Leo Benson
CT
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Joined: 04/30/2003
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anybody making any HEALTHY Superbowl snacks? Ours won't be perfect, but as a compromise we have decided on boneless buffalo chicken tenderloins with low fat bleu cheese, baked potato skins with low fat cheddar, fat free sour cream, and turkey bacon, baked tortillas with guacamole and fresh salsa, veggies and low fat dip, and fat free chips and low fat dip. Oh yeah, almost forgot, Heineken (sp?)Light.
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SwanInWA
The Evergreen State
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Joined: 03/08/2005
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I haven't actually made this but I'm looking forward to trying it! It came from hungry-girl.com
Buff Chick Hot Wing Dip
PER SERVING (1/15th of recipe, about 1/4 cup): 68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein -- POINTS® value 1*
After receiving tons of emails about a famous (and fatty) Frank's RedHot dip, we HG-ized it for your (and our!) chewing pleasure. This stuff tastes JUST like Buffalo wings...
Ingredients:
Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free ranch dressing
1/4 cup fat-free Greek yogurt (Fage 0% is the best!)
Directions:
Preheat oven to 350 degrees.
Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.
Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!
P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread!
MAKES 15 SERVINGS
Teri--the RV.net addict!
DEAR and WONDERFUL husband Eric
(& furry faced Angus!)
Western Washington
.
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Leo Benson
CT
Senior Member
Joined: 04/30/2003
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SwanInWA wrote:I haven't actually made this but I'm looking forward to trying it! It came from hungry-girl.com
Buff Chick Hot Wing Dip
PER SERVING (1/15th of recipe, about 1/4 cup): 68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein -- POINTS® value 1*
After receiving tons of emails about a famous (and fatty) Frank's RedHot dip, we HG-ized it for your (and our!) chewing pleasure. This stuff tastes JUST like Buffalo wings...
Ingredients:
Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free ranch dressing
1/4 cup fat-free Greek yogurt (Fage 0% is the best!)
Directions:
Preheat oven to 350 degrees.
Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.
Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!
P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread!
MAKES 15 SERVINGS
I have made a version of that before and it's very good. I used low fat cheddar instead of mozz, and added low fat bleu cheese crumbles.
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Ed & Lynne
Town with rolling hills and three waterways, IL
Senior Member
Joined: 11/04/2003
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I have a big bowl of the dip in my refrigerator waiting for the game to start. This is how I made mine.
Buffalo Chicken Dip
Ingredients:
1- Rotisserie chicken, picked clean and put in large sauce pan
2 (8 ounce) packages cream cheese, softened, I used low fat
1 cup Ranch dressing, I used ½ cup Ranch and 1/2 cup Blue Cheese, I used Fat Free
1/2 cup pepper sauce (such as Frank's
Red Hot) I start with the ½ and add more to taste.
1-1/2 cups shredded Cheddar cheese,
I shredded a brick of cheese. It is not quite as oily
1 bunch celery, cleaned and cut into 4 inch pieces
Tostito’s scoops or any other’s chips or crackers of you choice.
Directions:
Put all ingredients in a large saucepot Cook, stirring until well blended and warm. Serve with celery sticks and crackers.
Ed & Lynne
Diesel pusher Travel Supreme 40DS02, 03'# 651
& Aspen
2-Polaris ATV's
Enjoying the beauty of our land and time around the campfire.
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whimstock
Beautiful El Paso, Texas
Senior Member
Joined: 08/09/2004
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This is my All-Time-Favorite Weight Watcher recipe:
It always amazes me how the soup makes this dish tastes so much like “regular” LOL Chinese food.
Chinese Beef
1 pound lean ground beef
1 chopped onion
1 chopped bell pepper
2-3 celery sticks
1 can Golden Cream of Mushroom soup
1/4 cup water
1 1/2 cup Chinese noodles
Brown beef, add water and veggies. Cover and steam at medium to low for 5 minutes. Stir in the soup, cover and cook for 20 minutes.
1 cup and 1/2 cup noodles.... = 6 points
I add some water chestnuts and some fresh mushrooms. Points remain the same. We have it on rice. 
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Leo Benson
CT
Senior Member
Joined: 04/30/2003
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had a craving for pulled pork last night. Had a pkg of PP I did up in the fall before I put the little elec smoker away for the winter. But, ugh, could derail our HLP. (Healthy Living Plan. I hate the "D" word!)
BUT, I also had a pkg of cooked diced turkey (white meat) in the freezer.
Hmmmm.....
I added the turkey to the PP and added about 1-2 tsp of liq smoke (to account for the fact the turkey was not smoked)
I sauced it up with our favorite sauce and served on multi grain buns.
Delicious. Family never suspected the turkey was in there.
I'm guessing we had about 1.5 oz of turkey and 1.5 oz PP per bun.
Maybe next smoker season I'll smoke a few turkey breasts just for this purpose.
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Leo Benson
CT
Senior Member
Joined: 04/30/2003
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anybody cooking anything healthy for Valentine's Day? I need some good ideas!
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SteveRuff
Bacliff, Texas, USA
Senior Member
Joined: 11/06/2004
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Good Sam RV Club Member
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I didn't run the points but I found a lite Strawberry Shortcake.
2/3 cup HeartSmart Bisquick
2 tsps canola oil
2 Tbl skimmed milk
1 Tbl Splenda
Mix in small bowl, divide into two equal parts, drop onto sprayed baking sheet. Bake at 350 for 9 to 12 minutes until lightly browned.
I topped this with a mix of sliced fresh strawberries, lightly sugared with Splenda, lemon juice, and water. Then topped it all with fat free sugar free whipped topping. Tasted decadent but I knew better!
Both retired. Travel with Nicky the Schnoodle. Son graduated and is teaching high school math. We still love our 2006 34' Allegro Bay XB and have 40,000+ miles on her.
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Leo Benson
CT
Senior Member
Joined: 04/30/2003
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Not Your Mama's Deviled Eggs
12 eggs, boiled, cooled, peeled, halved.
**(for perfect hard boiled eggs, especially if fresh from the hen, bring a large pot of water to boil. THEN gently ladel in the eggs and set timer for 14 minutes. After 14 minutes remove eggs to a bowl full of ice and water and make sure they're submerged. Refrigerate for a few hours. Perfect)
1/2 can white beans
fat free mayo
onion powder
ranch dressing powder
black pepper
dill weed
remove egg yolks and throw half away. (or give to dog)
puree well-drained white beans and egg yolks until fine. I do it all in food processor.
Add seasonings to taste.
add fat free mayo and pulse a few times until it reaches a smooth consistancy. Not too stiff.
Put yolk mixture in a piping bag with a star tip and fill egg whites.
Top 1/3 with a sprinkle of poppy seeds, 1/3 with finely chopped fresh green onion tops or chives, and 1/3 with sweet or smoked paprika.
Kick it up a notch:
optional:
add 1 tbsp of Sriracha Sauce (asian hot chile sauce or "Rooster Sauce"0 my new addiction
or add a tsp of horseradish
for 2 deviled eggs, you've got 1 white, 1/2 yolk, and about 1 tbsp white beans. I don't know the points. But a good blend of lean protein and fiber.
Made 4 doz for a church function and they were gone in minutes.
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Leo Benson
CT
Senior Member
Joined: 04/30/2003
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craving sausage and pepper grinder
Too much fat. So here was my delicious alternative
I had grilled chicken breast tenderloins in freezer. (Once a week I pan grill about 12, with black pepper, garlic and onion powder, and ranch powder. I delgaze pan with a mix of lite soy, balsamic, and gravy master/kitchen bouquet, turning and shaking pan so chicken is well coated. Place 2 to a bag and freeze.)
So, I thinly sliced some red pepper and onion and sauteed with a good amount of fennel seed. Use PAM spray, no fat, or perhaps just a tsp of EVOO. You can add fresh or powdered garlic, too. Then I took out my chicken and sliced into thin strips (like for fajitas). Added to the pan with some mushrooms. Sauteed til veggies carmelized.
I had some homemade lower cal, high fiber, white whole wheat hotdog buns in freezer. Added a slice of low fat provolone to a bun and filled with chicken mixture. But you could use a whole wheat wrap or pita, too.
Awesome! HAd that Italian sausage taste due to the fennel seed. I would definitely make this again.
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