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Consider healthy options for Super Bowl party food

January 24, 2012

By ANGIE CARNATHAN
sdnlife@bellsouth.net

It may be hard to admit for some, but the Super Bowl is not just about a football game. For many, it’s really about the food.
The big game is right around the corner, and many people will be getting ready to either host or attend a Super Bowl party.
For some, however, this is also a time of year when many are on a healthier eating plan. An afternoon of fatty and high-calorie snacks could send some diet-conscious people into full-fledged anxiety for fear of falling off the wagon.
According to http://www.eatingwell.com, a good trick is to pass on the store-bought snacks and take-out food since they’re usually loaded with fat and sodium and try some Super Bowl recipes for healthier homemade chips and dips which pack less than half the calories and fat of traditional versions of Super Bowl favorites. The site said you can still enjoy all your favorite Super Bowl party recipes by checking out familiar recipes with low-calorie shortcuts.
Whether hosting an event or attending one, supplying some tasty and healthy options is a winning decision, no matter who wins the game.
These are a few of my own tried and true favorites:

BLT Pizza
(adapted from the recipe in “Hungry Girl: 300 under 300 by Lisa Lillien)

1 thin ready-made pizza crust
6 slices bacon
1/2 c. reduced fat mayonnaise
1/4 c. plain fat-free Greek yogurt
1/2 packet dry Ranch dressing mix
2 cups shredded lettuce (or as much as you want)
2 to 3 roma tomatoes, chopped

Heat pizza crust for about 5 minutes, or until crispy and browned on edges. Set aside to cool.
Cook bacon by either skillet or microwave until extra crispy. Set aside until cool enough to crumble.
In a bowl, combine mayo, Greek yogurt and Ranch mix and stir well. Spread the mixture evenly over the cooled pizza crust.
Top pizza with lettuce, chopped tomatoes and bacon. Cut into slices and serve.
PER SERVING (1/6th of recipe, 1 slice):
213 calories, 5g fat, 815mg sodium, 35.5g carbs, 1g fiber, 6g sugars, 7.5g protein, Weight Watchters PointsPlus value 6

Roasted Sweet Corn Guacamole
(adapted from the recipe in “Hungry Girl: 300 under 300 by Lisa Lillien)

1 c. frozen sweet yellow corn
1 15 oz can of early/young sweet peas, drained
1/2 cup mashed avocado (about 1 avocado)
1/4 c. fat-free plain Greek yogurt
1 half lime, squeezed
1 teaspoon chopped garlic
1/2 c. chopped cilantro
1 c. chopped cherry or grape tomatoes
1/4 cup onion, finely chopped
salt and pepper to taste
*optional: paprika, chili powder, red pepper flakes, chopped jalapeno (I like to make a “spicy” version and a “not-spicy” version, depending on the guests’ tastes and dietary preferences.)

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 8 min. Set aside to cool.
Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to medium bowl.)
Add avocado, yogurt, lime juice, garlic and dry seasonings. Continue to mash until blended.
Stir in corn, tomatoes, garlic, onion and cilantro. Refrigerate until ready to serve.
Serve with baked tortilla chips.
PER SERVING (1/8th of recipe, 1/3 cup guacamole with 9 chips):
160 calories, 4g fat, 456mg sodium, 27.5g carbs, 4.75g fiber, 4.5g sugars, 5g protein, Weight Watchers Points Plus value 4

Granola-Topped Sweet Potatoes
(Adapted from the book, Betty Crocker: Whole Grains)

6 sweet potatoes, peeled, cut into 1 1/2 inch pieces (about 7 to 8 cups)
1/2 c. evaporated milk
1 tablespoon butter or margarine
1/4 c. real maple syrup or maple-flavored syrup
1/2 teaspoon salt
6 maple-brown sugar crunchy granola bars (3 pouches from 8.9 oz box), crushed
1 tablespoon butter or margarine, melted

In a 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
Heat oven to 350 degrees. Spray 8-inch square (2-quart) glass baking dish with cooking spray. To potatoes, add evaporated milk, butter, the maple syrup and salt. Mash with potato masher or electric mixer until smooth. Spoon into baking dish.
In small bowl, mix crushed granola bars and 1 tablespoon melted butter; sprinkle over potatoes.
Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is crisp.
Tip: You can make the casserole up to 8 hours ahead of time, and then wait to sprinkle with granola bar mixture until just before baking.
PER SERVING (1 1/2 cup):
250 calories, 6g fat, 290mg sodium, 44g carbs, 5g fiber, 23g sugars, 5g protein

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