This week I couldn't think of much to write about regarding fitness- other than to encourage everyone to stick with your fitness plans! I know I have been very tempted to skip my workouts this past week, but I managed to get 3 in. With the weather being cold, it's certainly not as easy to get any extra walking in, but at least I'm getting in 30 minutes three times per week as a minimum. I'm going to really try to do some indoor in-front-of-the-tv stuff this week to keep my metabolism going.
So this week, inspired by the Healthy Recipe challenge for this contest, I found some healthier versions of some great looking Superbowl party food- a couple I'm going to try. Whether you are hosting the big game or going to watch it elsewhere, these recipes from WeightWatchers.com looked tasty and EASY to make. Hope you will try them!
Spicy BBQ Meatballs
POINTS® Value:
1
Servings:
30- 1 1/2 pound lean ground turkey
- 1 cup uncooked quick oats
- 2 medium egg white(s)
- 1 large onion(s), finely chopped
- 1 medium garlic clove(s), chopped
- 1/4 cup parsley, chopped
- 1 tsp dried oregano
- 1 1/2 tsp beef bouillon granules
- 1/2 tsp black pepper
- 1 1/4 cup barbecue sauce
Preheat oven to 350ºF. Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.
Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.
Meanwhile, heat barbecue sauce over medium-high heat until hot.
Pour sauce over cooked meatballs, toss gently and serve. Yields 2
meatballs per serving.
Layered Mexican Bean Dip
POINTS® Value:
2
Servings:
16
- 16 oz fat-free canned refried beans
- 3 medium avocado, Haas, finely mashed
- 1/4 tsp table salt
- 1 tsp fresh lemon juice
- 1 cup fat-free sour cream
- 2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
- 1/2 cup shredded fat-free cheddar cheese
- 1 small tomato(es), chopped
- 2 medium scallion(s), sliced
- 10 medium olive(s), black, sliced or chopped
- 2 Tbsp cilantro, fresh, chopped
Spread beans evenly over bottom of a 9 X 13-inch glass baking dish or a medium-size glass bowl.
Combine avocado, salt and lemon juice in a small bowl. Spread avocado mixture over beans; top with sour cream.
Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.
Serve immediately with jicama slices and other fresh vegetables for
dipping, or chill until ready to use. Yields about 1/4 cup per serving.
Jalapeño Poppers
Now
POINTS® Value:
3
Servings:
8
- 2 sprays olive oil cooking spray, divided
- 2 oz light cream cheese
- 1/2 cup low-fat shredded cheddar cheese
- 1 Tbsp fat-free mayonnaise
- 8 small jalapeno pepper(s)
- 1/4 cup fat-free egg substitute
- 3/4 cup cornflake crumbs
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine cream cheese, cheddar cheese and
mayonnaise; mix well and set aside. Halve jalapenos lengthwise and
remove seeds. (Oil and seeds from the peppers can be irritating — wear
gloves or put plastic bags over your hands. And don’t rub your eyes.)
Stuff jalapeno halves with cream cheese mixture.
Place egg substitute in a shallow dish. Place cornflake crumbs in a
separate shallow dish. Dip stuffed jalapeno halves into egg substitute
and then roll in cornflake crumbs to coat.
Transfer jalapenos to prepared baking sheet and coat with cooking spray.
Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving.
Dell- a Lumen