Super Bowl's over and like any other get-together - sports or otherwise - there are certain foods required to celebrate in a proper fashion. You know what I'm talking about, don't you? I thought so. I love Super Bowl food and knew I had better make some plans before the weekend hit and I'm glad I did. But isn't it hard sometimes to always keep your heart and your health at the forefront? Do you get tired of passing on your favorites and feeling sorry for yourself? Well, fear not my friends I've got some options for your next event.
Buffalo wings, although delicious, can total to an astonishing 1,188 calories per serving - and you know you won't eat just one serving, right? I found a recipe by Chef Rocco DiSpirito where the wings have been replaced with low-fat chicken tenders, store-bought low fat buffalo sauce, and reduced-fat blue cheese dressing slash the calories by more than a third. Sound good? They were wonderful! My Buffalo wing loving husband said so!
No serving size was listed so I suppose we are to know how much is in a serving size, right? Two tablespoons? A quarter cup? Your guess as good as mine but I can assure you it isn't as much as what you might think ... remember ... moderation is the key to keeping your heart healthy!
Now, how about those luscious cheese stuffed potato skins? Yummy, right? Of course, but the fat from the cheese, sour cream, and butter make heart conscience eater go into cardiac arrest! Need a healthier version? Here you go ...
Prep Time: 15 mins
Cook Time: 1 h 16 mins
Total Time: 1 h 31 mins
1. Preheat oven to 425º.
2. Pierce potatoes with a fork (do not wrap in foil). Bake potatoes at 425º for 1 hour or until tender. Cool potatoes 30 minutes.
3. Meanwhile, heat bacon slices according to package directions until crisp; crumble bacon. Set aside.
4. Cut potatoes lengthwise into 4 wedges. Scoop out as much potato pulp as possible without tearing potato skins. Reserve potato pulp for another use.
5. Arrange potato skins on a foil-lined baking sheet. Coat both sides of potato skins with cooking spray; sprinkle evenly with pepper and salt. Bake at 425º for 13 minutes or until lightly browned. Sprinkle skins evenly with bacon and cheese; bake an additional 3 minutes or until cheese melts. Serve immediately with dressing.
Yield: 16 servings (serving size: 1 potato skin and 1 teaspoon dressing).
Have you noticed the serving size? Hmmm ... that's what gets us, isn't it? The potato skins ... yeah, ONE piece, that's it. That is a serving size. So how many did you plan to eat?
About 3 cups
Preparation Time: 15 minutes
Cooking/Cooling Time: 20-25 minutes
Level of Difficulty: Easy
The bottom line remains the same ... think before you eat ... eat in moderation ... adjust your recipes with lower fat choices, replace fatty milks with soymilk or if you prefer lower fat cow's milk, use baked chips or vegetables instead of greasy chips and don't be afraid to make substitutions to keep your ticker ticking.
I am ...
... a former blogger for a health site, which means eating healthy aka heart smart
which has become a passion for me. I will start at the beginning when I first
discovered I had high cholesterol.