Courtesy: Weight Watchers
Linda McLean with Weight Watchers joined Tracey McCain on the Good Morning Show to show some healthy snack ideas for your party.
CHEESE AND BLACK BEAN NACHOS
Ingredients
36 baked low-fat tortilla chips
1 cup shredded fat-free
Monterey Jack cheese
(15-ounce) can black beans - rinsed and drained
2 plum tomatoes, chopped
2 scallions. thinly sliced
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh cilantro
Lime wedges
1 Preheat oven to 400°F. Spray large baking sheet with
nonstick spray.
2 Arrange tortilla chips in single layer on baking sheet .
Sprinkle evenly with cheese. Top with beans, tomatoes,
scallions, and jalapeno .
3 Bake until heated through and cheese is melted and
bubbling, about 20 minutes. Sprinkle with cilantro. Serve with
lime wedges.
FYI To make the nachos more healthful and filling, add
a chopped red or green bell pepper along with the beans
in step 2.
PER SERVING (1/4 of dish):
222 Cal, 1 g Total Fat. 0 g Sat Fat.
0 g Trans Fat. 3 mg Chol.
434 mg Sod, 36 g Carb, 5 g Sugar,
6 g Fib, 16 g Prot 476 mg Calc.
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CREAMY MEXICAN DIP (Points Plus Value: 2)
Ingredients
1 cup(s) plain fat·free yogurt, Greek-variety recommended
1/2 cup(s) fat free salsa, hot chipotle variety suggested
1/2 medium avocado, diced
1/3 cup(s) cilantro, fresh, chopped
1/2 small uncooked red Onion(5), chopped
1/2 tsp ground cumin
1/2 tsp table salt, or more to taste
Garnish
1/4 medium avocado, diced
1 Tbsp cilantro, fresh, chopped
1 Tbsp uncooked red onion(5), chopped
Instructions
In a medium bowl, stir together yogurt and salsa until blended; stir in remaining ingredients except
garnishes. Cover and refrigerate up to 1 day.<br>
When ready to serve, transfer to a serving bowl and sprinkle with garnishes. Yields about 1/4 cup per serving.
Notes
This dip combines all those favome Mexican flavors like salsa, avocado and cilantro using fat-free Greek yogurt instead of sour cream.
It also makes a wonderful topping for tacos or other Mexican foods, then you don't have to set out separate bowls of salsa, sour cream, avocado, cilantro and onion.
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BUFFALO CHICKEN FINGERS (Points Plus Value: 5)
Ingredients
1 spray(s) cooking spray
1 1/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 16 strips total (Or 1 1/4 lbs boneless, skinless tenderloins)
1/2 tsp table salt
1/2 tsp paprika
1 tsp minced garlic
2 Tbsp fat-free margarine
4 tsp hot pepper sauce, or to taste
1/2 cup(s) fat-free blue cheese dressing
4 rib(s) (medium) uncooked celery, trimmed, cut into 4 slicks each
Instructions
Coat 8 large nonstick skillet with cooking spray and heat over medium-high heat.
Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cook until fragrant, about 30 seconds.
Remove skillet from heat; stir in margarine and hot sauce until margarine melts. Serve chicken with blue cheese dressing and celery on the side.
Yields about 4 pieces of chicken, 4 celery sticks and 2
tablespoons of dressing per serving.
Notes
Consider using reduced-fat dressing for children; not fat-free.
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Recipes courtesy: Weight Watchers International