into the mixing bowl with the corn kernels. Stir until ingredients are evening dispersed. Taste and adjust seasoning as desired with more kosher salt and freshly cracked black pepper. Refrigerate at least 30 minutes to allow flavors to marry. Before serving, toss to coat with juices and taste once more. Adjust seasonings as desired.

Make the fish:
Preheat oven to 450 degrees.

Mix together first six ingredients for the fish in a small bowl. Place tilapia on a sheet pan and drizzle filets with oil. Toss to coat evenly with oil. Season each filet evenly with 1/4 of the spice mix. Bake at 450 degrees until fish is just cooked through, about 7 to 9 minutes.

To plate:
Spoon 1/4 of salad onto a plate. Place a fish filet on top of the salad then spoon salsa over the fish and around the plate. Garnish with cilantro leaves.

Servings: 4
Calories per serving: 373
Total cooking time: about 1 hour

*Veggies* Braised Bok Choy

I like to wander through the produce section at Meijer and find veggies I’ve never tried before. I find that the produce section at Meijer has the biggest variety (compared with Kroger, Marsh, Super Target). Anyway, so have you tried bok choy? Here’s a tasty way to get your greens! Click HERE for the full post.

braised bok choy

Yield: 4 servings

Prep Time: 10 min

Cook Time: 15 min

I didn’t expect this dish to be much of a hit in my family, but they asked me to make it again soon. Even my veggie-averse 10 year old loved it!


1 cup 99% fat-free chicken broth
1 1/2 Tablespoons unsalted butter
1 medium clove garlic, minced
3/4 pound bok choy, trimmed and chopped (leaves only)- 6 to 8 cups
1/2 teaspoon dark sesame oil
1/4 teaspoon red pepper flakes


1. Bring broth and butter and garlic to a simmer in a deep, large skillet. Add bok choy and simmer (covered) until tender, about 5 minutes. Use tongs to transfer bok choy to a serving dish and cover to keep warm.

2. Boil broth mixture until reduced to 1/4 cup, then stir in sesame oil and red pepper flakes. Pour mixture over bok choy and serve immediately.


*If preparing this recipe as gluten free, just be sure that you’re using a brand of chicken broth that is known to be GF.

Nutritional Information per serving:
Serving size: 1 cup
Calories per serving: 65
Fat per serving: 5g
Saturated Fat per serving: 3g
Sugar per serving: .1g
Fiber per serving: 0g
Protein per serving: 4g
Cholesterol per serving: 13mg
Carbohydrates per serving: 4g WW POINTS per serving:

Points Plus Program: 2 Old Points Program: 2

Source: (Adapted from Gourmet)

*Workouts* Songs for your iPod

Recipe Girl put together a couple of playlists for her iPod to listen to during workouts. Click HERE to visit her very cool site. Here are her suggestions below…

All of these are pretty fast paced for running or high impact cardio:
Sexy and I Know It by LMFAO
Just Wanna Run by The Downtown Fiction
Stereo Hearts by Gym Class Heroes
I Like It Like That by Hot Chelle Rae
Good Feeling by Flo Rida
You Can Still Rock in America by Night Ranger
We’ll Be Alright by Travie McCoy
Nobody Puts Baby in a Corner by Fall Out Boys
Cool for Cats by Squeeze
Pump It by The Black Eyed Peas
How Far We’ve Come by Matchbox Twenty
Only a Lad by Oingo Boingo
Why Can’t I Be Like You by The Cure
Working for the Weekend by Loverboy
Hey Leonardo (She Likes Me For Me) by Blessid
Crazy Train by Ozzy Osbourne
Rockstar by Nickelback
We’re Not Gonna Take It by Twisted Sister
Moves Like Jagger by Maroon 5
Where Them Girls At by David Guetta, Flor Rida & Nicki Minaj
The Time (Dirty Bit) by The Black Eyed Peas
All Along by The Offspring
Like a G-6 by Far East Movement
S&M By Rihanna
Right Round by Flo Rida
On the Floor by Jennifer Lopez
Tonight Tonight by Hot Chelle Rae
The Edge of Glory by Lady Ga Ga
Super Bass by Nicki Minaj
Don’t Wanna Go Home by Jason Derulo
Magic by B.O.B
One Fine Day by The Offspring
I Like It by Enrique Iglesias
Mr. Saxobeat by Alexandra Stan
Faster by Matt Nathanson
Walla Walla by The Offspring
Party Rock Anthem by LMFAO
Don’t Phunk With My Heart by The Black Eyed Peas
No Brakes by The Offspring
Buzzin’ by Mann
Super Freak by Rick James
Check Yes Juliet by We the Kings
Rise and Fall by The Offspring
Hey Baby by Pitbull
Come Out Swinging by The Offspring
Where Are We Runnin by Lenny Kravitz
The Rockafeller Skank by Fatboy Slim

Not quite as fast-paced, but I still love to run to these too:
Lose Yourself by Eminem
Gonna Make You Sweat by C&C Music Factory
Hot Blooded by Foreigner
I Ran by Flock of Seagulls
Rehab by Amy Winehouse
Police and Thieves by The Clash
No One Like You by The Scorpions
Pour Some Sugar on Me by Def Leppard
All Right Now by Free
Nothin’ But a Good Time by Poison
Price Tag by Jessie J
Pocketful of Sunshine by Natasha Bedingfield
Rhythm of Love by Plain White T’s
Written in the Stars by Tinie Tempah
Rock and Roll All Night by Kiss
All the Small Things by Blink 182
Hey Soul Sister by Train
Don’t Trust Me by 3OH!3
What the Hell by Avril Lavigne
DJ Got Us Fallin in Love Again by Usher
The Stroke by Billy Squier
Pumped Up Kicks by Foster the People
Cheers (Drink to That) by Rihanna
You Make Me Feel by Cobra Starship
Keep Your Head Up by Andy Grammar
Rumour Has It by Adele
Jump by Van Halen
Centerfold by J Geils Band
Just Dance by Lady Ga Ga
I Gotta Feeling by The Black Eyed Peas
I’ll Wait by Van Halen
Dirty Little Secret by The All American Rejects
All the Right Moves by One Republic
Rocketeer by Far East Movement
Lovin’ Touchin’ Squeezin’ by Journey
Bring Me to Life by Evanescence
Somewhere Only We Know by Hopes and Fears
Bad by The Cab
Come Sail Away by Styx
Don’t Stop Believin’ by Journey
Good Life by One Republic
If I Die Young by The Band Perry
Sweet Caroline by Neil Diamond
Lighters by Bad Meets Evil
Jar of Hearts by Christina Perri
Space Cowboy by The Steve Miller Band
Oh Darling by Plug In Stereo
Don’t You Want Me by Human League
Amazing by Bruno Mars
What Makes You Beautiful by One Direction
(I Just) Died in Your Arms by Cutting Crew
Bad Case of Lovin’ You by Robert Palmer

Protected: Week 9 Results *Option 1*

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*Recipe* Beef Chow Fun

Sounds FUN to me! (ha ha ha ha ha… Way too cheesy to resist!)

Beef Chow Fun  Recipe

Beef Chow Fun from Eating Well… Click HERE to visit them!

4 servings, about 1 1/2 cups each

Active Time: 30 minutes

Total Time: 30 minutes


  • 8 ounces wide rice noodles, preferably brown-rice noodles (see Notes)
  • 1/2 cup Shao Hsing or dry sherry (see Notes)
  • 4 teaspoons black bean-garlic sauce (see Notes)
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons light brown sugar
  • 2 teaspoons cornstarch
  • 4 teaspoons canola or peanut oil, divided
  • 1 teaspoon minced ginger
  • 1 small onion, thinly sliced
  • 1 12-ounce bag fresh Asian stir-fry vegetables (about 5 1/2 cups)
  • 1/2 cup water, divided
  • 8 ounces sirloin steak, cut into thin slices
  1. Fill a large nonstick skillet with water and bring to a boil. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes or according to package directions. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.
  2. Combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
  3. Heat 2 teaspoons oil in the skillet over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring, for 30 seconds. Add onion and cook, stirring, until softened, 1 to 3 minutes. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.
  4. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add steak and cook, stirring, until browned, 1 to 3 minutes. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
  5. Return the noodles and vegetables to the pan along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.


  • Notes: Look for dried wide rice noodles, sometimes called “Pad Thai noodles” or “straight-cut,” in the Asian-food section at most supermarkets and natural-foods stores. Annie Chun’s brand now makes brown rice noodles that are becoming more widely available. We like to use them in place of regular rice noodles because they have 4 grams of fiber per serving versus 0 grams in noodles made with white rice.
  • Shao Hsing, or Shaoxing, is a seasoned rice wine. It is available in most Asian specialty markets and in the Asian section of some larger supermarkets.
  • Sherry, a type of fortified wine originally from southern Spain, is an acceptable substitute. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
  • Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.


Per serving: 381 calories; 8 g fat ( 1 g sat , 4 g mono ); 21 mg cholesterol; 57 g carbohydrates; 1 g added sugars; 15 g protein; 3 g fiber; 723 mg sodium; 223 mg potassium.

Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (30% dv).

Carbohydrate Servings: 4

Exchanges: 3 1/2 starch, 1 vegetable, 2 lean meat, 1 fat