So... the big game is coming up on Sunday and I know I want to make some yummy snacks. Here are some ideas for some healthier choices.
Chili
2 lbs 93% ground beef (or turkey)
1 can chili beans
1 can black beans, drained & rinsed
1 can diced tomatoes (or Rotel if you like it HOT!)
1 - 36 oz can tomato juice
2 cups diced celery
1 onion, diced
Desired seasonings (I like Tastefully Simple Wahoo Chili Seasonsing)
Cook meat with onion & celery. Drain & rinse with hot water to get all the grease off. Add all ingredients and cook over medium-high heat until everything is tender OR put in the crockpot for 4-6 hours on high.
Serves 12 - 202 calories - 6 grams of fat - 15 carbs - 20 protein
Health-ified Pizza Dip
Pizza Sauce 1/4 Cup - 30 Calories
Flatout Light Italian Herb - 90 Calories
Hormel- Turkey Pepperoni - 5 slices, 21 Calories
2 wedges Laughing Cow Cheese, Garlic Herb (any flavor) 70
Total - 211 Calories
Flatout Light Italian Herb - 90 Calories
Hormel- Turkey Pepperoni - 5 slices, 21 Calories
2 wedges Laughing Cow Cheese, Garlic Herb (any flavor) 70
Total - 211 Calories
Spread a bowl with the cheese, put pepperoni on top, then pizza sauce, microwave until heated thru.
cut the flatout up into pieces, sprinkle with italian seasoning if desired, broil until crisp
cut the flatout up into pieces, sprinkle with italian seasoning if desired, broil until crisp
Pickle and Ham Roll-ups
2 slices honey ham
1 wedge laughing cow cheese (any flavor you enjoy)
2 claussen pickles
Spread cheese on ham, put pickle on and roll up, cut into slices.
Pizza Log Recipe
Egg Roll Wrappers
1/2 Slice Mozzarella Cheese
6 Turkey Pepperoni
Lay out the pepperoni, cheese and then fold in sides as rolling up. Bake at 400 degrees for about 15 min or until brown and crisp. Dip in Pizza sauce if desired.
120 Calories per roll - Pizza sauce would be extra
Lighter Buffalo Chicken Dip
found on myfitnesspal.com message boards
4 oz. reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup franks hot sauce (or whatever kind of hot sauce you like)
1/2 cup crumbled bleu cheese
1 Tsp white wine vinegar
2 Cups cooked, shredded chicken (they have it in the pouches/cans and I've used that before and it's good)
Mix the first 5 ingredients together until smooth, add the chicken and put this in the crock pot (or a giant soup pot) on low for 3-4 hours. Serve WARM. (I served it with celery sticks!)
Serving Size: 1/2 cup.1 cup fat free sour cream
1/2 cup franks hot sauce (or whatever kind of hot sauce you like)
1/2 cup crumbled bleu cheese
1 Tsp white wine vinegar
2 Cups cooked, shredded chicken (they have it in the pouches/cans and I've used that before and it's good)
Mix the first 5 ingredients together until smooth, add the chicken and put this in the crock pot (or a giant soup pot) on low for 3-4 hours. Serve WARM. (I served it with celery sticks!)
Baked Zucchini Sticks
found on myfitnesspal.com message boards
3 medium zucchini sliced into stickes 1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated pecorino romano cheese
cooking spray
1/4 tsp garlic powder
salt
pepper
Preheat oven to 425. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese. Shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs and then into bread crumbs and cheese mixture. Do this a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake for 20-25 minutes util brown.
Cheesey Potato Skins
found on myfitnesspal.com message boards
5 large russet potatoes found on myfitnesspal.com message boards
1 teaspoon extra-virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons freshly grated Parmesan cheese
Preparation
1.Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2.With a paring knife, remove skin and about 1/8 inch of the flesh from potatoes in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss the potato skins with oil, paprika, salt and cayenne. Place in a single layer on the prepared baking sheet; sprinkle with Parmesan.
3.Bake until tender and golden, 25 to 30 minutes.
Makes 4 servings
NutritionPer serving: 196 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 6 g protein; 4 g fiber; 202 mg sodium; 1010 mg potassium.
No-bake chocolate-peanut butter
(or almond-butter) balls
(or almond-butter) balls
found on myfitnesspal.com message boards
Makes 4 balls
Ingredients
1/4 cup old fashioned oats
2 teaspoons chocolate chips
1 Tablespoon peanut butter or almond butter
1 teaspoon honey
Directions
Mix oats, chocolate chips, peanut butter or almond butter (might need to microwave 5 seconds to make it easier to mix) and honey. Mix, then divide into four sections. Press into balls and refrigerate for at least 30 minutes (can also be placed in the freezer for a few minutes).
Nutritional Info. for one ball - made with peanut butter
Cals - 57
Carbs - 7g
Fat - 3g
Protein - 2g
Fiber - 1g
Sugar - 3 g
Nutritional Info. for one ball - made with almond butter
Cals - 58
Carbs - 7g
Fat - 3g
Protein - 2g
Fiber - 1g
Sugar - 3 g
Jalapeno Popper Spread
- 1 package light cream cheese, softened
- 1/2 cup light mayonnaise
- 1 (4 ounce) can chopped green chilies, drained
- 2 ounces canned diced jalapeno peppers, drained
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko bread crumbs
Serves 16 - 76 cal - 5 carbs - 5 fat - 2 protein
