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Hungry Grilled Veggie Tacos, Bacon 'n Dill Potato Salad
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Hungry Grilled Veggie Tacos, Bacon 'n Dill Potato Salad

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05.22.14
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Memorial Day party time is almost here! Looking for a veggie-friendly grilled option? A decadent spin on potato salad? We've got both! Guilt-free, of course...

 
 
Hungry Girl's Hungry Grilled Veggie Tacos
Hungry Grilled Veggie Tacos

1/2 of recipe (2 tacos): 228 calories, 8.5g fat, 405mg sodium, 33.5g carbs, 5.5g fiber, 9g sugars, 8.5g protein – PointsPlus® value 6*

With sweet 'n tart balsamic vinegar and yummy feta crumbles, these crunchy vegetable tacos will make all mouths happy!

Prep: 10 minutes
Cook: 10 minutes

Ingredients:
1 large portabella mushroom cap (stem removed)
Two 1/2-inch-thick onion slices, rings intact
1 red bell pepper, halved, stem and seeds removed
1 small zucchini, ends removed, cut lengthwise into 4 slices
1/8 tsp. each salt and black pepper
1 tbsp. balsamic vinegar
4 corn taco shells (flat-bottomed, if available)
1/4 cup reduced-fat crumbled feta cheese

Directions:
Bring a grill sprayed with nonstick spray to medium-high heat. Add veggies, and sprinkle with salt and black pepper. Grill for 5 minutes with the grill cover down.

Flip veggies. With the grill cover down, grill for 5 more minutes, or until softened and lightly blackened.

Once cool enough to handle, blot away excess moisture from mushroom. Cut mushroom and bell pepper into strips, cut onion slices in half, and cut zucchini slices in half lengthwise. Place veggies in bowl, and drizzle with vinegar. Stir to coat.

Evenly distribute veggies among the shells, top with feta cheese, and enjoy!

MAKES 2 SERVINGS

HG Alternative! Cook your veggies 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 Girl's Bacon ‘n Dill Potato Salad
Bacon 'n Dill Potato Salad

1/10th of recipe (about 1 cup): 100 calories, 2.5g fat, 449mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 7.5g protein – PointsPlus® value 3*

Classic flavors pair up for a potato salad. And the nutritionals are anything but ordinary, thanks to the clever use of our pal cauliflower!

Prep: 15 minutes
Cook: 25 minutes

Ingredients:
1 head cauliflower, cored and chopped
10 oz. baby red potatoes, cut into 1/2-inch pieces
3/4 cup fat-free mayonnaise
1/2 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)
3 tbsp. Hellmann's/Best Foods Dijonnaise (or another mild creamy mustard)
1/4 cup chopped fresh dill
2 tsp. onion powder
1/4 tsp. salt
8 slices center-cut bacon or turkey bacon
6 large hard-boiled egg whites, chilled and chopped
1 cup chopped celery
1/2 cup chopped scallions

Directions:
Place chopped cauliflower and cubed potatoes in a large microwave-safe bowl. Add 1/3 cup water, cover, and microwave for 6 minutes. Stir, re-cover, and microwave for 8 minutes, or until tender. Once cool enough to handle, drain excess water.

Meanwhile, in a medium bowl, combine mayo, yogurt, Dijonnaise, dill, onion powder, and salt. Mix until uniform.

Cook bacon until crispy, either in a large skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

Chop or crumble bacon, and add to the large bowl. Add egg whites, celery, scallions, and mayo mixture. Toss to coat, and serve!

MAKES 10 SERVINGS

 
 
 
Hungry Girl Memorial Day



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CHEW ON THIS:

Hmmm, how can we celebrate today, May 22nd, National Vanilla Pudding Day? Some four-ingredient Bananarama Wafer Pudding should do the trick.

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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.

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