Big Games & Skinny Snacks
My husband and I have different…. um…. tastes? when it comes to college teams. I prefer to support the blue & red of KU, he the black & gold of MU. Hence the Border Showdowns are always a big deal in our house. Along with the Border Showndown this weekend is the Super Bowl! I really don’t care about the Giants or Patriots, but I love the commercials and hope my little boy won’t make us miss anything (thank goodness for DVR!). But one of the other highlights of all these fun sports weekends are the SNACKS! Now, normally we would head on over to Wally World and peruse the frozen food snacks and load up our cart with pizza rolls, mozzrella sticks, loaded potato skins and then go find the chips and dip, maybe some cookies or brownies… <squealing tires> NOT THIS YEAR!!!
Enter… Pinterest! If you are not yet a member of Pinterest, leave a comment below with your e-mail and I will be happy to invite you! So when I knew I was not going to allow myself to eat the frozen food fest, I searched on Pinterest for “skinny receipes.” I found some fantastic sounding recipes (check out my Skinny Recipes To Try pinboard). So for the big games this weekend I whipped up Skinny Seven Layer Bean Dip, Salsa Roll-Ups, Mozzarella Sticks and Crab Rangoon. We haven’t tried the Mozzarella Sticks yet, but the recipe sounds A-mazing! I also played with the Skinny Seven Layer Bean Dip and Roll Ups to make them even skinnier! Here are the recipes with the calorie counts as calculated by My Fitness Pal.
Skinny Seven Layer Bean Dip
- 1 (15 1/2 oz) can fat-free refried beans
- 1 tbsp chili powder
- 1/2 tsp ground cumin
- 1 cup low-fat sour cream
- 1 cup shredded Kraft 2% Cheddar cheese
- 3 green onions, sliced
- 1/3 cup sliced black olives
- 1 tomato, chopped
1. Mix beans, chili powder and cumin together; spread onto bottom of a 9 inch pie pan.
2. Top with layers of remaining ingredients and refrigerate several hours.
3. Serve with baked tortilla chips.
Yield: 32 Servings
Serving Size = 2 tbsp per serving. 25 Calories per serving
Skinny Salsa Roll-Ups
- 4 oz. (1/2 of 8-oz. pkg.) 1/3 less fat cream cheese, softened
- 3 Tbsp. your favorite salsa
- 4 flour tortillas (6 inch)
- 1/2 cup mexican style 2% milk finely shredded cheese
- 1/4 tsp. chili powder
1. Mix cream cheese and salsa; spread onto tortillas. Top with remaining ingredients.
2. Roll up tortillas tightly. Cut each crosswise into 5 slices
10 Servings (2 little roll-ups per serving) 78 Calories per serving.
Baked Crab Rangoon
They aren’t nearly as pretty looking as restaurant crab rangoon!
- 1/8 tsp garlic salt
- 1/8 tsp Worcestershire sauce
- 14 won ton wrappers
- 1 small green onion
- 4 oz surimi imitation crab (I used one can of real crab)
- 3 oz 1/3 less fat cream cheese
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion.
Place 2 teaspoonfuls in the center of each wonton wrapper.
Moisten edges with water; bring corners to center over filling and press edges together to seal. Cover crab rangoon with damp paper towel as you work to keep wontons from drying out.
Place on a baking sheet coated with non-stick cooking spray or parchment paper.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F for 8-10 minutes or until golden brown. Serve warm.
Makes 14 Crab Rangoon (2 Per Serving) 78 Calories per serving.
Skinny Baked Mozzarella Sticks
- 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
- 1 large egg, beaten
- 2 tbsp flour
- 5 tbsp Italian seasoned breadcrumbs
- 5 tbsp panko crumbs
- 2 tsp parmesan cheese
- 1 tbsp dried parsley
- olive oil cooking spray
Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.
In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl,combine bread crumbs, panko, parmesan cheese and dried parsley.
Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs. Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).
When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 – 5 minutes watching them closely so they don’t melt.
Makes 24 pieces. 2 pieces per serving. 87 Calories per serving.
What yumminess (skinny or otherwise) are you enjoying for the Super Bowl?