Monday, January 28, 2008

Super Bowl Smarts

There's no question that the creamy dips, fat-laden chips, fried finger foods and colossal sandwiches usually served at Super Bowl parties are not exactly plan-friendly.

The good news is that with a few recipe makeovers and ingredient substitutions, you can savor all the flavors of football without wreaking havoc on your food plan.

Don't be left out this Super Bowl. Enjoy snacks that are low in POINTS® values but high in savory, mouth-watering flavor.

Here are some of our favorite recipes to kick things off:

Baked Sweet Pototo Chips;


POINTS® Value: 1
Servings:  4
Preparation Time:  10 min
Cooking Time:  18 min
Level of Difficulty:  Easy
Homemade chips will liven up all of your parties and family get-togethers. If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up.

  • 1 large sweet potato(es), peeled
  • 2 tsp vegetable oil
  • 1/8 tsp table salt, or to taste
  • Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.

  • Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick.

  • Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.

Chicken Tikka Masala

Chicken Tikka Masala 

POINTS® Value: 7
Servings:  4
Preparation Time:  30 min
Cooking Time:  15 min
Level of Difficulty:  Moderate
This popular Indian dish features the bold flavors of yogurt, lime and ginger in a seasoned, creamy tomato sauce.

  • 2/3 cup low-fat plain yogurt
  • 1 Tbsp fresh lime juice
  • 1 tsp ginger root, fresh, grated
  • 2 medium garlic clove(s), minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1 pound uncooked boneless, skinless chicken breast, cut into 2-inch chunks
  • 2 tsp olive oil
  • 1 medium garlic clove(s), minced
  • 1 small jalapeno pepper(s), minced
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 8 oz canned tomato sauce
  • 1 cup fat-free evaporated milk
  • 1/4 cup cilantro, fresh, chopped
  • 2 cup cooked white rice, basmati, kept hot
  • To prepare chicken, in a large bowl, whisk together first seven ingredients; add chicken and toss to coat. Cover bowl and marinate in refrigerator for 1 hour and up to 24 hours.

  • Preheat outdoor grill, stovetop grill pan or nonstick skillet.

  • Skewer chicken pieces onto four metal or wooden skewers. Grill or cook skewers in a hot skillet until chicken is cooked through, turning frequently, about 5 to 7 minutes. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring.)

  • To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced garlic clove and jalapeno; cook, stirring occasionally, 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.

  • Remove grilled chicken from skewers. Add to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.

Chocolate Chip Cookies ... yummmmmmmy


POINTS® Value: 1
Servings:  40
Preparation Time:  11 min
Cooking Time:  40 min
Level of Difficulty:  Easy
Indulge your sweet tooth by biting into crisp chocolate cookies packed with melted pockets of chocolate chips.

  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp table salt
  • 1/4 cup butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa
  • 2 large egg white(s)
  • 1/3 cup semi-sweet chocolate chips, miniature
  • 1 sprays cooking spray
  • Preheat oven to 350°F.

  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.

  • Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.

  • Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).

Buffullo Wings with Blue Cheese Dip


Was POINTS® Value: 12
Now POINTS® Value: 4
Servings:  4
Preparation Time:  12 min
Cooking Time:  20 min
Level of Difficulty:  Easy
Don't succumb to traditional, artery-clogging wings. Simply bake them in a tangy rub and then dip them in lightened-up dressing.
  • 1 sprays olive oil cooking spray, or enough to coat sheet
  • 12 oz uncooked skinless chicken wing(s)
  • 1 1/4 oz Old El Paso Taco Seasoning Mix, or similar product
  • 1/2 cup fat-free sour cream
  • 2 Tbsp blue cheese, or gorgonzola, crumbled
  • 2 Tbsp fat-free skim milk
  • 4 medium stalk celery, cut into 2-inch pieces
  • Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

  • Place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes.

  • Meanwhile, to prepare dip, whisk together sour cream, cheese and milk.

  • Serve wings with dip and celery on the side. Yields about 3 wings, 3 tablespoons of dip and 1 celery stalk per serving.
Chef Tips
  • We renovated Buffalo Wings with Blue Cheese Dip by:
    • Baking the wings instead of deep frying them in oil.

    • Using fat-free sour cream and nonfat milk in the dip.

    • Using Blue or Gorgonzola cheese – packed with flavor, a little goes a long way.

1 comment:

  1. Those all sound good to me, Hugs Lisa