Super Bowl Recipes for Fit Moms!

I'm helping us all out by gathering some ideas for this weekend's Super Bowl. If you're like me, you don't really care about the game or the day at all, but for some reason, we ALL must attend a Super Bowl party! I can't even tell you who's in it! Don't tell my husband I said that! ;) Oh well, I'm always up for a party :) I wasn't shocked that Super Bowl ranks only second to Thanksgiving in the amount of calories consumed by American's! Most of it is just greasy appetizers and dips. But, maybe we can alter them, or make some fit mom friendly recipes just for us! I'll keep adding to the list, so check back through the week!

I'm really against eating "light" and "fat free" things, but I know this is a favorite and I have many friends and clients that follow Weight Watchers.

Lighter Buffalo Chicken Dip
Weight Watcher Recipes

Servings: 9 • Serving Size: 1/2 cup • Old Points: 3 pts • Points+: 3 pts

Calories: 107.9 • Fat: 4.9 g • Carbs: 5.4 g • Fiber: 0 g • Protein: 10.3 g

Ingredients:
4 oz reduced fat cream cheese, softened

1 cup fat free sour cream

1/2 cup Franks hot sauce (or whatever hot sauce you like)

1/2 cup crumbled blue cheese

1 tsp white wine vinegar

2 cups (14 oz raw) cooked shredded chicken
Directions:
Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm. Makes 5 1/2 cups.

Mexican Chicken Dip
Just made this one last night! Easy enough and you can serve with rice, on tortillas, or with chips. Yummy and not too bad for you.

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)


- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)

- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)

- Can of Corn, drained.

- Can of Rotel

Directions:

Put frozen chicken in the crock pot.

Put Cream cheese on top of the chicken.

Dump in the Black Beans (make sure they are drained & rinsed!!!)

Dump in the drained corn.

Dump in the Rotel, Cover & cook in your Crock Pot on low for 6-8 hours. Every 2 hours, I stir the ingredients.You can shred the chicken when it is done, or just leave it as tenderloins.
After 6 hours, turn the crock pot off & let it sit for about 30-45 minutes. It is a little soupy, but letting it sit causes it to not be as soupy. Serve this over rice. The rice soaks up some of the soupy-ness. It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch. I actually like it better on the 2nd day, when it isn't as soupy. So, you could make this the day before & then keep it in your fridge overnight.
Easy. Good. Healthy.

Cucumber Flatbreads- a really cute, yummy, and easy appetizer!

Roughly 2 cucumbers

Bag of flatbread
1 cream cheese (the 8 ounce box)
1 packet of Italian Seasoning
Lemon Juice (I just buy the bottle that is in the fruit/veggie section)

In a bowl combine the cream cheese, Italian packet and lemon juice (keep adding a little at a time until the taste is to your liking). There is no measurement it is just what you like.

Cut the flatbread in rectangles and spread the cream cheese combo then place a cucumber wedge on top.

Refrigerate until you are ready to serve.

Southwestern Black Bean Salad
I'm a sucker for anything mexican or anything with avacados in it! Yum! This looks good even as a dip for tortilla chips.

Weight Watcher Recipe

Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts

Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g Sugar: 1.2 g

Sodium: 137.8 mg
Ingredients:

1 15.5 oz can black beans, rinsed and drained

9 oz frozen corn, thawed

1 tomato, chopped

1 small hass avocado, diced

1/4 cup red onion, chopped

1 scallion, chopped

1 lime, juice of

3 tbsp extra virgin olive oil

1 tbsp cilantro

salt and fresh pepper

Directions: Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Creamy Spinach Dip


http://www.eatingwell.com/recipes/creamy_spinach_dip.html
Try this light spinach dip made healthier with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per serving when compared to traditional versions. Serve it with pita chips and crunchy vegetables or spread it on a sandwich.

About 2 1/2 cups
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

•1 small shallot, peeled

•1 5-ounce can water chestnuts, rinsed

•1/2 cup reduced-fat cream cheese, (Neufchâtel)

•1/2 cup low-fat cottage cheese

•1/4 cup nonfat plain yogurt

•1 tablespoon lemon juice

•1/2 teaspoon salt

•Freshly ground pepper, to taste

•6 ounces baby spinach

•2 tablespoons chopped fresh chives

Preparation

1.Pulse shallot and water chestnuts in a food processor until coarsely chopped. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined. Add spinach and chives and pulse until incorporated.

Nutrition
Per 1/4-cup serving : 54 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 10 mg Cholesterol; 4 g Carbohydrates; 4 g Protein; 1 g Fiber; 222 mg Sodium; 102 mg Potassium
Exchanges: 1 vegetable, 1/2 fat

Tips & Notes

•Make Ahead Tip: Cover and refrigerate for up to 3 days. Stir before serving.