Big Game, Big Taste, Little Calories: Super Bowl Faves Revamped

Tuesday, January 27, 2015

Football in the spotlight
By Elizabeth Canepari, MS, RD, Contributing Blogger

In my house football Sundays are almost a religious experience. We’ve got it all, the big screen TV, surround sound speakers, various drinks on ice, and snacks galore. As the 22 weeks of glory come to an end, it’s time to start prepping for the Big Game. Don’t get me wrong, a crispy buffalo wing sopping with hot sauce and blue cheese definitely has game day written all over it, but this year I thought I would lighten up my football spread, and boy am I glad I did! The men in my life gave their nod of approval, and I hope yours do, too.

Since these recipes are so tantalizing I couldn’t bear to post them all at once. Leading up to the Super Bowl, I will be sharing one new recipe from my lightened up spread. First up, Chicken Nacho Bites!

There’s nothing worse than a plate of nachos that have been poked and prodded until nothing is left but a bunch of chips and a few morsels of salsa. These two bite nachos not only solve that problem, but they pack a major flavor punch without the saturated fat and sodium in their traditional counterparts. Forget game day, this party snack will be a staple at all of my upcoming fiestas!

Chicken Nacho Bites
Serves: About 17
Serving Size: 3 nachos

Chicken Nacho Bites_FINAL

Nonstick cooking oil
1 pound ground chicken breast
1 packet salt free taco seasoning
½ cup canned tomatoes with green chilies; drained
1 cup 2% cheddar cheese; shredded
1 tablespoon cornstarch
1 cup fat free half-and-half
About 50 whole grain tortilla chips
1 cup vegetarian refried beans; warmed
1 cup fresh salsa
Sliced black olives; for garnish

1. Preheat oven to 350°F. Line a baking sheet with aluminum foil and coat it with nonstick cooking oil.
2. In a large mixing bowl, mix ground chicken with taco seasoning and tomatoes with green chilies. Using a teaspoon, spoon out a heaping spoon of the meatball mixture. With your hands, roll into a meatball then place on the prepared baking sheet. Repeat with the remaining meat mixture until you have about 50 meatballs.
3. To make the cheese sauce, add the cheese and cornstarch to a small bowl toss with clean fingers until the cheese is coated with cornstarch. Transfer to a medium saucepan. Slowly add half-and-half and stir continuously over low heat until mixture is thickened, about 10 minutes.
4. To assemble nachos, top each chip with 1 teaspoon of refried beans, 1 meatball, 1 teaspoon of cheese sauce, 1 teaspoon of salsa, and 1 olive slice.

Nutrition information per serving: Calories: 128, Total fat: 4 gram, Saturated fat: 1 gram, Carbohydrates: 12 grams, Fiber: 2 grams, Sugar: 2 grams, Protein: 10 grams, Cholesterol: 21 milligrams, Sodium: 277 milligrams

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