Superbowl Sunday – Hooray Food!

Can you believe The Super Bowl is this Sunday. As disappointed as I am that the Broncos will not be there, I am still looking forward to the food. Every Fitness/Diet/Nutrition/Health related website has recipe tips for the big day. I thought I would throw mine into the mix also.

Anytime we go to someone’s house with food in hand, my husband doesn’t want me to bring anything that tastes or looks too healthy. I guess he feels like I am fanatical enough about food, that I don’t need to subject our friends to “that” kind of food.
So especially on Sunday, I have to bring something great. But I also want it to be healthy, even if I have to mask it as indulgent.
Here are a few recipes I am considering, and they can all be made ahead of time.

Southwestern Layered Bean Dip

1 16-ounce can nonfat re fried beans, preferably “spicy”
1 15-ounce can black beans, rinsed
4 scallions, sliced1/2 cup prepared salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup jalapeño slices, chopped
1 cup shredded Monterey Jack, or Cheddar cheese
1/2 cup zero fat Greek yogurt
1 1/2 cups chopped romaine lettuce
1 medium tomato, chopped1 medium avocado, chopped
1/4 cup canned sliced black olives, (optional)

Preparation

Combine re fried 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. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.Spread yogurt evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).
Nutrition Per serving:
146 calories; 7 g fat (3 g sat, 3 g mono); 12 mg cholesterol; 15 g carbohydrates; 7 g protein; 5 g fiber; 288 mg sodium; 164 mg potassium.
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Creamy Spinach Dip (notice the veggies as dippers)

1 small shallot, peeled
1 5-ounce can water chestnuts, rinsed
1/2 cup reduced-fat cream cheese, (Neufchâtel)
1/2 cup low-fat cottage cheese
1/4 cup nonfat plain Greek yogurt
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
6 ounces baby spinach
2 tablespoons chopped fresh chives

Preparation

Pulse shallot and water chestnuts in a food processor until coarsely chopped. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined. Add spinach and chives and pulse until incorporated.
Nutrition Per 1/4-cup serving:
54 calories; 3 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 4 g carbohydrates; 4 g protein; 1 g fiber; 222 mg sodium; 102 mg potassium
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Chocolate Crunch

1 cup Wheat Chex cereal,
(2 ounces)1 cup pretzel sticks broken in half,
(2 ounces)1/4 cup raw almonds,
(2 1/2 ounces)3 tablespoons bittersweet chocolate chips, melted
Preparation
Combine Chex, pretzels and almonds in a medium bowl.
Drizzle with melted chocolate; stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.
Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Nutrition Per serving:
218 calories; 8 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 35 g carbohydrates; 5 g protein; 3 g fiber; 397 mg sodium; 176 mg potassium
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