More Super Bowl Recipes!!!

Xan's
I make buffalo chicken bites EVERY year. I saw it on Rachael Ray and then made it in my variation. This is what I do:

1 pkg of boneless skinless chicken tenders cut into 1-2 inch pieces
flour or bisquick to coat seasoned with salt, pepper, celery salt, cayenne, (whatever seasonings you have and like on chicken)
hot sauce to taste
2 large ziplock baggies

Put the cut pieces of chicken into the ziploc baggie with hot sauce and let sit in the fridge for 30 minutes at least. Dump them out of the bag into a bowl and discard the baggie and hot sauce. Roll each piece into the flour mixtured (will be or should be kind of gooey dry LOL). Put them in one layer on a baking sheet that has been sprayed with Pam. Spray the top of them with Pam. Bake for about 15 minutes or until desired doneness. Serve with dips of choice.

Terry's

Guiltless Guacamole
8 servings, about 1/3 cup each

A half cup of regular guacamole has almost 200 calories, 86 percent of them from fat. Add a handful of chips and you're eating the calorie equivalent of a Quarter Pounder. This recipe is total genius; it substitutes green peas for most of the avocado but tastes like the real thing. Serve with baked corn tortilla chips. (Cut tortillas into 8 wedges and bake at 350 degrees or until crisp, about 9 minutes.)

1 1/2 cups thawed green peas
1 ripe avocado, peeled, pitted, and cut into 1/2-inch chunks
2 tbsp. fat-free mayonnaise
1 tbsp. fresh lemon juice
1/4 tsp. cumin
1/4 tsp. chili powder
1 tbsp. canned diced green chilies
1 /2 cup mild or medium commercial salsa
2 tbsp. diced onion
1 medium tomato, diced
Salt to taste
2 cloves garlic, minced

Combine all ingredients except garlic in a food processor or blender and blend until thoroughly mixed but not quite smooth. Stir in garlic.

1/3 cup serving: 49 calories, 2.3g fat (0g saturated fat)


Creamy Artichoke Dip
9 servings, about ¼ cup each

This yummy, zero-fat dip tastes just like the full-fat version. Serve with raw vegetables, whole grain crackers, or baked pita wedges. (Split whole-wheat pitas in half and cut each half into 8 wedges. Bake at 400 degrees until crisp, about 8 minutes.)

1 14-oz. can water-packed artichoke hearts, drained, finely chopped, and pressed in strainer to remove excess liquid
3/4 cup fat-free cream cheese
1 clove garlic, minced
1/4 cup fat-free mayonnaise
1/4 tsp. freshly-ground white pepper
Salt to taste

Mix all ingredients together in bowl. Put half of mixture in a blender, puree until smooth, and return to bowl with remaining mixture. Mix well to combine.

¼ cup serving: 58 calories, 0.5g fat (0g saturated fat)


5-Layer Mexican Dip
4 servings, about ¾ cup each

This famous party dip can be a calorie and fat fiesta, but not with this recipe. It cuts both in half without sacrificing the goodie factor. Serve with baked corn tortillas (see guacamole recipe) and crunchy raw veggies (sliced jicama "chips" are particularly good).

2/3 cup salsa
1/3 cup diced tomatoes
4 tbsp. chopped fresh cilantro
1 8-oz. can fat-free refried beans
1 /2 cup fat-free sour cream
1 /2 cup reduced-fat grated cheddar cheese
1/4 cup thinly sliced, green onions (use green tops only)

Mix salsa, tomatoes, and cilantro in a small bowl. Spread refried beans in a 9-inch pie pan. Layer sour cream on top of the beans. Combine salsa and tomatoes and spoon over sour cream. Sprinkle with cheddar cheese and garnish with sliced green onion.

Per serving: 116 calories, 1.7g fat (1g saturated fat