Hungry Girl Lisa Lillien’s Latest Recipes
Here are three of Lisa Lillien’s favorite recipes from her latest cookbook, “Hungry Girl Simply 6: All-Natural Recipes With 6 Ingredients or Less” (St. Martin’s Griffin, 2019).
INSTANT-POT CHUNKY BEEF SOUP
MAKES 6 SERVINGS
⅙ of recipe (about 1½ cups): 294 calories, 9.5 g total fat (4 g saturated fat), 678 mg sodium, 18 g carbs, 3 g ﬁber, 5.5 g sugar, 35.5 g protein
Prep: 25 minutes
Cook: 45 minutes
Cool: 10 minutes
- 2 pounds raw boneless beef chuck roast, trimmed of excess fat, cut into bite-size pieces
- 3 cups reduced-sodium beef broth
- 2½ cups chopped carrots
- 2 cups sliced mushrooms
- 1½ cups chopped onions
- 8 ounces (1 small to medium) russet potato, peeled and cubed
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground thyme
Spray an Instant Pot with nonstick spray. Press “Saute” and add beef and seasonings. Cook and rotate until evenly browned, 6 to 8 minutes.
Press “Keep Warm/Cancel.” Add remaining ingredients and mix well.
Seal with lid. Press “Manual” and set for 20 minutes.
Press “Keep Warm/Cancel.” Let sit for 10 minutes.
Vent to release steam.
BLUEBERRY-LEMON BLENDER PANCAKES
MAKES 2 SERVINGS
½ of recipe (2 pancakes): 194 calories, 2 g total fat (<0.5 g saturated fat), 446 mg sodium, 29.5 g carbs, 3.5 g ﬁber, 8.5 g sugar, 15 g protein
Prep: 5 minutes
Cook: 15 minutes
- ⅔ cup old-fashioned oats
- ½ cup fat-free vanilla Greek yogurt
- ½ cup (about 4 large) egg whites or fat-free liquid egg substitute
- 1 teaspoon baking powder
- 1 lemon
- ¼ cup blueberries
- ½ teaspoon cinnamon
- dash salt
In a blender, combine oats, yogurt, egg whites, baking powder and seasonings. Add 1 teaspoon lemon zest and 1½ teaspoons lemon juice.
Blend until smooth.
Bring a skillet sprayed with nonstick spray to medium heat. Form a large pancake with ¼ of batter (about ¼ cup). Top with 1 tablespoon blueberries. Cook until bubbles form and it’s solid enough to ﬂip, 1 to 2 minutes.
Gently ﬂip and cook until lightly browned and cooked through, about 1 minute.
Remove pancake. Remove skillet from heat, respray and return to medium heat. Repeat to make 3 more pancakes.
ROASTED VEGGIE EGG POWER BOWL
MAKES 1 SERVING
Entire recipe: 288 calories, 12.5 g total fat (2.5 g saturated fat), 657 mg sodium, 37 g carbs, 9 g ﬁber, 13.5 g sugar, 11.5 g protein
Prep: 10 minutes
Cook: 30 minutes
- 1 cup (about ¼ of a medium) peeled butternut squash cut into 1-inch chunks
- ¾ cup (about 1 large) peeled carrot cut into 1-inch chunks
- ½ cup (about 1) peeled beet cut into 1-inch chunks
- 1½ teaspoons olive oil
- 2 cups chopped kale
- 1 large egg
- ⅛ teaspoon plus a dash each salt and black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
Preheat oven to 400 F. Spray a baking sheet with nonstick spray.
In a large bowl, combine squash, carrots, beets, 1 teaspoon oil and ⅛
teaspoon of each seasoning. Toss to coat.
Evenly distribute onto half of the baking sheet. Bake 18 minutes.
Meanwhile, in large bowl, mix kale with remaining ½ teaspoon oil and dash each salt and pepper.
Flip veggies on baking sheet, and add kale to the other half. Bake until kale is slightly crispy and other veggies are softened and browned, about 10 minutes.
Transfer veggies to a medium bowl.
Bring a skillet sprayed with nonstick spray to medium heat. Cook egg sunny-side up, 1 to 2 minutes (or cook to your preference).
Place egg over veggies.