Ashley Pettit: Super Bowl Sunday slim-down snack-down - FOX 29 News Philadelphia | WTXF-TV

Ashley Pettit: Super Bowl Sunday slim-down snack-down

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CHICAGO (FOX 32 News) -

Certified nutritionist, fitness chef and personal trainer Ashley Pettit shared recipes for slimming Super Bowl Sunday snacks. They'll leave even the most macho palates feeling satisfied.

First Down French Onion Dip

Just 80 calories in ¼ Cup Serving! Less fat than most French onion dips. Serve with veggies and/or plain Popchips.

Ingredients:

  • 2 1/2 LBS Yellow Onions, peeled and sliced
  • 1 TB Cold-Pressed Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1 TB Onion Powder
  • 4 oz. Neufchatel Cream Cheese, room temperature
  • 3/4 Cup Plain Greek Yogurt (0%)
  • 1/8 Cup Flat-leaf Parsley, to garnish with

Cooking Instructions:

  1. Peel and slice the onions
  2. In a large skillet, heat oil over medium heat. Add the onions and salt and cook for 2 to 3 minutes. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the onions are soft
  3. Continue to simmer uncovered, stirring occasionally, for 15 to 20 minutes longer, or until the onions are lightly browned and caramelized-cool
  4. Place the onions in a food processor and pulse a few times to chop. Remove half of the onions and transfer them to a bowl. Add the onion powder to the remaining onion in the food processor and puree. Then add the cream cheese and yogurt and process until smooth
  5. Transfer the mixture to the bowl and fold into the chopped onions.
  6. Chill for at least 1 hour

Jalapeño Hummus Huddle

Higher in protein than most dips, not dairy-laden, and spicy which speeds up the metabolism. Serve with veggies like: jicama, carrots, celery, tomatoes, cucumber, etc.

Ingredients:

  • 2, 15-oz cans Garbanzo Beans, drained and rinsed
  • 5-5 Tb Lemon Juice
  • ½ Cup Raw Tahini
  • ½ tsp Sea Salt
  • 2 Garlic cloves, minced
  • 2 jalapeno peppers, seeded and minced
  • Pinch of Cayenne Pepper
  • Drizzled with Olive Oil

Cooking Instructions:

  1. Combine the beans and tahini in a blender
  2. Add the salt, garlic, jalapeno and blend
  3. Serve in a bowl with a sprinkle of cayenne and drizzled olive oil on top

Chicken Finger Field Goal

Cut the fat, sodium, and calories. Serve with Honey Mustard Sauce or Tangy Hot Pepper Sauce.

Ingredients For the Chicken Fingers:

  • 1/2 Cup Melted Butter – I use Earth Balance as a non-dairy version
  • Small bowl of crushed Sweet Potato Popchips
  • 1 LB of Boneless, Skinless Chicken Breasts sliced into strips
  • Salt & Pepper

Ingredients For the Honey Mustard Sauce:

  • 3 TB Dijon Mustard
  • 2 TB Honey

Cooking Instructions:

  1. Preheat the oven to 425 degrees
  2. Melt the butter and place in a small bowl, then place the Popchips in another small bowl
  3. After cleaning the chicken, cut it into strips (if you haven't purchased the breasts cut into tenders already)
  4. Soak the strips individually in the butter, then dredge them through the Popchips. Shake them off and place them on a baking sheet. Do this for all of the chicken strips.
  5. Place them in the oven and cook for 15 minutes-until browned on the outside.
  6. Meanwhile, mix together the honey and dijon mustard for a great & healthy dipping sauce!

Defense Desert Fondue

For those with a sweet tooth, try some dark chocolate, which has beneficial antioxidants and fruit, which is a lower sugar way to have a desert! Serve with KIND bar pieces or fruit of choice.

Ingredients:

  • 1 Cup Strawberries, halved
  • 1 Cup Banana, sliced
  • 1 Cup Pineapple, sliced
  • 1 Cup Wax Orchards, heated
  • 1 Cup Plain Greek Yogurt
  • 12-24 Large Wooden Skewers

Cooking Instructions:

  1. Place the yogurt in a bowl.
  2. Stir in the heated Wax Orchards and serve.
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