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Hungry Girl Today: 5.24.12
WEEKLY WEIGH-IN

Ah, the thrill of the grill! Now that the weather is warming up, we're heading into prime grilling season. Here are two new skewer recipes that are INSANELY good...




Naked Buffalo Chicken Kebabs
1/4th of recipe (1 kebab): 191 calories, 1.5g fat, 764mg sodium, 14.5g carbs, 1.5g fiber, 6g sugars, 27.5g protein -- PointsPlus® value 4*

No need for a deep-fried coating -- this wing-inspired chicken is SO delicious! Dunk it in the guilt-free dip and DEVOUR...

Ingredients:
1/4 cup fat-free plain yogurt
2 1/2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes
2 large carrots, peeled
1 medium onion
1/2 cup fat-free ranch or blue cheese dressing

Directions:
In a medium sealable container, thoroughly mix yogurt with 1/2 tbsp. hot sauce. Add chicken and stir to coat. Cover and refrigerate for 1 hour.

Meanwhile, if using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need four.) Cut carrots and onion into 1-inch chunks.

Place carrot chunks in a microwave-safe bowl with 2 tbsp. water. Cover and microwave for 1 1/2 minutes, or until slightly softened.

Alternately thread saucy chicken and veggies onto four skewers, tightly packing the pieces together.

Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 5 minutes with the grill cover down.

Flip kebabs. With the grill cover down, grill for 6 - 8 minutes, or until chicken is cooked through.

In a small bowl, thoroughly mix dressing with remaining 2 tbsp. hot sauce.

Serve kebabs with dressing mixture for dunking!

MAKES 4 SERVINGS

HG Alternative! Cook your kebabs on a grill pan, and adjust cook times as needed. If the pan doesn't have a lid, just loosely cover it with a skillet lid.





Teriyaki Tofu Kebabs
1/4 of recipe (1 kebab): 155 calories, 5.5g fat, 539mg sodium, 16.5g carbs, 2g fiber, 10g sugars, 11g protein -- PointsPlus® value 4*

Your days of avoiding tofu are OVER, people. This recipe will win over even die-hard skeptics!

Ingredients:
12 oz. block-style extra-firm tofu (like the kind by House Foods)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 red bell pepper
1 medium zucchini
4 scallions
1/4 cup thick teriyaki marinade or sauce
2 tbsp. sweet Asian chili sauce

Directions:
If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need four.)

Pat tofu block dry. Lay it on a dry surface with the shorter sides on the left and right. Vertically cut into 4 even pieces. Horizontally cut each piece into 4 even pieces, for a total of 16 pieces. Transfer to a plate, sprinkle with seasonings, and refrigerate for 15 minutes.

Meanwhile, cut bell pepper into pieces similar in size to tofu, discarding the stem and seeds. Remove and discard ends of zucchini, and cut in half lengthwise. Cut zucchini halves into pieces similar in size to the tofu. Slice off and discard root ends of scallions. Cut the solid part of each scallion into 3 even pieces. (Save the hollow ends for another use.)

In a medium bowl, thoroughly mix teriyaki marinade or sauce with chili sauce. Alternately thread tofu and veggies onto four skewers, tightly packing the pieces together.

Bring a grill sprayed generously with nonstick spray to medium-high heat. Lay kebabs on the grill and brush with about 1/3rd of the sauce mixture. Grill for 5 minutes with the grill cover down.

Gently flip kebabs. Brush with another 1/3rd of the sauce mixture. With the grill cover down, grill for 5 - 7 minutes, until veggies and tofu have slightly charred.

Serve brushed with remaining sauce mixture!

MAKES 4 SERVINGS

HG Alternative! Cook your kebabs on a grill pan, and adjust cook times as needed. If the pan doesn't have a lid, just loosely cover it with a skillet lid.





Hungry for More Grilly Goods?
Check these out...

We're still crazy about these creations from 2011 -- Spiced Butternut Squash on a Stick, Unique Greek Turkey Burgers, and Grilled Juicy Fruit Kebabs & Dip!

From the "Hungry... Grill!" episode of Hungry Girl, try the Hungry Grilled Pineapple with So-Good Cinnamon-Vanilla Yogurt Dip and Saucy BBQ Seafood Skewers with Not-So-Secret BBQ Sauce.

And you can't go wrong with Chicken D'lish Kebabs, Grillin' of the Corn, and Girl on Grill Veggie Wraps. Click and see...





For links in this email, please go to:

http://www.hungry-girl.com/weighin/show/2300
--

CHEW ON THIS:
Today, May 24th, is National Escargot Day. We're gonna skip this holiday (good news for YOU, snails!) and continue to celebrate National Hamburger Month instead. Click here for our Outside-In Cheeseburger Patty recipe!



On-the-grill recipes are meant for sharing! Click "Send to a Friend" to suggest a cookout collaboration.
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.

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