Recipes to Help you Not Over Indulge on Super Bowl Sunday

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As you gear up for super bowl parties this Sunday, you might be thinking “Yes, party time, lots of great albeit not as nutritious foods” or “I’m really trying hard to eat right, this party might kill my nutrition plan.” So, instead of it being an either or, how about both. Good food can taste awesome and be nutritious as well. I set out to make a few things that you could make if you’re staying home, going to a party or hosting a party.

Chips and dip are party mainstays and twice baked potatoes/potato skins are as well. So you can whip up an easy guacamole with healthier baked chips and instead of a saturated fat laden/fried potato, make this awesome chicken and bean stuffed potatoes. Only healthy ingredients allowed. Both of these can be made under 30 minutes, so it will make your party (or just dinner) prep easy.

Enjoy some good party food!

Guacamole and Chips: (serves 6)

Ingredients List

  • .5 cup tomato minced
  • .3 cup red onion minced
  • 1 clove garlic minced
  • 2 tbsp cilantro minced
  • 1 tbsp fresh lime juice -about 1/2 of a lime
  • .25 tsp cumin
  • Dash salt
  • 3 small avocados
  • 6 servings baked tortilla chips

Directions

  • *You can either mince the first 4 ingredients or use a food processor/blender to mince them. I used a blender.
  • 1. Blend the first 4 ingredients. I did not mince them since the blender did it for me. Use the pulse button so that it doesn’t turn into a liquid.
  • 2. Pour the mixture into a large bowl.
  • 3. Add the avocado and mash with a fork.
  • 4. Season the mixture with lime, cumin and a dash of salt.
  • 5. Each serving of guacamole is 3 tbsp. Serve with 1 serving of chips per person. Since chip portions vary, choose a portion that will give you 140kcal.

Nutritional Data

246 Calories (kcals)
28 Carbohydrate (g)
4 Protein (g)
14 Fat (g)
6 Fiber (g)
193 Sodium (mg)
 Mexican Pulled Chicken Stuffed Sweet Potatoes: Serves 4
 

Ingredients List

  • 2 medium sweet potatoes scrubbed and washed
  • 1 lb chicken breast tenders
  • 1 cup lower sodium chicken broth
  • 1 clove garlic chopped
  • .25 cup red onion chopped
  • 1 tbsp lime juice -1/2 lime
  • 1.5 cups black beans rinsed and drained -15oz can
  • Dash cumin
  • .75 cup salsa divided
  • 2 tbsp cilantro chopped
  • .5 avocado chopped
Directions
*Wash and scrub sweet potatoes.
  • 1. Poke each sweet potato several times with a fork.
  • 2. Dampen a paper towel and wrap around potatoes.
  • 3. Microwave for 3 minutes. Flip potatoes and microwave another 2-3 minutes until desired softness.
  • 4. Remove from microwave, cool and slice in half.
  • 5. You will have 4 halves.
  • Chicken and Beans: Start while the sweet potatoes are cooking
  • 1. Pour chicken broth and 1/2 cup of salsa into a medium large sauce pan.
  • 2. Add chicken, bring to a boil and boil 10-15 minutes until chicken is cooked through.
  • 3. Remove the chicken and let cool slightly. While the chicken is cooking boil the broth mixture down until it is about 1/2 it’s original amount.
  • 4. Add the garlic, red onion, lime and black beans.
  • 5. While the beans are cooking, shred the chicken back into the pot.
  • 6. Stir the mixture and remove from the heat.
  • Serve:
  • 1. Scoop out 1/3 of the sweet potato flesh. Reserve the extra for later use (sweet potato biscuits on the site).
  • 2. Spoon 1/4 of the chicken and bean mixture into each half.
  • 3. Top with remaining salsa and avocado.
  • 4. Serve and enjoy. Each serving is one sweet potato half.

Nutritional Data

379 Calories (kcals)
42 Carbohydrate (g)
35 Protein (g)
8 Fat (g)
13 Fiber (g)
438 Sodium (mg)

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