Super Bowl Sunday is most definitely a day of indulgence. Beer, wings, nachos, sliders -- it's all so good, but so, soooo bad. Normally. Have no fear -- with just a few simple tweaks, you can still enjoy these game-day favorites, and with only a fraction of the guilt.
Check out our secrets to making 5 Super Bowl Favorites Lightened Up:
Buffalo Chicken Dip The secret: Cut the fat with a yogurt dip, reduced-fat cheese and boneless skinless chicken.
Last year, we shared a recipe for a creamy, cheesy and spicy buffalo chicken dip. And it was delicious, but not exactly holy-shit-I-still-have-to-fit-into-my-pants-tomorrow friendly.
To make it less of a gut-buster but keep all of the flavor, mix shredded boneless skinless chicken breasts with a lighter yogurt-based blue cheese dressing (find at your local supermarket) and reduced-fat or fat-free cream cheese. Save on calories by going light on the cheese topping and using reduced-fat cheddar or mozzarella.
Be sure to serve the dip with tons of veggies like carrots, celery and colorful bell peppers. And if you're serving it with bread or crackers, use whole grain.
Seven-Layer Dip The secret: Make it Mediterranean
This 7 layer dip layers light, fresh Mediterranean flavors like hummus, kalamata olives and reduced-fat feta with fresh spinach, red onion, tomatoes and cucumber. Season the dish with a squeeze of fresh lemon and lots of black pepper. For an extra kick, use a flavored hummus like roasted red pepper, spinach and artichoke, or garlic.
Serve the colorful, layered dip with toasted whole-grain pita chips and baby carrots.
Potato Skins The secret: Use sweet potatoes and lighter toppings.
Scoop the middle out of halved sweet potatoes, bake at 375 until crisp, and top the healthful combinations like:
Pulled Pork The secret: Trim the fat, serve on slider rolls and make a homemade barbecue sauce.
This recipe from Eating Well uses a well-trimmed Boston butt and kicks up the flavor with spices like chili powder, cumin, paprika and cayenne. Be sure to skim off any extra fat from the sauce after cooking. For an even lighter version, try Martha Stewart's recipe using pork tenderloin.
Eat smaller portions by serving on whole-grain slider rolls and save on fat by serving with with a no-mayo, vinegar-based slaw and pickles.
Buffalo Shrimp The secret: Serve it as a salad.
Instead of coating shrimp in batter, deep-frying it in a vat of oil and serving it with full-fat blue cheese dressing, go light by making a few switches.
First, cook 2 to 3 lbs of peeled and deveined shrimp in a skillet with 1 tbsp butter and 1 tbsp oil. Toss with about 1/4 to 1/3 cup of your favorite hot sauce and cook for another minute.
Next, make a lighter dressing by using low-fat buttermilk and lots of fresh herbs.
Last, serve the shrimp over baby spinach tossed with halved cherry tomatoes, thinly sliced red onion, chopped celery, shredded carrots and chopped fresh scallions.
Trust us, you won't miss a thing. Happy game day!
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