Sunday, February 7, 2010

Superbowl Yums…

I got this AWESOME book from Santa this past year. I been getting the emails from Hungry Girl for such a long time now. Before it was really big with everyone and before started doing segments on the Rachel Ray show.

Well anyway, I made 3 recipes for the Superbowl. One of them was a flop because I didn’t have the right ingredients.

The first was a recipe for guacamole. Made with, you would never guess by the taste, PEAS! Yeah. Everyone, including the guys thought it tasted EXCELLENT. It was sooo good.


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I didn’t have a picture, it got eaten up too quick! But, it did look just this yummy… I served it with tortilla chips and veggies. Super good on red bell peppers.

Holy Moly Guacamole from Hungry Girls 200 under 200

One 15 oz. can peas

1/2  cup mashed avocado

1/3 cup chopped tomatoes

1/4 cup chopped onions

1/4 cup fat-free plain yogurt (it calls for ff Greek yogurt but I couldn’t find it)

4 tsp lime juice

1/2 tsp of each-chopped garlic and garlic powder

1/2 tsp

1/4 tsp salt

1/8 tsp of each-black pepper, ground cumin, and chili powder

Mash peas in a medium bowl, add avocado, yogurt, lime juice, garlic, and seasonings. Continue to mash until blended.

Stir in tomatoes and onions.

Makes 6 servings – 1/3 cup= 1 serving 78 calories



(Image from

This also was too good to get a picture of. I served it with tortilla chips and it was really good with the veggies too.


Crazy-Creamy Spinach Artichoke Dip

One 10-oz. package frozen chopped spinach, thawed and drained very well

One 14-oz. can artichoke hearts (packed in water), drained very well and chopped

One 8-oz. container fat-free cream cheese, room temperature

Half an 8-oz. can water chestnuts, drained and chopped

1/4 cup fat-free sour cream

1/4 cup fat-free mayonnaise ( I cut the mayo out because the hubby doesn’t like it and just doubled the sour cream. It still turned out perfect.)

1/4 cup reduced-fat parmesan-style grated topping

3 tbsp. minced shallots

2 cloves garlic, minced

1/4 tsp. salt

1/8 tsp. cayenne pepper

If you want to serve this dish hot preheat oven to 350 degrees.  (I strongly suggest this!)

In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping.

Add the salt and cayenne pepper, and then stir until smooth.

In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.

To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.

If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

Makes 8 servings 1/3 cup=1 serving 91 calories


If anyone uses these recipes, please tell me how they turned out for you!


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