Menu planning for Sunday's big game.

Even though my boys the Pats (don't hate) aren't in the Superbowl, it doesn't make it any less exciting! Here are some ideas of making low-cal snacks for the game. The big boys won't even know they are low fat :)

Date, Walnut and Blue Cheese Ball



Serving Size 2 tablespoons
Ingredients
* 1 cup (4 ounces) crumbled blue cheese
* 1 tablespoon nonfat buttermilk
* 5 ounces fat-free cream cheese, softened
* 3 ounces 1/3-less-fat cream cheese, softened
* 3 tablespoons minced pitted Medjool dates (2 to 3 dates)
* 1 tablespoon minced shallots
* 1/2 teaspoon grated lemon rind
* 1/4 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 1/4 cup minced fresh flat-leaf parsley
* 2 1/2 tablespoons finely chopped walnuts, toasted

Preparation

1. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt, and pepper; beat at medium speed until well blended, scraping sides of bowl as necessary.

2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball, using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight.

3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.

Nutritional Information
Calories:78
Fat:4.8g (sat 2.6g,mono 1.2g,poly 0.7g)
Protein:4.2g
Carbohydrate:5.3g
Fiber:0.5g
Cholesterol:12mg
Iron:0.2mg
Sodium:229mg
Calcium:74mg


Chipotle Lime Crab Crisps



Servings size 3 crisps
Ingredients
* 48 baked tortilla chips
* 1/2 cup reduced-fat mayonnaise
* 1 teaspoon chopped canned chipotle chile in adobo sauce
* 1 tablespoon fresh lime juice
* 3/4 pound lump crabmeat, shell pieces removed
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
* 2 tablespoons finely chopped peeled jicama
* 2 tablespoons thinly sliced green onions
* 2 tablespoons finely chopped red bell pepper
* 2 tablespoons finely chopped fresh cilantro
* 1 tablespoon finely chopped celery
* 1 medium avocado, peeled and diced

Preparation

Preheat oven to 350°.

Arrange tortilla chips in a single layer on 2 baking sheets.

Combine mayonnaise, chile, and juice, stirring with a whisk.

Combine crab and next 6 ingredients (through celery) in a medium bowl. Add mayonnaise mixture, stirring until well combined. Spoon about 1 tablespoon crab mixture onto each chip. Bake at 350° for 5 minutes or until thoroughly heated; top the chips evenly with avocado.

Nutritional Information
Calories:85 (35% from fat)
Fat:3.3g (sat 0.6g,mono 1.5g,poly 0.8g)
Protein:5.1g
Carbohydrate:9.1g
Fiber:1.2g
Cholesterol:18mg
Iron:0.4mg
Sodium:211mg
Calcium:44mg

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce



Serving Size 6 sticks and 1/4 cup of sauce
Ingredients
* Sauce:
* 3 medium red bell peppers
* 2 plum tomatoes, halved lengthwise
* 1/2 cup (1/2-inch) cubed French bread baguette, crusts removed
* 1 1/2 tablespoons smoked almonds
* 1 tablespoon extravirgin olive oil
* 1 tablespoon sherry vinegar or red wine vinegar
* 1/4 teaspoon Spanish smoked paprika
* 1/4 teaspoon kosher salt
* 1/8 teaspoon ground red pepper
* 1 large garlic clove
* Zucchini:
* 3 large zucchini (about 1 1/2 pounds)
* 1 cup dry breadcrumbs
* 1/2 cup panko (Japanese breadcrumbs)
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup egg substitute
* Cooking spray

Preparation

1. Preheat broiler.

2. To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.

3. Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.

4. Preheat oven to 400°.

5. To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.

Nutritional Information
Calories:170 (30% from fat)
Fat:5.6g (sat 1.3g,mono 2.5g,poly 1.3g)
Protein:8.4g
Carbohydrate:23.4g
Fiber:3.9g
Cholesterol:3mg
Iron:1.9mg
Sodium:434mg
Calcium:107mg



Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce



Serving Size 1 open face sandwich
Ingredients
* 2/3 cup fat-free sour cream
* 1/4 cup Dijon mustard
* 2 tablespoons minced fresh tarragon
* 2 tablespoons prepared horseradish
* 1 (1 1/2-pound) beef tenderloin, trimmed
* 1/2 teaspoon freshly ground black pepper
* Cooking spray
* 2 tablespoons fresh lemon juice
* 3 cups trimmed watercress (about 1 bunch)
* 1 (8-ounce) French bread baguette, cut diagonally into 16 slices
* 2 tablespoons capers
* 1/2 cup (2 ounces) shaved fresh Parmesan cheese

Preparation

Combine first 4 ingredients, stirring well with a whisk. Cover and chill.

Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinkle with juice.

Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

Nutritional Information
Calories:136 (33% from fat)
Fat:5g (sat 1.8g,mono 1.5g,poly 0.3g)
Protein:12.6g
Carbohydrate:10g
Fiber:0.6g
Cholesterol:25mg
Iron:1.7mg
Sodium:314mg
Calcium:94mg


Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette



Serving Size 1 wedge (makes 12)
Ingredients
* Flatbreads:
* 1/4 cup whole wheat flour (about 1 ounce)
* 1 cup warm water (100° to 110°), divided
* 1 package dry yeast (about 2 1/4 teaspoons)
* 2 1/4 cups all-purpose flour, divided (about 10 ounces)
* 1/2 teaspoon salt
* Cooking spray
* 1 teaspoon cornmeal
* 4 garlic cloves, thinly sliced
* Topping:
* 3 tablespoons balsamic vinegar
* 2 tablespoons extravirgin olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced
* 3/4 cup halved red cherry tomatoes (about 4 ounces)
* 3/4 cup halved yellow cherry tomatoes (about 4 ounces)
* 1 cup (4 ounces) shredded smoked mozzarella cheese
* 1/2 cup thinly sliced fresh basil

Preparation

To prepare flatbreads, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour, 1/4 cup water, and yeast in a bowl; let stand 10 minutes.

Lightly spoon all-purpose flour into dry measuring cups, and level with a knife. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl. Add yeast mixture, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Divide dough in half. Roll each half into a 9-inch circle on a lightly floured surface; place on baking sheets sprinkled with cornmeal. Lightly coat dough with cooking spray. Sprinkle dough evenly with sliced garlic; press garlic into dough using fingertips. Bake at 450° for 10 minutes or until crisp and garlic begins to brown. Remove flatbreads from oven; cool on wire racks.

To prepare topping, combine vinegar, oil, 1/4 teaspoon salt, pepper, and minced garlic in a medium bowl. Add tomatoes; toss gently.

Preheat broiler.

Sprinkle each flatbread with 1/2 cup cheese; broil flatbreads 1 minute or until cheese melts. Remove from oven; top each flatbread with half of tomato mixture. Sprinkle each flatbread with 1/4 cup basil. Cut each flatbread into 6 equal wedges.

Nutritional Information
Calories:139 (27% from fat)
Fat:4.1g (sat 1.3g,mono 2.1g,poly 0.4g)
Protein:5.3g
Carbohydrate:20.2g
Fiber:1.3g
Cholesterol:5mg
Iron: 1.4mg
Sodium: 194mg
Calcium: 73mg

Valentine's Day Feast!

Well it's our first Valentine's Day as a married couple, so it was time to whip out the china and make an amazing dinner for hubby.
here you go:

Mozzarella Basil Bruschetta

Ingredients:
6 Slice(s) 1/2 inch thick Italian bread ( i used french bread instead)
2 Tablespoon(s) olive oil
1 large seeded & chopped tomato
3 Tablespoon(s) minced fresh basil
1/4 Teaspoon(s) black pepper
1/8 Teaspoon(s) salt
6 Slice(s) halved mozzarella
Directions:
Cut each slice of bread in half; place on an ungreased baking sheet. Brush with oil. In a small bowl, combine the tomato, basil, pepper and salt. Spoon 1 tablespoonful over each piece of bread; top with cheese and remaining tomato mixture. Bake at 375 for 10-12 minutes or until cheese is melted.

Cheese and Rosemary Breadsticks

Ingredients:
1/4 Cup(s) grated Parmesan cheese
1/3 Cup(s) grated gruyere
1 Teaspoon(s) chopped fresh rosemary
11 Ounce(s) refrigerated breadstick dough
Directions:
Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.

In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Chicken Caprese

Ingredients:
2 Pound(s) cut into 1 inch pieces Roma plum tomatoes
30 cut into 1 inch pieces, no stems fresh basil
4 Tablespoon(s) divided olive oil
3 Tablespoon(s) divided, minced garlic
3 1/2 Teaspoon(s) divided Italian seasonings
1 1/2 Teaspoon(s) plus 1 T, divided salt
1 Cup(s) vegetable oil
1 1/2 Cup(s) plus 1 T, divided flour
2 Teaspoon(s) black pepper
6 boneless skinless chicken breast halves
1/2 Cup(s) white wine
1 1/2 Cup(s) heavy cream
1 Cup(s) grated Parmesan cheese
1 Pound(s) angel hair pasta
2 Cup(s) shredded mozzarella
Directions:
Tomatoes and Basil Preparation:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.

Chicken Preparation: Preheat oven to 350 degrees F. Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat. Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches. When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.

Pasta Preparation: Cook pasta according to package directions. Drain and set aside until needed.

Sauce Preparation: While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown. Slowly add 1 tablespoon of flour and stir to combine. Add white wine and bring to a boil. Boil for approximately 1 minute. Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute. Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.

Assembling Chicken Caprese: Preheat broiler. Remove chicken from baking dish and set aside until needed. Transfer pasta to baking dish and partly coat with sauce. Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken. Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.

Chocolate Creme Brulee

1 quart heavy cream

1 cup sugar

1- ounce chocolate liqueur (recommended: Godiva Liqueur

1/2 tablespoon vanilla extract

2 ounces cocoa powder

1-ounce unsweetened chocolate

11 large egg yolks
Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately.