Wednesday, January 28, 2009

No-Guilt Superbowl Recipes

It's Super Bowl time! Here are some game day recipes that might possibly fool people into thinking they're eating completely fattening Super Bowl party foods.

De-Pudged Pigs in a Blanket

These flaky-licious hot dog treats taste almost exactly like the real ones. Juicy franks are wrapped in decadent dough and oven-baked for the flaky, buttery taste of the authentic hors d'oeuvre we all know and love! Go for it...

1 fat-free (or nearly fat-free) hot dog (like the ones by Oscar Mayer, Hebrew National and Ball Park)
1 portion Pillsbury Reduced Fat Crescent roll dough

Preheat oven to 375 degrees. Cut hot dog into 4 even pieces. Stretch or roll out the triangle-shaped dough slightly, to make it a larger triangle. Cut dough into 4 long, narrow triangles. Beginning at the base of each triangle, roll a piece of the hot dog up in the dough until the point of each triangle wraps around the center. Place dogs on an ungreased baking pan and cook for about 12 minutes (until dough appears slightly browned and crispy). Enjoy!

Serving Size: 4 pieces (entire recipe)
Calories: 135
Fat: 5g
Sodium: 645mg
Carbs: 15g
Fiber: 0g
Sugars: 3g
Protein: 7.5g

Ooey Gooey Chili Cheese Nachos

We love nachos. We know they're not always good for us, but they do taste great. The crunchy chips, the gooey cheese... Sometimes, we've just gotta have a nacho fix. Luckily, when we want to indulge our nacho cravings, we don't have to resort to gulping down insane amounts of calories and fat grams. This make-at-home nacho swap is WAY lower in calories than pretty much anything you can order in a restaurant, but it still tastes awesome!

1 bag (7 oz.) Guiltless Gourmet Tortilla Chips, Yellow Corn flavor
1 package Boca Chili
4 oz. 8th Continent Light Vanilla Soymilk
3 oz. fat-free block cheddar cheese
2 oz. Velveeta made with 2% Milk
2 tbsp. fat-free cream cheese
2 tbsp. fat-free sour cream
3/4 cup Newman's Own All-Natural Bandito Salsa

Melt all three cheeses in a saucepan with the soymilk; stir to combine. Prepare chili according to the directions on the box. Microwave chips until warm, and place on a large platter. Pour your low-fat cheese sauce all over your chips. Cover your chips with chili. Spoon salsa on top, along with a few dollops of fat-free sour cream, and, voila, there you have it! Makes 5 servings.

*Feel free to use other brands as desired. Nutritionals will vary.

Serving Size: 1/5th of recipe
Calories: 260
Fat: 4.5g
Sodium: 962mg
Carbs: 44g
Fiber: 6.5g
Sugars: 5g
Protein: 16g

Amazing Ate-Layer Dip

We're serious suckers for layers of cheesy, bean-packed, meaty stuff we can dip crisp veggies and baked chips into (yay!). This dip happens to be so delicious, that we've been wrapping it up in high-fiber tortillas and even eating it straight. And why stop at seven measly layers? We upped the ante, adding an eighth guilt-free layer to this fun fiesta food. Pay extra close attention to our most valuable layer (sorry, we had to!), spiced mashed butternut squash; it makes the perfect swap for refried beans.

4 cups shredded lettuce
4 oz. fat-free sour cream
1 cup canned black beans; heated
10 oz. (about 2 and a 1/2 cups) butternut squash cubes
2 cups cherry tomatoes; chopped
1 cup diced onion
4 oz. roasted red peppers (not packed in oil); chopped
1 pouch (4 oz.) BOCA Ground Burger (or another ground meat substitute, like the Morningstar Farms version**)
1 oz. Galaxy Veggie Shreds, Cheddar (or another low-calorie cheddar cheese**)
3 and a 1/2 tsp. taco seasoning
Optional: lime juice, salt, and pepper

Begin by combining half of the tomatoes with all of the onion. If desired, season to taste with salt, pepper, and lime juice; set aside. Next, nuke squash in a covered microwave-safe dish with 2 tbsp. water for 6 - 7 minutes (until squash is tender enough to mash). Using a fork or potato masher, mash squash to a pulp. Mix in 1 and a 1/2 tsp. of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine Boca Ground Burger, tomatoes and the remaining 2 tsp. of taco seasoning and cook until crumbles are defrosted and mixture is thoroughly heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, "meat" mixture, cheese shreds, red peppers. Delicious served hot or cold! Makes approximately eight 1-cup servings!

Serving Size: 1/8th recipe; approx. 1 cup
Calories: 100
Fat: 1g
Sodium: 400mg
Carbs: 18g
Fiber: 4g
Sugars: 3.5g
Protein: 7g

Jalapeno Swappers

We love a challenge, and coming up with a rockin' swap for this cheesy fried finger food was slightly tricky. Luckily, our favorite fiber-packed cereal saved the day (as usual). BTW, if you've never tried fake-frying by baking items covered in low-calorie cereal crumbs, DO IT NOW!!! (Sorry, got carried away there.) HG Tip: Bake up a batch (or two - they'll go fast!) this Super Bowl Sunday, and you and your poppers will be the life of the party. Touchdown, HG!

5 whole, fresh jalapenos
1/4 cup fat-free cream cheese
1/4 cup shredded fat-free cheddar cheese
1/2 cup Fiber One cereal
1/4 cup Egg Beaters, Original
Optional: salt, pepper and/or garlic powder

Preheat oven to 350 degrees. Halve the jalapenos lengthwise, and remove the seeds, stems, and membranes (HG Heads Up: Be VERY careful when handling jalapenos; wash hands frequently and well, and avoid touching your face and eyes). Wash halves and dry them very well; set aside. Next, stir to combine cream cheese and cheese shreds. If desired, season cheese mixture with salt, pepper, and/or garlic powder. Using a blender, grind Fiber One to a breadcrumb-like consistency. If you like, season crumbs with salt, pepper, and/or garlic powder. Place crumbs in one small dish and Egg Beaters in another. Stuff each pepper half with cheese mixture. Next, carefully coat both sides of each pepper half with Egg Beaters, and then with Fiber One crumbs. Place peppers on a baking pan sprayed with nonstick spray, and place in oven. Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.

Serving Size: 5 poppers
Calories: 124
Fat: 1g
Sodium: 500mg
Carbs: 23g
Fiber: 8g
Sugars: 5g
Protein: 13g

Portabella Skins

4 portabella mushrooms
1 tbsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper
2/3 cup fat-free shredded cheddar cheese
2 slices turkey bacon; crisply cooked (with nonstick spray) and crumbled
1 small tomato; seeded and chopped
1 tbsp. minced fresh chives

Preheat oven to 450. Line a baking sheet with foil and spray lightly with cooking spray; set aside. Wipe mushrooms clean with a moist paper towel; let dry. Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet. Divide cheese among mushroom caps and bake 10 minutes, or until cheese begins to melt and edges begin to brown. Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot. If desired, cut into wedges and serve with toothpicks. Serves 4. Recipe courtesy of the Mushroom Council and

Serving Size: 1 portabella
90 calories
5g fat
330mg sodium
6g carbs
1.5g fiber
2g sugars
6g protein

HG Tip! Watching your fat count closely? Use nonstick spray in place of the oil in this recipe, and each serving will have just 60 calories and 1.5g fat. Woohoo!

*All Recipes are from unless otherwise noted

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