Wednesday, January 30, 2013

Ultimate Healthy Super Bowl Recipes

Hot and Spicy Buffalo Shrimp Dip

Servings: 9 • Serving Size: 1/3 cup
Calories: 120 • Fat: 7 g • Carbs: 2 g • Fiber: 0 g • Protein: 13 g • Sugar: 0.9 g
Sodium: 672 mg 

Ingredients:


  • cooking spray
  • 4 oz reduced fat cream cheese, softened
  • 1/2 cup reduced fat sour cream
  • 1/2 cup fat free plain yogurt
  • 1/2 cup Franks hot sauce (or whatever hot sauce you like)
  • 1 tsp white wine vinegar
  • 2 cups (12.5 oz) cooked peeled large shrimp, diced
  • 3/4 cup reduced fat Sargento Mexican blend



Directions:

Preheat oven to 375°. Lightly spray an 8 x 8 or 9 x 9 baking dish, or even a pie dish with cooking spray.Combine the first 5 ingredients together and 1/4 cup of the cheese; mix until smooth.Add the shrimp; mix well and put in a small oven safe dish. Remove from oven and top with remaining cheese, bake until melted, about 4-5 minutes.

Bake in the oven until hot, about 20-25 minutes.


Crock Pot 3 Bean Turkey Chili

Servings: 12  Serving Size: 10.8 oz
Calories: 206.3 • Fat: 1.4 g • Protein: 16.8 g • Carb: 31.8 g • Fiber: 9.0 g  

Ingredients: 

  • 1.3 lb (20 oz) fat free ground turkey breast
  • 1 small onion, chopped
  • 1 (28 oz) can diced tomatoes
  • 1 (16 oz) can tomato sauce
  • 1 (4.5 oz) can chopped chilies, drained
  • 1 (15 oz) can chickpeas, undrained
  • 1 (15.5 oz) can black beans, undrained
  • 1 (15.5 oz) can small red beans, undrained
  • 2 tbsp chili powder
For the Topping:
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro for topping
  • shredded cheddar to top 


Directions:
    Brown turkey and onion in a medium skillet over medium high heat until cooked through.

    Drain any fat remaining and transfer to crock potAdd the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.

    Cook on high 6-8 hours.

    Garnish with onions, cilantro and cheese and enjoy!


    Low-Fat Baked Jalapeño Poppers

    Servings: makes 24 • Size: 2 poppers
    Calories: 61.6 • Fat: 2.7 g • Protein: 4.2 g • Carb: 5.3 g • Fiber: 0.7 g  

      

    • 12 jalapeño peppers, sliced in half lengthwise
    • 4.5 oz light cream cheese
    • 5 medium scallions, green part only, sliced
    • 2 oz shredded low fat sharp cheddar
    • 1/2 cup egg beaters or egg whites, beaten
    • 1/2 cup panko crumbs
    • 1/8 tsp paprika
    • 1/8 tsp garlic powder
    • 1/8 tsp chili powder
    • salt and fresh pepper
    • spray oil

    Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.

    Combine cream cheese, cheddar and scallions in a medium bowl.
    Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
    Fill peppers with cheese filling with a small spoon or spatula.
    Dip peppers in egg beaters.
    Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
    Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.
    Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

    All recipes on this blog come from Skinnytaste!

    1 comment: