This is a guest post by Jennifer Shea, Registered Dietitian at Acme Markets
If you are a football fan, you are sure to be watching the upcoming Super Bowl! A significant amount of football fans regret their snack indulgences shortly after the clock runs out, but there is no need for that anymore. ACME registered dietitian Jennifer Shea offers your readers some great “Skip the Guilt” tips, including:
Quarterback Chip and Dip
Serve baked chips, pretzels and mini whole-wheat pitas with ACME Quarterback Chip and 7-Layer “Healthified” Dip (see recipe below). Look for the nutrition iQ® excellent or good source of fiber orange tags, whole grain dark orange tag and/or red low saturated fat tags when choosing chips, breads and pitas, indicating a better-for-you choice.
Touchdown Pass Platter
Make a large veggie platter with raw celery, carrots, green peppers and blanched asparagus, broccoli spears and cauliflower. Serve with light onion dip and hummus.
Wide-Receiver Cheese, Nut and Fruit Tray
Cube reduced-fat cheddar and serve with walnuts, almonds, dried apricots and grapes.
Out of Bounds BBQ
Throw some chicken tenders and shrimp on the grill. Serve with hot sauce, low-fat honey mustard, and BBQ sauce.
Bee-Line Beverages
Non-alcoholic: green teas, diet sodas, waters.
Alcoholic: Light beer (choose your favorite). Remember, calories in light beer (typically between 90 and 110) add up quickly. Try to alternate between light beer and water, or sugar-free beverages.
Now that your favorite snacks are “healthified,” you’ll be running with the pros!
:: Quarterback Chip and 7-Layer Dip
Prep Time: 15 minutes
Serves: 8-10
Ingredients
- 1 15oz can black beans, rinsed and drained (look for beans with a nutrition iQ orange fiber tag and a yellow protein tag)
- 1 avocado, peeled, pitted and diced
- 2 jalapeno peppers, seeded and diced
- 1 cup nonfat Greek yogurt (chose a yogurt with a nutrition iQ yellow protein tag and blue calcium tag)
- 1 cup salsa, chunky
- 1 cup reduced fat Mexican Cheese mix
- 1/2 cup of Black Olives, sliced
- ¼ cup green onions, sliced
- 2 cups shredded lettuce
Directions:
Place lettuce on the bottom of a clear truffle dish or serving platter. Layer the black beans overtop the lettuce and then layer the yogurt overtop the beans. Spread the jalapenos over the yogurt. Spread salsa over the yogurt, followed by the chopped avocado. Sprinkle with cheese, black olives and green onions. Serve with Wild Harvest™ Black Bean tortilla chips, whole grain pita chips or baked tortilla chips.
I woke up this morning and made one important discovery….2 pounds of pintos are not going to work in a 4.5-quart crockpot! I’ve never made this much at once and didn’t think about it when I poured the whole bag in to my “regular” crockpot. When I checked them as I was making my coffee, I found that the soaking process had expanded them to the top of the pot! Luckily I also have a 6-quart, so I did a quick rinse and switcheroo and the beans are on! Cooking time is supposed to be 8 hours on low, but they are pretty well hydrated now and I don’t think that they are going to take that long!
