Skinny Version of Superbowl favorites

We are gearing up for our Superbowl Party this weekend!  I think we watch it for the commercials and nothing else!!

Our get-togethers always have food as the center piece and this is another reason to have  a fun-filled day full of family, friends, and food.  This year I decided to make 3 skinny versions of our favorites.  I posted the recipes below to share ~ print them off to have as appetizers even if you are not having a Superbowl party

Pizza Puffs 1+ points to 5+ points depending on toppings

Ingredients (4 servings, 6 pizza puffs each)

• 3/4 cup whole wheat flour
• 3/4 tsp baking powder
• 1 Tbsp Italian seasoning
• 1 tsp crushed red pepper flakes
• Dashes of sea salt & freshly ground black pepper
• 3/4 cup 2 % milk
• 1 egg, lightly beaten
• 1 cup shredded part skim mozzarella cheese, 1/4 cup reserved for topping
• 1/2 cup shredded whole milk mozzarella cheese
• 1/4 cup grated Parmesan cheese

ALL OF YOUR FAVORITE LOW POINTS+ TOPPINGS:

• 9 slices turkey pepperoni, chopped (1 points+)
• Sun dried tomatoes, chopped
• Pickled sweet cherry peppers, chopped
• Pineapple tidbits
• Olive Slices
• Any veggies ~ cherry tomatoes, peppers, onions, mushrooms
• Pizza Sauce for dipping

Instructions

• Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, sea salt, pepper and red pepper flakes; whisk in the milk and egg. Stir in the mozzarella and Parmesan, let stand for 10 minutes.
• Stir the batter and divide among the mini-muffin cups. Mix and match your favorite toppings making sure to press them into the dough.
• Bake until puffed and golden, 20 to 25 minutes.
• Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Meatball Sliders

Ingredients (30 sliders)

• 2 packages Store Bought Pizza Dough
• 1/2 cup part skin mozzarella, shredded
• 1/4 cup fresh basil, minced for garnish, optional

Meatballs

• 1 lb 93% lean ground beef
• 1/2 lb Lean Turkey Sausage
• 1 large egg, beaten
• 1/2 cup Italian bread crumbs
• 1/2 medium onion, chopped fine
• 1/2 cup carrots, chopped fine
• 1/2 cup celery, chopped fine
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 2 tsp Worcestershire sauce
• 1/4 cup fresh basil leaves, minced
• 1/4 cup grated Parmesan cheese
• 1/2 cup nonfat Greek yogurt
• A few shakes of sea salt and black pepper

Marinara Sauce

• 1 Tbsp extra virgin olive oil
• 1/2 onion, finely chopped
• 1/2 cup carrots, finely chopped
• 1/2 cup celery, finely chopped
• 3 cloves garlic, minced
• 28 oz can whole peeled tomatoes in juice, chop tomatoes
• 28 oz can crushed tomatoes
• 6 oz can tomato paste
• 1 cup red wine, I used Merlot
• 1/4 cup fresh basil, finely chopped
• 2 tsp crushed red pepper flakes
• 1 bay leaf (dried or fresh)
• Sea Salt and Black Pepper to taste
• Instructions
  • Preheat oven to 450F. Spray a large cookie sheet with nonstick spray. Finely chop your veggies by hand or using your food processor. The veggies are similar for the meatballs and sauce so you can chop them all at one time.
  • Combine ground beef through parmesan in a large mixing bowl. Mix up meatball ingredients. Add the Greek yogurt and continue mixing until well combined, yet not over-mixed.
  • Use a tablespoon to scoop out 1.5 inch round meatballs and space equally onto your prepared baking sheet. Place meatballs in oven and roast about 15 minutes.
  • Optional: You can “fry” your meatballs in a large NONSTICK sauce pan with 1 Tbsp Olive Oil until browned on all sides, about 5 minutes per side.
  • Heat a large sauce pan over medium heat. Add oil and onion, celery, garlic. Cook until softened, about 2 minutes. Add remaining ingredients and bring sauce to a bubble, reduce heat, and simmer for 35 minutes.
  • Add meatballs and continue simmering for 15 minutes. If using store bought pizza dough, divide into 30, 1.5 inch balls or rounds. Brush with olive oil and sprinkle with coarse sea salt and parmesan. Reduce oven heat to 400 and bake for 10 minutes or until cooked through and golden.
  • Slice rolls in half, add 1 meatball, 1 Tbsp sauce, 1 tsp mozzarella and a sprinkle of basil leaves. Serve at once.

Crispy Chipotle Potato Skins

6 Points Plus

	4 large uncooked potato(es), baking-variety, cooked, cooled and quartered lengthwise
	1 1/2 Tbsp olive oil
	1 tsp chili powder, or chipotle chili powder
	1/4 tsp hot pepper sauce
	6 slice(s) cooked Canadian-style bacon, finely chopped
	3/4 cup(s) low-fat shredded Cheddar cheese
	2 medium fresh tomato(es), diced
	3 medium uncooked scallion(s), finely chopped
	1/2 cup(s) reduced-fat sour cream Preheat oven to 425°F. Scoop out flesh of potatoes, leaving a thin layer of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.) In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese. Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 2 tablespoons sour cream per serving.