The first two are dips. Control seems to go out the window while scooping some deliciousness on a cracker and it can really add up. So, just to offer a few tips on this, remember that a chip or cracker holds about a tablespoon of dip. It only takes four for you to have consumed 1/4 cup. I say the best thing to do is be smart about what you are using as your chip or cracker. The best option is to use vegetables – for obvious reasons! Here is a low down on 1 oz:
13 Tortilla chips = 140 calories
10 Baked Pita chips = 132 calories
6 whole grain crackers = 122 calories
15 cucumber coins or carrot sticks = 10 calories.
Artichokes are a big hit almost anywhere. When have you ever been to a potluck and not seen hot artichoke dip on the table. The Husband loves anything with artichokes, and as they are healthy, a “better for you recipe” is definitely worth trying.
HOT ARTICHOKE DIP
2 garlic cloves
1 green onion, chopped
1/3 cup grated Parmesan cheese
1/3 cup light mayonnaise $
1/4 cup 1/3-less-fat cream cheese
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
12 ounces thawed frozen artichoke hearts
Preheat oven to 400°. Place garlic cloves and chopped green onion in a food processor; process until chopped. Add Parmesan, mayonnaise, cream cheese, lemon juice, and crushed red pepper; process until almost smooth. Stir in artichoke hearts. Spoon mixture into a 3-cup gratin dish coated with cooking spray. Bake at 400° for 15 minutes.
Calories: 102; Fat: 6.2g; Saturated fat: 2.4g; Protein: 0.0g; Carbohydrate: 0.0g
Fiber: 0.0g; Cholesterol: 0.0mg; Iron: 0.0mg; Sodium: 235mg; Calcium: 0.0mg
SPINACH AND FETA DIP
6 ounces nonfat Greek yogurt
3/4 cup crumbled feta cheese
2 ounces 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream $
1 garlic clove, crushed
1 1/2 cups finely chopped fresh spinach
1 tablespoon fresh dill
1/8 teaspoon black pepper
Place yogurt, feta cheese, cream cheese, sour cream, and crushed garlic clove in a food processor; process until smooth. Spoon yogurt mixture into a medium bowl; stir in spinach, fresh dill, and black pepper. Cover and chill.
Calories: 75; Fat: 5.1g; Saturated fat: 3.3g; Protein: 0.0g; Carbohydrate: 0.0g
Fiber: 0.0g; Cholesterol: 0.0mg; Iron: 0.0mg; Sodium: 181mg; Calcium: 0.0mg
Lastly, I cannot NOT have the next food in my house for game day munchies. I have one son in particular that would honestly eat hot wings every single day of the week – and likely multiple times during those days. So, just for him . . .
BAKED BUFFALO WINGS
- 1 package chicken wing quarters, thawed
1 jar Buffalo Wing Sauce
2 tbsp parmesan cheese, grated
1. Wash wings in cool water, pat dry and place into plastic bag.
2. Pour Franks Buffalo Wing sauce into bag, enough to coat chicken. Let sit for 15-30 minutes.
3. Preheat oven to 375 degrees.
4. In a separate bowl, pour about 1/3 c. sauce into separate bowl along with Parmesan cheese.
5. Once wings have marinated, place them into broiler pan.
6. Brush sauce over top of all wings using a basting brush, and place into the oven.
7. Bake for 30 minutes, remove.
8. Flip all wings, re-baste top with remaining sauce from the bowl.
9. Bake for 20 minutes, then turn on the broiler to about 420 degrees. Broil for remaining 10 minutes.
10. Remove from oven, drizzle some sauce over the top, and serve.
Number of Servings: 3
Calories: 226.3; Total Fat: 9.8 g; Cholesterol: 80.1 mg; Sodium: 1,264.3 mg; Total Carbs: 2.8 g; Dietary Fiber: 0.0 g; Protein: 31.2 g
It really doesn’t get much easier than that!
I hope one of these sounds to your liking! I’m off now to basketball, wrestling, grocery shopping . . .
HAPPY SATURDAY! Hope you’ll be cheering loudly for the FALCONS tomorrow!