Healthy and delicious Super Bowl recipesYou don’t have to pack on the pounds to enjoy Super Bowl Sunday. Here are some recipes, courtesy of University Extension Educator DeeAnn Leines, that are higher in nutritional benefits and lower in calories than traditional fare:
You don’t have to pack on the pounds to enjoy Super Bowl Sunday.
Here are some recipes, courtesy of University Extension Educator DeeAnn Leines, that are higher in nutritional benefits and lower in calories than traditional fare:
2 chopped apples, with peeling
1 cup grapes
1 cup pineapple chunks
1 can mandarin oranges, drained
2 cups sliced strawberries or blueberrie4s
2 sliced kiwi
Mint leaves (optional)
3 tablespoon apple or peach jelly
1-2 tablespoons brown sugar
Mix and serve chilled on baked flour tortilla chips.
Homemade Flour Tortilla Chips
Flour tortilla shells
Cinnamon and sugar, mixed together
Place tortilla shells on a baking sheet. Spray each shell lightly on top side with cooking spray. Sprinkle cinnamon and sugar mixture on top. Using a pizza cutter, cut each tortilla shell into pie-shaped wedges or squares. Bake for 8 to – 10 minutes in a 350-degree oven. Remove from oven. Let them cool for just a few minutes and then serve them with fruit salsa.
If you are using these chips with the Stoplight Vegetable Salsa, you may want to omit the cinnamon and sugar and sprinkle them with another type of seasoning before baking them.
Frozen Fruit Cups
24 ounces fat-free strawberry yogurt
10 ounces frozen strawberries, thawed, with the juice
8 ounces canned crushed pineapple with the juice
Line 18 muffin-tin cups with paper liners.
Dice or smash bananas and place in a large mixing bowl. Stir in remaining items. Spoon into muffin cups and freeze at least 3 hours or until firm. Remove frozen cups and store in a plastic bag in the freezer.
Before serving, remove paper cups and let stand 10 minutes.
8 ounces fat-free cream cheese
¼ teaspoon garlic powder
8 small flour tortillas
1 cup chopped sweet red or green pepper
1 cup shredded low-fat cheese
2 cups fresh spinach leaves or 9 ounces frozen, thawed and squeezed dry
In a small bowl, mix the cream cheese and garlic powder. Spread about 2 tablespoons of the cheese mixture on each tortilla. Sprinkle about 2 tablespoons bell pepper and 2 tablespoons shredded cheese on one-half of each tortilla. Add spinach: 1¼ cups if using fresh leaves or 2 tablespoons if using frozen. Fold tortilla in half.
Heat a large skillet over medium heat until hot. Put 2 folded tortillas in skillet and heat for 1-2 minutes on each side or until golden brown.
Remove quesadillas from skillet, place on platter and cover with foil to keep warm while cooking remainder. Cut each tortilla into four wedges. Serve warm.
Stoplight Vegetable Salsa
2 large tomatoes, chopped
2 cans black beans, rinsed and drained
½ cup purple onion, chopped
1 can corn, drained
¼ cup fresh cilantro, chopped
1 teaspoon salt, optional
1 teaspoon pepper
1 tablespoon red vinegar
2 tablespoons olive oil
3-4 tablespoons lime juice
Mix and serve chilled.