Lisa Lillien got her start in food by offering her unsolicited opinions to fellow eaters. This give-them-what-they-want-before-they-know-they-want-it approach worked: Lillien is the author of 11 best-selling cookbooks and got her own TV show, “Hungry Girl,” on the Food Network and Cooking Channel.
She’s hoping for another hit with her 12th book, “Hungry Girl Clean & Hungry: Obsessed!,” which she’ll be talking about on Wed., Sept. 27, at the Aspen Grove Tattered Cover bookstore.
“I have always been a bit of a food gossip,” Lillien said. “The person who would be shopping next to you at the supermarket and see you looking at foods and offer my opinion on things that I thought you might like. So I thought it would be fun and helpful to create an umbrella brand that could help people make smarter choices for eating in the real world.”
That brand was, of course, Hungry Girl, and people literally ate up her low-calorie versions of favorite foods. For the “Obsessed!” book, she takes on comfort foods like nachos, brownies and pizza, with all of the dishes coming in at under 375 calories.
“I love comfort food. To me, the ultimate comfort foods are easily pizza, burgers and French fries. I wanted to bring fans a book packed with recipes that really satisfied them taste-wise, with really large portions, and with delicious and healthy ingredients,” Lillien said.
What does Hungry Girl eat when she’s in Denver? When Lillien’s in town and she’s not cooking for friends and family, you might spot her satiating that trademark hunger at Shanahan’s or The Cherry Cricket, two of her favorite Denver restaurants. (The Girl likes meat.)
At the Tattered Cover event, Lillien will talk about the new book, do a Q&A session and sign books (older Hungry Girl cookbooks are fair game). She’ll also take selfies with fans, because itap 2017 and if you don’t have a selfie with Hungry Girl, did you even really meet Hungry Girl?
“My book signing events are always very fun,” she said. “I love interacting with the audience, answering questions and giving out delicious snacks in fun goodie bags.”
Get your Hungry Girl selfies and snacks at the Tattered Cover Aspen Grove Wednesday at 7 p.m.
Some recipes from her new book:
Crunch a Bunch Zucchini Fries
By Lisa Lillien’s “Hungry Girl: Hungry and Clean” (St. Martin’s Griffin)
Makes 2 servings
Ingredients
- 1 pound (about 2 medium) zucchini
- 1/4 cup egg whites (about 2 large eggs’ worth)
- 1/2 cup whole-wheat panko breadcrumbs
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Optional seasonings: additional salt and black pepper
Optional dip: Clean & Hungry Ketchup (recipe and store-bought alternatives on page 343)
Directions
Preheat oven to 400 degrees. Spray a large baking sheet with nonstick spray. Slice off and discard zucchini ends. Cut zucchini into French-fry-shaped spears. Place in a large bowl. Top with egg whites, and flip to coat.
In a medium-large bowl, mix breadcrumbs with seasonings. One at a time, shake zucchini spears to remove excess egg, and lightly coat with seasoned crumbs. Evenly lay spears on the baking sheet, and top with any remaining seasoned crumbs. Bake for 10 minutes.
Carefully flip spears. Bake until lightly browned and crispy, about 10 more minutes.
Nutritional value
1/2 of recipe (about 20 fries): 114 calories, 1g total fat (0g sat fat), 359mg sodium, 21.5g carbs, 4g fiber, 6.5g sugars, 6.5g protein
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The Great Pumpkin Cheesecake Bars
By Lisa Lillien’s “Hungry Girl: Hungry and Clean” (St. Martin’s Griffin)
Makes 9 servings.
Ingredients
FOR THE CRUST
- 1 cup old-fashioned oats
- 1/4 cup whipped butter
- 1/4 cup unsweetened applesauce
- 3 tablespoons powdered peanut butter or defatted peanut flour
- 2 teaspoons Truvia spoonable calorie-free sweetener (or another natural brand thatap about twice as sweet as sugar)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
FOR THE FILLING
- One 8-ounce tub light/ reduced-fat cream cheese, room temperature
- 1 cup fat-free plain Greek yogurt
- 3/4 cup canned pure pumpkin
- 3 tablespoons Truvia spoonable calorie-free sweetener (or another natural brand thatap about twice as sweet as sugar)
- 2 tablespoons egg whites (about 1 large egg’s worth)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons arrowroot powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- Optional topping: natural light whipped topping
Directions
Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.
In a small blender or food processor, pulse oats to the consistency of coarse flour. In a small microwave-safe bowl, microwave butter for 20 seconds, or until melted. In a large bowl, combine ground oats, melted butter, and remaining crust ingredients. Mix until uniform with the consistency of wet sand.
Evenly distribute along the bottom of the baking pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges of the pan. Bake until firm, about 10 minutes. Let cool completely, about 20 minutes.
Meanwhile, reduce oven temperature to 300 degrees, and prepare filling. In a large bowl, combine cream cheese with yogurt. With an electric mixer set to medium speed, beat until smooth and uniform, about 2 minutes. Set mixer to low speed. Continue to beat while gradually adding remaining filling ingredients. Beat until just mixed, about 1 minute.
Top crust with filling, and smooth out the top. Bake until firm, about 40 minutes. Let cool completely, about 1 hour. Refrigerate until chilled, at least 2 hours.
Nutritional value: 1/9th of pan: 161 calories, 9g total fat (5g sat fat), 261mg sodium, 18g carbs, 2.5g fiber, 4g sugars, 7.5g protein
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Oh Wow Corn Chowder
Makes 6 servings
By Lisa Lillien’s “Hungry Girl: Hungry and Clean” (St. Martin’s Griffin)
Ingredients
- 3 cups roughly chopped cauliflower
- 2 cups fat-free milk
- 3 cups frozen sweet corn kernels, thawed
- 1 cup chopped sweet onion
- 10 ounces (about 2 small) white potatoes cut into 1/2-inch pieces
- 1 cup chicken broth
- 2 teaspoons chopped garlic
- 2 packets natural no-calorie sweetener
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped scallions
Optional topping: additional chopped scallions
Directions
Bring a large pot of water to a boil. Cook cauliflower until very tender, about 15 minutes. Transfer cauliflower to a strainer to drain. Place drained cauliflower in a blender or food processor. Add milk and 11/2 cups corn. Puree until smooth.
Spray the (empty) pot with nonstick spray, and bring to medium-high heat. Add cauliflower puree, remaining 1 1/2 cups corn, and all remaining ingredients except scallions. Bring to a boil.
Reduce to a simmer. Cover and cook for 20 minutes, or until potatoes are tender. Add scallions. Cook and stir until softened, about 2 minutes.
Nutritional value: 1/6th of recipe (about 1 cup): 161 calories, 1g total fat (0g sat fat), 407mg sodium, 33g carbs, 4g fiber, 11g sugars, 7g protein