Healthy Super Bowl Snacks?

How about 1 pt. chili, or veges with fat free sour cream dip, hummus and sliced red and yellow peppers. Popcorn.
Baked corn chips and Salsa.

Here's a couple of recipes that sound good, but I haven't tried them yet..

Mexican Beef and Cheese Wontons with Salsa

POINTS: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 18 min

Ingredients
2 sprays cooking spray
2 tsp olive oil
1/2 pound lean ground sirloin
2 oz low-fat cheddar or colby cheese, shredded (about 1/2 cup)
2 Tbsp chopped green chilies, minced
1 tsp chili powder
1 tsp ground cumin
30 items wonton wrapper(s)
1/2 cup salsa
Instructions
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.


Heat oil in a small skillet over medium-high heat. Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes; drain meat. Add cheese, chilies, chili powder and cumin; cook until cheese melts, stirring frequently, about 1 minute.


Place wonton wrappers on a flat surface; drop meat mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a “firecracker” shape. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.


Bake until wontons are golden brown, about 15 minutes. Serve with prepared salsa. Yields 5 wontons and 2 Tblsp. salsa.

AND THIS:

Layered Mexican Bean Dip

POINTS: 2
Servings: 16
Preparation Time: 18 min
Ingredients
16 oz fat-free canned refried beans
3 medium avocado, Haas, finely mashed
1/4 tsp table salt
1 tsp fresh lemon juice
1 cup fat-free sour cream
2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
1/2 cup shredded fat-free cheddar cheese
1 small tomato(es), chopped
2 medium scallion(s), sliced
10 medium olive(s), black, sliced or chopped
2 Tbsp cilantro, fresh, chopped
Instructions
Spread beans evenly over bottom of a 9 X 13-inch glass baking dish or a medium-size glass bowl.


Combine avocado, salt and lemon juice in a small bowl. Spread avocado mixture over beans; top with sour cream.


Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.


Serve immediately with jicama slices and other fresh vegetables for dipping, or chill until ready to use. Yields about 1/4 cup per serving.

I like to make healthy dips and use baked wontons or baked whole wheat pitas cut into triangles.

Blend up a can of white beans (cannelini) and a head of roasted garlic. Add a little olive oil (2 T) and some oregano.

You can also make dips with roasted red peppers and nonfat yogurt.

Or: Artichoke dip. Use a can of artichoke hearts (not a jar of marinated ones), nonfat cream cheese, nonfat sourcream, sauteed mushrooms, and some parmesan cheese. Bake in a greased dish (use the spray) for half an hour. This is vaguely a "Cooking Light" recipe.

Have fun.

Take care,
--Hattie

Devilled Eggs are always good. Use low fat mayonaise and grey poupon mustard.

Nicki