Whether you’re watching the game or just tuning in for the commercials, everyone loves a great Super Bowl party! For those of us trying to stick to our resolution of losing weight (REALLY – this will be my year!), this party could be our first hurdle.
At Slimming World USA, I’ve learned how to throw a party that, not only will everyone enjoy, but no one will have to buy bigger pants having attended! No – this is not the same old fruit and veggie tray – although they’ll be included in my menu – this is good stuff! Burgers, potato skins, even seven layer dip! The standard fare without the dreaded weight gain!
To learn more about Slimming World and how they helped me lose 75 pounds, visit the website at www.slimmingworldusa.com or give us a call – 972-899-8700.
QUARTER POUNDER WITH GRILLED VEGETABLES AND POTATO WEDGES
Prep time: 5 minutes
Cook time: 40 minutes
low-calorie cooking spray, such as PAM Olive Oil
1 medium red onion, peeled
7oz canned borlotti OR kidney beans, drained
1 level tbsp tomato purée
freshly ground black pepper
1 pound 95% fat free extra lean ground beef
1 large zucchini, thinly sliced lengthwise
9oz large flat mushrooms, thickly sliced
1. Preheat the oven to 400ºF.
2. Cut the potatoes into wedges and cook in lightly salted boiling water for 5 minutes. Drain and return to the pan with the lid on to steam dry for 5 minutes. Place them on a nonstick baking tray and spray with low-calorie cooking spray. Cook in the oven for 25–30 minutes, occasionally shaking the tray.
3. Meanwhile, halve the red onion and cut one half into thin wedges. Roughly chop the other half. Place the chopped red onion in a food processor with the beans, tomato purée, and seasoning and pulse to combine. Add the ground beef and pulse again. Tip the mixture out onto a clean work surface and then knead the mixture together so that all the flavors are well combined.
4. Shape the ground beef mixture into 4 burgers and chill in the fridge until ready to cook.
5. Preheat a large griddle pan or grill. Cook the zucchini, mushrooms, and red onion wedges for 2–3 minutes on each side until cooked. Tip the griddled vegetables into a serving bowl and mix together well.
6. Cook the burgers for 7–8 minutes on each side on a griddle over a medium-high heat, until thoroughly cooked through.
7. Serve the burgers with the griddled vegetables and accompany with the potato wedges.
Tip: Suitable for freezing - quarter pounder only.
CHILI LOADED POTATO SKINS
Prep time: 20 minutes
Cook time: 50 minutes, plus baking
4 small baking potatoes, unpeeled
low calorie cooking spray
1 tbsp each finely chopped rosemary and dried red chili flakes
finely sliced scallions, chopped red chili, and sweet smoked paprika, to garnish
For the chili
7oz 95% extra lean ground beef
2 garlic cloves, peeled and finely chopped
1 tsp ground cumin
14oz canned chopped tomatoes
1 large red chili, seeded and very finely chopped
1 tsp red wine vinegar
7oz canned red kidney beans, drained and rinsed
sea salt and freshly ground black pepper
1. Preheat the oven to 400°F. Prick each potato all over and spray with a little low calorie cooking spray. Place them directly onto the oven shelf and bake for 40–45 minutes until they feel slightly soft when squeezed.
2. Meanwhile make the chili by heating a large nonstick skillet over a high heat. Add the ground beef and stir-fry for 6–8 minutes or until lightly browned. Stir in the garlic, cumin, tomatoes, and red chili and season well. Cook for 20 minutes to reduce the sauce or until it thickens, stirring from time to time to prevent sticking. Remove from the heat, stir in the vinegar and kidney beans. Set aside and keep warm.
3. When cooked, cut each potato in half lengthwise. Scoop out the flesh (keep it for another use such as mashed potatoes!) and leave a layer of potato at least ¼ inch thick on the skin. Spray again with low calorie cooking spray and arrange in a single layer, skin–side down, on a wire rack set in a roasting pan.
4. Season generously with sea salt and sprinkle over the rosemary and chili flakes. Return to the oven and bake for 15–20 minutes, turning half way through, until crisp and golden brown.
5. Remove from the oven and place on a platter, cut sides up. Spoon the chili into the potato skins, sprinkle over the sliced scallions, red chili, and sweet smoked paprika and serve immediately with salad leaves.
Tip: Suitable for freezing.
This is a great party dip because it's best served at room temperature. You can set it out on the table early and finish cooking the rest of your meal. It is great served with veggies!
2 tbsp of taco seasoning
1 small can fat-free refried beans
16oz fat-free plain Greek yogurt
5oz fat-free cream cheese
FOR THE LAYERS:
1 large tomato, diced
1 bunch of green onions, chopped
1 head of lettuce, shredded
3oz shredded fat-free Cheddar cheese
1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the yogurt and cream cheese together in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green onions and lettuce over the salsa, and top with the Cheddar cheese.
CHOCOLATE AND APRICOT BROWNIES
Rich and delectable, brownies must be one of our best-ever inventions. Here’s our own version, with nuggets of apricot for extra texture and flavor.
Prep time: 15 minutes
Cook time: 18-20 minutes
3½oz fat free or low fat margarine
½ cup cocoa powder
4 tbsp artificial sweetener
4 tbsp powdered sugar
½ cup all-purpose flour
1 tsp baking powder
9oz dried apricots, chopped
1 tsp vanilla flavoring
1. Preheat the oven to 360°F.
2. Line a 12 x 8in baking pan with nonstick parchment paper.
3. Melt the margarine in a pan, remove from the heat, and stir in the cocoa powder, sweetener, and sugar. Add the eggs and whisk until combined.
4. Sift in the flour and baking powder and stir well. Mix in the apricots and vanilla flavoring, then pour into the prepared tin and bake for 18–20 minutes until just set (it will firm as it cools). While still warm, turn out onto a board and cut into 24 portions.