The Super Bowl is Sunday. And while I am a football fan, even if you are not, you can still have some friends over for some snacks and to watch the PUPPY BOWL. We are having a few people over Sunday and in planning the menu we discovered that everyone is generally SICK of the same old party food. Super Bowl or not, it is usually the same 5 items that get remade and repurchased every event. So unless you have a family tradition that you MUST upkeep, why not take a look at trying something new? We are! And I’m a creature of habit and a picky eater, so I’m always excited when I try new things. And even when I try new healthy things!
If you are into the whole health and wellness movement, and I know some of you are, you may have heard of David Kirsch. If you haven’t, I suggest you look him up as he is a total guru and super interesting to learn about. And, as a celebrity personal trainer, cookbook author, wellness expert, and jack of all trades, David really knows his stuff. Check out his website,
for more information and his online store. I decided to post a few of the recipes that appealed to me the most to add to our Superbowl table, and like I said, I’m a picky eater, so my tastes may be boring to some, so be sure to check out some of David’s other recipes if these don’t appeal to you!
SESAME CHICKEN FINGERS
This easy dish goes over well at parties. It’s also great as a light meal served with broccoli.
· 1⁄4 teaspoon light soy sauce
· 1⁄4 teaspoon Dijon mustard
· 1 teaspoon water
· 1 teaspoon turmeric
· 1 4-ounce boneless, skinless chicken breast sliced into 4 strips
· 1 tablespoon toasted black and white sesame seeds
1. In a small bowl, mix the soy sauce, mustard, water, and turmeric.
2. Marinate the chicken in the mixture up to 1 hour.
3. Coat the chicken with sesame seeds.
4. Preheat oven to 350°F.
5. Place the chicken on a nonstick baking pan.
6. Bake 12 to 15 minutes or until chicken strips are cooked through.
Makes 1 serving. Per serving: 195 calories, 26 g protein, 2 g carbohydrate,
8 g fat, 1 g saturated fat, 2 g fiber, 0 g sugar
GUILTLESS BARBECUE BURGER
Red meat need not come loaded with saturated fat. Buffalo meat tastes just as delicious as beef, but it comes much leaner. Because of its leanness, it cooks quicker as well.
· 4 ounces lean ground buffalo meat
· 4 ounces lean ground turkey breast
· 1 tablespoon Worcestershire sauce
· 2 tablespoons Dijon mustard
· 2 tablespoons low-sugar, low-sodium barbecue sauce
· 2 egg whites, lightly beaten
· Nonfat vegetable cooking spray
1. Mix all of the ingredients except the cooking spray in a large bowl.
2. Form the mixture into two patties.
3. Spray a barbecue grill or nonstick skillet with cooking spray, and heat to medium-high heat.
4. Place the patties on grill or skillet, and cook about 8 minutes per side (for medium), until cooked through.
Makes 2 servings. Per serving: 185 calories, 33 g protein, 8 g carbohydrate,
3 g fat, 1 g saturated fat, .5 g fiber, 4 g sugar
Double this recipe, making a big pot of the stuff at the beginning of the week. Whenever you are rushed and don’t have time to prepare a more elaborate lunch or dinner, serve up some leftovers. The chili always tastes better the second time around.
· Nonfat cooking spray
· 1 pound lean ground turkey
· 1 cup peeled and grated carrot
· 2⁄3 cup chopped onion
· 2⁄3 cup chopped celery
· 1 clove garlic, minced
· 2 teaspoons chili powder
· 1 teaspoon paprika
· 1 teaspoon ground cumin
· 1⁄8 teaspoon ground cayenne
· 1 141⁄2-ounce can chopped plum tomato in juice
· 1⁄2 cup low-fat, low-sodium chicken broth
· 1 bay leaf
1. Heat a 3-quart nonstick saucepan over high heat and coat with cooking spray.
2. Add the turkey, and season to taste with salt and pepper. Cook for 2 to 3 minutes, breaking up the turkey into pieces, until browned.
3. Remove to a bowl, and cover with foil to keep warm.
4. Reduce the heat to low, and add the carrot, onion, celery, and garlic. Cook for 3 to 5 minutes, until the vegetables begin to soften.
5. Add the chili powder, paprika, cumin, and cayenne. Cook, stirring, for 1 minute.
6. Increase the heat to medium, and add the tomato, stock, and bay leaf. Bring to a boil over high heat.
7. Reduce the heat to medium-low, and simmer for 15 minutes, covered.
8. Add the browned turkey, and simmer for 5 minutes more.
9. Remove and discard the bay leaf before serving.
Makes 4 servings. Per serving: 240 calories, 23 g protein, 15 g carbohydrate,
10 g fat, 3 g saturated fat, 4 g fiber, 8 g sugar
And don’t worry veggie lovers and pescetarians I didn’t forget you!!!!! Check out the following recipes by David for items that you can enjoy too!
ROASTED RED PEPPER AND ALMOND DIP
Serve this delicious dip with celery, sliced cucumber, or whole wheat crackers for a great midmorning snack.
· Nonfat vegetable cooking spray
· 1 large garlic clove, smashed
· 1⁄2 teaspoon crushed red pepper flakes
· 3 roasted red bell peppers, halved, membranes removed
· 1⁄2 cup organic raw almonds, coarsely chopped
· 1 tablespoon olive oil
1. Coat a medium nonstick skillet with cooking spray.
2. Add the garlic and red pepper flakes, and cook over low heat for 10 minutes.
3. Place cooled roasted red peppers in a food processor, and pulse until coarsely chopped.
4. Add the almonds, garlic, and red pepper flakes.
5. Pulse just until coarsely ground.
6. Slowly add the oil, and pulse one or two more times.
7. Season with salt and pepper to taste.
Makes 3 servings. Per serving: 227 calories, 7 g protein, 15 g carbohydrate,
17 g fat, 2 g saturated fat, 6 g fiber, 8 g sugar
Serve this as a snack with celery, whole-grain crackers, or cucumber. For more zip, add more cayenne or a few drops of hot pepper sauce.
· 11⁄2 cups cooked or canned chickpeas, rinsed and drained
· 1⁄4 cup nonfat plain yogurt
· 1 tablespoon chopped parsley
· 1 tablespoon minced garlic
· 1⁄4 teaspoon ground cumin
· 1⁄4 teaspoon ground cayenne
· 1⁄4 cup fresh-squeezed lemon juice
1. In a food processor, combine all ingredients.
2. Process until well blended.
3. Use immediately, or refrigerate up to 3 hours.
Makes 2 servings. Per serving: 227 calories, 12 g protein, 40 g carbohydrate,
3 g fat, 0 g saturated fat, 10 g fiber, 4 g sugar
TUNA AND SHRIMP KABOB
This is a really fun party dish and can easily be adapted to serve more people.
· 1/2 small eggplant
· 2 medium shrimp, peeled and cleaned
· 1/2 medium-sized, yellow bell pepper
· 1/3 cup water
· 4 ounces skinless tuna steak, cut into four 1-inch cubes
· 1 teaspoon Dijon mustard
· 1 teaspoon chopped fresh dill
1. Preheat oven to 400°F.
2. Cut eggplant in half lengthwise, then cut diagonally into 1/2-inch pieces; set aside.
3. Cut pepper into quarters; remove seeds and stem. Cut each piece in half.
4. Bake peppers and eggplant in foil packet for 20 minutes. Remove and cool.
5. Place peppers and eggplant on skewers.
6. Place tuna and shrimp on skewers, alternating tuna then shrimp.
7. Place all skewers in a large shallow dish.
8. Combine water, Dijon mustard, and dill in a small bowl. Mix well and pour over kabobs. Cover and refrigerate 30 minutes. Remove kabobs from marinade; discard marinade.
9. Spray grill rack with nonfat vegetable cooking spray. Place kabobs on grill. Grill tuna/shrimp skewers 2 to 3 minutes each side and veggies 4 minutes on each side.
I’m by no means any kind of chef and I don’t know how to cook well, but I think these recipes are something even the novice like me can handle! Oh and if you care, I’ll be rooting for the Packers, I do live in Cleveland after all, so no way I’m rooting for the Steelers.
Have a great weekend everyone!