Healthy playoff party recipes
The Seattle Seahawks are in the playoffs and that means parties with plenty of football food.
Diana Dillard, a culinary instructor at Shorewood High School in Shoreline, has some healthy recipes that will add to the festivities rather than your waistline.
Reduced Calorie Nachos
This quick-and-easy party dish is lower in fat that the traditional version, but just as tasty. Since nearly everything comes in a bag or a can, it can be prepared in just a few minutes. The ring-shaped dip surrounds chips in the center of the plate.
1 (16-oz) can Fat free refried beans
3/4 cup Salsa
1 1/4 cup Shredded Reduced Fat Mexican Cheese Blend or Cheddar (from 8-ounce bag)
1 (12 oz) bag Multigrain, whole grain, or corn tortilla chips
1/4 cup Chopped tomatoes
1/2 cup Reduced fat sour cream
1-2 Tbsp Chopped fresh cilantro leaves
In a small bowl, stir together the beans and salsa. On a large microwave-safe dinner plate, spread out the bean/salsa mixture in a large ring, leaving clear about a 4-inch circle in the center of the plate where the chips will go later. Sprinkle 1/2 cup of the cheese on the beans/salsa mixture.
Microwave on high for 2 minutes. Remove the plate from the microwave, pile the chips in the center of the plate, and sprinkle the remaining 3/4 cup cheese over the chips and bean/salsa mixture. Microwave on high for 1-2 minutes.
Top the bean/salsa mixture with tomatoes, sour cream, and cilantro. Serve hot with remaining chips on the side. Dip can be spooned onto chips, or chips can be used as scoops.
Optional ingredients to add along with the tomatoes: roasted corn, canned chopped green chilies, chopped green onion, black beans, and/or chopped avocado.
Chicken & Hominy White Chili
Makes about 2 quarts.
8 6-inch Corn Tortillas
1/4 cup Canola Oil
1/2 tsp Salt
1 tbsp Canola Oil
3/4 lb Boneless, Skinless, Chicken Breast cut into 3/4 in. pieces
1/4 tsp Salt
1/2 tsp Freshley Ground Pepper
1 cup Small Diced Onion
1 tsp Minced Garlic
1 3/4 oz pkg Calssic Ranch Seasoning and Salad Dressing Mix
1 4oz can Mild Chopped Green Chilies
1 tsp Ground Cumin
1 tsp Dried Oregano
2 14oz cans Reduced Sodium Chicken Broth
2 cups Lowfat Milk
2 15oz cans White Hominy, drained and rinsed
Slice the tortillas in half and then into ¼ inch strips.
Heat ¼ cup of canola oil in a shallow pan and when oil is hot add half of tortillas strips and gently move them around with a slotted spoon until tortillas are lightly browned. Remove from oil and place onto a paper towel lined plate to absorb excess oil. Repeat with the rest of tortillas and sprinkle with salt. Set aside. Discard oil when cool.
Heat up large sauté pan and add 1 Tablespoon of canola oil. Add diced chicken to hot pan and sprinkle with salt and pepper. When chicken is browned but not cooked through remove it from pan and set aside.
Add diced onion to hot pan. (Add a little more oil at this point if needed.) Cook onion stirring constantly for 2-3 minutes. Add garlic, stir a couple of times and then add Ranch Seasoning Mix, chopped green chilies, cumin and oregano. Stir a few more times and then add chicken broth, milk and hominy.
Bring to a simmer and continue to simmer uncovered for 5 minutes. Taste for seasoning and add salt and/or pepper if desired. Add partially cooked chicken and simmer for a couple of minutes until chicken is cooked through.
Place chili into warm bowls. Top with desired toppings and sprinkle with cooked tortilla strips.
Optional Toppings; Cilantro, Low Fat Shredded Cheese, Low Fat Sour Cream, Sliced Red Pepper, Lime Wedges