It's time to get geared up for the Super Bowl and if you head into any grocery store, you will see plenty of tempting snacks and ideas for the big game. I have an new game plan however, which will satisfy your taste buds without packing on the pounds.
Pizza is a typical staple at kickoff time, but let’s toss aside the crust for some extra veggies and protein:
GRILLED STEAK PORTOBELLO PIZZA
8 oz. grilled flank steak, diced
1 tsp. olive oil
1 clove of garlic, chopped
12 oz. of thickly sliced portobello mushrooms
6 oz. of shredded mozzarella cheese
2 ripe Roma tomatoes, sliced
Preheat oven to 450 degrees. Mix together oil and garlic. Dip mushrooms and tomatoes in mixture and place on indoor or outdoor grill. When veggies are done, use remainder of mixture to coat steak and place it on the grill. Arrange mushrooms close together (like a puzzle) on baking sheet. Place grilled steak and tomatoes on top of mushrooms. Top with cheese and bake for about 3 minutes
Subs, heroes and in my hometown of Philadelphia hoagies usually garnish several trays at a Super Bowl party. My suggestion is to keep these caloric bundles under “wraps” and reach for a healthier alternative:
CHICKEN CAESAR LETTUCE WRAP
6 oz. piece of grilled chicken, diced
1 head of Boston lettuce
2 tablespoons of light Caesar dressing
2 oz. of shredded romaine
1 tomato, cut into wedges
Separate Boston lettuce to create lettuce cups. Mix chicken with dressing and romaine. Place in lettuce cups.
RED PEPPER TURKEY SALAD WRAP
• 6 oz. of cooked ground turkey
• 1 tablespoon of red pepper and eggplant spread (found in the ethnic food aisle at grocery store)
• 1 whole wheat low-carb tortilla
• 2 oz. fresh baby spinach
Cook turkey until juices run clear. Spread red pepper spread on tortilla. Layer spinach, followed by turkey. Roll up and enjoy.
Chips and dip or salsa have now become a staple at any party. But sometimes you need to focus on what you are using to dip, not what you’re dipping into. Salsa and guacamole can be good for you, minus the sometimes unhealthy or overindulged transporters (chips) used to get them to your mouth.
Crunch away on these delectable recipes:
CHIPS AND DIP
• ½ cup of salsa
• 1 cup Greek or non-fat yogurt
• 1 low-carb tortilla
Slice several low-carb or whole wheat tortillas into pieces and toast them. Mix together salsa and yogurt. Dip chips in yogurt mixture.
GUACAMOLE & VEGGIES
3 ripe avocados
1 small can green chilis
1 Roma tomato, seeded and finely chopped
¼ cup of Greek yogurt
1 clove of garlic
½ small onion, chopped
Juice of one lime
Remove pit and peel from avocados, and prepare tomatoes. Put onions, tomato, garlic and chilis in food processor. Place onion mixture and all items into a small mixing bowl and mix with a fork until desired consistency is reached. I like mine with some chunks of avocado left for some texture. This tastes wonderful with assorted, raw veggies.