This is the text version of Hungry Girl.
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<br>https://www.hungry-girl.com/weighin/show/2325
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<br>Hungry Girl Today: 6.28.12
<br>WEEKLY WEIGH-IN
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<br>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!
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<br>Fiery Tuna Salad 
<br>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* 
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<br>Hot sauce + jalapeños + creamy tuna salad... It just works. Add a bunch of veggies, and get ready to chow down!
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<br>Ingredients:
<br>1/2 cup fat-free mayonnaise
<br>2 tsp. Tabasco Original Pepper Sauce
<br>Two 5-oz. cans albacore tuna in water, drained and flaked
<br>1 cup seeded and chopped cucumber
<br>1 cup seeded and chopped tomato
<br>1/2 cup chopped onion
<br>1/4 cup chopped jarred jalapeño slices
<br>2 tbsp. chopped fresh cilantro 
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<br>Directions:
<br>In a medium-large bowl, thoroughly mix mayo with hot sauce. Add tuna and stir to coat. 
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<br>Add all remaining ingredients and mix well. Cover and refrigerate until chilled, about 1 hour, or eat immediately!
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<br>MAKES 4 SERVINGS 
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<br>BBQ Veggie Pasta Salad 
<br>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*
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<br>Grilled veggies, spirally noodles, crumbly feta cheese, and a BBQ ranch sauce!?! It's all true, people...
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<br>Ingredients: 
<br>4 1/2 oz. (about 1 3/4 cups) uncooked high-fiber rotini pasta
<br>1 red bell pepper, halved lengthwise, stem and seeds removed
<br>1 red onion, ends removed, cut into 1/2-inch slices (rings intact)
<br>1 zucchini, stem end removed, halved lengthwise
<br>1 ear corn, husk removed
<br>1/2 cup crumbled reduced-fat feta cheese
<br>1/4 cup chopped scallions
<br>1/4 cup fat-free ranch dressing
<br>2 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving 
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<br>Directions:
<br>Cook pasta in a medium pot per package instructions, about 8 minutes. Drain and transfer to a large bowl.
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<br>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. 
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<br>Flip veggies. With the grill cover down, grill until fully cooked and blackened, about 6 more minutes, rotating corn halfway through. 
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<br>Chop veggies and remove corn kernels from the ear. Add to the large bowl. Add feta cheese and scallions, and lightly toss to mix.
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<br>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!
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<br>MAKES 6 SERVINGS
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<br>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.
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<br>Hungry for More Summertime Chews?
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<br>Our last foray into scoopy salad land looked something like this: No-Fakin' Bacon Egg White Salad and Curried Away Chicken Salad!
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<br>Food on a stick + grill = FUN in the SUN. Try these skewered eats: Naked Buffalo Chicken Kebabs and Teriyaki Tofu Kebabs!
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<br>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!
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<br>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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<br>CHEW ON THIS:
<br>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'!