Have you ever found that some days you are just ravenously hungry. You aren't eating anything different, you aren't exercising more, you aren't pregnant and eating for 2 and you aren't trying to bulk or carb load for the next race. Today is one of those days for me! I woke up hungry and now its nearly bed time and I am still hungry and guess what I was throughout the day. I even tried all of those little tricks that often make you less hungry according to those friggin magazines like Shape, Glamour, etc...such as drinking water, drinking peppermint tea, chewing gum, snacking throughout the day. And ya know where those got me....HUNGRY!!!

So tonight I decided I needed to make something that had some carbs and some protein because if you can't kick the hunger you might as well join it right.

I found this recipe at Rachael Ray for Southwestern Chili-Mac Salad. The original idea was to take a chili mac recipe and slim it down and make it more light, summery and better for you. It was really good! Here is the recipe if anyone wants to try it...let me just warn you it makes a ton of it!

Southwestern Chili Mac Salad

1/3 cup fresh lime juice
1/4 cup coarsely chopped cilantro
7 T olive oil
salt and pepper
4 ears corn
2 cups elbow pasta
1 red onion, half finely chopped and half thinly sliced
1 1/2 T chili powder
1 lb lean ground beef
1 15 oz can kidney beans, rinsed
2 tomatoes, cut into wedges but I did more like chopped
1 1/2 cups shredded cheddar cheese

1. In a medium bowl, combine the lime juice and cilantro; whisk in 6 T olive oil. Season with salt and pepper
2. In a large pot of boiling salted water, cook the corn until just tender, about 3 min (I cooked it more like 5-8 min) and transfer to a cutting board. Return the water to a boil add the pasta and cook until done and drain. Cut the corn kernels from the cob and add to the pasta
3. Meanwhile, in a large skillet, heat the remaining 1 T olive oil over med high heat. Add the chopped onion and chili powder and cook until the onions begin to soften, about 2 min (OMG they make the house smell so good). Add the ground beef and cook, stirring frequently, until lightly browned about 8 min. Transfer to a colander and drain well (this was a really good and easy way to drain ground beef)
4. Add the beef mixture to the pasta, season with salt and pepper. Add the kidney beans, tomatoes, sliced onion and vinaigrette and toss to dress. Transfer to a serving bowl and top with the cheese