Score with these Super Bowl party treats

The big game doesn't have to equal a big gain. Here are some healthy snacks I've developed to help you create a winning Super Bowl party. I guarantee you that these recipes are so delicious and satisfying, your guests won't miss all those greasy, fattening chips and dips!



Tortilla Roll-Up Appetizer

2 oz. fat-free cream cheese, softened
2 oz. lite cream cheese, softened
5 green onions, sliced
1/4 cup salsa
2 oz. lite or reduced-fat cheddar cheese, shredded
5 (8-inch) whole wheat or spinach tortillas
1/4 cup chopped black olives
1/2 cup iceberg lettuce shredded

In a medium bowl, use a hand mixer to blend cream cheeses until soft. Add onion, salsa, and cheese. Stir until well combined.

Divide cream cheese mixture among tortillas. Spread thin layer on each. Sprinkle each tortilla with black olives and lettuce.

Roll each tortilla, and refrigerate about 4-6 hours before slicing. Just before serving, slice each tortilla roll into 1-inch pieces.



Spinach and Artichoke Dip

1 cup frozen spinach, drained and thawed
1 cup cooked sliced artichoke hearts
1/4 cup white onions, chopped
1 tsp. fat-free Italian salad dressing
1/2 tsp. lite salt
Freshly ground pepper
1 cup lite sour cream
2 Tbsp. dried onion
1 tsp. garlic powder
1 Tbsp. capers
3 Tbsp. grated Parmesan cheese

In large mixing bowl, combine spinach, artichokes, onion, and salad dressing. Sprinkle with salt and pepper.

Fold in sour cream, and blend well. Add dried onion, garlic, and capers. Mix in Parmesan cheese. Chill for at least 1 hour.



BBQ Chicken Skewers

24 or 32 oz. boneless, skinless chicken breast
1/4 cup BBQ sauce
1-2 Tbsp. hot sauce
2 Tbsp. water
2 green peppers
4 packets brown sugar artificial sweetener
Kabob skewers

Preheat grill or oven to 400 degrees.

Cut chicken into cubes. In a small bowl, combine hot sauce, water, sugar substitute, and half of the BBQ sauce. Toss chicken in marinade to coat.

Cut green pepper into 1-inch squares. Alternate chicken and pepper on skewers; grill or cook in oven. While cooking, brush remaining BBQ sauce over skewers.

Cook approximately 10-15 minutes, or until chicken is no longer pink.



Buffalo Chicken Tenders

1-1 1/2 pound boneless chicken tenders
3 Tbsp. lite margarine
1-2 Tbsp. hot sauce
1/4 tsp garlic powder
1/8 tsp lemon juice
Nonfat cooking spray

Preheat oven to 375 degrees.

Melt margarine in small sauce pan. Whisk in hot sauce, lemon juice, and garlic powder.
Place chicken tenders on baking sheet coated with nonfat cooking spray.

Drizzle hot sauce mixture over chicken. Toss chicken to coat well. Bake approximate 15-20 minutes, or until chicken is cooked through. Serve warm over salad with celery sticks and fat-free blue cheese dressing, if desired.



Vegetarian Chili

1 large onion, finely chopped
1 green pepper, seeded and finely chopped
6 cups canned low-sodium stewed tomatoes
2 cups canned pinto beans, drained and rinsed
2 cups canned kidney beans, drained and rinsed
1/8 tsp. ground cloves
Dash of allspice
2 Tbsp. chili powder
1 Tbsp. cumin
Nonfat cooking spray

Sauté onion and green pepper in a Dutch oven coated with nonfat cooking spray. Add the remaining ingredients and simmer until flavors are blended.

Heat and serve.



Low-Fat Brownies

3/4 cup sugar
1/2 cup flour
1/2 tsp. baking soda
2 egg whites, lightly beaten
1 tsp. vanilla
2/3 cup unsweetened applesauce
1/4 cup unsweetened cocoa powder

Preheat oven to 350 degrees.

Spray a square nonstick baking pan (8-inch x 8-inch) with cooking spray.

Combine all ingredients in a large mixing bowl. Blend well. Pour batter into pan, and bake 20-30 minutes until baked.

To test if batter is done, insert a toothpick. If it comes out clean, brownies are done.

Remove from oven, and let cool for 5 minutes in pan. Gently remove from pan. Place on wire rack. When cool, cut into 8 squares.

That’s it for this year. Check back next year for another installment of my annual Super Bowl party treats!