Every year the Super Bowl comes around, I have a Cat Hair in my Coffee moment and throw out my healthy eating. Well, this year won’t be any different! (Well, it will be kind of different since I’ll be running before I pig out.)
Some people certainly have more will power than me, and for that, I commend them. So for those who like to save a few calories on Super Bowl Sunday, here are some recipes that won’t blow a button off your jeans.
- 12-18 whole fresh jalapeño
- 1 cup nonfat refried beans
- 1 cup shredded Monterey Jack or extra-sharp Cheddar cheese
- 1 scallion, sliced
- 1 teaspoon salt, divided
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/2 cup fine cornmeal
- Olive oil or canola oil cooking spray
- Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish. Cover and microwave on High until just softened, about 5 minutes.
- Meanwhile, combine refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.
- When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4-teaspoon measuring spoon works well). Fill each pepper with about 1 tablespoon of the bean filling, or until the pepper is full but not overstuffed (the amount will depend on the size of the pepper). Close the pepper around the filling.
- Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
- Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish. Roll each stuffed pepper in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the cornmeal mixture. Place the peppers on the prepared baking sheet. Generously coat all sides of each pepper with cooking spray.
- Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more.
TIPS & NOTES
- Make Ahead Tip: Cover and refrigerate the filling (Step 2) for up to 1 day.
- Kitchen tip: Touching hot peppers can “burn” your hands. Wear rubber gloves or wash your hands thoroughly after handling them.
Per popper: 87 calories; 4 g fat ( 2 g sat , 1 g mono ); 39 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 419 mg sodium; 119 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch, 1/2 high-fat meat
- 8 ounces reduced-fat cream cheese, softened
- 1/3 cup light mayonnaise
- 1/3 cup fat-free milk
- 2 tablespoons chopped fresh dill, plus more sprigs, to garnish
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic salt
- 1/2 pound imitation crabmeat (surimi), coarsely chopped
- 6 tablespoons grated Parmesan cheese
- Sliced carrot, celery, cucumber and radishes, for dipping
1. Heat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
2. In a large bowl, combine cream cheese, mayonnaise, milk, dill, Worcestershire sauce and garlic salt. Fold in imitation crabmeat. Spoon mixture evenly into prepared pie plate. Sprinkle Parmesan cheese evenly over top.
3. Bake at 350 degrees F. for 25 to 30 minutes until lightly browned. Cool slightly.
4. Garnish with dill sprigs and serve with sliced vegetables.
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 pounds ground turkey breast
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- Cooking spray
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons minced sweet gherkin pickle (about 2 small)
- 1/8 teaspoon freshly ground black pepper
- 12 (1-ounce) dinner rolls
- 6 curly leaf lettuce leaves, torn in half
- Combine first 4 ingredients in a large bowl. Add cheese, stirring with a fork just until combined. Divide turkey mixture into 12 equal portions, shaping each into a 1/4-inch-thick patty.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done. Place patties on a large baking sheet in a single layer. Repeat procedure with remaining patties. Cool patties to room temperature. Cover with plastic wrap; freeze until firm. Place in a single layer in zip-top plastic bags; freeze up to 3 months.
- Thaw patties overnight in refrigerator.
- Preheat oven to 400º.
- Coat a large baking sheet with cooking spray. Place patties on baking sheet in a single layer; cover with foil. Bake 10 minutes or until thoroughly heated. Keep warm.
- Combine mayonnaise, pickle, and 1/8 teaspoon pepper in a small bowl. Cut rolls in half horizontally. Spread about 1 teaspoon mayonnaise mixture on bottom half of each roll; top each with 1 turkey patty and 1 piece lettuce. Cover with tops of rolls. Serve immediately.
Even though some of these aren’t meat-free, I still think they all look delicious!
For more game day recipes, check out this post.