Getting ready for SuperBowl

Ok, so I know superbowl is just a little bit away, but I wanted to make sure everyone was prepared ahead of time! I have whipped up some recipes that everyone is sure to enjoy!

And notice, most of the recipes I have added a tip about preparing early, so you dont have to be in a total rush on game day!

Chinese Chicken Wingettes

Grocery List:
1/2 cup hoisin sauce

2 Tbsp reduced-sodium soy sauce

1 1/2 Tbsp each toasted sesame oil and cider vinegar

3 cloves garlic, minced

1 Tbsp grated peeled fresh ginger

1/2 tsp hot pepper sauce

2 pkgs chicken wingettes

Garnish: sesame seeds, sliced scallion

How to make it:

1. Whisk all but chicken and garnish in a bowl. Spoon 3 Tbsp into a cup; cover and refrigerate. Use as a finishing glaze.

2. Pour remaining mixture into a large ziptop bag; add chicken. Turn to coat pieces. Refrigerate overnight.

3. Heat oven to 400°F. Line broiler pan bottom with foil; coat broiler pan rack with nonstick spray. Arrange wingettes on pan rack. Bake 40 to 45 minutes, turning chicken once, until tender.
4. Heat broiler. Brush wings with finishing glaze. Broil 6 in. from heat source until crispy and glazed, about 4 minutes. Transfer to a platter. Sprinkle with sesame seeds and scallions.
Plan Ahead: You can make through Step 3 up to 2 days ahead and refrigerate. Bring to room temperature before glazing under the broiler.

Nutritional Information:

makes 12 wings

173 cal.

12g fat

0g fiber

4 WW points
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Potato Skins with Buffalo Sauce

Grocery List:

4 medium baking potatoes, scrubbed

2 Tbsp butter, melted

1 Tbsp hot-pepper sauce

1⁄2 tsp salt

1⁄4 tsp onion powder

1⁄2 cup bottled lite blue cheese dressing

How to make it:

1. Heat oven to 350°F. Pierce potatoes in 2 or 3 places with a fork.

Bake directly on middle oven rack 45 to 55 minutes until tender when pierced.

Increase oven temperature to 450°F.

Have a rimmed baking sheet ready.

2. When cool enough to handle, cut potatoes lengthwise in quarters.

With a spoon, scoop pulp from skins, leaving a 1⁄4-in.-thick shell (reserve pulp for another use). Place skin side down on ungreased baking sheet.

3. Mix butter, hot sauce, salt and onion powder in a small bowl.

Brush evenly on potatoes.

Bake 15 minutes or until browned at edges and crisp.

Serve with blue cheese dressing for dipping.

Nutritional Information:

Makes 8 skins

237 cal

12g fat

1g fiber

6 WW points

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Perfect Bruschetta

Grocery List:

31⁄2 Tbsp extra-virgin olive oil

1 tsp minced garlic

Eight 1-in.-thick slices Italian bread, preferably with a soft crust

1 lb (about 6) ripe plum tomatoes, seeded and diced

1⁄4 cup chopped fresh basil leaves

1⁄2 tsp salt

Freshly ground black pepper, to taste

1⁄4 cup coarsely shredded Parmigiano-Reggiano cheese

How to make it:

1. Put 1 oven rack in middle position.

Heat to 450°F.

Line a rimmed baking sheet with foil.

2. Mix 11⁄2 Tbsp oil and 1⁄2 tsp garlic in a large bowl. Brush both sides of bread with oil mixture and place on lined baking sheet. Bake 5 minutes, or until lightly toasted.

3. Meanwhile, in same bowl, combine remaining 2 Tbsp oil and 1⁄2 tsp garlic, the tomatoes, basil, salt and pepper.

4. To serve: Top toasted bread with tomato mixture; sprinkle with cheese.

Nutritional Information:

makes 8 slices

263 cal.

15g fat

3g fiber

6 WW points

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Chipotle Shrimp Bites

Grocery List:

1 3/4 lb raw large shrimp, peeled and deveined

1 bottle (12 oz) beer

3 large cloves garlic, peeled and smashed with side of knife

1/4 tsp salt

3 chipotle chiles in adobo sauce, seeded and minced, plus 1 Tbsp adobo sauce

1/3 cup light mayonnaise

2 Tbsp each chili sauce and minced red onion

1 tsp grated orange zest

1 Tbsp orange juice

1/4 cup chopped cilantro

36 large restaurant-style tortilla chips

Garnish: finely shredded iceberg lettuce, diced avocado, cilantro leaves

How to make it:

1. Place shrimp in large, deep skillet in a single layer; add beer, garlic and salt.

Turn heat to medium. Slowly poach shrimp 10 minutes, turning shrimp after 5 minutes, until just cooked through (beer will just be approaching a simmer at this point). Remove shrimp with slotted spoon to bowl and cool. Bring beer and garlic to a boil; boil 8 minutes, or until reduced to 3 Tbsp, skimming surface once or twice. Strain into a bowl. Add garlic and mash; cool.

2. Add chiles, adobo sauce, mayonnaise, chili sauce, red onion, orange zest and juice, and chopped cilantro to beer mixture; whisk dressing until blended.

3. Cut shrimp into 2 or 3 pieces each and add to dressing; toss to coat.

4. To serve, top tortilla chips with shredded lettuce and shrimp mixture. Garnish with diced avocado and a cilantro leaf.
Plan Ahead: You can make through Step 3 up to 2 days ahead and refrigerate.

Nutritional Information:

Makes 36 nachos

160 cal.

6g fat

1g fiber

4 WW points

***HAVE A GREAT WEEKEND!***