How’s your Superbowl Sunday going? Here is what we enjoyed for our Super Bowl Feast! This was spread out throughout the day…but we sure got our fill!
Buffalo Wing Hummus
Okay I love me some hummus but thought there was no way that this would actually taste like buffalo chicken wings but IT DID! Try it and found out for yourself. I adapted this recipe from the food network but as always made it my own.
1.5 cups dried chickpeas (soaked and cooked)
3 cloves garlic
2 tbsp tahini
Juice of one lemon
1 1/2 tbsp smoked paprika
1 tbsp barbecue sauce
2 tbsp Franks Hot Sauce (more if you like it spicy…I used 3 tbsp)
1 tsp white vinegar
Salt and Pepper
Place all ingredients in the food processor and processor until smooth and creamy. Serve with carrots, celery and pita chips.
Skinny Cheeseburger Dip
Adapted from this recipe!
Weight Watchers Skinny Cheeseburger Dip
Points: 3 weight watchers pointsplus
Servings: 10 servings
Serving Size: 1/4 cup
Nutritional Info: 105.9 calories, 5.9g of fat, .9g of carbohydrates, .1g of fiber, 11.6g of protein
1/2 lb. 95% lean ground beef
1/2 cup evaporated skim milk
1 can Rotel tomatoes (or diced tomatoes with chiles)
2 cups reduced fat cheddar cheese (we used a combo of cheddar jack and mild cheddar)
1/2-1 tbsp yellow mustard
Salt and pepper to taste
Optional: up to 1 tbsp Frank’s hot sauce (we used the hot sauce)
1/2 cup sliced green onions
1. In a skillet, brown the beef and drain off any excess fat.
2. Add it to a sauce pan with the tomatoes and evaporated milk. Bring to a simmer.
3. Stir in the cheese, mustard, salt, pepper, and hot sauce if you are using it. Stir constantly until melted.
4. Stir in the scallions and serve with baked chips.
5. If your dip looks too thin, mix 1 tbsp cornstarch with equal parts cold water. Bring the dip to a boil and stir in the mixture. Remove all heat and let thicken.
Super Spinach Artichoke Dip
This is a super easy and healthy version of one of our favorite dips. Through it all in a crock pot and in 4 hours you have a super tasty spread! Adapted from this recipe
Weight Watchers Slow Cooker Spinach, Artichoke, and Kale Dip
Points: 3 weight watchers points plus
Serving Size: 1/2 cup
Nutritional Info: 83 calories, 4.3g of fat, 5.6g of carbohydrates, 2g of fiber, 6.5 of protein
3 cloves garlic
2 14 oz cans artichoke hearts
2 10 oz frozen, chopped spinach, defrosted & chopped
1 cup Parmesan cheese – the good stuff
1 cup shredded part skim mozzarella cheese
1 cup 0% Greek yogurt
3/4 cup low fat sour cream
1/4 cup low fat mayo
Salt and Pepper to taste
In a food processor, chop the garlic, artichokes, and onion into smaller pieces. Defrost the spinach in the microwave for 5 minutes and drain all water. Add everything to the slow cooker and stir together.Cook on high for 4 hours. Taste and season with salt and pepper as needed.
OMG! This one is so easy and super delish! A must try!!! This was adapted from this recipe
1 pound shrimp, deveined
3 garlic cloves, minced
2 tbsp Sriracha
3 tbsp honey
1/2 tsp salt
2 tbsp white wine or lemon juice
Add everything to a Ziploc bag or non-reactive container and marinate the shrimp for 15 minutes.
Preheat the oven to 500 degrees.
Place shrimp in one layer on aluminum foil lined cookie sheet sprayed with non-stick spray.
Cook for about 3 minutes on each side or until cooked through. Cooking time may vary depending on the size of the shrimp.
Serve as an appetizer, on salad, with rice, or in tacos for a delicious meal.
These ones came from my girl, Rachael Ray, I love her food but sometimes have to make it just a bit more healthy…no offense Rachael (like I know her personally). Hello…cheez-it coated chicken tenders!!!
1 1/2 pounds boneless, skinless chicken breast halves
1/4 cup all-purpose flour
2 egg whites, slightly beaten
1 tablespoon water
2 cups Reduced Fat Sunshine® Cheez-It® Original Crackers (crushed to 1 1/3 cups)
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano leaves
1/2 cup reduced-fat ranch salad dressing or spicy ranch salad dressing (I made Rachael’s ranch dipper…recipe to follow)
Lengthwise cut chicken into 3/4-inch-wide strips. Set aside.
Place flour on wax paper. In shallow dish, stir together egg whites and water. In another shallow dish, combine Cheez-It® cracker crumbs, Parmesan cheese and oregano.
Roll chicken pieces, one at a time, in flour. Shake off excess flour. Dip into egg white mixture then coat with the cracker mixture, gently pressing breading onto chicken. Place in a single layer in a shallow baking pan coated with cooking spray or lined with foil.
Bake, uncovered, at 425°F for 15-20 minutes or until chicken is no longer pink. For food safety, internal temperature of the chicken should reach at least 165ºF.
Serve with salad dressing as dipping sauce alongside.
1 cup plain Greek yogurt
Juice of 1 lemon
1 clove garlic, grated or finely chopped
A small handful of fresh chives, finely chopped
A small handful of fresh dill, finely chopped
A small handful of flat-leaf parsley, finely chopped
Salt and pepper
Mix all ingredients and let favors combine in the refrigerator while the chicken is cooking.