Dr Oz: Hungry Girl Portobello Beef Double Burger & Meatloaf Recipes

By on November 14, 2012

Hungry Girl Food Expander Recipes

Dr. Oz and Hungry Girl Lisa Lillien have been sharing her plan to Eat Twice as Much and Lose 5 Pounds. All you have to do is follow a few guidelines and incorporate Lisa’s food expanders into your favorite recipes and she promises you can lose weight, even during the holiday season. Doctor Oz likes how the Hungry Girl’s Plan is simple, which makes it easy for a lot of folks to follow, especially with busy lives and the holidays coming. They have some wonderful recipes to get you started on your way to eating more today and losing weight in the month to come. Check out all the great Hungry Girl Portobello Beef recipes below. Then get Lisa’s Zucchini Recipes as well.

Hungry Girl’s Portobello Beef Double Burger Recipe

Here is what you need for 1 serving:

  • 4 ounces of ground beef, extra lean
  • 1/2 of a Large Egg White (about 1 tablespoon)
  • 1 Portobello mushroom cap
  • 1 slice of Tomato
  • 1/2 slice of Romaine Lettuce
  • 1 slice of Onion
  • Dash of Onion Powder
  • Dash of Garlic Powder
  • Dash of salt and pepper
  • 1 100-Calorie Flat Sandwich Bun
  • Ketchup and mustard (optional)

Here is what you need to do:

  1. Put the beef, egg whites, and seasonings into a bowl and mix together then form into a patty.
  2. Place patty and mushroom cap into a heated skillet (or grill pan) and cook on medium-high for about 3-4 minutes on each side, depending on your preference.
  3. Put the burger patty on the bottom half of the bun and add the tomato, onion, and lettuce, then add the mushroom cap and top with condiments and the rest of the bun.

Hungry Girl’s Bella and Beef Fajitas Recipe

Dr Oz: Hungry Girl Portobello Beef Double Burger & Meatloaf Recipes

Hungry Girl Lisa Lillien says the best meat food expander is portobello mushroom.

Here is what you need for 2 servings:

  • 1 Teaspoon of olive oil
  • 4 ounces of Lean beefsteak filet, sliced
  • 1 large portobello mushroom cap, sliced
  • 3/4 cup Onion, sliced
  • 3/4 cup Bell pepper, sliced
  • 1/2 cup Tomatoes, chopped
  • 2 oz (about 1/4 cup) Avocado, roughly mashed
  • 1/8 Teaspoon of Ground Cumin
  • 1/8 Teaspoon of Chili Powder, or more to taste
  • 1/4 Teaspoon Garlic Powder
  • 2 Tablespoons of Fresh Cilantro, chopped
  • 1/2 Tablespoon of Lime Juice
  • 1/4 Teaspoon salt
  • Dash Black Pepper
  • 6 (6-inch corn) tortillas

Here is what you need to do:

  1. Add the oil to a large skillet and bring to medium-high heat. Add the bell pepper, onion, and mushrooms and sprinkle with garlic powder, cumin, and chili powder
  2.  Cook and stir for about 3 minutes until slightly softened
  3. Add to beef to the pan with the veggies then sprinkle with 1/8 teaspoon of salt and the black pepper. Cook and stir for about 4 more minutes, until the beef is cooked through.
  4. In a small bowl mix the avocados, tomatoes, cilantro, lime juice, and rest of the salt.
  5. On a microwave-safe plate, warm the tortillas for about 15 seconds.
  6. Spread the veggie-beef mixture evenly among the tortillas, followed by the avocado and tomato mixture. Enjoy!

Hungry Girl’s Big Mushroom Meatloaf Recipe

Here is what you need for 5 servings:

  • 1 1/4 pounds of Ground Beef, extra lean
  • 1 1/2 cups Portobello Mushrooms, chopped
  • 1/4 cup Quick-Cooking Oats
  • 1/2 cup Canned Crushed Tomatoes
  • 1/4 cup Liquid egg substitute, fat free
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons Ketchup

Here is what you need to do:

  1. Preheat the oven to 400 degrees and grease a loaf pan with non-stick spray.
  2. Cook and stir mushrooms in a large skillet sprayed with nonstick spray on medium heat about 5-7 minutes, until thoroughly softened.
  3. Pour the mushrooms into a large bowl and pat dry. Add the remaining ingredients to the mushrooms, except the ketchup and mix completely.
  4. Transfer mixture to the loaf pan and smooth out the surface. Evenly spread ketchup over the meatloaf and bake for about 50 minutes, or until cooked all the way through.

Hungry Girl Portobello Bolognese Pasta Recipe

Here is what you need for 4 servings:

  • 8 ounces Ground beef, extra lean
  • 8 ouces of Rotini Pasta, high fiber (or HG Alternative)
  • 2 1/2 cups Canned Crushed Tomatoes
  • 2 cups Portobello mushrooms, finely chopped
  • 2 teaspoons Garlic, chopped
  • 2 teaspoons Balsamic Vinegar
  • 1/2 cup Tomato Paste
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon each salt and black pepper
  • 1 teaspoon Oregano, dried
  • 1 teaspoon Basil, dried

Here is what you need to do:

  1. In a large pot, cook pasta according the to package instructions, or approximately 8 minutes. Drain pasta, transfer to a large bowl, and cover to keep warm.
  2. In a separate large bowl, mix the rest of the ingredients except except the beef, mushrooms,salt, and pepper.
  3. In a large skillet sprayed with non-stick spray cook and stir the mushrooms for about 3 minutes or until slightly softened.
  4. Add the beef to the skillet with the mushrooms and sprinkle with salt and pepper. Cook and stir, crumbling the beef, until mushrooms are soft and the beef is completely cooked, about 4 – 6 minutes.
  5. Add in the tomato mixture and cook and stir for an additional 2-4 minutes, until heated through.

*HG Alternative: Skip the pasta and enjoy your portabella bolognese sauce over spaghetti squash, broccoli, coleslaw, or your favorite guilt-free alternative.

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