By the 13th day of January most of us have broken our New Year's Resolutions if we had made any at all. Certainly for most who had made a resolution for weight loss will see it fade away before Super Bowl. The last big game of the season lends itself to fried hot wings, pizza, and other fatty foods.
So this year I am asking for you to enter your healthier versions of these and other healthy, delicious game day recipes before January 17th. Recipes will then be tried and a winner declared by January 24th so all of we have time to plan our Super Bowl menu and grab all of our ingredients ahead of time.
I promised to add my own recipes to my blog for Super Bowl. So here is my most requested seven layer bean dip recipe a bit healthy but still in serious need of portion control.
Seven Layer Bean Dip
1 can vegetarian refried beans
1 16 ounce low fat or no fat Sour Cream
1/2 package taco seasoning mix
2/3 cup favorite salsa
3 green onion sliced
1 small tomato
1/4 cup grated cheese
1 small can sliced olives
Open can of beans mix together as spreading around a large platter. Carefully mix 1/2 package of taco mix and sour cream in it's own container or Ziploc. Spread sour cream mix 1/2 inch inside over the beans. Add the salsa over that and spread close to the edge of the sour cream. Add the rest of your toppings one layer at a time. Serve immediately or chilled. This will serve a whole bunch of people, 10-12.
Serve with baked pitas or baked tortilla chips.
Enter your recipes in comments and the winner will be notified. Second place winner will be randomly drawn from all entries.
Subscribe to:
Post Comments (Atom)
Posts
Here is my recipe for the Super Bowl: Submitted by Claudia
ReplyDeleteColorful Vegetable Salad
3 Cups broccoli florets
3 Cups cauliflowerets
1 Cup cherry or grape tomatoes, halved
1 red onion, sliced
1 small can pitted ripe olives, drained and sliced (or use pre sliced)
1 envelope ranch salad dressing mix
2/3 cup vegetable oil
1/4 cup vinegar
In a large bowl, toss the broccili, califlower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad and toss. Refrigerate for at least 3 hours. Yield: 10 servings (can be doubled for more people)