Super Bowl Yummies!!!

If I were throwing a Super bowl party, THIS is what I would be serving.

Appetizers

One Minute Salsa

The Sisters Cafe

*Note: This recipe works great halved--just use 1 14oz can tomatoes

1/2 small red onion, peeled and quartered

1/2 cup fresh cilantro leaves

1/4 cup drained jarred pickled jalapenos

2 tablespoons lime juice

2 garlic cloves, peeled

1/2 teaspoon salt

1 (28-ounce) can diced tomatoes, drained

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.

Add the drained tomatoes and pulse until combined. Don't over process in this step if you want your salsa to remain chunky - just give it a few good 1-second pulses until everything is mixed. Place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve.

Makes 3 cups.

Healthy Baked Tortilla Chips or I like FOOD SHOULD TASTE GOOD brand.

4 corn tortillas cut into 8 triangular pieces with a pizza cutter (just like you were cutting a pizza)

Cooking spray

Kosher salt

Spread the triangular pieces of corn tortillas on a baking sheet. I use my Pampered Chef Stoneware bar pan. Spray corn tortilla triangles with cooking spray and sprinkle with kosher salt. Bake in preheated 350 oven for 10+ minutes. Check often and stir once halfway thru if needed. Just watch them and take out when golden brown.

*The corn tortillas I use are only 100 calories, 8 grams of fiber and 1 gram of fat. So for 32 chips and fresh salsa I only use 2 points on Weight Watchers! Cool!

Farmer’s Market SalsaSister's Cafe

8-10 large vine ripe Roma tomatoes, diced
1 small Walla Walla sweet onion, diced
1 jalapeño pepper, seeded, diced
1 banana pepper seeded (long pale yellow), chopped
1 small green bell pepper, seeded, diced
Juice of two limes
Chopped fresh cilantro to taste (or dried, to taste)
1 tsp of sugar
Kosher Salt to taste
Ground pepper to taste

For a variation try:
1 chopped, peeled ripe avocado or 1 chopped, peeled ripe nectarine, peach or mango

Low Fat Mock-a-Mole

bethenny.com

More fiber and less fat in this mock-a-mole. Impress your party guests — it’s this easy…

Makes about 1 ½ cups

·         1 avocado, peeled, pitted, and mashed

·         1 cup cooked green peas

·         1/4 cup chopped fresh tomato

·         2 tablespoons chopped fresh cilantro plus more for garnish

·         1 tablespoon chopped red onion

·         1 tablespoon chopped fresh parsley

·         2 teaspoons fresh lime juice

·         1 teaspoon Worcestershire sauce

·         1 teaspoon garlic salt

·         1/2 teaspoon black pepper

·         3/4 teaspoon Tabasco sauce

·         Combine all of the ingredients in a large bowl and blend with an immersion blender until smooth. Garnish with cilantro. Serve with tortilla chips, whole grain crackers, and raw vegetables.

Guilt-Free Artichoke and Spinach Dip

from Bethenny.com

Spinach artichoke dip is so good, but so incredibly rich that it’s normally not a great investment at a party. This version, however, cuts the fat way down so you can indulge and still feel great.

Makes 6 Servings

·         1 box or bag frozen artichokes (about 9 ounces), defrosted and well drained

·         1 box or bag frozen spinach (about 9 ounces), defrosted and liquid drained (using paper towel)

·         ¼ cup freshly grated Parmesan cheese (grate it yourself)

·         ¼ cup Monterrey jack cheese shredded (I Used Sargento Reduced fat)

·         ¼ part skim ricotta cheese

·         ½ container (8 ounces) reduced fat cream cheese

·         2 tablespoons low fat mayonnaise (olive oil)

·         ½ tablespoon lemon juice

·         1 clove garlic, minced

·         ¾ teaspoon salt

·         ½ teaspoon pepper

·         2 dashes of Tabasco sauce

Don’t worry about exact amounts for this recipe. If you can only find artichokes or spinach in slightly smaller or larger amounts, that’s fine. In this recipe, frozen is actually better than fresh because the softer texture works better for dip, so take the easy way.

Defrost the vegetables in the refrigerator overnight, then drain them a colander in the sink or over a bowl. You can drain them together in the same colander because they’ll get mixed together anyway, and that makes fewer things to wash. After they are drained, press on them with paper towels to get rid of any extra moisture that would dilute the dip’s flavor.

Preheat the oven to 350. Combine all the ingredients except 2 tablespoons of the Parmesan cheese into a large bowl or into a food processor. Blend or pulse until mostly smooth but leave some artichoke chunks for texture.

Pour the mixture into an oven-proof dish or casserole. Sprinkle with the remaining Parmesan. Bake for 20 minutes, or until heated through and just starting to bubble.

Remove from the oven and let it cool for at least 10 minutes. Serve hot or warm with thin slices of baguette, raw vegetables, baked tortilla chips, or crackers.

A Veggie Platter with these dips

Healthy Ranch Dressing

Dress up salads and veggies with this healthy ranch dressing.

·         1 tsp. vinegar

·         1 tsp. garlic salt

·         ½ tsp. salt

·         1 tsp. fresh pepper

·         1 tsp. lemon juice

·         1 cup Greek yogurt

·         ½ tsp. mayonnaise (olive Oil kind)

·         1 tsp. fresh parsley

·         2 tbsp. grated Parmesan

·         1 tsp. water

·         ½ tsp. lemon zest

·         ½ tsp. Dijon mustard

Combine all ingredients and chill before serving.

Sundried Tomato Hummus

2 Tbsp olive oil

3 15 ounce cans Chickpeas (also called Garbanzo beans), drained--reserve 6-8 Tbsp of liquid

1 Tbsp kosher salt

4 Tbsp tahini

Juice of 2 lemons

4 cloves garlic-chopped (I used 1 TB pre chopped)

5 whole sundried tomatoes in oil

Blend all ingredients together until smooth, adding liquid to reach the right consistency. When smooth add sundried tomatoes and pulse to incorporate.

Serve with fresh veggies, hunks of bread, multi grain crackers or pita chips I love FOOD SHOULD TASTE GOOD brand.

Toothpick Goodies

Stuffed Mushrooms

from sisters cafe

1-2 packages mushrooms

1 package crumbled turkey sausage

1 box cream cheese

green onions

garlic salt

butter

Clean mushrooms and remove stems. Saute stems in butter. Saute sausage, season with garlic salt. Add cream cheese, a handful of chopped green onions, and cooked stems. Spoon into mushrooms. Place in a buttered casserole dish, and bake at 350 for 20-30 minutes.

Saucy Meatballs

1/2 bag Italian Style Meatballs from Costco (or 3 lbs~approx. 70 meatballs) Or Make your own

12 oz of cocktail sauce

1 can whole cranberry sauce

1/2 c honey or Agave

1 c water

Combine ingredients (minus meatballs) in a pan and bring to a boil. Pour sauce over meatballs in a crock pot or large pot. Heat to boiling and simmer for 1-2 hours. Simmer longer if meatballs are frozen. Serve with toothpicks and enjoy!

Crock-pot-dippers

Turkey kielbasa cut into 1 inch slices

put into crock pot and cover with Stubbs BBQ sauce. YUM!

Green Chile Rolls

1 large can whole green chilies

Fat free cream cheese

green onions

reduced fat Mexican blend cheese

Hormel Natural Ham  deli meat slices

Pull chilies apart and lay flat on paper towel to dry out a bit.

Dice green onions

Mix cream cheese, onions, cheese in a bowl

Assemble by putting 1/2 slice of deli ham on top of the green chili. Put a dollop of Cream Cheese in the middle Roll and secure with a toothpick.

Bake for 15-20 mins at 350.

Main Dish I would make Pork or Chicken Honey Lime Taco Bar.

For the meat:

1.5 lbs pork or chicken, cooked and shredded (just cook in crock pot with 1 can broth and 1 packet onion soup mix and drain & shred)

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

Combine Sauce and put both sauce and meat in the crock pot to keep warm.

Serve on Whole Wheat Fajita size tortillas or Steamed Corn Tortillas. Top with Mango Salsa From Pace or The Costco kind and shredded romaine, and guacamole.!

ENJOY!!!