Published January 18, 2011 by
Looking for recipes for low cal and healthy foods for this Super Bowl Sunday? If you’re tired of feeling bloated and stuffed from greasy chips, take a look at these tasty recipes. This party may be your best ever with new tempting football treats that are also good for you.
Low Fat Potato Skins Recipe
Makes 8 servings
These potato skins make great party food; from Fiona Haynes, About.com Guide to Low Fat Cooking.
4 small russet potatoes
1/2 cup cheese, reduced-fat, shredded
1/2 tsp paprika
1/2 cup fat free sour cream
2 scallions, white part only, thinly sliced
Prick potatoes with a fork. Microwave on high for up to 10 minutes, depending on size of potato (or bake for 40-50 minutes in a 425 degree oven).
Allow potatoes to cool.
Cut in half lengthwise. Scoop out flesh, leaving a thin border next to skin. Reserve flesh for another use. Brush potato skins with a little canola oil or lightly spray with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp.
Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly.
Serve with dollops of sour cream and scallions sprinkled on top.
Black Bean and Corn Salsa Recipe
(from Low Fat Cooking at about.com)
Makes 8 servings
Good protein Salsa
2 cups black beans - drained and washed
2 cups corn - drained
1/2 cup diced red onion
1/4 cup diced jalapenos
1/2 cup chopped cilantro
1/4 cup fresh lime juice
2 cups tomatoes - diced
2 cloves garlic - chopped
1 salt and pepper to taste
Add all ingredients and stir. Refrigerate.
Smoked Salmon Mousse
This creamy, decadent spread helps a little smoked salmon go a long way.
10 Minutes to Prepare and Cook
6 ounces smoked salmon (preferably wild Alaskan)
8 ounces light cream cheese
zest of one lemon
juice from one lemon
2 T dill weed
1/2 t black pepper
1/2 small red onion, chopped
Place all ingredients in food processor and pulse until creamy and well mixed. If you don't have a food processor, chop salmon and mix together. Mixture will be chunky if prepared this way.
To serve: Spread on baguette slices and top with a thin cucumber slice and a pinch of dill. (These calories not included.)
Number of Servings: 16
Roasted Vegetable Dip with Baked Pita Crisps
2 medium zucchini, sliced (4 cups)
2 medium yellow summer squash, sliced (3 cups)
2 medium red bell pepper, sliced
2 medium red onion, thinly sliced
4 cloves garlic, peeled
1 teaspoon salt
½ teaspoon ground red pepper (cayenne)
Heat oven to 400° F spread all the vegetables on a cookie sheet, spray with cooking spray, sprinkle with salt and red pepper, bake about 30 minutes, turning vegetables over one time. Place vegetables in a blender or food processor. Blend 1 minute on high. Serve warm or chilled.
Baked Pita Crisps
To make 2 dozen pita chips
1 ½ pita breads (6 inches in diameter)
2 teaspoons canola oil or butter, melted
1 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese
Heat oven to 375° F. Split each pita bread around the edges with a knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in a single layer in 2 ungreased cookie sheets. Bake till lightly brown about 6 minutes.
Yum, I'm getting hungry.