24/7 MOMS

Tuesday, February 1, 2011

Super Bowl Healthy Bites


I’m all for party food, but it doesn’t have to be laden with fat and sodium to be a good time. Here’s my menu for game day, guaranteed to allow you to get off the couch by the halftime show.


Southwestern White Chicken Chili by All Recipes

Ingredients
• 1 tablespoon vegetable oil
• 4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

• 3/4 cup water
• 1 1/2 cups frozen whole kernel corn
• 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
• 2 tablespoons shredded Cheddar cheese
Directions
1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
2. Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

...............................................................................

Baked Buffalo Wings by All Recipes
Ingredients
• 3/4 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 chicken wings
• 1/2 cup melted butter
• 1/2 cup hot pepper sauce (such as Frank's RedHot®)
Directions
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

.............................................................................

Guacamole
by Barefoot ContessaIngredients

• 4 ripe Haas avocados
• 3 tablespoons freshly squeezed lemon juice (1 lemon)
• 8 dashes hot pepper sauce
• 1/2 cup small-diced red onion (1 small onion)
• 1 large garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium tomato, seeded, and small-diced
Directions
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
......................................................................

Avocado Corn Salsa by EatingWell
Ingredients
• 1 medium avocado, diced
• 3/4 cup frozen corn, thawed
• 1/2 cup quartered grape tomatoes
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon kosher salt
Preparation
1. Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl.
..............................................................................
Southwestern Layered Bean Dip by EatingWell

Ingredients
• 1 16-ounce can nonfat refried beans, preferably “spicy”
• 1 15-ounce can black beans, rinsed
• 4 scallions, sliced
• 1/2 cup prepared salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup pickled jalapeño slices, chopped
• 1 cup shredded Monterey Jack, or Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1 1/2 cups chopped romaine lettuce
• 1 medium tomato, chopped
• 1 medium avocado, chopped
• 1/4 cup canned sliced black olives, (optional)
Preparation
1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

..........................................................................

Football Sandwich by FoodChics
• 2 slices pumpernickel bread
• Zucchini /apple ( for Laces)
• Chives
• Sandwich filling
• Red grapes / lettuce (garnish)
Stack bread slices and then cut out a large football shape, cutting from one corner to the opposite corner. For a bigger sandwich use 4 slices, making one half of the football from each double layer. Place halves together and then finish football.
Using either zucchini or apple, cut two curved slices to form the end “lacing”. Cut four or five tiny slices for the remaining “lacing”. Set chive stem on football, running lengthwise, as shown. Then add lacing pieces. Garnish with lettuces and red grapes.
......................................................................

Football Strawberries by My Posh Pod

• 2 dozen ripe strawberries
• 2 cups of milk chocolate chips

- Prepare a baking sheet by lining it with foil or...I used cupcake papers to give them a decretive little serving dish.
- Wash the strawberries and dry them thoroughly.
- Place the chocolate chips in a microwave-safe bowl and microwave them until they melt, stirring every 40 seconds. It should take about 2 minutes.
- Holding a strawberry by the stem, dip it in chocolate, twirling it in a circular motion.
- Once all of the berries are dipped, refrigerate them for 30 minutes to set the chocolate.
- Put frosting in a zip lock plastic bag and cut a very small hole in the corner to add football lace details
............................................................................

Chocolate Rice Crispy Footballs by Rice Crispy
• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• OR
• 4 cups miniature marshmallows
• 1/2 cup peanut butter
• 6 cups Cocoa Rice Krispies®
• Canned frosting or decorating gel
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Cool slightly. Using buttered hands shape mixture into sixteen 3-inch footballs. Decorate with frosting. Best if served the same day.

Labels: , ,

1 Comments:

Blogger Tawnya said...

Thank you for the recipes! I love the football shaped foods...too cute!

February 3, 2011 at 12:32 PM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home