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Hungry Girl Today: 6.28.12
Tuna salad, pasta salad... Cool 'n creamy scoopable dishes like these are summertime staples. Here are a couple of delicious twists on old favorites. Scoop's on!
Fiery Tuna Salad
1/4th of recipe (about 3/4 cup): 113 calories, 2g total fat (0g sat fat), 580mg sodium, 10g carbs, 1g fiber, 4.5g sugars, 15g protein -- PointsPlus® value 3* -- SmartPoints® value 2*
Hot sauce + jalapeños + creamy tuna salad... It just works. Add a bunch of veggies, and get ready to chow down!
1/2 cup fat-free mayonnaise
2 tsp. Tabasco Original Pepper Sauce
Two 5-oz. cans albacore tuna in water, drained and flaked
1 cup seeded and chopped cucumber
1 cup seeded and chopped tomato
1/2 cup chopped onion
1/4 cup chopped jarred jalapeño slices
2 tbsp. chopped fresh cilantro
In a medium-large bowl, thoroughly mix mayo with hot sauce. Add tuna and stir to coat.
Add all remaining ingredients and mix well. Cover and refrigerate until chilled, about 1 hour, or eat immediately!
MAKES 4 SERVINGS
BBQ Veggie Pasta Salad
1/6th of recipe (about 1 cup): 147 calories, 2.5g total fat (1g sat fat), 285mg sodium, 27g carbs, 3.5g fiber, 5.5g sugars, 6g protein -- PointsPlus® value 4* -- SmartPoints® value 4*
Grilled veggies, spirally noodles, crumbly feta cheese, and a BBQ ranch sauce!?! It's all true, people...
4 1/2 oz. (about 1 3/4 cups) uncooked high-fiber rotini pasta
1 red bell pepper, halved lengthwise, stem and seeds removed
1 red onion, ends removed, cut into 1/2-inch slices (rings intact)
1 zucchini, stem end removed, halved lengthwise
1 ear corn, husk removed
1/2 cup crumbled reduced-fat feta cheese
1/4 cup chopped scallions
1/4 cup fat-free ranch dressing
2 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving
Cook pasta in a medium pot per package instructions, about 8 minutes. Drain and transfer to a large bowl.
Bring a grill sprayed with nonstick spray to medium heat. Place pepper halves, onion slices (rings intact), zucchini halves, and ear of corn on the grill. Grill for 6 minutes with the grill cover down, rotating corn halfway through.
Flip veggies. With the grill cover down, grill until fully cooked and blackened, about 6 more minutes, rotating corn halfway through.
Chop veggies and remove corn kernels from the ear. Add to the large bowl. Add feta cheese and scallions, and lightly toss to mix.
In a small bowl, mix ranch dressing with BBQ sauce. Add to the large bowl and toss to coat. Cover and refrigerate until chilled, about 1 hour. Enjoy!
MAKES 6 SERVINGS
HG Alternative! Cook your veggies on a grill pan, working in batches, 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 Summertime Chews?
Our last foray into scoopy salad land looked something like this: No-Fakin' Bacon Egg White Salad and Curried Away Chicken Salad!
Food on a stick + grill = FUN in the SUN. Try these skewered eats: Naked Buffalo Chicken Kebabs and Teriyaki Tofu Kebabs!
Confession time: We're mildly obsessed with Frank's RedHot. Click here and try our Buffalo-Style Blue Cheese Burgers... Then see if you can blame us!
Finally, foil packs are GREAT on the grill! Just grill 'em over medium heat for about half of the given bake time. Click here to check out a whole bunch of foil-wrapped recipes. And for more tasty ideas, scope out our Memorial Day recipe roundup, which really should remain bookmarked on your computer all summer long.
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CHEW ON THIS:
Happy National Tapioca Day, June 28th! Get your pudding on with Kozy Shack -- we love the brand's No Sugar Added stuff and its lactose-free puddin'!