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The holidays can be a tough time of year to eat healthy and strive for
proper nutrition. Most typical party fares are high in fat, refined
sugars, and are not always conducive to healthy eating. Don’t fret
because SBCC has brought to you nutritious recipes for a great evening of
socializing with teammates, colleagues, family and friends.
Appetizer
7 LAYER MEXICAN DIP
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1 pkg. (8 oz.) Fat Free
Cream Cheese, softened |
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1 Tbsp. Taco Seasoning
Mix |
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1 cup Chunky Salsa
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1 cup canned black
beans, drained, rinsed |
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1 cup shredded lettuce
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1 cup Shredded Non-Fat
Cheddar Cheese |
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1/2 cup chopped green
onions |
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2 Tbsp. sliced pitted
ripe olives |
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BEAT
cream cheese in small
bowl with electric mixer on medium speed until creamy. Add
seasoning mix; beat until well blended. Spread onto bottom of
9-inch pie plate or quiche dish. |
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LAYER
remaining ingredients
over cream cheese mixture; cover. Refrigerate several hours or
until chilled. |
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SERVE
with cut-up fresh
vegetables or low-fat tortilla chips. |
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Entrée
STUFFING CRUSTED CHICKEN CASSEROLE
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1-2/3 cups hot water
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1 pkg. (6 oz.)
Stuffing Mix for Chicken |
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6 small boneless
skinless chicken breast halves (1-1/2 lb.) |
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1/2 tsp. garlic
powder |
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1 bag (16 oz.)
frozen stir-fry vegetables, thawed, drained
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1 can (14-3/4 oz.)
cream-style corn |
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1/4 cup Reduced Fat
Ranch Salad Dressing |
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PREHEAT
oven to 425°F. Add
hot water to stuffing mix; stir just until moistened. Set
aside. |
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PLACE
chicken in 13x9-inch
baking dish; sprinkle with garlic powder. Top with stir-fry
vegetables. Mix corn and dressing; spoon over vegetables. Top
with prepared stuffing. Cover with aluminum foil.
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BAKE
30 min.; uncover.
Bake an additional 10 to 15 min. or until chicken is cooked
through (170°F). |
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Dessert
DOUBLE LAYER PUMPKIN PIE
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4 oz. (1/2 of 8-oz.
pkg.) Fat Free Cream Cheese, softened |
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1 Tbsp. Skim Milk
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1 Tbsp. SPLENDA
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1 tub (8 oz.) Whipped
Topping, thawed, divided |
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1 Graham Pie Crust (6
oz.) |
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1 cup Skim milk
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1 can (15 oz.) pumpkin
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2 pkg. (4-serving size
each) Sugar-free Vanilla Flavor Instant Pudding |
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1 tsp. ground cinnamon
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1/2 tsp. ground ginger
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1/4 tsp. ground cloves
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MIX
cream cheese, 1 Tbsp.
Skim milk and the Splenda in large bowl with wire whisk until well
blended. Gently stir in half of the whipped topping. Spread onto
bottom of crust. |
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POUR
1 cup skim milk into
large bowl. Add pumpkin, dry pudding mixes and spices. Beat with
wire whisk 2 min. or until well blended. (Mixture will be thick.)
Spread over cream cheese layer. |
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REFRIGERATE
4 hours or until set.
Top with remaining whipped topping just before serving. Store
leftover pie in refrigerator. |
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For more great
recipes, go to
kraftfoods.com and check out their healthy living recipes.
©2004 S B Coaches College, LLC. All
Rights Reserved
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