Superbowl Treats Makeover

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Are you planning a menu or looking for ideas to take to your superbowl party?  Chicken wings maybe? Did you know that those famous chicken wings are the most devoured food superbowl Sunday? In fact they are having a shortage!  

Ignore those chicken wings and re-vamp your menu this year. Here are a few fun, healthy dishes you would be sure to find at our party. Who knows, maybe your dish will be a hit!
  

Black Bean and Corn Salsa
By: Keri Cannon

1 (15 oz) can white corn drained

1 (15 oz) can yellow corn drained

2 (15 oz) cans black beans, rinsed and drained

4 Roma Tomatoes diced (can substitute canned diced tomatoes)

1 purple onion diced

1 bunch of cilantro chopped 

1 (4 oz) can of diced mild green chiles

1 packet of Italian Seasoning Mix

Juice of 2 limes

1 avocado pitted, pealed, and diced

salt and pepper to taste

optional: 2 T Olive Oil 

optional: 2 T Red Wine Vinegar

Mix together first 7 ingredients.  Slowly add seasoning,

 lime juice and avocado and optional ingredients if desired.

Easy Vegetable dip
By: Keri Cannon 

1 Cup Cottage cheese

2t fat-free powdered ranch

Blend Cottage Cheese in a food processor.  

Add Powdered ranch and blend until incorporated.

If you are a serving a bigger group then you can double or triple the recipe.

Southwestern Quinoa Salad
By: Debbie Tebbs

1 Cup quinoa, rinsed
1 1/4 Cup water
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon brown sugar
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1 teaspoon salt

Dressing
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon hot sauce(to taste)
2 tablespoons agave nectar honey

Salad
1 cup cooked black beans, drained and rinsed
1/2 cup grape tomatoes, quartered
2 scallions, chopped
1 avocado
1/4 cup pine nuts

Instructions:
In a medium sauce pan combine quinoa, water, chili powder, brown sugar, coriander, cumin and salt. Bring to a simmer and then reduce heat to low. Cover and cook for 30 minutes. Remove from heat and allow to sit covered for an additional five minutes.
Meanwhile, in a small bowl combine lime juice, olive oil, agave nectar and hot sauce. Whisk until well combined.
In a large bowl, combine cooked quinoa, black beans, grape tomatoes, scallions and avocados. Toss with dressing and top with pine nuts.

   
Toffee-Apple Dip 
By: Debbie Tebbs

1(8-oz.) package 1/3 less fat cream cheese, softened
1 (8-oz.) package toffee bits
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract

Stir together all ingredients until well blended. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.


Fruit Kabobs w/ Honey-Yogurt Sauce
By: Debbie Tebbs

2 cups plain low-fat Greek yogurt
1/4 cup honey
2 cups seedless grapes
2 cups pineapple cubes, from 1 small pineapple
2 cups melon balls (cantaloupe, honeydew or a combo)
2 1/2 cups strawberries halved or quartered

In a bowl, mix yogurt and honey. Refrigerate until well blended.


Baked Chicken Nuggets
    By: Jess Perry

1 lb. boneless, skinless chicken breasts (cut into 1" cubes)
1 egg white
1/2 c seasoned bread crumbs
2 T grated Parmesan Cheese
1/2 t basil
1/2 t oregano

In a large resealable plastic bag, combine bread crumbs, basil, oregano and cheese. In a shallow bowl, beat the egg white. Dip chicken pieces in egg white, then place in the bag and shake to coat chicken.

Place in a baking pan, coated in cooking spray. Bake, uncovered, at 400 for 12-15 mins or until the chicken is no longer pink, turning once. Serve with your favorite dipping sauce.
Makes 4 servings.

**Each serving contains approx. 195 calories, 3 g Fat, 68 mg Cholesterol, 250 mg Sodium,
10 g carbohydrate and 30 g Protein

Hummus Dip
By: Jess Perry

1 15 oz chickpeas, drained and rinsed
3 T Lemon Juice
6 T Water
2 T Tahini
1 T Extra Virgin Olive Oil
3/4 t salt
1/2 small garlic clove, minced
Pinch of Cayenne Pepper

Process the chickpeas, water, lemon juice, tahini, 2 t oil, salt, garlic and cayenne together in a blender until very smooth, about 1-1 1/2 minutes, stopping to scape down the sides of the bowl with a spatula as needed.

Transfer the hummus to a serving bowl. Cover with plastic wrap and refrigerate so the flavors can blend...about 30 mins. When serving, make a hole in the middle and drizzle the remaining tsp of olive oil in the center.

Serve with Pita Chips and veggies. One of my personal favorites is peppers and carrots!

Serving: 1/4 cup. Per Serving: 100 calories, 5 g Fat, 0 mg Cholesterol, 10 g Carbohydrates,
4 g Protein, 3 g Fiber and 320 mg Sodium

Now you have a few of our ideas to add a little bit of healthy to the snacking this Sunday. We want to know what your guests thought of your party dish. What other healthy dishes are you planning on taking? We would love to see how you share your happy! 

GO RAVENS! (can I say that?)