Hungry Girl recipes

• 1 (two-serving) package tofu shirataki fettuccine-shaped noodle substitute (recommended: House Foods)

• 1 wedge light spreadable Swiss cheese (recommended: The Laughing Cow)

• 2 tsp. reduced-fat Parmesan-style grated topping, plus more for serving, optional

• 1 tsp. fat-free sour cream

• Salt and freshly ground black pepper

• Fresh parsley, for serving, optional

• Steamed broccoli, as an accompaniment, optional

• 1 large onion

• 1/2 c. high-fiber bran cereal twigs (recommended: Fiber One Original)

• 1/4 tsp. garlic powder, or more to taste

• 1/8 tsp. onion powder, or more to taste

• 1/8 tsp. salt, or more to taste

• 1/2 c. fat-free liquid egg substitute*

• Mustard, as dip, optional (recommended: Vivi's Original Sauce Classic Carnival Mustard)

Cook's note: You'll only need about 1/4 cup egg substitute to coat your rings, but using 1/2 cup makes it soooo much easier.

Directions: Preheat the oven to 375 degrees. Slice the ends off the onion and remove its outer layer. Cut onion into 1/2 -inch wide slices, and separate into rings. Set aside. Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Season crumbs with spices and transfer to a plate or bowl. Fill a small bowl with egg substitute. Prepare a baking sheet (or two) by spraying with nonstick spray. Set aside. One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. (Use tongs or a fork to dip the rings into the egg substitute and cereal crumbs. It'll keep your fingers from getting eggy and crumb-covered. Don't pierce the rings with the fork; just balance them on it.) Evenly place rings on the baking sheet(s). Bake in the oven until the outsides are crispy and insides are soft, 20 to 25 minutes, carefully flipping rings over about halfway through. Serve with mustard, if using.