I use stars and their progress or what they strive for constantly as my inspiration but today, Hannah is my inspiration. She is a real girl who doesn’t have a trainer or a nutritionist working with her all of the time, just a DVD workout. Les Mills Pump is a workout that has been in gyms for years as Bodypump but has recently been released on DVD so that I can choose WHEN I’m doing the workout!
I always LOVED Chili’s Southwest Egg Rolls but knew they were not a healthy choice so I was determined to come up with a recipe for home that would be better for me! They are still not the healthiest Superbowl snack but they are delicious!
I didn’t take a picture of the ones I made so here’s a picture of Chili’s style Southwest Egg Rolls.
Sweet Corn, Fresh, .5 cup
Cotija Cheese, 2.3 oz
Sargento Reduced Fat Mexican Blend Cheese, 0.25 cup
Jennie-O Turkey Store Taco Seasoned Lean Ground Turkey, 8 oz
Chorizo, pork and beef, 1 oz
Onions, raw, .3 cup, chopped
Olive Oil, 2.5 tbsp
Egg Roll Skin (1 wrapper = 32 grams), 9 serving
Number of Servings: 9
I love chili! You can make it so many different ways and it’s delicious and can be great for you packing in protein and veggies all at once!
Turkey Beer Quinoa Chili!
Oregano, ground, 4 tbsp
Spinach, frozen, 1 package (10 oz)
Ancient Harvest Traditional Whole Grain Quinoa,.25 cup dry,
Beer, Samuel Adams, Holiday Porter, 12 oz
Yellow Sweet Corn, Canned, 2 cup
Garlic, 3 cloves
Turkey, Ground turkey, 93% lean, 32 oz
Red Kidney Beans, 2 cans
Mushrooms, fresh, 4 cup, slices
Onions, raw, 3 cup, chopped
Jalapeno Peppers, 4 peppers sliced
Green Peppers (bell peppers), 1 cup, strips
Peppers, sweet, red, fresh, 1 cup, chopped
Nachos, loaded with veggies and beans using baked tortilla chips can be a great option for a Superbowl party snack! I add chopped onions, peppers, garlic, and tomatoes to this recipe when I make nachos at home and they’re awesome!
- 6 ounces baked tortilla chips
- 2 8 cups cooked shredded chicken
- 1 15 ounce can black beans, drained and rinsed
- 1 cup jarred salsa
- 1 cup shredded reduced-fat Mexican cheese blend
- 4 scallions, trimmed and thinly sliced
1/2 pound coarsely chopped cooked shrimp
- 1 8 ounce can drained crushed pineapple.
1. Heat oven to 350 degrees F. Line bottom and sides of a 13 x 9 x 2-inch baking dish with tortilla chips. Scatter chicken and beans over the chips. Spoon salsa over the beans and top with cheese and scallions.
2. Bake at 350 degrees F. for 15 minutes until heated through and cheese is melted. Serve immediately.
3. Replace chicken and beans with 1/2 pound coarsely chopped cooked shrimp and 1 can (8 ounces) drained crushed pineapple.
I love dips when snacking but it is hard to find a dip that is delicious AND not too bad for you! Add this to your Superbowl spread with veggies and pretzels : )
Combines soft tastes of lemon with sun-dried tomato and a hint of chili. Whether you’re enjoying game night with your family, or preparing for lunches for the week, this layered dip is a perfect healthful way to increase your daily fiber and protein. Best part: no one will even suspect it’s good for them!
Sun-dried tomato dip
* 1 clove garlic, chopped
* 1/2 onion, chopped
* 1 tbsp coconut oil
* 1/3 cup lemon juice
* 1/4 cup toasted pine nuts
* 1/2 cup sun-dried tomatoes, soaked in 1/2 cup water for 20 minutes
* 6-8 tbsp reserved sun dried tomato water
* 1/2 cup red kidney beans
* 1/2 tsp herbamare
* 1/4 tsp dried oregano
* pinch dried basil
Chili walnut dip
* 2 tbsp braggs liquid aminos
* 1 cup kidney beans
* 1/2 cup walnuts, raw
* 1/2 tsp chili pepper
* 2-4 tbsp water
+ 2 handfuls of spinach, chopped
- Preheat oven to 375F. Line a cookie sheet with parchment paper or a silicon baking mat. Spread pine nuts evenly across sheet and bake for 9-10 minutes or until golden. Allow to cool for 10 minutes before using.
- Melt coconut oil in small frying pan on medium-high heat. Add garlic and onion and saute until translucent. Drop into blender.
- Add sun-dried tomato ingredients to the blender and blend until smooth. You may have to add an additional 2 tbsp of the sun-dried tomato water, depending on its thickness. I used 8 tbsp. Once mixture is smooth, set aside.
- To make the chili walnut dip, process all ingredients in a food processor until smooth.
- In a glass bowl, layer half of the sun dried tomato dip, followed with all of the chili dip, then spinach, and lastly another layer of sun-dried tomato.
- Serve with chips, crackers, or veggies.
I love bar food, as I’ve mentioned before and what better way to celebrate the Superbowl than with some bar food right? Well, not if you’re trying to maintain a healthy diet so I have a twist on a few Superbowl treats that should fit into your healthy diet!
Today’s choice: Wings!!
8 servings (2 “wings”, 1/2 cup vegetables & 2 tablespoons dip each)
Active Time: 30 minutes
Total Time: 40 minutes
SPICY BLUE CHEESE DIP
- 2/3 cup reduced-fat sour cream
- 2/3 cup crumbled blue cheese
- 1 tablespoon distilled white vinegar
- 1/4 teaspoon cayenne pepper
WINGS & VEGETABLES
- 3 tablespoons nonfat buttermilk, (see Tip)
- 3 tablespoons hot sauce, such as Frank’s RedHot, divided
- 3 tablespoons distilled white vinegar, divided
- 2 pounds chicken tenders, (see Ingredient Note)
- 6 tablespoons whole-wheat flour
- 6 tablespoons cornmeal
- 1/2 teaspoon cayenne pepper
- 2 tablespoons canola oil, divided
- 2 cups carrot sticks
- 2 cups celery sticks
- To prepare dip: Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon cayenne in a small bowl. Cover and refrigerate until ready to serve.
- To prepare wings: Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
- Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
- Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.
TIPS & NOTES
- Make Ahead Tip: The chicken can marinate (Step 1) for up to 1 hour.
- Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
- Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
Per serving: 256 calories; 10 g fat ( 4 g sat , 4 g mono ); 83 mg cholesterol; 12 g carbohydrates; 31 gprotein; 2 g fiber; 353 mg sodium; 248 mg potassium.
Nutrition Bonus: Vitamin A (120% daily value).
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1 vegetable, 3 1/2 lean meat