#FoodieFriday this week is all about #superbowl party makeovers! These healthy recipes are easy to make and will score a touchdown no matter who you’re rooting for.
Whole Wheat Pita Chips with Hummus
2 whole-wheat pita breads
2 teaspoons ground cumin
1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove, peeled
Preheat oven to 350 degrees. With a paring knife, carefully cut pita breads horizontally, separating each into two rounds. Stack pita rounds and cut into 8 wedges, ending up with 32 wedges total. Place pita wedges in single layer on baking sheet and bake until crisp and golden, about 10 minutes. Cool completely.
Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in bender or food processor. Puree until smooth, adding more garbanzo bean liquid to reach desired consistency. Serve hummus with pita chips.
Makes 4 servings
Per serving: 179 calories, 6 g fat, 0.5 g saturated fat, 0 mg cholesterol, 297 mg sodium, 31 g carbs and 7 g protein.
Shrimp Won Ton Cups
2 limes, juiced 1 pound medium shrimp, peeled and deveined
1/4 cup white onion, chopped fine
1/4 cup chopped cilantro
1/3 cup ketchup
1 teaspoon hot sauce (or more)
1 tablespoon extra virgin olive oil
1/4 cup cucumber, finely diced
1/4 cup jicama, finely diced
1 avocado, finely diced
Salt and pepper to taste
30 wonton wrappers
3 green onions, green and white parts thinly sliced
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add shrimp and cook just until shrimp begin to turn pink, 1-2 minutes. Immediately remove from heat and drain. Allow to cool slightly, cut into small pieces and toss with lime juice. Cover and refrigerate for 20 minutes.
Press egg roll wrappers into mini muffin tins to form small cups. Bake at 350 degrees until crisp and lightly browned, about 10 minutes. Remove from oven and let cool. If making appetizers in advance, store won ton cups in an airtight container for 1-2 days.
In a large bowl, combine shrimp with onion, cilantro, ketchup, hot sauce, olive oil, cucumber, jicama and avocado. Mix gently and season with salt and pepper to taste. If making appetizers in advance, store filling in the refrigerator until ready to serve. When ready to serve, spoon a small amount of the shrimp mixture into each wonton cup and top with green onion.
Makes 30 appetizers
Per Appetizer: 58 calories, 2 g fat, 0 g saturated fat, 23 mg cholesterol, 140 mg sodium, 7 g carbs and 6 g protein.