Super Bowl…doesn’t have to be Super Fat!!! QUATRO

Opposing Sides Two Bean Dip

2 Points Plus

12 Servings

Ingredients

15 oz canned great northern beans, drained  

1/2 c raw onion, divided (chopped)  

1 oz Parmesan cheese, fresh, grated  

1/2 t table salt, divided  

1/2 t black pepper, divided  

2 cloves garlic, minced, divided (medium)  

15 oz canned black beans, drained  

4 oz canned green chili peppers, chopped  

1/4 t Ground Cumin Seed  

1/2 c low-fat shredded cheddar cheese  

1/2 c scallions, sliced tops  

Instructions

Combine the Great Northern beans, 1/4 cup chopped onion, Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 garlic clove in a food processor; process until smooth.

Spoon white bean mixture into a bowl on one side; set aside.

Combine the black beans, 1/4 cup chopped onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 garlic clove, chilies, and cumin in a food processor; process until smooth.

Spoon black bean mixture into other side of bowl containing white bean mixture

Sprinkle cheddar cheese and green onions between 2 bean dips.

12 servings -serving size: about 3 tablespoons dip

From "Cooking Light"

Super Bowl…doesn’t have to be Super Fat!!! Part Tres

 

 

I am liking this junk on the cucumber slice that you might normally put on a big carb filled cracker!

 

Basil  and Crabmeat Topped Cucumbers

0 Points Plus

18 Servings

Ingredients

1 medium English cucumber  

3 oz light cream cheese  

2 T reduced-calorie mayonnaise  

1/8 cups dried basil  

2 T red onion, finely chopped  

2 t lemon zest  

8 oz lump crabmeat  

2 T capers  

Instructions

Score cucumber lengthwise with tines of fork if desired.

Cut into 36 (1/4-inch) slices.

In small bowl, beat cream cheese with electric mixer on low speed until creamy.

Beat in mayonnaise until well blended.

Stir in chopped basil, onion, lemon peel and crabmeat.

Spread or pipe about 1 teaspoon crabmeat mixture on each cucumber slice.

Sprinkle with capers, if desired. Garnish with basil leaves, if desired.

From "Eat Better America"

Super Bowl…doesn’t have to be Super Fat!!! Part Dos

Cucumber Slices Provençal

0 Points Plus

8 Servings

Ingredients

1 large cucumber

1 T dried basil  

3 T shredded part-skim mozzarella cheeses  

1/3 serving(s) Sun - dried tomato paste-see recipe  

Instructions

Make lines or indentations lengthwise down cucumber at 1/4-inch intervals, using vegetable peeler or tines of fork.

Cut cucumber into 32 slices, 1/2 inch each.

Place on paper towels to drain.

Spread each slice with about 1 teaspoon tomato spread. Sprinkle each with about 1/2 teaspoon cheese.

Serve immediately, or refrigerate up to 1 hour.

Top each slice with basil leaf (if desired) just before serving

Sun Dried Tomato Spread 1 cup

1 Points Plus

8 Servings

Ingredients

6 oz Contadina Tomato Paste, with 100% Tomatoes  

1/4 tsp table salt  

1/3 cup(s) Classico Sun-Dried Tomato Pasta Sauce, drained (try to use water pack, not oil)  

1/2 tsp garlic clove(s), crushed  

1/2 Tbsp dried basil  

1/2 tsp sugar  

1/2 tsp garlic salt  

1 Tbsp olive oil  

Instructions

In a blender or food processor, mix tomato paste, basil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste.

Chill in the refrigerator until serving.

Super Bowl…doesn’t have to be Super Fat!!!

I have been a little lax again this week in my posting, I can only apologize by telling you that this last class is killing me!  (But the end is in sight for this my friends, can I get a shout out!!!)  So to keep it simple, in the next few days I am going to post as many low in Points versions of recipes to make our Super Bowl celebrations a great big Fat success, without keeping our derriere’s the same way!!! Not a lotta talking, just some Super Survival for the big game peeps!

Mushroom Olive Bruschetta

2 Points Plus

20 Servings

Ingredients

4 oz canned mushrooms, drained  

4 oz olive(s), I prefer Kalamata  

2 T capers, drained  

1 clove garlic, sliced  

1 T balsamic vinegar  

10 slices toasted french bread  

2 T olive oil, extra virgin  

Instructions

Mix mushrooms, olives, capers and garlic in food processor bowl.

Cover and process by using quick on-and-off motions until finely chopped.

Add oil and vinegar; process just until mixed (do not overprocess).

Spread mushroom mixture on toasted bread. Cut slices in half.

From "Eat Better America"