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Hungry Girl Today: 6.21.12
WEEKLY WEIGH-IN


You can count each recipe's ingredients on one hand, people! These super-delicious dishes are PERFECT for summer. PRINT & SAVE...




Zucchini-Ribbon Salad
1/4th of recipe (about 1 cup): 79 calories, 3g total fat (1.5g sat fat),285mg sodium, 9.5g carbs, 2.5g fiber, 5g sugars, 5.5g protein -- PointsPlus® value 2* -- SmartPoints® value 1*

No joke: This pasta-salad swap is one of the best HG recipes in recent history! You MUST try it... SOON!

Ingredients:
2 large zucchini, ends removed
1 cup cherry tomatoes, halved
1/2 cup crumbled reduced-fat feta cheese
1/3 cup finely chopped red onion
2 tbsp. fat-free Italian dressing

Directions:
Use a veggie peeler to peel zucchini lengthwise into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in a large bowl.

Add all remaining ingredients. Gently toss to mix. Cover and refrigerate until chilled, at least 1 hour. Eat up!

MAKES 4 SERVINGS





Fizzy Virgin Sangria
1/8th of pitcher (about 1 cup): 37 calories, 0g total fat (0g sat fat), 8mg sodium, 8.5g carbs, 1g fiber, 7.5g sugars, 0.5g protein -- PointsPlus® value 1* -- SmartPoints® value 1*

Cool off with this refreshing punch. A tasty guilt-free drink with fruit bobbing in it is our idea of a good time!

Ingredients:
Two 2-serving packets sugar-free raspberry lemonade powdered drink mix (like the kind by Crystal Light)
One 11-oz. can mandarin orange segments packed in juice (not drained)
1 cup mango chunks, fresh or thawed from frozen
1 cup halved strawberries
1 1/2 cups (one 12-oz. can) diet lemon-lime soda

Directions:
In a very tall glass, stir to dissolve powdered drink mix in 2 cups water.

Place all fruit in a very large pitcher, including the juice from the orange segments. Add drink mixture and 2 more cups water. Gently stir.

Cover and refrigerate for at least 5 hours. Just before serving, add soda and stir. Serve with a ladle and make sure to get fruit in each glass!

MAKES 8 SERVINGS





Super-Simple Veggie Skewers
1/4th of recipe (1 skewer): 65 calories, 1.5g total fat (<0.5g sat fat), 352mg sodium, 10g carbs, 3.5g fiber, 4.5g sugars, 4g protein -- PointsPlus® value 2* -- SmartPoints® value 1*

Veggie-licious AND on a stick?!?! YEE-HAA!!!

Ingredients:
12 medium-sized mushrooms
2 tbsp. light vinaigrette (like balsamic or raspberry)
1 medium-large (or 2 small) zucchini
12 cherry tomatoes
6 artichoke hearts packed in water, drained and halved

Directions:
In a sealable container or bag, coat mushrooms with vinaigrette. Cover or seal and refrigerate for 20 minutes.

Meanwhile, if using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need four.) Remove stem end(s) from zucchini, and cut zucchini into about 12 pieces similar in size to mushrooms.

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

Bring a grill sprayed with nonstick spray to medium heat. Grill skewers for 8 minutes with the grill cover down.

Flip skewers. With the grill cover down, grill for 8 - 10 minutes, until veggies are tender and slightly blackened.

Serve and enjoy!

MAKES 4 SERVINGS

HG Alternative! Cook your veggie skewers 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.



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CHEW ON THIS:
WAHOOOO -- it's officially summer! Party on with today's warm-weather recipes... And click here for some of last year's summer couples!